How to cook grilled meat?

In ancient times our ancestors made meat exclusively on fire. And to this day, this method of cooking is considered the most dietary and useful. Grilled meat is fried without oil, while it preserves absolutely all vitamins, getting a wonderful smell of a fire, it always turns out to be tender and juicy, all excess fat leaves, a tasty crispy crust appears.

Secrets of cooking

Probably, it is difficult to find a person who does not like cooked meat on the grill. This and shish kebabs, and lyulya-kebab, and pork roast ribs. Despite the excellent taste of these dishes, they are very easy to spoil during cooking. How to cook meat on the grill so that it turns out to be useful, tasty and fragrant? There are secrets here. Knowing some of the subtleties will allow you to cook the most delicious meat dishes.

I must say that on the grill you can cook absolutely any meat: pork, beef, lamb, game, liver, tongue. The quality of the product depends on its taste and softness. A thin spicy aroma of a dish is able to give spices, marinades, greens.

For cooking on the grill, absolutely any piece of pork is suitable. Buying beef, you should take a tenderloin, rump, liver, lower part of the thigh. From veal flank and a necklace will approach, and from mutton it is better to take a necks, a back, ribs. Poultry is also perfect for grilling. It can be prepared on skewers, coals, grill or spit.

Best is fatty meat on the grill. During the preparation of a layer of fat and fat begin to melt, impregnating meat pieces. That's why the dish turns juicy. Dry meat is best prepared by wrapping in foil or oiling. This will give tenderness in the finished form. Preparation of grilled meat in foil will give you an incredible surprise. You will get a dish, to taste and aroma resembling meat from a Russian stove.

It is better to use a fresh product for the grill, the frozen meat will be dry.

To properly cook the meat on the grill, it must be cut into pieces, making cuts on the fat, this will contribute to a more uniform roasting. But veal, beef, liver must be discarded before cooking. In this simple way, it will be possible to saturate the tissues with oxygen, this will give the ready-made meat tenderness and softness.

Marinade for grilled meats

Talking about how to grill meat on the grill, you should certainly mention that it must be previously marinated in a special solution. Marinade will impart an indescribable taste even to the most mediocre piece. It can have a completely different composition. As a basis for marinade use beer, cognac, dry wine, orange or pomegranate juice, olive oil, vinegar, soy sauce, mustard. Piquancy will add sauce Tabasco, kefir, pieces of kiwi, lemon juice, mayonnaise, ketchup, sour cream. Also in the marinade add fragrant herbs, spices, onions and garlic. The finest aromas of peppermint, thyme, bay leaf, pepper, rosemary, basil, curry and sage perfectly depict the taste of the meat itself, cooked exactly on the grill.

Beef, veal and a low-fat bird can be marinated all night, and for chicken, duck, pork, goose and mutton will be enough for several hours. There is a little secret - do not put a lot of salt in the marinade. Do not use an aluminum saucepan, as it spoils the taste of meat.

Grilled meat

Recipes are very different. It all depends on what kind of meat you prefer and what kind of marinade you will use. Once all products are prepared, the most crucial moment comes - you need to properly fry the meat so that it turns out delicious and juicy. Grate must first lubricate with vegetable oil, and then put it on pieces and fry until a crisp crust. Then the grill is turned over so that the second side is fried. During cooking, you should not touch meat so as not to disrupt its integrity. Salt it better after the appearance of ruddy crust, so that it was not hard.

Meat on the grill, decorated with a lattice pattern, looks very impressive. To give him tenderness, you can put butter on pieces. A ready-made dish is served with fresh vegetables, herbs, cheese, mushrooms and herbs. The taste of meat can be strengthened with special sauces for barbecue.

Meat in a frying pan

It's not always possible to cook food in nature. If you want to make grilled meat, but you do not have this opportunity, a grill pan will come to your rescue - a wonderful modern invention.

For cooking on it is better to take not lean meat. The frying pan must be thoroughly heated. This is a very important point. If it is not hot enough, then the liquid will flow out of the pieces during the frying process, which will make the meat dry. Pork should be fried in a pan-grill on each side an average of 4 minutes. However, it is better to focus not on time, but on the appearance of meat. Finished pieces should have a crispy crispy crust.

Grilled pork in the oven

When it's cold outside, you can cook grilled meat in the oven. For this, of course, you need your plate to have a "grill" function.

You can, for example, cook pork on the rib. For this, the oven needs to be set to grill mode (approximately 240 degrees), it will heat up while you prepare the meat. You can take a clean flesh (neck), and you can meat on the rib. Each piece should be salted and carefully rubbed with spices from all sides. Spices choose to taste, you can use pepper, coriander, paprika, rosemary, thyme, coriander.

Next, the meat is laid on the grate. Under the bottom of the tray is put, as it will drain and drip the juice, fat. The grid must be installed at the highest level. It is necessary to watch the preparation and not miss the moment when the meat should be turned over. Pieces should be browned on each side. The cooking time depends on the parameters of the plate and the meat itself. You can turn the pieces several times so that they are well roasted.

Grilled steak

To prepare a delicious steak on the grill, you need to remember little tricks:

1. Meat should be icy.
2. Pepper and salt meat is processed immediately before cooking, otherwise it can lose juice.
3. Turn the steak better with special tongs.
4. Masters turn the pieces only once, so as not to disturb the beautiful drawing.
5. When the meat is ready, it should be left lying on a plate for a couple of minutes, then it will be more juicy.
6. The steak's willingness can be different, it's your taste. If you like meat with blood, then it should not be fried very long. You can test the readiness by cutting one piece to see the color. Unroasted meat has a blood red color. With medium processing - pink. A well-fried meat has a gray tint.

Pork on grill in cranberry marinade

For cooking, you need meat, cranberry (you can frozen or fresh), pepper and salt.

Pork is cut into pieces. Berries of cranberries are thawed and crushed with a blender, pepper and salt are added. This mixture is poured into meat and, after mixing well, it is left to marinate for two hours. Prepared meat is cooked on the grill.

Pork ribs on a grill in a hot and sweet sauce

Ingredients:

1. Pork ribs - 3 kg.
2. Salt is large.
3. Garlic finely chopped.
4. Brown sugar.
5. Fresh thyme.
6. Chilli.
7. Apple cider - three glasses.
8. Dijon mustard - 2 tbsp. L.
9. Ketchup - 3 tsp.
10. Worcestershire sauce - 3 tsp.

Ribs do not need to be divided, only cuts between them should be made. In the dishes, we mix brown sugar, a spoon of salt, thyme, garlic, chili. This mixture should be rubbed on the ribs, folded on the grill and sent to the refrigerator for a whole night.

Mix Worcestershire sauce, ketchup, cider in a bowl and boil for half an hour. Marinated ribs grill until they are soft, then pour the sauce over for another half hour, periodically turning them over.

Instead of an afterword

No, probably, nothing tastes better than meat cooked on the grill. Among the many recipes you can choose something to your taste. Moreover, changing spices and marinades, each time you will receive a completely new fragrant dish. Take advantage of our advice - and you will certainly master the art of cooking meat on the grill.