Grilled meat or vegetables have become an integral part of our holiday. And for sure, each of you at the dacha has a barbecue or grill. If not, then it’s time to get them! I will tell you about where to place the grill, how to handle it and about the safety rules for frying in this article.
Where to place the grill or barbecue
If you have a portable grill or barbecue, choose a place that suits your mood. And, of course, do not forget about the safety rules listed below. You can install it under the gazebo (watching the wind to keep the smoke out), next to the seats, or even in the middle of the lawn, sitting on blankets or portable chairs.
For stationary furnaces, the place will have to be chosen carefully, because it is a long time. Think about everything so that you and your guests can cook comfortably and relax comfortably.
It is more logical to put a barbecue near the entrance to the kitchen for storing space or supplies. It is necessary to arrange it so that the wooden buildings and overhanging branches are as far away from the stove as possible, and the smoke does not bother neighbors and relatives. The oven should be equipped with a wall or screen to protect the fire from the wind.
It is advisable to equip a paved area around the stone or tile, which should have suitable paths to the house, gates and toilets.
Around a stationary grill, a table, seating and cooking areas are usually set up.
Fuel for barbecue and grill
Traditional barbecue fuel is charcoal or charcoal briquettes. For a regular grill, ready-made charcoal or briquettes, as well as firewood, are perfect. Many people are tempted to set fire to cut branches, sticks and branches from trees and shrubs on the grill, but it is better to use the grill only for large firewood. Small branches burn quickly and produce a lot of ash, blocking the heat flow of oxygen. Coals under a layer of ash quickly cool down.
Keep in mind that pressed coal briquettes burn longer and give more heat. It is better to lay the coal not in a pile, but in layers, and set it on fire in several places.
You can also put aluminum foil on the tray to reflect the heat and make it easier to clean.
Store the fuel in a dry place. If a wood stand and a canopy are sufficient, it is better to store coal or briquettes indoors in a thick paper bag. A plastic bag condenses moisture, so you should not store it in it. Do not store charcoal in a room that smells of paint, gasoline, exhaust fumes and other strong “flavors” — it very easily absorbs odors and then transmits them to food.
There are models of barbecues and grills that run on natural gas or electricity. The temperature is easily regulated, there is almost no dirt during frying, the pan heats up quickly, and in 10-15 minutes after switching on, you can already cook.
How to cook barbecue and kebab?
After the charcoal is melted or the firewood is burned, you need to decide on the beginning of cooking. The temperature of the coal is easy to know with the palm of your hand. Raise your palm to a distance of 15 cm (5.9 inch) from the coals. If you can’t hold it over the coals, then it’s a high temperature, more than 350°C (662°F). If it is possible to wait a couple of seconds, the temperature is 250-300°C (482-572°F). Three to four seconds means that the temperature is 180-220°C (356-428°F). If you can hold your hand over the coals for 5 seconds or longer, the temperature will be low, less than 150 °C (302°F).
Shish Kebab is made high above the coals, at a distance of about 15 cm (5.9 inch) from them. Therefore, you can cook almost immediately, as firewood burns at high temperatures. To avoid an open fire, it should be immediately extinguished by closing the oxygen valve, sprinkle with salt or sprinkle with water.
Meat for shish kebab should be strung on skewers evenly, so that it does not hang and does not stick out. First, the shish kebab must constantly rotate, making sure that the meat is not charred, and quickly formed a crust that prevents the flow of meat juices. As the temperature decreases, keep each side of the meat on the fire in turn, because it is cooked. If the meat starts to burn, it can be sprinkled with water or marinade to cool down.
The cooking time depends on the size of the pieces of meat. The readiness can be determined by cutting a little from the piece: if the meat juice is clear, without traces of blood, remove the skewers. Do not overdo it with the meat over the fire, otherwise the kebabs will be dry.
Shish Kebab is cooked low over the coals, at a distance of 5-10 cm(2-3.9 inch), the coals should have a temperature of 200-240 °C (392-464°F). it is important to maintain an even temperature at all times of cooking, to adjust by opening or closing the flaps of the vents, using a blowout.
Cut the meat for the shish kebab into wide, flat pieces across the grain. The piece should be 2-2. 5 cm (0.8-1 inch) thick. Different types of meat, poultry, fish and seafood have different cooking times. Pork needs to be fried, but beef can be cooked in different ways. Be careful with the seafood, they cook very quickly.
Turn the products over with special tongs and a spatula. To check the readiness of the meat, it is better not to pierce, but to use pressure tongs. The degree of elasticity determines the degree of readiness, experienced craftsmen do it brilliantly.
Fish and seafood
Fillet of steaks with a thickness of about 2 cm (0.8 inch) is ready in 6 minutes, small whole fish 15-20 minutes, king prawns 6-8 minutes, and squid also no more than 2-3 minutes.
Chicken
Breast fillets are fried for 10-12 minutes, thighs-20-25 minutes, wings and legs-15-20 minutes.
Beef (steaks 2.5 cm/ 1 inch) thick medium rare or bloody)
Beef fillet is fried for only 8 minutes, loin-10 minutes, steak with bone or ribs-12 minutes.
Pork
Pork is deep-fried, as it should be, but in no case should it be overcooked. Cutlet on the bone is cooked for 8 minutes, slicing 8-10 minutes, fillet-15 minutes.
Lamb
Lamb is a tender meat and is cooked very quickly. Tender lamb chops need to cook for 4 minutes, tenderloin is cooked for 6 minutes, cutlets on the bone-about 8 minutes.
Safety rules
Cooking a barbecue is risky. You can burn hanging clothes or hair. And you can miss the right moment to start cooking, and cooking the roaster again will be difficult and long. So follow these safety rules and get ready for the barbecue.
- – Prepare all the products in advance to the maximum.
– “There is ONLY one person in charge of the brazier.
– Children and pets are strictly prohibited from entering this area!
– “Get ready long before the guests arrive.
– Place the grill on a solid base away from the wooden fence and buildings.
– Use a lighter, but not a regular one, and certainly not with gasoline.
– If your barbecue is gas, you will need to carefully study the rules for storing cylinders.
– You should not wear anything flowing from your clothes, and you should not think that scarves and ties do not catch fire.
– If you have already lit a barbecue, then you can not move!
– All kitchen utensils should only be with long handles.
– Never leave the fireplace unattended!
– Do not rush! First, the coal must get heat. Start cooking when the flames die down and the coals are covered with ash. Make sure again that your chicken or sausages are fried.
Before inviting guests to a picnic, train yourself to use the stove, cook meat for yourself and your loved ones. Practice until you realize that you have learned to cook edible meat in a new way. After all, mastering a new dish in front of the guests can be very stressful for you if the first experience is unsuccessful.