If you follow all these rules, you will get an unearthly delicious barbecue. You will be respected and loved in any company.If anyone is interested. What will Stalik Khankishiev tell
Shish kebab technology in production
Bad deal with coal. Not only is the coal in bags that they sell everywhere, anyhow. It is rare that good coal comes across, so that it keeps the heat and does not consist of coal sand and two or three burned-out lumps. So after all, many people also use this coal incorrectly.
Set aside all of these ignition fluids. The smell from them remains on the coal, no matter what is written on the package. Kindle in the normal way: pieces of paper, birch bark, wood chips, coal. Do not pour all at once, let at least a few coals burn properly, and then add the rest. Do not pour directly from the bag, there, at the bottom, most likely only coal dust. Use a scoop or tongs to remove the charcoal from the bag so you can see what you are putting.
Let the charcoal burn all over while it lies on a hill (well, charcoals do not like loneliness, they burn well only while in the company). It is necessary that all the coal burned with a scarlet color. If there are black spots on some coals, then they have not yet flared up properly. Move them to the side, add more coal to them, let them light up for the next batch.
Yes, if you are not going to fry the whole kebab at once, then you need the next batch of coal to light up right there, somewhere nearby, for the next part of the kebab.
So, we distribute the burning scarlet coals over the brazier and break especially large pieces with a poker, so that the main active coals are coals with a size of 2-3 cm, and it does not matter if there are smaller ones among them. Smooth the charcoal over the grill, see if there is a lack of heat, add more charcoal. Let there be a little more coal in the corners of the barbecue (if you are using the whole barbecue), there should be a little more coal along the sides. If you only use a part of the barbecue with a barbecue (and this is the right approach to business!), Then coal must be poured with a certain margin so that the coal on the barbecue does not end where the extreme skewers lie.
That's it, now we have to wait until the coal "turns gray", does not cover the whole layer of white ash. Why? Yes, because I empirically established the best temperature of coal for frying a shashlik 2-3 cm in size in a barbecue 12-15 cm high and with a layer of coal 3 cm.Yes, it's that simple: I took a special remote thermometer (pyrometer) and measured the temperature coal over and over again, because only then can we say “I know it” about something when we can express our knowledge in numbers. So, a good coal temperature is 650C.
When coal glows scarlet immediately after it has burnt out, it has a temperature of 700-750C. That's a lot for meat. It will brown very quickly, start charring quickly, and inside will remain damp. But when the coal is covered with ash for the first time, then after you brush the ashes from it, it has the required temperature of 650C. Gradually, it is again covered with ash, but the droplets of fat falling into it revive the process and the temperature is kept almost as it should. But, until the fat begins to melt from the meat, you still have to fan the coal with a fan. The second time, you will have to remember the fan closer to the end of frying, when the coal begins to lose heat, and then just such a moment that it is necessary for the meat to brown as soon as possible, until it is dry.
Frying meat on coals with temperatures below 550-600C is completely contraindicated - it will dry out and that's all. Often the meat dries up even with good temperature coals, but when the meat is fried on idiotic grills with holes on the sides and deep like buckets. Everything was done there so that the meat was dried under hot jets of air, like hair under a hairdryer.
But remember, you do not have to acquire all these pyrometers in a row, you just need to do as I advise in relation to the barbecue and coal on it. But I very much advise you to buy a thermometer for meat. Wherever you find an electronic wire on the cable, or even better a spoke with a dial at the end - buy for yourself and your friends.
Raw meat prepared for the preparation of barbecue is pre-defrosted (thawed). Most often, pork is used, namely the shoulder and ham, less often the brisket and ribs, and even less often the neck.
To reduce the loss of meat juice and accelerate the processes of marinating meat, the meat is injected (if there is no such technical possibility, then massaging is performed, but this will be discussed below). Enterprises fighting for quality usually use 10-20% of their meat (but their kebabs are much more expensive), while the finished meat is juicy and tasty. The composition of the injection brine usually consists of water, table salt and a protein component (usually animal protein), but it can also include soy preparations, functional additives, food phosphates and preservatives. After extrusion, the meat is massaged in a vacuum massager with a cooling jacket for 30-120 minutes (according to the technical features of the apparatus and technological instructions for the product).
Then the fat is cut off, and the meat is cut into pieces with the recommended sizes in TU. If the meat is not syringed, then after cutting it is massaged with water / ice, table salt and a functional additive (more often on citrates - a moisture retainer).The onions are being prepared. It is cleaned, washed in running water, cut into rings.
The next operation is to marinate the kebab. For these purposes, there are various dry marinade mixtures, as well as a variety of spice sets. Vinegar is also added. Spices, the rest of the necessary table salt, onions, vinegar and chopped meat are mixed for 20 minutes in a vacuum massager with a cooling jacket.
The recipe used experience, advice, help and collected technology from
my friend Lana19 from the Flour forum;
Gorbunova Evgeniya and
My little bit)
Prepare a kebab like this and you will not regret it. Highly recommend!