Scrape the grill
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As I stayed "on the estate" on holiday for so long, my husband often went fishing and a few times he was lucky enough to catch some bigger fish. In any case, I want to let you know that the toothpicks are full of bones ... yeh ... luckily I made some small ones, otherwise I would have starved to death.
Do you know how to differentiate a barbecue from a BBQ?
This is the first question you should ask yourself, don't worry if you don't know, confusing them is a very common mistake. The difference between a grill and a BBQ is called a lid: the grill has a lid, no BBQ. It's that simple.
- This lid of course offers a versatile grill of cooking uses that BBQs do not have. Example, the grill it can function as a coal furnace to obtain a less charred and deeper preparation, I think this is often the best way to cook large pieces.
- This lid also does not allow, so that the food acquires a smoky taste and aroma, the smoke from the BBQ rises while on the grill we can keep it in contact with the food longer.
- Finally, the lid allows safer closing, because the cover protects the arms and the wood from the wind, thus preventing possible sparks or embers from flying and causing unwanted fires.
Do not forget: with BBQ you must always turn off the coals with water, with barbecue you can close the lid and enjoy a quiet dinner.
All about grilled pork
Steaks from the back of the neck, chop or pork tenderloin - these are the pieces of pork especially popular on the grill, especially for those who are beginners in their preparation. This is because, unlike beef or lamb, pork is grilled because it forgives some mistakes, such as if it is not turned over too often.
For grilling, pork should basically have a pinkish-red color and a marbled structure - so it is lined with fat. This will remain juicy after grilling. Here are the things you need to pay attention to.
Grilled mutton pastrami
Method of preparation: After all the bones and fat have been removed from the mutton, the meat is well salted, placed in a wooden bowl and a layer of salt is sprinkled over the meat.
It is left for 4-5 days, during which time it returns several times.
Then remove the meat, shake with salt and keep for 1-2 hours in cold salted water, then rinse, place on a wood chipper and cover with another on which a weight is placed, leaving. to press for a day.
Then grease it with a mixture of crushed garlic with salt, thyme and rosemary, soaking it for another day, after which the pastrami is grilled.
Grilled fish with butter sauce? A delicacy!
For the sauce you need:
the juice of a lemon
4 tablespoons butter
a tablespoon of mustard
Melt the butter in a saucepan and mix with the lemon sauce. Take it after the fire and mix it with the mustard until it becomes a cream. Pour over the fish and serve hot.
Whether you prepare it with sauces or without sauces, grilled fish it will always be a tasty and handy dish!
Salmon fillets with sauce and grapes
Salmon fillets with sauce and grapes prepared with dry white wine and sour cream
Grilled salmon with pepper sauce
Grilled salmon with pepper sauce prepared with wine, bird soup and sour cream, seasoned with thyme and chilli.
Salmon with teriaki sauce (teriyaki)
Salmon with teriaki sauce prepared with soy sauce, honey, freshly grated ginger and green onions
Portuguese salted fillets
Portuguese salami fillets prepared with tomatoes, white wine, lemon juice, served with lettuce and parsley decoration
Grilled melon salad
Grill season is knocking at the door. Grilled meat and grilled vegetables is more or less the basis & # 8230 but not such grilled fruit every day. And yet, there are many sweet fruits, but also sour, which are completely divine on the grill! You've probably heard of grilled peaches or nectarines. But such mangoes, bananas or grapefruits they can be grilled in many ways and can be garnish next to meat, as well as dessert.
Try this Greek recipe, which combine grilled melon with feta cheese.
- 250 g feta cheese
- 1 medium watermelon
- 2 hands of arugula
- ½ cup of red wine vinegar or balsamic vinegar
- Salt and pepper to taste
- Olive oil
Cut the ingredients first. Cut the feta into thin slices and then into several smaller pieces. Remove the watermelon peel and cut it into pieces of the same size & # 8211 Prepare twice as many pieces of watermelon as you have pieces of cheese.
If you use red wine vinegar, pour half a cup into a small pan and stir over low heat for a few minutes until a slightly thick syrup forms. You can season it with herbs or a little salt.
Cover the sliced pieces watermelon with olive oil, season with salt and black pepper. Place the slices on each side on the hot Klarstein grill (approx. 10-15 s.).
Now "split" the salad. Put half a slice of watermelon on a plate. Put slices of feta cheese on them and put another piece of watermelon on top. Sprinkle the "sandwiches" with the arugula and add another slice of watermelon. Finally, pour balsamic vinegar or wine vinegar. If you want to add a little more crispy melon to the grill, you can sprinkle the slices with sunflower oil or walnuts & # 8230.
You can eat this salad as a separate dish, but it is also an interesting garnish for grilled meat.
You can also prepare this delicacy with this kitchen assistant:
Klarstein Lucifer 2.0-T gas grill
Do you like a grilled delicacy? Try this grilled eggplant recipe!
From pork, the whole muscle on either side of the spine is used for grilling, up to the nape of the neck is the tenderest meat, with the softest muscles.
The meat is cut into 2-3 cm thick slices. Leave the slices so thick, do not beat with a hammer, pass through oil, put on a plate, or grease with a brush, especially those that do not have fat between the meat fibers, place the hot pegratar unsalted, and cool .
The steak is served as it is ready, with the pieces of butter and lemon slices or with the garlic sauce, do not wait until all the pieces are cold because they lose their flavor and aroma.
The pork muscles are cut, in thickness, into 3-4 cm thick slices that are pressed, then with the fist to level them, they are passed through oil and placed on the grill, where they are left until they are browned on both sides, approx. 15 minutes. From the cow and calf, also, the muscles from both sides of the spine are used for barbecue, which are then cut into 2-3 cm thick slices together with the respective vertebra.
The ribbed part forms the anthills, and the ribless part forms the sparrows that will be cut into 2-3 cm thick slices.
It is recommended that the butcher cut both the pork chops and the beef ribs or sparrows, because the bone is harder to cut. The meat is fried together with the bone, in order to better maintain its shape (not to tighten).
The muscles of young or mature cattle that are in the kidney region, near the spine, are also very suitable for barbecue.
Beef is prepared from beef. The meat is cut transversely, on fibers, in slices of 5-6 cm thickness which, then, are pressed a little with the fist, in order to level and remain about 3 cm thick. The slices are passed well through the oil, they are placed on the hot grill, unsalted, they are fried for 5-6 minutes on each side, if the muscle is fresh, so that the middle remains less fried. You can fry even less time, if you want the medium to be in the blood.
Serve with pieces of butter, passed through finely chopped parsley and lemon slices.
From the young lamb of 3-5 kg, the more fleshy part is suitable for grilling, without too many skins. Cut into pieces of the right size, no thicker than 2-3 cm, pass through oil, place on a hot grill and brown on both sides. Serve immediately, as it is ready, otherwise the meat hardens, loses its flavor and aroma. For flavor, the steak, placed on a plate, is sprinkled to taste, with garlic sauce or slightly salted water, in which a little thyme was crushed, or with flavored butter.
Grilled vegetable skewers. Recipe
Use the same vegetables, plus whatever you like. In addition, you need dressing ingredients.
- The juice of half a lemon
- 70 ml of olive oil
- A few basil leaves
- A teaspoon of oregano
- 2-3 cloves of garlic
- Salt and pepper to taste.
For the dressing we need a tall glass in which he puts lemon juice, olive oil, salt, pepper, oregano, basil and peeled garlic. Using a vertical blender we will mix until we get an emulsion.
We stick the vegetables alternating on the skewer sticks, grease them with half of the dressing and let them sit for half an hour.
Beef stain & # 8211 Tricks and useful tips
The right amount of steak and beef
You need to prepare about ½ cup of marinade sauce for every 500 grams & # 8211 1 kilogram of beef. If you can't use all the sauce for one meal, it can be stored in the refrigerator for a few days. Careful! It is important to know that you cannot keep the rest of the sauce in the refrigerator if it has already touched the meat.
Time required for marinating
If you already have a tender piece of beef, it only takes 15 minutes to 2 hours to marinate, to get the perfect aroma and delicious taste. Instead, if one of your goals is to tenderize the meat, it will take longer. Keep the meat in the sauce for at least 6 hours, but not more than 24 hours. More time does not mean tastier, because muscle fibers break down too much after 24 hours, and the texture of the meat spoils.
Suitable utensils for marinating beef
Use a sealed plastic bag, a glass jar or a stainless steel container to prepare the sauce in which you will marinate the beef. A correct and economical option is a plastic box like the ones used to pack ready-made salads. The box should be discarded after use. Whatever container you choose to cool the meat, don't forget to turn it over from time to time or mix it. Speaking of the fridge: the meat and sauce should be kept cold until cooked. This is the only way to prevent the appearance of bacteria!
Hurry spoils the job
After the time required for marinating, the meat must be removed from the sauce and dried with paper towels on all sides. This way you can prevent steaming and help the meat to brown nicely. Now it's time to add other spices for extra flavor, if needed.