It would seem that everything is simple: there is meat, there are spices, there is a grill or barbecue — here are the ideal components of a barbecue. But every year we see more and more “non-standard” cooking tips that only spoil the meat, not improve its taste.
Therefore, today we are sharing the popular mistakes in cooking barbecue, which are spreading across the Internet at the speed of light. Let’s fix this.
Mistake 1. Choosing meat
This is one of the main stages on the way to the perfect kebab but for some reason, many neglect this point. Some people think that any meat that is grilled is delicious. But we know that this is not so? The best parts of meat for a juicy and flavorful kebab are the neck and shoulder blade.
Another important factor in the selection of meat is its freshness and the age of the animal. It is worth choosing young meat that has not been frozen. With such meat, the kebab is guaranteed to turn out juicy and tender. Old or stale meat will produce tough, sour, and not overly flavorful cuts.
Note. We deliver fresh meat directly from the farm to our brand stores every day. Therefore, there is no need to buy pork from us and freeze it. It is better to buy in small pieces, but always enjoy fresh meat, which has retained all its useful properties.
Mistake 2. Choosing a marinade
Oh, so many recipes for kiwi kebab marinade, vinegar, or lemon juice. And all this to make the meat tender. But why, if you bought already fresh, juicy and soft pork? Actually, to “save” the already bad meat.
Therefore, the first rule of the marinade is not to spoil the meat! All fresh and natural pork needs are salt, pepper, and onions. All these marinades with sour foods are a past trend that should be forgotten.
Mistake 3. Watering meat with marinade while frying
This mistake is often made, believing that by pouring liquid, the meat will not burn. But everything happens the other way around. If you pour the marinade on the meat during frying, then the liquid that will get on the kebab during the frying process will begin to evaporate. Therefore, the meat will begin to burn and cook unevenly.
If you made the right marinade and gave the pork time to stay in it, then it will be tender and juicy without it. As we already wrote, young high-quality meat does not need any additional manipulations. Especially during cooking.
Mistake 4. Fry both meat and vegetables on the same skewer
It is better to grill meat on the grill so that each piece of shish kebab fits snugly against the other. This will cook the meat better and become even juicier.
But what do we often see? Skewer, on which pork, and onion rings, and Bulgarian pepper… the only thing missing is the mushrooms. Although mushrooms are there too. This is a bad barbecue strategy. After all, vegetables are fried much faster, as a result, they simply burn, and the meat is not added with additional flavor.
Therefore, it is better to fry pork separately from vegetables. And if you want the aroma of onions or peppers in a kebab, just put the grilled vegetables in a bowl of meat and give them a little time to stay there to give their aroma.
Mistake 5. It is thoughtless to experiment
Pork with salt, pepper, and onion is of course superb, but sometimes you want something interesting. For example, pork with a sweet taste, sour or even spicy. Why not? However, you also need to experiment carefully.
Many foods should not be paired with pork. As well as there are several non-obvious products that you can experiment with. Let’s say cinnamon or cumin, apples or plums.
For those who like to pamper themselves with something unusual, we have come up with marinades and sauces that emphasize the taste of pork, and do not save already bad meat. We are confident in the quality of our product, so we advise you to try pork in soy marinade, mustard, or even orange.
However, remember, for a real holiday you need a little: a kilogram of meat, some spices, onions and, of course, sausage! Make no mistake and be smart about your next picnic.
