9 mistakes we make when cooking barbecueBy Vika https://pictolic.com/en/article/9-mistakes-we-make-when-cooking-barbecue
Summer and holidays - it's time for barbecues. The quality of kebabs is affected by many factors such as marinade, type of meat, etc. In this article, we would like to tell you about the general rules that you need to follow so that you do not spoil your kebab during the cooking process.
We would like to tell you how to make your barbecue juicy and tasty.
1. Pieces of meat fit too tightly together.
Many people press the pieces of meat very tightly together so that their kebab is more like a kebab. But in order for each piece of meat to be fried correctly, small gaps between the pieces are needed. If you press too hard on the meat, it won't brown properly where the pieces touch.
2. Cut off pieces of different sizes.
Obviously, different-sized pieces require different cooking times. However, there are those who always forget this rule. The meat used for barbecue should be cut into pieces of about 2.5 to 3.8 cm. If they are smaller, then the meat will be too dry, and if they are larger, the meat will not cook properly.
3. Adding vegetables to the skewer.
This is a strange habit, and its origin is still a mystery. Vegetables obviously cook faster than meat, and there is no way to remove cooked vegetables from a hot skewer, so they just burn, leaving charred pieces and a foul smell that will soak into the meat. If you crave grilled vegetables or put them on separate skewers. It is also recommended to cook them after the meat when the heat is not so intense.
4. Use of lighter fluid.
Those who want to save time like to use lighter fluid. But our main goal is to achieve a stable but not intense fire so that the coals will keep warm for a long time. In addition, when using lighter fluid, your dish will have an unpleasant odor.
5. Use rotten wood instead of good firewood or coals.
Some people use old fence boards, rotten branches, or whatever they can find on hand instead of coals and good firewood. But the quality of wood affects not only the duration of burning but also the taste of your kebab. If you want the coals to burn evenly, use dry wood. If you usually buy charcoal, then light it with wood shavings or paper.
6. Filling coals with water.
First of all, when pouring water, the heat of the coals will decrease. Secondly, if cold water touches the meat, the kebab will cook unevenly. It is also best to avoid pouring cold marinade over the meat.
7. Cooking on an open fire.
We all cooked sausages over an open fire. The problem is that sausages are actually ready to eat and don't need to be cooked, they just need to be reheated. In the case of kebab, if you try to cook it over an open fire, the meat will just be black on the outside, but still raw on the inside.
8. Cooking on unprepared coals.
You should always remember this simple rule. Properly heated coals are covered with a layer of ash through which a reddish core can be seen. They also exude a slight metallic ring.
9. Cut the meat to check if it is ready.
Just remember that this is a sure way to reduce the juiciness of the meat. Never cut each piece on the skewer while cooking. Cooking time depends on what kind of meat you are using. If you follow all the recommendations mentioned above, the appearance of the meat will be enough to tell if your kebab is ready or not.