How to marinate pork for barbecue in a cafe. The best barbecue marinade recipes

The main dish of summer is shish kebab. Just meat grilled over charcoal. But like any folk dish, barbecue has many recipes. How to marinate it correctly (and whether it should be done at all), whether to use the classic Soviet marinade - vinegar, and whether it will kill the meat, how to determine that the meat is ready, not to overdry it and remove it from the grill on time ... Questions and subtleties of cooking - weight. We turned to chefs who know everything about cooking meat over an open fire. They shared with AiF-Kitchen the secrets of marinating and frying kebabs, as well as win-win recipes for marinades.

Marinate?

Beef or European lamb - no need to marinate. But if we are talking about pork, lamb, sometimes veal - yes, it is better to marinate

The meat needs to be marinated, but in no case should it be soaked for a long time. For steaks, marbled meat is not marinated at all.

Favorite marinades

Igor Bednyakov, chef of the Bochka restaurant:

Olive oil and wines - red and white - soften meat well.

• Onion + olive oil + salt + pepper + tomatoes + greens (any greens to taste: cilantro, parsley, celery). It turns out sweet-spicy and spicy-fresh taste.
• Dry marinades are a mixture of herbs and spices that are rubbed on meat. In this case, no "liquid" ingredients are even needed, because the meat releases natural juice.
• Dark beer + concentrated dried fruit compote (it is important to choose high-quality dried fruits, they must be dried in the oven) - strain and evaporate. You can add cumin. This is a marinade for both barbecue and steaks.
• For game, fruit marinades are used in different variations - gooseberries with orange are scrolled in a blender, you can add lingonberries or cranberries, or take strawberries and a little raspberry. Also add salt and pepper to taste. From herbs thyme, rosemary, mint are well combined. You can also add lime zest if you like.

Sergey Eroshenko, Chef of the restaurant "Honest Kitchen":

The best marinade is one that does not clog the taste of meat: onions, peppers, sumac, thyme.

Mark Statsenko, chef at Funny Cabany, Chicken Run, Spices:

• It is better to marinate lamb with garlic, cilantro, rosemary, sage or other fragrant fresh herbs, coarse salt, pepper, with the addition of a small amount of vegetable or olive oil.
• For beef, it is interesting to add a little smoked paprika, juniper berries, red onions.
• For pork, I would suggest mustard, or pickle it with onions and apples, with cinnamon.

Marinade in 30 minutes

You can mix kefir and lemon juice, or white wine and rosemary. 30 minutes in the fridge and you're done.

Vinegar: pros and cons

Vinegar, in addition to making meat softer, gives it an interesting taste, especially since there are a lot of vinegars: from white or red wine, from sherry, Madeira or port wine, from apples - these help change the taste of the dish, making it unusual. (Viktor Apasiev, chef of the Tarantino restaurant and Ruccola cafe)

Vinegar has long been in the past, now there are many different cuts that do not require softening. (

I would compare vinegar to salt. If you put more salt than you need, you will spoil the dish. Same story with vinegar. It needs to be diluted, I would suggest mineral sparkling water for this. And you need to enter about the same amount of vinegar as salt. You can not add a lot of vinegar, otherwise the kebab will be dry. Interestingly, lemon and tomato also create an acidic environment, but you can overdo it, the meat will not dry. (Viktor Osipenko, chef at the Koster grill-bar)

How to save bad meat

Do not buy. (Sergey Eroshenko, Chef of the Honest Kitchen restaurant)

This is the easiest way to use vinegar. Also, meat can be marinated with the addition of kiwi, papaya, lemon, all this softens the protein. If this is a large piece of meat that you want to make as juicy as possible, inject the marinade into it with a syringe. (Viktor Apasiev, chef of the Tarantino restaurant and Ruccola cafe)

You can add kiwi to the meat. But then it will become very soft after 15 minutes, and here it is important not to overmarinate. For 1 kg of product - 15 grams of kiwi pulp. (Mark Statsenko, chef at Funny Cabany, Chicken Run, Spices)

Mix sparkling water, lemon juice and add some baking soda. Then leave the meat in this mixture for 8 hours. (Sebastian Ojeda, chef at El Gaucho)

Photo: Snack bar "Voronezh"

Before frying

The meat should take room temperature before frying, you can not immediately put the meat on the fire after the refrigerator. Only in this case it will be fried evenly. (Igor Bednyakov, chef of the Bochka restaurant).

Firewood

It is best to cook meat on coals of hardwoods or fruit trees, you can also use grapevine, which gives a unique aroma and a hint of fruitiness. ( Igor Bednyakov, chef of the restaurant "Bochka»)

Determine readiness

When the meat is ready, it will puff up and become elastic. ( Sergey Eroshenko, chef of the restaurant "Honest cuisine")

To determine if the meat is ready, you need to pierce a piece of meat with the tip of a knife, wait 10 seconds, remove the knife and put the tip to your lips. If it's cold, it's done with blood, if it's warm, it's medium, if it's hot, it's well done. This is a great way, thanks to which it is very difficult to make a mistake. ( Sebastian Ojeda, Executive Chef at El Gaucho

After frying

Remove the meat from the skewer just before you start eating it. Otherwise, precious juice begins to flow from the puncture site, and from this the kebab loses its juiciness and taste. (Viktor Apasiev, chef of the Tarantino restaurant and Ruccola cafe)

After you have removed the meat from the fire - wait for it to be cut and eat. Let him rest for a few minutes. So the juice is distributed evenly over the meat and it remains juicy. (Brad Farmery, Brand Chef, Saxon+Parole)

Barbecue is an indispensable condition for any picnic, the taste of which largely depends on what kind of barbecue marinade you prepare. And spring, which we are all looking forward to, is the time for trips to nature, to the country, picnics with friends and relatives. We are all tired of the long winter and are looking forward to the first warm days and a “barbecue with cognac”.

How to cook a delicious pork kebab so that the meat is soft and juicy, I described in detail in. Be sure to familiarize yourself with how to choose the right meat for barbecue, how to cut it and how to fry it on the grill or in the oven, because the taste, softness and juiciness of the barbecue depend on compliance with these simple rules.

How to marinate pork skewers deliciously at home

Marinating is one of the main stages in the preparation of a delicious barbecue. Let me remind you how to properly marinate pork skewers so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you salt at the beginning, then the salt will dry the meat and the kebab will turn out dry.

2 rule. Do not get carried away with vinegar, its overabundance can also make the kebab dry.

3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat tender. Seasonings give the meat an aroma and an unforgettable taste. And vegetable oil "seals" the meat, preventing the juice from escaping during frying.

4 rule. Pork skewers need to be marinated for an average of 4-5 hours.

5 rule. A delicious barbecue marinade is obtained with a large amount of onions. For 1 kg of meat, it is desirable to use 0.5 kg of onion.

And for marinating barbecue at home, there are many recipes for delicious marinades so that guests are full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes in turn. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic pork kebab marinade with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated barbecue in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe, we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

• pork (neck) - 1.5 kg
• onion - 700 gr.
• vinegar (9%) - 50 ml.
• salt - 1.5 tsp
• pepper to taste
• vegetable oil - 1 tbsp. l.

1. Cut the meat into equal-sized pieces, about 5 cm each.
2. Onion cut into rings. Once again I want to note that you can’t feel sorry for the onion marinade. The onion should be about half the weight of the meat by weight.
3. In an enameled pan, lay a layer of meat in layers, sprinkle with onions on top, pour a little vinegar. Then repeat the meat-onion-vinegar and so on until the end of the meat.
4. Add vegetable oil to the marinade.
5. We cover the pan with a kebab lid and put it in the refrigerator for an hour. After another 4-5 hours, leave the kebab at room temperature.
6. It remains to salt, pepper and string the meat on skewers before cooking (if desired, you can alternate meat with onions).
7. It is better to fry such meat on the grill, following simple but necessary rules.

Pork skewers in onion marinade without vinegar. Very easy marinade recipe

This recipe is probably the easiest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

• pork (neck) - 2 kg
• onion - 0.5 kg
• vegetable oil - 1 tbsp. l.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces of about 5 cm.
2. Onions can be cut arbitrarily. Grind the onion with a blender to the state of gruel.
3. Salt the meat, pepper it. If desired, you can add a little vegetable oil for softness.
4. Put onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Pork barbecue marinade with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible things. Meanwhile, meat marinated in mayonnaise marinade turns out to be unusually tender, juicy and soft.

Ingredients:

• pork (neck) - 1.5 kg
• onion - 700 gr.
• mayonnaise - 300 gr.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces and put it in a saucepan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not fry.

2. Rub 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat with onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. We string the meat on skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Mineral barbecue. How to quickly marinate pork skewers in 1 hour

The advantage of this marinade is that thanks to the carbonated water, the meat becomes tender rather quickly. Yes, and mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

• pork (neck) - 1.5 kg
• onions - 2-3 large onions
• mineral water - 1 liter
• rosemary 1 tsp
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp
• pepper to taste

To give a little sourness to the marinade, you can add lemon. But then limit the marinating time to no more than 4 hours, as the meat from the lemon will start to taste a little bitter.

Use highly carbonated mineral water for the marinade

1. Cut the meat into equal pieces and put in a bowl, add salt, pepper and rosemary.
2. Cut the onion into rings and knead with your hands until soft. So the onion will quickly give the juice to the meat.
3. Grind the bay leaf with your hands and pour into the marinade, stir.
4. We fill everything with carbonated mineral water.
5. Cover with cling film and leave to marinate for 1-4 hours.

Seasonings and spices for the marinade, of course, you can choose at your discretion

Kefir pork skewers recipe. How to deliciously marinate pork skewers on kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to hot red pepper. It is also wonderful that for the marinade we use a lot of greens and garlic arrows.

In this marinade, meat can be marinated for several days.

We will need:

• pork (neck) - 1.5 kg
• onions - 2 large onions
• kefir - 2 cups
• salt - to taste
• sugar - 1.5 tsp
• fresh herbs - basil, green onion, dill, garlic arrows
• chili pepper - 1 pc.

You can not bother with greens and marinate the meat simply on kefir. But greens add piquancy to meat and a special flavor.

1. Traditionally, the meat is cut into fairly large pieces and put in a saucepan.
2. In this recipe, the onion is also chopped coarsely. We add it to the meat.
3. We cut the greens (as the hand takes). I do not always have garlic arrows, then I grind 2 cloves of garlic into the marinade. We also put the greens in the pan.
4. Remove the seeds from the chili pepper and chop finely. Add chili to meat.
5. Put salt, sugar and black pepper in the marinade.
6. All this beauty is filled with kefir.
7. Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for the marinade

Marinade for barbecued pork with red wine

Delicious barbecue marinade to make the meat soft and juicy. Wine is best used dry. I suggest this recipe with red wine, after all, it has a richer taste. But I think that with white wine, the kebab will turn out to be no less tasty.

We will need:

• pork (neck) - 1 kg
• onions - 6 pcs.
• red wine - 300 ml
• salt - 3 pinches
• ground black pepper - to taste
• rosemary - 1-2 sprigs
• bay leaf - 2 pcs.
• red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or earthenware is suitable for this.

1. We cut the meat into equal pieces and put it in any container. Add spices and salt.
2. We cut the onion into rings and crush it a little with our hands to let the juice go. Add the onion to the meat.
3. Separate the rosemary sprig and add it to the marinade.
4. After 15 minutes, pour the wine into the meat and add the bay leaf.
5. If you want the kebab to marinate faster, leave the marinade with meat at room temperature. And if you fry the next day, then you can put the meat in the refrigerator.

The most delicious marinade for pork barbecue in pomegranate juice

One of my favorite recipes. The meat is saturated with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the meat fibers, after which it becomes soft and juicy. Even the color of the finished barbecue from pomegranate juice is more beautiful. You can make juice by squeezing it from a fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

• pork (neck) - 2 kg
• onions - 5 pcs.
• pomegranate juice - 500 ml.
• salt - 1 tbsp. l.
• coriander, hops-suneli
• black pepper to taste

1. Traditionally, we cut the meat into equal pieces.
2. We rub 2 onions on a fine grater, and cut the rest of the onion into circles.
3. We put the meat in a saucepan, add seasonings and salt.
4. Pour the meat with pomegranate juice. Mix the meat with juice thoroughly with your hands in a saucepan.
5. We spread both grated and chopped onions in the marinade and mix the entire contents of the pan for several minutes again.
6. Cover the pot with a lid and put it in the refrigerator. For greater effect, you can even put the meat under oppression.

The most delicious barbecue in pomegranate juice will turn out if the meat is marinated for 2 days. During this time, you can take the meat out of the refrigerator several times and mix it in a saucepan.

Marinade for barbecued pork in beer

The marinade on beer is good because the meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

• pork (neck) - 1.5 kg
• onion - 2 pcs.
• beer - 0.5 l.
• salt - 1 tbsp. l.
• bay leaf - 2 pcs.
• black pepper to taste

1. Cut the pork into pieces and sprinkle with black pepper.
2. Finely chop the onion and add to the meat.
3. Lightly crush the meat and onions with your hands.
4. Grind the bay leaf with your hands and add to the marinade.
5. Pour beer into a saucepan over meat and onions.
6. Cover with a lid and marinate in the refrigerator for 8-10 hours.

If you want to marinate the kebab faster, then just marinate at room temperature, then 3-5 hours will be enough.

7. Now you can salt (not earlier than 1 hour before the end of marinating the meat).

8. We string meat on skewers and fry, you can pour beer marinade during frying.

Caucasian style pork skewers recipe

Who doesn't love Caucasian barbecue? Probably only those who have not tried it. Many specially go to restaurants of Caucasian cuisine to taste barbecue, which is invariably delicious, although it is usually cooked according to a classic recipe.

Marinade for pork barbecue with tomato juice

Another great recipe for a delicious pork kebab marinade. Tomato juice, of course, is better to use homemade, but you can completely get by with store-bought. For barbecue in this recipe, we use pork ribs.

Ingredients:

• pork ribs - 1.5 kg
• onion - 2 pcs.
• garlic - 1 clove
• tomato juice - 0.5 l.
• salt - 1 tbsp. l.
• sweet peas - 4 pcs.
• Bay leaf
• carnation
• black pepper to taste

1. We cut the ribs rather large, about 6-7 cm long and put them in a marinating dish. Add bay leaf, a couple of peas of allspice and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is again meat, and on top of spices - bay leaf, cloves, pepper. Deepen the garlic clove in the middle. Alternate layers until you run out of meat.

4. Add a little salt to the meat, although the juice is also salty. Pour the meat with tomato juice so that it is completely covered.

5. Marinate the meat for at least 5 hours.

If you do not have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that from all the proposed recipes you will find your favorite and most delicious. And the topic of barbecue is so popular that it makes sense to continue it.

In the last article, I posted a wonderful one, read it, there are all cooking tips in rhyme and briefly.

Delicious kebabs and pleasant meetings in nature.

The most favorite and most common type of barbecue in our country is pork. The secret of its popularity lies in the simplicity of pickling and ease of preparation. Even being marinated for only 20-30 minutes, the pork kebab turns out to be unusually tender and juicy. And the taste and aroma of properly cooked and well-roasted pork on coals has been familiar to most of us since childhood. Dmitry Zhalnin collected all the valuable tips on how to cook pork skewers so that memories are preserved long after the picnic.

Of course, everyone who goes on a picnic from time to time has their own favorite barbecue recipe. The variety of marinades and barbecue sauces is amazing. Here are the simplest, known to everyone combinations of lemon, pepper and onion, and the most unimaginable marinades based on exotic fruits, rare types of spices and wine. Onions and garlic, delicate fresh herbs and fragrant spices, sour freshly squeezed fruit juices, vinegars, spicy adjika and chutneys (Indian seasonings) surprising with their aroma - all these and many other ingredients will help give your pork kebab the brightest shades of taste and aroma. It all depends on your imagination!

However, despite the seeming simplicity, cooking pork kebab requires knowledge of some secrets. These little tricks will save you from the frustrating failures that are familiar to every novice cook.

1. Before you start cooking barbecue, you need to choose the right meat. The taste, softness and juiciness of the finished dish largely depends on the choice of fresh and high-quality pork. Best fit fresh chilled meat. Shashlik from it will turn out the most juicy and fragrant.

You can replace it with frozen pork, but in this case, you should approach the process of thawing meat more carefully and scrupulously. Defrost it in the lower compartment of the refrigerator. at a temperature not exceeding +5⁰. The slower and more accurately the meat is defrosted, the more fully it will retain all its nutritional and taste qualities. If you defrost the meat at room temperature or in the microwave, the kebab will turn out tough, dry and tasteless.

6. Let's try to cook the simplest pork skewers marinated in onion juice. Rinse thoroughly and cut into small pieces 2 kilograms of pork neck. Peel and cut into six large onions. Place the onion in a marinating bowl. Add 1 teaspoon of coarse salt and 2 tablespoons of herbs (cilantro, sage, basil, marjoram, and others). Thoroughly mash the onion with salt with your fingers until a sufficient amount of onion juice is formed. Transfer the pieces of meat to the onion with spices, add black and red pepper to taste and knead everything together again. Knead until the pieces of meat are as evenly coated as possible and soaked with onion juice. Cover the dish with a kebab lid and place in a cool place for 6-12 hours to marinate. String the finished kebab on skewers and fry over coals.

9. The most tender and soft is pork barbecue marinated in yogurt. Rinse thoroughly and cut into small pieces 1 kilogram of pork. Peel and chop one onion and one garlic clove in a blender. Pour 250 milliliters of natural yogurt into a marinating dish, add onion-garlic paste, 1 tablespoon chopped cilantro, 1 teaspoon sugar, 1 teaspoon ground ginger, 1 teaspoon coriander, 1 teaspoon cumin, a pinch of cardamom, salt and red pepper to taste. Mix everything thoroughly, add the meat, mix again and remember a little with your hands. Leave to marinate at room temperature for 3 hours. Grill over the coals and serve with tangy fruit chutneys, sour sauces and fresh vegetables.

Properly marinating a barbecue is a real art. After all, it practically depends on what it will be. Break the recipe a little and that's it, the kebab will be either dry or cloying. But to prepare the marinade so that it would not be possible to break away from the barbecue is not an easy task.

On the eve of the coming spring, which means the most favorable time for all sorts of sorties and spending time in summer cottages and in nature, it will not be superfluous to get some practical advice on how to properly marinate barbecue.

I will only say one thing, that there is no single recipe for marinating barbecue. Each nation has its own.

Here are some simple recipes:

1. Marinate using onions and spices.

As you know, the best and probably the only vegetable that is present in all barbecue marinades is onion. Everyone has long known about its miraculous properties to soften meat. There is never too much Luke. Usually it is put at the rate of 1 kg of onion for 1.5-2 kg of meat.

When using spices, always ask if they are comparable to meat. Will they make your barbecue tough and not tasty.

Recipe 1 for 2 kg of pork meat.

1.5 kg onion cut into rings

Spices for barbecue (Basil, bay leaf, coriander, black pepper, marjoram)

Sunflower oil (olive, corn) about 100g.

Salt to taste, preferably add just before stringing on skewers for 10 minutes.

Marinate pork skewers preferably 3-4 hours in a cool place.

Recipe 2. for 2 kg of pork meat.

Five six bunches of parsley and dill.

Onion 1.5 kg.

Ground black pepper.

Coarsely chop parsley and dill. Onion cut into rings.

First mix the meat with herbs and squeeze well. Then add the onion and squeeze it a little too.

Add salt before frying.

Marinate for about 1-1.5 hours.

2. Marinate in juices.

Sometimes for pickling I use a different combination of natural juices and preferably homemade.

Recipe 1 for 2 kg of pork.

Tomato juice 1l

Ground black pepper

Onion 1.5 kg.

Salt to taste.

Pour the meat over the tomato, add the onion and squeeze it well.

Add black pepper and leave in a cold place for 5-7 hours.

Salt before cooking.

Recipe 2. for 2 kg. pork meat.

Use lemon or orange juice.

Pour the meat with the juice of freshly squeezed fruit. Let stand like this for about 1 hour. Then add chopped onion and parsley. Add some barbecue spices.

Marinate for approximately 3-4 hours.

Recipe 3. For 2 kg of beef.

Pomegranate juice 2l

Spices for beef skewers.

Sunflower oil.

I dare to assure you that young beef skewers turn out to be just as juicy as pork if marinated properly.

We use pomegranate juice for this. The ideal option, of course, would be to buy it on the market from Asian merchants, but if this is not possible, then use the pomegranate.

Well, in extreme cases, juice (but not nectar) from a store with a content of at least 70%) of the natural component.

Pour over the meat so that the juice covers it. Add minced onion. Mix well. Add some spices for beef skewers.

An hour before cooking, add sunflower oil and mix everything well.

Marinate for at least 12 hours.

This, of course, is not the whole list of juices in which I marinated the barbecue, but the principle remains the same.

I have used both apple and grape juices and a mixture of these juices.

4. Marinate using lactic acid products.

Ideal for softening meat and giving it the necessary tenderness, kefir and cheese are suitable.

Recipe 1 for 2 kg of pork meat.

Kefir (syrovatka) 1l

Ground black pepper

Sunflower oil 100g

Half an hour before cooking, add sunflower oil or any other oil to the marinade and mix well.

Marinate 4-5 hours.

5. Marinate in beer or kvass.

Beer is ideal for marinating barbecue. Just keep in mind that not all beers are suitable for this, and in no case do I recommend using pasteurized beer.

Live beer containing hops, malt and water is best suited for this.

For pickling in kvass, I use home-made kvass from barley or sea rice.

6. Marinate in wine.

In order for the barbecue to turn out juicy and tender, not every wine can be used to make a marinade.

I only use dry wines. I often use homemade wines.

By no means do I recommend using fortified or dessert wines. As well as wines made from powders. When frying a kebab, carcinogens are released from such a surrogate and thereby turn your kebab into a chemical weapon of mass destruction.

7. Marinate in vinegar.

Who remembers Soviet times, the most common way to marinate barbecue was to pour vinegar over it.

Now this method is not particularly popular due to the large number of opponents to pickle kebabs in vinegar.

Although I sometimes pickle using only apple cider vinegar or wine vinegar. I advise you not to use alcohol vinegar.

Recipe 1 for 2kg of pork meat

70-100g apple or wine vinegar.

1.5 kg of onions.

Black pepper.

Salt to taste

Sunflower oil.

Pour the meat with vinegar and mix thoroughly with onions. Salt. Spice up. Add oil 1 hour before cooking and stir.

Of course, there are still quite a few different ways to marinate and prepare for cooking barbecue. I tried to highlight the most popular in our country.

A few secrets shared by three Moscow chefs from three restaurants will allow you to take your culinary skills to the next level. They talked about the options for soaking meat, cooking ribeye, lamb, venison and beef, and shared the secrets of the marinade and the recipe for the perfect barbecue.

Saxon + Parole Restaurant Chef

If we talk about premium cuts of meat, such as striploin, rib eye or tenderloin, then you don’t need much to cook them: fresh meat, good oil and a grill pan, preferably cast iron, are enough. I recommend taking butter, melting it, and then insisting on herbs and spices (thyme, rosemary, bay leaf, Provence herbs) for a couple of hours. Immediately after frying, you need to grease the meat with this spicy oil, then sprinkle with coarse sea salt and let it “rest”.

There is also a great way to cook large cuts of meat: use it if you cook, for example, pork loin or leg of lamb. Boil one liter of water with the addition of six grams of sea salt (it is important that the salt is sea salt), then add your favorite herbs and spices to the hot water, and cool it. Immerse the meat in the cooled water and let it brew for several hours, ideally all night. Get the meat and do whatever you want with it: bake or stew. The main advantage of such preparation is that the meat will turn out not only juicy, but also very tasty!

sous chef BeefBar Junior

“Quality meat is better to buy in a good supermarket. Take only chilled: frozen will never be tasty and juicy. Now I will briefly talk about several types of meat and give tips on how to cook them:

Lamb: loin on the bone. Best origin: New Zealand. The main rule: do not overdry. Seasoning: rosemary or special spices for meat that give an unusual taste (we make a special blend in our restaurant). Sauce: sweet and sour, you can add mint. The easiest way to divide meat is along the ribs. Fry in a skillet until golden brown. Fast and convenient.

Ribeye. Best origin: Uruguay. The main rule: do not overdry. Seasoning: salt, pepper. Perfect roast: medium, with rose juice. You can make an incision to check if it's done.
Instructions: if you are preparing dinner for a large company, take a heavy piece of meat (for example, 2.5 kg) and place it in an oven heated to 180-200 degrees Celsius. Before baking, you can stuff it (make a filling of carrots, celery stalk, garlic), coat the ribeye with grainy mustard and wrap it in foil. Cooking time: 45 minutes to an hour. At the end of baking, you can tear the foil and turn on the grill function so that a beautiful crust appears.

Venison. The main rule again becomes “do not overdry”. As a seasoning, use salt, pepper, olive oil, thyme. Instructions: Fry a fillet weighing 200 grams in a pan on both sides until golden brown, or cook it in an oven heated to 180 degrees Celsius. The baking time will depend on the doneness you want. You can fry the meat until pink juice, even if there is a little blood in it. A good sauce for venison is one that contains berries.

Beef. As for this meat, which is popular in any cuisine, I will give one simple advice: if the beef is tough, then make a kiwi marinade for it. Rub the fruit on a grater, then put it in one container with meat and leave it for two hours.

brand-chef of Chaihona No. 1 restaurants by Timur Lansky

There is nothing easier and at the same time more difficult than cooking really tasty meat or barbecue. However, there are a few marinade secrets that will allow you to always achieve a good result.

Contrary to Soviet tradition, meat should never be marinated with either vinegar or lemon. Acidic mixtures kill the very taste of meat and make it tough, literally “rubber”.

When frying, meat loses moisture and becomes dry. To prevent this from happening, before marinating, you need to “soak” the meat in unsalted carbonated mineral water until all the water is absorbed. The ideal proportion is 200 ml of mineral water per 1 kg of meat.

The secret to a good meat marinade is simplicity. We marinate veal and lamb in a mixture of cumin, coriander seeds, thyme, sea salt and five peppers in a ratio of 1/½/2/2. It is this mixture that we call Chaikhanskaya, and it is ideal for meat. If desired, onions can be added to the marinade (this does not apply only to poultry meat). If the meat is completely without fatty layers, it will not be superfluous to add a few tablespoons of unfiltered olive oil.

If you grill meat, try not to use ready-made charcoal. Let the cooking process be significantly simplified with it, but the meat does not acquire a characteristic “smoky” aroma. In our restaurants, we use Saxaul firewood - the barbecue cooked on it turns out to be especially fragrant.

Shish kebab recipe "Tamerlane" from Shamsiddin Kamalov

Ingredients

• Marble beef - 2 kg
• White onion - 300 g
• Unsalted sparkling water - 400 ml
• Sea salt - 2 tsp
• Ground mixture of 5 peppers - 2 tsp
• Thyme - 2 tsp
• Zira - 1 tsp
• Coriander grains - 1 tsp

Instruction

Cut the beef (instead of marble, the same process can be done with the usual one) into portioned pieces 5 × 5 cm, put them in a bowl and fill with sparkling water. Stir until the meat has absorbed all the water.

Take a few onions and cut them into thin half rings. Add them to the meat along with all the spices mentioned above and mix thoroughly. Leave the skewers to marinate in the refrigerator for at least 40 minutes.

Fry the meat on the grill, preheated grill or grill pan until tender (approximately 4-5 minutes on each side).

Serve the ready kebab with finely chopped cilantro and pomegranate seeds.