And how they do not do it! The fantasy of the people is simply unlimited! Here you have vinegar and lemon. Wine and mayonnaise. Beer and mineral water! What do our compatriots do not create to be able to say: «And we have been marked today according to a special recipe!»
Frankly, I tried a lot of different barbecue. In the «dashing nineties» I had to work in the market in Luzhniki, and, do not believe it, it was there that I ate the most delicious barbecue in my life! There are no contradictions here-there were so many tents with food in the puddle that they willy-nilly had to compete with each other in earnest. Won, of course, delicious The strongest!
Later, I honestly tried to somehow repeat that taste, experimenting with various spices and wise over complex marinades. It's not that! Sometimes it was delicious, but it was not possible to get that natural aroma of freshly prisonous meat, which was carried over the area in front of a small sports arena in 1995.
And in the year before last, I read a post about the physics of cooking barbecue (the author himself, Stalik Khankishiev, unfortunately, removed it, but the manuscripts do not burn))). It is strongly recommended for reading! Then it was, and I decided to follow some of his advice.
Of course, you already guessed that having made the simplest barbecue from pork neck, I received the very taste that I was chasing more than ten years))).
This recipe, however, like everything that you read here, does not suffer with complexity))):
The main thing is to buy good meat and fry it correctly! In our case, it is a neck purchased in the rural market. All we need, you see in this picture:
Seriously! Nothing else is required!
- Pork neck
- salt
- onion
- Seasoning to pork
A couple of words about spices. Of course, it is best to buy them separately and make the mixture yourself, but when there is no time or experience, you can use such ready -made mixtures as in the photo. You can also make it with hop-sunels-it also turns out delicious. But I didn’t really like their specialized “barbecue”, but this is a matter of taste.
Cut the meat «for one bite.» It is important!
We cut the onions in half rings, add large salt and literally a pinch of spices. The main thing then to melt the bow so that it let the juice:
We lay the meat and onion in a pan, mix and leave for a couple of hours.
This is the appearance of our neck after this time:
We string on skewers, completely removing the onion (this is important) and fry:
I must say that it is better to use skewers with twisted handles and flat. The fact is that it is easier to fix them in the right provisions when turning over. And to twist skewers on the right angle will have to be quite often.
Do not forget that barbecue has not two, but four sides! And from all it needs to be browned. So the twisted handles help a lot in this, and the flat main surface does not allow the meat to turn:
As already mentioned, I fry by ear and scent. As soon as the meat begins to shkworm, we turn it over. And do not forget about the twigs. By the way, as a flavor, you can use a small amount of smoking chips. It is sold now, for example, in OBI. There is apple and pear. It is enough to moisten it a little and gently pour it on the coals.
We love barbecue a little unfinished, as they say, “with blood”, although, of course, this is not blood, but meat juice:
Pour a glass of red and pleasant appetite!
