Today we’ll talk about the simplest recipe for meat on the coals. Just meat, without special frills and elaborate marinades. As they say, the pure taste of the product. Well, almost clean)))
We buy meat in the local market, not far from our cottage. Here, at least, you can be sure that it is not pumped up by different saline))).
We take a neck, cut into a slice with a thickness of 1.5-2 cm, salt. It is desirable to take a large one:
A little seasoning:
And just a little sprinkle with lemon for aroma. It is, a little bit, literally a couple of drops on a piece, otherwise the acid will completely kill both taste and color (the meat will become whitish and completely non-appetizing):
Next, we put the pieces in some vessel, having previously lost on them salt, spices and lemon, cover with a lid and remove it away from cats, dogs and other pets.
It is not necessary to torment the meat for a long time. Four-three hours, more than enough.
This is how it looks in three hours:
Pay attention to the color and texture — they have practically not changed, although the meat has absorbed all our ingredients and the aroma from the pan, believe me, Divine
When the coals are ready, put our everything on the lattice:
We blow off the ashes of the ashes and put it to fry:
The main thing here is to listen. It is according to the nature of the screed that you can determine the time to turn the grill or not yet.
Of course, it is impossible to describe the process mathematically, but it can help a little (the main thing, sound):
https://www.youtube.com/watch?v=l3weacaivhs
The second factor is the smell. He, as it were, should not go into the bitterness, or something. That is, the meat should not burn, but blush:
Households are pulled on the smell:
The process goes:
Juicy:
In principle, you are ready:
Whoever loves dishes, you can hold for a couple of minutes, and we, with your permission, pour dry red and sit down at the table.
Bon appetit!
