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

Cooking barbecue is a process that requires a special art. So, in order for the meat to turn out tasty, juicy and fragrant, it is necessary to follow a few rules and tricks in the process.

The most common problem that occurs during the cooking process of kebabs is constantly dripping fat. It is from him that the coals light up again.

It is in maintaining the required temperature and in avoiding burning fat that the main art lies.

Problems during frying
At first glance, it may seem that cooking a barbecue consists only in preparing a marinade for meat, as well as in kindling coals.

But this is far from true. The fact is that inside the brazier it is necessary to maintain the optimum temperature.

It is in this case that the meat will be fried evenly, it will be not only fragrant, but also juicy. It is the accumulated fat that prevents the maintenance of this temperature.

An open barbecue flame is a real threat to the barbecue. The fact is that the meat is charred on the outside, but inside remains uncooked.

Barbecue people have invented several ways to deal with this extremely unpleasant phenomenon. For example, some people use water splashes for this.

Some use kvass or marinade. But the fact is that moisture does not always lower the temperature. The fact is that any liquid increases the cooking time of the kebab, from which its taste qualities invariably deteriorate.

An interesting and effective way
In order to avoid this phenomenon, coals must be sprinkled with coarse salt before frying. For this purpose, it will take from 100 to 200 g. spices. However, it should be borne in mind that salt in combination with fire can give a slight crackling reaction.

This method is actively used in the Caucasus. At the same time, meat is not pickled there at all, in most cases. Fresh pieces must be planted on skewers and simply sent to the grill.

During frying, it is necessary to actively sprinkle with salt, and also generously pour diluted wine. The latter should be only natural, of good quality. Otherwise, the taste of meat may be completely spoiled by the presence of alcohol.

If you follow all the above rules and recommendations, the cooked kebab will be incredibly soft, juicy and tasty. At the same time, fat dripping onto the coals will not interfere with the frying process.

I hope you found our article useful, and as a token of gratitude, please put your finger UP and don't forget to subscribe to the channel. See you soon!