Shish kebab, grill, barbecue, roaster, smokehouse - all about it

Of grilled fish, we also like red perch. Rub with spices, sprinkle with lemon juice, let sit and fry. His skin is thick, even if it burns, it is not critical for fish meat.
River trout is also delicious, but it can burn up at one, two, three ...

And I barbecue pangasius, marina in lemon juice and olive oil.



And chicken and pork in yoghurt marinade from

[leka]

And I like to marinate kebabs in kefir, the meat turns out to be the most tender, and there is no excess fat as from mayonnaise. I prefer mayonnaise when the meat is completely lean - chicken breast.

leka, but pangasius has never been fried ... Probably it is good, a fatty infection, but the excess may just be flooded and reddened.

[RybkA]

Girls! do not throw your slippers at me (I love everyone), but I heard that this pangasius is bred almost in the sewers of China.

RybkA, I also love in kefir. You just need to marinate for no more than 3 hours, otherwise, somehow, according to the laws of chemistry, the meat fibers begin to become irreversibly hard under the action of acid.

We very rarely fry it, mostly my husband brings fish from fishing and bakes it on a barbecue. I brought bream for 4 kg, I never thought it was so tasty. There are almost no bones, fatty and the meat is falling apart into pieces and melts in my mouth I write straight and a mouth full of saliva
And we do not fry on coals, I do not like the plastic smell, but on briquettes (there are sunflower + sawdust and something else) it turns out like a smoked taste!

And who bakes grilled fish how? And which one?

We like the escalar very much. marinate in lemon juice, if desired, you can add more mayonnaise. We bake steaks. Very tasty!

Girls! do not throw your slippers at me (I love everyone), but I heard that this pangasius is bred almost in the sewers of China.

Oh God! I just adore his children! Sometimes this fish doesn't smell very good to me, but mine doesn't care

You just need to marinate for no more than 3 hours, otherwise, somehow, according to the laws of chemistry, the meat fibers begin to become irreversibly hard under the action of acid.

Well, I don’t know, I don’t know ... I’m not very good at chemistry taught remember (in a whisper), but I always marinate for the night, very rarely in the morning. Everyone is always happy with the result!

I brought a bream for 4 kg, I never thought that it was so tasty. There are almost no bones, fatty and the meat is falling apart into pieces and melts in my mouth I write straight and a mouth full of saliva
And we do not fry on coals, I do not like the plastic smell, but on briquettes (there are sunflower + sawdust and something else) it turns out like a smoked taste!

And what kind of blue bream is this? And what kind of briquettes?

Well, this is like a silver carp, only small ones have a lot of bones, and those that are 3.5-5 kg ​​each only have large bones. And we take briquettes in the metro, that year they were round, but this year they are like a leg from a stool and smell of seeds, a small one will come to take a picture ...

My grilled carp is not bad! Only desirable fish weighing more than 1 kg. choose, otherwise the bones will not let you enjoy the taste. It is common to marinate in mayonnaise, pre-salt and rub with seasoning for fish. in my opinion half an hour in spices and the same amount in mayonnaise is enough. I tried to sew coarsely chopped bell peppers into the belly, which is also very tasty.

[Ruru]

Oh, I forgot about carp ...
A couple of years ago my husband had the opportunity to catch carp, just huge, from 7 to 12 kg in weight, we called them "dolphins". So we do this dolphin carp as soon as not cooked! Cut into pieces the size of the palm, pickled exactly as he wrote Ruru and fried! Hearty contagion!

And here is a photo of briquettes, yesterday they fried a barbecue at the dacha and at the end the husband added crumbled briquettes to the normal firewood, the smell was awesome everyone was surprised where the smoked taste came from ...

look for such briquettes in the Metro. Was the other day, they were shaking.

I wrote that we were taking to the Metro, they weren't there for almost a year ...

Girls, I'm with you!



nothing foreshadowed that he would appear with me, this contact grill, but I received it yesterday as a gift, so I dragged it to you, although you have it on the wood. I will now read everything in the topic.

I have an electric grill in the oven and in the microwave, has anyone used such a grill?
please share your experience and recipes

IRR, we have such a grill, it's not a bad thing, the mackerel in it is easy to lick your fingers, and the steaks of their chicken breasts. These are our favorite dishes in such a grill.

kleskox35 thanks for the information, but do not tell me how much time steak and mackerel are prepared, there are no instructions for my microwave

Girls, calm me down or finish me off

Yesterday a friend asked me to help him with a kebab - a sabantuychik was planned for them at work. As a result, the meat turned out to be dry and tasteless.

I tell you how it all happened:
We bought a neck in the market (meat is not imported, our own, village). Since they don't have skewers at work, we cut into steaks about the thickness of a finger. And they put everything in a saucepan, sprinkling the layers of meat with salt, spices and onions. (This was the desire of the "owner" - no frills). They poured mineral water on top so that it covered the meat, shook hands a little.
Then I was no longer there. He says that when they started cooking, there was no liquid in the pan at all, they had nothing to pour (I don't know if they poured anything other than marinade ...). In principle, the meat on the grill did not smell like meat, as it happens (I believe, because I also noticed this once. I thought then that the meat was imported). Well, it turned out what happened.
What's my mistake?
Yes, they also have such a "habit" ... In order for the meat to "reach", they completely cover the grill with meat with a tray (like a frying pan with a lid) for a while. Maybe this also affects?

I forgot to write that meat was marinated at room temperature for 6 hours

verazato, you can safely calm down, judging by your description in the preparation of the mustache was correct (the only thing I salt the meat only before the grill and never in the marinade, but this is also not very important)! Here the most important fact is that it was not you who fried the meat, but you can dry anything! Personally, if I want a delicious kebab, I ALWAYS control the frying process. And whether or not to cover it does not really affect the process ... for foreigners, almost all grills are equipped with covers.

There is a kebab recipe.

Rag. a layer of onions on it. A layer of meat with salt and pepper. A layer of onions, etc. Tie in a knot and hang for 30 minutes. We fry.
The meat on the bone should be)) And not imported, which is dry, but ours)
More

Salt and pepper the pork on the bones, fry on skewers.
A saucepan. Cut into it cilantro, parsley and other greens, almost everything that is sold on the market)
We cover the bottom with thick greens, put meat on top, cover with herbs on top and put on the same skewers on the grill ...

About smoking. There is a Helia Smoker smokehouse.

Everything turns out pretty well in it. There are moments. Do not allow meat to come into contact with the walls. Will burn.
Well, similar little things.

Presented at the meat processing plant 4 necks for the new year.
They were syringed, pumped with potassium salt for color and thrown into a massager. Then they got stuck.
I began to smoke. An awful amount of water, the taste of factory chemistry. The meat is loose due to the massager.

Conclusion, it's better to salt everything yourself, at home))

For example: 120 grams of salt per 3 liters of water. Pepper, juniper berries, boil, cool as usual.
In a cold marinade pork in small chunks overnight.

We smoke at 200 degrees up to an hour.

cool and eat)

Which of the Ukrainians (Ukrainian women) bought a smokehouse for nature? As a variety .. to kebabs .. Help with a choice ..

1. -
Smokehouse with a water seal, large:
Material - steel. Metal thickness 1.5mm.
Weight - 14kg
Dimensions (external):
height 280mm
length 550mm
width 320mm
Price 360 ​​UAH

2.
Smokehouse with a water seal, small:
Material - steel. Metal thickness 1.5mm.
Weight - 10kg
Dimensions (external):
height 260mm
length 350mm
width 280mm
Price 320 UAH

The set includes: 2 grates (one can be used), drip tray, instructions, sawdust.
I found it here: 🔗sell-smokers-2-tiered-hot-smoked / page__st__20 or from here, probably the same person: 🔗

What do you think?

class!

🔗

I think .. this utility should be placed here

Meatball Grill Basket 1855 rubles

🔗

Well .. from the washing machine no one will build a smokehouse for me .. (((

[but without a water seal .. it is generally needed or not, if you smoke only outdoors]

I found another one available, but without a water seal .. it is generally needed or not, if you smoke only outdoors?

This smokehouse produced by Silumin, Zaporozhye, generally at a ridiculous price, 155 UAH. BUT it seems like you need to take a few pieces .. well. you can try to talk or gather people for a joint purchase ..
products webpage: 🔗

[Makabusha]

Makabusha , I have such a smokehouse with a water seal and it was bought specifically for home smoking. If you smoke in nature, you can take it without a water seal, because the point is that there is no smoke in the kitchen. In general, I would take it with a shutter - what if in winter I want a barbecue and here you have a barbecue at home. But this is if the apartment is in a high-rise building, and if your own house, then in winter you can smoke in the yard in an ordinary smokehouse

[Nut]

Nut, but does the odor lock itself affect the taste and process?

No, it does not affect Exclusively, so as not to smoke

I ordered a smokehouse from Zaporozhye ... Silumin fluoride ... without a water seal, after all ... I won't do it at home for sure ... I will probably even store it in the village ...
If anything, I'll give it to my parents and buy it with a water seal ..

cases

You probably come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=213.80 and here you can go over the table of contents https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=189.0

[Tanechka, Admin]

Tanechka, AdminThanks for the great theme! I learned a lot of useful things, well, it’s natural: you live to learn.
Friends, respond, who cooks barbecue with kiwi, share your impressions, please!

who cooks kebab with kiwi

I did and I really liked
It is more delicious to make meat in the oven with kiwi, it turns out very velvety meat.

[Inna]

Inna, thanks for the answer! How much kiwi do you put in meat? I tried one kiwi for 1 kg (not meat, but young roosters) and kept it for no more than an hour, it was not very soft. Did you hold little or not enough kiwi?

We always marinate kebabs with kiwi. I don’t know about roosters, but pork cannot be kept for a long time, otherwise the meat becomes some, I don’t know how to say, pasty

[Ludmila]

Ludmila, oh, Luda, it's scary to buy pork now, I've heard a little how and what they are fed with. therefore we never buy.

Marin, and we mainly buy pork. True, in the market from the same seller. And by order, rustic, not bacon. Bacon is not tasty and surprisingly tougher. Why - I don't understand. She seems to be fattening up quickly and kind of young

Luda, delicious pork, aromatic? Then you're in luck.
They say that now pork becomes like porridge in a frying pan.
The first years we moved from the city we kept pigs, I know the taste of real meat. We bought it at the market a couple of times, nooooo, this is not what we grew up and stopped buying.

Marina, the pork is delicious, but still not as aromatic as it used to be. I also remember from my childhood. Parents kept pigs, and chickens, although they lived in the city, all had sheds. But at least she is without some piggy flavor. I am very sensitive to smells and tastes of any stranger

If you don't have a summer residence ...
Today I came from Ozone to me such a device Vitesse VS-443 electric barbecue

🔗

They carried out a test, fried pork ribs and vegetables, well, very tasty, and the smell is the same barbecue, although they fried in the kitchen, under the hood. The meat is fried pretty quickly, although it was marinated for only an hour, it was ready in 15 minutes, the vegetables were cooked two bookmarks during this time, a wonderful dinner for two

Now I will buy skewers and a grill for fish, and try various marinades for barbecue