History of barbecue

This is exactly the case when it is impossible to accurately name the country and time of origin of the dish. In general, the tradition of eating meat fried at the stake came to us from ancient times. This is perhaps one of the oldest dishes on earth, which is no less popular today. The version that this food came to us from the Caucasus is logical, but is not considered the correct and only true opinion. The thing is that shish kebabs, but under other names, are found in cookbooks of completely different peoples.

To understand the essence of the dish, it is enough just to understand the etymology of the word "shish kebab" itself, which comes from the Turkic "shish", which means skewer, respectively, everything that was cooked in this way began to be called shish kebab. Moreover, in many countries, paying tribute to culinary traditions, such dishes were called in their own way. Since the 18th century, the so-called "spinned" meat has been known in Russia - the trend can be traced with ease. Other peoples often worked by analogy due to traditions and similarities of dialects, as happened in Turkey, where kebabs and other dishes cooked on skewers are called shish-kebab. In Armenia, similar dishes are usually called "khorovats", in Azerbaijan they cook "kebabs". But in America, meat that is twirled during cooking over time, instead of being twirled, was sometimes simply called "barbecue", which we are also well aware of today.

By the way, for the preparation of the latter, Americans are increasingly using not fire and coals, but a simple electric grill. Undoubtedly, it is much easier, but the taste of the dish is not so great. In Afghanistan, Morocco or Algeria, barbecue cooking has also become a ritual. Due to the extreme aridity and desolate climate, dry branches of fragrant plants and thorns are used as firewood. It is on them that small pieces of marinated lamb are fried. Due to the fragrance of fragrant plants in such a barbecue, there is practically no specific aftertaste of lamb meat and fat tail fat, which is an integral part of any dish with lamb ingredients. As you understand, due to religious traditions, pork kebab, no matter what recipes are used for its preparation, is simply unacceptable in these parts.

From all of the above, you probably could conclude that the science of how to cook shish kebab is known to every nation to one degree or another. But here delicious barbecue from pork, which we all love so much, not everyone can do it. Moreover, in many countries that are considered native to this dish, pork is not eaten at all. Well, what, pray tell, were we to do? Absolutely right, to figure out how to bring the pork kebab and its marinade to perfection. Obviously, the first thing that came to mind for beer lovers was to use their favorite drink for the marinade. The hope was that the meat would give off the aroma of malt and fresh bread, and I must say the idea itself is not so bad. But it should be noted that there are some subtleties in such preparation and pickling, and without observing them, the result will be so-so. So, what should you pay attention to if you have chosen a recipe for pork skewers in beer:

• First of all, remember that you should never use pasteurized beer to marinate meat. For this purpose, it is necessary to take beer "live" or, in extreme cases, at least not filtered. It retains the taste and aroma of malt and hops;
• if you want to use your own marinade, then beer can be replaced with homemade kvass on Borodino bread. So subtle notes of cumin will also get into the aroma of the barbecue - it will be just great;
• if you have chosen a pork kebab, the recipe of which involves the addition of beer, it is also important to remember that the time spent in the marinade itself should not exceed 3-4 hours. It's all about the fermentation process, which is inevitable when adding a product with yeast. Therefore, in order not to spoil the taste, we do not marinate for a long time.

Now is the time to note how to marinate pork skewers and more. Let's find out what rules there are in this science:

• First you need to cut the meat. But the way of cutting, imagine, depends on the season. If cooking in the summer, then cut large pieces- the meat will be juicier. However, if you are cooking in the cold season and in an open area where the wind "walks", it is better to use smaller pieces, because this way they will fry faster and not have time to lose their juices;
• if you want the meat to be better saturated with onion flavor, it is preferable to cut the onion into very small pieces or even grind it in a blender or in a meat grinder to a state of porridge. But if you like onion fried in rings, then you can cut it like that, but as an option, add a little chopped - everything is in your hands;
• before pouring meat with liquid marinade, it is better to first add ground herbs, spices and onions to it and let it stand for at least 30 minutes, after which you can pour kefir, beer or wine, at your discretion.

In any case, no matter what pork or other meat kebab recipes you choose, the main thing to remember is that the most tasty dish should always be prepared with love. Now, KhozOboz believes that the time has come to tell you about how to cook pork skewers in beer.

Pork barbecue ingredients

• Pork meat (shoulder) - 2 kg
• Beer not pasteurized - 0.33
• Onion - 5 pcs. small size
• Salt - to taste
• A mixture of prets and other spices - to taste

How to cook barbecue

1. Before marinating pork skewers, you should prepare the appropriate part of the carcass and cut the meat into large pieces - we cook in the summer in the air;
2. Let's take onions. In our recipe, we decided this time to simply cut the onion into rings, and we chose small onions specifically so that the rings were not too large and did not burn when frying the kebab;

   

3. Now we put the meat in a tray or pan with a lid, where it will marinate, after which we add onion and seasonings with salt to taste. Leave the meat in a dry marinade for at least 30 minutes. After that, fill the barbecue with beer and leave to marinate for another 2-3 hours;

   

4. About 30 minutes before the end of marinating, we make a fire and prepare the coals for frying the barbecue. When the coals are almost ready, we string the kebab on skewers in the order of meat, a couple of onion rings, meat, onions, etc. Please note that it is better to place larger pieces in the middle of the skewer, so the heat is always stronger;

   

5. When all the skewers are strung, put the meat on a tray and transfer to the fire. It is important to start frying all the meat at once, and not as you string it, so the kebab will cook evenly and simultaneously;

   

6. Pay attention to the fact that after the barbecue, marinade remained in the tray, which can be used to sprinkle meat during frying - this way it is guaranteed not to dry out and will be juicier. So pour the marinade into a bottle - we still need it;

   

7. Now is the time to place all the skewers on the grill;

   

8. As the kebab is roasted, turn on the fire. It is worth gaping and the meat will burn - this is not good, so be on the alert;

   

9. The kebab is fried for about 20-25 minutes. Better not to dry it out. Even if at first glance the meat seems a little damp - remove from heat. It will "reach" in a saucepan. But if you overdo it, you get meat croutons without taste and aroma. When ready, the meat should look something like in our photo: be brownish in color with baked barrels;

   

10. Ready shish kebab is better to put in a ceramic dish with a lid. If you didn’t find one, then in enameled or steel, but in no case in plastic - it spoils both the taste and smell of the product and is dangerous for health, even food.

    

In this review of ours, you have learned how else you can marinate pork skewers and not only from it, and you may also have discovered new subtleties in cooking a meat symbol of relaxation and summer. If you know interesting and original recipes barbecue and marinades for him,. Don't be afraid to share your secrets, they can make you famous. We wish you all great picnics and fruitful and delicious outdoor recreation. And HozOboz will continue to choose for you best recipes world cuisine. Remember, you can’t deny yourself a tasty treat, because this is bliss that can hardly be compared with anything. And HozOboz works to give you joy and a taste for life with pleasure through the best recipes.

According to legend, the recipe for meat in beer, which we have prepared for you today, appeared in Germany about six centuries ago. This dish was served to the knights after the tournament.

Then the pork was cooked in the oven, pre-marinated in the beer mixture.

We offer a simplified version of this ancient recipe. All you need is pork, beer, oven and spices. See for yourself that the meat cooked according to this recipe has a special taste!

Ingredients

✓ Pork 1 kg

✓ Bow 2 pcs.

✓ Chili pepper 1 pc.

✓ Light beer 0.5 l

✓ Garlic 3 tooth.

✓ Greens to taste

✓ Thyme to taste

✓ Black pepper (ground) to taste

✓ Salt to taste

Recipe

Rinse the meat and cut it into large cubes. Place the meat in a large bowl and pour over the beer. Add minced garlic, thyme and salt. Leave the meat to marinate for at least an hour.

Peel the onion and cut it into rings. Grind the herbs and red pepper, removing the seeds.

Put the meat in the pan and fry it until golden brown. Then take out the meat and fry the onions, peppers and herbs for 10 minutes.

Now add the meat to the pan along with the marinade to the vegetables and herbs. The marinade should completely cover the dish, add more beer if necessary.

Cover the pan with foil and send it to the oven preheated to 200 degrees for 45 minutes.

Meat marinated in beer can turn any dinner into a festive one. So hurry up to surprise your loved ones and cook pork in this way!

Bon Appetit!

If you want to perfect your pork kebab and its marinade to perfection, then try using beer for this purpose.

The meat will give off the aroma of malt and fresh bread, and the idea of ​​\u200b\u200bcooking pork neck skewers in beer is not such a bad idea.

Marinating pork skewers in beer requires compliance with some subtleties of preparation.

For instance:

• Do not use pasteurized beer. It is necessary to take beer "live" or at least not filtered. It retains the taste and aroma of malt and hops.
• beer can be completely replaced with homemade kvass on Borodino bread. So subtle notes of cumin will also get into the aroma of the barbecue
• before pouring meat with liquid marinade, add to it spices, spices, onion and let stand for at least 30 minutes
• the time spent in the marinade should not exceed 3-4 hours. The fermentation process when adding a product with yeast is inevitable, and it can spoil the taste of meat

And now recipes for marinade with beer.

Marinade for barbecued pork in beer

Ingredients:

• pork meat (shoulder) - 2 kg
• beer - 0.33 l
• onion - 5 pcs. small size
• spices, salt - to taste

How to cook pork skewers in beer:

1. Cut the meat into pieces, and the onion into rings. We take small onions specifically to plant them between meat pieces, and they did not burn when frying.

2. Put the pork in a pot with a lid, where it will marinate, add the onion and seasonings with salt. Leave the meat in a dry marinade for at least 30 minutes.

3. Fill the barbecue with beer and leave for another 2-3 hours.

4. About 30 minutes before the end of marinating, make a fire and prepare the coals for frying the barbecue. When the coals are almost ready, thread the kebab on skewers, alternating meat and onions. Leave the marinade to drizzle over the meat as it cooks to keep it juicier.

5. Grill pork kebab marinated in beer for about 20-25 minutes. It is better to put the finished meat in a ceramic dish with a lid or in an enamel one, but not in a plastic one.

Pork skewers in dark beer

Pork for this kebab should be chosen not very fatty, neck or boneless loin is suitable.

Ingredients:

• pork (neck) - 2 kg
• 3-4 bulbs
• dark beer - 0.5 l
• vegetable oil– 20 ml
• salt, Bay leaf, black peppercorns

Cooking pork skewers in beer:

1. Clean the meat from large veins and cut into large pieces.

2. Cut the onion into large half rings, combine with pepper and broken bay leaf.

3. Add onion and vegetable oil to the meat, fill with dark beer, mix well. Leave the meat to marinate overnight.

4. Before putting on skewers, salt the meat to taste and mix well. Plant the pieces close together, removing the onion and bay leaf.

5. Fry pork skewers on beer for 15-20 minutes, turning every couple of minutes so that the meat does not burn. Marinade with dark beer is used to sprinkle the meat during cooking.

The readiness of the barbecue is checked with a sharp knife: the liquid released when cutting a piece of meat should be transparent.

Choose a beer to use as your marinade. All beer contains potentially softening enzymes, but the type of beer you choose will have a profound effect on the taste of your food.

• Very light beers such as Pilsner, pale Lagers and some light ales tend to add very little flavor to food. Very intense beers like Portier and Stout tend to add an unpleasant bitter, smoky, or burnt taste to your dish.
• Instead, aim for an "average" beer with an aromatic profile, in terms of both hops and malt. Amber ales, nutty undertones, and the provision of additional specialty liqueurs are great choices for marinating and cooking.

Create your own meat marinade. Of course, you can simply soak the meat in beer and leave it alone to tenderize it. However, to further enhance the flavor of the meat, you can choose herbs, spices, and other seasonings to add to your beer marinade. Soy sauce and ginger could be added for an Asian style marinade, for example. Fresh or dried rosemary, thyme, basil and oregano can be added to Italian style dishes.

Place the meat and pour the beer marinade into a plastic bag. Zippered plastic bags are ideal for marinating meat because they let air out and minimize the amount of marinade needed to come into contact with the meat.

• Start seasoning the meat with salt and black pepper, then place it in a plastic bag. Pour the beer marinade gently into the bag and onto the meat.
• Squeeze the plastic bag, releasing as much air as possible before sealing it. Wave the bag a little so that the beer marinade covers the meat over its entire surface.