Jamie is convinced that barbecuing is the best way to cook. It's nice to be in the fresh air, to smell the smoke, which gives the food a unique taste, even if you are frying an ordinary piece of meat. But in order for this most ordinary meat to become soft, tender, melting in your mouth, you need to marinate it correctly.
Mr. Oliver prefers to cook chicken, lamb ribs and a whole leg of lamb over the fire, you can take whatever you like: turkey, pork, and even game - the marinade is suitable for any meat.RECIPE FOR THE BEST BBQ MARINADE
What do you need:
4–5 clove buds
1 teaspoon cumin
2 tbsp. spoon fennel seeds
1 pinch freshly ground black pepper
2–3 teaspoons salt
10 fresh bay leaves
1 large bunch of rosemary
1 large bunch of thyme
1 head of garlic
1 orange
4 tbsp. paprika
100 ml balsamic vinegar
500 g ketchup (you can take tomatoes in their own juice)
8 tbsp. spoons of olive oil
How to Make the Best BBQ Marinade:
Make deep cuts in the meat, this will allow it to be properly fried inside and soaked in juice and smoke, and this will also create an appetizing crispy crust.
Grind the cloves, cumin, fennel, black pepper and salt into a powder in a mortar. Place spices in a baking tray with high sides. Add bay leaves.
Place rosemary, thyme leaves, garlic cloves, and orange zest on a large cutting board (remove zest with a paring knife). Grind and mix everything properly. Place on a baking sheet with spices. Add paprika, balsamic, ketchup, olive oil, squeeze the orange juice into it. To stir thoroughly.
Place the meat in the marinade, rub it properly, pay special attention to the cuts, rub them especially carefully!
Cover the baking sheet with foil and place the meat in the oven, preheated to 180°C, for 1 hour 15 minutes.
Remove the pan from the oven and place the meat on the coals for another 20 minutes. While it's cooking, don't forget to turn it over and baste it with juice from the pan. Serve barbecue meat with vegetables and herbs.
What main courses do you prefer? Many people answer this question without hesitation that they most often cook cutlets, chops, baked chicken or pork. This is great, but you yourself know very well that every year you need to add something unusual and interesting to your usual diet. We will help you diversify your taste preferences.
Treat yourself and surprise your family by preparing pork belly medallions in barbecue sauce. The meat turns out very juicy and tender, and the spicy sauce perfectly complements and emphasizes the taste of the hearty treat. To keep the barbecue sauce less spicy, simply reduce the amount of black pepper and chili powder while cooking.
Ingredients
Preparation
- 1 Wash the pork breast, cut it into small medallions and fry in a frying pan in sunflower oil on both sides until golden brown. Remove the medallions from the pan.
- 2 Add liquid honey, Dijon mustard, brown sugar, soy sauce, ground black pepper, minced garlic, rum and chili to the pan. Mix everything well and cook the sauce until it boils.
- 3 When the sauce boils, place the fried pork in the pan and stir everything again. When the meat is almost ready, sprinkle it with chopped green onions and mix thoroughly. Remove the dish from the heat and serve the pork, pouring a generous amount of sauce over it.
Soft and juicy pork can be useful not only for cutlets and roasts, it is also great for barbecuing. You just need to choose the right meat and marinate it deliciously. As usual, everyone’s tastes are different, so there are a great variety of marinades for barbecue and shish kebab. The main thing is to choose the one that suits you.
For barbecue, as well as for shish kebab, I usually buy not a pork neck, but a ham. The fact is that the neck is quite fatty meat, and when roasting over coals, the fat flows out of it, drips onto the coals and flares up, which leads to burning of pieces of meat on the grill. In order to get 6 servings of cooked meat, I buy a piece of leg (thigh) weighing about 2.5 kg at the market.
I cut out the bone, leaving some of it on it (useful for something else), and cut off the fat. I remove films and anything that won’t be chewed. After this, approximately 1.7 kg of clean meat remains. Now I wash it, let the water drain and cut it into small pieces, about 3x3x1.5 cm. I put them in an enamel or glass pan and fill it with marinade.
For the marinade I use:
- 2 lemons
- 80 ml refined vegetable oil
- 3-4 large onions
- 1 tbsp. spoon of prepared mustard
- 2 tbsp. spoons of black peppercorns
Part of the onion - 1-2 heads - should be grated on a fine grater, the rest cut into half rings, squeeze the juice from the lemons. It turns out to be about 100 ml.
In a small bowl, mix oil, mustard, lemon juice. Grind the peppercorns very finely in a mortar or coffee grinder specially designed for spices.
Add grated onion to the meat and mix with your hands, trying to rub the onion juice into it. Pour in the marinade, add chopped onion, chopped pepper and mix everything again with your hands.
I do all this about a day before the planned outdoor barbecue. I put the meat in the refrigerator until the next day.
Before leaving the house, I don’t forget to salt it. Salts should be taken, as always, to your taste. About a level tablespoon is enough for me. Mix the meat with salt again. You should not salt the pork in advance. Salt draws the juice out of the meat, leaving it dry and tough.
That's all. Now all that remains is to light a fire in the outdoor grill, preferably using real firewood. If you don’t have a supply of firewood, don’t forget to buy coals at the store. Let them burn out. While they are burning, place the pork on the grill, placing the pieces of meat close to each other.
It is better to remove the onions so that they do not burn. It is generally better to marinate onions for barbecue pork separately. This will be a great addition to meat. And don’t forget to take fresh vegetables and herbs with you.
Bake the meat on a wire rack, keeping a close eye on it and not leaving it alone for a long time. Otherwise, you can spoil the upcoming banquet. After about two minutes, you need to turn the grill over to the other side so that the pork is baked on all sides. Then turn it over periodically. You can pour beer or wine over the meat by moving the grate off the grill.
Check the readiness of the pork with a knife by piercing the piece in a thick place. It should release clear (not red) juice. Enjoy your holiday!
Grilling pork shashlik on a barbecue grill is very convenient.
After all, you don’t need to put every piece of meat on skewers and then turn them over during the frying process.
And, according to reviews, pork kebab cooked on a barbecue turns out softer and juicier.
The recipe for pork shashlik on the barbecue can be absolutely anything; the meaning of its preparation lies in the frying method.
Literally translated, “barbecue” means “barbaric.”
But this word itself has several meanings:
- device for preparing fried or smoked foods
- cooking process
- ready dish
- party, outdoor picnic
- spice sauce
Barbecues are always used for outdoor cooking only.
This is usually a portable device; now there are a lot of different types 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 regulate the speed of cooking.
Many models also contain elements such as a spit 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 detachable, allowing you to clamp food. This grille is always equipped 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.
Just put it aside and you get a barbecue.
Features of barbecue cooking
Those who will have to cook shish kebab on a barbecue for the first time should remember 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 shashlik, a brush (preferably made of natural bristles) for lubricating the grate with vegetable oil, mittens, fireplace matches or a lighter, as well as a fireproof tray or tray for frying vegetables.
It is better to light the fire an hour before starting to cook the kebab.
Lump charcoal is ideal for ignition (with briquette charcoal it is more difficult: it will take a lot of time before all the components included in the briquette burn out and erode).
If you need to raise the broiler's temperature while cooking, lower the rack, brush the ash off the coals, and use tongs to pile them up.
For drop top models, be sure to open the vent.
To increase the temperature, you can add oak or juniper chips: they will not only give the desired heat, but also make the kebab aromatic.
It must be remembered that the walls of the vast majority of models are quite thin and cannot withstand very high temperatures.
Therefore, the kit should also include a grill for coals, and not just for cooking.
Pork for barbecue should be fresh, steamed, not frozen.
After all, when frozen and after defrosting, meat loses its taste.
The 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.
To cook meat, it is important that during frying it forms a crust that retains moisture inside.
During the frying process, the meat is sprayed with water or white wine.
Any meat is suitable for barbecuing, but pork ribs have been and remain especially popular.
Americans, great connoisseurs and fans of this cooking method, never marinate meat for barbecue.
They rub it with seasonings, crushed garlic, pepper.
Most often, salt is not used for cooking meat.
It forces the meat to release “juice” and makes it dry.
Therefore, serve salt separately with the finished dish.
BBQ Pork Ribs Recipe
Ingredients:
- 2.5 kg pork ribs
- 2 tbsp. l. vinegar
- 5 cloves garlic
- 2 tbsp. l. honey
- 0.5 cups cherry juice
- 1 cup tomato ketchup
- 4 tbsp. l. vegetable oil
- a pinch of ground red pepper
How to cook BBQ ribs:
1. Rinse the ribs well, cut into portions and dry.
2. Chop the garlic and mix the marinade.
3. Soak the meat in the marinade for several hours, if time permits.
If you don’t have 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 place the prepared ribs on the barbecue grill and cook for about 15-20 minutes on each side.
If you have marinade left over after soaking the meat, do not throw it away under any circumstances, just bring it to a boil and use it instead of sauce.
Meat in nature is an inexhaustible topic. Along with the classic shish kebab on skewers, frying on a grill is very popular. And of course, the number one dish is grilled pork, and this is not surprising, its meat is tasty, soft, fairly quick and easy to prepare.
For barbecue, in addition to traditional charcoal devices, today you can buy an electric convection oven or a gas-powered barbecue grill. The use of such modern devices greatly simplifies and speeds up the process, but pork cooked in them lacks the characteristic smoky aroma. But here everyone is free to choose what is their priority.
A few secrets
When buying pork for barbecue, you should choose only fresh meat. It can be a ham, tenderloin, brisket, loin on the bone, ribs, neck.
Frozen pork should be thawed exclusively in the refrigerator and in no case should you use forced methods, for example, placing it under running warm water.
You should not purchase pickled pieces: there is a risk of running into stale products.
It is advisable to marinate the pork before frying. The special sauce makes it softer and piquant in taste. In the case of pork, especially if it is fresh, you should not get carried away with long marinating: just keep the meat in the sauce for a few minutes and send it to the grill.
In order for the meat to be covered with an appetizing golden brown crust, the coals must be hot enough. It usually takes about 30 minutes to get the heat you need. You can place a sprig of an herb, such as rosemary, on the coals to enhance the aroma and improve the taste of the pork.
The pieces only need to be turned once during frying. There is no need to constantly check the meat, otherwise it will be dry. It is best to salt it at the end, before the end of frying - this way it will turn out more tasty.
Ribs and large cuts should be cooked over low heat.
It is important to know how much to fry. It depends on the portion size and heat temperature.
To make the meat juicy and especially soft, it is wrapped in foil and cooked in its own juices.
Fried pork is served with vegetables and herbs, barbecue sauces, salads, potatoes and other side dishes.
Grill Recipes
How to cook pork barbecue? There are a lot of options - from the simplest to the most sophisticated, designed for gourmets. Numerous marinades, which can be prepared using vegetable oil, cream, white wine, tomato sauce and flavored with aromatic spices, help to diversify the taste.
For the lazy
A very simple and convenient recipe for quickly cooking pork on the grill on a grill.
What do you need:
- pork neck – kilogram;
- onion - two heads;
- salt;
- ground red pepper.
Cut the pork into portions about two centimeters thick, and the onion into half rings. Season the meat with salt and pepper, add onion to it and stir. Marinate for about 2 hours, then grill on a wire rack.
Along with the meat, you can put champignons and any vegetables, pre-greased with olive (or any vegetable) oil
In Chinese
This recipe requires pork tenderloin (2 kg) and sauce, which is prepared from the following ingredients:
- dark soy sauce - two tablespoons. spoons;
- grated ginger - half a teaspoon;
- sherry - two tables. spoons;
- ground black pepper - a quarter of a teaspoon;
- chopped garlic - two cloves;
- honey - teaspoon;
- vegetable oil and corn starch - two teaspoons each.
Cut the pork into fairly large pieces. Mix all the ingredients of the sauce and pour over the meat. Place the pieces of pork in a bag, remove the air from it and put it in the refrigerator. Marinate the meat for about 8 hours. Then place it on and fry until done, coating with the remaining sauce as you go.
In Korean
Korean barbecue can be prepared not only from pork, but from poultry, veal and beef. You can take any part of pork, for example, the neck. For the marinade you will need the following products:
- fresh garlic – five cloves;
- sesame oil - table. spoon;
- soy sauce - three tablespoons. spoons;
- green onion - five feathers;
- brown sugar - two tablespoons. spoons;
- sesame seeds - teaspoon;
- ground pepper.
For this dish, pork is cut into small thin pieces that can be immediately put into the mouth. Garlic and onion are finely chopped. Sprinkle the meat with garlic, onion and sesame seeds, add brown sugar, sesame oil and soy sauce. All this is thoroughly mixed and put in a cold place for one hour (or two).
Once the pork is marinated, place the pieces on the grill and grill for about 10 minutes.
Serve Korean BBQ pork on lettuce with soy paste and garlic cloves
Rack of pork ribs
Barbecue meat is a popular dish at picnics and at the cottage, and pork ribs are ideal for this.
Option 1
The procedure for preparing this dish is as follows:
- Remove all films from the ribs.
- Spread with mustard and sprinkle with pre-mixed spices (black pepper, dried garlic, chili pepper, salt, onion).
- Use your hands to thoroughly rub the spices into the meat. Leave to marinate.
- When the ribs are soaked, place them on the grill and cook until done.
The finished ribs look delicious
Option 2
What do you need:
- pork ribs – kilogram;
- soy sauce - three tablespoons;
- ginger root - a piece 2 cm long;
- chili pepper - one piece;
- paprika - teaspoon;
- sesame oil – tablespoon;
- tomato sauce - tablespoon;
- ground dried garlic - teaspoon;
- salt.
Preparation:
- Cut the ribs into pieces at your discretion.
- Remove the seeds from the chili pepper and chop finely.
- Peel and grate the ginger.
- Pour tomato sauce into a bowl, add soy sauce, sesame oil, grated ginger, chili pepper, paprika, garlic powder and mix everything well.
- Place the ribs in the marinade and refrigerate for 2 hours.
- Place the marinated ribs on the grill and cook until done, turning once.
- Place the finished pieces on a plate, cover with foil and let stand for a few minutes.
- The dish is ready and can be served.
Option 3
Set of products per kilogram of ribs:
- half a tablespoon of dried garlic;
- half a cup of brown sugar;
- half a tablespoon of paprika;
- a teaspoon of coarse salt;
- hot red ground pepper.
Mix dried garlic, paprika, brown sugar, red pepper and salt, rub the mixture on all sides of the pork ribs and place them meat side down in a baking dish on foil and wrap two layers of foil on top.
Place on the air fryer rack and bake for two hours at 150⁰C.
While the ribs are baking, prepare the barbecue sauce. It requires the following ingredients:
- 2/3 cup ketchup or tomato sauce;
- a tablespoon of Dijon mustard;
- a tablespoon of light honey;
- one clove of garlic;
- two teaspoons of apple cider vinegar;
- one tablespoon of soy sauce, not sweet;
- teaspoon Tabasco;
- a tablespoon of Worcestershire sauce;
- a teaspoon of maple syrup;
- freshly ground black pepper;
- coarse salt.
Place all ingredients for the sauce in a bowl, stir and place on heat. Heat to a boil with constant stirring, boil for about two minutes.
When the ribs are ready, remove them from the air fryer, remove the top foil and coat them thickly with sauce.
Place on the air fryer rack, cover with foil, and increase the temperature to maximum. Let the ribs sit for 10 minutes, then turn them over and let them sit for another 10 minutes. The meat turns out very soft and falls off the bones on its own.
Grilled pork tenderloin
What do you need:
- pork tenderloin – 0.6 kg;
- olive oil - three tablespoons;
- onion - two onions;
- wine vinegar - two tablespoons;
- rosemary, thyme, basil;
- ground pepper;
- salt.
Cut the tenderloin into fairly thin pieces and beat. Peel the onion and cut into rings, chop the greens. Mix wine vinegar, olive oil, onion rings, salt, pepper and herbs, add chops to the resulting mixture and mix with your hands so that each piece of pork is coated with the marinade. Cover with a lid and leave to soak for one hour. Place the meat on the grill and fry on each side for five minutes.
Escalope on the grill
For two kilograms of tenderloin you will need the following ingredients:
- lemon;
- two oranges;
- two tablespoons of vegetable oil;
- three spoons of rum;
- half a teaspoon each of freshly ground black pepper, chili, marjoram, dried garlic, basil;
- one and a half tablespoons of coarse salt.
Preparation:
- Cut the meat into round pieces across the grain, approximately 1.5 cm thick and lightly beat.
- Mix dry spices: garlic powder, marjoram, basil, chili, black pepper, salt.
- Rub the steaks with the spice mixture and let sit for an hour at room temperature.
- In a separate bowl, mix lemon juice, orange juice, rum and vegetable oil.
- Place the steaks in the marinade and refrigerate for three hours.
- Place on grill grate and cook for 8 minutes on each side and serve immediately.
In search of the best taste, you shouldn’t get hung up on ready-made recipes; you need to discover your own combinations of products and delight yourself and your guests.