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)

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

Category: Meat dishes
Barbecue branded from the loin on the bone (open fire, oven, airfryer)

Ingredients

Pork loin with bone 6 servings
Marinade 1.5 liters
Sausage p / c or salami p / c 150 g
Cheese 150 g
Mayonnaise 2 tbsp. l.
Dried or fresh mushrooms 2 pcs
Frozen greens (or fresh) 2 tsp

Cooking method

  • Barbecue branded from the loin on the bone (open fire, oven, airfryer) Portioned Barbecue branded from the loin on the bone (open fire, oven, airfryer) pieces of loin Barbecue branded from the loin on the bone (open fire, oven, airfryer)I marinated here in this marinadeBarbecue branded from the loin on the bone (open fire, oven, airfryer) and they lay with me for exactly 5 days at temperatures from -2 to +2 on the balcony. On the day of cooking, remove the meat, clean it from the tea leaves, put it on the wire rack to glass. If the marinade does not suit you, then marinate the meat in any way you are used to. I love honey + soy sauce + salt + spices + balsamic + vegetable oil. Prepare the filling. Grate the sausage and cheese on a coarse grater. Crumble the soaked dried mushrooms (or fresh) not coarsely. Mix everything with herbs and season with mayonnaiseBarbecue branded from the loin on the bone (open fire, oven, airfryer)... In a portion of meat, make cuts with a sharp knife with a pocketBarbecue branded from the loin on the bone (open fire, oven, airfryer)... Put the filling in the pocket - Barbecue branded from the loin on the bone (open fire, oven, airfryer) about 2-3 teaspoons. Barbecue branded from the loin on the bone (open fire, oven, airfryer)Fasten with a toothpick Barbecue branded from the loin on the bone (open fire, oven, airfryer)... Sprinkle the finished pieces with vegetable oil. I have a great olive with basil. Next, cook the meat in any way available to you. An open fire on a wire rack is ideal. Conveyor grill - great! The grill is wonderful! I don't have such an opportunity now. Therefore, I first fry over high heat in a pan Barbecue branded from the loin on the bone (open fire, oven, airfryer), and then bake a little. TASTY! I cannot explain the chemical processes, but the meat is pickled by this recipejuicy inside and baked outside! I recommend trying it!

The dish is designed for

6 servings

Note

I have been preparing meat according to this recipe for many years. The recipe came up unexpectedly and really liked it. Now it has become our family. One pleasant fact from the life of our family is associated with this recipe. Many years ago (when the eldest son was already an adult, and the middle one was not yet there) we went to the south in Tuapse as a savage. The owners were very hospitable leaders - a large young family - they took money from us purely symbolic. As a result, we saved a lot and could afford more. Therefore, in the end, we decided to thank our hoyai and cooked this meat. We were filming the private sector, so we were grilling on a grill. The owners liked the recipe so much (as well as the recipe dranikovof course), that we are friends to this day and are already visiting each other.

RepeShock

How interesting! Need to try)
Tumanchik
Quote: RepeShock

How interesting! Need to try)
Irisha, nice to see! Thank you for visiting myasko!
nakapustina
Irina, and in AG at what temperature and how long would you recommend to cook. Delicious recipe
Tumanchik
Quote: nakapustina

Irina, and in AG at what temperature and how long would you recommend to cook. Delicious recipe
at 150 for about 30 minutes, this is if marinated in the specified marinade - there the meat is immersed in boiling water, therefore, it is sealed. And then another couple of minutes at a higher temperature for beauty. But this is from memory - I haven't cooked in AG for a long time.
nakapustina
Thank you ! I will definitely try it next week.
nakapustina
Oh, I made a mistake, I'm sorry. in a hurry
Rada-dms
Irisha !!! Great idea!
They didn’t make some kebabs, but they didn’t think of stuffing and frying on an open fire! Thanks for the idea and for the summer dream !!!
Chuchundrus
tumanofaaaaIrishka, you’re a straight Stakhanovite. I admire your hard work and positive attitude. with pleasure I drag the recipe into the bins.
Tumanchik
Quote: nakapustina

Oh, I made a mistake, I'm sorry. was in a hurry
don't worry - you can edit your message
Tumanchik
nakapustina- Natasha, Rada-dms-Olechka, Chuchundrus-Natushechka, thank you girls for your attention to the recipe.
Mikhaska
Irishka! How tasty it is! Stuffed shish kebab is an unmatched idea! You know how to surprise and please with an interesting yummy!
Thank you!
BabaTani
Irinawhat kebabs! I will definitely do it. Something tells me that my husband will be indescribable delight.
I think the loin can be replaced with a lean neck.
Tumanchik
Quote: mikhaska
You know how to surprise and please with an interesting yummy!
Thank you dear for not leaving me with your attention!
Tumanchik
Quote: BabaTani
I think the loin can be replaced with a lean neck.
Thank you Tanya for your attention! I don’t know about the neck - I haven’t tried it, but I’ll be happy to know the result!
NataliARH
Irina, meat and meat and what kind of company it produces ?! Irina-tumanof My lovely!
Tumanchik
Quote: NataliARH

Irina, meat and meat and what kind of company it produces ?! Irina-tumanof My lovely!
oh Natasha sometimes it seems to me that it's just a conveyor factory
NataliARH
and do not say, at the very same))))
Tumanchik
Quote: NataliARH

and do not say, at the very same))))
oh you can finally be a factory!
louisa
tumanofaaaa, mmm ... what a meat, I will definitely cook it, thanks !!!
Tumanchik
Quote: louisa
mmm ... what meat, I will definitely cook it
Louise is not true - I will definitely cook and tell you later! How!
louisa
I promise
nakapustina
Irina, thanks for the recipe, it turned out delicious and juicy. I took the meat in the farm's store, a pork cutlet on the bone, though it was pretty thick, 3 cutlets per kilo, my husband dealt with one easily, but my mother and I didn't beat one, I had to share it with the cats. It was a rehearsal, on Saturday the children will come and there will be guests, I will repeat. Again
Tumanchik
Quote: nakapustina
thanks for the recipe, it turned out delicious and juicy
Good luck Natasha, cook with pleasure! Thank you for sharing the result!
lettohka ttt
Irisha, you know how to surprise, you cooked such a yummy !!! You are our sorceress !!! Thanks for the original recipe !!! I think you can grill in a frying pan, on gas, like on an open fire :-) :-) We call such a kebab a bone. Thank you dear!!!
Tumanchik
Quote: lettohka ttt
Thanks for the original recipe !!! I think you can cook in a grill pan, on gas, like over an open fire:
My natusechka - thank you for not missing my recipes! Me too
lettohka ttt
How can you miss such a yummy :-) :-) after you and you will not keep up, in the morning you plan one thing, in the evening you read a lot of yummy and start ... and then you want it too :-) :-) after your recipes you sweep half of the refrigerator :-): - ) :-) Thank you dear!!!
vedmacck
Ah ah ah! I missed everything!
I cook such meat "with pockets". But not pickle, and put canned pineapple with raw onions inside. Delicious!
Tumanchik
Quote: lettohka ttt
How can you miss such a yummy :-)
we are gluttons. It's chronic!

Quote: vedmacck
Delicious!
yes Tanyusha good meat is difficult to spoil!
vedmacck
Well, Irin, you underestimate the abilities of individuals!
Tumanchik
Quote: vedmacck

Well, Irin, you underestimate the abilities of individuals!
Well, current if you oversalt or burn!
vedmacck
That's a lot too!
Tumanchik
Quote: vedmacck

That's a lot too!
BabaTani
Finally, the turn came to the meat)) in the morning swims in the marinade
Irish, won't five days be too much?
Tumanchik
Quote: BabaTani

Finally, the turn came to the meat)) in the morning swims in the marinade
Irish, won't five days be too much?
Tanya is up to you. Poured boiling water? Do you keep it after cooling down in the cold? Well, not less than a day for sure!
BabaTani
Quote: tumanofaaaa
Poured boiling water? Do you keep it after cooling down in the cold?
Well, yes, I poured it with hot marinade, and now it's on the balcony)) it smells delicious, I'll put it in the refrigerator a little later.
OK)) then I'll take the golden mean: three days.
Tumanchik
Quote: BabaTani

Well, yes, I poured it with hot marinade, and now it's on the balcony)) it smells delicious, I'll put it in the refrigerator a little later.
OK)) then I'll take the golden mean: three days.
That's it!
louisa
Quote: tumanofaaaa
Well, not less than a day for sure!
a day is not enough, I cooked meat according to your recipe for my birthday, I did not think of marinating in advance, and so in a day I cooked and the meat did not have time to marinate properly, even the smell of spices is weak, and there was no smoked taste at all, next time I will do it like need
Tumanchik
Quote: louisa
I didn't think of marinating in advance, and so in a day I cooked and the meat did not have time to marinate properly,
certainly not enough. it also depends on the thickness of the piece
Vinokurova
tumanofaaaa, Irinka, take my hat !.
marinated wings in the marinade, so then everyone thought they were legs
that I am dragging into the bookmarks, of course .... but !. patience will not be enough until summer ... no airfryer ... boom to do in the oven .. .. temperature and time please tell me
Tumanchik
Quote: Vinokurova
temperature and time please tell me
Alyonushka thanks for noticing the meat. This is our favorite in the family, it's a pity we rarely cook
But I won't tell you the temperature - my oven is lying for sure, there is no thermometer, it is set automatically, but I notice that it is lying. So take a look periodically.
Vinokurova
tumanofaaaa, Irk, and Irk! to see the unkind conceived !. Well this should be written so clearly that you can't understand anything ... drag the bottle
I'm afraid to dry out .. .. it's a sin for me ... that's why I ask ..
Tumanchik
Quote: Vinokurova

tumanofaaaa, Irk, and Irk! to see the unkind conceived !. Well this should be written so clearly that you can't understand anything ... drag the bottle
I'm afraid to dry out .. .. it's a sin for me ... that's why I ask ..
Well Duc all night Manet composed congratulations. ... In my oven, the temperature is set automatically. And since there is no thermometer, I don't see the real temperature. But I notice that sometimes he lies. Therefore, I'm afraid to advise. If there is a fear of overdrying, then it is better to bake, covered with foil. And then turn on the grill for ruddy. Well, or taste in the process.
Vinokurova
Quote: tumanofaaaa
Therefore, I'm afraid to advise.
Cat, I understand ... I'll break through, not the first day I'm married
BabaTani
So, I report: yesterday I fried two pieces of loin on the bone according to the recipe (for testing) but with a digression, without filling. The result is delicious! They ate everything so quickly that there was no time and nothing to photograph.
Thank you very much for your detailed recipes!
Tumanchik
Quote: BabaTani
The result is delicious!
Tanyusha is accepted! Thank you dear for sharing the result!
BabaTani
Thank you for sharing your delicious recipes with us!
BabaTani
Quote: tumanofaaaa
olive with basil
Question: purchased oil or homemade. I didn't see it for sale, the toad chokes, expensive
Tumanchik
Quote: BabaTani

Question: purchased oil or homemade. I didn't see it for sale, the toad chokes, expensive
in the beginning it was purchased. now homemade, like the Adyghe salt.
Vinokurova
tumanofaaaa, Irinaaaa, so I thought I was your friend, and you ... because someone doesn't eat bacon there, so you called everyone, but noooooooo, that's why I will torture you with a lope, I will like it ...
I will come from afar ... I bought some meat !. I used the marinade to which you are referring ... I was interested in the one about which you casually write honey, butter, tra-ta-ta and all the cases ... are there any proportions ?. Or all by sight ?. And how long should the meat marinate in this particular marinade?
I'm waiting for an answer, I cut the meat into portions !.

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