Perhaps the topic and content of this article will seem strange to someone for this site. However, with the logic here everything is in perfect order. If the section talks about the manufacture of barbecues, garden stoves and even entire barbecue complexes and zones, then why doesn’t the reader immediately get acquainted with some recipes, find out which dish with barbecue sauce, he can cook with his such a wonderful building.
Dish with barbecue sauce
No one, probably, will dispute that cooked on onstanding coals, smelling of natural fragrant smoke, products acquire a completely unique taste. And if they more flavored with good barbecue sauce, the result will exceed all expectations.
Barbecue sauce
If you go through the relevant departments of the grocery supermarket, you can easily find many varieties of barbecue sauce, from different manufacturers, foreign and domestic, with different component composition and a special taste.
There are a lot of sauces in stores, but maybe it’s better to make your own?
Of course, any of them is accompanied by advising advertising with assurances that only natural products were used in its preparation, without GMOs, food additives and dyes. To believe in it or not is a personal matter for everyone. However, why not try making your own barbecue sauce? There is nothing complicated about this, the ingredients are quite affordable, plus it becomes possible to adjust the taste of the sauce in accordance with personal preferences. Let's bring a few basic recipes, from which you can then "dance" yourself.
The easiest barbecue sauce recipe
Easy recipe, preparation will take a minimum of time, the main thing is that all the ingredients are at hand.
We take about 300 g of tomato ketchup (best — without flavoring or spicy additives) or regular tomato paste. We fall asleep in the same capacity 150 g brown cane sugar. Add half a glass of wine vinegar, a spoonful of soy sauce, one and a half tablespoons of ready-made mustard (sweet, type Dijon).
Wine vinegar added to brown sugar
From spices and seasonings - two tablespoons of ground paprika, one - salt, and one teaspoon black pepper. boiled You can dilute the sauce with water to the desired consistency. It remains only to thoroughly mix the resulting mixture with a blender or by hand until completely homogeneous, and you can saythat the sauce is ready.
Sauce cooked on fire
This sweet and sour Barbecue sauce takes a little more work, but it's also said to taste a lot more refined.
- A pound of tomato paste is laid out in a saucepan with a double bottom (to avoid burning), slightly diluted boiled water, seasoned with spices (hor or cayenne pepper, literally on the tip of a knife), and put on a slow fire.
- Simultaneously in kitchen a combine (blender) grinds half a medium onion, 2 ÷ 3 garlic cloves, 1 celery root. When ready - immediately in a saucepan to the tomato.
- Then, when the mixture is on the verge of boiling, add a quarter cup each of brown sugar, apple cider vinegar and Worcester sauce (if not to get, you can get by with the same amount of balsamic vinegar).
- It remains to add two spoons honey, the same amount - sweet mustard, a teaspoon of salt plus black freshly ground pepper –according to your preferences.
- The resulting composition languishes over low heat for about 15 minutes with constant stirring.
Do not be afraid of the heterogeneity of the composition - it should be so
Do not rush to immediately put such a sauce on the table! Experts advise letting it cool at room temperature, and then keeping it in the refrigerator in a closed container for at least a day. Now he's got all his taste qualities and ready to use.
Original BBQ Sauce with Root rhubarb
But more one, completely unusual barbecue sauce recipe with an original taste. The main ingredient in given case stands rhubarb - it will take about a kilogram of its stems.
Chopped rhubarb stalks
- The washed stems are cut into cubes. To them, in a saucepan with a double bottom, chopped onions (2 turnips), 400 g of cane sugar, 100 g of raisins, and a number of spices are added - 1 teaspoon of grated ginger, cinnamon, ground cloves, salt.
- 80 ÷ 100 ml of wine vinegar is poured into the pan, and it is put on fire - big at first, until boiling, and then slowly, until fully cooked.
- In the process of quenching ongoing constant stirring with a wooden spatula, added as needed boiled water.
- As a result, should succeed smooth texture, about such as we are used to seeing in ordinary sauces.
Once cooled, the barbecue sauce is ready to use. It can also be prepared for future use, rolled up hot in sterilized jars, followed by storage in a cool place. Thus, at the right time, he will always be at hand.
Delicious BBQ Sauce Recipes
Now that we have dealt with the preparation of the sauce, it is worth considering “what it is eaten with”. By and large account, high-quality barbecue sauce prepared by yourself with diligence and love will easily decorate any dish, up to pasta or spaghetti and boiled potatoes.
Even simple pasta or spaghetti barbecue sauce will add palatability
However, speech will go about a real barbecue, with cooking on lattice from the heat red-hot coals.
Pork ribs B-B-Q
Pork ribs - cooking classic lattice B-B-Q. Everyone who has ever tried them has only positive memories. Let's try to make them ourselves.
Ideally, of course, ribs must be fresh, not from frozen meat. The lighter it is intercostal intervals, the tastier and more tender succeed at the exit.
You can approach the preparation of meat in two ways - use a dry marinade, and immediately proceed to further cooking, or pre-hold ribs in liquid marinade for 4—5 o'clock. Both methods have their supporters.
- In the first case, cut into portions ribs rubbed first with vegetable oil, and then with a mixture of spices - dry marinade. It contains 1 tablespoon black pepper, paprika, rosemary, 2 - salt and crushed 3—4 cloves of garlic.
Pickling "dry" way
- Liquid marinade is a matter of taste of the owner. The main thing is more onions, spices to taste, and dry wine, beer, and even ordinary carbonated mineral water are used as a liquid ingredient. But vinegar should not be abused - it can ruin the whole thing.
If dry pickling is used, then you should heed the advice - wrap the ribs in foil for the initial frying, which will allow the meat to be completely saturated with juice.
In both cases, after 10—15 minutes baking for lattice preheated barbecue ribs thickly smeared with barbecue sauce on both sides (the foil is removed before that - it will no longer be useful). To evenly distribute the sauce, it is best to use a soft brush - this is both convenient and there is no risk of burning yourself.
A kind of "classic" barbecue - pork ribs
Left to hold ribs on the lattice more a total of 10 minutes on each side, and you can serve them piping hot on the table. It is clear that a bowl of sauce should also be on the table.
Chicken with barbecue sauce
There are a lot of recipes for grilled chicken. Here is one of them:
- Gutted medium sized chicken (about one and a half kilograms) incise, how for cooking chicken tobacco, generously rubbed with a mixture of salt and spices (similar ready-made compositions are available in abundance, but it is easy to make it yourself, according to your own taste).
- Marinade is being prepared - kefir (fat content 1%), finely chopped greens and crushed garlic.This composition will give chicken meat a special softness and tenderness.
- It is necessary to soak the chicken carcass in the marinade for 3—4 hours, in a cool place.
- When ready, they take it out, dry it with a napkin and wrap it in foil. This "bundle» stacked on lattice heated barbecue. After 15—20 minutes are removed to remove the foil and collect the juice that has come out.
- Before repeated frying produce abundant smearing of meat with barbecue sauce on both sides - and again on lattice.
Whole Chicken on BBQ Grill
- Now it remains only to visually monitor that the meat is completely ready and covered with a crispy brown crust. Everything can be served!
Chicken wings with barbecue sauce
Many people also love this dish. Chicken wings are an inexpensive product, everyone available, cooking not will take a lot of time, and you can pamper yourself and loved ones with such a delicious dinner not only on holidays, but also on any other day.
- The main feature of cooking is that barbecue sauce itself is used to marinate the wings, which, however, can be “enriched” with chopped onion rings and slightly diluted boiled water. You can find recommendations to add the juice of a squeezed lemon there.
Soaking in barbecue sauce
- Washed wings are soaked ha 4—6 hours (can be left overnight in the refrigerator).
- After marinating, there are no tricks in further cooking. The wings are laid out on an already hot lattice and kept in the heat until fully cooked. A characteristic crispy crust on both sides will tell about it.
Even from one species - saliva flows
The dish is well served with fresh herbs.Lovers of drinking beer in a friendly company appreciate it very much - believe me, this is no worse than with salty fish.
BBQ sausages
Perhaps this is the simplest and simplest recipe that can help out in the event of an unexpected arrival of friends. No pickling, a minimum of preparatory work, very fast cooking are the main advantages of this delicious dish.
Stores sell special grilled sausages, how in the form of a semi-finished product, and requiring only heating and final roasting on coals. But, by and large account, in some cases always fit and regular boiled or boiled-smoked sausage - cooking on the grill her can never spoil.
- So what needs to be done? First of all, light a fire and let the wood burn completely until coals form. At this time, prepare the sausage for frying.
- Cross-shaped incisions are made on it (as on given photos), it is rubbed with mustard and sprinkled with spices to taste.
On sausages you need to make shallow cuts
- Sausages are laid out on lattice and getting ready if possible, at minimum heat - the main thing is not to let them burn.
- 10 minutes before the expected readiness, the sausages are generously coated with barbecue sauce.
- More 10 minutes of frying - and they are removed into a deep porcelain bowl, after which they are completely filled with the remaining sauce. Now they need to let stand 10—15 minutes.
- Everything, you can serve it on the table and invite guests to it - you can be sure what they won't believe what hosts completely unprepared for their arrival!
Fish with barbecue sauce
Has come turn fish dish prepared lattice B-B-Q.
Unlike meat, fish absolutely does not need pre-soaking - excess moisture will only spoil her taste qualities. Thus, if the fish is fresh or completely defrosted, you can immediately proceed to her cooking.
- Chopped steaks or whole fish (if they are not too large, such as mackerel) are washed, dried with a towel and rubbed with a mixture of spices, salt and spices, according to personal tastes. Often small incisions are made, where thin slices of lemon are inserted - this will add sophistication to the dish and help to get rid, if necessary, of the “damp taste” characteristic of some types of fish.
- When ready, the pieces are laid out on red-hot lattice B-B-Q. Necessarily must be balanced frying both sides.
- After 7 ÷ 10 minutes, you can start brushing the fish with barbecue sauce - each time you turn it over to the other side. It is most convenient to do this with a brush.
Ready-made fish steaks fried on a barbecue
- The cooking time directly depends on the thickness of the steaks or the size of the whole fish. When the spine bone will be easily separated from the meat, and the fish itself will be covered with a delicious crust, you can serve the dish to the table.
Bonus video - a completely unusual recipe for chicken with barbecue sauce
Finally, some good advice
- Don't forget to prepare the brazier in advance –by the time the products are displayed on lattice tongues of open fire are unacceptable, flickering red embers should slightly “twitch» gray raid.
- Very large pieces of meat or fish are sometimes appropriate to begin cook in the oven, and only at the last, frying stage, move to lattice B-B-Q.
- It is unacceptable to re-freeze once thawed meat or fish - the product will be spoiled for barbecue. It is also unacceptable to keep, even for a short time, raw and cooked meat in the same dish. Moreover, even knives for them should be used different.
- Excess marinade on foods can cause a sharp flash of flame - before laying on lattice it should be shaken off well.
- Wash hands before eating and especially, before cooking, we were all taught from early childhood, and we probably don’t need to be reminded of this.
- Never and never who do not rely onif you are busy cooking barbecue. Not at under what circumstances do not leave brazier without his attention - there is no guarantee that a fire hazardous situation will not arise, or about red-hot metal won't get burned silly child.
