TOP 6 BBQ Recipes. Secrets of making wings, ribs, chicken, fish, vegetables and barbecue sauce. Video recipes.
Barbecue is any food cooked on charcoal: meat, fish, mushrooms, vegetables and even fruits. Moreover, they can be grilled as a whole or in pieces, baked on a grill, a skewer and skewers. Before baking, foods are often marinated and rubbed with spices. For serving barbecues, sauces suitable for the season are served, which set off the taste of the finished meal. If you're looking to grill something, here are some of the best barbecue recipes: ribs, brisket, salmon and more. Delight family and friends with delicious meals at a picnic.
Barbecue features
- The aroma of the food will be richer and more delicious if you use hardwood charcoal for the barbecue. You can also use a gas or electric barbecue, in which the temperature is easily regulated and the food is cooked faster. However, such meat will not have a smoke flavor.
- Heat the coals well to make the baked food juicy and golden brown. Usually 30 minutes is enough for the required heat. To check the temperature, bring your hand to the coals at a distance of 20 cm. If it is very hot and it is impossible to stand for a few seconds, it is time to put the food on the wire rack.
- For barbecue, buy only fresh meat and fish that you can smell and hold in your hands. Do not buy ready-made marinated meat, because in this way the manufacturer often revives a stale and not very fresh product. Pre-thaw frozen meat in the refrigerator and never keep it in warm water, otherwise its taste will deteriorate.
- The main rule when choosing meat and fish is elasticity and a pleasant smell. When you press your fingers on the meat, it will quickly return to its original position. If there is a dent, do not buy this product. it is not the first freshness.
- To roast meat on a barbecue or grill, you need to cut it into pieces and pre-marinate it. Then place on a grate set over coals or a heating element.
- If you are grilling meat at home, it will be difficult to cook it well. large chunks on the outside will charcoal, while the inside will remain moist. String the finely minced meat on wooden skewers. They will look beautiful and will be convenient to use. When grilling chicken, cut the chicken in half and cut the joints. Before grilling the tongue, boil it first. Cut the fish and remove the scales, squid - pour over with boiling water and peel from the film, and cook the shrimps in the shell or without it.
- Some types of meat require prior marinating, otherwise they will turn out tough on the grill. For example, marinate beef, veal and game birds overnight, but you may not marinate poultry meat at all. Tender meat, like lamb, is enough just to beat off, then it does not have to be kept in the marinade. Store pickled food in the refrigerator. However, before placing food on the grill, they must be removed from the refrigerator in advance so that they reach room temperature. This will allow them to cook more evenly.
- For the marinade, I use honey, soy sauce, white and red dry wine, wine and balsamic vinegar, mustard, olive and other oils. Exotic marinades are prepared with the addition of sake, dry sherry, ginger, pomegranate juice. Don't forget about herbs like oregano, thyme, paprika, cumin, as well as onions and garlic.
- Grease the grill grates with oil before each cooking so that food does not stick to it.
- When roasting food on charcoal, turn it over only once. If you constantly pierce them and check for readiness, they will turn out to be dry and not tasty. For the same reason, salt the food at the very end, because salt just before cooking is not recommended. Also, while frying, do not press on the food with a spatula, otherwise you will lose some of the juice.
- Cover the barbecue grill with a lid to get the oven effect. Meat, fish and vegetables can also be baked in foil, then the products will be cooked in their own juice, they will delight you with their softness and delicate taste.
- To give the meat a nice and neat lattice pattern, first lay out the pieces so that the strips are placed diagonally. Turn over after 3 minutes so that the grate marks on the meat form a diamond pattern. Wait a few minutes and fry the food on the other side in the same way.
- After removing the meat from the grill, let it sit for 3-5 minutes to steep. Then wrap it in foil for 10 minutes so that it absorbs the juice evenly. Otherwise, if the meat is cut right away, the juice will flow out onto the cutting board.
- Serve barbecue meat with fresh herbs and fresh vegetables. Grilled fruits (apples, apricots, prunes) and vegetables (potatoes, eggplants, tomatoes) are served on their own or they are supplemented with fried meat.
BBQ chicken wings
The recipe for baked barbecue wings on a wire rack is one of the options for chicken kebab. The meat is juicy with a crispy and spicy crust. At the same time, there is no vinegar in the marinade, but the taste of chicken wings baked on the grill only benefits from this.
- Caloric content per 100 g - 269 kcal.
- Servings - 3-4
- Cooking time - 3 hours
Ingredients:
- Chicken wings - 1kg
- Salt - 1 tablespoon
- Onions - 3 pcs.
- Curry (ready mix, powder) - 1-2 tsp
Cooking BBQ Chicken Wings:
- Wash the chicken wings and pat dry with a paper towel.
- Peel the onions, wash and cut into thin half rings. Add salt, curry powder and wrinkle your hands well to release the juice.
- Add the bird to the marinade and stir.
- Cover the wings with cling film and marinate for 2 hours at room temperature. If you marinate overnight, keep them in the refrigerator.
- Transfer the marinated meat to a wire rack, which is set on hot coals.
- Sear the barbecue chicken wings on one side and turn the wire rack to the other side. Bring the kebabs to readiness, which on average will take about 10-15 minutes.
Barbecue sauce
The recipe for this barbecue sauce is made with a mixture of ketchup, mustard powder, and Worcester sauce. It turns out a sauce with a spicy taste and the correct consistency, homogeneous, moderately liquid, rather thick and heavy.
Ingredients:
- Ketchup - 2 tbsp.
- Water - 1 tbsp.
- Apple cider vinegar - 1/2 tbsp
- Brown sugar - 5 tablespoons
- Sugar - 5 tablespoons
- Ground black pepper - 1/2 tsp
- Onion powder - 1/2 tablespoon
- Ground mustard seeds - 1/2 tablespoon
- Lemon juice - 1 tablespoon
- Worcester sauce - 1 tablespoon
Making BBQ Sauce:
- Combine all the ingredients in a container and place on the stove.
- Bring the mixture to a boil over medium heat and reduce heat to low heat.
- Cook barbecue sauce without a lid, stirring frequently for 1.5 hours.
Marinated BBQ ribs
Delicious recipe for tender BBQ pork ribs in sweet cola sauce. It is the cola that lends a light touch of unexpected sweetness. The whole secret of cooking is not to add cola frosting right away, because burn the sugar, and cover the meat with it 20 minutes before the end of cooking.
Ingredients:
- Pork ribs - 2 pieces, 1, 3 kg each
- Salt - 2 tablespoons
- Brown sugar - 2 tablespoons (for dry mix), 2 tbsp. (for barbecue sauce)
- Garlic powder - 2 tsp
- Onion powder - 2 tsp (for dry mix), 1/2 tbsp. (for barbecue sauce)
- Ground cumin - 1 tsp
- Chili powder - 1 tsp
- Ground black pepper - 1 tsp (for dry mix), 1/2 tbsp. (for barbecue sauce)
- Vegetable oil - 1 tablespoon
- Onions - 1 pc.
- Garlic - 3 cloves
- Ketchup - 2 tbsp.
- Cola - 300 ml
- Apple cider vinegar - 1/2 tbsp
- Mustard powder - 1/2 tbsp. l.
- Lemon juice - 1/2 tbsp l.
- Worcester sauce - 1 tbsp l.
Cooking marinated BBQ ribs:
- For barbecue sauce, pour vegetable oil into a saucepan and heat over medium heat.
- Chop the onion head and garlic cloves finely and finely and add to a bowl of heated oil. Fry until soft and add all the sauce ingredients (brown sugar, onion powder, black pepper, ketchup, cola, apple cider vinegar, mustard powder, lemon juice, Worcestershire sauce) and bring to a simmer. Reduce the heat and simmer the sauce on a slow simmer, without a lid, stirring frequently for 1-1.5 hours.
- Wash the ribs and pat dry with a paper towel. Remove any excess grease and sprinkle generously on both sides with the spice mixture.
- To prepare the dry mixture, stir all the products: salt, brown sugar, garlic powder, onion powder, ground cumin, chili powder, black ground pepper. You can store this spice for up to six months in an airtight container.
- Wrap the ribs with cling film and refrigerate for 4 to 12 hours.
- Preheat the grill and place a wire rack on top, on which place the ribs with the fleshy side down in the indirect heat zone.
- Roast the ribs for 1 hour, turning several times to evenly cook through.
- Then cover the ribs with sweet barbecue marinade and continue baking for 20 minutes.
BBQ chicken
A barbecue chicken recipe on a grill is useful for any time of the year. After all, kebabs do not have a season. You can relax in nature and cook delicious meals on charcoal even in winter, when snow binds underfoot.
Ingredients:
- Small chicken or chicken - 1 pc.
- Onions - 2 pcs.
- Salt - 1 tablespoon
- Smoked paprika - 1-2 tsp
- Garlic - 2 cloves
- Vegetable oil - for greasing the grate
Cooking BBQ Chicken:
- Peel the onions and cut into rings 5 mm wide. Season it with salt and crush well with your hands to let the onion juice. Then add smoked paprika and stir.
- Wash the chicken, dry it with a paper towel and place the back up on a board. Using culinary scissors, cut the chicken lengthwise along the back, unfold it like a book and place with the breast up. Use a kitchen hammer to beat off the chicken and rub inside and out with salt and finely chopped garlic.
- Place the chicken in a bag, add the onion and mix well. Close the bag and leave to marinate in the refrigerator for 2 hours.
- Heat the coals in the charcoal grill, grease the sieve with vegetable oil and lay the chicken, slightly clearing it of the onion marinade.
- Roast the carcass over smoldering coals, periodically turning from one side to the other, bringing the chicken skewers to readiness.
BBQ fish
Barbecue fish recipe is a real delicacy, especially if trout is cooked. It is so tasty and tender that the meat can not be overloaded with spices and spices. Although this recipe can be used to cook any other fish of the salmon family.
Ingredients:
- Trout - 4 pcs.
- Salt to taste
- Green onions - bunch
- Dill - bunch
- Tarhun - bunch
- Lemon - 1 pc.
- Lime - 1 pc.
- Ground black pepper - to taste
- Olive oil - for greasing fish
Barbecuing fish:
- Rinse the fish with running water and dry with a paper towel. Scale it and remove the insides.
- Wash bunches of green onions, dill and tarragon, dry with a paper towel and put whole stems in each fish.
- Wash the lemon and lime, dry, cut into thin slices and place with the herbs.
- Rub the fish with salt and pepper and sprinkle with lemon juice.
- Make small cuts on the surface of the carcass with a knife, brush them with olive oil and leave to marinate for half an hour.
- After this time, place the fish on a wire rack set on hot coals and fry for 4 minutes on each side.
BBQ vegetables
BBQ Vegetables are a delicious, nutritious and healthy recipe. Grilling them is easy. They will be a wonderful side dish for pork kebabs. Of course, in a city apartment, cooking baked vegetables with "smoke" will not work, so this recipe for an event only in nature.
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Onions - 1 pc.
- Bulgarian pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Potatoes - 2 pcs.
- Hot pepper - 2-3 pcs.
- Salt to taste
- Olive oil - 20 ml
Barbecuing vegetables:
- Wash all vegetables, dry with a paper towel and cut into rings. To grill vegetables evenly, cut all the ingredients to the same thickness, for example 1 cm.
- Before cutting vegetables, peel the onions, peppers - from the seed box with partitions, potatoes - from the peel. Do not peel the skins from zucchini, tomatoes and eggplants, otherwise the vegetables will lose their shape during frying and turn into a mushy mass.
- Put all the vegetables in a bowl, lightly salt them, pour over with olive oil, stir and leave for 15 minutes.
- To cook the vegetables at the same time, place them on the grill over the coals, but do it one at a time. First, send potatoes to cook, after 20 minutes eggplants, sweet and hot peppers, and 10 minutes before the end of cooking, tomatoes and zucchini.
- Put all ready-made barbecue vegetables on a plate, sprinkle with herbs and serve to the table.
