Grilled Meat Is Prepared This Way! Follow The Advice Of The Chefs

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Poultry and game

Whole birds and juicy pieces of meat such as the upper legs and wings are the best choices. If the grill is not covered, the whole large bird will not be well roasted unless it is cut in half or cut into portions. If you still want it to be whole and if your grill is suitable for that, you can bake it on a skewer.

Always check that the meat is ready by piercing the bird between the top of the thigh and the breast. When the color of the leaking juice is clear, the meat is ready. Cutting in half is done by placing the bird on its back and cutting on both sides of the spine, removing it completely. Turn each of the two halves skin side up and use your palm to press the ribs to align with the rest. When cut, two fillets, two upper legs, two lower legs and two wings are obtained.

Lamb meat

Lamb fillet and lamb chops, ham steaks and lamb fish are suitable for roasting. To prepare the chops, cut off any excess fat, leaving only a thin layer on the outside. This will minimize sudden fires caused by dripping fat. Skewers are best made from shoulder meat. The meat of the ham is leaner. Minced lamb can be made from shoulder meat or other leftover meat. The minced meat will have a smoother structure if the meat is minced with a meat grinder at least two or three times.

Pork

Photo: Elena Stefanova Yordanova

Pork is a little tougher than beef and lamb. It needs longer roasting, so it may become drier, so marinating the pork is a must. Ribs, cutlets and fillets are suitable for grilling, as well as minced pork. To prepare the cutlets, cut off all the excess fat, leaving only a layer 1 cm thick on the outside of the cutlets. The ribs should be baked for a longer time on low heat, and you can initially bake them in the oven, and only the last 15 minutes to grill them.

Veal

Choose the highest quality beef you can afford. Ham veal, beef fillet, beef fish, T-bone beef cutlet and beef steak at the ribs are the most tender and best roasted over high heat without becoming tough. Look for beef that is lightly streaked with fat. This will ensure that the juiciness of the meat is preserved during roasting. To prepare the beef, remove all excess fat and leave only 1 cm of them. This will significantly reduce the sudden onset of fire due to dripping fat and at the same time will preserve the juiciness of the meat. With the tip of a sharp knife cut the tendons and at a distance of 2.5 cm make incisions is the remaining fat at the end to avoid shrinkage of the meat during roasting.

Fish

The variety of fish and seafood that are suitable for grilling, is very large. Regardless of the size of the fish, whether you cook it whole or use only the fillet, it will always bake well, it will become tender and tasty. Fatty fish such as salmon and mackerel are very suitable for grilling.

To keep the fish juicy, pre-marinate it, and often grease it during baking. The fish can be wrapped in vine leaves, lettuce leaves or slices of bacon to avoid drying out during baking. It can be baked and wrapped in aluminum foil, although if you prepare it this way, it will not acquire a smoky taste. If you make skewers, use only fish with thick meat such as sea devil or salmon.