How to use an outdoor grill. Barbecue technique. Professional charcoal grill

Many people in our time often began to cook a variety of meat dishes on an open fire, where they cook 2 times faster, while fat in meat is lost by 15% less than on a conventional stove. At the same time, many nutrients and useful substances are preserved.

At the same time, many people have a question, how to use a barbecue, barbecue, grill ?.

And what subtleties do you need to know?

Methods for cooking meat on fire

A little about special equipment for cooking meat on fire.

A grill is a brazier for cooking pieces of meat on a grill or skewer. Meat is cooked on hot coals.

A device called a brazier was previously used in the Caucasus and Persia, now almost everyone knows about it. This is a metal rectangular equipment with coals, on which meat is cooked. The brazier is equipped with skewers, skewers.

Before you start using any design for cooking meat, of course, be sure to read the attached instructions for use. In some barbecues, only ready-made coal is used.

Barbecue - a brazier for cooking a large whole piece of meat on a spit. Including barbecue denotes special official events, a picnic.

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Modern BBQ

Barbecues can be stationary, installed thoroughly, as well as portable for garden plots, picnics. These devices can be stone or metal, run on ready-made coal or wood. Firewood with a length of no more than 30 cm and a thickness of no more than 10 cm is used only in universal models; coals after these firewood are leveled along the bottom of the firebox.

There are many barbecue models on the modern market that differ in design and versatility.

These multifunctional models can act as a grill, where dishes are cooked on an open fire, the heat in this case comes only from below.

In some models, food is cooked with a side fire. With this preparation, the products are located in the middle, the coals are moved apart at the edges, in this case it is better to use a lid.

One of the functions of such braziers may be the treatment of hot smoke. Smoking takes place with coals that are on soaked sawdust.

Any barbecue model is equipped with grates: the upper one is for food, the lower one is for fuel - coals. The upper grill can be detachable to clamp meat products.

Some models have an ash pan for burnt ash.

This device has openings with dampers for air regulation.

The barbecue kit may have lids that, if necessary, close or, conversely, open this device. With the lid closed, there is a uniform thermal effect, and since there is no open fire, the dishes prepared here do not burn.

In the absence of a lid, heat is regulated by changing the level of the grate above the burning coals.

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Frying accessories

The barbecue set includes spatulas, forks, tongs with long wooden handles.

With a two-pronged fork, the raw meat product is placed on the grate. The kit may include a poker, a scoop, a whisk.

When cooking meat, it is better to use tongs, then the finished pieces of meat will be tastier, richer, since the juice will remain in them.

The set also includes a brush for cleaning the grate after burnt fat.

When kindling coals in this brazier, a special coal briquette is used, which lies in the coal itself, and then is set on fire. After the briquette ignites, the coals themselves ignite.

When cooking meat dishes, you can use various grills, pallets. In a barbecue, you can use skewers, they can be ordinary and U-shaped, on which pieces of meat do not scroll during turning.

When preparing a variety of meat dishes, cutting boards, a sharp large knife, and paper towels will not be superfluous at all.

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Stationary and mobile structures

Some modern restaurants and bars have begun to install complexes - ovens. These complexes may include a barbecue with a barbecue, a cauldron stove, an oven, a grill, a smokehouse, a Russian oven, and other devices for cooking not only meat, but also other dishes.

Universal stoves are also installed in the garden gazebo. In this case, it is recommended to make a single foundation so that there is no movement relative to each other.

A portable barbecue cauldron is not a little popular among lovers of outdoor recreation. This design is easy to move due to the presence of wheels.

If we trust everyday cooking even to the most irresponsible family members (and indeed anyone who agrees), then we trust only undeniable authorities to cook meat on the grill. As a rule, this is done by men. But experience comes with age, and you want a grilled steak right now. What to do? Learn the simple science of cooking meat on fire.

Meat selection

• Poultry has the softest and most dietary meat, so people with a limited diet should choose chicken or turkey.
• Seafood and fish are also dietary and sparing options, especially if there are vegetarians at the table (many of them refuse only meat, but they willingly exterminate seafood). But there is also on fire for vegans.
• A classic and win-win option is lamb, beef and pork. About that, I already wrote.

Marinade

Poultry and fish can not even be marinated, as they are already soft. But you can give the same chicken additional flavors with the help.

There are many marinade options, you can invent them yourself each time. It is important to know the basic technology: any mixture is based on an acidic ingredient - wine, lemon juice, onion, kefir, etc.

• Example.
• Example.
• Example.

If you do not have the time or desire to prepare the marinade, use the simplest processing method:

How to light coals correctly?

The ignition fluid must be chosen carefully: it should not contain gasoline or alcohol. Coal must be from hardwood: alder, cherry, apple, birch. "Coniferous" coals should not be taken: they give the dish bitterness.

If you prefer to kindle the charcoal yourself, put paper or cardboard under it and light it. With ignition, it’s faster, of course, but there’s no trial.

How to determine if the coals are ready? A thin layer of white-gray ash should form on them. After that, the fire should be extinguished, and for now, put the coal on the workplace.

Grilling Meat

We spread the pieces on a baking sheet and fry each side for 5 minutes, then turn over and after 5 minutes repeat the procedure again. If a fire breaks out in the grill, close the lid and the opening in it: without oxygen, it will quickly go out.

High-quality roasting of a medium beef steak takes 20-25 minutes. Pork may take longer to cook if the pieces are greasy. The temperature regime is:

The readiness of the meat is determined as follows: we pierce a thick piece, and if transparent juice flows out of it, and not blood, then everything is ready.

While it comes (this can be understood by the smell), you can throw coarsely chopped vegetables into the grill for a side dish. They need to be greased with olive oil and salted. You should not grind, otherwise they will burn.

For additional flavor, you can use a sprig of thyme or basil: it must be thrown directly on the coals during cooking, and the dish will acquire the aroma of freshly smoked.

Here is my translation of part of the instruction:

Fire up the grill
1. Make sure the lid and vents are open
2. Remove the cooking grid. Pile enough charcoal in the center of the charcoal grid and shape into a pyramid.
3. If you are using regular charcoal and intend to use lighter fluid, use the lighter fluid according to package directions. 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 charcoal to the ignition according to the manufacturer's ignition instructions.
5. If you are using natural charcoal ignition, do not use alternative ignition methods.
6. Let the charcoal burn for approximately 15-20 minutes, or until all of the charcoal is lightly covered in gray ash.

Cooking methods
1. Direct Grill: When the coals are covered with ash, use a long-handled cookware and protective gloves to distribute the charcoal grid. Place the cooking grid back on the grill and arrange the food on the grid. Products can be cooked with the lid open or closed.
2. Indirect Grill: When the coals are covered in ash, use a long-handled utensil and protective gloves to arrange the coals in a doughnut shape. Leave an open space in the center. Place a small drip tray (not included) in the center of the charcoal to collect dripping liquid.
3. Smoking: Soak any fragrant wood chips in water overnight so they don't burn when placed on the charcoal. After spreading the charcoal according to the direct method above, place the wood chips on top of the charcoal. Cook with the lid closed and, if adjustable, with the cooking grid raised as high as possible.

Helpful Hints
1. Store charcoal in a dry place. If stored 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 that can suck the ash onto the food.
3. When cleaning the grill, do not use abrasive cleaners. This may damage part of the grill. Clean the grid and pan with a mild detergent. Rinse thoroughly with water. Remove and dispose of ashes properly.

Award Winning BBQ Recipes

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

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

Grilled honey steak
Ingredients: 2 ¼ kilo beef tenderloin steak, 2 tablespoons crushed red pepper, 1 teaspoon black pepper, 2 crushed garlic cloves, 1 large onion, 1 cup honey
Preparation: Mix all the ingredients and marinate the steak for 7-8 hours. Remove meat from marinade and grill over very high heat until desired doneness. Heat the remaining marinade to scald 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.
Preparation: Mix together lemon juice, margarine, butter, parsley, hot sauce, ginger and salt. Mix well. Pierce the skin of the fish in several places. Roll the fish in the coating mixture inside and out. close. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade. Place the fish on the grill; brush the fish with marinade on the grill. Cook over high heat for 5 minutes. Turn over and brush with marinade. Cook 5 more minutes. The fish is ready when it easily breaks into layers 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. Close and refrigerate for 2 hours. Grill vegetables over medium heat until tender, brushing them with marinade as they cook. The cooking time will vary depending on which vegetables are selected.

Cooking on a charcoal grill - what could be cooler? Today we are getting acquainted with the Weber Master-Touch charcoal grill from American Grills. The brazier is an outdated design on which meat dries and vegetables burn, and the future belongs to charcoal grills with a lid. It is in the lid that the whole secret of cooking delicious meat on the grill is in.

Let's figure out together how a charcoal grill works and cook the best marbled beef steaks in the world.

2. So, we have a Master-touch model with a diameter of 57 cm with a set of accessories. Friends and acquaintances are invited to visit, including such well-known bloggers as frantsouzov And skitales for my peer review of not only the grill, but the house I built. The grill is sold unassembled, I already assembled it the day before in about 30 minutes. Serge carefully studies the instructions and gives advice on ignition.

3. It is most convenient to use a starter to ignite coals. We set fire to dry fuel (in principle, it can be replaced with several sheets of crumpled newspaper).

4. And we install it in the base of the starter, into which coals were previously poured. It is more correct to use a starter for ignition, because. it allows you to heat the coals faster than if you light them directly on the grill grate. As soon as the smoke stops, the coals are ready.

5. While the coals are kindled in the starter, let's take care of the meat. This is our first experience of cooking steaks, so for now we follow the recommendations that were given to me in advance. One of them is that the meat must be taken out of the refrigerator an hour before cooking, so that it warms up to room temperature. As meat, I bought Primebeef marbled beef from the Voronezh region and Lipetsk marbled meat. I liked the first one more, and this despite the fact that it is a little cheaper.

6. Pour the heated coals onto the lower grill grate.

7. And close the lid. Ventilation holes on the top can regulate the amount of air and therefore control the temperature under the lid. The first time you start the grill, it is recommended to warm it up for 30 minutes.

8. Exciting moment - our first steaks. As they explained to me, the correct marbled meat is "ready" already when it is on the shelf in the store, and it is difficult to spoil it during cooking. But their bad meat will not make a good steak. The thing about steaks is that nothing but meat is needed to cook them. A few minutes before putting the pieces on the grill, you can salt and add a little pepper (yeah, I went too far with pepper with the first steaks) - that's all, you don't need to do anything else. You can also lightly coat with olive oil so that the meat does not burn on the grill, but I think this is not necessary.

9. Cooking a steak is very easy. First, fry the pieces of meat on each side for about 30 seconds with the lid open (maximum air flow - maximum heat), then cook on each side for about 5 minutes with the lid closed. Cooking time depends on the thickness of the piece and the desired degree of roasting. Yummy!

10. After a couple of minutes, all the cooked meat was gone. Let's make a second batch. This is the so-called Rump Steak, I have not yet figured out the parts of beef meat very well, but at a price of 700 rubles per kilogram, I really liked this meat.

11. Meanwhile, the guests are studying the built house with interest. Soon there will be a green lawn on the roof, and next to the usual stairs I will make an elevator.

12. In addition to grilled meat, you can cook anything. Throw in sliced ​​zucchini and potatoes.

13. Again, all the meat was eaten, the next call.

14. Incredible yummy. The main feature of grilling is that it requires minimal attention from a person - you throw in a raw piece of meat, after a few minutes you take out the cooked one.

15. Another of the most important advantages of the grill over the classic barbecue is the waste-free use of coal and the ash cleaning mechanism. In the lower bowl there are three rotating blades, which are firstly used to regulate the air flow, and secondly, they allow the container to be cleaned of ash into a special bowl. Once you've cooked your food, you simply close the top and bottom vents and the fire stops. And you don't need to fill anything with water. Next time you can reuse unburnt coals.

16. We took a short break, went to the river.

17. And proceed to the next step - cooking barbecue on skewers using a special holder. Any unburned coals can be put back into the starter and re-ignited.

18. There is a temperature sensor on the lid that allows you to control the temperature. Fired up the grill to 270 degrees! This is when using special branded coals, they say that such a high temperature cannot be achieved on simpler and cheaper coals.

19. Bloggers on the roof :)

20. With barbecue, everything is as simple as with steaks. Place the skewers and cover with a lid.

21. Fragrant smoke went. Turn the skewers periodically.

22. Done! The meat does not burn, does not dry out, and the lid also protects from the wind. An indicator of deliciously cooked meat is when it is tasty on its own without any ketchups and mayonnaises.

In total, the grill is a vital thing in a country house. It would seem that the whole secret is in a large round lid, but what a result!

In general, well, this construction site, I’ll go and cook some more steaks for myself.