Cooking on a charcoal grill - what could be cooler? Today we are getting acquainted with the Weber Master-Touch charcoal grill from American Grills. The brazier is an outdated design on which meat dries and vegetables burn, and the future belongs to charcoal grills with a lid. It is in the lid that the whole secret of cooking delicious meat on the grill is in.
Let's figure out together how it works charcoal grill and cook the best marbled beef steaks in the world.
2. So, we have a Master-touch model with a diameter of 57 cm with a set of accessories. Friends and acquaintances are invited to visit, including such well-known bloggers as frantsouzov
and skitales
for my peer review of not only the grill, but the house I built. The grill is sold unassembled, I already assembled it the day before in about 30 minutes. Serge carefully studies the instructions and gives advice on ignition.
3. It is most convenient to use a starter to ignite coals. We set fire to dry fuel (in principle, it can be replaced with several sheets of crumpled newspaper).
4. And we install it in the base of the starter, into which coals were previously poured. It is more correct to use a starter for ignition, because. it allows you to heat up the coals faster than if you light them directly on the grill grate. As soon as the smoke stops, the coals are ready.
5. While the coals are kindled in the starter, let's take care of the meat. This is our first experience of cooking steaks, so for now we follow the recommendations that were given to me in advance. One of them is that the meat must be taken out of the refrigerator an hour before cooking, so that it warms up to room temperature. As meat, I bought Primebeef marbled beef from the Voronezh region and Lipetsk marbled meat. I liked the first one more, and this despite the fact that it is a little cheaper.
6. Pour the heated coals onto the lower grill grate.
7. And close the lid. Ventilation holes on the top can regulate the amount of air and therefore control the temperature under the lid. The first time you start the grill, it is recommended to warm it up for 30 minutes.
8. Exciting moment - our first steaks. As they explained to me, the correct marbled meat is "ready" already when it is on the shelf in the store, and it is difficult to spoil it during cooking. But their bad meat will not make a good steak. The thing about steaks is that nothing but meat is needed to cook them. A few minutes before putting the pieces on the grill, you can salt and add a little pepper (yeah, I went too far with pepper with the first steaks) - that's all, you don't need to do anything else. You can also lightly coat with olive oil so that the meat does not burn on the grill, but I think this is not necessary.
9. Cooking a steak is very easy. First, fry the pieces of meat on each side for about 30 seconds with the lid open (maximum air flow - maximum heat), then cook on each side for about 5 minutes with the lid closed. Cooking time depends on the thickness of the piece and the desired degree of roasting. Yummy!
10. After a couple of minutes, all the cooked meat was gone. Let's make a second batch. This is the so-called Rump Steak, I have not yet figured out the parts of beef meat very well, but at a price of 700 rubles per kilogram, I really liked this meat.
11. Meanwhile, the guests are studying the built house with interest. Soon there will be a green lawn on the roof, and next to the usual stairs I will make an elevator.
12. In addition to grilled meat, you can cook anything. Throw in sliced zucchini and potatoes.
13. Again, all the meat was eaten, the next call.
14. Incredible yummy. The main feature of grilling is that it requires minimal attention from a person - you throw in a raw piece of meat, after a few minutes you take out the cooked one.
15. Another of the most important advantages of the grill over the classic barbecue is the waste-free use of coal and the ash cleaning mechanism. In the lower bowl there are three rotating blades, which are firstly used to regulate the air flow, and secondly, they allow you to clean the container from ash into a special bowl. Once you've cooked your food, you simply close the top and bottom vents and the fire stops. And you don't need to fill anything with water. Next time you can reuse unburnt coals.
16. We took a short break, went to the river.
17. And proceed to the next step - cooking barbecue on skewers using a special holder. Any unburned coals can be put back into the starter and re-ignited.
18. There is a temperature sensor on the lid that allows you to control the temperature. Fired up the grill to 270 degrees! This is when using special branded coals, they say that such a high temperature cannot be achieved on simpler and cheaper coals.
19. Bloggers on the roof :)
20. With barbecue, everything is as simple as with steaks. Place the skewers and cover with a lid.
21. Fragrant smoke went. Turn the skewers periodically.
22. Done! The meat does not burn, does not dry out, and the lid also protects from the wind. An indicator of deliciously cooked meat is when it is tasty on its own without any ketchups and mayonnaises.
In total, the grill is a vital thing in a country house. It would seem that the whole secret is in a large round lid, but what a result!
In general, well, this construction site, I’ll go and cook some more steaks for myself.
So, you have become the proud owner of a gas or coal barbecue. It's picnic time. A hot time of juicy kebabs, mouth-watering steaks and fragrant smoke. We hope that our article will help you thoroughly prepare for the beginning of the barbecue season, and you can easily surprise your friends with grilled or barbecued dishes.
What is the difference between the two terms barbecue and grill can be read in detail in this article. We will consider two cooking devices a wide range products due to the high temperature injected by burning coal or gas. Since we will be dealing with high temperatures, let's start with safety precautions.
Basic rules to follow.
Choose only a flat surface and check the stability of the equipment before working with it, tipping over during operation is fraught with injury to others and the occurrence of a fire hazard.
Charcoal installations, use outdoors only. Gas barbecues can be used indoors provided there is good ventilation. Naturally, your workplace should be free of flammable materials.
It is better to kindle coal with a special starter. If this is not available, use dry alcohol, it is safer than liquid denatured alcohol. The most common mistake that leads to serious injury. Never pour fuel from a bottle on an open fire or hot coals, use only a ladle.
When you cook, your hands should be protected with special gloves, and the tools with which you turn fish, meat or vegetables should be long-handled.
Before you start working on a gas grill, make sure you don't smell gas. The cylinder must stand firmly on a flat surface. The connections of the oxygen hose and the cylinder must be firmly crimped with clamps.
Gas connection, basic rules.
What do we need to connect.
- Gas cylinder, must be certified.
- Oxygen hose at least 1m long.
- reducer
- clamps
If your device is pure American, or rather not adapted to European standards, you will need additional adapters and tubes, purely individually for each model. As a rule, on all models that you purchase on the territory of Ukraine, there are already special outlets for the oxygen hose.
The entire connection process in this case takes place within 10 minutes, we will not consider other scenarios in this article, so for each model additional gas connections are selected individually.
If we have a way out gas grill, fasten one end of the hose to it and crimp it with a clamp. Then we connect the gearbox to the cylinder and attach the other end of the hose to it, and also crimp it with a clamp.
We will check the connections, for this we will make a soapy solution and apply it to all joints of the connection and along the entire hose. Slightly open the valve on the filled cylinder, if all the burners are closed and you do not smell gas, and in places where we applied the solution they do not inflate bubble it means that everything is in order, the device is connected correctly.
What is the convenience of a gas grill and how to cook on it.
There is nothing complicated in this process. It is lit, as a rule, from a piezo button. The simplest models to handle are very similar to conventional stoves. If we consider expensive models, then there we will find software controlled cooking process of various dishes, readiness sensor, etc. You should learn one rule.
The gas appliance combines two cooking methods Hi and qick and low and slow. A more detailed explanation is provided in this article. It can be explained in two words. By adjusting the air supply and temperature, you can cook both deep-fried meat, literally in a few minutes, and baked, but spend an order of magnitude more time. The same rule applies for vegetables and seafood. Air supply on simple gas models is carried out by simply lifting the cover.
Work with a coal plant.
The first method is fast or as it is called the direct method. It is suitable for seafood, vegetables and chicken and will take about 30 minutes of your time.
Prepare strictly with the lid closed. What benefits does it give us. The temperature remains high, which affects the speed of cooking. Meat juice circulates and remains inside the product, which has a positive effect on the taste of the cooked dish. A closed lid limits the access of oxygen, thereby preventing the chicken or seafood from overcooking, and there is much less fat flowing onto the fire. Our actions. We kindle coal with a special starter, if this is not available, we kindle it in a separate container with dry alcohol or liquid denatured alcohol. We evenly distribute hot coal on a special grate. Close the lid and wait 10 minutes. We spread the products on the upper grill, adjust the ventilation flap so as not to lose our heat. The whole cooking process takes 25-30 minutes, after 10-15 minutes do not forget to turn the meat over.
You can use the above method to cook small pieces of chicken, fish or vegetables. If you want to cook large pieces, such as pork, you will have to get a little confused with the location of the coal fuel, or to be more precise, create three zones of different temperatures in one place.
Three-zone temperature regime
Immediately make a reservation that a small barbecue is not good. Not at all the same effect with small dimensions. How to organize three zones of different temperatures in one grill?
Leave one corner empty. We will move products there if they start to burn. We place one layer of coal in the center, this zone will be the main one, in the remaining corner of the boiler we place two layers of hot coal. This zone will be our hottest and will take 5-10 minutes before the completion of the whole process. Moving on. Put the chopped pork on the grill, cover everything with a lid. We try to make cuts in uniform pieces in thickness and length. Products most of the time are prepared in the center. Naturally, do not forget to turn each piece at least once. 5 minutes before the end of the process, you should do the following. Those pieces of meat that are almost ready, move to the zone of the boiler where there is no coal, more raw towards the hottest zone. If you like very fried pork or beef, the time when you need to move increases and is about 10 minutes.
The following method, also called indirect, is based on the baking process. It is worth noting that the taste that the product receives when roasted on coals is many times better than when we use a conventional stove. With almost a minimum of spices, we can cook a large chicken carcass with the aroma of that same barbecue haze.
Elapsed time from 2 to 4 hours. A low heat level ranging from 170°C to 180°C and a closed lid allow food to cook evenly for several hours. To prevent fatty juice from dripping onto the coals, we isolate it with a special tray. The collected fat juice can be used later for gravy.
Our actions. We distribute hot fuel in special containers on the sides of the boiler grate. In the center we place a special pallet. Let the device warm up for about 10 minutes. Place the workpiece in the center of the upper grate. To moisten the space in the pan, you can add white wine or plain water. We close the lid and try to position the top vent as close to the center of the grate as possible. You can also use a special roaster to cook poultry.
circular way
The fuel in the boiler is located in a circle, while we achieve optimal air circulation and temperature distribution. We place a tray with the addition of a small amount of water or marinade in the center of the circle Using this method, in addition to meat products, you can cook pizza and other pastries. Just do not confuse if you are preparing the dough, fill the tray only with water, you can add vanilla and other related ingredients
Since the Neolithic, men's responsibilities have been growing and growing. Every strong male should already be able to change the oil in the engine and hang the wallpaper as evenly as possible, and this is not counting the sacred duties like “build a house” and so on and so forth. After reviewing the list, any sane guy could yell about the injustice and antics of feminism, but here's the thing - we really need to know about such things. Today, these are vital skills that help, if not every day, then they will definitely come in handy once. You can call it a kind of payment for the fact that we are men.
One way or another, most of these skills are only thought about when faced with the problem itself. If a friend suggested that you go to the dacha on the weekend and fry meat in between relaxing in the bathhouse and something no less pleasant, then it's time to think about how to do it in general and how to do it right. At any country get-together, a person at the grill or barbecue enjoys genuine respect, because he has a great, even holy responsibility. You screw up with cooking and the end of your reputation - you will no longer be allowed to this ritual act, and reproaches and indignation will haunt you all your life. Well, okay, we went too far, you, most importantly, do not worry and carefully remember one of the most important instructions in your life.
First of all, it is worth understanding on which “instrument” you have to “play” the culinary “composition”. There is an important fundamental difference between a traditional barbecue and a modern grill, which directly affects the cooking process - the lid. This simple detail makes the BBQ unit absolutely all-weather and adds oven function to it. In addition, the grill used many times will not get your hands dirty, it is not so troublesome to disassemble and assemble, and it looks clearly cooler, in fact, like any thing that came from the West.
Yes, right there in post-war years the barbeque tradition began. The word, by the way, sounds very French, but this is due to the fact that many African Americans, who were slaves a few decades ago, spoke French (colonies on the hot mainland belonged not only to England) and the new “genre” in cooking was called in its own way - barbe à queue, that is, "from meat to tail." The word was changed by white Americans, and now the whole world speaks in this way, and not otherwise.
1. Good grill
It’s logical - without it, you definitely won’t be able to fry meat. First things first, make sure this thing has air vents to adjust the temperature of the burning coals. But the most important thing is the material, because the quality of your future cooking directly depends on it. Stainless steel and good thickness is good grill. And, of course, a brand that is of great importance, because the grill is the most masculine thing in the world, and it should have its own title. One of the leaders in this area for more than half a century - since 1952 - is the American manufacturer Weber. Actually, its products, like other barbecue installations, can be found in the American Grills online store - there is just a huge choice between coal, gas and electric options, and at the same time there are all the necessary accessories.
2. Ideal meat
The sacred moment on which the whole further process depends. Since you are new to us, chilled young pork is ideal. The main thing is that it does not undergo repeated freezing: this can be checked by literally clicking on it - if the freezing is primary, then the hole will quickly disappear and a finger stain will remain. In no case should the meat have excess liquid like blood and mucus, and its age should not reach retirement age. And, of course, the color, which should be juicy and bright, as well as the fresh smell - all these are indicators of good quality.
3. Suitable marinade
An equally important procedure, because even if the meat is not of premium quality, the marinade will save everything - it makes the pieces softer and juicier. This is a rather subtle thing, for an amateur, since the variety of "gravy" is quite extensive. The basis can be both alcohol like beer, cognac or wine (in the process, do not tire of reminding yourself that this is for meat!), Or juice - orange or pomegranate. In addition, soy sauce and wine vinegar are suitable. It is advisable to marinate pork for several hours - that is, you take and marinate in advance, at least in plastic bag, but not in aluminum dishes, otherwise the taste will be lost. Cut the meat into small pieces across the grain and go for it.
4. Fuel
If there is a choice between wood and charcoal briquettes, we would recommend the latter, as they are about the same in shape and size - not the most important detail, but a nice one. Build a pyramid out of them, which will fill 70 percent of the entire container and put a few paraffin balls, and then set it on fire. When the center is hot, move the outer coals to the middle with tongs so that they also flare up. When all of them are already fiery-bright and covered with ashes, you can proceed to the main point. And in no case do not use lighter fluid: no one will definitely appreciate the taste of gasoline.
5. The process itself
In fact, there is nothing complicated here - everything is tricky behind. Before putting the meat on the grill, coat it with vegetable oil, and let the product itself rest at room temperature. After spreading the pieces, do not move them until brown stripes from the grate appear on the surface. Only after that turn them over with a spatula - quickly and without unnecessary movements. It is advisable to sprinkle coarsely ground black pepper or sea salt for a better taste - do not be afraid to overdo it, because some of the spices will still absorb the fire. The main thing is to watch the fire: if it is too strong, you do not need to splash water. Just take care of the even distribution of coal in advance, and there will be no problem, but if anything, we are allowed to move the piece under which the flame flared up.
6. “How long are you there?”
You can determine “by eye” the readiness of meat only after receiving the first experience (and then the second, third, and so on). For the first time, we strongly recommend buying a special thermometer that determines the internal temperature. Ideal indicators - 68-71 ° С. In principle, you will see that you have overcooked the meat when it decreases in size and loses its tenderness, but it will be too late. Some "craftsmen" pierce it to see the juice, but this is absolutely impossible, since the liquid will quickly evaporate in large quantities, leaving only dry fibers in the meat. When you remove it from the grill, let it brew for about five minutes, and then return it to the arms of the grill for 30 seconds - so the pork will be more appetizing and glowing. And do not forget to immediately clean the grate, otherwise it will be like in the case of a plate of buckwheat. It will take ten minutes at most, but it will save you an hour of suffering the next day.
If the brazier has already been used once, you can immediately start kindling coal, but if it is new, it should be prepared.
Rinse and wipe all parts thoroughly to remove process and preservation grease before use. After that, you need to put wet paper on the bottom of the barbecue, set it on fire and close the lid. Thanks to this, the brazier will be cleaned with steam. When the paper burns out, you need to remove it and wipe the grill with a cloth.
With the old brazier, everything is much simpler. Put some coal on the bottom of the brazier. It should not be higher than the middle of the walls of the barbecue, it is better that the coal is a few centimeters below it. If it has recently rained and it is very humid outside, you can add some more charcoal.
To ignite the coals, you need liquid fuel, which should be sprayed with coal. For 400 g of coal, about 60 ml of liquid fuel will be needed. Coal must be folded in the form of a pyramid and set on fire from below. You should remove the fuel bottle from the fire so that it does not accidentally explode. If you use gasoline-based products as fuel, it can spoil the taste of food. In this case, it is recommended to wait for the fuel to burn out to the end (about 30–40 minutes), and only then cook food. You may need a piece of cardboard or newspaper, which will be convenient to inflate the coals.
Before cooking food, check the temperature. The most common and easy way– check the temperature by hand.
To do this, you need to hold your hand over the barbecue and count how many seconds the palms will become hot:
More precisely, the temperature can be measured with a special barbecue thermometer.
Depending on what the barbecue is prepared from, you should choose the right temperature. At the highest temperature, it is recommended to cook beef skewers, at medium temperature - from pork, chicken, fish or vegetables. If the temperature is higher than necessary, it must be lowered. To do this, the coals should be separated from each other, distributing them throughout the barbecue. You can also close the air inlets. If it is necessary, on the contrary, to increase the temperature, you need to fold the coals closer to each other. If the temperature is right and the fire is still burning, it should be put out. To do this, close the air supply holes and cover the grill with a lid.
It is recommended to heat the brazier with the following types of wood - alder, aspen, oak, maple, vine, cherry, dogwood.
Not recommended:
- kindle the barbecue with garbage;
- kindle a brazier with firewood;
- use plywood as fuel;
- do not throw firewood into the brazier and do not make a fire in it. Put only coals. This will prevent possible deformation of the walls of the brazier from strong heating;
- 1-2 hours after kindling the brazier, all the garbage formed inside should be collected in an ash pan and thrown away;
- after the brazier has cooled down, all metal
LSA (Bronwyn) First Option
To kindle coals in the first way, you will need a special hearth for coal, which is a small cylinder with holes. If there is no hearth for coal in the brazier, you can make it yourself. To do this, you need a 5 liter can, from which you need to remove the lid and bottom. In the wall below, you need to cut a few holes and put the jar on the bottom of the brazier. Newspapers and coal should be placed in the hearth and set on fire through one of the holes. After about 10–15 minutes, the coal will light up, after which you need to remove the hearth from the barbecue.
LSA (Bronwyn) Second Option
To ignite the coals in the second way, you need liquid fuel, which should be sprayed with coal. For 400 g of coal, about 60 ml of liquid fuel will be needed. Coal must be folded in the form of a pyramid and set on fire from below. You should remove the fuel bottle from the fire so that it does not accidentally explode.
If you use gasoline-based products as fuel, it can spoil the taste of food. In this case, it is recommended to wait for the fuel to burn out to the end (about 30–40 minutes), and only then cook food.
LSA (Bronwyn) Third Option
This method of kindling coal is similar to the previous one, the difference is that liquid fuel does not need to be used. You may need a piece of cardboard or newspaper, which will be convenient to inflate the coals.
After some time after kindling the barbecue, it may seem that the fire has gone out. This is not true, and if you try to inflate the coals with cardboard and folded newspaper, it will flare up again. After 20–40 minutes, the coals should be covered with gray ash. The brazier is ready when red coals without fire are visible. After that, you should slightly level the coals in the grill. Now you can cook barbecue.
LSA (Bronwyn) Check the temperature before cooking. The most common and easiest way is to check the temperature by hand. To do this, you need to hold your hand over the barbecue and count how many seconds the palms will become hot:
- 1 s - the temperature is very high, more than 350 ° C;
– 2 s – high temperature, approximately 280–350 °С;
– 3 s – above average temperature, about 250–280 °С;
- 4 s - the average temperature is 200-250 ° С;
- 5 s or more - the temperature is low, about 150 ° C.
Depending on what the barbecue is prepared from, you should choose the right temperature. At the highest temperature, it is recommended to cook beef skewers, at medium temperature - from pork, chicken, fish or vegetables.
If the temperature is higher than necessary, it must be lowered. To do this, the coals should be separated from each other, distributing them throughout the barbecue. You can also close the air inlets.
If it is necessary, on the contrary, to increase the temperature, you need to fold the coals closer to each other.
If the temperature is right and the fire is still burning, it should be put out. To do this, close the air supply holes and cover the grill with a lid.
- vine;
Such firewood burns well without the formation of sparks and soot.
- use birch or conifers as firewood (resinous substances contained in them can give the dish an unpleasant aftertaste);
- kindle the barbecue with garbage;
- kindle the brazier with firewood, the length of which exceeds the length of the brazier;
- melt the barbecue with raw wood;
- use plywood or large, unsplit firewood as fuel;
- fill the hearth of the brazier by more than a quarter of its volume.
Recently, ready-made charcoal can also be found on sale, which greatly facilitates the process of preparing barbecue. It is unacceptable to cook barbecue on an open fire - the coals should burn well, but at the same time give heat enough for the meat to quickly fry.
Rules for using the barbecue:
- 1-2 hours after kindling the brazier, all the garbage formed inside should be collected in an ash pan and thrown away. This is necessary in order to avoid damage to the brazier, which will be deformed under the influence of ash;
- after the brazier has cooled down, all metal surfaces should be cleaned of soot with a damp cloth or brush. You can use any detergents, which do not include gasprenes, allergens and carcinogens.
- dry clothes and rags near the barbecue, and even more so above it;
- throw burning coals from the hearth to the ground. First they need to be filled with water;
- to heat the brazier with firewood, the diameter of which exceeds 150 mm;
- store volatile and flammable liquids near the barbecue;
- clean the metal surfaces of the brazier with an emery cloth;
- to leave unattended the melted brazier.
LSA (Bronwyn) Firewood for barbecue
Many people believe that it is much easier and more profitable to use specially prepared coals (bought in a store), it seems to be both easier and faster, but they do not improve the taste of barbecue and, as you yourself understand, it is better to choose firewood, because barbecue wood is nicer!
Barbecuing is a serious business. Using the neighbor's fence wooden toys your childhood or your mother-in-law's old shed, like firewood for barbecue - a detrimental effect on your product. A kebab made on such strange woods, of course, will not be able to please you with its pleasant aroma and worthy taste.
firewood for barbecue production
So what do we know about firewood? Firewood is an ideal fuel for fireplaces, stoves familiar to us, boilers (running on solid fuel), grills, barbecues, barbecues.
When firewood burns, the same amount of carbon dioxide is released as when wood rots. So obsolete trees can, even need to be burned. The most "hot" firewood is considered to be birch, the most "little hot" - from aspen.
Undoubtedly, firewood, from the side of fuel, is gradually losing its relevance. Still, in our time of electricity and gas, many residents of our country still use stoves. Since neither gas, nor coal, and even more so electricity, can not replace the crackling sound of logs that is pleasant to the ear. loved ones and engage in the exciting process of cooking barbecue?
Not all firewood will fit on the coals for barbecue. Let's find out what is better to use. First of all, structurally, the tree should preferably be strong, dense, in order to burn longer. The quality of coals depends on this, they will provide a long heat. According to this principle, you must immediately abandon the rotten and rotten firewood of any of the breeds. This firewood will burn almost instantly and we will not see coal from them.
Of the logs for cooking barbecue, the most suitable would be: birch, linden, oak and other types of fruit trees, such as: plum, cherry, apple, cherry, pear, peach and others. According to experts, firewood from the vine can be considered perfect for barbecue. Only deciduous trees are suitable for this dish. However, it is not recommended to use coniferous firewood, as they will give the meat an unpleasant taste that will be difficult to kill even with all kinds of seasonings. From poultry and game meat, it is best to make barbecue on the firewood of fruit trees; from pork or lamb - on cherry, linden or birch firewood; from offal - on linden, as well as fruit, but for veal barbecue, firewood from fruit trees, birch and linden is ideal.
sale of inexpensive firewood for barbecue
You can also add that it is ideal to use thick dry coals to get a good and long heat from coals. vine. If there is no vine, then juniper or acacia firewood is also suitable. Resinous varieties of trees are strictly not recommended. In the event that it was not possible to find garden logs, then you can use birch logs. From trees (except fruit trees) the bark should be removed, due to which, as a rule, strong smoke appears.
To all of the above, it can be added that in a forest area or near a reservoir it is preferable to use birch firewood, if desired, you can choose oak and linden. In the country, you can add thick branches of fruit trees to this kit in small quantities.
LSA (Bronwyn) 1
Sergey (Laureline) Х
Tags: How to cook on a barbecue with a lid video
- the online store of the legendary American Weber grills presents instructions: ...
22 Jun 2011 - 6 min - Uploaded by RedHotShop How to cook on a Weber barbecue grill ... How to cook Uzbek pilaf on a fire, watch video 002 - Duration: 13:34 ...
how to cook tasty meat on a barbecue? | Topic Author: Egor
Stepan Barbecue differs from barbecue in that the meat is smeared with special sauces and grilled. It is prepared according to the principle "lubricated-turned, lubricated-turned". Another difference is in size, barbecue is a whole steak compared to one piece of 40 grams of kebab.
Boris oh... it's impossible to write
Maksim FRAGRANT BEEF
Ingredients:
600 g beef fillet, 2 shallots, 2 tbsp. spoons of balsamic vinegar, 500 g of new potatoes, 250 g of washed spinach, 2 tbsp. spoons of olive oil, salt, pepper.
Place meat in a low non-metal bowl and rub with finely chopped onion and balsamic vinegar. Season with salt and pepper and leave for 20 minutes.
Cut the potatoes into small pieces and boil in a pot of boiling water for 12-15 minutes until tender. Remove from heat, add spinach, cover and leave for a few minutes to wilt spinach.
Drain, toss in 2 tablespoons olive oil, salt and pepper. Postpone.
Meanwhile, grill the beef for 6-8 minutes per side, depending on thickness.
Remove, cover with foil and leave for 5 minutes, then thinly slice diagonally.
Serve with potatoes and spinach, drizzled with olive oil and aromatic vinegar.
Denis Ingredients:
3/4 cup barbecue sauce
1/4 cup chopped green onions
3 art. l. soy sauce
2 tbsp. l. sesame seeds, toasted
1 tsp minced garlic
1 tsp fresh grated ginger root
1 kg of meat from Leonid turkey thighs, without skin, fat and bones
Cooking:
In a bowl, combine the barbecue sauce, onion, soy sauce, sesame seeds, garlic and ginger. Separate 1/3 of the resulting mixture, cover and refrigerate. The remaining 2/3 of the mixture will serve as a marinade.
Prick the meat all over with a fork. In a tight and well-sealed plastic bag, marinate the meat in the prepared marinade. Place in the refrigerator for several hours, turning the bags from time to time. You can marinate in a saucepan, and in plastic container, most importantly, periodically mix the meat in the marinade.
Prepare the grill. Cook the thighs over medium heat for about half an hour. If you have a special thermometer, stick it in the very center of the meat, it should show a temperature of 180F - this is the meat cooking phase. The last 10 minutes that the meat will spend on the grill, grease it with a pre-reserved marinade
Alexander Why cook it?
- eat like this)))
Peter eh, eats your left, and where is it at the end .... and under vodka
Ivan dream up the best, from what you love, put kiwi, aregano and whatever else you want, just make sure that the products are joint with each other, otherwise indigestion may occur. It will turn out tastier than according to any recipe, and also make sure that the fire is not too strong, the meat can dry out and become harsh.
George Assorted on the grill.
I sat quietly in my country house, listened to the chirping of birds, and suddenly an SMS from a friend “Prepare a snack, I’ll be there soon”. This is certainly good, only the store is already closed, and I have some leftovers in the refrigerator. I'm not used to treating guests with dried sausage and withered cheese, and I don't like to eat it myself. Will have to do an inspection. So, a small piece of pork, a piece of chicken fillet and three pieces of fish fillet of different varieties. Some vegetables, but only one potato, and that one is withered. Tomorrow a noisy company will arrive, they will bring a bunch of products, but I need it today. To begin with, I will light the grill and try to dig up potatoes. I planted along the fence in early spring, the tops have already appeared. Yes, petty! For that a lot, from one bush a kilogram and a half. I'll put it to cook right in the skin. While the brazier is burning, I will take care of the barbecue. First, pork, cut it into small pieces, mix in a bowl with chopped onion, salt and sugar. You can also add pepper and splash a little marinade left over from the tomatoes. Now a fish. I cut the fillet into squares and also cut a couple of wilted sweet peppers. I put everything in a bowl. For the marinade, I take a third of a glass of soy sauce, squeeze a lemon into it and add a tablespoon of mustard. Shake well, pour into the fish and mix thoroughly. The chicken is left. I put small onions cut into circles at the bottom of the bowl, and pieces of chicken fillet on top. Drizzle with remaining lemon juice and season with salt. Now I'm going to cut the garden. I collect a bunch of green garlic, dill, lettuce and radish. The small radish was born, for that it is sweet. I cut the tomatoes into eight slices, the cucumber obliquely, and at the radish I cut off the tip and tops, stepping back a centimeter from the ass. I lay out the vegetables on a dish decorated with lettuce leaves and sprinkle with dill. A start! Here are the coals in the grill ready. I put pork on wooden skewers, only three pieces turned out. But there are six fish. I planted pieces of different varieties interspersed with squares of peppers on each skewer. I string the chicken alternately with onion slices. I put everything on the grill, let it cook. I'll take care of the bread for now. I cut half a loaf of Borodinsky into squares and cut them into four parts. I put the pieces in a colander and put them on the grill in the most smoky place. Let them smoke a little. In the meantime, finely chop green garlic and dill, add coarse salt, unrefined oil and mix. When the bread is smoked, I spread this mixture into pieces with a teaspoon. It will be a great appetizer with vodka. So a friend arrived, in one hand a large bag Igor, in the other an eggplant of kvass. This is good, otherwise I drank all the home-made kvass. “You get the potatoes, and for now I’ll make a canape with herbs.” The fish and the chicken are already ready, and let the pork lie still, it will be saturated with smoke. “Well, for a meeting! What are you going to eat? A fish, and I'm a chicken. A piece of tender, fragrant with a circle of fried onions. “What are you gasping for? Went bad? Ah, the fish is delicious! “Of course I cooked it. The friend looked at the pork and remembered that he forgot to buy ketchup. It's okay, when it's cooked, I'll baste it with the remaining marinade with chopped onions. Better than any sauce. “Well, on the second? For parents! »
May 7, 2013 ... Very tender meat, young poultry and fish, it is better to cook quickly, ... If you cover your barbecue cauldron with a lid, you will get...
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Cabbage juice is the most useful life-giving drink that can give our body a lot of necessary and useful substances. About what beneficial features cabbage juice exist, and how to drink it correctly, we'll talk in our article. Cabbage is one of the most useful vegetable crops because it has very valuable properties. This product is tasty and nutritious, besides, it is an affordable medicine that everyone can grow in their garden. By eating cabbage, you can eliminate many health problems. Although everyone knows that due to the fiber contained in cabbage, this vegetable is difficult to digest, causing gas formation. To avoid such problems, it is more useful to drink cabbage juice, getting the same beneficial substances contained in the vegetable.
Freshly squeezed cabbage juice contains vitamin C, which increases the body's resistance to infections. Scientists have calculated that in order to satisfy daily requirement our body in vitamin C, you can eat about 200 grams of cabbage. In addition, the vegetable contains the vitamin K we need, which is responsible for the full formation of bones, as well as for blood clotting. Cabbage and, accordingly, cabbage juice contain B vitamins and a very rich set of minerals, including iron, zinc, magnesium, phosphorus, calcium, potassium and other elements.
What is very pleasant for people losing weight, cabbage juice is very low in calories (25 kcal per 100 ml). This is a diet drink that will help get rid of excess weight. Cabbage juice has wound healing and hemostatic properties. It is used externally, for the treatment of burns and wounds, and for oral administration (for the treatment of ulcers). It is effective to use fresh cabbage juice to treat gastritis and ulcers. The effect is provided thanks to the vitamin U which is contained in juice. This vitamin helps cell regeneration in the mucous membranes of the stomach and intestines. The juice is used to treat hemorrhoids, colitis and inflammatory processes in the stomach and intestines, as well as bleeding gums.
Cabbage juice is used as an antimicrobial agent that can affect some pathogens of dangerous diseases, such as Staphylococcus aureus, Koch's bacillus and SARS. Cabbage juice is also used to treat bronchitis, in particular, it is able to thin and remove sputum. For such treatment, it is recommended to take juice with honey to enhance the healing effect. Cabbage juice is also used to restore tooth enamel, improve the condition of nails, skin and hair. At diabetes By drinking cabbage juice, you can prevent the appearance of skin diseases.
Cabbage juice must be introduced into the diet of those who want to lose weight, due to its low calorie content and high biological activity. At the same time, cabbage juice can be satiated very quickly without getting extra calories, besides, it prevents the conversion of carbohydrates into fat deposits. Cabbage juice is able to normalize the work of the intestines, removing bile stagnant in the body, fights constipation and helps to remove harmful substances from the body.
Since the juice contains folic acid, which helps conception and the full development of the fetus, it is useful for expectant mothers to drink it. Vitamins and minerals contained in the juice protect against infections and colds.
When drinking cabbage juice, you should follow the rules. Juice has contraindications and restrictions. The drink is able to dissolve and decompose toxins accumulated in the body, causing strong gas formation in the intestines, so you can drink it no more than three glasses a day. It is worth starting to use, starting with one and a half glasses. For the reasons listed above, cabbage juice is not recommended in the postoperative period, if the operations were performed in the abdominal cavity, and during breastfeeding, with gastritis with high acidity, with kidney diseases and problems with the pancreas.
The world we live in often affects the state of our nervous system, as it is full of various stressful situations, chronic fatigue and systematic tension. However, the nervous system should be constantly monitored and not overstrained. To do this, it is necessary to streamline everyday worries, for which purpose create and adhere to the correct daily routine, if necessary, attend a course of psychotherapy, yoga, auto-training and other events. But most in a simple way relaxation is a simple cup of herbal tea, fragrant and warm. An excellent natural remedy for calming, which gently affects the nerves, exhausted during the day, is evening tea. Teas that relax the nervous system help to level irritability, nervous exhaustion and relax before going to bed, overcoming insomnia. We will talk about how tea calms the nervous system in our article.
Tea from the collection of fragrant herbs
To prepare this wonderful tea, you should take in equal proportions such plants as St. John's wort, peppermint, chamomile and hawthorn flowers. Grind the ingredients, then Art. l. mixture pour boiling water in a cup, and leave for 30 minutes, covered with a lid. Strain the cooled infusion and add a small amount of honey to it. Drink sleep. This tea will easily calm the nerves, but it is recommended to drink it for no more than two months.
Lime tea
To prepare tea, dry linden flowers and lemon balm should be mixed in equal parts, pouring the mixture with a glass of warm water, and boiling for about five minutes. The broth is infused for 15 minutes, filtered, a spoonful of honey is added and taken for tea drinking. If such tea is taken regularly, the nervous system will respond more calmly to various unpleasant stimuli.
Mint tea with motherwort
We mix chamomile and motherwort herb 10 g each, add chopped mint 20 g, lime blossom, lemon balm and dried strawberries. Three tablespoons of the mixture should be poured into 1 liter of boiling water and insisted for up to 12 minutes. You need to drink the infusion during the day, if desired, add a little jam or honey. Such an infusion is intended not to completely suppress the nervous system, but only to calm it gently. Such tea should be drunk for a long time, without the risk of adverse reactions that are harmful to health.
Simple soothing teas
We mix hop cones and valerian roots, 50 g each, then brew a dessert spoon of the mixture with boiling water, leave for 30 minutes, filter. Drink throughout the day in small portions. At night it is better to drink a whole glass of this tea. The tool quickly calms the nerves and helps in the fight against insomnia.
In equal parts, mix peppermint herb and valerian roots, then pour a dessert spoon of this mixture with boiling water, leave for half an hour and filter. We drink this tea in the morning and in the evening for half a glass. To enhance the effect, it is recommended to add a little anise or dill fruit.
Melissa, valerian root and motherwort are taken in equal proportions and brewed in a cup. Then insist and filter. You need to drink tea before eating a dessert spoon.
Drinking half a glass of tea before meals, prepared according to the recipe below, can calm the nerves and improve digestion. To prepare it, place 1 tsp in a half-liter jar. motherwort, hop cones and green tea, pour boiling water, leave for 12 minutes, strain. Add honey to taste.
Sophisticated soothing teas
Mix in equal proportions peppermint, oregano, St. John's wort and chamomile. Then we brew a dessert spoon of the collection in a cup, insist, filter and add honey. Drink this tea in a glass in the morning and before bed.
In equal proportions, mix peppermint, valerian root, hop cones, motherwort and grated rose hips. A tablespoon of the mixture should be brewed in the form of tea, insist and strain. Such a sedative should be drunk throughout the day.
Calming teas for children
To prepare a soothing tea for children, you need to mix chamomile flowers, peppermint and fennel in equal parts. Then pour boiling water over a dessert spoon of the collection and hold in a steam bath for about 20 minutes, strain. This tea is recommended to be given to small children in the evening before going to bed by a teaspoon, as it can soothe, relax, normalize a healthy alternation of sleep and wakefulness.
The teas that were described in our article can calm the nervous system and normalize blood pressure. Such daily tea drinking helps to improve sleep and skin condition. Medicinal plants that are part of these teas help eliminate dark circles under the eyes, improve vision, and improve the functioning of the stomach and intestines.
Previously, people could not imagine that a person's breakfast could consist of various crispy balls with dried fruits, cereals and milk. But nowadays, such food does not surprise anyone, because such a breakfast is very tasty, and besides, it is easy to prepare. However, such food opens up a lot of controversy and discussion, since it is important for people to know what are the benefits and harms of breakfast cereals for human health. The very concept of dry food appeared in 1863, and James Jackson introduced it. The first food was compressed bran. Even though it was not very tasty, it was a healthy meal. The Kellogg brothers supported the idea of dry food already at the beginning of the twentieth century. At this time, both Americans and Europeans were embraced by the idea of proper and healthy nutrition. At that time, the brothers produced breakfast cereals made from soaked corn kernels passed through rollers. These breakfasts were more like raw, torn to pieces dough. They were helped by an accident in which this body was placed on a hot baking sheet and forgotten about it. Thus, the first dry breakfasts were obtained. This idea was taken up by many companies, and the cereal was mixed with nuts. Fruits and other products.
What are the benefits of breakfast cereals?
In the last twenty years, ordinary breakfasts, which consisted of sandwiches and cereals, began to be replaced by dry ones. The main advantage of dry food is, first of all, time saving, which is very important in our time. A full and proper breakfast in our time, few can afford. That is why the main benefit of breakfast cereals is their simple and quick preparation. These breakfasts are easy to prepare. All you have to do is pour the cereal with milk. In addition, milk can be replaced with yogurt or kefir.
During the production of dry breakfasts, all the useful substances of cereals are preserved. For example, corn flakes are saturated with vitamins A and E, while rice flakes contain amino acids that are important for our body. Oatmeal contains phosphorus and magnesium. But, unfortunately, not all breakfasts are good for the human body, some of them can be harmful.
Dry breakfasts include snacks, muesli, and cereals. Snacks are balls and pillows of various sizes made from rice, corn, barley, oats and rye. These cereals are steamed under high pressure, in order to preserve the maximum amount of useful trace elements and vitamins. However, with additional heat treatment, such as roasting, the product loses its benefits. When nuts, honey, fruits, chocolate are added to flakes, muesli is obtained. For the production of snacks, ground flakes, as well as various additions to them, are overcooked. More often, snacks are loved by children, so they are produced in the form of different figures. Some manufacturers add various fillings to snacks, including chocolate. However, after adding sugar and various additives to breakfasts, it will no longer be very useful. In this regard, in order to maintain health and figure, it is better to choose raw cereals or muesli with fruits and honey.
Why dry breakfasts are harmful
Snacks are the most harmful product, since more useful substances are destroyed during their preparation. One serving of such breakfasts contains only about two grams of fiber, while our body needs up to 30 grams of dietary fiber per day. It is more useful to eat raw flakes that have not undergone heat treatment. This product will fill the body with the necessary amount of fiber. Snacks are harmful due to frying, as they become high in calories and fatty.
It is necessary to take into account the high calorie content of dry breakfasts. For example, the calorie content of pillows with filling is about 400 calories, and chocolate balls - 380 calories. Cakes and sweets have a similar calorie content, and this is not healthy. Various additives that are part of dry breakfasts cause more harm. That is why buy raw cereal for children, without various additives. Add honey, nuts, or dried fruits to your breakfast cereal yourself and avoid foods that include sugar substitutes.
Wheat, rice and corn flakes are very easy to digest because they contain simple carbohydrates. This fills the body with energy and provides nutrition to the brain, but excessive consumption of these carbohydrates leads to excess weight.
Dry breakfasts that have undergone heat treatment are very harmful. During the cooking process, the fat or oil used in the cooking process can lead to cardiovascular problems and high cholesterol levels. The composition of breakfasts often includes flavor enhancers, baking powder and flavorings. Avoid purchasing products with such additives.
A child can be given cereal from the age of six, not earlier, since coarse fibers are difficult to digest by the children's intestines.
The pain that people can periodically feel for various reasons can destroy all the plans for the day, spoil their mood and worsen the quality of life. Pain can be of a different nature, but in order to get rid of it, people resort to the use of painkillers. However, at the same time, few people think that using an anesthetic, we can harm our health, since each drug has side effects that can manifest themselves in a separate organism. However, not everyone knows that some products are able to reduce or relieve pain, while quite effectively and without exposing the body to additional risk. Of course, with the appearance of any pain, it is necessary to determine what it is associated with. Pain is a kind of signal from the body, indicating that it has problems. Therefore, in no case can one ignore pain, and sometimes it is impossible to do this, because it reminds of itself, sometimes at the most inopportune moment. In our article, we will talk about what products can relieve pain, or reduce its manifestation at least for a while.
People who have chronic diseases that periodically manifest themselves as pain can make some kind of anti-pain diet to alleviate their condition. So, here are the products that can soothe the pain:
Turmeric and ginger. Ginger is a proven remedy for many diseases that can effectively deal with pain. For example, in oriental medicine, this plant is used to reduce toothache. To this end, you need to prepare a decoction of ginger and rinse the mouth with it. Pain resulting from exercise and due to intestinal disorders and ulcers can be soothed with ginger and turmeric. In addition, these plants have a positive effect on kidney health.
Parsley. This green contains essential oils that can stimulate blood circulation in the human body, including the blood supply to internal organs. The use of parsley in the body increases the adaptive capacity, which accelerates healing.
Chilli. This is another pain reliever. In the course of the studies, it was found that red pepper is able to increase the pain threshold of a person. The molecules of this product activate the immune defense in the body and produce endorphins that work as an anesthetic. Traditionally, this pepper is included in the menu of peoples living in difficult natural conditions and engaged in hard physical labor.
bitter chocolate. As mentioned above, the hormone endorphin, which is also called the "hormone of happiness", is a natural pain reliever. The production of this natural pain reliever is stimulated by the consumption of chocolate. Everyone knows the peculiarity of chocolate to give pleasure, however, this product not only gives mood, but is able to relieve pain.
Whole grain products. According to some experts, the ability of products made from whole grains to relieve pain is excessively high. These products contain a lot of magnesium, and this allows you to relieve muscle pain. In addition, these products help relieve headaches, as they protect the body from dehydration.
Mustard. Mustard is able to reduce headaches that arose from overwork or other reasons. It is enough to eat a piece of bread spread with fresh mustard.
Cherry. It is very easy to eliminate a headache by eating a few ripe cherries.
Garlic. This is another stinging product that can relieve pain, in addition, this applies to pain resulting from various inflammations.
Citrus. These fruits have painkillers, just like other foods containing vitamin C. Citrus fruits relieve pain from various causes. In addition, these fruits act as a general tonic. Therefore, it is the first product to be transferred to patients in the hospital.
Cinnamon. Another important remedy used in the fight against various inflammations and pains. Cinnamon reduces the degree negative impact uric acid, the high content of which can provoke the development of many diseases, including arthritis.
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