Barbecue

To barbecue - this is special culture. Reason to that - historical: in order to zazharit' the piece of meat on the rod (the very same shashlik), it is necessary neither special effort nor time. But here is the preparation of beast flourishes wholly, namely so originally it was done to barbekyu, it required skill and habit. Advertisement Moreover catching and eating large animal - these are hunting success, the moment of celebration. So to barbecue subconsiously it was connected with the holiday, by long preparations, with many rituals and by the solemn eating of meat in to the circle of participating. And although the technologies of preparation changed in the course of time, the sensation of holiday remained. 1. contemporary barbekyu no longer it is fried on the naked lattice, it is prepared on the apparatus, which is called "gril' for to barbecue", but in private life - barbecueushnitsa. Meat is prepared above the convection heat at a temperature from 95 to yy0'.Ch. with this to barbekyu it is differed from grilya, which is made within the shortest periods at a temperature of yyashch'.Ch and besides not above the heat, but on coals. 2. in order to vslast' to pokoldovat' above prepared myastsom, they will be necessary by you: tongs with the long knob - this of times. You will rake coals by them and turn over meat. The one who pierces meat by fork, itself is guilty, that the juice emerges, and as a result to barbekyu it becomes rigid. Two: brush from the natural bristle. By it you will smear lattice by vegetable oil. Three: the kaminnye matches for kindling of fire. Four: glove to the elbow from the incombustible material, it is understandable for which. Five: tray for to barbekyu, on it you will fry vegetables for the garnish. 3. to light barbekyushnitsu is necessary by coal. Lump charcoal of irregular and different shape is singularly accurate fuel. Briquet coal, which consists of sawdust, soots and bituminous coal, can be acquired only from the endlessness. When this briquette is kindled, already 20-25 minutes will be required, so that would burn down and would be aired out all petrochemical products, entering its composition. 4. for the additional heat in the process of preparation it is worthwhile to lay firewood or chips, a little moistened by water. Epicures give preference to meskitovym, juniper or oak - so meat will smell of column of smoke. 5. selection of meat depends wholly on your it is gustatory, tradition to us will be able nothing to advise. For example, in South Carolina to barbekyu, as a rule, from the pork. In Texas - hundred per-cent beef. Italians generally prefer to slip over the spit of sea reptiles. Only requirement - meat must be dried from all sides so that from it would fall as less than the fat or moisture. For to barbekyu is suitable any part the flourishes: from the brisket to the sirloin part. Pig ribs enjoy enormous popularity. 6. if the European tradition of preparation to barbekyu you is nearer, then meat should be pickled. In the lemon whether juice, in the vinegar, in the mayonnaise or in yogurte - the matter your. Meat and bird should be held in the marinade from 1 to 3 it is hour. If pieces are thick, then do not await, that they will pickle by the pillar: marinade penetrates only to the centimeter. 7. in the method of pickling meat compulsorily must be name, even invented in motion. This adds respects to cook. By the past summer this author, guest in the south of France, decided to show gallam "our Russian method" of preparation barbekyu, keeping in mind, the pickling of meat in the mayonnaise. In the large out-of-town house of mayonnaise for some reason it did not prove to be. Then 4, without confusing, wet meat in the tender Dijon mustard (and since then by all I persistently recommend this prescription). By the way, method was called name "Russian", and the mistress of house took away marinade, after reporting that it still will serve as sauce to tomorrow paste. 8. Americans never pickle meat for to barbekyu. They rub by its seasonings, ground garlic, pepper. Most important - to reach complete "osmozisa" - so that during they are hot it were formed the crust, which retains moisture inside. In the process they are hot meat it is sprinkled by water or white wine. 9. responsibility for preparation to barbekyu must not be collective. One person must answer for the process! In America this honorable post is called bibik'yuer (from reduction BBQ). So they call the cook, who besides barbekyu nothing knows how to make. 10. however, then that perform American bibik'yuery, to us it will seem by comical. They can leave around mangala with the thermometer, measuring temperature, they can sketch graphs or be compared with the instructions. Apparently, the less the improvisation, the tastier the meat is obtained in them. for 11. safety for it does not be worthwhile to locate barbekyushnitsu next to the bushes and the twisted plants. It does not be worthwhile to prepare under the shed so that the toxic smoke would not be accumulated. But to pour on coals by combustible substances - generally barbarism. 12. main during the organization barbekyu itself - correct company. This, it would seem, banality has excellent illustration. Not so long ago at auction EBay proposal "four klevykh chuvakov from sydney" to leave with them for barbekyu was evaluated by unknown buyer into 12 million dollars. It was explained at the moment of payment that this it was not more than the joke, true, which made to four a not bad advertisement. Thus far Australians obtained only more than hundred claims and several hundred letters from enraptured besserebrennits. Their proposal as before continues to dangle at the auction, truth with the price of 45 940 dollars. But picnic all is put aside and is put aside. Because it is not possible to at random select company for to barbekyu. *** To say on the conscience, the tradition of the preparation of meat on the fire available in each primitive tribe. For the right be called to today the native land to barbekyu argue several countries and continents. And as in each interminable spore, the arguments of sides very amusingly to observe. French version: word occurred from the expression "barbe et queue" - from the beard to the tail. There remained only to explain, when this French bulls bore beard. Spanish version: to barbekyu first took for the armament Spanish konkistadory, which subjugated American continent. In this manner Indians prepared meat for themselves for the journey. Problem was in the fact that this meat frequently occurred infected by insects. Therefore Indians lit near the dried meat smoky bonfires. But that which was obtained, was called "barbakoa". Italian version: name occurred from the the Latin barbar. Barbaras (thus they were called any foreigners, not to latinyane) they were characterized by the fact that the flourishes of animals slipped over spit wholly. Gaityanskaya version: word "barbekyu" occurred from the word "maturation" - since the meat lies on the lattice. Contemplative people, nothing you will say. American version: since in the beginning of the mastery of the continent of meat it was little, this method of preparation made with its less rigid and more edible. Frantic American version: barbekyu devised boy scouts. And everything