Useful Tips

How to cook a barbecue

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Barbacoa is a type of slowly cooked meat, chopped and mixed with liquid sauce, and is usually served in tortillas. The dish comes from Mexico, but it can be prepared and enjoyed anywhere. Although you can prepare a dish with various types of meat, beef is a popular choice, especially in modern cuisine.

Barbacoa beef in a slow cooker

Servings Per Container: 12-15

  • 1350 grams of roast beef (back or pulp of the upper part of the beef thigh) OR beef brisket
  • 1 cup (250 ml.) Beef broth
  • 2 large onions, chopped
  • 3 tbsp (45 ml.) Olive oil
  • 8 cloves of minced garlic
  • 1 tablespoon (15 ml.) Caraway seeds
  • 1 tablespoon fresh oregano
  • 4 canned chipotles in adobo sauce
  • 1/4 cup (60 ml.) Apple cider vinegar
  • 1 teaspoon (5 ml.) Salt

Oven baked barbacoa

Servings Per Container: 8-12

  • 1350 grams boneless roast beef
  • 2 Dried Guajillo Chillies
  • 1 tsp (5 ml.) Caraway seeds
  • 1/8 tsp (0.6 ml.) Whole cloves
  • 1/2 cup (125 ml.) Boiling water
  • 1 tsp (5 ml.) Dried oregano
  • 1/2 tsp (2.5 ml.) Chopped thyme
  • 3 tbsp (45 ml.) Apple cider vinegar
  • 1 tsp (5 ml.) Lime juice
  • 1/4 tsp (1.25 ml.) Chili powder
  • 1 small onion, cut into quarters
  • 3 cloves of garlic
  • 1 bay leaf

Ingredients

Servings Per Container: 12-15

  • 1350 grams of roast beef (back or pulp of the upper part of the beef thigh) OR beef brisket
  • 1 cup (250 ml.) Beef broth
  • 2 large onions, chopped
  • 3 tbsp (45 ml.) Olive oil
  • 8 cloves of minced garlic
  • 1 tablespoon (15 ml.) Caraway seeds
  • 1 tablespoon fresh oregano
  • 4 canned chipotles in adobo sauce
  • 1/4 cup (60 ml.) Apple cider vinegar
  • 1 teaspoon (5 ml.) Salt

Servings Per Container: 8-12

  • 1350 grams boneless roast beef
  • 2 Dried Guajillo Chillies
  • 1 tsp (5 ml.) Caraway seeds
  • 1/8 tsp (0.6 ml.) Whole cloves
  • 1/2 cup (125 ml.) Boiling water
  • 1 tsp (5 ml.) Dried oregano
  • 1/2 tsp (2.5 ml.) Chopped thyme
  • 3 tbsp (45 ml.) Apple cider vinegar
  • 1 tsp (5 ml.) Lime juice
  • 1/4 tsp (1.25 ml.) Chili powder
  • 1 small onion, cut into quarters
  • 3 cloves of garlic
  • 1 bay leaf

Servings Per Container: 8

  • 900 grams of beef tongue
  • 1/2 onion
  • 4 cloves of garlic
  • 1 bay leaf
  • 1 teaspoon (5 ml.) Salt
  • Water (enough to cover beef tongue)

Good advice

Grill and barbecue devices should always be in perfect order. These cooking utensils must be washed not only after cooking, but also before each cooking. In addition, a thorough purification is required several times a year using special enzyme agents. These products do an excellent job of carbon deposits, ash deposits and soot.

When choosing a grill, you should give preference to the coal option. They have certain advantages, although they require more thorough care:

  • Charcoal grills are able to convey certain aromas of charcoal, which is not achievable on electric grills.
  • They are easily smoked products.
  • They provide the most even distribution of intense heat and a more familiar cooking regime.

The presence of a thermometer is simply necessary. Naturally, you can do without it, but the thermometer will always accurately indicate the degree of readiness of the meat. The degree of readiness can be determined by the following plate:

  • 48.8 ° C - the meat product is completely raw.
  • 54.4 ° C - half-baked meat.
  • 60 ° C - a meat product of medium roast.
  • 65.5 ° C - the meat is almost ready.
  • 71.1 ° C - the meat product is completely fried.

Baking tray with water - temperature stability regulator. Surprisingly, an additional pan with water is the simplest, but extremely effective temperature controller. It will allow you to maintain the temperature in the grill about 100 ° C, which will not allow the meat to cross. A baking sheet is set either under fire or directly on the meat itself.

It is advisable to have all the additional devices. All additional accessories will greatly facilitate the cooking process.

Get a fire extinguisher. Since the temperature in the grill reaches significant values, it is quite possible a flash of fire during cooking. Therefore, the presence of a fire extinguisher at the grill will always help to avoid the most critical situations, especially since some of their models do not take up much space at all. And never leave the barbecue and grill unattended.

Light the grill and barbecue in advance. The readiness of the devices for the direct process of frying products is determined by the coals. They should become shimmering red and covered with ashen coating.

Some features of grilling or barbecue

Grill or barbecue devices have certain nuances of the cooking process, which must be correctly used.

It is highly advisable to master a two-stage cooking system. The essence of this system is that the meat is initially processed until half-cooked on low heat, and then fried on a high and direct fire. The use of low heat provides a more uniform and slow heating of the meat, and this will give it the utmost tenderness. But a strong fire will create a protective crust and preserve all internal meat juices.

Carrying meat is a great way to achieve an excellent meal. A similar effect can be obtained with the so-called "transfer of meat", that is, meat is periodically removed from the fire and returns to its place. After removing from heat, the meat still continues to cook for several minutes, and this allows it to be baked more evenly. But such a technique requires certain practical skills.

After final cooking, the meat needs to rest. Just ten minutes is enough for this. During this time, the meat fibers relax and allow the juice to evenly distribute throughout the piece. Otherwise, if you do not use this “respite”, the juice will simply flow out immediately.

And most importantly - use only high-quality meat products.

After learning the basics of handling grill and barbecue devices, you can go to practical recipes for some dishes.

Practical easy recipes

Cooking a barbecue or all kinds of dishes on the grill is quite simple, since many of them do not even require a complex marinade or even do without such processing. Naturally, in nature it is easiest to bake banal sausages, but using a whole culinary device for this act is simply pointless. And the preparation of such a simple dish is quite feasible on an ordinary fire.

But for real culinary delights, grill or barbecue devices are also suitable.

Consider some recipes.

Chicken wings

More recently, a similar portion of chicken carcass was used, as a rule, only for soups. But now it is one of the most popular parts of chicken, since chicken wings can make an amazing culinary masterpiece, which is not particularly demanding on pre-processing.

  • Chicken wings - about a kilogram.
  • Garlic - three medium cloves that need to be grated or finely chopped.
  • Soy sauce - half a glass.
  • Honey - enough three tablespoons.
  • Seasonings, salt and preferred spices are optional.

  1. The wings are washed and cut into separate phalanges. Although it is quite possible not to chop.
  2. Next - in a deep container, honey and soy sauce are combined.
  3. Then the remaining components are added to this mixture and mixed thoroughly.
  4. Wings are lowered into the cooked marinade and again everything is mixed.
  5. Now the pickled wings can be sent to a cool place for several hours, but two is enough.

At the end of the pickling process, the wings are removed from the marinade, slightly dried and laid on a wire rack. Since chicken has very tender meat, the whole process of cooking even wings does not take more than half an hour.

This simple recipe can be varied with additional components and give the wings new flavor notes. For this you can safely use - tomato paste, lemon, mustard and so on.

Pork ribs

Another popular dish is barbecue pork ribs. Their recipe is simple and easy to repeat even for novice cooks.

  • Pork ribs - about one kilogram.
  • Soy sauce - four tablespoons.
  • Tomato sauce - just a couple of tablespoons.
  • Ginger is a small piece of spine only 2 cm long.
  • Sesame oil - one tablespoon.
  • Garlic powder - just a couple of pinches.
  • Paprika - one teaspoon.
  • Seasonings, salt and preferred spices are optional.

  1. Pork ribs are chopped into acceptable pieces.
  2. Ginger root is grated.
  3. Tomato and soya sauces are mixed in a deep bowl.
  4. Then, the remaining components of the future marinade are added to the mixed sauce mixture and everything is mixed.
  5. Pork ribs are placed in the mixed marinade and they are sent to marinate for a couple of hours in the refrigerator.
  6. At the end of the pickling, the ribs are removed from the marinade, dried slightly and laid on the roasting rack.
  7. During frying, the ribs turn over only once.
  8. After complete readiness, the ribs should be allowed to "rest" for about ten minutes.

Special BBQ Sauce

This unique sauce, also called bbq sauce, is very easy to make.

  • Tomato paste - 500 grams.
  • Sugar - a couple of tablespoons. It would be better if replaced with honey.
  • Apple or wine vinegar - four tablespoons is enough.
  • Onion and garlic powder - one teaspoon each.
  • Liquid smoke - two tablespoons.
  • Salt is optional.

All the ingredients are simply mixed, and the finished sauce is poured into a glass container. It must be stored in the refrigerator without fail.

Grill and BBQ fish

Fish does not require long pre-treatment and does not need complex marinades. Semi-dry pickling with a minimum of components can be completely dispensed with. It should be noted that correctly prepared simple crucian carp will not be inferior in taste to the “rich” and expensive mackerel in taste.

It is enough to gut the fish, wash it, dry it and fill the insides with any mixture of greens and lemon.

The outer part of the fish carcass is rubbed with pepper, salt, sprinkled with lemon juice and a semi-dry marinade is completely ready. You can use spices, if there is such a desire. Marinate fish for no more than a couple of hours, which is quite enough for this product. That's the whole preparation of fish for grilling and barbecue.

Cooking fish - about 10-12 minutes.

Naturally, the menu of this picnic in nature is not limited to meat, poultry or fish. Grill and barbecue devices allow you to cook many wonderful dishes, ranging from simple baked vegetables to complex compound dishes.

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