A recipe for an unusual marinade for a traditional picnic dish and outings. Barbecue in beer turns out soft, juicy, with a subtle smell of malt and hops, while the dish itself is non-alcoholic – when frying, all alcohol evaporates.
You can marinate in beer any “red” meat: pork, lamb or beef. But the most delicious is pork kebab, because it is this meat that perfectly absorbs the beer aroma. Pork (neck, brisket or shoulder) should be fresh, not frozen with small layers of fat.
The best option is live beer on tap, which has not been pasteurized, then the aroma of kebabs will be brighter. But if there is no draft beer, canned beer (preferably not filtered) will do. I do not recommend buying the cheapest varieties. For the marinade, it is better to take an average or expensive beer, especially since it does not require so much. You can also use natural kvass instead of beer.
Ingredients:
- pork meat (neck, shoulder, brisket) – 1,5 kg;
- light beer – 300-500 ml;
- onions – 3-5 pieces (medium size);
- pepper, other spices – to taste;
- salt – to taste.
The optimal amount of meat per person is 300-500 grams. The more other dishes, the less barbecue is required. The proportions in the recipe are designed for a company of 3-5 people. The exact volume of beer depends on the marinating container.
How to cook barbecue in beer
1. Cut the washed meat into pieces. The size of the pieces depends on the grill, season and place of frying. In summer, in not very windy weather, you can cut the pork large (6-8 cm) to make the barbecue juicy. In the cold season, and when there is a strong wind, it is better to make the pieces smaller (3-4 cm). They will fry quickly, but remain juicy.
2. Cut the onion. Lovers of a bright onion flavor can chop the onions on a grater, in a meat grinder or in a blender to a mushy state. If you like fried onions, then it is better to cut them into rings (small) or half rings (large).
3. Place the pork in a pot or plastic tray. Add onions and dry spices, do not salt. Cover, leave the meat in a dry marinade for 30-40 minutes at room temperature.
4. Pour the pork with beer and marinate for 2-3 hours, in the refrigerator – 6-12 hours.
The meat should only be slightly covered with beer, but not float in it! Salt 10 minutes before frying.
5. When the coals are ready, string the kebab on skewers in the following order: a piece of pork, a couple of onion rings, again a piece of meat. The largest pieces should be in the middle of the skewer, as the heat is usually stronger there.
In order for the kebab to be evenly fried, it is important to fry the pork all at once, and not one skewer while stringing the next.
6. Fold the skewers with meat on a tray and move closer to the barbecue. Pour the beer marinade into a bottle, you will still need it.
7. Put the barbecue on the grill. In the process of frying, periodically turn over and pour the marinade from the bottle over the meat.
The total cooking time for pork skewers is 20-30 minutes in more or less strong heat. The finished meat has a brown color and slightly baked barrels. After an incision, clear juice is released from the meat fibers.
If after the specified time it seems that the kebab is still damp, it is better to remove it from the heat, it will reach readiness in the pan, but overcooked meat can no longer be improved, it turns out dry.
8. Put the finished kebab into a ceramic dish or an enameled (steel) pan and cover with a lid. Plastic (even food grade) significantly spoils the taste of the dish.
