Barbecue ingredient: 1 kg. pork, 5 pcs. onions, 1 can of olives, parsley and dill.
for marinade: 3 lemons, 1 teaspoon of ground cloves and cinnamon, ground ginger, cardamom, cumin, 1 tbsp. a spoonful of ground coriander, turmeric, salt to taste.
Cooking method:
Marinade: Spices and salt, pour into a container. Squeeze the juice from the lemons and add to the spices, mix everything.
Barbecue: Rinse the pork meat with running cold water, cut into medium pieces of 50 g each. Beat the pork, put in an enamel pan, pour the marinade. Remove to a cold place for 8 hours. Onion cut into rings. We put the marinated meat on skewers alternately with olives and onion rings. Grill over hot coals, turning and basting with marinade on top, until golden brown.
Pork Barbecue Spicy
Ingredient: 2 kg. pork, 5 pcs. onions, 5 pcs. tomato, 1 bunch of dill and parsley.
for marinade: 400 gr. sour cream, 1 tbsp. spoon of horseradish, 1 tbsp. a spoonful of chopped parsley, 1 teaspoon of mustard, ground red pepper and salt to taste.
Cooking method:
Marinade: In a container, mix horseradish, finely chopped parsley, ground red pepper and salt. Pour in sour cream, mustard and mix well.
Barbecue: Rinse the pork meat in cold water, cut off the fat. Meat and bacon cut into medium pieces of 40 - 50 grams. We beat the meat, put it in an enamel pan, pour the marinade. Put in the refrigerator for 8 hours. Onion and tomatoes cut into circles. Remove the meat from the marinade and put on skewers alternately with onions, lard, tomatoes. Grill over hot coals until golden brown, turning and basting with marinade.
BBQ Pork Torero
Ingredient: 1 kg pork, 5 pcs. onions, 4 pcs. tomato, a few lettuce leaves, for decoration.
For marinade: 4 lemons, 1 glass of boiled water, 1 teaspoon of dried tarragon, salt to taste.
Cooking method:
Marinade: Squeeze juice from lemons into a glass of boiled cold water, add 1 teaspoon of tarragon, salt to taste.
Barbecue: Wash the pork under cold water, cut across the grain into medium pieces. Pour into a bowl and pour over the marinade. Place in refrigerator for 7 hours. Wash the peeled onions and tomatoes and cut into rings. Onion and tomatoes cut into circles. Remove the meat from the marinade and put on skewers alternately with onions, lard, tomatoes. Grill over hot coals until golden brown, turning and basting with marinade.
BBQ Pork Savoy
Ingredient: 1 kg pork, 6 pcs. onion, lettuce.
For the marinade: 1 tbsp. spoon of salt and sugar, 3 leaves of parsley, 1 cup of 3% vinegar, 2 cups of boiled water, ground black pepper to taste.
Cooking method:
Marinade: Mix vinegar and water, add sugar, salt, parsley, ground black pepper and stir until salt and sugar are dissolved.
Barbecue: Rinse the pork, cut into portions of 40 g each, beat off. Put in an enamel pan and pour over the marinade. Leave in the refrigerator for 7 hours. Take the meat out of the marinade and put it on skewers, alternating with onions, cut into circles. Grill over hot coals for up to 25 to 30 minutes, basting occasionally with marinade.
Oh that marinade! Every year we collect new recipes, but at the last moment we often find that the right ingredients are missing. If this has already happened to you, take note of the simplest and safest way to prepare meat - in an onion marinade. Grind a few onions in a blender, add ground black pepper and salt (for 1 kg of meat - 3 large onions, 2 tablespoons of pepper and 1 tablespoon of salt), mix with chopped meat and leave for a couple of hours. Don't forget to clean before frying.
pieces from the onion so that it does not burn on the fire. As a liquid marinade base, you can use kefir or whey (the base and meat are in equal proportions), and you need to add onion, lemon juice, chopped herbs and cayenne pepper to it. Marinate meat and poultry for at least 5-6 hours. Another option is marinating (also at least 5-6 hours) products in a mixture of white or red dry wine and olive oil, to which you should add a small amount of applesauce and oregano leaves. If garlic is used in the barbecue marinade recipe, in no case do not pass it through the press: the meat will be bitter. Cut it into thin slices. Do not cut the meat into too large pieces (the kebab may remain raw when frying) or small (the meat will be very dry or burnt). The optimal size of pieces for pork skewers is the size of a matchbox.
And now for the heat itself. Lubricate the skewers with vegetable oil before stringing food. String the pieces along the fibers, making sure they don't dangle. Arrange the skewers on the grill and fry the meat, turning over and periodically sprinkling with marinade or water with the addition of lemon juice.
For those who first have to cook barbecue on a barbecue, it is worth remembering a few useful recommendations. To get started, stock up on the necessary equipment. These are tongs with a long handle for raking coals and turning kebabs, a brush
(preferably natural bristles) for lubricating the grate with vegetable oil, mittens, fireplace matches or a lighter, and a fireproof tray or tray for frying vegetables. It is better to kindle a fire an hour before the start of cooking barbecue. Lump charcoal is ideal for ignition (with briquette charcoal there is more trouble: before all the components included in the briquette burn out and disappear, a lot of time will pass).
If you need to increase the temperature of the broiler during cooking, lower the grate, brush the ashes off the coals and use tongs to collect them in a pile. Be sure to open the vent on models with a drop-down lid. To increase the temperature, you can put oak or juniper chips: they will not only give the right heat, but also make the barbecue fragrant.
Lamb in kiwi marinade
For 4 persons: lamb ribs - 1 kg, kiwi - 5 pcs., vegetable oil - 50 ml, ground red pepper - 0.5 tsp, salt
Kiwi wash, peel, coarsely chop and chop in a blender. Transfer the resulting puree to a saucepan, add vegetable oil, red pepper, salt. Wash the ribs, put in the marinade. Cover the pot with a lid and leave for 2 hours. After that, fry the lamb on the grill. It is recommended to serve lamb marinated in this way with green chimichurri parsley sauce.
Calorie per serving 445 kcal
Time for preparing 3 hours
3 points
Whiskey marinated turkey
For 4 persons: turkey fillet - 1 kg, whiskey - 1 cup, peanut butter - 0.5 cups, apple cider vinegar - 0.5 cups, ketchup - 0.5 cups, nutmeg - 2 tbsp. l., instant coffee - 3 tbsp. l., honey - 25 g, sea salt - 3 tbsp. l., Tabasco sauce - 2 tsp, lemons - 1 pc., ground black pepper - 1 tsp, chopped cloves - 2 tbsp. l
Whiskey, vinegar, juice of one lemon and ketchup pour into a saucepan, mix well and bring to a boil. Add peanut butter, nutmeg, coffee, honey, salt, tabasco, pepper and cloves there. Reduce heat and simmer for 5 minutes. After that, completely cool and pour the turkey meat cut into medium pieces with the resulting marinade. Place in refrigerator for 12 hours. Fry on the grill, turning the skewers and sprinkling the meat with marinade, until tender.
Calorie per serving 315 kcal
Time for preparing 13 hours
Difficulty level on a 10-point scale 4 points
Sea bass marinated in basil
For 3 persons: sea bass - 3 pcs., red onion - 1 pc., lemons - 2 pcs., sea salt - 1 tsp, olive oil - 4 tbsp. l., basil - 40 g, garlic - 2 cloves, ground black pepper
Gut the fish, rinse, dry with a paper towel, put in a dry dish with a flat bottom, rub with salt. In a separate bowl, mix the olive oil, finely grated garlic, pepper and finely chopped basil. Mix the resulting mixture well and pour the mixture over the fish. Cut the lemons into slices, onions into rings and put on the fish. Cover the dish in which the pickled fish lies with a film and refrigerate for 6-8 hours. Cook on a barbecue grill, frying on both sides. When serving, you can sprinkle with herbs.
Calorie per serving 246 kcal
Time for preparing 8 ocloc'k
Difficulty level on a 10-point scale 4 points
Pork in Coke
For 4 persons: pork - 1 kg, red onion - 1 kg, lemons - 3 pcs., Coca-Cola - 1 l, mineral water - 0.5 l, bay leaf - 4 pcs., barbecue seasoning - 2 sachets, sea salt
Pour Coca-Cola and mineral water into a large saucepan. There also add onion, cut into large rings, juice squeezed from lemons, seasoning for barbecue, bay leaf, salt, mix thoroughly. Cut the meat into medium-sized pieces 1.5 cm wide, put in the marinade and put under pressure for 12 hours. Before cooking, remove the meat and strain the marinade. Cook the meat on a charcoal barbecue grill, turning from time to time and basting it with the strained marinade.
Calorie per serving 365 kcal
Time for preparing 13 hours
Difficulty level on a 10-point scale 4 points
Chicken in kefir
For 5 persons: chicken legs - 1.5 kg, kefir - 1 l, dried garlic - 2 tbsp. l., rosemary - 2 sprigs, adjika - 2 tbsp. l., lemons - 1 pc., Worcestershire sauce - 1 tbsp. l., ground black pepper, salt
Pour kefir into a large saucepan. Put adjika, dried garlic and rosemary there. Salt, pepper, add grated lemon zest, mix. Pour in the Worcestershire sauce and stir again. Wash your feet and pat dry with a paper towel. Pour over the mixture and leave in the refrigerator overnight. Put on a wire rack, after removing the rosemary leaves. Grill over charcoal grill on both sides until done. Garnish with sprigs of fresh rosemary when serving.
Calorie per serving 360 kcal
Time for preparing 13 hours
Difficulty level on a 10-point scale 5 points
Veal in red wine
For 4 persons: veal tenderloin - 1 kg, onion - 4 pcs., black peppercorns - 4 pcs., dry red wine - 1 cup, bell pepper - 1 pc., dill - 0.5 bunch, salt
Peel the onion. Cut the meat into medium-sized pieces, bell pepper - into squares, three onions - into large rings, grate the fourth. Finely chop the greens. Put the meat and grated onion into the pan, mix, pour in a little wine, mix again. After that, remove the meat from the pan and put it back into it in layers in the following sequence: meat, herbs, bell pepper, salt, peppercorns. From above, cover the entire contents of the pan with onion rings and pour wine. Cover the pan with cling film and refrigerate overnight. Before cooking, string the meat on skewers and fry over a fire, periodically turning over and pouring the marinade, until tender.
Calorie per serving 370 kcal
Time for preparing 13 hours
Difficulty level on a 10-point scale 5 points
Salmon in lemon marinade
For 3 persons: salmon fillet - 600 g, lemons - 1 pc., olive oil - 2 tbsp. l., eggs - 1 pc., dill - 50 g, ground black pepper, salt
Rinse the fish, pat dry with a paper towel, cut into 3 parts. Wash the lemon and cut in half. Cut one half into slices, squeeze the juice from the other onto the fish. Then salt the fillet, pepper and refrigerate for an hour. Take an egg, separate the yolk from the protein. Protein is not needed, but mix the yolk with olive oil and brush the resulting mixture with a cooking brush on each piece of fish. Grill the fish, frying for five minutes on each side. Serve with dill and lemon.
Calorie per serving 235 kcal
Time for preparing 2 hours
Difficulty level on a 10-point scale 3 points
Dorado in soy marinade
For 2 persons: sea bream - 2 pcs., lemons - 3 pcs., soy sauce - 150 ml, ground white pepper - 1 tsp, seasoning for fish - 1 tsp, ground black pepper - 1 tsp, rosemary - 0.5 tsp
Gut the fish, rinse, wipe dry with a paper towel. Squeeze the juice from the lemons and mix it with the soy sauce. Coat the fish with this mixture and leave to marinate for half an hour. After that, sprinkle the fish with black and white pepper, rosemary and seasoning. Grill on a grill over a fire for 2-3 minutes on each side, but only over coals that are no longer burning! Garnish with fresh lemon wedges when serving.
Calorie per serving 200 kcal
Time for preparing 1 hour
Difficulty level on a 10-point scale 4 points
Photo: Thinkstock.com/Gettyimages.ru
Grilling pork skewers on a barbecue grill is very convenient.
After all, you do not need to put each piece of meat on the skewers, and then turn them over during the frying process.
And, according to reviews, barbecued pork skewers are softer and juicier.
The barbecue pork kebab recipe can be absolutely anything, the point of its preparation is in the method of frying.
Literally translated, "barbecue" means "barbaric".
But the word itself has several meanings:
- device for preparing fried or smoked foods
- cooking process
- ready meal
- party, outdoor picnic
- sauce with spices
Barbecue is always used for outdoor cooking only.
This is usually a portable device, now there are a lot of all kinds of barbecues on sale - from simple domestic welded structures to dazzlingly expensive imported equipment in which the heat of the coals is controlled by a thermostat and the air is pumped by an electric pump.
In such expensive devices, the upper grate usually has three levels of height relative to the burning fuel, which allows you to adjust the speed of cooking.
In many models, there are also elements such as a skewer and a fixed or folding table, on which it is convenient to place everything you need for cooking.
In some models, the upper grill is double and split, allowing you to clamp products. Such a grill is always supplied with wire or wooden handles.
Most grills can be used as barbecues.
The only difference is in the lid that usually comes with the grill.
It is enough to put it aside - and you get a barbecue.
Barbecue Features
For those who first have to cook barbecue on a barbecue, it is worth remembering a few useful recommendations.
To get started, stock up on the necessary equipment.
These are tongs with a long handle for raking coals and turning the barbecue, a brush (preferably made of natural bristles) for lubricating the grate with vegetable oil, mittens, fireplace matches or a lighter, and a fireproof tray or tray for frying vegetables.
It is better to kindle a fire an hour before the start of cooking barbecue.
Lump charcoal is ideal for ignition (with briquette charcoal it is more difficult: before all the components included in the briquette burn out and disappear, a lot of time will pass).
If you need to increase the temperature of the broiler during cooking, lower the grate, brush the ashes off the coals and use tongs to collect them in a pile.
Be sure to open the vent on models with a drop-down lid.
To increase the temperature, you can put oak or juniper chips: they will not only give the right heat, but also make the barbecue fragrant.
It must be remembered that the walls of the vast majority of models are quite thin and are not able to withstand very high temperatures.
Therefore, the kit should also have a grill for coals, and not just for cooking.
Pork for barbecue you need to choose fresh, steam, not frozen.
After all, when frozen and after thawing, meat loses its taste.
Pork should have streaks of fat that will give the kebabs juiciness.
It is preferable to choose the neck part of the carcass - pork neck.
For cooking meat, it is important that during frying a crust is formed that retains moisture inside.
During the frying process, the meat is sprinkled with water or white wine.
Any meat is suitable for barbecue, but pork ribs were and remain especially popular.
Americans are great connoisseurs and fans of this cooking method and never pickle meat for barbecue.
They rub it with spices, crushed garlic, pepper.
Most often, salt is not used for cooking meat.
It makes the meat give out "juice" and makes it dryish.
Therefore, serve salt separately, to the finished dish.
BBQ Pork Ribs Recipe
Ingredients:
- 2.5 kg pork ribs
- 2 tbsp. l. vinegar
- 5 garlic cloves
- 2 tbsp. l. honey
- 0.5 cup cherry juice
- 1 cup tomato ketchup
- 4 tbsp. l. vegetable oil
- a pinch of ground red pepper
How to cook barbecue ribs:
1. Rinse the ribs well, cut into portions, dry.
2. Mince the garlic and mix in the marinade.
3. Soak the meat in the marinade for a few hours if time permits.
If there is no time, transfer the pieces of meat along with the marinade into a deep frying pan and heat for 15 minutes over medium heat.
4. Then put the prepared ribs on the barbecue grill and cook for about 15-20 minutes on each side.
If you have marinade left after soaking the meat - in no case throw it away, just bring it to a boil and use it instead of the sauce.
Summer is the time when we are all drawn closer to nature. I don’t want to languish all weekend in a stuffy city and listen to the sounds of the modern world of a big (or small) city. Yes, it is worth getting out of town for a vacation. And be sure to cook pork barbecue in nature.
My family loves barbecue. However, recently, while relaxing in nature, more and more often we began to cook food on a fire using a grate. The taste of any dish conquered and surprised. But of course, pork barbecue- something that you don’t even want to compare with other dishes in taste.
Before settling on a specific option for grilling meat, we tried many ideas for preparing and marinating meat. However, as expected, the classic recipe is the most successful and suitable. I marinate the meat in Georgian spices, and be sure to add a lot of lemon juice. Marinating time - at least 4 hours. However, it is better if you marinate the meat the day before before going out into the countryside, and it will stand in the spices in the refrigerator all night.
Separately, I want to say about the bow. In this recipe, I did not marinate it first. And I advise everyone to do the same: just before frying, peel it, cut it and put it on a wire rack. However, if desired, you can marinate the onion along with the meat. Just remember: in no case should meat be crushed and disturbed after combining with spices. It may even be appropriate to pickle the onions in a separate bowl (unless, of course, you decide to pickle them first at all).
Cooking steps:
Delicious meat recipes in the summer start with a barbecue, or am I wrong? You can go out into nature at any time of the year, especially if the reason for the collection is meat cooked on a barbecue. Pork barbecue recipe from Vika - warms in cold weather, and in summer creates excellent gatherings with friends. Everyone loves to eat deliciously outdoors, so it is very important that barbecued pork be truly tasty and flavorful. Everything is very simple, the main thing is to know some secrets.
Dish ingredients:
1. Pork neck (not fatty) - 800 grams;
2. Sweet red pepper - 1 piece;
3. Tomatoes - 300 grams;
4. Chile - 1 piece;
5. Salt - 1 tsp.
How to Marinate Pork for BBQ and then cook:
1. Cut the meat across the grain, 1.5 cm thick.
2. Peel the vegetables, remove the seeds and chop. Pass through a blender.
3. Add the chopped vegetables to the pork pieces and leave for 1 hour in a cool room. During this period of time, the entire mixture must be turned over once.
4. Light the coals of the barbecue, wait until they turn whitish and the flame disappears.
5. Arrange the meat on the wire rack.
6. During cooking, each slice must be rotated until the pork is cooked. The meat should not burn and dry out.
7. Check readiness by piercing, properly cooked pork should give clear juice.
If you liked the recipe, try to cook it again, also my interpretation.
BBQ pork recipe with photo
