Cooking barbecue on the grill is one of the favorite pastimes of our fellow citizens. This is both entertainment and food, and for some men - the opportunity to show their skills or once again demonstrate brutality. But in order not to work out the other way around, and a country trip or a summer vacation not be clouded by spoiled digestion, it is important to correctly approach the issue of choosing meat for barbecue.
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Pork skewers
In most cases, barbecue is made from pork. There are two reasons why this meat is bought more often. Firstly, it is more affordable both in price and in store availability. Secondly, it cooks faster, pork skewers are softer than from other meat.
An important topic when choosing pork is its fat content. Many people appreciate this meat for its special aroma, which wraps everything around when there is thick, appetizing smoke from the barbecue. And it is formed just during frying fat. On the other hand, more and more people prefer a healthy diet, and therefore kebabs from fatty pig meat is unlikely to inspire their enthusiasm. If your company has representatives of both views, you can recommend buying two types of pork, having prepared two different types of kebabs.
When choosing which meat the kebab will be, it is important to be guided not only by leaning, but also by how easy it is to cut this part across the fibers. The fact is that, largely thanks to such cutting, the kebab is soft and “melts in the mouth”. For pork skewers with fat, it is better to buy a brisket, and those who restrict the consumption of fatty pork will be happy to get skewers with skewers made from lean carb.