2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Few people can resist fragrant grilled meat. If you have not yet been engaged in grilling meat, it is good to know some subtleties:
- When working with a real barbecue, not on an electric grill, make sure with quality wood. Forget about fir or pine wood, as they contain resin, which will spoil the taste of the meat. The most suitable are the cherry, apple and plum trees.
- Any type of meat is suitable for grilling, but it must be fresh, not frozen. If you have not yet gained much experience in cooking grilled meat, bet on pork and chicken, because there the chance of making a mistake is very small. Probably the easiest to grill are meatballs and kebabs and it is best as a lover to start with them.
- Before you put the meat on the grill you can marinate it for about 1 hour. However, this means that you can prepare the marinade yourself from the desired ingredients and spices, and not buy ready-made marinated meat. In many cases, it is marinated because it is old and smelly. You can also just sprinkle the meat with salt and pepper, retaining its own flavor.
- Always grease the grill so that the meat does not stick to it and so that the aromas from the previous products do not burn and are not felt.
- If you are preparing skewers and kebabs, it is good to put the chopsticks on the fire for a few minutes and only then to stick the meat on them, because that way it will remain more juicy.
- When placing the meat on the grill, whether electric or wood-fired, it must have reached the appropriate roasting temperature. If you are going to grill wood, take a bottle of water with you so that you can react immediately if the fire decides to do the trick.
- If you are grilling fish, remember that it is done very quickly and it is better not to separate from the grill while cooking it. This also applies in full force to beef, which is probably the most capricious meat for grilling. It is seldom successful the first time, as it will either be raw or you have kept it on the fire for too long and it will be dry and tasteless.
- If you want to grill thinner fillets, cutlets or livers, do not pre-salt them, but after they are already baked.
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