Barbecue tips and techniques

SIDE DISHES AND SNACKS, GRILLED.

noreply@blogger.com (1) — Sat, 11 Jun 2011 16:21:00 +0000

CORN, GRILLED.
Ingredients:
4.3 cob of corn, 30 g butter
Preparation
With ears of corn milk ripeness remove leaves, cobs put on the grill and cook on grill for 10-15 minutes at 200 ° C.
Grain from the top should be lightly toasted.
Serve immediately after the roast on a platter covered with a napkin.
Separately submit a piece of butter.

Potatoes

POTATOES.
Ingredients:
4 potatoes, 150 grams of butter, salt, pepper, 1 clove garlic 2-3 tbsp. lemon juice, 3 tbsp. tablespoons chopped greens.
Preparation
Wash potatoes, cut in half and wrapped in foil. Bake on grill 40 minutes, turning regularly.
Mix the butter with salt, pepper, garlic, lemon juice and herbs.
Put in damp greaseproof paper to make rolls and refrigerate.
Submit to the potato.

CORN ON THE BARBECUE WITH FETA.
Ingredients:
50 ml olive oil 2 onions, shallots, 100 grams of cheese or a (white cheese), crumbled, 1 / 2 lemon, 1 tbsp. tablespoon chopped fresh mint or parsley, 4 ears of corn leaves.
Preparation
Oil mixed with chopped shallots, feta and lemon juice. Add chopped herbs, cover and refrigerate. This will be the sauce to the corn.
Remove the leaves from the corn and tie them to using them could turn corn on the barbecue. Lubricate the corn oil and cook over medium coals about 5 minutes.
Often, turning, until the corn becomes crisp.
Serve immediately, sprinkling with feta sauce.

SNACK FROM LAMINARIA.
Ingredients:
200 g canned seaweed, 100 g pickled mushrooms, 1 onion, 1 pickle, 2 tablespoons. tablespoons vegetable oil.
Preparation
Onion cut into strips and fry in butter, add sliced mushrooms and julienned cucumbers, roast for 5-7 minutes.
Cool.
Connect with sea kale.
Before serving, decorate with greenery.

Grilled eggplant

GRILLED EGGPLANT.
Ingredients:
Eggplant, salt, olive oil, sour cream, garlic, a mixture of Mediterranean herbs (rosemary, thyme, oregano), balsamico vinegar.
Preparation
Eggplant cut into slices along the thickness of about 0,5 cm Bake on the grid, add salt and brushing with olive oil. (Lubricating oil is conveniently brush, and even more convenient - braced by the bottle with a sprayer.)
To those pieces that you will tear, burning, straight from the grill, you must submit the sour cream, mixed with salt and garlic press.

What remains, it is necessary to combine in a bowl, sprinkling each layer with a mixture of dried Mediterranean herbs and a little sprinkling of salt and olive oil and balsamic vinegar.
You can eat the next day.
Similarly, you can do with zucchin.

GARLIC BREAD WITH CHEESE
Ingredients:
For 12 pieces: 85 g soft butter, 2 cloves of garlic, 175 grams of cheese Jarlsberg, 2 tbsp. tablespoons chopped parsley, 1 / 2 teaspoon dried or (flakes), 1 round French bread farm.
Preparation
Beat butter and chopped garlic, then add the grated cheese, chopped parsley and / or. Cut the bread in half lengthwise through the middle (holding the knife parallel to the board).
Spread cut sides with cheese mixture and loosely wrap each half in foil.
Bake for 20 minutes.
Expand foil and bake for 10-15 minutes or until cheese is pale golden.
Cut into pieces.

TOMATOES FOLIATIONS
Ingredients:
5 tablespoons. tablespoons orange juice 1 red onion, 4 large tomatoes, 3 tbsp. olive oil, basil, spices, seasonings and salt to taste.
Preparation
Cut into rings of red onion, put it in a bowl with orange juice and season. Leave on for 10 minutes.
Cut a slice from the bottom of tomatoes, cut into 3 parts horizontally and season.
Drizzle with olive oil.
Top put on pieces of onion and basil.
Then assemble the pieces to get like a tomato, secure wood or metal rod.
Decorate with basil, brush with olive oil.
Bake on grill 10-15 minutes on all sides, turning.
Serve, sprinkled with olive oil.

Ears of corn with herb butter

EARS OF CORN WITH HERB BUTTER.
Ingredients:
150 g butter, 2 onions, shallots, 1 tsp white pepper, salt, 1/2 tsp pepper powder, 1 sprig of watercress, 8 corn cobs.
Preparation
Beat with mixer until the butter foams. Peel the shallots, chop it into small cubes and add the butter. Season with pepper powder, pepper and salt to taste.
Wash and dry watercress.
Mix with butter.
Put the weight on aluminum foil, gently roll in the roll and place in refrigerator to harden.
I remove the green leaves of maize. Bake on grill or barbecue for 10 minutes, turning regularly.
Cut the chilled butter and watercress thick slices 0,5 cm
There are corn, butter melting on it.

TOAST WITH GOAT CHEESE AND CRANBERRIES.
Ingredients:
1 large piece of fresh crunchy bread, 1-2 teaspoons of cranberry jelly or krasnosmorodinovogo, 100 grams of goat cheese (round piece), a handful of rocket salad, balsamic vinegar.
Preparation
Fry bread with one hand on the grill.
Toasted side spread the jelly and top it with cheese.
Drizzle with olive oil and season with salt and pepper.
Back under the grill for 3-4 minutes or until top appears golden brown and cheese starts to melt.
Cover with a handful of lettuce, rocket and drizzle with oil and balsamic vinegar.
Serve immediately.

STUFFED BREAD.
Ingredients:
1 loaf of white bread, 125 g of soft cheese, 2 tomatoes, 75 g ham, salt, garlic, olive oil.
Preparation
Make cuts on white bread.
Cheese, ham and tomato slice, season and, alternating, put in the incisions.
Chop the garlic and mix with butter.
Put the bread in foil and sprinkle with garlic butter.
Close foil and bury in hot ashes a fire on 10 - 15 minutes or broil on the grill.

MUSHROOMS WITH CHEESE ON LATTICE.

Mushrooms with cheese on lattice

Ingredients:
12 large mushrooms, 60 g cheese, 50 g butter, 2 tbsp. chopped green onion, 2 cloves of garlic, 1 tbsp. tablespoon chopped thyme leaves.
Preparation
Grate the cheese. With the mushroom caps off the film and cut legs.
Oil rubbed with crushed garlic.
Lubricate cap garlic butter and fry on the cover of barbecue for 2 minutes on each side.
Sprinkle caps with a mixture of onion, thyme and cheese and broil another 3 minutes, until cheese begins to melt.
Serve hot.

POTATOES WITH TOMATOES IN FOIL.
Ingredients:
8 potatoes, 2 tomatoes, 300 ml of cream or sour cream 300 g, 130 g of hard cheese, 50 g butter, 4 tbsp. tablespoons parsley, 2 tbsp. tablespoons green onions, black pepper, salt.
Preparation
2 sheets of foil to fold together, fold the edges, so that got kind of baking, brush it with oil.
Top decompose the thinly sliced potatoes, sprinkle with herbs, salt and pepper, pour heavy cream or sour cream.
Cover with a sheet of foil and bake on grill for 30 minutes.
Then remove, put the potatoes thinly sliced tomatoes, sprinkle with grated cheese and bake another 15 minutes or until cheese is melted.
When serving sprinkle with green onions.

VEGETABLES WITH MUSHROOMS ON THE BARBECUE.
Ingredients:
3 eggplant, 3 zucchini, 6 mushrooms, 2 sweet peppers, 3 tbsp. olive oil, 3 tbsp. lemon juice, 1 tbsp. tablespoon chopped basil, 2 cloves of garlic, salt, herbs.
Preparation
Eggplant cut into slices, season with salt and leave for 15 minutes, then rinse and dry.
Pepper cleaned of seeds and partitions, and cut into large chunks, zucchini - sliced, the mushrooms cut legs.
For marinade, combine oil, lemon juice, basil and chopped garlic.
Pour marinade over mushrooms and vegetables, stand in the cold for 1 hour.
Fry vegetables and mushrooms on a hot barbecue grill for 2 minutes on each side.
When serving sprinkle with herbs.
Separately, you can submit a ketchup or chutney sauce.

VEGETABLES ON A SKEWER.
Ingredients:
4 zucchini, 8 bulbs, 4 sweet peppers of various colors, 8 small tomatoes, 2 eggplant, 100 grams of celery petioles, 16 mushrooms, 6 tablespoons. spoons lemon juice 200 ml olive oil 2 tbsp. tablespoons chopped green oregano, 2 tbsp. tablespoons chopped parsley, ground black pepper, salt.
Preparation
Eggplant slice, season with salt and leave for 30 minutes. Then lightly rinse with cold water and dry with a cloth.
Eggplant, zucchini, onions, mushrooms, tomatoes, peppers, celery spread on skewers, brush with oil and roast on the grill for 25-30 minutes.
Sauce: Mix oil, lemon juice, salt, pepper, parsley, oregano.
Sauce submitted separately.

Vegetables on a skewer

TOMATOES AND POTATOES, GRILLED.
Ingredients:
800 g potato, 500 g tomatoes, 500 g cheese, 200 g sour cream, 2 tbsp. tablespoons vegetable oil 1 onion, 2 tbsp. grated horseradish, 1 h. spoonful of sugar, red pepper, parsley or dill
Preparation
Potatoes and tomatoes cut into wedges, drizzle with oil and roast on the grill, turning over, 30-35 minutes.
Cottage cheese, sour cream, sugar, horseradish, chopped onion mix, pepper, put in a gravy boat and serve to potatoes and tomatoes.
Decorate with greenery.

BARBECUE FISH AND SEAFOOD

noreply@blogger.com (1) — Sat, 11 Jun 2011 15:12:00 +0000

BAKED FISH.
Ingredients:
400 g cod fillets, the juice of 1 / 2 lemon, 1 sweet pepper, 1 zucchini squash 150 g, 200 g cheese, salt and pepper.
Preparation
Rinse fillets under running cold water, wet, sprinkle with lemon juice and cut into pieces measuring 2-3 cm.
Wash the peppers and zucchini, peeled and cut into pieces 2-3 cm thick
All components are strung alternately on skewers, season with salt and pepper.
Bake on the grid.
Before serving, sprinkle with grated cheese.

Baked fish

ENVELOPE WITH SALMON AND ASPARAGUS.
Ingredients:
9 sprigs of asparagus (asparagus), 6 pieces of salmon fillet, 20 g of fresh dill, 15 g of fresh chives, 70 g smoked ham or bacon proshuto, 4 tbsp. olive oil, juice of 1 / 2 lemon.
Preparation
Cut asparagus in half crosswise and cook in a saucepan of boiling water for 1-2 minutes, drain, rinse under cold water.
Put the salmon on board. Season with salt and black pepper.
Cover with the asparagus, dill and chives.
Tightly wrap the fish ham.
Mix olive oil with lemon juice and rub the top envelopes.
Put the salmon on the barbecue or under grill and cook for 5 minutes each side, lubricating oil.
Serve cold or hot.

PICKLED SQUID.
Ingredients:
1,2 kg squid, 100 ml wine vinegar, 4 garlic cloves, 2 tbsp. olive oil, 4 teaspoons tomato paste 2 teaspoons ground coriander, 2 teaspoons paprika, 2 teaspoons ground nutmeg, 2 teaspoons of sugar, salt.
Preparation
Rinse the squid, remove the plate and Chitin films, dry, cut and spread-eagle carcass, make the inside of several cross-cuts. Cut pulp across the long wide strips.
For marinade, mix the vinegar, minced garlic, tomato paste, coriander, salt, pepper, sugar, butter and nutmeg.
Put the squid in a marinade and let stand in the cold for several hours.
Prepared calamari on the barbecue grill 5 minutes.
Serve hot squid with lemon wedges, parsley and dill.

Pickled squid

KARASYOV, ROASTED WHOLE.
Ingredients:
800 g fillet of carp, 4 tbsp. sour cream, 3 tbsp. flour, 1 tbsp. teaspoon crushed fennel seeds, juice of 1 lemon, black pepper, salt, parsley.
Preparation
On the skin of the treated fish to make a shallow incision, sprinkle with lemon juice and leave for 30-40 minutes.
Flour mixed with salt, fennel seeds, pepper and breaded carp.
Fry the fish on the grill for 6-8 minutes each side.
Carp hot grease and sour cream served with greens.

PERCH IN LEMON-BUTTER SAUCE.

Ingredients:

800 g fillet of sea bass, 2 tbsp. chopped dill, 2 h. freshly ground nutmeg, 2 lemons, 125 ml of heavy cream, 2 tbsp. lemon juice to the sauce, 2 tbsp. butter, 2 tbsp. chopped green onions, black pepper, salt.

Preparation
Fish fillets sprinkled with salt, nutmeg, pepper, pour a mixture of lemon juice, dill, stand in the cold for 3 hours.
Fry the fish on the barbecue until cooked for 5-10 minutes on each side.
Serve fish hot, watering lemon-butter sauce.
Separately submit lettuce and parsley.
Sauce: lemon juice Uvarov to half volume, pour the cream and stir. Then, gradually, stirring to introduce oil. Once the butter melts, add onion.

Perch in Lemon-butter sauce

TUNA WITH ONION-BARBECUE.
Ingredients:
700 g tuna fillet, 4 onions, 500 ml dry red wine, 2 tablespoons. spoons of sugar, black pepper, salt, parsley
Preparation
Sprinkle fillets finely chopped onion, sprinkle with a mixture of wine, salt, sugar, pepper, we put in the refrigerator for several hours for marinating.
Prepared tuna fish fry on the grid for 8-10 minutes, turning occasionally and basting with marinade.
Serve hot with greens.
You can garnish with fresh vegetables.

COD FILLET WITH GREEN.
Ingredients:
800 g cod fillet, 1 bunch of parsley, 2 lemon, 3 tbsp. tablespoons butter, 1 teaspoon curry powder, black pepper, salt.
Preparation
Fillets cut into portions, to rub salt, pepper, curry and sprinkle with lemon juice.
Arrange the pieces of fillet on buttered foil, sprinkle with chopped herbs, wrap and cook on grill 10-12 minutes.
Serve with lemon and herbs, releasing from the foil.

EGGS STUFFED WITH MEAT KRILL.
Ingredients:
4 boiled eggs, 120 grams of canned meat of krill, 1 tbsp. chopped dill, 1 tbsp. grated cheese, 4 lemon, 1 tbsp. Spoon mayonnaise.
Preparation
Eggs cut into two halves. Rub the yolks, combine with the meat of krill, grated cheese, herbs and stir.
The resulting mass to fill with lemon juice and mayonnaise.
Stuff egg white halves.
Before serving, put stuffed eggs on the leaves of lettuce, arrange sliced tomatoes and herbs.

SALMON IN THE COALS.
Ingredients:
1 kg salmon fillet, salt, olive oil, lemon juice.
Preparation
Salmon fillet cut into several pieces.
Each piece lightly with salt, drizzle with olive oil and bake for 2-3 minutes each side.
Remove the grill and sprinkle with lemon juice.

SHRIMP ON A SKEWER.

Shrimp on a skewer

Ingredients:
24 large shrimp, 2 cups dry white wine 2 tbsp. tablespoons vegetable oil, 3 tbsp. tablespoons chopped parsley, 2 drops Tabasco sauce, juice of 1 lemon, salt.

Preparation
Shrimp cleaned, leaving tails intact.
For marinade, combine oil, wine, fresh herbs, lemon juice, salt and Tabasco sauce.
Put the shrimp in the marinade for 1-2 hours
Prepared shrimp strung on wooden skewers and cook on grill 6-8 min.
Serve with parsley and spicy ketchup.

FISH IN FOIL.
Ingredients:
250 g fish, 125 grams mushrooms, 1 medium onion, 1 boiled egg, 50 g cheese, 1/2 teaspoon vinegar, salt and pepper to taste.
Preparation
Gut fish, remove skin, cut into halves and remove the bones. Then soak it in marinade for 20 minutes (the salt, vinegar, pepper dissolve in two or three cups of water).
Stuffing: Chop onion and fry in vegetable oil. Add chopped mushrooms and fry until cooked. Chop eggs and add them to the cooled mushrooms. Salt.
For each fish to cook a separate piece of foil.
Then on a greased foil, lay one half of the fish, salt and pepper, put a layer of meat, sprinkle with grated cheese, close the second half.
From the sides foil wrapped as candy.
Fry on a lattice of 20-30 minutes, turning.
Serve immediately in foil.
Submit along with the fish slices of lemon, from which to squeeze the juice on the fish immediately after the foil is removed.

FISH STICKS "ROYALLY".
Ingredients:
1 box of fish sticks (better cod), 100 g cheese, 100 g bacon, 1 package of mashed potatoes, 2 tomatoes and 2 cucumber.
Preparation
Finely chop the cream cheese and smoked bacon.
Sticks wrapped slices of cheese and bacon. Breast should be top.
Lay down on the grill or in the tongs and cook on grill for 15 minutes.
Serve with mashed potatoes and fresh vegetables.

FISH BAKED IN PAPER.
Ingredients:
200 grams of fish oil, sunflower oil, lemon and parsley.
Preparation
Cleaned fish with salt, brush with sunflower oil and lemon juice, wrap in greased with sunflower oil parchment paper and bake on a baking sheet, oiled or on the grill.
Serve with boiled potatoes.

CRAYFISH, SHRIMP OR CRAB ON LATTICE.
Ingredients:
crabs, large prawns or crab in the shell, lemon, or lemon or lime juice, herbs, any fish sauce.
Preparation
Fry on a lattice seafood to change the color of the carapace.
Crayfish should be the same color (red), as if they were cooked.
In the process of cooking can be sprinkled with lemon juice.
Serve hot with any sauce, fresh herbs and lemon slices.

BARBECUE CHICKEN

noreply@blogger.com (1) — Thu, 26 May 2011 22:09:00 +0000

BREAST CHICKEN
Ingredients:
4 chicken breasts, a stale bun, 2 tbsp. green spoon, 1 egg, 150 grams of cheese.
Preparation
Make a cut into the breast-pocket. Salt and pepper slices.
Soak roll, knead it and mix with greens, egg and cheese, cut into cubes, add seasonings.
To dump a mixture of pockets and fasten toothpicks.
Wrap meat in foil and cook for 20 minutes on the grill.
Remove the foil and dozharit on the grid for another 10 min.

FAHITOS CHICKEN GRILLED
Ingredients:
1 clove garlic, 1 h. freshly ground pepper, 3 small red sweet onions, 2 large sweet peppers, a bunch of cilantro, 2 avocados, 3-4 sheets of thin pita bread, 3 tbsp. tablespoons grated cheese.
Preparation
Fillets cut into cubes of side 3 - 4 cm crushed garlic, cumin crushed plane knife. Squeeze juice from lemons.
Mix the butter, half the lemon juice, cumin, garlic and paprika.
Pour marinade over chicken, cover with cling film and leave to marinate 1-3 hours
Bow clean, cut into 4 or 8 parts, depending on the size of the bulb. Pepper cut into large chunks.
Pita bread cut into squares, which can be folded in a bag.
Remove chicken pieces from marinade, strung on skewers. Onions and peppers strung on skewers separately in random order.
Prepare chicken and vegetables on the grill 5 minutes, turning regularly skewers, then remove the products from the skewers and stir into heated pan.
Add coarsely chopped cilantro and a pinch of salt.
Avocado clean, coarsely chopped, pour remaining lemon juice.
Put on the grill a few empty spit on them - pita bread, give him a little warm.
Collapse of pita bread bags, fill them with a mixture of chicken and vegetables.
Sprinkle with cheese.
Garnish: Serve avocado.

CHICKEN BREAST, WRAPPED IN HAM
(PANCETTA)
Ingredients:
200 g ham, 4 chicken breasts, boneless, 12 sage leaves, 1 tbsp. tablespoon olive oil, small tomatoes on branches.
Preparation
This dish can be cooked in a frying pan on a gas barbecue or grilled. Ham put a quarter on the board, imposing pieces of each other.
Put chicken breast on the edge, so she lay on a few pieces of ham.
Put the top three leaf sage and sprinkle with salt and pepper. Wrap the chicken in the ham.
Pour oil into a pan with a thick bottom and heat 1-2 minutes.
Put in skillet chicken pieces and fry for 7-8 minutes each side.
Pancetta should be crisp and golden.
Get the chicken, put the tomatoes into the pan and cook for two minutes.
Return the chicken to the pan, remove from heat and leave for 10 minutes so that it becomes soft and easily cut.

CHICKEN CURRIED
Ingredients:
5.4-fourths of the chicken, 1 onion, 1 tbsp. tablespoon butter, 1 tbsp. teaspoon curry powder, 225 ml whipping cream, 3-4 chopped garlic cloves, 125 ml of water.
Preparation
With chicken skin, cut into pieces, chop the garlic. Preheat oven or grill. Place the chicken pieces in a roasting pan or baking sheet.
In a separate small pan melt the butter, add cream, garlic, curry. Simmer until the aroma.
Drizzle this sauce chicken and bake it in a grill or oven for 60-80 minutes.
Every 20-30 minutes to turn the chicken and pour its juice.
Ready to put the chicken on a platter.
Sauce pan pour in a pan, pour water, add a thickener to a thick sauce is golden brown.

ROLL CHICKEN
Ingredients:
1 chicken, 200 g chicken livers, 1 piece of dried up white bread, milk 6.8 prunes, 1-2 cloves of garlic, 1 onion, vegetable oil, salt and pepper.
Preparation
chicken cut along the part of the breast, gently remove the skin. Meat cut. Fillet cut into 2-4 parts, so to get a few thin slices.
Chop the remaining meat in a meat grinder or food processor, add soaked in milk and lightly pressed white bread, finely chopped chicken livers and prunes, fried in vegetable oil onion, squeeze the garlic, salt and pepper and mix well.
Arrange the chicken skin, top with a slightly broken-off pieces of fillet, then mince.
Collapse roll, wrap the thread to save the form.
Bake on the grid until golden brown (about 40 min.)

Chicken roulade

CHICKEN FRIES
Ingredients:
raw chicken skin, salt to taste
Preparation
Preheat oven or grill to 190 ° C.
Fry on the grill (on a lattice, watering skin fat) or the pan so that the skin is completely immersed in oil.
Broil for 10-15 minutes or until the skin will not get a nice light brown color and becomes crisp (more dense thick side should cook longer.)
Lightly sprinkle it with salt and serve.

CRUSTED LEG
Ingredients:
6 chicken drumsticks 2 cups bread crumbs, 6 tablespoons. tablespoons butter, 6 tablespoons. spoons of ground nuts, walnuts, black pepper, salt.
Preparation
Chicken legs with salt and pepper, brush with melted butter, breaded in nuts, then in bread crumbs and fry on the grill for 15-20 minutes each side.
Serve with fresh or canned fruit.

CHICKEN ROAST WITH BALSAMICO VINEGAR
Ingredients:
4 quartered chicken, 3-4 tablespoons. tablespoons olive oil 125 ml dry white wine, 3 tbsp. balsa spoon of vinegar, salt and black pepper to taste, bay leaf.
Preparation
Preheat oven or grill to 180 ° C.
Rub each piece of chicken bay leaf, salt and pepper.
Place on baking sheet or roasting pan and drizzle with olive oil.
Chicken must be well grilled and covered with a golden crust. When the chicken is ready, remove stekshy with her fat, reduce heat to medium.
Add roast for 1-2 minutes without opening the oven.
Remove from heat oil to pour into the pan.
Put the pan over medium heat.
Add dry white wine and balsamico vinegar.
Cook, stirring occasionally, until, until the sauce thickens.
Pour into sousnitsu and serve with chicken.

BARBECUE CHICKEN
Ingredients:
8 chicken breasts without skin and bones, 225 g cream cheese, 10 bushes of green onions, 16-24 slices of bacon, salt to taste.
Preparation
Washed and peeled green onions finely chop the root, add to mashed creamy cheese and mix thoroughly.
Incision in the breast, so that each is a thin layer.
Folded plate breasts in a plastic bag, rolled several times with a rolling pin. Slices of the breast should be no thicker than 5 mm.
In each slice the breast wrapped cheese and onions. Should turn out envelopes to all the stuffing had been inside.
Top of these envelopes to wrap slices of bacon.
If one slice is not enough, we must take on 2. In this form, put in a cold place for several hours.
Lay a sheet of foil on the barbecue and heat it.
Place envelopes of chicken breasts on a sheet of foil.
Broil, turning, about 5 minutes per side, until the bacon that wrapped breast, lightly browned.
The dish is ready, if the envelopes begins to flow the molten cheese.

Barbecue chicken

CHICKEN BREASTS IN VODKA COALS
Ingredients:
3 tbsp. tablespoons vegetable oil 2 garlic cloves, 2 tbsp. soy sauce, 100 grams of chicken breast, 200 grams small mushrooms, 1 / 2 cup raw peanuts, 400 g small pickled corn cobs, a bunch of green onions.
Preparation
Grind the garlic, cut into small pieces bacon, green onions, chopped coarsely obliquely.
Wok to put on a grill, heat 2 minutes. After 30 to pour the oil.
Put the garlic, stir 10 seconds. Pour the soy sauce, stir. Add breasts and fry, stirring occasionally.
After 1 min add the mushrooms.
Once they give water, add peanuts, cook 1 minute.
Add corn.
Stirring, to give her a warm up.
Remove from heat, sprinkle with green onions.

PAELLA
Ingredients:
2 tbsp. olive oil, 450 g of chicken without bones and skin, 250 g pork, 1 onion, 3 cloves garlic, 2 tablespoons. tablespoons paprika, 1 red bell pepper, cut in half 4 fresh tomatoes, 300 grams of rice, long grain, 10 sprigs of saffron, 1 liter of hot chicken broth, 4 squid, 175 g green beans, 125 g fresh peas, 12 mussels, 12 major Tiger or Mediterranean shrimp, 6 lemons for decoration.
Preparation
Chicken breast cut in half, cut the pork into small pieces.
Finely chop the onion, garlic, crushed. Peppers cleaned of seeds and slice into strips. Tomatoes peeled and finely chopped.
Squid cleaned and cut into rings.
At the ends of green beans, trimmed and cut pod in half, and fresh peas from the pods clean.
Mussels are clean and wash.
Heat oil in a large flat pan for paella.
Season the chicken and pork and cook 2 minutes until brown.
Add onion, garlic and paprika, cook, stirring, over medium heat for 3 minutes. Then add the red peppers and tomatoes.
Pour the rice and cook, stirring, 2 minutes.
In a small amount of hot broth add the saffron and pour into a saucepan with the rice.
Pour remaining broth, stir and bring to a boil.
Put the squid and cook for 20 minutes until cooked rice, not interfering.
Add a little more broth if needed.
Put in rice beans and peas, and on top - mussels and shrimp and season with black pepper. Leave on heat until the shrimp become pink and the mussels do not open, about 10 minutes. Serve the paella straight from the pan with half a lemon.
If you use rice, which quickly fall apart, the cooking time on the second stage may be reduced by 2 times.
In different parts of Spain, paella is prepared with a different set of ingredients.
Version of paella without meat, too, the national dish.
Just need to replace the pork and chicken for fish fillets with firm flesh, such as hekom or monkfish.
Add fish pieces after the squid.

Paella

CHICKEN FRIED PICNIC
Ingredients:
4 chicken quarters, 150 ml of apple cider vinegar, 3 tbsp. tablespoons vegetable oil 2 tsp salt, 1 / 2 teaspoon black pepper.
Preparation
Prepare a marinade of apple cider vinegar, vegetable oil, salt and pepper, pour them chicken pieces and leave for about 1 h.
Preheat the grill rack, turning it to maximum temperature, place the grill grate at 20 cm from the fire.
Lessons from the marinade the chicken pieces to put on this grid and bake. Every 10-15 minutes, pour marinade over chicken.
On each side of the meat should be fried, it only takes 25 minutes.
Readiness can be determined by puncturing a piece of chicken: the juice should be transparent.
If the juice is pink or cloudy, you should bake more.

CHICKEN IN FOIL ON THE BARBECUE
Ingredients:
8 boiled potatoes, 1 boiled chicken, 4 tablespoons. tablespoons grated hard cheese, 160 g sour cream 40 g butter, red pepper, salt, parsley.
Preparation
With chicken skin, separate the flesh from the bones. Potatoes cut in half and place on greased foil, cut up.
Top decomposed pieces of butter, sliced chicken meat, salt, pepper, sprinkle with grated cheese, add sour cream.
The edges of foil together, and fry on the grill 20 minutes.
Serve hot, expanding the foil and sprinkle with chopped greens.

CHICKENS CONTROL IN LATTICE
Ingredients:
Chicken 1 pc., mayonnaise 200 g, 26 g garlic, parsley.
Preparation
For cooking the chicken carcass is washed, cut along the breast, deploy the carcass of incision, give it a flat shape, marinated in mayonnaise at least an hour.
Then placed in a lattice plane tongs or placed on a gridiron. If the chicken is fried on a grill, it is better to fight off.
First, put the carcass on the grill skin down. When the back to fry, chicken roll over.
Roast chicken is placed on a platter and decorate with greenery.
Served separately garlic, crushed with salt and diluted with water.
You can apply mayonnaise, garlic and chopped dill.

STUFFED LEG
Ingredients:
2 chicken leg quarters, 100 grams mushrooms, salt and pepper.
Preparation
Carefully remove the skin from ham. Meat clean from the bones, cut into small pieces, add to taste cheese, herbs, spices, mushrooms, or any other toppings.
Salt and pepper to taste.
Mix thoroughly and put inside the skin, zashivaya, where appropriate, seams.
Marinate in any marinade for chicken.
Broil on grill, turning in all directions.
It is important to peel was well sewn to the juice from the stalk is not leaked.

Stuffed chicken legs

ROLL ON THE GRILL
Ingredients:
300 g boiled chicken, any sausage, ham or ham, bread slices, 2 bunches of greens, 200 g of any vegetable: Corn, potatoes, sweet peppers, zucchini, squash, etc., 2 eggs, spices.
Preparation
Sausage, chicken or other meats into small cubes, vegetables, greens and slices of bread, chop finely. Add eggs and stirred stuffing.
Stuffing the consistency should be like for the usual burgers or chopped rolls.
To form a roll, give it a flat shape and tightly wrapped in foil.
Bake on grill, turning several times, for 15-20 minutes.

BARBECUE FROM DIFFERENT TYPES OF MEAT

noreply@blogger.com (1) — Thu, 26 May 2011 21:51:00 +0000

AROMATIC BEEF

Ingredients:

600 g beef, 2 onions, shallots, 2 tbsp. tablespoons balsamic vinegar, 500 g new potatoes, 250 grams of washed spinach, 2 tbsp. olive oil, salt, pepper.

Preparation

Put the meat in a low non-metallic bowl and grate finely chopped onion and balsamic vinegar. Season with salt and pepper and leave for 20 minutes.

Cut the potatoes into small pieces and boil in a saucepan of boiling water for 12-15 minutes until cooked. Remove from heat, add spinach, cover and leave for a few minutes to spinach podvyal.

Drain, stir in 2 tablespoons of olive oil with salt and pepper. Set aside.

Meanwhile, roast beef on the grill for 6-8 minutes each side depending on thickness.

Get it, cover with foil and leave for 5 minutes, then thinly slice on the diagonal.

Serve with potatoes and spinach, sprinkled with olive oil and aromatic vinegar.

LAMB ON-Moroccan Spiced

Ingredients:

5 kg of lamb without the bones, 5 cloves of garlic, 3 tbsp. tablespoons ground coriander, 3 tablespoons. tablespoons cumin, 2 tbsp. olive oil, 2 tablespoons. spoons of liquid honey, 2 tbsp. spoon of mint sauce.

Preparation

In a large bowl combine all spices and rub them into mutton. Marinate 30 minutes to several hours.

Cooking meat on a barbecue for 30 minutes, turning.

Mix honey and mint sauce, brush lamb for 10 minutes until cooked and remove from the grill.

Cover with foil and leave for 10 minutes.

Serve with a salad, lightly toasted bread, and greens.

CUTLETS CHOPS

Ingredients:

4 pork chops, salt, pepper, 120 grams of cheese, 4 sprigs of parsley.

Preparation

Wash and dry pork chops. Make each of them cut-pocket. Salt and pepper inside.

Divide cheese into 4 pieces, wash and dry the parsley and put it all into patties.

Tightly fasten the edge of a toothpick.

Fry the chops on the grill on both sides 6-8 minutes.

Venison CHOPS ON LATTICE

Ingredients:

Serves 4 Chop 150 g, 2 tbsp. olive oil, 1 tbsp. tablespoon lemon juice 1 / 2 hour. spoon clove pepper, 2 pears, 1 tbsp. spoon of honey, 200 ml dry white wine, 1 teaspoon ground cinnamon, 2 tbsp. tablespoons butter, 1 teaspoon salt, 125 ml of broth venison, ground black pepper.

Preparation

Mix olive oil with lemon juice and pepper, rub the chops with this mixture and leave for 30 minutes.

Cut the pear into 8 pieces, add the remaining lemon juice, honey, and 4 tablespoons of wine, mixed with cinnamon and simmer 15 minutes. Remove the pears.

Fight off the meat with a rolling pin and frying, rubbed with butter, for 4 minutes on each side. Then add salt.

Stir in melted fat from the broth, wine and juice, which stewed pears.

Reheat this sauce and pour them meat.

Sausages on a lattice

Ingredients:

4 smoked sausages, 100 g cheese, marjoram, oregano or thyme, 150 grams of fat (bacon), cut into thin slices.

Preparation

Incision along the sausages. Dice cheese.

Wash the greens.

Mix cheese and greens and fill them incised sausages.

Wrap each sausage into 2 slices of bacon.

Fry on a lattice with each side 2-3 minutes, until cheese is melted.

Leg of lamb, baked with rosemary

Ingredients:

4 slices of mutton legs.

For the marinade: 45 ml (3 tbsp. Tablespoons) olive oil 2 tbsp. tablespoons oregano 4 bay leaves, 125 ml of red wine, rosemary.

Preparation

Leg of lamb cut to 7-8 pieces with a bone.

Pieces pierce skewers, bake on the grill or barbecue.

Or try to put on skewers a whole leg of lamb and bake it in the oven.

Heated metal skewer and the meat is prepared a little faster.

You can bake meat on the barbecue or oven, not putting on a skewer.

Place the lamb into a metal bowl. Mix all marinade ingredients, pour the marinade over the meat.

Refrigerate at least 2 hours, turning occasionally.

From the refrigerator, remove the bay leaf and put pieces on 4 skewers.

Cook for 30-40 minutes on the barbecue or in the oven for 45 minutes - 1 hour

Serve this delicious lamb and garnish with a sprig of rosemary with roasted vegetables: peppers, red onion and fennel.

VEAL LOIN

Ingredients:

1 kg of veal loin, 1 tbsp. teaspoon seasoning "5 peppers, 2 tbsp. spoon Provencal herbs, 3 tablespoons. spoon of honey, 2 tablespoons. tablespoons vegetable oil, 1 tbsp. Spoon finished coarse mustard, 1 teaspoon of vodka, 1 tbsp. tablespoon soy sauce.

Preparation

Mix soy sauce, vodka, butter and honey.

Lubricate Loin half of the resulting mixture, cover with foil and leave to marinate overnight.

Stir the remains of the marinade with seasoning "5 peppers and Provencal herbs, brush brisket.

Oiled grate.

Roast loin on the grid for 10 minutes, regularly oiling the marinade until it fry.

STEAK WITH PEPPER

Ingredients:

June 2 cm thick steaks, salt, ground black pepper.

Preparation

2 cm thick steaks to put on the grill, add salt and pepper on top.

Bake on a very hot coals 2 minutes, flip, add salt and pepper other side, to hold over the coals a further 2 minutes.

STEAK WITH SPICES

Ingredients:

2-3 h. tablespoons cayenne seasoning, 450 g beef, sliced thick 2,5 cm

Preparation

Spread kayonskoy steak seasoning on both sides and place in grill.

You can fry it on a dry Teflon pan.

In any case, make it 6.5 minutes each side.

Steak house

Ingredients:

olive oil, 0,75-1 kg of beef, sliced thick 2,5-4 cm

Preparation

On each side, sprinkle steaks with olive oil.

Preheat grill and grill set at medium altitude.

If you cook a steak thickness 2.5 cm, then the cooking takes 5-5,5 minutes while the steak thickness of 4 cm, 6 minutes and more.

Turn the steak.

Time needed for browning on the other hand, depends on what kind of steak you like - with blood, medium or well done.

Lamb with Thyme

Ingredients:

4 lamb chops (at 170-225 g), 2 teaspoons olive oil 2 tsp lemon juice 2 tbsp. tablespoons fresh thyme leaves, without stems.

Preparation

Lubricate the meat with olive oil and lemon juice on both sides, sprinkle with thyme leaves and leave for 1 hour to lamb soaked aroma of thyme.

Broil on grill or barbecue for 4-5 minutes on each side.

APPETIZER BEEF WITH MUSHROOMS

Ingredients:

3 beef steaks 2.5 cm thick, 4 large flat mushrooms, radishes used.

For the marinade: 2 tbsp. tablespoons fresh ginger, 3 cloves crushed garlic, 1 tbsp. Spoon cereal or 1 / 2 tbsp. tablespoons black pepper, 1 tbsp. teaspoon sesame oil 1 tbsp. spoon of honey, 4 tbsp. tablespoons light soy sauce, 3 tbsp. tablespoons mirin (Japanese rice vinegar).

Preparation

Combine all marinade ingredients. Meat and pour marinade over mushrooms and leave for 30 minutes.

Fry the steaks on hot coals for 2 minutes on each side and fry mushrooms until tender.

Before you bring to the table, cut each steak into 6 portions, each mushroom - quartered.

Slice the radishes and put on line on wooden cocktail sticks or toothpicks.

SCHNITZEL Breaded

Ingredients:

May pork schnitzel, 30 g of flour, 2 eggs, 6,5 Art. tablespoons vegetable oil, 150 grams of bread crumbs, salt, pepper.

Preparation

Schnitzel hammer to fight off the flat side, cut each in half, salt and pepper on both sides.

Pour the flour onto a plate.

Beat the eggs with 1 / 2 tablespoon vegetable oil.

Place on a plate of biscuits.

Heat the rest of the oil.

Roll steaks in flour, dip in egg mixture and fry the breadcrumbs.

Fry each side for 4 minutes.

Put on a towel and allow to cool.

Cutlets of lamb on a skewer

Ingredients:

800 g mutton, 20-30 ml of vegetable oil, salt and pepper.

Preparation

Meat cut along the ribs on the cutlets, leaving each rib bone.

Cutlets lightly beat off, add salt, sprinkle with pepper, brush with vegetable oil.

Roast on a spit over glowing coals without flame so that the inside remains a pinkish hue.

HAM ON THE LATTICE

Ingredients:

6 potatoes 12 slices of ham, 12 slices of canned pineapple, 6h. tablespoons chopped green onions, 3 h. olive oil, 120 g of butter, 2 cloves garlic, 3 tbsp. tablespoons chopped dill, black pepper, salt.

Preparation

Grease the grill grate part olive oil and fry the slices of ham on it. Add obsushennye pineapple slices, and lightly fry.

For the garlic butter garlic finely chopped and mixed with butter and herbs.

Peeled potatoes cut in half, on the convex side to make a few cuts at a distance of 3 mm from each other.

Put the potatoes notched up on a greased foil with olive oil, salt and pepper, brush with garlic butter.

The edges of foil and tightly wrap join.

Fry potatoes until cooked on the grid for 30-40 minutes.

When applied to the pineapple slices to put the ham, then - the potato halves, sprinkle with onions.

Serve hot.

Potatoes with bacon in foil

Ingredients:

1 kg of large new potatoes, 80 g bacon, 1 garlic clove, 1 tablespoon. tablespoon vegetable oil, red pepper, salt and dill.

Preparation

Large tubers in the skin incision of 3-5 slices and place on foil and greased.

In each incision to put on slices of bacon and garlic, salt and pepper.

The edges of the foil tightly connected.

Bake the potatoes over the campfire coals, serve hot, sprinkled with oil and sprinkled with chopped greens.

Squash STUFFED

Ingredients:

4 zucchini, 200 g of minced meat, 200 grams. canned green peas, 2 sweet peppers, 1 onion, 4 tbsp. tablespoons ketchup, 1 bunch dill, black pepper, salt.

Preparation

Cut squashes in half lengthwise, remove seeds.

Minced meat with salt and pepper, add the green beans, ketchup, finely diced sweet peppers, onions and dill, stir.

Fill squash stuffing, wrapped in foil and roast on the grill 20 minutes.

Serve in the foil, slightly revealing her.

You can sprinkle with fresh dill or parsley.

CHOPS WITH CHEESE

Ingredients:

700 g lamb (loin with bone), 4 slices of cheese, 2 tbsp. butter, black pepper, salt, lettuce.

Preparation

Mutton is cut along the bones in 4 parts. Clean up the bones, flesh recapture and pepper and rub with oil.

Fry the steaks on the grill for 15-20 minutes each side.

At the end of roast with salt.

On the chops to put on a slice of cheese and cook on grill until until cheese melts.

Serve with fresh vegetables, filling out sprigs dill, parsley, green onions or lettuce.

Pot roast on a spit

Ingredients:

600 grams of beef, 4 tablespoons. butter, pepper, salt to taste.

Preparation

Meat cut into 2 pieces, brush with butter, salt, pepper.

Roast on a spit until soft and full preparation of boiled potatoes, green peas or green salad.

BEEF MARINADES in mint

Ingredients:

800 g beef, 2 bunches of peppermint, 100 ml of vegetable oil, 2 tbsp. tablespoons prepared mustard, the juice of 1 lemon.

Preparation

Meat cut into 4 pieces.

To prepare the marinade, finely chop the mint, add other components to mix things up.

The meat is slightly repel and drop into the marinade for 2-3 hours

Remove from the marinade, add salt and cook in a grill for 3-4 minutes on each side at 200 ° C.

Balls of minced meat in a bun

Ingredients:

500 grams of minced beef, 4 biscuits, 1 onion, 1 tomato, 1 cucumber, 8 green leaf lettuce, 2 tbsp. tablespoons vegetable oil 2 tbsp. tablespoons ketchup, 2 tbsp. tablespoons mayonnaise 1 teaspoon prepared mustard, ground black pepper, salt.

Preparation

Minced Salt and pepper, pour 1 / 2 cups of water, stirred and sformovat four balls.

Lubricate the meatballs with oil and roast on the grill for 10-12 minutes on each side.

Cut rolls horizontally, put on the bottom of the lettuce, onion rings, slices of tomato and cucumber balls.

Season with a mixture of ketchup and mayonnaise with mustard, lettuce and cover with top bun.

Beef Carlo

Ingredients:

600 g pulp beef, 4 slices of canned salmon in its own juice, 4 boiled eggs, 1 cup shredded cheese, 2 tbsp. spoon hot ketchup, 2 tbsp. butter, ground black

Preparation

Beef, cut into 4 pieces, well-recapture, salt and pepper, brush with oil and fry on the grill for 5-6 minutes on each side.

Finished pieces of meat grease ketchup to put on each slice of salmon on top of 1 egg, halved and sprinkled with grated cheese.

Warm up for 2-3 minutes on the grill and serve immediately.

MEAT IN FOIL

Ingredients:

600 g beef pulp, 2 tbsp. tablespoons prepared mustard, 2 tbsp. butter, ground black pepper, salt.

Preparation

Better to take a cut, a thick edge of mutton flesh.

Meat cut into 6 thin slices, season with salt and pepper, brush both sides with mustard and stand 40-50 minutes in a cool place.

Prepared meat wrapped in oiled foil and cook on grill for 10 minutes.

When serving put the meat from the foil, pour the melted butter.

Garnish: fresh vegetables and herbs.

TYPES OF BARBECUE

noreply@blogger.com (1) — Wed, 18 May 2011 10:21:00 +0000

Barbecue on an open fire. In this case, the food is prepared directly over the fire. This method is for products that have less than 30 minutes to cook: Chicken for boneless fish fillet steaks, hamburgers and hot dogs.

Barbecue at the closed fire. This method is similar to roasted in the oven and is suitable for cooking foods that are roasted more than 30 minutes: roast a whole turkey, chicken with bones, ribs and brisket. All this must be prepared in a closed barbecue.

Spread the coals on both sides of the pan on the bottom of the lattice. When coals are ready, put the product into the pan, standing in the center of barbecue. To make it more moisture in a frying pan you can pour water, broth or fruit juice.

Close the door and not open it until the end of cooking or as long as you do not need to add coals (about 1 hour). Turn the product is not necessary.

For a barbecue the size of 56 cm and for roasting for 1 hour you will need 25 coal briquettes on each side of the pan (just 50). Add 8 new briquettes to each side for each additional hour of cooking.
Marinated
A pleasant and light occupation. The simplest - marinate in plastic bags. Need to connect them all marinade ingredients and meat, poultry or fish, squeeze out excess air from the bag, tie it and put in the fridge. If you want to marinate in a bowl, then it should be made of glass, ceramic or stainless steel to the marinade is not oxidized.

How to handle raw food. The marinade from the raw meat, poultry or fish should not come into contact with cooked food. Marinate foods (except vegetables) should be refrigerated. Marinate at room temperature for only 30 minutes. If you want to then use the marinade as a sauce before serving it boil 2 minutes. Pour remaining marinade, use it for the second time is not recommended.

Marinating time. Meat and poultry should marinate 1 to 3 hours, and seafood - from 15 to 30 minutes. Marinating time also depends on the ingredients of the marinade. The more acid in the marinade (lemon juice, vinegar, yogurt), the shorter the time marinating. Perederzhivat products in the marinade too, not worth it, because they will unravel. Marinade penetrates to a depth of 1 cm, so do not expect it to reach the mid-thick pieces.

Than rubbing. Seasonings, which rubbed products - a mixture of dried herbs and spices that enhance the aroma. Only after that meat and other foods can be fried. Usual ingredients - rosemary, thyme, red pepper, fennel seeds, garlic, dill and crushed sweet peas or black pepper. Mix them and rub into the meat, pressing down slightly, it can be done in a few hours or minutes before roasting.

SIDE DISHES

On a side dish to grilled dishes in no case should not offer cooked rice or pasta.

The main side dish - vegetable salads. It would be foolish to cook, for example, meat salad and beef barbecue.

Suitable salad with fresh vegetables or just coarsely chopped vegetables and herbs. A good complement to the meat can be roasted vegetables: peppers, halved and sliced tomatoes with thick rings of onion. Tomatoes hold up as long as they do not propekutsya, onions should be a time to turn, and peppers should twirl, until skin on all sides do not turn black. Then tomatoes "suck" from the skins, onions eaten just like that, but with pepper before serving remove the charred skin of. If suddenly pepper remains, it can be cut into several pieces, lay in a jar, add salt and a little garlic. The next day, you will have a great appetizer for dinner.

One of the most versatile side dish that can be used for both meat and fish, and poultry - this potato side dish.

If a barbecue cook at home or at the cottage, the home oven baked potatoes wrapped in foil and then spread it on the side of barbecue grill in order to keep it hot. Such a side dish is very convenient, since the foil protects the product from burning.

Such potatoes need to be able to eat properly. Remove the packaging, put the potatoes on a plate and a knife make a cut along through the foil, but not until the end of the depth. Then his fingers squeezing the potatoes so the incision open. In the section insert a piece of butter and sprinkle with finely chopped dill. Oil permeates a potato, which eat away the foil teaspoon or dessert spoon.

If barbecue is held away from home, the home fries previously cleaned, cut into slices and fried. Take a piece of foil, placed it on the potatoes, sprinkle with spices, chopped herbs, cheese, etc. Close foil "envelope". Obtained by convolution of plane for each participant picnic. They take with them and at the right time laid on the barbecue grill to heat.

COOKING TIME FOR BARBECUE

FISH AND SEAFOOD
Fillets, steaks about 2 inches thick - 6 min
Sardines - 2 min
Nezavernutaya small fish whole - 15 min
Wrapped small fish whole - 20 min
King Prawns - 6-8 minutes
Kalmar - 2-3 minutes

CHICKEN
Chicken breastsFillets - 10-12 minutes
Thighs - 20-25 minutes
Wings and legs - 15-20 minutes

BEEF
Fillets, steaks 2.5 cm thick - 8 min
Sirloin - 10 minutes
Sacrum, the meat on the bone, ribs - 12 minutes

LAMB
Mutton chops - 4 min
Sirloin, tenderloin - 6 min
On the bone - 8 min

PORK
On the bone - 8 min
Chops - 8-10 minutes
Fillets - 15 minutes

Grilled Pork

TIPS

1. Hold the meat for a barbecue in the refrigerator for as long as possible, and when it is ready, keep it warm in a warm oven.

2. Light a barbecue in advance: when you start to cook, coals should be red with shimmering ash dust on top.

3. Keep raw and prepared meat separately and use different devices to work with him.

4. Always wash your hands before cooking, and between the laying of new products on the barbecue.

5. Steaks can be prepared from blood, and burgers and hot dogs should always be well roasted. Juice should run clear.

6. Large chunks of meat can be baked in the oven first, and then finish processing them on the barbecue.

7. Never re-freeze once defrosted already meat.

8. In addition to meat do not forget to apply a lot of vegetables, salads.

9. Never leave your barbecue unattended.

10. Shake off excess marinade before you grill or barbecue: charcoal can suddenly erupt.

11. Try not to cut the steak to see if he would: so all the juices from the meat vytekut. It is better to press on the surface of the barbecue tongs.

12. Red meat should be soft, the outside it should be brown and the inside - red.

13. Steak average willingness to be resilient to the touch, but exactly brown outside and pink in the middle.

14. Well-done meat is very dense to the touch, brown outside and evenly roasted inside. But it should not be dry.

HOW TO PREPARE BARBECUE

noreply@blogger.com (1) — Wed, 18 May 2011 10:07:00 +0000

Each year in November in the South African steppes, near the city of Cape Town, going two hundred thousand people. In South Africa, November - month of spring. Early November, the start of spring festival Bruun, which means in Afrikaans "barbecue."

Thus, all these translations are talking about love of humanity for cooking on coals, ie,. alive the historical memory of humanity on the caves of fire, about preparing food on it.

Many people claim the championship in the invention of barbecue, which is like the struggle for primacy in the invention, pancakes, dumplings, noodles, beer and kebabs. It's too old dishes that have appeared over many millennia before the appearance of any modern peoples. But each nation will certainly want to consider themselves more talented than others. Because these culinary historical disputes will never end.

Meanwhile, barbecue from a leisure sport has become almost. Held even continental and world championships. Their main difference from "normal" sports is the complete lack of fighting spirit.

Barbecue

DEVICE

BARBECUE - the simplest device in the form of a metal box on legs. The box bursting with warmth coal, instead of the cover on the box put the grill. Braziers produce a variety of very good folding, not occupying much space on your balcony in the back room in a dacha in the trunk of the car.

Over time, to gain experience, you will be able to easily stir barbecue. To ignite the usual barbecue over charcoal, use a charcoal chimney (metal cylinder with a grate), which can be put crumpled newspaper, and have them coal briquettes, or electric barbecue, where among the coal is hot threadOr put the coals of the pyramid (for good air circulation), and pour their combustible mixture (instantly switched so coal has already been processed combustibles).

Coal pour generously, so that it covered a layer bake food for 2-3 see if it's cold and windy, add a little more coal. Coal is heated to the desired temperature 20 minutes, it will be gray, gray or reddish color during the day in the evening.

Before you put the grill, spread charcoal in a single layer or, if cooking in a closed heat, fold it on both sides of barbecue. (Follow the manufacturer's instructions, gas or electric barbecue!)

Barbecue every year have improved. And finally, the device appeared very similar to a locomotive brothers Cherepanov - "Smokin Charlie. These are the three series-connected metal chambers, each of which has a door and grilles. Two cameras are placed horizontally, one - vertically, is the exhaust pipe. On top of similarities with the locomotive building "Smokin Charlie mounted on wheels. Expensive models festooned with temperature sensors. With this device, and an unending human imagination on the coals now preparing everything: from soup to dessert, and even bakes bread.

However, not everyone can afford such expensive equipment. Therefore we offer no further ado themselves to build a barbecue.

The simplest backyard fireplace is a niche in the brick (stone) fence height 100x140 cm semi-circular, square or triangular shape. Gender focus better to lay down the stones. The fire in this fireplace burns steadily and smoothly even in the windy conditions. And if you make a tin vault with a chimney, it will improve traction and heat.

For the construction of the hearth should dig trench round a depth of 40 cm and a diameter of 230 cm bottom, wall and edge spread with natural stone or brick on edge. In the middle of the pit make a hearth round shape with a diameter of 80 cm above it on a metal tripod from pipes installed conical vault with a chimney made of sheet iron. Fireplace surround the fence, a stockade of podtovarnika diameter of 12-14 cm and a height of 60 cm. Stakes clog (buried) in the soil, and on top at the ends fastened to each other staples from a wire diameter of 5-6 mm.

If in your area and frequent rainfall, the fire pit should be equipped with overflow pipe to divert water to the absorbing hole.

For cooking "smoky" most suitable special kind of fireplace - grill. On the device it is somewhat different from the usual, because it has an open hearth with grate and accessories for hanging pots, skewers, etc. Wall Grill monolithic concrete vault with a tin can arrange the stone walls of the house, patio or a brick wall of economic Construction.

Very convenient to use an outdoor grill cylindrical brick (can be used and reinforced concrete rings), which is placed with podteskoy or, even simpler, with the filling of the broadened joint solution with an admixture of refractory sand or melkodroblenogo red brick. This grill can be installed anywhere on the site.

In the construction of more advanced designs fireplace-grill use corners for the frame and braces, the board for side tables, iron sheets for the body of the pipe and red brick. Base made of a monolithic concrete. The walls of the chamber is put into a half-brick with clay mortar mixed with asbestos-high six rows. In the third and fifth row (bottom) required to insert the metal parts of 50x50 mm and a length of 45 cm, and for fixing the upper and grates - the same size 45x45 cm.

Grate made of steel sheet 3-4 mm thick, perforated holes 10 mm in diameter in a staggered manner; top - from steel strips section 20X5 mm, fixed on the edge bars 10 mm in diameter.

Grill can be installed in a room on the terrace, in the basement with the conclusion of the outside chimney. When you install it in the open air between the fireplace and arch it is desirable to make the back wall of iron.

Safety. At the device and use of yard fireplaces should not forget about fire safety measures. Place the barbecue on a flat surface so that it is not accidentally turned upside down and away from climbing plants, fences and shrubs, which can suddenly catch fire.

Avoid contamination. Use different utensils for raw and finished products. Wash all accessories, containers, cutting boards and tables with hot soapy water after they touch raw food.

To toxic fumes from coal does not accumulate, put the barbecue in a well ventilated area and never cook barbecue indoors!

It is dangerous to add a flammable mixture in the flame or coals. Especially dangerous petrol and paraffin, because they may explode.

Trim excess fat to the fire does not flare up of the incident with the product droplets of fat.

Do not fry until blackness: the charred crust on the product is harmful. Once you've finished cooking, close the barbecue and vents: the coals should burn out completely. Ashes cool for at least 48 hours. Otgorevshie coals throw in a non-flammable container. If you need to get rid of coal before they have cooled, remove them with forceps with a long handle and Bury in sand or drop in a bucket of water.

Firewood. Firewood is not enjoyed, even if going on nature, and take with them a special extruded charcoal and BARBECUE . By the way, the advantages of such coal are obvious: save time, there is no need to wait until the wood will be burned to a state of coals.

How to check the temperature. To understand how the temperature in the barbecue, hold her hand, palm down at 10 cm from the fire. Seconds before until the fire does not make you draw back the hand. If you are able to hold his hand, not twitching away, 2, barbecue is well heated (190 ° C and above) 3 - medium heat (180-190 ° C), and 4 seconds - a moderate temperature (150-180 ° C) 5 with - low temperature (100-150 ° C).

If the fire is too big, lift grill to cook food, and scatter coal. In a closed barbecue close half vent. If you want to intensify fire, lower grille, which is fried food, whisk the ashes from the coals and collect them closer together, add coals to the edge. In a closed barbecue is fully open vent holes.

Aromatization. To make chicken, ham, fish, pork or beef bought citrus flavor, for 5 minutes until cooked sprinkle the coals zest of orange, lemon, lime, and even grapefruit. And if you want the food smelled smoke, add aromatic wood shavings (first dip it in water to smell became more pronounced and lasted burning time). Very suitable for this mesquite and Kariya. Can themselves choose the tree for more exotic aromas, such as alder, the wood of fruit trees or vines (add more chips at the beginning of frying - small luchinki - in the end, just to keep the fire).

Perfectly fried vegetables on the barbecue: Nectarines, plums, pineapples and peaches. Seductive and sweet-smelling smoke, cinnamon sticks, cloves, star anise and allspice pea. Simply wet them in water and add to the coals.

Make the flavor of meat, seafood and vegetables more enjoyable, sprinkled with coal at the end of cooking rosemary or thyme, bay leaf, wet, peeled garlic cloves.

Foil. Packages are convenient foil for roasting small products such as seafood or vegetables (they are ideal if you do not have trays for barbecue). In this package you can add a flavorful ingredients: olive oil, citrus peel, Parma ham and fresh herbs. To make the package, put the food in the center folded sheet of heavy foil. Close the bag, wrapped 2 times the seams at the top and the edges (leave a small opening for steam to escape). In order not to break the packet, turn it upside down with the tongs.

Skewers. If you like to use metal skewers, then it is better not to fly with a circular cross section, and twisted or square, as on round skewers when you turn the product of spins, slides and can bake unevenly. (Wooden and bamboo skewers thin non-slip, so their round shape, not a hindrance.)

Wooden and bamboo skewers before using necessarily soak in water for 15 minutes, lest they ignited the fire. Drain them well. That the product was prepared exactly, not strung on a skewer too many pieces, among them should be a clear space.

Additional security measures:

• Cut product of identical size pieces;

• on one skewer should be strung products with the same cooking time;

• bulky pieces, such as the large thick rings of onion, do not disintegrate and fall through the grill grate, if you planted them on two parallel skewers.

Forceps with a long handle. These tongs are essential for turning food and razgrebaniya coals. Do not turn the meat or poultry with a fork: it can pierce the meat, and then the juice out of it spilled and flavor will diminish.

Brush. It is better to spread the sauce or grease with vegetable oil grate. Paddle fish. This blade is good for flipping delicate fish (fillets or whole fish), which otherwise might fail. For these purposes, you can use two knives, a spatula.

Brush. Brush with stiff bristles easily clean barbecue. Brush in the shape of V can be washed once a barbecue on both sides.

Mittens. Buy long gloves to the elbow of noncombustible material.

Basket for the grill on its hinges. In a wire basket can easily turn the whole big fish and other delicate foods.

Tray for barbecue. This grid with small holes needed for roasted vegetables, seafood and fish fillets.

Tray of fried meat. In no event should not use the same utensils for raw and roasted meat.

Dual lattice with a clip. For baking fish or liver is good to have a special double-grating with a clip that the products did not dispersed.

Wide flat shovel. It can be used for its intended purpose for vygrebaniya unnecessary coal at the end of a picnic, and additionally can be used as a kind of a fan to blow the fire at the beginning of kindling. True, some are particularly vulnerable to the influence of technological advances take with them on a picnic hair dryer or a fan running on batteries. You can use a fan powered by an electric network, where kebabs cooked on the balcony (socket close, and waving his arms do not really want to).

Cookware Picnic. Best for this purpose to take disposable dishes: there's no need to wash and take home - we'll leave it in the trash.

BARBECUE CLEANING

Immediately after use and before cleaning barbecue grill Scratch brush with metal bristles. Give the grid a little cool, then dip it in hot soapy water to otmokla grime. If the lattice is too large for your shell, that she could stand for an hour wrapped in wet kitchen towel, and only then start to clean it.

To clean up the gas barbecue, immediately after use and light a fire stronger and let it stand up for 10-15 minutes with the door closed. Then brush with metal bristles scrape leftovers. To eating less pestered lattices, rub them with vegetable oil before use.