All the intricacies of grilling food. Juicy vegetables with herbs
Pro Tips
Chef
What can you grill besides meat?
The holidays are just around the corner and are you planning a picnic menu? Take the grill with you - you won’t regret it!
The May holidays and the opening of the summer season are ahead, so we are already making grocery lists for going to the shops and cleaning the grates and skewers in order to fully enjoy the aromas of all kinds of delicacies in nature, shrouded in an aromatic smoky crust, spices and a golden crust that only happens when... when you cook over an open fire and coals on a grill.
In almost every home, in addition to barbecue skewers, there is a grill with a handle. What is it for? Of course, to fry on the fire something that does not fit on the tip of the skewer. In addition, cooking dishes on a wire rack greatly diversifies and decorates the table, and also speeds up the cooking process.
What can you cook on a barbecue grill? besides different types of meat?
Fish and seafood
Salmon, salmon, octopus, shrimp, mussels taste amazing and are very tender. But to do this, they need to be cooked not over high heat, but over coals, not allowing the flame to touch the food. The grate is lubricated vegetable oil, and seafood is pre-cleaned of small guests, films, marinated with lemon and spices.
Advice: To prevent grilled fish from burning, place it on a layer of thinly sliced lemons and periodically drizzle with a mixture of oil and spices.
Vegetables
The choice of vegetables is huge, and absolutely everything turns out very tasty on the grill, even those that we rarely cook at home (broccoli, Brussels sprouts, asparagus).
To make grilled vegetables tasty, do not try to cut them thinly, otherwise loss of juice and burning of the edges and skins cannot be avoided.
- Zucchini, eggplant, onions and tomatoes are cut into thick rings.
- Eggplants, peppers and zucchini can be baked in thick slices (the whole vegetable is cut into 3-4 pieces so that 1 slice is about a centimeter thick);
- Peppers can be baked whole or simply cut in half, without seeds, but with tails for convenience.
- Corn (not the youngest) is cut into rings, also about a centimeter thick. If the cobs are young, they can be grilled whole.
- Forks of cauliflower, Brussels sprouts, broccoli, and long stalks of asparagus are very tasty.
Remember that the grate also needs to be greased with vegetable oil, and the vegetables themselves need to be marinated for 15 minutes in a mixture of spices and vegetable oil, thoroughly oiling each piece with your hands.
Attention: Grilled vegetables are not salted to avoid unnecessary loss of juice. Salt is added only at the time of serving.
Mushrooms
Mushrooms are a favorite product for frying on grill grates. Oyster mushroom or champignons will very quickly become your favorite delicacies in the heat. Personally, when we go out into nature, mushrooms fly off the grill much faster and before the kebab :).
Before cooking, mushrooms are washed, slightly peeled (champignons), large ones are cut in half lengthwise and placed on a wire rack or strung on skewers, and small ones are placed with their caps on the wire rack and pressed as tightly as possible so that they do not fall out when turning over.
An hour before cooking, marinate the mushrooms in sour cream sauce(mayonnaise) with spices and a little salt, or simply roll thoroughly in spices and add vegetable oil, mix well with your hands and coat each mushroom.
Remember: There is no fat in mushrooms, so do not skimp on oil so that they do not turn out dry. Turn over often. Oyster mushroom cooks very quickly due to its watery structure, but a portion of champignons can be baked on the grill no less than a portion of shish kebab, or even longer.
The readiness of the mushroom will be indicated by its wrinkling and dark golden crust.
Potato
You don't have to throw it into the coals. You can cut well-washed jacket potatoes in half lengthwise and place them on a wire rack in the same way, pre-marinating them like mushrooms - in a large amount of vegetable oil and spices, but with a minimal addition of salt.
Another option for cooking potatoes on a grill: put a thick piece of lard on each cut half or wrap it with a strip of bacon. The taste is amazing! And the potatoes will turn out juicy and will not lose moisture.
Sausages and wieners
Homemade sausages, wieners, frankfurters and bacon are great on the grill. They have enough fat to make them tasty and juicy. During cooking, sprinkle with spices and pepper, but do not keep over open fire, preferably over coals.
Desserts
Yes, yes! You can make delicious banana boats on the grill. To do this, peeled bananas are cut on one side, but the skin is not removed, it is pushed back a little to create an open “boat”. The banana itself is cut slightly lengthwise and pieces of chocolate are placed. Insanely tasty and original!
So, arm yourself with everything you need, our recipes and go into nature!
Tags:To get a great meal, it's not enough to have top-notch equipment and high-quality ingredients. It is very important to choose correct method And optimal time cooking grilled dishes. The information below will help you navigate and make the right choice.
Please note that times are approximate as many other factors need to be known to accurately calculate cooking time, such as the size of the ingredients to be fried, the temperature external environment etc.
Recipes
SNACKS
FIGS WITH MOZZARELLACOOKING
Divide the mozzarella cheese into 4 parts. Cut the figs into two halves, cutting through each half to the middle, but not all the way through. Place the mozzarella pieces into the figs, and wrap the ham around the figs so that the melting cheese does not leak out; if necessary, pinch off the edges of the ham with a toothpick. Mix balsamic vinegar and olive oil and season well with pepper. Rub the outside of the fig envelopes with a little olive oil.
GRILLED ZUCCHINI ROLLS
COOKING
For the dressing: In a small container, lightly grill the garlic until softened. Peel off the skin. Add a small amount of salt to the softened garlic and mash until smooth. Add vinegar. Whisk different varieties oil and add salt and pepper to taste. Cut the zucchini lengthwise into 6 or more strips 3 mm thick, add salt. Brush zucchini strips evenly with 2 tablespoons of oil. Sprinkle the spinach with a small amount of oil and simmer in a grill pan until it reduces in volume, remove from heat. Cut the mozzarella cheese balls into two halves and dry. Grill the zucchini on direct medium heat for 2-3 minutes until golden brown. Then place the zucchini strips on a plate. Place a small amount of spinach and two halves of mozzarella cheese on one end of the strip. Place them back on the grill with a spatula and cook for another two minutes. When the cheese begins to melt, wrap the uncovered side of the filling over the other side, carefully remove from the heat and allow to drain.
CHICKEN QUESADILLA
COOKING
Attention: marinate the chicken breast fillet the day before cooking. On the day of cooking, remove the pre-marinated fillet from the refrigerator. For the marinade: grate the zest of the sweet lime, cut the chili pepper and seeds into thin rings, and pluck the rosemary sprig. Peel the garlic and cut into small circles. Place all ingredients together with olive oil and sweet lime juice in a container, then marinate in the resulting mixture chicken breast. Roughly chop all other ingredients for the quesadilla filling. Fry the chicken breast over direct heat for 5-7 minutes. Just before the chicken is done, you can lightly toast the tortillas. Distribute all ingredients onto flatbreads, add spices, wrap, delicious dish ready!
BEEF
AMERICAN BEEF CHOCKCOOKING
Rinse the meat under running water and dry slightly. Mix orange juice, Escorial liqueur, salt and sugar thoroughly. Chop the shallots and garlic into large pieces and add to the orange juice. Place the chops in the marinade and marinate in a sealed container for at least 30 minutes at room temperature (it is better to leave it in the refrigerator overnight). Then remove the meat from the marinade and pass the marinade through a sieve. Boil the marinade until syrupy and cool slightly. Place the meat on the prepared grill and sear directly on the Sear Grate with the lid open for 1-2 minutes. After this, cover with a lid and fry for another 6-8 minutes until pink color. Thoroughly baste the meat with the marinade sauce until it is completely used up. When ready, remove the meat from the grill and leave to cool for 5 minutes.
MEXICAN CARNE ASADA WITH BEAN AND AVOCADO SALAD| 440 g | Black beans, rinsed and drained |
| 1 piece | Ripe avocado, finely diced |
| 200 g | Finely chopped white onion, rinsed in a colander |
| 300 g | Finely chopped ripe tomatoes |
| 2 tablespoons | Freshly squeezed lemon juice |
| 1/2 teaspoon | Coarse sea salt |
| 1/4 teaspoon | Pure Chili Powder |
| 1/4 teaspoon | Freshly ground cumin |
| 1 piece | Large pinch of freshly ground black pepper |
| 1 teaspoon | Pure Chili Powder |
| 1 teaspoon | Coarse sea salt |
| 1/2 teaspoon | Ground cumin |
| 1/4 teaspoon | Freshly ground black pepper |
| 700 g | skirt steak from beef flank, remove excess fat |
COOKING
Mix salad ingredients in a large bowl. Cover the salad with film (foil) to prevent the avocado from darkening. Leave the salad at room temperature until serving (max. 2 hours). Mix the ingredients for the spice mixture in a small bowl. Cut the meat into pieces 30 cm long. Grease each side of the steak with oil and rub evenly with the resulting spicy mixture. Leave at room temperature for 20-30 minutes. Prepare grill for direct, high heat. Clean the grill grate with a brush. Fry the steaks over direct high heat with the lid closed until the desired degree of doneness (4-6 minutes until the meat becomes pinkish/reddish in color, average degree done). Turn over once/twice. Remove steaks from grill and let sit for 3-5 minutes. Cut the steaks into finger-thick slices and serve with salad.
RIBEYE STEAK WITH SPICY SALSA| Ingredients for cooking 4 Number of persons | |
|---|---|
| 1 piece | Medium sized ancho chili pepper |
| 1 tablespoons | Olive oil |
| 4 pcs. | Medium-sized ripe tomatoes, cut into 4 pieces |
| 1 circle/glasses | White onion, 2 cm thick |
| 150 pcs. | Medium sized jalapeno pepper, without stem |
| 10 pcs. | Large unpeeled clove of garlic |
| 1 teaspoon | Freshly squeezed sweet lime juice |
| 1/2 teaspoon | Sea salt coarse |
| 1/4 teaspoon | Dry oregano |
| 1 tablespoons | Coarse sea salt |
| 2 teaspoon | Paprika powder |
| 1 teaspoon | Onion granules |
| 1 teaspoon | Freshly ground black pepper |
| 4 pcs. | ribeye steak, 200 g each and 2.5 cm thick |
| To taste | Olive oil |
COOKING
Boil 500 ml of water in a small bowl. Heat a large cast iron or ovenproof skillet on the side burner of a grill or on the stove over high heat. average temperature. Remove stem from ancho chile pod and discard. Cut the pod lengthwise and remove the seeds. Place the pod in a hot frying pan and press flat with a spatula, fry until the smell of chili pepper intensifies. Soak the chili pod in a bowl with hot water 20-30 minutes. Then do not pour out the water. Meanwhile, add oil to a frying pan and fry the tomatoes, onions, jalapenos and garlic over medium heat for 10-15 minutes until the oil darkens and begins to bubble. If necessary, turn the vegetables over. Remove vegetables from heat when they are browned. Let cool. Press the garlic in a food processor or blender. Add ancho peppers, tomatoes, onions, jalapenos, lime juice, salt and oregano and mix all ingredients until small pieces form. If a thinner consistency is needed, add a little water in which the peppers were soaked. Mix the ingredients for the spice mixture in a shallow bowl. Coat the steaks thinly on both sides with oil and rub with the spicy mixture. Leave the steaks to soak at room temperature for 20-30 minutes. Prepare grill for direct, high heat.
BIRD
CHICKEN TAPASCOOKING
Finely chop the thyme and rosemary leaves and add to the bowl with the olive oil. Add chopped garlic and mix well. Cut the chicken breast fillet into thin strips (about 8-10 cm long, 1.5 cm thick), salt and lightly pepper. Stripes chicken fillet add to the marinade with oil. Make sure that the fillet absorbs the herbs and garlic. Then remove the meat and let it drain a little. Fold lengthwise and place sage leaves in the center. Place the meat on double skewers. Divide the chicken pieces in the middle and insert a toothpick with an olive thread into each piece.
CHICKEN ON A CAN WITH BEER AMERICAN STYLE
COOKING
First, rinse the chicken, salt it and let the salt soak in for about one hour. Then lightly rinse off the salt, rub the chicken with marinade from the inside and outside. Pour beer into the well of the chicken rack and place the chicken on the rack. Press the garlic by hand and place it along with the rosemary in the center. Insert a small plug into the neck of the bird and grill it at 220 0C. Finally, fry thoroughly again until crispy. Tip: Not only put rosemary on the outside of the bird, but also rub the herbs into inner part. The spicy aroma of herbs is wonderfully revealed in the meat. For the spice paste: Combine the spice marinade ingredients in a small bowl and rub the chicken well.
GRILLED CHICKEN SHINKS WITH APPLE CHIPSCOOKING
Place the drumsticks with brine at a temperature of at least 4 °C in a vacuum bag and close it. Using this method, the drumsticks can be cooked in just four hours. . Soften wood chips in water for 30 minutes. . Prepare the grill for the indirect method at a temperature of 140 - 160 °C. Smoking and grilling. Clean the grill grate. . Remove the chicken drumsticks from the brine and place them in the indirect area of the grill grate. . Distribute softened wood chips for smoking directly in the heating zone. . Cover with a lid and close the vent valve 3/4. . Fully open the air supply system. . Smoke the drumsticks until the temperature at the core of the product reaches 77 - 82 °C. . Serve smoked drumsticks with a side dish of your choice. . Drumsticks are best served straight from the grill, but can also be served chilled.
QUESADILLAS WITH CHICKEN AND VEGETABLES WITH GUACAMOLE SAUCE
| Ingredients for cooking 6 Number of persons | |
|---|---|
| 1 teaspoon | pure ground chili pepper |
| 1 teaspoon | coarse sea salt |
| ½ teaspoon | dried oregano |
| ¼ teaspoon | onion granules |
| ¼ teaspoon | freshly ground black pepper |
| 4 pcs. | chicken legs without skin, each weighing at least 100 grams |
| 2 pcs. | zucchini, trimmed at both ends and sliced lengthwise |
| 2 pcs. | corn cobs, peeled from top leaves |
| To taste | Olive oil |
| 2 teaspoon | fresh chopped oregano leaves |
| 1 teaspoon | finely chopped garlic |
| 1 tablespoons | freshly squeezed lime juice |
| To taste | Coarse sea salt |
| To taste | Freshly ground black pepper |
| 2 pcs. | avocado average size, cut into cubes |
| 2 teaspoon | freshly squeezed lime juice |
| 1 teaspoon | finely chopped garlic |
| ¼ teaspoon | coarse sea salt |
| 10 pcs. | tortillas (Ø 25 cm) |
| 450 g | grated mild Cheddar cheese (preferably California Pepper Jack) |
COOKING
1. Prepare grill over medium open heat. 2. Combine the ingredients for the spice mixture in a bowl. Lightly brush or drizzle oil over chicken, zucchini and corn on the cob. Rub the meat with the spice mixture. 3. Clean the roasting rack with a brush. Fry the meat and vegetables over medium open heat with the lid closed until the meat is firm and the juices begin to appear clear when pierced. The zucchini halves should be firm and the cobs should be cooked through. brown in some places. Turn the meat once, the vegetables several times. Meat cooks for 8-10 minutes, vegetables - 6-8 minutes. Remove everything from the grill and set aside to cool. 4. Cut the chicken and zucchini into 1 cm cubes. Separate the corn kernels from the cobs using a knife. In a large bowl, toss zucchini and corn with oregano, garlic and lime juice, and add salt and pepper to taste. Mix meat with vegetables. 5. To make the guacamole, crush the avocado in a bowl to a rough consistency and mix well with the remaining ingredients. 6. Place tortillas next to each other on a work surface. Divide the meat and vegetable mixture and cheese evenly onto one half of each tortilla. Fold the tortillas in half and pinch the edges tightly. 7. Fry quesadillas over medium open heat with the lid up for 2-3 minutes, then turn over. Remove from heat, place on a cutting board and cut into three or four pieces. Serve warm with guacamole.
PORK
RIBS IN HONEY SAUCE
COOKING
Membrane on inside remove the ribs or ask the butcher to remove it. If you remove it yourself, I recommend using a flat screwdriver to pry the membrane in the center of one of the bones, and then remove it entirely. Then add all other ingredients at room temperature. Coat the ribs with the marinade and leave for 2 hours (not in the refrigerator). Prepare the grill on gas or charcoal/set it to the indirect grill method or, better yet, prepare it for smoking. Place the ribs, inside-out, on the grill grate. After 30 minutes of indirect grilling, brush with marinade again. Tip for extra flavor: Place a smoking bag of two parts wet and one part dry wood chips on the charcoal and sear the ribs in the resulting smoke. The ribs are done when the meat almost separates from the bones. As a side dish, salad, baguette, country-style potatoes, and anything else you like are suitable.
ROAST PORK FILLET WITH CHERRY AND CHILI GLAZECOOKING
Pour the drink into a large bowl, dissolve the salt while stirring slowly. (It should foam up nicely!) Pour the marinade into a large plastic bag, then place the filled bag inside a large bowl. Before frying, remove excess fat and transparent skin. Place roast in marinade until completely coated. Tie the bag and put it in the refrigerator for 1-2 hours. Mix glaze ingredients in a small bowl. Remove the meat from the bag and pour out the marinade. Place the meat on a kitchen towel, pat dry, coat with vegetable oil, and leave for 20-30 minutes at room temperature. Prepare grill for direct and indirect high heat. Clean the grill grate with a brush. Fry the meat over direct high heat with the lid closed for 8-12 minutes. until a typical grill pattern forms. Turn over once. Place an aluminum bowl over indirect high heat and pour the glaze into it. Place the meat in a bowl and turn it over in the glaze. Roast in a bowl over indirect high heat with the lid closed for 25 to 30 minutes, until the meat inside is light pink and the internal temperature reaches 65°C, 8 to 10 minutes. turn the meat into the glaze. If the glaze begins to harden or burn, you must add Dr. Pepper. Remove the meat and leave for 5 minutes. Cool on a cutting board, then cut the meat into finger-thick slices and serve with the remaining sauce in the bowl.
LAMB
LAMB BURGER WITH OLIVE PASTE AND GOAT CHEESECOOKING
Use a food processor with slicing attachments. Turn on the food processor, first finely chop the garlic, then add the remaining ingredients for the olive paste and process everything until you get a mixture with pieces. Olive paste can be made up to a week in advance and stored in the refrigerator. Warm to room temperature before serving. Prepare grill for direct, high heat. In a large bowl, carefully combine lamb, herbs, salt and pepper by hand. From this mass, form 6 burgers, if possible, of the same shape with a diameter of 10 cm and a thickness of 2 cm. Using a teaspoon or thumb Using your hands, make a depression of about 2.5 cm in the center of the cutlets. Clean the grill grate with a brush. Fry the burgers over direct high heat with the lid closed for 8 to 10 minutes until medium rare. Turn over. At the last minute before the end of frying, add cheese to the burgers and toast the buns at the same time. Place tomato slices and burgers in the buns and spread olive paste on top. Serve hot.
RACK OF LAMB IN ORANGE AND POMEGRANATE SYRUP
COOKING
Remove fat from the rack of lamb and thoroughly clean the ribs. For the spice paste, mix all ingredients in a small bowl. Coat the lamb meat with the resulting paste and leave at room temperature for 20-30 minutes. For the syrup, combine both juices, honey and balsamic vinegar in a small saucepan and bring to a boil. Then you need to reduce the heat and evaporate the mixture for 15-20 minutes to 5 tablespoons. Add salt to the syrup and leave to cool. Prepare grill for direct medium heat. Clean the grill grate with a brush. Fry the rack of lamb, bone side down, over direct medium heat with the lid closed (about 15-20 minutes, until the meat turns pinkish/reddish, medium-rare). During this time, turn the meat once or twice. If flames form, move the meat to an indirect area. Once the internal temperature exceeds 50°C, remove the rack of lamb from the grill and let it sit for 5 minutes (the temperature will increase by 2 degrees as it cools), then cut the meat into portions. If necessary, heat the syrup until it becomes liquid. Pour the syrup over the lamb and serve hot.
FISH AND SEAFOOD
FISH SKEEPSCOOKING
Peel the shallots, ginger and garlic and cut into small cubes. Cut the chili pepper lengthwise, then cut into cubes. Mix both types of butter with lemon juice, grated lemon zest and maple syrup. Add shallots, ginger, garlic and chilli and stir to combine. Wash the fish fillet, dry it, put it in a bowl and pour over the marinade. Marinate the fish in the refrigerator for 1-2 hours. Thinly slice the lemongrass. Make holes with a knife or wooden skewer and thread the salmon or monkfish medallion onto a lemongrass skewer. Peel the mango and avocado, cut the pulp into strips and place on plates. Remove the fish skewers from the marinade, dry, add salt and pepper to taste and fry directly on a hot grill for 4-6 minutes on each side. Then place them on mango and avocado slices. Drizzle the fish, mango and avocado with a little marinade and sprinkle with coriander or watercress.
ASIAN-STYLE SALMON
COOKING
Peel the pineapple, cut into 4 parts and remove the core. Cut the lemons into 6 wedges and green onions chop finely. Peel the ginger and chop it very finely. Prepare a marinade from sweet lime juice, oil, soy sauce, sugar and ginger. Place the washed salmon and pineapple slices in a freezer bag, add the prepared marinade, close the bag and shake well so that the marinade is well absorbed. Place the bag in the refrigerator for an hour, turning constantly. At this time, carefully fry the sesame seeds in a small frying pan without adding oil. Remove salmon and pineapples from marinade. Place the salmon, skin side down, on the aluminum foil that extends 20 cm. Wrap the foil and seal tightly. Grilled salmon indirect method 10 minutes in closed foil, remaining 10 minutes in open foil. Fry the pineapple using the direct method for 5 minutes (turn over after 2 ½ minutes). Keep the lid closed. The pineapple should be slightly fried, the salmon should be completely cooked through, but still be quite juicy. Lightly salt and pepper the salmon. Garnish with half a pineapple slice, a quarter of a lemon, lightly fried sesame seeds and green onions. If desired, you can serve small pieces of bread sprinkled with sesame oil and fried until golden brown.
VEGETABLES AND SIDE DISHES
GRILLED FETA CHEESE
COOKING
1) Cut the sweet pepper into two halves and remove the seeds, peel the onion. Cut everything into small pieces. Place the vegetables in a bowl, mix with oil, salt, pepper and a little honey, then place in an aluminum bowl. Place it on a hot grill, lightly fry the vegetables over medium heat for 10-12 minutes, stirring them constantly. 2) Meanwhile, use a vegetable peeler to cut the zucchini lengthwise into thin slices, cut the feta cheese into two parts. Place three or four zucchini slices next to each other, slightly overlapping, place half of the feta cheese on them and wrap in zucchini strips. Brush the wrapped feta cheese with a little oil, place on a hot grill and cook over direct heat for 1-2 minutes. Season the envelopes with salt and pepper. 3) Combine grilled vegetables with pesto sauce and place on a platter. Top with an envelope of feta cheese and zucchini.
COLORFUL VEGETABLE STEW ON WOK
COOKING
Zucchini, fennel and sweet pepper cut into strips 1 cm wide. Cut the onion and garlic into 0.5 cm cubes. Pour oil into a hot wok, wait until the oil sizzles slightly. Now you can add all the vegetables to the pan and lightly fry. After two minutes, add rosemary. Season the vegetables with broth, salt and pepper.
COUNTRY POTATOES
COOKING
Wash the potatoes. Cut into quarters and marinate with olive oil and thyme. Grill directly using the lowest heat setting. Halfway through the cooking time, turn the potatoes over. Sprinkle the finished potatoes with coarse sea salt from a mill.
VANILLA AND MANGO SALADCOOKING
Preparation: . Separate the mango pulp from the pit and remove the skin. . Cut the vanilla stem and remove the core. . Finely chop the fruit pulp, mix with sugar, salt, balsamic vinegar and vanilla pith in a mixer until a creamy texture is formed. . Finally, add olive oil and whisk into a thick sauce. Cut the chili pepper into two parts, remove the side walls and seeds. . Cut the chili pepper into very small cubes and add to the thick dip. Tip: Great served with fish products!
PIZZA AND BREAD
MOLIFIED VEGETABLE PIE “FLAMKUCHEN”
COOKING
Crumble the yeast into 150 ml of warm water and stir. Add flour and a pinch of salt and knead all ingredients into a smooth dough. Leave to rise for 30 minutes. Meanwhile, peel the vegetables, cut or cut into thin circles or strips. Divide the risen pie dough into four parts and roll out thinly on a floured surface. Brush the bottom of the dough with crème fraîche, then spread a small amount of hot ajvar sauce. Place vegetables, cut into strips and circles, as well as corn kernels on the dough. Season the pie thoroughly with sea salt and pepper and drizzle with oil. Using a large spatula, place each of the four pieces onto the hot pizza stone and indirectly grill for 8 minutes.
VEGETARIAN PIZZA
COOKING
Dissolve yeast in warm water. Add butter, sugar and salt. Mix all the ingredients together with the sifted flour into an elastic dough and leave for 30 minutes. Divide the dough into 4 equally sized portions and let rise for another 15 minutes. Roll out each piece of dough individually with a rolling pin on a floured surface to a thickness of 5 mm. Spread four dough balls with tomato sauce. Cut the vegetables and cheese into 1 cm thick pieces and place on the dough. Preheat your pizza stone. Place the pizza on a lightly floured stone and cover with a lid. After 7-10 minutes the pizza is ready.
SAUCES AND MARINADES
GUACAMOLE
COOKING
Peel the avocado and remove the pit. Mash the fruit pulp with a fork and sprinkle with sweet lime juice. Stir the creme fraiche. Cut tomatoes and onions into small cubes. Process everything into a rough mass. Remove the seeds from the chili pepper, cut the coriander and parsley into thin strips and add to the mixture. Add salt, pepper and Tabasco to the guacamole to taste.
THICK MANGO AND CORIANDER DIP SAUCECOOKING
Mix all ingredients except salt and pepper. Finally, add pepper and salt to taste.
MINT AND BASIL PESTO SAUCECOOKING
Mix mint and basil leaves in a mixer with butter, powdered sugar, grated sweet lemon zest and ascorbic acid until the pesto sauce is pureed.
DESSERTS
SWEET CALZONE PIE
COOKING
Nougat, white chocolate and kernels walnut roughly chop and add together with the cream to an aluminum bowl. Melt lightly on the side of the grill and stir everything thoroughly. Peel the bananas and cut into slices. Wash the strawberries, drain with a kitchen paper towel, and chop. Wash the apples, peel and cut the pulp into cubes. Roll out both packages of ready-made pizza dough and cut into two parts. Sprinkle with vanilla sugar. Mix the fruits and spread over the dough. Fold the dough and carefully pinch the edges. Preheat the pizza stone on the grill over indirect high heat for about 15 minutes. Place the Calzone pie on a baking stone and fry on both sides until golden brown. Remove the finished, baked pie from the stone and serve with nut-chocolate sauce.
GRILLED APPLES - AUSTRALIAN APPLE AND HONEY CRUMBLECOOKING
Preparation of crumbles. Knead butter at room temperature with flour. . Add honey and continue kneading until you obtain a crumbly dough (crumbly). Preparing apples. Prepare the grill for the indirect grilling method at a temperature of 160 - 180 °C. Serving. Cut the apples into two parts, remove the core, and mash the pulp to make hollow apples with wide edges. . Peel the apples 1.5 cm from the top edge. . Brush apples with lemon juice. . Coarsely chop the macadamia nuts and mix with Leatherwood honey and fleur-de-sel salt. . Nut mixture arrange into four apple halves. . Sprinkle crumbs on top. Baking apple crumbles. . Place the filled apples in the Weber® Vegetable Roasting Basket. . Place in the indirect grill zone. Serving. Add cider to a deep plate and place apples on top.
Since Neolithic times, men's responsibilities have been growing and growing. Every strong male should already be able to change the oil in the engine and hang the wallpaper as evenly as possible, and this is not counting sacred duties like “building a house” and so on. After looking at the list, any reasonable guy can cry out about the injustice and mischief of feminism, but here's the thing - we really should know about these things. Today these are vital skills that help, if not every day, then certainly will come in handy one day. You can call this a kind of payment for the fact that we are men.
One way or another, most of these skills are thought about only after encountering the problem itself. If a friend suggested that you go to the dacha this weekend and fry meat in between relaxing in the bathhouse and doing something equally pleasant, then it’s time to think about how to do it and how to do it right. At any country party, the person at the grill or barbecue enjoys genuine respect, because he has a great, even sacred responsibility. If you screw up the cooking, your reputation will end - you will no longer be allowed to participate in this ritual action, and reproaches and indignations will haunt you all your life. Well, okay, we went too far, the main thing is, don’t worry and carefully remember one of important instructions in your life.
First of all, you should understand on what “instrument” you are going to “play” the culinary “composition”. There is an important fundamental difference between a traditional grill and a modern grill that directly affects the cooking process - the lid. This simple detail makes the barbecue completely all-weather and adds oven functionality to it. In addition, a grill that has been used many times will not stain your hands, it is not so troublesome to disassemble and assemble, and it clearly looks cooler, in fact, like any thing that came from the West.
Yes, it was there that the barbecue tradition was born in the post-war years. The word, by the way, sounds very French, but this is explained by the fact that many African Americans, who were enslaved several decades ago, spoke French (the colonies on the hot continent belonged not only to England) and the new “genre” in cooking was called in its own way - barbe à queue, that is, “from meat to tail.” The word was changed by white Americans, and now the whole world speaks exactly this way and not otherwise.
1. Good grill
It’s logical - without it you definitely won’t be able to fry meat. First things first, make sure this thing has air vents to regulate the temperature of the burning coals. But the most important thing is the material, because the quality of your future cooking directly depends on it. Stainless steel and good thickness is good grill. And, of course, a brand, which is of great importance, since the grill is the most masculine thing in the world, and it deserves to have its own title. One of the leaders in this field for more than half a century - since 1952 - has been the American manufacturer Weber. In fact, its products, like other barbecue installations, can be found in the American Grills online store - there is simply a huge choice between coal, gas and electric options, and at the same time there are all the necessary accessories.
2. Perfect meat
A sacred moment on which the entire further process depends. Since you are new to us, then ideal option there will be young chilled pork. The main thing is that it is not subjected to repeated freezing: this can be checked by literally pressing on it - if the freezing is primary, then the hole will quickly disappear, and a finger stain will remain. In no case should there be excess liquid on the meat, such as blood and mucus, and its age should not reach retirement age. And, of course, the color, which should be rich and bright, as well as a fresh smell - all these are indicators of good quality.
3. Suitable marinade
No less important procedure, because even if the meat is not of premium quality, the marinade will save everything - it makes the pieces softer and juicier. This is a rather subtle thing, not for everyone, since the variety of “gravy” is quite extensive. The basis can be either alcohol such as beer, cognac or wine (in the process, don’t get tired of reminding yourself that this is for meat!), or juice - orange or pomegranate. In addition, soy sauce and wine vinegar are suitable. It is advisable to marinate the pork for several hours - that is, you take it in advance and marinate it, even in a plastic bag, but not in an aluminum container, otherwise the taste will be lost. Cut the meat into small pieces across the grain and go for it.
4. Fuel
If you have a choice between wood and charcoal briquettes, we would recommend the latter as they are about the same in shape and size - not the most important detail, but a nice one. Build a pyramid out of them that will fill 70 percent of the entire container and place several paraffin balls, and then set it on fire. When the center is hot, use tongs to move the outer coals to the middle so that they also flare up. When all of them are already fiery-bright and covered with ash, you can proceed to the main point. And under no circumstances use lighter fluid: no one will definitely appreciate the taste of gasoline.
5. The process itself
In fact, there is nothing complicated here - all the tricky stuff is behind us. Before placing the meat on the grill, coat it with vegetable oil, and let the product itself rest at room temperature. Once you've laid out the pieces, don't move them until brown streaks from the grate appear on the surface. Only after this turn them over with a spatula - quickly and without unnecessary movements. Preferably for better taste sprinkle with freshly ground coarse black pepper or sea salt - don’t be afraid to overdo it, because some of the spices will still be absorbed by the fire. The main thing is to watch the fire: if it gets too strong, you don’t need to splash water. Just take care of it in advance uniform distribution coal, and there won’t be a problem, but if anything happens, we allow you to move the piece under which the flame flared up.
6. “How long have you been there?”
You can determine the readiness of meat “by eye” only after receiving the first experience (and then the second, third, and so on). For the first time, we strongly recommend buying a special thermometer that determines the internal temperature. Ideal indicators are 68-71°C. Basically, you'll know you've overcooked the meat when it shrinks in size and loses its tenderness, but it'll be too late. Some “craftsmen” pierce it to see the juice, but this is strictly forbidden, since the liquid will quickly evaporate in large quantities, leaving only dry fibers in the meat. When you remove it from the grill, let it sit for about five minutes, and then return it to the grill for 30 seconds - this will make the pork more appetizing and flaming. And don’t forget to clean the grate right away, otherwise it will be like with a buckwheat plate. It will only take about ten minutes, but it will save you an hour of suffering the next day.
In essence, this method has been known since ancient times and has not changed to this day, only occasionally falling into oblivion in some parts of the world. And if grilling food is in vogue today, it is due to the improvement primary principle our ancestors who did not have the opportunity to use modern equipment. Few people (except vegetarians) are able to resist the temptation to taste the tempting aromas of barbecue, cooked at a picnic or just in their yard. It is unlikely, however, that many grill lovers are interested in how useful such a good tasty pleasure from fried meat is. As they say, there is no complete happiness in life, and, despite its advantages, this type of cooking has its fair share of disadvantages. Although with the right approach everything can be reduced to minor risks dangerous diseases.
Types of grills
Cooking over a fire is no longer relevant. Now there are many various devices, with the help of which grilled dishes are prepared quickly, tasty and with pleasure. First of all, it is a matter of choosing a stand. Many grill enthusiasts are very particular about the material for the stand, since it gives a specific aroma to the prepared dish. The best thing is high quality stainless steel racks without coating or varnishing. These devices further require adjustable height and wind-blocking potential to prevent air from entering the fat and causing harmful smoke. The use of horizontal rack bars can be protected with aluminum foil. The next question is the choice of coal. Beech coals are the most suitable for grilling. Again, to avoid burning fat and juices, it is advisable to use pre-marinated meat to avoid the burning process as much as possible. You can use aluminum foil or special pads to prevent the fat from falling into the fire. Despite the serious advantage, since end result is fried meat, grill coals cannot be used in apartments due to the serious amount of smoke that would certainly annoy neighbors for several reasons. And although this is the same case when smoke is produced practically without fire, it is still better to use these devices in nature, in the fresh air and open space. Other types of grills are gas and electric. They can be considered as an alternative to grills based on charcoal, as they are more suitable for home use. In addition, you can avoid harmful consequences contact between meat fat and hot coals.
Dangergrilling
Elizabeth Schaub, a well-known nutritionist at the regional medical center in Plano (Texas, USA), argues that too frequent use well-cooked grilled food dramatically increases the likelihood of tumor diseases(cancer). The reason for this is that as meat is cooked, the fat it contains melts and drips onto the coals. As a result of this contact, carcinogens are released, which subsequently enter the smoke and even penetrate into the product, as well as into our lungs. In addition, consuming, for example, grilled meat increases the amount of carcinogens in the body and thereby significantly increases the risk of developing cancer. It should be noted that harmful substances found only in meat. Roasting fruits or vegetables over hot coals not only adds to the pleasure of eating, but it is also an extremely healthy food. Firstly, it is low-calorie, and secondly, it is completely harmless to the body. The danger to human health also lies in the fact that they are used to start a fire. To light the grill, do not use “auxiliary” substances such as gasoline, alcohol or other similar flammable liquids that also penetrate the meat. For the same reason, in any case, you should not resort to using paper (especially newspapers due to the lead content in printing ink), old and rotten firewood (not uncommon among people who grill in the forest), the smoke from which contains substances harmful to health .
Caution is also necessary when working with the grill. In Germany, for example, 4,000 people were injured annually in this process. Children should not be allowed near the grill without being supervised by an adult. The racks must be stable, its placement must be stable, and the location must be chosen so as not to cause a fire. If you accidentally find yourself in the grill, the flame should not be extinguished with water - it is best to cover the grill with something. It is advisable to extinguish the coals with sand and collect them only after final cooling. If, however, you do receive a minor burn, the wound should be watered as quickly as possible. cold water. But no more than ten minutes, because otherwise there is a danger of hypothermia. You should always follow the main advice - do not use for treatment burn wounds butter or flour! These remedies will relieve pain, but may cause a dangerous infection.
Benefits of grilling
Whether you choose a charcoal grill, an electric infrared grill, or a stovetop grill, the result should be healthy food. How can this be achieved? Most modern grills are designed in such a way that you don't have to worry about the healthiness of the final product. In all these cases we have available the processing of raw food products through the effects of thermal radiation with hot dry air. Thus, it is better to cover the surface of meat, fish, poultry and other food products with a special lid that retains the existing mineral and aromatic substances.
From a healthy view of meat dishes, fish or poultry cooked on the grill without adding fat or any spices, it is assumed that they are completely harmless. As a rule, raw materials contain very little fat, which simply evaporates during grilling. The natural flavor of the meat is enhanced by the aroma of subtle seasonings if it is lightly covered with a lid during cooking. Infrared radiation penetrates the meat from the outside in and gradually makes it easier for the body to digest. Unlike radiant heat (as in microwave oven) when grilled, there is direct contact, as a result of which fat does not turn into carcinogens, and steam into liquid. So, grilling food is a natural form of cooking meat and finished products and is perfect, safe and the easy way cooking. It is even suitable for people suffering from diseases of the stomach, gall bladder and liver. In addition, such food differs relatively low content calories and helps to acquire or maintain a slim figure.
The fat that leaks from the product or the oil with which it is poured must under no circumstances fall into the coals or onto the grill surface. These need to be monitored because they can generate foul-smelling substances. The same can happen with a low flame, and as a result, this will negatively affect the quality of the dish. Fatty pieces of meat should be placed in a special container with drainage or in foil prepared for this purpose. Thus, the collected fat can be subsequently added to sauces in very limited quantities to maintain the advantage of a low-calorie meal. When grilling, intense heat flow is very important. The temperature near the product should be about 170 degrees. The main rule in this case is that the thinner the food product, the closer it should be placed to the heat source. The surface of food should never turn brown. Every effort should be made to prevent burning, especially on the inside of processed foods.
So much has been said mainly about grilling meat, fish or poultry. But smoked meats, vegetables and fruits can be processed in the same way. These products require less time to prepare. However, we recommend dousing them lightly in oil to protect them from burning. Grilling in foil or in hot ashes is suitable for them (this mainly applies to potatoes), which has one drawback - all “operations” last much longer.
The subtleties of grilling
Oil, beer, various spices, extracts, syrups and sauces, mainly used in cooking meat, fish and poultry, play a significant role in grilling. Small spread across outer surface oil protects dishes from burning. By combining spices and oil you can achieve amazing flavor effects. Beer or sauces contribute to the formation of a crispy crust. The taste is also imparted by various marinades in which the product is kept for 1-2 hours before using the grill. Many people prefer a mixture of butter, pepper, marjoram and red wine. Used mainly in the preparation of liver, kidneys, poultry and smoked meats.
A marinade made from olive oil, black tea, rosemary, pepper and garlic is more suitable for preparing lamb. Before grilling, marinated foods should be completely dried with a clean towel. It is quite appropriate that the first stage of grilling should be done without any additives at all. Only at the end can the product be lubricated with the remaining marinade. It is recommended to salt food at the very end of processing, since salt displaces juice extracts from raw meat and hence it loses its nutrients.
Gas stations
Serve grilled foods with a variety of sauces that you can buy or make at home. Spices should be selected to taste and should not be mutually exclusive. Delicious hot sauces are prepared in a container placed on the counter. More better application a special mesh suspended over the fire. One of the significant advantages of such a mesh is the ability to express individual taste. The most suitable side dish for fried dish There will be various salads. You can include ready-made dishes as a side dish: boiled potatoes, rice, pasta, legumes. During the summer months, opt for vegetables. You can complement the vegetable salad with a hard-boiled egg, lobster or crab meat, sausages, chicken, fish, bacon, olives or nuts. A combination of salad and fruit will also add excellent taste. The possibilities for combining salads are almost endless. Today, the electric grill is equipped various structures and fixtures and is standard equipment in any modern household.
Of course, the greatest preference is often given to natural, “natural” grilling - healthy food He's not a hindrance at all. Grilling outdoors is a special pleasure. Among friends and loved ones, this process always creates an atmosphere of relief and joy. And even the simplest dishes cooked on the grill become a kind of exotic.
GRILLED COOKING TIME
Please note that these times are approximate as many other factors need to be known to accurately calculate cooking time, such as the size of the ingredients being fried, the ambient temperature, etc.
To be sure of the success of your barbecue party, it is not enough to have a great grill and the right accessories. You must be sure what you choose the right ingredients. It is better to buy products in specialized stores where you can get accurate information by products. For example, fish and vegetables must be fresh, while beef must rest for at least 2 weeks before being sold in special conditions. Be flexible when planning your menu and get inspired by current offerings. Important instructions You will find information on cooking here:
General instructions
Direct or indirect grilling method or a little of both? Read the recipe and cooking instructions.
Don't try to save time by placing food on an unprepared grill. Allow the coals to burn until it is covered with a light layer of ash. Make sure the product is suitable for indoor grilling. The distance between the product and the lid should be at least 2.5 cm so as not to disrupt the heat circulation.
Resist the temptation to remove the lid every couple of minutes to check if the food is done. Every time you open the lid, the temperature drops, which increases the cooking time, making it harder for you to keep track of the cooking timing.
Unless otherwise specified in a recipe, turn food only once to ensure optimal cooking on each side.
Cooking with the lid closed also reduces the risk of flames, which is the most in the best possible way affects the cooking results.
Do not attempt to squeeze the meat in any way before cooking (unless the recipe calls for pounding). A minimum of pressure on good meat is the key to ensuring that it retains maximum tenderness.
If you lightly spray the chicken or sausage with oil, it will prevent it from sticking to the grill. Product sticking to the grill can also be prevented by pre-lubricating the grill. But be very careful.
Handling food during cooking is also important. For example, meat should not be removed from the grill by piercing it with a fork. This allows the juice to leak out, making the dish less juicy.
Beef
Nothing brings out the true flavor of beef like grilling, whether it's a prime steak or juicy ribs.
The so-called “marbled beef” is best suited for grilling.
For a tender, juicy steak, let the meat sit at room temperature for 20-30 minutes before placing it on the grill. After you remove the meat from the grill, let it rest for another five minutes to allow the juices of the meat to absorb. Only then season the steak with salt and pepper - this will be enough.
Less juicy pieces of meat must be marinated before grilling. To make the meat more tender, the marinade should contain an acidic substance, such as fruit and vegetable juice, yogurt, wine or vinegar.
It is very convenient to cook sausages on the grill. But do not press them too hard against the grill with a spatula - this will only cause you to lose the juice of the meat.
Mutton
Lamb tastes best from the intense heat of the flame. It is naturally fattier than other meats, which means it needs to be pounded before placing on the grill to minimize flame formation.
Choose lamb with bones. The meat should be light red - a sign of lamb quality.
Chopped lamb, like other types of minced meat, is grilled until the center temperature reaches 72 °C (medium-rare). Fry lamb steaks to a temperature of 60 °C (medium).
If you are roasting a rack of lamb, wrap any exposed bones in aluminum foil to prevent them from burning.
Pork
Never cook ribs in advance - they will lose all their flavor. Instead, roast them slowly over indirect heat.
Chops that are 1 inch thick or thicker work best for grilling. For great flavor, drizzle them lightly with oil and sear them like steak. In indirect medium heat, sear the meat until cooked through.
The fillets can be removed from the grill when they reach an internal temperature of 68°C, then wrap in aluminum foil and let rest for 5 minutes before cutting. At this time the temperature will reach 71 °C. To be more sure, use a meat thermometer.
Game
Game can be soaked in milk, although buttermilk, beer, wine and juice high content acids are a great alternative. You can choose a variety of side dishes for roe deer: vegetables, boiled potatoes, mashed potatoes, pumpkin strips or savoy cabbage.
Game can be marinated in various ways, for example, with yoghurt, curry, cumin and apricot jam.
You can make the sauce yourself. To do this, sear the meat on all sides along with a sauteed vegetable dressing (a mixture of root vegetables such as carrots, celery, parsley root, leeks, onions and parsley, celery or thyme; depending on the country or region in various combinations), add red wine to the grill pan and wait the necessary time for frying. The resulting sauce - a mixture of meat juice, vegetable juice and red wine - is incredibly tasty!
Bird
As a general rule, grill boneless chicken breast over direct heat for 8 to 12 minutes, or until the juices of the bird run clear and the meat inside is not too pink. After half the time has passed, turn the fillet over.
Roast bone-in chicken breast over indirect heat for 30 to 40 minutes. The side with the bone should be at the bottom. When the juices of the bird run clear and the meat inside is no longer pink, the bird is ready.
If you like it crispy, place the breast skin side down for the last five minutes of roasting over medium-direct heat. A whole chicken or turkey is fully cooked when the juices run clear and the internal temperature is at least 75°C at the breast and 80°C at the thickest part of the thigh.
When checking the temperature of a whole bird, be careful not to let the thermometer touch the bones of the bird. This may lead to incorrect results.
Fish and seafood
Fish cooks quickly, so don't stray too far from your grill. Drizzle the fillets with a little oil to prevent them from sticking to the grill.
You can also gently move the fish back and forth on the grill to prevent the tender fillets from sticking.
The fish is perfectly fried if it is slightly translucent. Swipe sharp knife between layers of fish and turn it over so you can see the inside clearly. If the fish flesh inside is still translucent, fry for a couple more minutes until done.
Our advice: When grilling fish and other seafood, accessories such as a fish frying basket or baking trays will help you. This will prevent the fish from sticking to the grill. Place two lemon slices between the fish frying basket and the fish fillets to prevent sticking. It is better to grease the baking sheet with oil - this way the shrimp or fish will be better fried.
Vegetables
Do you want to cook a new grill party dish? Serve grilled vegetables. They are easy to make and extremely delicious! Many types of vegetables roast quickly even at medium heat, so you should always keep an eye on them.
Beans and corn
Soak the corn cobs in water for an hour, remove them and let the water drain.
Roast the cobs for 25 to 30 minutes over direct heat, turning as needed.
Sauces, marinades and dry spice mixtures
Sauces, marinades and mixtures of dry spices will help you diversify your dishes.
Marinate your dish, meat or fish - in a delicious marinade it will acquire a wonderful aroma and become very tender. The marinating time depends on the strength of the marinade and the type of dish. Before grilling, remove excess liquid to prevent the possibility of fire. Shortly after finishing, brush the finished dish with the marinade again - or use it as a base for the sauce.
Using sauces you can improve the taste of a dish without prior marinating. For example, barbecue sauce is great for a great steak. But, since it contains sugar, which burns very easily, the sauce must be served with an already prepared dish, or brushed on the steak a couple of minutes before it is ready.
Dry spice mixtures are used in the same way as marinade - the dish must be rubbed with the mixture so that the taste of the spices is absorbed.
Desserts
Peach halves, bananas or halved pineapples have great taste and served with vanilla ice cream. On the grill you can cook not only fruits, but also juicy pies and sweet soufflés.
