home Culinary recipes Meat dishes Barbecue Barbecue branded from the loin on the bone (open fire, oven, airfryer)

Barbecue branded from the loin on the bone (open fire, oven, airfryer) (page 2)

Tumanchik
Quote: Vinokurova
so I thought I was your friend, and you ... because somebody doesn't eat bacon there, so you called everyone, and noooooooooooooooooooooooooooooooooooooooooooooooo me, that's why I’m going to torture you, I’ll like it ...
HAAA, Alyonka count up, and then it turns out they don't eat fat, but share their accumulated greasy sides ... the neponyatochka came out! but since you insist so, let the tag fall on your sides too! I think, okay, let Alenka look like a slender ... NOOOO You will be in our company of chubby!
Quote: Vinokurova
the one about which you casually write honey, butter, waste, and all the things ... are there any proportions ?. Or all by sight ?.
not by sight ... it will stick together and pinch, but it will taste purrfectly!
put so that it was tasty and salty. the meat is plump. pickle if cold marinade, then night or day.
Quote: Vinokurova
I'm waiting for an answer, I cut the meat into portions !.
Quote: Vinokurova
that's why I'm going to torture you, I'll like it ...
did not lead to execute .... sadiuga! will you give me a try?
Mikhaska
Foggy! You are that! Do not think that I unsubscribed and forgot about the recipe! I am waiting when it will be possible, in the end, to open the summer season! We have such a mangaaal there! And then we'll buy some meat ... Everything will be a plane tree!
Vinokurova
Quote: tumanofaaaa
You will be in our company of chubby!
Yeah, you'll be a slender girl here .. I've already cracked your potatoes .. with a smoked fish .. and vasheeeeee ... I saw you, by the way .. and don't fucking attach myself to the chubby .. you don't have any plumpness!
Quote: tumanofaaaa
will you give me a try?
And then ?. I just don't know when - I think with the marinade ... I'll insert a photo straight even if I have time to take a picture .. Mikhaska is aware of how they love my meat ...
Quote: Mikhaska
We have such a mangaaal there! And then we will buy some meat ... Everything will be a plane tree!
And they gave me a barbecue on March 8, with a roof!. Look ... and they said, get out of the kitchen, master such a device!
Vinokurova
tumanofaaaa, Irishka, tell you in a nutshell about your meat, or just hum, because your mouth is busy ?.
in short, the grill presented to me while taking to the dacha is not enough time

and not on anything yet

I did so your meat meat according to your recipe in the oven ... marinated to taste, as you recommended, in soy sauce and honey

because I already made wings with boiling water and because it took a long time, but to eat hotzza

in the oven on the highest heat for 20 minutes, then reduced to 180 degrees and another, probably half an hour ...
Irishka, the taste is stupid .. tender meat .. aromatic ... it separates from the bones perfectly ...
now I will wait even more impatiently for summer, so that I can taste it outdoors, with a smoke ... and again remember you with a kind word!
Tumanchik
Quote: Mikhaska
You are that! Do not think that I unsubscribed and forgot about the recipe!
Irish was not in my thoughts! You have a lot of tasty ideas that you need to get to them. She herself!
Tumanchik
Quote: Vinokurova
Irishka, the taste is stupid .. tender meat .. aromatic ... it separates from the bones perfectly ...
now I will wait even more impatiently for summer, so that I can taste it outdoors, with a smoke ... and again remember you with a kind word!
AAAAAA !!! I can imagine how delicious it was !!!!
Thank you Alyonushka for using the recipe and not too lazy to share the result. And after the official part

a photo guide ?? SANCTED !!!! I want to see you chewing!

Tumanchik
Quote: Vinokurova
I saw you, by the way .. and it's not a fig to attach yourself to chubby .. cha and plumpness is not at all!
Oh, well, of course, that I am a vapche fotomadel

you need to stand and breathe in the correct posture

Vinokurova
Irishka, burned a little ... overexposed

regarding breathing in a pose ... I will answer how my employee answered me ... I said that the priest had grown without movement over the winter ... and she answered me: "you don't even have priests ... what could have grown ? " So you have nothing in the right places, you can look at the current under a microscope


really cooked, really tasty, really burnt, so I don't want to embarrass Temko ..
Tumanchik
Quote: Vinokurova
really cooked, really tasty, really burnt, so I don't want to embarrass Temko ..
IvaNova
Well, what can I say? I don’t even know why ... I’m sitting all so surprised (to put it mildly). Because when eating a non-smoked turkey, there was a persistent impression that it was smoked. Here is smoked, even crack!
Yes, I had a turkey. Medallions that have been in the freezer and defrost.
Without digressing, it didn't work out.
Marinated teas did not attract me at all. I do not like tea leaves. Therefore, I brewed tea according to the norm given in the recipe, insisted, filtered, heated to a boil and then went on according to the recipe. For once, all these spices were available. The bouquet is awesome, I dare to report to you
Marinated in the refrigerator for a couple of days.
There were only three medallions, so it was lazy to rub the filling on a grater. She trimmed the sausage with cubes. I cut the champignons and fried them in a teaspoon of oil (yes, a teaspoon, that's right). When the mushrooms have absorbed the oil, she poured a little water into the pan and sweated the mushrooms until the liquid evaporated. I put sausage and mushrooms into the "pockets", dripped mayonnaise and put a plump block of cheese in each pocket. Mixing the filling is too difficult for me. This is not a clap. I stabbed it with a toothpick and quickly fried it on both sides in the same dry frying pan. I put it in a baking dish. Since turkey is not a pig and there is no fat in it, I decided that after baking the psys would be dry. Therefore, I poured the marinade into the mold. During baking, I turned the "pockets" over several times. When the marinade has evaporated (I didn’t time the time, about an hour and a half), the preparation was finished.
It turned out very brown and smoked.
I take both the marinade and the filling into constant recipes. Thank you!
There is only one moment. If next time I cook a bird according to this recipe, I will replace the sausage with lard. The turkey is still a dietary bird, but I'm not friends with diets (as well as with weights)

Tumanchik
Irina, great ideas! Great innovations! It is very pleasant when a recipe (especially a family recipe) becomes a favorite in another house. No, no, yes, and they remember you sometimes
Thank you dear for the description, ideas, advice and rationalization! I took note of everything and will definitely apply it!
IvaNova
And you, Irink, I often remember
Because your recipes take root with me.
And the lope is still in the bookmarks - there will be enough experiments until a penny
Tumanchik
Quote: IvaNova

And you, Irink, I often remember
Because your recipes take root with me.
And the lope is still in the bookmarks - there will be enough experiments until a penny
NataliaVoronezh
Irishka, again tease the yummy. Well, damn it, we have to do it. I made chicken in your marinade, I liked it. We must also make cutlets.

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