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How to smoke meat and fish on the grill, what is a smoker
The barbecue season is officially open, and the aroma of grilled meat with a smoke filled all the parks and dacha villages of the country again.
But what do we really know about the art of charcoal baking, besides simple recipes for kebabs and potatoes? With the help of simple devices, you can significantly expand the capabilities of the barbecue, surprising family and friends with unusual dishes. How to upgrade your grill and what, besides barbecue, you should definitely cook on coals this summer, says the Wday.ru expert.
Expert of the network of hypermarkets for repair and dacha OBI
Smoke of freedom over the table
Any brazier with a slight movement of the hand turns into … a smokehouse. It is enough to supplement it with the device of the same name. It is better to place the smokehouse away from home, because the smoke will be quite intense, but the breathtaking aroma will quickly gather at your table not only the whole family, but also the neighbors in the country. Feel free to experiment with anything from mushrooms to tenderloin. Even fruits are smoked by the most sophisticated gourmets.
The principle of operation of the smokehouse is very simple: sawdust or chips of deciduous trees are poured at the bottom, and the product is placed on top of the grate. The container is closed, placed on the grill, and the wood chips begin to smolder from the heat of the coals. Fragrant smoke permeates the food and quickly enough brings them to readiness. You will have to spend from half an hour to two hours, depending on the product – and you can serve fresh delicacies to the table. Home-smoked fish and sausages will not leave anyone indifferent.
Toward the end of the process, add fresh juniper twigs, which will not only add a delicious flavor to the dish, but also protect against mold and extend its shelf life.
Juicy on the inside, crispy on the outside
Grilling is a must for steak aficionados in summer. This outdoor kitchen tool will surprise you with its versatility, ease of use and speed of preparation. In the grill, food is cooked under the lid according to the high & quick principle – high heat and quick cooking. This allows the meat to be fried until crispy while keeping it juicy on the inside and bringing out the flavor.
With the charcoal grill, you cook delicious outdoor meat, fish, poultry and vegetable steaks with the grace of a chef. The cast-iron grate and lid make it possible not only to fry, but also to bake, stew and even smoke food.
Charcoal wok
A miracle of Asian cuisine, the spherical wok is designed to be cooked over an open fire. The essence of this culinary device is to fry food, cut into small pieces, constantly stirring them in a pan. This cooking technique is called stir-fry, where food hovers over hot oil without touching the bottom of the pan. There is also a special cast-iron wok for the barbecue, you can fry any food in it, and if you use the included lid, it will turn into a cauldron for cooking pilaf, soup, stew and other dishes on charcoal.
And the most sophisticated natures can be offered to use such a wok as a double boiler. Pour in some water, place the grate on top. As soon as the water boils, the rising steam will spill over the food, cooking it without a drop of oil for health benefits.
Smokehouse for the lazy
If you are not a fan of complex experiments in the kitchen, but you want to diversify the dacha menu, then you should try a new barbecue tool. The stainless steel smoker will add an appetizing smoke aroma to your ready-made meals without a long smoking procedure. Simply place this portable device on your grill or skewers, pre-loaded with fruit wood chips. Smoldering sawdust will begin to envelop the food cooked in the fire and lightly smoke it. This little trick will give meat or vegetables a real smoky flavor and make gourmets admire your culinary skills.