The expert gave seven unobvious tips for cooking the perfect barbecue
Many people believe that a good barbecue depends solely on meat and marinade. But in practice, cooking a juicy and delicious shish kebab is always a task with an asterisk, since even improperly prepared coals or an untimely gathering of guests can spoil the dish. On June 23, barbecue master and Avito Services expert Grigory Matevosyan told Izvestia about techniques that will help make outdoor recreation truly delicious.
"As practice shows, the perfect barbecue is not a matter of expensive ingredients or complicated recipes. Most often, the result depends on the experience and teamwork of the work — now companies of vacationers are increasingly turning to barbecue specialists to really relax and unwind in nature," he said.
As a first tip, the expert recommended not to be late for the table. According to him, the perfect shish kebab should be eaten immediately after being removed from the grill. Even the best quality meat loses some of its juiciness if it lies on the table for a long time waiting for slicing vegetables, filling drinks or guests standing in traffic.
Further, the specialist noted that it is worth choosing a neck for frying shish kebab.
"If you want to get a guaranteed juicy shish kebab, you should choose a pork neck. There are enough fat layers in it that do not allow the meat to dry out during frying. The leaner parts may look attractive on the counter, but they often turn out to be too dry on the grill," Matevosyan explained.
Having decided on the right meat, you should hurry to send it to the fire. One of the most common mistakes is to start frying immediately after ignition. The right moment comes when the coals turn "gray" and become covered with white ash, Matevosyan pointed out. It is at this point that they give an even heat, which allows the meat to cook evenly without a burnt crust and a raw middle.
Flames can sometimes flare up during charcoal frying. Do not immediately stew it with water — this only lowers the frying temperature and can ruin the process. The expert advises keeping a pack of salt nearby: it is enough to pour it on the place of ignition to quickly extinguish the fire and maintain a stable heat.
The specialist further noted that for a good barbecue, you should not make too complex a marinade, including using popular ingredients such as mayonnaise, kefir, mineral water and fruit juices.
"For a perfect marinade, onions, salt, pepper and dried purple basil are enough. Onions make the meat softer and juicier, and basil gives the most recognizable flavor that is associated with outdoor recreation," he added.
As a sixth tip, the expert called for cooking vegetables in two stages: lightly fry on a grill, and then bring to a boil in foil.
"To prevent the vegetables from remaining raw inside and turning into porridge on the outside, use a simple trick. Lightly fry the eggplant, zucchini and sweet pepper on a grill until they form appetizing strips, then transfer to foil and place on the grill again. Inside, they will come to readiness in their own juice, preserving the taste and texture," Matevosyan said.
The seventh and last secret of a good barbecue is the early distribution of roles between all participants in the cooking process.
"A good barbecue is teamwork. While one is watching the coals, the second is engaged in meat, the third is responsible for vegetables, and the fourth is responsible for drinks and serving. This approach eliminates the fuss and allows all participants of the event to really relax," concluded the specialist.
On May 7, Valery Maltsev, President of the Barbecue League, also told us which drinks are best to choose for a barbecue. The specialist noted that barbecue time is a whole culture that requires a special approach: it is important to choose the right meat, marinate it, fry it, pick up vegetables and drinks. He said that strong drinks are better suited to lamb, and red and white wine remain a universal option.
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