Soft, juicy and tender barbecue, well, what could be tastier than this wonderful dish, especially cooked on warm days in the picturesque nature. But before you cook it, you need to choose high-quality and good meat. In no case do not buy already pickled kebab in the market or in the store, it is better to choose excellent meat in the market and cook a wonderful kebab with friends in nature.
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Instruction manual
1
The most delicious and soft barbecue is obtained from pork, it is almost impossible to spoil. The meat should be fresh, in no case frozen. It is necessary to have an idea of what parts the meat consists of. So which part of the carcass is best to choose? The ideal part for barbecue is the neck or neck, it should be a whole piece of about 1.5-2 kilograms and have evenly distributed streaks of fat.
2
The quality of the meat is determined by such signs as color, smell, appearance and texture. Pork should have a fresh and pleasant aroma without a pungent odor. The color of the pork is pale pink, uniform and glossy, the neck may be a little darker. The consistency of the meat is elastic and dense, by no means loose, this may be an indicator that the meat is stale or frozen several times. If you press on fresh meat with your finger, it should immediately be leveled right before your eyes. Pork should have a fine-grained structure, which should be slightly moist, but not sticky - this is a sign of spoiled meat.
3
Skewers of beef are no less popular, but the meat is not so juicy and has a more rigid consistency. But, if you prefer beef more, then the ideal part for barbecue is a loin or tenderloin. The back leg is not suitable for barbecue.
4
Shish kebab made from mutton is more likely to be an amateur, as meat has a specific taste, and it is difficult to find good mutton. It is best to grill a shovel, lamb leg or meat on ribs on coals. Since lamb has the unpleasant property of cooling quickly, it is necessary to eat it in the heat of the heat.
5
When choosing meat, pay attention to how it looks on the cut. Pork should be pink; beef and lamb should be red. Too dark color indicates that the animal before slaughter was already at an advanced age, respectively, such meat is not suitable for barbecue.