Cooking meat on designer BBQ skewers is an essential part of many outdoor enthusiasts’ lives. This great activity can become even better if you follow the correct frying technology. Thanks to this article, you will learn how to fry meat on barbeque skewers properly, understand all the subtleties and find recipes for delicious sauces for different kinds of meat.
Skewers for BBQ.
There are two popular types of skewers: wooden (or bamboo) and stainless steel. Although bamboo skewers are much cheaper, they are not the best choice for BBQ. They are disposable and highly flammable, which can ruin the meal. You need to soak them in water for at least thirty minutes to avoid their burning on the grill.
At the same time stainless steel skewers do not deteriorate. They are also re-usable that makes them the best eco-friendly choice for BBQ. The skewer can be flat or triangular. Triangular do not scroll, they are convenient to cook kebabs and vegetables.
Stainless steel skewers.
Skewers should be installed at a certain height above the charcoals, depending on the temperature outside. The distance between the product and the charcoals should be no more than 25-20 cm in summer. You can place skewers closer in winter – 12-15 cm from the coals.
Skewers should be calcined on the residual heat of coals immediately after use, so that small stuck food pieces are burned. Then before stringing them, you can simply wash and dry them with paper towels. You can find a huge selection of designer artistic foundry stainless steel skewers in our online store. Decorated with art casting handles will charm you and your guests and will be a great gift for any occasion.
How to skewer meat.
Skewer the meat along the fibers, without gaps between the pieces. Large pieces should be located closer to the center of the skewer, and small ones at the edges — so the meat will be better fried. Skewers with meat should be laid out on the grill as close as possible to each other in order to maximize the heat from the coals.
Grilled Pork on Skewers (for 6 people)
Mineral water 0.6l
Dry spices 1.2 tablespoon
Salt 0.4 tablespoon
Take a fillet of pork with some fat. Cut the pork into portions of the same size. Peel the onion and cut it into half rings. Put the sliced pork and onion in a separate large bowl. Mix everything. Add mineral water. Add the necessary amount of spices for the barbecue and salt. Mix everything well and put it in a convenient dish. Put something heavy on top. Let the meat stand for 3-4 hours in a cool place to make it well marinated. Do not forget to lubricate skewers with oil. String the meat on skewers tightly to each other. Fry it on hot coals. Delicious pork is ready! Serve it with a vegetable salad. Bon Appetit!
How and what to flip.
The general rule for those who are learning how to roast meat on coals is simple: the fatter the pieces of meat/poultry/fish placed on skewers, the more often you need to turn them over. Your task is to quickly “seal” the fat so that it stops dripping on the coals, and for this you need a strong heat.
Therefore, for example, a kebab from a fat neck can be rotated almost once a minute. As for large pieces of meat and steaks, you should turn them every 2.5-3 minutes.
The glucose contained in the meat caramelizes at high temperatures and clogs the fibers, forming a crust on it and keeping it juicy and tender inside. This crust should be protected.
How to lubricate meat during roasting.
Lubricate meat/poultry/fish during frying only in order to give the final product an additional taste and get a beautiful crust. As a lubricant, you can use the marinade or sauce with which you want to serve the dish. You need to lubricate with a silicone brush (sometimes it can be replaced with a bunch of herbs on strong stems, such as rosemary). The amount of sauce or marinade each time should be minimal – otherwise it will start to drip and burn. It is better to lubricate more often, but thinner.
How to add extra flavor to meat.
If you fry meat/poultry without additional marinades, you can “flavor” it with the right coals or add a little spicy herb to the coals. Before that, they need to be soaked in water for 30 minutes, and then shake off the water or even dry the herbs with a paper towel – then they will not flash instantly, but will burn and smoke slightly for a while. This smoke will give the meat the desired flavor.
Shadow over grilled meat – all kinds of sauces. There are many sauces, and they differ greatly depending on the type of product for which they are prepared. The sauce for meat must be prepared independently and using a purchased one from plastic bottle is the same as voluntarily spoiling the meat.
Many families keep their own unique secret. Each of them has become a kind of family heirloom, passed down from generation to generation. For those who are not close to such foody materials with traditions, it is worth mastering the most basic modifications of sauces and further improving them. It does not make sense to describe each one and even more so to operate with exact dosages, so we will limit ourselves to a few of the simplest recipes.
Beer sauce (suitable for pork, ribs and beef)
1 clove of finely chopped garlic
1 tablespoon olive oil
3/4 glass of chili sauce
1/2 glass of beer
1/4 glass of honey
2 tablespoons of Worcestershire sauce
2 tablespoons of brown sugar
1 tablespoon of mustard
1/2 finely chopped onion
Fry the garlic and onion in a saucepan until the second one is soft. Add the remaining ingredients and bring the mixture to a boil, stirring constantly. Turn down the heat and cook for 20 minutes.
Jack Daniel’s sauce (perfect for ribs)
1 glass of Jack Daniel’s whiskey
1 glass of ketchup
1/2 glass of brown sugar
1/4 glass of vinegar
1 tablespoon of lemon juice
2 teaspoons of Worcestershire sauce
3 minced garlic cloves
1/2 tablespoon of mustard
salt and pepper
Mix all the ingredients in a saucepan. Boil for 20 minutes, then allow to cool. Store in the refrigerator. Apply 2-3 minutes before the end of cooking.
Lexington Dip Sauce (suitable for grilled poultry and meat)
3/4 glass of Apple cider vinegar
3/4 glass of ketchup
1 teaspoon of sugar
3/4 teaspoon of black pepper
1/3 glass of water
Combine all the ingredients in a small saucepan and boil. Cook until the sugar is completely dissolved, then remove from the heat and allow to cool.