In ancient times, our ancestors cooked meat exclusively on fire. And to this day, this method of preparation is considered the most dietary and useful. Grilled meat is fried without oil, while it retains absolutely all vitamins, acquiring a wonderful smell of bonfire, it always turns out to be tender and juicy, all the excess fat goes away, a delicious crisp crust appears.
Cooking secrets
It is probably difficult to find a person who does not like cooked meat on the grill. These are kebabs, and kebab, and pork baked ribs. Despite the excellent taste of these dishes, they are very easy to spoil during cooking. How to cook meat on the grill so that it turns out healthy, tasty and aromatic? There are secrets here. Knowing some of the subtleties will allow you to cook the most delicious meat dishes.
I must say that you can cook absolutely any meat on the grill: pork, beef, lamb, game, liver, tongue. The taste and softness of the product depend on the quality of the product. Spices, marinades, greens are able to add a delicate spicy aroma to the dish.
Absolutely any part of pork is suitable for grilling. When buying beef, you should take the tenderloin, rump, liver, lower thigh. Flank and neck fit from veal, and it is better to take collar, back, ribs from lamb. Poultry is also great for grilling. It can be cooked on skewers, charcoal, grill or skewer.
Grilled greasy meat is best. During cooking, the layers of fat and fat begin to melt, soaking meat pieces. That is why the dish is juicy. Dry meats are best prepared by wrapping in foil or greasing. This will give tenderness in the finished form. Cooking grilled meat in foil will give you an incredible surprise. You will get a dish that resembles meat from a Russian oven to taste and aroma.
For grilling, it is better to use a fresh product, frozen meat will be dry.
In order to properly cook the meat on the grill, it needs to be cut into pieces, making incisions in the fat, this will contribute to a more uniform frying. But the veal, beef, liver must be beaten off before cooking. In such a simple way it will be possible to saturate the tissues with oxygen, this will give the finished meat tenderness and softness.
Grilled meat marinade
Speaking about how to grill meat , you should definitely mention that it must first be pickled in a special solution. The marinade will give an indescribable taste to even the most mediocre piece. It can have a completely different composition. The basis for the marinade is beer, cognac, dry wine, orange or pomegranate juice, olive oil, vinegar, soy sauce, mustard. Add piquancy to Tabasco sauce, kefir, pieces of kiwi, lemon juice, mayonnaise, ketchup, sour cream. Aromatic herbs, spices, onions and garlic are also added to the marinade. The finest aromas of mint, thyme, bay leaf, pepper, rosemary, basil, curry and sage perfectly set off the taste of the meat itself, cooked on the grill.
Beef, veal and low-fat poultry can be pickled all night, and several hours will be enough for chicken, duck, pork, goose and lamb. There is still a little secret - do not put a lot of salt in the marinade. Do not use an aluminum pan, as it spoils the taste of meat.
Grilled meat
Cooking recipes are very different. It all depends on which meat you prefer and which marinade you will use. Once all the products are prepared, the most crucial moment comes - you need to properly fry the meat so that it turns out to be tasty and juicy. The lattice must first be greased with vegetable oil, and then put pieces on it and fry until a crisp is obtained. Then the grate is turned over so that the second side is fried. During cooking, do not touch the meat, so as not to violate its integrity. It is better to salt it after the appearance of a golden crust, so that it is not hard.
Grilled meat, decorated with a lattice pattern, looks very impressive. To give it tenderness, you can put butter in pieces. The finished dish is served with fresh vegetables, herbs, cheese, mushrooms and herbs. The taste of meat can be enhanced with special barbecue sauces.
Grilled meat in a pan
It is not always possible to cook in nature. If you want to make meat on the grill, but you do not have such an opportunity, a grill pan will come to your aid - a wonderful modern invention.
For cooking, it is better to take non- lean meat. The pan must be thoroughly heated. This is a very important point. If it is not hot enough, then liquid will leak from the pieces during the frying process, which will make the meat dry. Pork should be fried in a grill pan on each side for an average of 4 minutes. However, it is better to focus not on time, but on the appearance of meat. Finished pieces should have a crispy crust.
Grilled pork in the oven
When it's cold outside, you can grill meat in the oven. For this, of course, you need your stove to have a grill function.
You can, for example, cook pork on the rib. To do this, you need to put the oven on the grill mode (about 240 degrees), it will heat up while you cook the meat. You can take clean pulp (neck), or you can take meat on the rib. Each piece should be salted and grated with spices on all sides. Choose spices to taste, you can use pepper, coriander, paprika, rosemary, thyme, cilantro.
Next, the meat is laid out on a wire rack. A baking sheet is placed under the bottom, since juice and fat will leak and drip. The grill must be installed at the highest level. It is necessary to monitor the cooking and not to miss the moment when the meat should be turned over. The pieces should be browned on each side. Cooking time depends on the parameters of the stove and the meat itself. Pieces can be turned several times so that they are well fried.
Grilled steak
To prepare a delicious grilled steak you need to remember some tricks:
- The meat should be icy.
- Meat is processed with pepper and salt immediately before cooking, otherwise it may lose juice.
- Turn the steak better with special tongs.
- Masters turn over the pieces only once so as not to disturb the beautiful pattern.
- When the meat is ready, it must be left to lie on a plate for a couple of minutes, then it will be more juicy.
- The readiness of the steak can be different, it’s up to your taste. If you like meat with blood, then it is not necessary to fry it for very long. You can check the readiness by cutting one piece to see the color. Unfried meat has a blood red hue. With medium processing - pink. Well-fried meat has a gray tint.
Grilled pork in cranberry marinade
For cooking, you will need meat, cranberries (frozen or fresh), pepper and salt.
Pork cut into pieces. Cranberry berries are thawed and chopped with a blender, pepper and salt are added. This mixture is poured into meat and, after mixing well, left to marinate for two hours. Prepared meat is grilled.
Grilled pork ribs in spicy sweet sauce
Ingredients:
- Pork ribs - 3 kg.
- The salt is large.
- Garlic finely chopped.
- Brown sugar.
- Fresh thyme.
- Chilli.
- Apple cider - three glasses.
- Dijon mustard - 2 tbsp. l
- Ketchup - 3 tsp.
- Worcestershire sauce - 3 tsp.
The ribs do not need to be divided, only cuts should be made between them. In a bowl, mix brown sugar, a spoonful of salt, thyme, garlic, chili pepper. With this mixture, you should rub the ribs, put them on the grill and send in the refrigerator for the whole night.
Mix Worcestershire sauce, ketchup, cider in a bowl and boil for half an hour. Fry the marinated ribs until they become soft, then, pouring the sauce on, cook for another half hour, periodically turning them over.
Instead of an afterword
There is probably nothing tastier than grilled meat. Among the many recipes, you can choose something to your taste. Moreover, changing spices and marinades, each time you will receive a completely new fragrant dish. Use our tips - and you will certainly master the art of cooking meat on the grill.