5 mistakes that can ruin grilled meat

I welded my portable grill from thick iron when I was learning to use a welder. It was, so to speak, a "test of the pen" But this simple thing has served us faithfully for many years. It is easy to throw it into the trunk of a car and take it with you into nature, it is easy to take it out into the garden and fry meat.

But, although a lot depends on the grill in how the meat tastes, not everything depends. Quite different factors play a significant role. And I want to tell from my experience how I prioritize when cooking meat on the grill.

I have been in such a situation more than once when guests, warming up with a good drink, are looking forward to juicy cuts of meat for a snack. But when they are given the result of the "witchcraft" of the owner of the barbecue, the disappointment is very strong - dry, burnt pieces, from which they smell not meat, but coal, are inedible!

What could be the reason?

1. The quality of the meat.

It is best to take young pork of low fat content for the barbecue. This type of meat will be ideal for barbecue and steak.

The easiest option for beginners is chicken. It is quite difficult to spoil it, and it prepares very quickly.
But lamb and veal require an experienced hand and it is not worth starting your way of a "mangal man" with them.

The meat should be fresh, not defrosted. This is shown by a simple test - when pressed, a pit is formed, but it quickly disappears. Means the meat is fresh. If juice is released and remains in the hole, the meat is frozen.

2. Marinade

This is the second part of the kebab. There are dozens of types of marinades. Can be marinated in wine, juice, sauce, kefir, onion juice and other marinades. Beginners can be advised ready-made sauce - soy, tomato, mayonnaise and combine them with onions. Using ready-made sauce, it is impossible to mistake the proportion. And when it works out, you can start experimenting.

3. Dirty accessories

The grill and skewers must be clean. Probably everyone has seen the picture of "burning" on the coals of the grate, on which crusts from meat remained from the previous use? Or skewers, stained with an incomprehensible fatty substance. I never allow this, all my instruments are clean, because I respect my guests and myself. That is why my meat does not stick to the skewers, and it is not necessary to chop it off with a knife from the grate!

4. Fuel

I use only birch coal, not the cheapest one. The inscription on the package "Charcoal" means that it is from conifers. That is, you will have to complain that the meat is bitter - from the resin remaining in the poorly calcined coal.

5. Brazier

The thicker the steel, the better the grill keeps heat. In it, the coals will warm up well, you can use blowing and spraying to regulate the temperature. At the same time, the ash will not fill up all the meat, like on a fire.

These 5 factors, if not given importance, will make the meat on the grill not tasty and can ruin all the pleasure. Remember them and don't make these mistakes.