Undoubtedly, food is tastier in nature, in the fresh air, when the appetite, like some wild beast, becomes difficult to control! When you're hungry, you can make all kinds of grilling mistakes, which will make the shish kebabs dry, hard to bite, rubbery - then you'll blame the marinade recipe, although the grilling process is to blame!
To avoid disappointing situations, here is a list of the most common mistakes:
1. Do not use flammable liquids when setting up the grill! They emit toxic substances, which are absorbed into the grilled meat. We recommend using organic tanners instead of liquid.
2. If the fried meat is dry, without fat, it is recommended to push the pieces of meat a little closer to each other - this way they will not dry out. If the grilled kebabs are fatter, it is not advisable to compress them. In general, it is not recommended to squeeze the kebabs tightly - this way the juices will flow out.
3. If you grill the kebabs, it may burn faster due to the contact with the metal - then scrape off some of the marinade before grilling. If the kebabs will be cooked on a skewer, you can safely leave the marinade.
4. Don't cook on too hot a fire: Make sure you are cooking on gray embers, coals and no open flames on the grill. Shish kebabs will only dry out at high temperatures.
5. If in doubt about the intensity of the heat, hold your hand over the coals before cooking. If you can hold it for about 30 seconds, feel free to cook. If you can hold your hand for more than 2 minutes - there is a lack of heat.
6. Try to flip as little as possible. By flipping, you dry the meat.
7. Do not water the barbecue, even if you really want to! This will encourage the meat to lose its juice, and the barbecue will dry out.
8. If you are not grilling barbecue, but in a barbecue, the most important thing is not to let fat and juice drip onto the coals and embers - this is how carcinogens are released and absorbed into the meat. Modern grills take care of this problem: a special fat collection system is built in.
9. If you set up a charcoal grill or barbecue with firewood - avoid coniferous wood. It is recommended to use birch, oak or apple firewood. True, for those using birch firewood, it is important to peel off the bark - they contain a lot of tar, which will spoil the taste and aroma. In fact, charcoal and briquettes are a much better choice - the grilling process will be faster and longer.
10. If you use bamboo skewers, keep them in cold water for a while before cooking the meat. In this way, the skewers will not burn.
