Charcoal And Grilled Dishes

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

No picnic held at the dacha can be considered a picnic if the meal does not include dishes cooked on hot coals or grilled. Here are such recipes, tested on yourself, your family and friends, we suggest you take into your piggy bank of dishes for a picnic in the country or in a country house

Charcoal lamb shoulder

Such a lamb shoulder is fried on red-hot coals, and you will also need a large grill grate. Of the products you will need:

• lamb itself (shoulder blade), 4 pieces;

• garlic, 1 head;

• chili or garden red hot peppers;

• some vegetable oil;

• salt;

• favorite spices (be sure to ground allspice black pepper, you can also choose: rosemary, oregano, basil, cilantro, as they go well with lamb).

The meat should be marinated in a large bowl with all the above sounded spices, vegetable oil (a couple of spoons). But just don't add salt to the marinade yet! She will be in the process, but a little later. Mix the meat with spices well, let it brew for several hours. It is best to marinate the meat like this overnight, and in the morning take it to the country house to fry it further on coals.

In any case, lamb needs 6-8 hours to soak and marinate it in the cold (in the cellar, in the refrigerator). If you want to make the meat hotter on the outside and inside, you need to make a couple of cuts on it. If you want it to be juicier inside, then you do not need to make cuts.

When the coals are ready to roast the meat, place all four pieces on the grill rack. Salt some meat on top. Fry evenly on both sides until golden brown. It will take you about half an hour to fry. If fat drips from the spatula onto the coals and a flame is formed, it must be immediately poured with water so that the pieces of meat do not char, namely, they are fried in the hot air from the coals. The meat is laid out on lettuce leaves or next to other herbs. It is also good to serve fresh tomatoes, radishes and cucumbers from the garden with it.

Grilled wings - two pickling recipes

This dish requires a grill and hot coals. The first recipe for marinating chicken wings involves getting a spicier product, for example, with a beer with friends and family. The second recipe is more "family", not spicy. Such wings will be good for a ready-made side dish, such as mashed potatoes, or boiled buckwheat, rice.

For the first option for marinating the wings you will need:

• chicken wings - kilo;

• some vegetable oil;

• garlic - 1 head (crushed through a garlic press);

• mayonnaise;

• curry;

• hot red pepper;

• ground pepper and salt.

Rinse the chicken wings in running water, dry with a paper towel, remove the rest of the feather from them, if any. All other ingredients must be mixed together and poured over the wings. With your hands, the wings should be mixed with the sauce, covered with a lid and placed in the refrigerator or cellar for two hours.

Then the wings are laid out on the grill. They need to be placed on red-hot coals. It takes half an hour to fry the wings on charcoal, maybe a little more. The main thing is to turn them over more often so that they are fried evenly.

To prepare the second type of wings, more bland, the ingredients for pickling will need almost the same, but without the pungency and vegetable oil. We suggest making a marinade for such wings from crushed garlic, mayonnaise, curry or turmeric (just a little, otherwise the wings will be too yellow), salt and ground allspice. You can add finely chopped parsley to the marinade. In this version, the wings are fried over charcoal in the same way as in the method above.

And the last tip, or rather a reminder, why some owners do not get juicy meat on coals. Meat becomes overdried if you fry it on too "weak" coals and for a very long time. The coals should be hot when you place the meat grill on them.

Pork on the bone on charcoal

Buy 7-8 pieces of pork carb on the bone for this recipe in the meat section of the store. Next, take the meat to the dacha and marinate there for two hours with the following ingredients:

• vegetable oil (two spoons);

• crushed garlic (1 head);

• soy sauce (2-3 tablespoons);

• thyme (if it grows in the country, but you can take other herbs - oregano, rosemary, basil);

• hops-suneli;

• salt and pepper.

The meat must be mixed well with these ingredients, grated on all sides and marinated in the cold for two hours. Spread the meat on the grill rack at a distance from each other so that it roasts evenly. First, you need to quickly fry it on very hot coals on both sides for three minutes each, so that the meat is "sealed", as experienced kebabs say.

The meat can then be roasted by actively turning the wire rack every 30 seconds, like on a spit.

The entire frying process should take you about half an hour, perhaps a little more. Lightly salted cucumbers, carefully prepared by the owners of the dacha, will be perfectly combined with such meat, with spices in brine from their own garden. Enjoy the aromatic haze and appetite!