How to properly use a barbecue with a lid. How to cook on a barbecue with a lid video

Here is my translation of part of the instructions:

Lighting up the grill
1. Make sure the cover and vents are open
2. Remove the cooking grid. Dump enough coal in the center of the coal grid and form into a pyramid shape.
3. If you are using regular charcoal and intend to use lighter fluid, use the fluid according to the instructions on the package. Allow the lighter fluid to soak into the charcoal for about 1 minute before lighting.
4. When using an electric fire starter, do not add lighter fluid or ignition charcoal in accordance with the manufacturer's ignition instructions.
5. If you use natural charcoal ignition, do not use alternative ignition methods.
6. Allow the charcoal to burn for about 15-20 minutes or until the entire charcoal is lightly covered in gray ash.

Cooking methods
1. Direct grill: When the coals are covered with ash, use a long-handled utensil and protective mitts to distribute the charcoal mesh. Place the cooking grid back on the grill and arrange the food on the grid. Food can be cooked with the lid open or closed.
2. Indirect grilling: When the coals are covered with ash, use a long-handled pan and oven mitts to arrange the coals in a donut shape. Leave an open space in the center. Place a small drip pan (not included) in the center of the coal to catch any dripping liquid.
3. Smoking: Soak any aromatic wood chips in water overnight to prevent them from burning when placed on charcoal. After spreading the coal according to the direct method described above, place wood chips on top of the coal. Cook with lid closed and, if adjustable, cooking grid raised to maximum.

Useful tips
1. Store charcoal in a dry place. If storing outside, pack the charcoal in a waterproof container.
2. During cooking, if the lid is not hinged, lift it to one side instead of lifting it up. Lifting the lid straight up can create a vacuum with the grill, which can suck ash onto the food.
3. When cleaning the grill, do not use abrasive cleaners. This may damage the grill part. Clean the mesh and pan with a mild detergent. Rinse thoroughly with water. Remove and dispose of ashes correctly.

Award Winning BBQ Recipes

BBQ sauce that always works
Ingredients: ¼ cup finely chopped onion, 2 tablespoons butter or margarine, ¼ cup brown sugar, 1 tablespoon Worcestershire sauce, ¼ teaspoon hot pepper sauce, 1 clove garlic, finely chopped, 1 cup ketchup, ¼ cup lemon juice, 1 teaspoon prepared mustard.
Preparation: Cook onion and garlic in margarine until tender. Add remaining ingredients and bring to a boil. Cook over low heat, uncovered, for 15-20 minutes. Refrigerate leftovers after cooking.

Chicken marinated in mother's style
Ingredients: ¼ cup Dijon mustard, 2 tablespoons fresh lemon juice, 1 ½ teaspoons Worcestershire sauce, ½ teaspoon dried tarragon, ¼ teaspoon ground black pepper, 4 boneless, skinless chicken breast halves.
Preparation: Combine ingredients, stirring well. Marinate the chicken for several hours. Grill open over medium heat for 10 to 15 minutes or until juices visibly run. The chicken is cooked until the juices are clearly running.

Honey Grilled Steak
Ingredients: 2 ¼ kg sirloin steak, 2 tablespoons crushed red pepper, 1 teaspoon black pepper, 2 crushed cloves garlic, 1 large onion, 1 cup honey
Preparation: Mix all ingredients and marinate steak for 7-8 hours. Remove meat from marinade and grill over very high heat until desired doneness. Heat the remaining marinade to sear and pour over the finished steak for serving.

Grilled trout
Ingredients: ¼ cup lemon or lime juice, 2 tablespoons ghee, 2 tablespoons vegetable oil, 2 tablespoons chopped parsley, 1 tablespoon hot sauce, ¼ teaspoon ground ginger, ½ teaspoon salt, 4 river trout about ½ kg each.
Directions: Mix together lemon juice, margarine, butter, parsley, hot sauce, ginger and salt. Mix well. Pierce the skin of the fish in several places. Dredge the fish in the coating mixture inside and out. Close. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade. Place fish on grill; coat the fish with marinade on the grill. Cook over high heat for 5 minutes. Turn over and spread with marinade. Cook for another 5 minutes. The fish is ready when it flakes easily with a fork.

Fried vegetables
Ingredients: ¾ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme leaves, 1 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, 1 tablespoon garlic, ½ teaspoon salt , ½ teaspoon ground black pepper, 1 kg assorted vegetables, chopped or whole, to taste.
Preparation: Mix all ingredients in a small bowl. Marinate vegetables in sauce. Cover and refrigerate for 2 hours. Grill vegetables over medium heat until tender, brushing with marinade as they cook. Cooking times will vary depending on which vegetables are selected.

Today, barbecue is an indispensable assistant in the process of preparing meat, fish, vegetables and other products outdoors. It allows you to get dishes with excellent taste and aroma. Using this device is not difficult, it is enough to know the design features and approach the matter competently. As a result, there will be no problems with cooking any dish over fire.

Brazier with a roof and a stove for a cauldron

Differences between barbecues and features of use

Choosing a barbecue maker is not an easy task. The designs differ in the degree of complexity, the material from which they are made, and other characteristics.

The barbecue has several openings on which dampers are installed. Therefore, you can independently regulate the air supply during cooking.

Barbecue has a number of significant differences from grilling. These include:

Method of holding meat. It is provided by a grate that is located above the coals. It can be used not only for cooking meat, but also vegetables, whole fish and other food products. Thus, your culinary options expand;
Adjusting the cooking temperature. This can be done by raising and lowering the grate. Many installations provide this mechanism;
The presence of a top cover. It allows you to regulate the air supply during cooking. As a result, it turns out more juicy and aromatic;
Form. If the grill is a rectangular structure, then the barbecue comes in different shapes. For example, round, oval;
Various types of structures. Barbecue can be presented in the form of a structure that is very reminiscent of a Russian oven. In addition, there can also be a barbecue grill on wheels, which is not as difficult to use as it seems at first glance. It is distinguished by its versatility and is installed mainly on the street or next to the gazebo;
Safety in operation. The installation allows you to light a fire in any weather conditions. During the cooking process, a minimal amount of smoke is generated, which is good news.

Barbecue is one of the best designs for preparing culinary masterpieces in the fresh air as it perfectly combines the effects of smoke and fire of a charcoal grill on the product. This way, you will not have any difficulty in knowing how to use the barbecue;

Homemade barbecue with a lid: how to use?

You can not only buy a barbecue ready-made, but also make it yourself. Recently, many craftsmen have been practicing the second option. The homemade design is in no way inferior to that offered by well-known manufacturers. It is convenient and easy to use, and fully satisfies the requirements of its owner.

How to use a barbecue with a lid that you made yourself? Read on.

How to cook using a barbecue?

The presence of a lid allows you to prepare not only a tasty, but also a juicy dish.

Cooking on a barbecue with a lid can be done using several methods: direct, indirect and circular.

Understanding the differences between cooking methods, you will not have any problems with how to cook on a barbecue with a lid.

In order for the barbecue to last a long time, it is necessary to clean it after each preparation of food:

clean the firebox from ash and remaining coals;
wipe grates from grease;
clean the top cover of the barbecue.

Ignition features

The first thing the cooking process begins with is ignition. There are several ways to properly light a barbecue. It all depends on what you have on hand:

After we've done all the preparatory activities, it's time to figure out how to cook on the barbecue.

Barbecue in the form of a fireplace

This design is stationary. They are built mainly from stone (including brick). The building turns out to be quite cumbersome, but has an excellent design. a variation of this design is. You can cook not only meat, fish and vegetables in it, but also first and second courses. How to use a stationary barbecue? Let's figure it out.

Features of ignition with wood

Using wood as fuel, take note of our tips on how to light a barbecue:

All wood must be burned in a designated firewood bin. Only it is designed for high temperatures, unlike other parts of the barbecue;
The best tree species to choose are birch or oak. They will create moderate heat for you and add a special flavor to the meat;

Do not use coniferous trees for firewood. When they burn, they release resins that have a bad effect on the taste of food.

How to light a fire with charcoal

The most popular fuel for barbecues is charcoal, which has previously burned for at least 20 minutes and has gray ash.

if you are preparing dishes that require high temperatures for a long time, add 5-7 new coals every 15-20 minutes;
try to immediately remove the dust that forms from the combustion of coal. It usually accumulates in the lower compartment of the barbecue and can often block the access of oxygen to the main coals. As a result, the overall temperature in the barbecue can drop by several tens of degrees;
It is best to extinguish the coals by closing the stove with the top lid. It may take from one to one and a half hours for the structure to cool completely.

How to fry correctly

There is only one piece of advice on how to properly barbecue - carefully monitor the temperature. Very often, novice cooks simply burn their meat because they walked away for a couple of minutes and did not have time to monitor the process.

If necessary, the heat must be reduced by raising the grill up. The whole cooking process boils down to the following:

prepare the food that you will cook on the barbecue;
light the coals (wood), prepare them to the desired temperature;
Place meat on center of grill. The heat is the worst there. Cover with lid;
when you fry and a small crust appears on the meat, move it to the edge of the grill where the heat is weaker;
Place vegetables on center of rack. Close the lid;
When the vegetables and meat are ready, remove them from the barbecue.

It is best to salt the meat about 40 minutes before cooking. This will draw moisture out of it and make it juicier.

Care

Caring for a barbecue in the form of a fireplace should be more thorough compared to other types. If it is not in use, it is better to completely clean it of burnt and cooled raw materials. In addition, special attention must be paid to the grille, removing all excess from it. The best way to do this is to use a brush and water.

Professional charcoal grill

We also recommend that you read our other article about and additional instructions from professionals are waiting for you!

Depending on how food interacts with the heating surface, such grills are divided into contact and non-contact.

Professional grills are well suited for use in both summer and winter.

Ignition features

The process of igniting such a grill is similar to igniting similar devices. Due to the fact that such devices can withstand higher temperatures, both firewood and charcoal can be used as fuel.

Before you start barbecuing, you need to properly prepare the meat:

try to cook medium-sized pieces. Very large ones may not be cooked through, while small ones, on the contrary, can easily dry out;
Don't overdo the marinade. For example, when marinating in lemon, a very high content of it will make the meat excessively sour;
if you don’t have time to properly marinate the meat (for example, you need to quickly get to the dacha, because it’s already Friday evening..), use coarsely chopped onion and salt. The marinade recipe, proven over generations, has not yet been canceled;

Don't have a marinade pan on hand? No problem - use a bag or a five-liter bottle.

As a rule, professional equipment has a large number of functions - you can both grill and cook on a barbecue grill.

How to care

Metal or requires regular cleaning to remove grease and food residues. To do this, use special devices (abrasive brushes, special liquids). It is advisable to do this after each use of the grill.

Gas grill

An equally common barbecue option is a gas grill. Its popularity is explained by its low cost and the ability to cook food without the help of coals or firewood.

Benefits of a gas grill

There are a number of distinctive advantages of this type of grill:

ease of storage and transportation;
simple ignition process;
fast heating speed;
more precise heat regulation;
the presence of several burners. For each, you can set your own temperature regime, which is best suited for cooking;
the ability to cook several dishes at the same time.

However, despite all the advantages, this grill has a significant drawback: it retains heat very poorly.

If you want your picnic to be a success and the meat not to burn, follow these simple tips on how to properly cook on a barbecue grill:

preheat the grill for 5-10 minutes;
During cooking, spread a soft layer of oil over the food. This can be done with a brush or simply sprayed. This will allow you to cook food with a crust and prevent it from burning;
Use a timer so you don't forget to cook.

Exploitation

The first rule when operating a grill is safety. It is very important to read the instructions for use in advance to understand what exactly your model is capable of.

You should also remember that you should light the fire only with the top lid open. This will prevent gas from accumulating and prevent the lid from being thrown off if there is a spark.

An important rule is to use only composite gas cylinders. Such cylinders are the safest and have an external valve that prevents any gas leaks.

General barbecue tips from the pros

The first thing you should pay attention to is the condition of the device. It must always be clean and in proper appearance. Before you start cooking, you should thoroughly clean your barbecue.

The second tip concerns the choice of fuel. Gas is easy to use. Such designs allow you to quickly prepare the necessary dish. But its taste leaves much to be desired, and the atmosphere is not the same. As practice shows, coal (or firewood) copes with the task perfectly. It allows you to get aromatic and tasty food.

We hope our tips were useful to you, and now you understand exactly how to use any type of barbecue. Delicious dishes to you!

If the barbecue has already been used, you can immediately start lighting the coal, but if it is new, it should be prepared.

Before use, thoroughly rinse and wipe all parts to remove process and preservation lubricants. After this, you need to put wet paper on the bottom of the grill, set it on fire and close the lid. Thanks to this, the grill will be cleaned with steam. When the paper burns out, you need to remove it and wipe the grill with a cloth.

With an old barbecue everything is much simpler. Place some coal on the bottom of the grill. It should not be higher than the middle of the walls of the grill; it is better that the coal is a few centimeters below it. If it has recently rained and it is very humid outside, you can add a little more coal.
To light the coals you will need liquid fuel, which should be sprayed onto the coal. For 400 g of coal you will need approximately 60 ml of liquid fuel. The coal must be folded into a pyramid and set on fire from below. You should remove the fuel bottle from the fire so that it does not accidentally explode. Using gasoline-based products as fuel may spoil the taste of the food. In this case, it is recommended to wait until the fuel burns completely (about 30–40 minutes) and only then cook food. You may need a piece of cardboard or newspaper that will be convenient for fanning the coals.
Before cooking food, you need to check the temperature. The most common and easiest way is to check the temperature with your hand.
To do this, you need to hold your hand over the grill and count how many seconds it takes for your palm to become hot:

The temperature can be measured more accurately with a special barbecue thermometer.
Depending on what the kebab is made from, you should choose the appropriate temperature. At the highest temperature it is recommended to cook shish kebab from beef, at medium - from pork, chicken, fish or vegetables. If the temperature is higher than necessary, it must be lowered. To do this, the coals should be separated from each other, distributing them throughout the grill. You can also close the air supply holes. If, on the contrary, it is necessary to increase the temperature, you need to stack the coals closer to each other. If the temperature is right and the fire is still burning, it should be extinguished. To do this, you need to close the air supply holes and cover the grill with a lid.
It is recommended to heat the barbecue with the following types of wood: alder, aspen, oak, maple, grapevine, cherry, dogwood.

Not recommended:

– light a barbecue using garbage;
– light the grill with wood;
– use plywood as fuel;

- do not throw firewood into the grill or make a fire in it. Only add coals. This will prevent possible deformation of the walls of the grill from strong heat;
– 1-2 hours after lighting the barbecue, all debris formed inside should be collected in the ash pan and thrown away;
– after the grill has cooled down, all metal parts should be

LSA (Bronwyn) First Option

To light coals using the first method, you will need a special coal fireplace, which is a small cylinder with holes. If your grill does not have a charcoal fireplace, you can make one yourself. To do this, you will need a 5 liter tin can, from which you need to remove the lid and bottom. You need to cut several holes in the wall below and place the can on the bottom of the grill. Place newspapers and coal in the fireplace and light it through one of the holes. After about 10–15 minutes, the coal will light up, after which you need to remove the fireplace from the grill.

LSA (Bronwyn) Second Option

To light coals using the second method, you will need liquid fuel, which should be sprayed onto the coal. For 400 g of coal you will need approximately 60 ml of liquid fuel. The coal must be folded into a pyramid and set on fire from below. You should remove the fuel bottle from the fire so that it does not accidentally explode.

Using gasoline-based products as fuel may spoil the taste of the food. In this case, it is recommended to wait until the fuel burns completely (about 30–40 minutes) and only then cook food.

LSA (Bronwyn) Third Option

This method of lighting coal is similar to the previous one, the difference is that liquid fuel does not need to be used. You may need a piece of cardboard or newspaper that will be convenient for fanning the coals.

Some time after lighting the grill, it may seem that the fire has gone out. This is not true, and if you try to fan the coals with cardboard and folded newspaper, it will flare up again. After 20–40 minutes, the coals should be covered with gray ash. The grill is ready when red coals are visible without fire. After this, you should slightly level the coals in the grill. Now you can cook shish kebab.

LSA (Bronwyn) Check the temperature before preparing food. The most common and easiest way is to check the temperature with your hand. To do this, you need to hold your hand over the grill and count how many seconds it takes for your palm to become hot:

– 1 s – the temperature is very high, more than 350 °C;

– 2 s – high temperature, approximately 280–350 °C;

– 3 s – temperature above average, about 250–280 °C;

– 4 s – average temperature, 200–250 °C;

– 5 s or more – the temperature is low, approximately 150 °C.

Depending on what the kebab is made from, you should choose the appropriate temperature. At the highest temperature it is recommended to cook shish kebab from beef, at medium - from pork, chicken, fish or vegetables.

If the temperature is higher than necessary, it must be lowered. To do this, the coals should be separated from each other, distributing them throughout the grill. You can also close the air supply holes.

If, on the contrary, it is necessary to increase the temperature, you need to stack the coals closer to each other.

If the temperature is right and the fire is still burning, it should be extinguished. To do this, you need to close the air supply holes and cover the grill with a lid.

- vine;

Such firewood burns well without producing sparks or soot.

– use birch or coniferous trees as firewood (the resinous substances they contain can give the dish an unpleasant aftertaste);

– light a barbecue using garbage;

– light the barbecue with wood that is longer than the length of the barbecue;

– light the grill with raw wood;

– use plywood or large unsplit firewood as fuel;

– fill the grill hearth to more than a quarter of its volume.

Recently, you can find ready-made charcoal on sale, which greatly simplifies the process of preparing barbecue. It is unacceptable to cook shish kebab on an open fire - the coals must burn well, but at the same time provide heat sufficient for the meat to quickly fry.

Rules for using the grill:

– 1-2 hours after lighting the barbecue, all debris formed inside should be collected in the ash pan and thrown away. This is necessary to avoid damage to the grill, which will become deformed under the influence of ash;

– after the grill has cooled down, all metal surfaces should be cleaned of soot with a damp cloth or brush. You can use any detergents that do not contain gasoprenes, allergens and carcinogens.

– dry clothes and rags near the grill, and even more so above it;

– throw burning coals from the fireplace onto the ground. First they need to be filled with water;

– heat the barbecue with wood whose diameter exceeds 150 mm;

– store volatile and flammable liquids near the grill;

– clean the metal surfaces of the grill with emery cloth;

– leave a lit grill unattended.

LSA (Bronwyn) BBQ firewood

Many people believe that it is much easier and more profitable to use specially prepared coals (bought in a store), it seems to be easier and faster, but they do not improve the taste of the shish kebab and, as you yourself understand, it is better to choose firewood, after all, make shish kebab on wood is more pleasant!

Cooking barbecue is quite a serious matter. Using your neighbor's fence, the wooden toys of your childhood, or your mother-in-law's old shed as firewood for your barbecue is a detrimental effect on your product. A kebab made on such strange wood, of course, will not be able to please you with its pleasant aroma and decent taste.
firewood for barbecue production

So, what do we know about firewood? Firewood is an ideal fuel for fireplaces, traditional stoves, boilers (using solid fuel), grills, barbecues, and barbecues.
When wood burns, the same amount of carbon dioxide is released as when wood rots. So obsolete trees can, even should, be burned. The “hottest” firewood is considered to be from birch, the least “hot” is from aspen.

Undoubtedly, firewood, on the fuel side, is gradually losing its relevance. Still, in our time of electricity and gas, many residents of our country still use stoves. Since neither gas, nor coal, and even more so electricity can replace the pleasantly audible crackling of logs. And now I would like to talk specifically about firewood for barbecue, because who doesn’t like to get out into nature or to the barbecue in their yard with friends and loved ones and engage in the exciting process of cooking barbecue?

Not all firewood is suitable for barbecue coals. Let's find out what is better to use. First of all, structurally, wood should preferably be strong and dense in order to burn longer. The quality of the coals depends on this; they will provide long-lasting heat. According to this principle, you should immediately discard rotten and rotten firewood of any type. This firewood will burn almost instantly and we will not see coals from it.

The most suitable logs for making barbecue are: birch, linden, oak and other types of fruit trees, such as plum, cherry, apple, sweet cherry, pear, peach and others. According to experts, firewood made from grapevines is ideal for barbecues. Only deciduous trees are suitable for preparing this dish. However, it is not recommended to use coniferous firewood, as it will give the meat an unpleasant taste that will be difficult to overcome even with all sorts of seasonings. It is best to make shish kebab from poultry and game meat on the firewood of fruit trees; from pork or lamb - on cherry, linden or birch wood; from by-products - linden, as well as fruit, but for veal kebab, firewood from fruit trees, birch and linden is ideal.
sale of inexpensive firewood for barbecue

You can also add that it is ideal to use a thick, dry vine to obtain good and long heat from the coals. If there is no vine, then juniper or acacia firewood is also suitable. It is strictly not recommended to use resinous tree varieties. If you can’t find garden logs, then you can use birch logs. The bark of trees (except fruit trees) should be removed, because of which, as a rule, strong smoke appears.

To all of the above, we can add that in a forest area or near a reservoir it is preferable to use birch firewood; if desired, you can choose oak and linden. At the dacha, you can add small quantities of thick branches of fruit trees to this set.

LSA (Bronwyn) 1

Sergey (Laureline) Х

Tags: How to cook on a barbecue with a lid video

- the online store of the legendary American grills Weber presents instructions: ...

22 Jun 2011 - 6 min - Uploaded by RedHotShopHow to cook on a Weber BBQ grill... How to properly cook Uzbek pilaf over a fire, watch video 002 - Duration: 13:34 ...

How to cook delicious meat on a barbecue? | Topic author: Egor

Stepan Barbecue differs from shish kebab in that the meat is coated with special sauces and fried on a grill. It is prepared according to the principle “grease and turn, grease and turn.” Another difference is in size; barbecue is a whole steak compared to one piece of kebab weighing 40 grams.

Boris oh... it's impossible to write

Maxim FLAVORABLE BEEF
Ingredients:
600 g beef fillet, 2 shallots, 2 tbsp. spoons of balsamic vinegar, 500 g of new potatoes, 250 g of washed spinach, 2 tbsp. spoons of olive oil, salt, pepper.

Place the meat in a low, non-metallic bowl and rub with the finely chopped onion and balsamic vinegar. Season with salt and pepper and leave for 20 minutes.
Cut the potatoes into small pieces and boil in a pan of boiling water for 12-15 minutes until tender. Remove from heat, add spinach, cover and leave for a few minutes to wilt.
Drain and toss in 2 tablespoons olive oil with salt and pepper. Set aside.
Meanwhile, grill the beef for 6-8 minutes on each side, depending on thickness.
Remove, cover with foil and leave for 5 minutes, then thinly slice diagonally.
Serve with potatoes and spinach, drizzled with olive oil and aromatic vinegar.

Denis Ingredients:
3/4 cup BBQ sauce
1/4 cup chopped green onions
3 tbsp. l. soy sauce
2 tbsp. l. sesame seeds, toasted
1 tsp. chopped garlic
1 tsp. fresh grated ginger root
1 kg of meat from turkey thighs Leonid, without skin, fat and bones

Preparation:
In a bowl, combine barbecue sauce, onion, soy sauce, sesame seeds, garlic and ginger. Separate 1/3 of the resulting mixture, cover and refrigerate. The remaining 2/3 of the mixture will serve as a marinade.

Prick the meat all over the surface with a fork. In a tightly sealed plastic bag, marinate the meat in the prepared marinade. Place in the refrigerator for several hours, turning the bags occasionally. You can marinate in a saucepan or in a plastic container, the main thing is to periodically stir the meat in the marinade.

Prepare the grill. Cook the thighs over medium heat for about half an hour. If you have a thermometer, insert it into the very center of the meat and it should read 180F, which is when the meat is done. During the last 10 minutes that the meat spends on the grill, brush it with the marinade you set aside in advance.

Alexander why cook it?
-eat like this)))

Peter eh, jerks you to the left, but where is the end.... and a vodka

Ivan, imagine the best, from what you love, put kiwi, aregano and whatever else you want, just make sure that the products are combined with each other, otherwise indigestion may occur. It will turn out tastier than any recipe, and also make sure that the fire is not too strong, the meat may dry out and become tough.

Georgy Assorted on the grill.
I was sitting quietly at the dacha, listening to the birds chirping, and suddenly a text message from a friend: “Prepare a snack, I’ll be there soon.” This is good, of course, but the store is already closed, and I have some leftovers in the refrigerator. I’m not used to treating guests to dried-out sausage and wilted cheese, and I don’t like snacking on it myself. We'll have to conduct an inspection. So, a small piece of pork, a piece of chicken fillet and three pieces of fish fillet of different varieties. Some vegetables, but only one potato, and that one was wilted. Tomorrow a noisy company will arrive, they will bring a bunch of products, but I need it today. First, I’ll light the grill and try to dig up some potatoes. I planted along the fence in early spring, the tops have already appeared. Yeah, it's too small! For that it’s a lot, from one bush a kilogram and a half. I'll let it cook right in the skin. While the grill is burning, I’ll start barbecuing. First, pork, cut it into small pieces, mix it with chopped onion, salt and sugar in a bowl. You can also add some pepper and splash in some of the marinade left over from the tomatoes. Now the fish. I cut the fillet into squares and also chop a couple of wilted sweet peppers. I put everything in a bowl. For the marinade, I take a third of a glass of soy sauce, squeeze lemon into it and add a tablespoon of mustard. I shake it well, pour it into the fish and mix thoroughly. There's a chicken left. I put small onions cut into circles at the bottom of the bowl, and pieces of chicken fillet on top. I pour the remaining lemon juice over it and add some salt. Now I’ll go and thin out the garden. I collect a bunch of green garlic, dill, lettuce and radishes. The radishes are small and therefore sweet. I cut the tomatoes into eight slices, the cucumber diagonally, and cut off the tip and tops of the radishes, stepping back a centimeter from the butt. I arrange the vegetables on a platter decorated with lettuce leaves and sprinkle with dill. A start! Now the coals in the grill are ready. I put pork on wooden skewers, there were only three pieces. But there are six fish. On each skewer I placed pieces of different varieties interspersed with squares of peppers. I string the chicken alternately with onion slices. I put everything on the grill and let it cook. I'll take care of the bread for now. I cut half a loaf of Borodinsky into squares and cut them into four parts. I put the pieces in a colander and put them on the grill in the smokiest place. Let them smoke a little. In the meantime, finely chop green garlic and dill, add coarse salt, unrefined oil and mix. When the bread is smoked, I spread this mixture onto the pieces with a teaspoon. It will be a great snack with vodka. So a friend arrived, Igor in one hand, a kvass in the other. This is good, otherwise I drank all the homemade kvass. “You take out the potatoes, while I’ll make a canapé with herbs.” The fish and chicken are already ready, but let the pork sit a little longer and soak in the smoke. “Well, here’s to the meeting! What will you have as a snack? A fish, and I a chicken." The piece is tender, aromatic with a circle of fried onion. “Why are you gasping? Did you go badly? Oh, the fish is delicious! “Of course I prepared this. The friend looked at the pork and remembered that he forgot to buy ketchup. It's okay, when it's cooked, I'll baste it with the remaining marinade and chopped onions. Better than any sauce. “Well, what about the second one? For the parents! »

May 7, 2013 ... Very tender meat, young poultry and fish, it is better to cook quickly, ... If you close your barbecue pot with a lid, you will get...

How to Cook on a Weber BBQ Grill - Video Dailymotion

24 Jun 2011 - 6 min - the online store of the legendary American Weber grills presents instructions: cooking...

Barbecue can elevate even the most low-quality vegetables or meat to unprecedented gastronomic heights. This rich combination of smoke and fire from a charcoal grill ensures the dedication of many barbecue masters who are constantly searching for better ways to cook a wide variety of ingredients. Great barbecue is as much a result of science as it is art. Move on to the first point, which details several interesting techniques that will make you more adept at barbecuing in no time.

Steps

Part 1

Essential tips for all barbecue masters

Keep your grill clean and in good condition. Get into the habit of lightly washing your grill before each cookout, and cleaning it thoroughly once or twice a year. Grease and oil can accumulate on the bottom of the grates and spoil and become rancid in warm weather, adding off-odors to your food. Use a spatula and wire brush to scrape food and debris from the top and bottom of the grate or bars. Clean hard grill panels with a scraper.

For more thorough cleanings, use enzyme cleaners designed specifically for grill cleaning. Enzyme products will quickly cut through soot, ash, and residue without leaving a soapy aftertaste in your food when you taste your first batch of cooked pork chops.

Get used to working with charcoal grills. Gas grills are easy to use, cheap, easy to clean—basically, there's nothing wrong with them. But if you want to play the present BBQ, make your choice present grill - charcoal. Charcoal grills have at least 4 advantages over gas grills:

Try cooking thicker cuts of meat. We're not talking about too big cuts - more like steak and pork chops - but thicker cuts will work better for you. Why? Thick cuts will give you the best barbecue experience: a crispy, seared outside and a soft, juicy inside. In particular, a thick cut of meat will have time to brown while it cooks inside. During this time, a thin steak will turn into a too hard crust on the outside and overcooked on the inside. A simple axiom: buy steaks 2.5-5 cm thick.

In general, don't overdo the spices. Salt and pepper are two seasonings that you will need to become more familiar with to become a good BBQ cook. These are two necessary spices for most cuts of meat. Everything else is unimportant. Sometimes smoky ribs are just what the doctor ordered. And if you bought good meat, too much crazy spice will just be distracting.

Use a two-stage cooking system, cooking slowly and over low heat. The secret is to develop a rich, smoky flavor by cooking over low, indirect heat for a long time, bringing the meat almost to the finish; and then finish cooking by frying the food over direct heat. To do this, you need to stack all the charcoal (or briquettes) on one side of the grill - direct heat - and leave the other side empty - indirect heat.

Invest in quality barbecue tongs—but don't worry if you have to pierce the meat to flip it. A pair of tongs makes flipping steaks easier and less aggressive. However, there is a common myth in the barbecue world that you should not pierce the meat with a fork when trying to turn it, because this will cause you to lose the accumulated liquid. In fact, when considering this well-established statement, we will understand that moisture loss is negligible. And that's because steak is made up of thousands of tiny water globules, each filled with juice, and piercing the meat with a fork will only break a tiny amount of those globules. Bottom line: Use tongs whenever possible, but don't worry if you have to turn the steak with a fork.

Always use a thermometer to check doneness. A thermometer is the surest way to check if your piece of meat is cooked. It's fast, simple and reliable. Sure, you can taste the meat with your finger or (even worse) cook it at random, but nothing can give you the same guarantee as a reliable digital thermometer. Here is a guide to check the temperature against the degree of doneness:
- 48.8° C = Raw
- 54.4° C = Half raw
- 60° C = Medium rare
- 65.5° C = Almost done
- 71.1° C = Well done
Let the meat rest after cooking for 5-10 minutes. The heat shrinks the fibers of the meat, sending the juices to the center where it's not as hot. When you cut into a steak right after grilling, all the juices just run out. However, if you let the meat rest for a while, the fibers will relax again, releasing the juices back throughout the piece. For the best, juiciest lunch, let the meat sit.

Part 2
Additional techniques to master
1. Master the art of cooking with meat transfer. Just because you removed the meat from the heat does not mean that it immediately stopped cooking. In fact, the meat continues to cook for another 15 minutes after that, raising the internal temperature by about 10 degrees. Planning to remove from the heat early enough to avoid overcooking but not too early to end up soggy takes practice and experimentation.
  - The thickness of the meat and its temperature will affect how much retained heat you'll be dealing with after you remove the food from the heat. High temperatures enhance this effect. Thick pieces retain heat better than thin pieces, so plan accordingly.
2. Try using a pan of water to regulate the temperature of the meat. A tray of water (not to be confused with a grill drip tray) can improve your barbecue technique. The water in the pan will absorb the heat and never exceed 100°C; this will help you stabilize the temperature at that magical 104°C mark, where the meat cooks without the muscles and tendons seizing - the juices stay in place and the meat doesn't become tougher.
  - Place a baking sheet with water directly on the meat or under the fire. If the pan is positioned correctly, the water blocks direct heat, preventing the meat from overcooking, and becomes a radiant source of heat itself.
  - While you can use beer, wine, apple cider, etc. to fill the pan, the best liquid to use is water. The flavor particles that evaporate from the liquid and reach the meat are so minute that you're better off not wasting precious alcohol and just drinking it instead.
3. Any sugar-based sauces should be used at the very end of frying. Sauces that contain sugar burn very easily, so using them early in the process is difficult - unless you are cooking over very low, indirect heat, or smoking. Instead of including them at the very beginning, try adding sweet sauces at the very end. Chances are you won't feel any difference and your presentation will improve instantly.
4. Learn to smoke or use a smoking device. Smoking meat is a time-honored tradition given a modern twist—pardon the pun. The smoky aroma and grilled meat go together, like potatoes and herring, like Petka and Chapaev!
  - Don't worry about soaking the wood chips before throwing them onto the coals. Wood does not absorb moisture easily, which is why we build boats from it. By throwing slightly damp wood chips onto the fire, you will cool the coals and produce faster steam, not smoke.

Barbecue... It would seem a simple design made of metal grates, but with what taste it can be used to fill the products that are familiar to us! Vegetable, meat, and fish dishes soaked in aromatic smoke will whet the appetite of any gourmet.

Particularly popular among modern picnic lovers is a design called a barbecue grill. It can make food not only unusually aromatic and tasty, but also beautiful, thanks to its crispy crust.

At the same time, the process of cooking on a charcoal grill is an art that requires special skills. In this article you will learn how to cook on a barbecue grill correctly.

Main rules

The taste of dishes cooked on a charcoal grill cannot be compared with anything else. To really make sure of this, when using the grill you should follow the following rules:

Wash the structure thoroughly after each preparation, as fat accumulated from previous preparations will negatively affect the taste of the product. If necessary, you can use special cleaning agents.
If you want to get the smoky flavor of the meat, cook slowly, over low heat and with the lid closed. When the meat is almost ready, you can fry it over an open fire.
Use tongs to turn the meat over without fear of puncturing it. Yes, contrary to popular opinion, it will not lose its juiciness at all.
The thermometer is the best indicator of readiness. Meat that has not warmed up to a temperature of 71 C should not be removed from the heat.
Do not eat meat immediately after cooking. It becomes as tasty as possible only after standing for 5 - 10 minutes.
Don't overdo it with spices. Salt and pepper, in moderation, will perfectly highlight the taste of meat, but will not overwhelm it.
To make the meat even more delicious, add vegetables during cooking. BBQ candied fruit makes a great dessert.

Few people think about the fact that when using a barbecue grill, maximum care should be taken.

Precautionary measures

In a charcoal grill, the fire usually ignites immediately after food is placed on it or while it is being turned. If this happens, you need to:

Cover the grill with a lid, opening the hole slightly for ventilation.
If the fire continues to burn, you should move the meat to an area where there is no direct fire.

Usually, after some time, the flame dies out. After this, you can continue the cooking process.

A professional will share the secrets of barbecue grilling in this video: