Why do you need to sprinkle salt on the coals when grilling kebabs.

Kebab preparation requires a special skill. To be precise, it should be said that the preparation of a tasty, aromatic, juicy and well-fried kebab requires skill and knowledge of some subtleties.

The most important problem that arises when roasting meat on coals is dripping fat, from which the coals ignite again.

Actually, the key to the success of the preparation of your favorite dish lies in maintaining the desired temperature and avoiding fire from dripping fat. This is where knowledge of the subtleties and secrets comes in handy.

Emerging problems
Marinate meat and light coals. All that is needed in order to cook a barbecue. But it was not there. In the grill, you need to maintain a constant sufficient temperature.

Then the meat is cooked evenly and will turn out fragrant and juicy. And the fat dripping during frying interferes with maintaining sufficient heat in the coals. The drops keep the coals on fire.

The flame for the kebab is direct destruction. The meat is charred on the outside, but the inside remains moist. Everyone is used to fighting in such cases in their own way. Some extinguish the fire with water spray.

Someone uses kvass for this purpose, someone the remaining marinade. However, the outcome is always the same - moisture lowers the temperature. This increases the frying time and the taste begins to suffer.

A special secret
It turns out that in order to create the ideal heat and prevent the fat from burning, you just need to sprinkle the coals before frying with ordinary salt.

As soon as the coals are ripe for cooking, sprinkle them with salt. It will take from 100 to 200 grams. The main thing to remember is that when it gets into a flame, salt can present you with fireworks. Reaction of salt with flame - small explosion!

So be extremely careful. Well, when everything settles down, you can start cooking a barbecue. Such a trick will help reduce the frying time to 20 minutes and save you from unexpected fires, as well as help protect the meat from ash.

This simple method is used in the Caucasus. And there, as you know, the most delicious barbecue. Once I had a chance to witness the preparation of an amazing shish kebab in person.

And surprisingly, the meat was not marinated then. Fresh pieces were simply skewered and sent to the coals. During frying, everything was generously sprinkled with salt and sprinkled with diluted wine.

Moreover, salt was poured onto coals and meat. The dish turned out to be by no means salty. I have never tasted kebab tastier.
Do you have any secrets for making barbecue?

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