Barbecue is a universal way of cooking, which is both tasty, simple and healthy.
It is used for different types of meat, poultry, fish, vegetables and the result is always pleasing.
Before cooking, any product requires pickling.
How and what is the best way to do this?
Barbecue marinade - general principles of preparation
Spices are the basis of any marinade. They give the dish a taste and aroma. Ready-made mixes can be used for a specific product, such as fish or chicken. Or collect fragrant ingredients yourself, which is much more interesting.
What can be used for marinade:
• ready-made sauces (ketchup, mayonnaise, soy);
• different types of vinegar;
• citrus fruits;
• vegetables;
• roots and greens;
• alcoholic drinks.
The amount, type and method of bookmarking the ingredients is determined by the recipe. Usually, the main product is simply soaked in the marinade. Sometimes they add chopped onions, tomatoes.
Universal barbecue marinade
A variant of a simple barbecue marinade, which is equally suitable for all types of meat, poultry, mushrooms and vegetables. A real lifesaver for those who cook several products at once.
Ingredients
• 1 onion head;
• 50 mo vegetable oil;
• 30 ml of soy sauce;
• 30 ml balsamic vinegar;
• 0.5 tsp salts;
• 1 tsp Sahara;
• 0.3 tsp black pepper and other seasonings.
Cooking
1. We clean the onion head, cut into pieces and put in a blender. Turn into mashed potatoes.
2. Add salt, sugar and pepper. You can throw any seasonings or ready-made spice mixtures for a particular product, for example, for fish or chicken.
3. Immediately pour soy sauce, add vegetable oil, it can be any. Vegetables and fish are best cooked with olive oil.
4. Pour in balsamic vinegar or any other 6%.
5. Beat the marinade until smooth.
6. Take a kilogram of the main product, cut into pieces.
7. Pour the marinade and mix well with your hands. We leave the meat products to marinate under a small oppression for up to 12 hours. 2-3 hours are enough for the fish. As many vegetables and mushrooms.
Ketchup barbecue wings marinade
Variant of bright and saturated marinade for barbecue wings. The bird turns rosy, juicy, while three hours are enough to soak. You can take any tomato ketchup, the severity does not play a role.
Ingredients
• 1 kg of wings;
• 2 tablespoons of ketchup;
• 2 onion heads;
• 3 tablespoons of soy sauce;
• pepper;
• 2 cloves of garlic.
Cooking
1. Cut the onion with any slices, drop into a large bowl.
2. Add pepper, a small pinch of salt and grind with a pestle. The pieces will become soft and moist.
3. Add ketchup, chopped garlic (optional, you can not put it), pour in soy sauce.
4. Stir everything thoroughly.
5. Wash the wings, remove the remnants of feathers and pads, dry with napkins. No need to chop.
6. Throw the chicken into the marinade and carefully rub each wing on all sides. Then we try to tightly lay the pieces in a bowl.
7. Cover with a flat plate, put a little oppression about a kilogram.
8. After an hour you can stir, and after a couple of hours send wings to the barbecue.
Barbecue chicken marinade with ketchup and apple juice
A variant of the amazing marinade of barbecue chickens, which includes natural apple juice. It is advisable not to use the reconstituted beverage from the bags, it will turn out to be not at all such a fill.
Ingredients
• 300 ml of apple juice;
• 150 ml of ketchup any;
• 4 tablespoons of brown sugar;
• 2 tsp mustard;
• 4 tablespoons of apple or balsamic vinegar;
• 70 ml brandy;
• salt, pepper, chicken seasonings.
Cooking
1. Put ketchup in a pan and add brown sugar, throw a spoonful of salt, seasoning for chicken and stir well.
2. Pour apple juice and brandy. Alcohol can be ruled out.
3. Add balsamic vinegar and put the marinade on the fire. Warm up until boiling, then turn it off. Cool down.
4. Immerse the chicken, rub on all sides. You can put a little oppression on top. Pickle about four hours.
Spicy marinade barbecue pork with horseradish
A variant of vigorous pork marinade for barbecue based on sour cream with horseradish. The meat will turn out unusually juicy, piquant and aromatic. Horseradish can be taken grated fresh or canned. Calculation of 2 kg of meat.
Ingredients
• 0.4 kg of sour cream;
• 1 spoon of grated horseradish;
• 2 tsp mustard;
• 5 sprigs of parsley;
• red pepper, salt.
Cooking
1. Immediately cut the pork in the required pieces, add a pound of shredded onion to the meat.
2. For marinade, we throw grated horseradish, mustard into sour cream and pour a little red pepper. All is well rubbed.
3. Add salt to taste. On average, 2 kg of meat will take about 2 tsp.
4. We chop parsley and also toss in sour cream sauce.
5. After dissolving the salt and combining the tastes, pour the marinade into the meat with onions.
6. Stir, cover and poison for several hours. You can keep such meat in the refrigerator for 24 hours.
Barbecue Wine Marinade
Another version of the universal barbecue marinade for chicken, meat, fish. It will take a natural wine. For poultry and fish, it is better to use a white drink, for meat you can take red wine.
Ingredients
• 300 ml of wine;
• 3 cloves of garlic;
• 1 spoon of vinegar;
• 1 leaf of laurel;
• pepper, salt;
• 2 tablespoons of oil;
• 2 pcs. onions;
• 300 ml of water.
Cooking
1. Pour water into a saucepan and set on fire.
2. Add salt and pepper, pour vinegar and vegetable oil. You need to salt the marinade well, as the wine and the main product are unsalted.
3. Boil a couple of minutes. Cooling down.
4. We clear the recipe onions, cut into rings, dip in the marinade.
5. Cut the garlic into small pieces and throw it into the pouring too.
6. It remains only to pour the wine, mix thoroughly and immerse the main product.
7. Meat in such a marinade can be kept for up to 4 hours in a refrigerator, but it will be pickled much earlier. 2-6 hours are enough for poultry and fish.
Marinade for barbecue wings on mayonnaise
A variant of an inexpensive and affordable marinade for barbecue wings, which is prepared on a regular mayonnaise. You will need a small pack of 200 ml, as well as some flavoring additives.
Ingredients
• 200 ml of mayonnaise;
• 1.5 kg of wings;
• 1 spoon of tomato paste;
• 3-4 cloves of garlic;
• 1 tsp seasoning for chicken;
• 1 tsp salts;
• a little dill.
Cooking
1. Spread immediately in a large bowl for pickling all mayonnaise, salt.
2. Throw the seasoning for the chicken. Or mix coriander, several types of pepper, sweet paprika on your own.
3. Grind the garlic, set in a bowl. If desired, add chopped onion.
4. Throw chopped dill and tomato paste. Mix everything thoroughly with a spoon, you can grind it so that the aroma of garlic and herbs is quickly transferred to the sauce.
5. Rinse and prepare the wings. Dip in the marinade.
6. Stir and let lie down for several hours. But do not disregard, periodically mix.
7. Then we take out the wings, shake the marinade and send the chicken to the barbecue.
Korean Ginger Barbecue Chicken Marinade
A variant of the spicy marinade for barbecue chicken, which makes the bird just extraordinary. Suitable for soaking whole carcasses, thighs, drumsticks and wings.
Ingredients
• 4 tablespoons of sugar;
• 1 cup of soy sauce;
• 1 clove of garlic;
• 1 cup of water;
• 1 onion or 1 spoon of onion powder;
• 1 tsp grated ginger;
• 0.5 lemon;
• 1 pod of chili.
Cooking
1. Grind the hot pepper pod, pour a cup of water and put on the stove. Add grated ginger and sugar, bring to a boil and turn off. Insist until cool.
2. Add soy sauce, squeeze the juice from half a lemon, remove the zest and add to the marinade.
3. Pour onion powder. Or crumble a whole head, and add to the total mass. You can chop the onion with a blender to a puree state, it will turn out even better.
4. Add the mashed clove of garlic.
5. It remains to immerse the chicken in the marinade and let it lie down for several hours. It is advisable to put a press. You can periodically turn the pieces so that they are saturated with the marinade evenly.
Barbecue marinade pork "Torero" with lemons and tomatoes
A variant of lemon pork barbecue marinade that gives the meat an extraordinary flavor. And a special aroma will give dried tarragon.
Ingredients
• 2 lemons;
• 1 glass of water;
• 1 tsp tarragon;
• salt pepper;
• 1 kg of pork;
• 5 onions;
• 2-3 tomatoes.
Cooking
1. We take boiled but cold water, add a little salt, tarragon and any pepper to it, while we leave to insist.
2. We wash the lemons, take them in our hands and with an effort we roll on the countertop. Then cut once over a bowl of prepared water. We pour out the juice and the residues are outlived.
3. The meat is cut into ordinary pieces, you can slightly beat off. We cut onions into rings and also tomatoes.
4. Pour the products with lemon marinade and leave for five hours.
Barbecue Wing Citrus Marinade
To make such a barbecue marinade you will need oranges. If there is already prepared juice, then you can take it.
Ingredients
• 2 oranges;
• 1 tablespoon of sugar;
• 50 ml of soy sauce;
• 2 cloves of garlic;
• 1 spoon of ketchup;
• 1 spoon of sweet paprika;
• 1/3 teaspoon hot pepper.
Cooking
1. We take washed oranges and in any way we prepare juice with pulp from them. You can just squeeze it by hand. We discard the bones.
2. Add sugar and soy sauce.
3. Throw a spoonful of ketchup and whisk together with a whisk or an ordinary fork.
4. Cut the garlic into small pieces, toss in the marinade.
5. It remains to add sweet paprika, hot pepper. If soy sauce is not salty enough, then pour a little salt.
6. Lay the wings in the marinade and mix well. We have it compactly, leave for three hours.
Barbecue marinade - tips and tricks
• In order for the greens to quickly give the marinade flavor, after slicing the leaves, grind with salt until the juice appears. You can do the same with onions, they simply rub it with your hands, previously sprinkled with salt. Grind garlic better in a mortar. And, as famous chefs advise, you only need to grind the cloves with a knife.
• In the marinade, it is very important to dissolve all the ingredients, to let the tastes combine. You need to thoroughly mix the mixture, you can use a mixer, blender, whisk. Before pouring the main product, it is recommended to let the marinade stand for half an hour.
• Pour meat with warm or cold marinade? In fact, there is no clear rule. To preserve the product longer, the ingredients are cooled. If you need to reduce the time of pickling, then you can pour the meat with a warm marinade, whose temperature is equal to body temperature.
• Not a single marinade will cope with meat, will not make it juicy and soft if the piece is improperly prepared. All restraining films must be removed from the product and be sure to cut across the fibers.
