Unusual and delicious dishes on the grill for a picnic. TOP 6 best recipes with photos on an open fire. Secrets and tips of chefs. Video recipes.
Everyone loves outings in the countryside, picnics in the country and in nature with delicious food prepared in the fresh air. If you do not know what to cook on the grill except for barbecue, we offer in this issue the TOP-6 of the best summer barbecue recipes. Many foods can be cooked on an open fire: vegetables, sausages, fruits, seafood, mushrooms, fish …
Features and subtleties of cooking
- So that the products are well fried on the grill and not burned, an open fire must not be allowed. Wood fires should only smolder. If bold flames appear, they must be immediately extinguished with a spray of marinade or water. And one of the best options is to sprinkle the flames with salt.
- At the bottom of the barbecue, there should be an air intake hole. The ideal distance between embers and food is at least 15 cm.
- Any food cooked over an open fire is ideal if it hasn't been pre-frozen.
- If food has been marinated beforehand, take it out of the refrigerator at least half an hour beforehand. So that they stay warm for some time and their temperature equals the ambient temperature. Then they will cook evenly.
- If you are grilling food on the wire rack, turn it over with tongs. The fork will pierce them, from which juice will flow out, which will extinguish the temperature of the coals, and the dish itself will turn out to be less juicy.
Liver kebab
Delicious and tender liver shish kebab is quickly prepared, but it turns out to be very tasty. It is better to use veal liver for the recipe, because it is softer and easier to prepare.
- Caloric content per 100 g - 92 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Beef liver - 600 g
- Ground black pepper - to taste
- Worcester sauce - 1 tablespoon
- Sweet red paprika - to taste
- Sweet red pepper - 1 pc.
- Salt to taste
- Lard - 100 g
Cooking kebabs from the liver:
- Wash the liver, pat dry with a paper towel, remove all films and cut into small square or rectangular pieces.
- Cut the bacon into thin slices so that their number is equal to the pieces of liver.
- Peel the bell peppers from the seed box, cut off the partitions, wash and cut into thin square slices in the same amount as the liver with lard.
- Put the liver in a bowl, salt and pepper.
- Pour in the Worcestershire sauce and stir. Leave to infuse for half an hour.
- On prepared skewers, alternately put on pieces of liver, bacon and bell pepper. Press the food tightly together to keep it juicy. Thus, fill in the entire skewer.
- Sprinkle the shish kebab with red sweet paprika.
- Heat the coals in the grill, put the grate and put the kebabs.
- Fry them on all sides, turning occasionally until they are tender and brown toasted crust.
Lavash roll with cheese
While the main dish is being fried - shish kebab, hunger will be quickly satisfied - lavash roll with cheese. You can choose any filling for the snack, and to speed up the process, prepare it at home.
Ingredients:
- Tomatoes - 1 pc.
- Cheese - 150 g
- Garlic - 2 cloves
- Cilantro - 1 bunch
- Salt to taste
- Ground black pepper - to taste
- Olive oil - 2-3 tablespoons
- Lavash sheet - 2 pcs.
Cooking pita bread roll with cheese:
- Wash the tomatoes, towel dry and cut into medium cubes. Take dense fruits so that they do not give a lot of juice.
- Cut the cheese into equal cubes.
- Peel and chop the garlic.
- Wash cilantro and chop finely.
- Put all the ingredients in a bowl, salt and pepper. Season with olive oil and stir.
- Put some of the filling on a sheet of thin pita bread and fold it into an envelope.
- Place the cheese pita rolls on a wire rack over the hot coals.
- Bake the appetizer on the grill for 5-7 minutes. Then turn over and continue to fry for another 5-7 minutes.
Shrimps with vegetables on the grill
Dishes on the grill in foil are the easiest to cook, but they turn out to be much more aromatic. For example, shrimp with vegetables on an open fire is a great quick dish for giving.
Ingredients:
- Boiled-frozen shrimps in shell - 400 g
- Frozen Vegetable Mix - 400 g
- Olive oil - 4 tablespoons
- Soy sauce to taste
- Spicy herbs - 0.5 tsp
- Sour cream - 200 ml
- Dill greens - bunch
- Garlic - 2 cloves
Cooking shrimp with vegetables on the grill:
- Defrost the shrimp, wash and place in a bowl.
- Defrost the vegetable mixture in advance, add to the shrimp and cover everything with olive oil.
- Add the herbal soy sauce and stir.
- Fold the foil in 2-3 layers and put shrimps with vegetables in the center. Roll it up in an envelope and secure the ends well.
- Place the envelope on a wire rack over the embers and cook, turning occasionally for 15 minutes.
- To serve baked shrimp, make a sauce. To do this, combine sour cream, finely chopped dill and chopped garlic.
Grilled trout
In hot weather, when you do not want to cook for a long time, a dish cooked on a fire at home will save you - trout on the grill. Delicious and flavorful baked steaks are cooked for no more than 20 minutes, so the recipe won't be a hassle.
Ingredients:
- Trout steaks - 2 pcs.
- Tomatoes - 3 pcs.
- Green onions - 2 heads
- Freshly ground black pepper - to taste
- Dried basil - to taste
- Fish sauce - 2 tablespoons
Grilling trout:
- Wash the fish, dry it lightly with a paper towel and place in a bowl.
- Cut the tomatoes into circles and send them to the fish.
- Finely chop the green onion and add to the food.
- Pepper the contents of the bowl, sprinkle with chopped basil leaves, pour in the fish sauce with balsamic vinegar and stir. Leave the fish to marinate for 20 minutes.
- Heat the coals in the grill, set the wire rack and lay out the fish with vegetables and herbs.
- Cook trout on the grill for 10-15 minutes, periodically turning over and pouring marinade over.
Homemade sausages
Homemade sausages, cooked with your own hands, from natural products, are distinguished by their juiciness and delicate taste. And if they are cooked over an open fire, then mouth-watering sausages become even tastier.
Ingredients:
- Lamb (pulp) - 300 g
- Veal - 300 g
- Pork neck - 300 g
- Pork tenderloin - 200 g
- Fat tail fat - 100 g
- Garlic - 2 cloves
- Onions - 1 pc.
- Smoked paprika - 1/2 tsp
- Salt to taste
- Ground black pepper - to taste
- Prepared intestines - 1.5 m
Cooking homemade sausages:
- Fill the intestines with salted water in advance and leave for 30-40 minutes.
- Pass all meat (veal, lamb pulp, pork neck and tenderloin) and fat tail fat through a meat grinder with a large wire rack.
- Peel, wash, dry and mince the onions.
- Combine meat and onions in one bowl. Season the minced meat with salt, pepper, smoked paprika and peeled garlic clove passed through a press. Mix the mixture well.
- Put on a special attachment for sausages on the meat grinder and put the whole intestine on it like an "accordion".
- Tie the free edge of the intestine into a knot. Then stuff it with minced meat. Having formed a sausage 15 cm long, turn it over several times and continue to stuff the intestine with minced meat. Flip the intestines every 15 cm, forming the sausages.
- Place a grate on the grill with prepared heated coals and put the sausages on it.
- Fry them on all sides until tender. Determine readiness by piercing the sausage with a toothpick. If the liquid is clear, the sausages are ready. Do not pierce the sausage with a fork, and do not make many punctures. Otherwise, the juice will leak out of the sausages, and they will become dry.
Champignons marinated
A delicious recipe for aromatic mushrooms baked on charcoal. If the mushrooms are small, bake them whole. Cut large specimens in half.
Ingredients:
- Champignons - 500 g
- Cilantro - 50 g
- Dill greens - 50 g
- Green onions - 50 g
- Garlic - 1 clove
- Vegetable oil - 100 ml
- Table vinegar - 1 tsp
- Salt to taste
Cooking mushrooms in marinade:
- Put all the washed greens in the chopper bowl: cilantro, dill, green onions.
- Add peeled cloves of garlic, add salt, vinegar and oil and chop everything.
- Wash the mushrooms, dry and cover with marinade. Cover with foil and send to the refrigerator to marinate for a day.
- Pass each mushroom tightly to each other on a skewer.
- Grill the skewers over the coals with medium heat on the coals for about 10 minutes. Turn the skewer periodically so that the mushrooms do not burn.
