Picnics with family and friends are becoming more and more frequent. Many of us try to spend any holidays, any weekend that coincides with good, sunny weather in nature. But there is still a whole summer and autumn ahead, which also often pleases us with warm days. And, of course, any picnic necessarily involves barbecue, beloved by all Russians, but at some point the question arises - what to do if the barbecue has already become boring, if you want something new, but proven tasty and suitable for an outdoor picnic? And here the American version of kebabs and barbecue comes to our aid.

Not so long ago, even the word “barbecue” itself seemed to most of us something fabulously distant and unattainable. However, globalization and increased interest in the culinary traditions of other countries are doing their job. Today, for most Russians, barbecuing is becoming as popular as barbecuing.

So, how to cook a barbecue. Unlike shish kebab, when barbecuing, pre-prepared foods are fried on a special grill rather than on skewers. Moreover, for frying they can use various heat sources - gas, electricity and, of course, hot coals, allowing you to prepare the most delicious, smoky barbecue. Additionally, there are two ways to cook barbecue. The first involves an open method of frying food over coals on a grate, as in grilling. For this method, a barbecue or any other durable container is suitable, in which you can place a layer of hot coals and install a grill for frying. Another method involves the same frying of food over coals, but under a lid and is more reminiscent of smoking. In this case, you will need a special device for preparing a barbecue, the choice of which is unusually large - from the simplest, designed for small companies and a modest amount of food, to complex, expensive devices consisting of several chambers and equipped with various pressure, temperature sensors, etc.

The widest selection of products from which you can prepare a barbecue gives special scope for imagination. These can be portioned pieces or steaks of meat, poultry and fish, minced meat products, any combination of seafood, various sausages, vegetables and even fruits and sweets. The choice is huge, and the application of the most incredible marinades and sauces makes it completely endless. But, of course, there are also established combinations of products, sauces and marinades, tested by time and generations of lovers, that guarantee the preparation of truly tasty, aromatic and juicy barbecue.

Today, “Culinary Eden” has collected and recorded tips, secrets and recipes on how to cook barbecue, which will definitely help you prepare a real tasty barbecue even for those who are preparing it for the first time.

1. Special pressed charcoals are most often used for barbecuing. Such coals are easy to light, give an even heat and burn well in barbecues and barbecues. However, this does not oblige you to give up the opportunity to burn the coals yourself. To do this, make a separate fire, place thick, but not too long logs in it and wait until they burn out well. When the open fire goes out and only the coals glowing with an even reddish light remain, Carefully chop them with a hatchet into small (5 - 7 cm) pieces and transfer them to the grill using charcoal tongs. For barbecuing, the most preferred coals are made from apple, oak, hazel, and cherry. Charcoals made from these types of wood will give your products a special aroma and charm. But it is better to avoid coals made from coniferous wood; their resinous wood will give your barbecue a heavy, cloying taste and smell.

2. If you choose fresh, tender meat from young animals to prepare your barbecue, then you can easily do without pre-marinating the pieces of meat. Good soft meat just needs to be thoroughly coated with sauce 5 minutes before the end of frying. Tomato sauce is considered a classic sauce for barbecue meat. In a saucepan or deep frying pan, heat 1 tbsp. a spoonful of olive oil, add one finely chopped onion and two chopped cloves of garlic. Fry until golden brown, then add one cup of tomato paste, ½ cup water, 1 tbsp. spoon of vinegar, 1 tbsp. spoon of sugar, ½ tbsp. spoons of mustard, black pepper to taste. Thoroughly stir and bring the mixture to a boil. Reduce heat and heat your sauce for 15 minutes, stirring constantly. 5 minutes before readiness, you can add 1 tbsp. a spoonful of any chopped greens. Cool the finished sauce, transfer it to a glass jar and leave it in the refrigerator for 1 - 2 days.

3. Moroccan-style lamb is incredibly tasty. Prepare the sauce in advance. Chop 5 cloves of garlic, add 3 tbsp. spoons of ground coriander, 3 tbsp. spoons of cumin or cumin, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of honey and 2 tbsp. spoons of mint sauce or chopped mint leaves. Mix thoroughly. 5 kg. Chop boneless lamb into portions, mix with the prepared sauce and leave to marinate for 3 hours. Fry the finished meat over coals, 5 minutes before cooking, carefully brush with the remaining sauce.

4. BBQ pork ribs is deservedly popular. Add to them Chinese-style marinade and enchant your friends with the incredible aroma of oriental cuisine. 1 ½ kg. Cut the pork ribs into portions. To prepare the marinade, mix 4 tbsp. spoons of white wine vinegar, 4 tbsp. spoons of soy sauce, ½ teaspoon of Tabasco sauce, 2 tbsp. spoons of tomato paste, 1 tbsp. a spoonful of sesame oil, 1 teaspoon of dry mustard, two crushed cloves of garlic and 1 tbsp. spoon of brown sugar. Pour the prepared marinade over the ribs, mix thoroughly and leave to marinate for 3 hours. Grill on the grill until done; five minutes before cooking, brush the ribs with the remaining marinade.

5. You can make original barbecue envelopes from chicken fillet. Mix thoroughly 100 gr. finely chopped green onions and 200 gr. soft cream cheese. Carefully cut eight chicken breasts lengthwise, unfold them like a book, wrap them in cling film and roll them out with a rolling pin to a thickness of no more than 0.5 cm. Place 1 tbsp in the center of each fillet. spoon of onion and cheese mixture, wrap the edges of the fillet with an envelope. Wrap each envelope with 1 - 2 strips of bacon. Grill on a BBQ grill lined with foil for 5 minutes on each side.

6. Tuna barbecue is excellent. This fish amazingly combines rich taste and aroma with tenderness and softness of meat. Chop 4 onions, add 500 ml to them. dry red wine, 2 tbsp. spoons of sugar, ½ teaspoon of black pepper, 1 teaspoon of fresh or dried oregano. Mix thoroughly and marinate 700 g in the resulting marinade. tuna fillet for 2 - 3 hours. Fry the tuna prepared in this way on a wire rack for 10 minutes, turning frequently and basting with the remaining marinade. Serve the finished fillet as a whole piece, cutting into portions directly at the table.

7. BBQ salmon fillets are easy to make, but add Mojo sauce and you've got one of the Canary Islands' most popular barbecues. 1 kg. Chop the salmon fillet into portions. Grease each piece with olive oil, rub with salt, black pepper and sprinkle with finely chopped parsley. Grill on rack for 10 minutes, turning frequently. Separately, prepare Mojo Green Sauce. To do this, place 2 cloves of garlic, 1 tbsp. a spoonful of green coriander (cilantro), 1 teaspoon of cumin, 5 tbsp. spoons of olive oil, 2 tbsp. spoons of white wine vinegar, salt to taste. Grind everything in a blender until smooth, cool. To make Red Mojo Sauce, replace the cilantro with 1 tbsp. a spoonful of paprika. Serve both types of sauce with the prepared salmon fillet.

8. Shrimp appetizer - barbecue with lemon sauce - can charm anyone. Easy to prepare, it captivates with its bright aroma and delicate taste. 1 kg. Remove the shell from large shrimp, leaving only the tails. Drizzle the shrimp with olive oil and grill on the grill for 2 to 3 minutes. Prepare the sauce in advance. Heat 3 tbsp in a saucepan. spoons of olive oil, add 4 chopped garlic cloves and fry for 2 minutes. Then add the juice of three limes, 30 ml. sherry, 1 teaspoon lime zest and salt to taste. Warm everything together for another minute and cool. Place the finished shrimp barbecue on a dish garnished with thin slices of lime, pour over the sauce and serve immediately.

9. Vegetarians will definitely enjoy vegetables and mushrooms on skewers. Cut 3 small eggplants into thick slices, add salt and leave for 15 minutes. Drain the resulting juice and dry the eggplants using a napkin. Peel 2 sweet peppers and cut into large pieces, cut 3 small zucchini into slices, cut off the stems of 6 mushrooms. Prepare the sauce separately. To do this, mix 3 tbsp. spoons of lemon juice, 3 tbsp. spoons of olive oil, 1 tbsp. a spoonful of chopped basil, 1 chopped garlic clove and salt to taste. Divide the resulting sauce into two equal parts. Mix one part with chopped vegetables and leave them to marinate in a cool place for one hour. Thread the pickled vegetables and mushrooms onto wooden skewers and fry on the grill for 2 minutes. minutes on each side. Place the prepared vegetables and mushrooms on skewers on a large dish, pour over the remaining sauce and sprinkle with fresh herbs.

10. A delicious banana dessert - barbecue with vanilla ice cream will delight your children. And this dessert is so easy to prepare that even a child can handle it. Fry 6 large dessert bananas without peeling them on a barbecue grill. Place the finished bananas on plates, cut the peel with a sharp knife and open them a little so that the pulp is visible. Place one tablespoon of vanilla ice cream into the cut and serve immediately. Let guests eat the hot banana pulp with a spoon, mixing it with smooth creamy ice cream.

Today we have shared with you only a tiny part of the endless number of secrets of how to cook barbecue and barbecue recipes. But we are sure that your imagination and experience will easily turn ten recipes into a hundred! And “Culinary Eden” on its pages is always happy to offer you many new and interesting recipes and ideas for preparing various types of barbecue.

A very simple country recipe for a hot appetizer, which is prepared from store-bought sausages, regular cheese and slices of smoked bacon. Cut the sausages in half, place the cheese in the cut, wrap it in two strips of bacon and bake the dish on the grill until nicely browned. Be sure to try making this appetizer at your dacha! It’s delicious, satisfying, and requires minimal time!

At my dacha, I very often bake chicken wings on coals. So this time, I decided to prepare this dish, but as a marinade I used green stalks of young garlic grown in the country, and a large tablespoon of delicious amber honey collected by the neighbor's bees. The basis of the marinade was soy sauce. The process of preparing wings is no different: marinate, string on skewers, bake over coals.

As it turns out, you can make good and tasty kebab from elk meat, which is much softer than beef. A classic set of ingredients was used as a marinade for elk shish kebab: onions, salt, spices and vegetable oil. The kebab from this game, surprisingly, turned out juicy, soft and tasty! If anyone is still in doubt about whether or not to use the meat of this ungulate for making barbecue, I still recommend trying it!

Another option for cooking pork loin. This time, we will cut the meat into steaks, marinate the pork a little in spices, onions and vegetable oil, and then bake our kebab on the grill until a beautiful baked crust is formed. The dish is served with fresh herbs and fresh vegetables. I definitely recommend making this baked meat at your dacha, it’s really delicious!

I offer a very successful recipe for cooking wings on coals. The wings are marinated in spices and garlic, skewered in a certain way, and then baked over coals until evenly baked. Of course, many people know how to cook wings on a grill, but in this recipe I will tell you how to cook wings on skewers, as well as some features that may allow you to bring this dish to perfection!

Photo of a chicken that was baked over the coals of a fire on a spit, i.e. on a relatively thick (compared to ordinary skewers) birch stick, which served as an improvised skewer. This dish is surprisingly simple to prepare, but in fairness, it must be admitted that it is a little tedious... the chicken has to be constantly slowly rotated around its axis in order to achieve uniform baking... and this, damn it, is a very tedious task! In a nutshell, chicken on a spit is prepared like this: rub the bird with a mixture of salt and black pepper, thread the chicken onto a spit, secure with wire and bake over the coals of a fire. Well, what I said in a nutshell, in great detail and with photographs, can be found here.

A simple way to bake chicken outdoors, on the coals of a real fire. The chicken is separated from the bones without being cut, marinated in salt, garlic and spices, and baked in a layer on the grill until fully cooked.

Recipe for making a loaf with cheese and garlic. Take the loaf and cut it into slices. Let's add the filling: grate the cheese, mix it with crushed garlic, herbs and mayonnaise. We fill the loaf with this cheese mass and bake everything on the coals of the fire in foil. This is a snack, or a large sandwich, which is made in advance and quickly baked outdoors if necessary. Very convenient and tasty.

Photo of a rabbit shish kebab, which was marinated in a marinade containing sour cream before baking. Essentially, this recipe is an attempt to combine the two most successful, in my opinion, approaches to cooking rabbit meat. The first approach is to participate in the preparation of sour cream, which makes rabbit meat even softer and very tender, and the second, the chosen method of cooking meat is on charcoal, which on the one hand allows you to get baked meat, and on the other hand, makes it aromatic and simply amazing in its taste. The recipe for this game shashlik itself is not difficult to prepare, as you can easily verify by visiting it by clicking on the corresponding heading.

Photo of a rabbit kebab that I once cooked outdoors. It turned out very tasty, the recipe itself was simplified to the point of disgrace. We take a fatter rabbit carcass, very carefully cut it into pieces so that they can then be threaded onto skewers, marinate the rabbit meat in spices (an arbitrary set) and finely chopped onion in half rings. Well, after marinating the rabbit, pieces of meat are strung on skewers and baked over coals like a regular kebab. The entire process of preparing rabbit kebab with step-by-step photographs is captured in the attached recipe.

This is a photo of a roe deer kebab. This dish was baked on a raft. Actually, other than the marinade, there’s not much to tell. After cutting, the game was cut into small pieces, and without any preliminary soaking, marinated in a mixture of pepper, salt, spices, garlic, onion and hot pepper. Next, well-marinated roe deer meat was baked over coals like a regular shish kebab.

When you are bored with barbecue and other traditionally baked things in nature, this recipe for squid stuffed with cheese and baked on coals will help add variety. This is some awesome squid stuff, I recommend you try it!

Photo of salmon rolls with cheese baked on a wire rack. I prepared them from whole fish, but I made the cheese filling by adding eggs and flour to the cheese, so to my great pride, the cheese remained in the rolls and did not leak onto the coals! Actually, the very description of preparing salmon in the form of cheese rolls can be found here.

Photo of taimen kebab. On one of the rafting trips we were very lucky; we exchanged fish from the locals, so we decided to cook it in a more interesting way! Well, as usual, the simpler the better! If you do not take into account that this dish is made from fish, there are no other differences from regular kebab in this recipe. The fish is also cut into small pieces, marinated for several hours with salt, onion and pepper, then baked over the fire until beautifully baked.

Barbecue is a unique ritual of cooking meat over fire, a culture with more than a century of history, and perhaps more. In Russia, with the beginning of the summer season, fishing trips, picnics and other types of recreation, knowing the recipe for homemade barbecue sauce will allow you to prepare guaranteed tasty meat. You shouldn’t think that preparing traditional seasoning is something terribly difficult, and you will see this when you get acquainted with the recipes.

They say that Europeans owe the sauce to Columbus, who brought a recipe for a wonderful seasoning for meat from South or North America. The Indians of Hispaniola have used it in the preparation of alpaca meat since ancient times.

Over the centuries, the recipe has constantly evolved. The result is endless variety. But true modern barbecue is believed to have originated in South Carolina. The settlers of the state joined in improving the recipe and preferred some local ones. The Scots preferred vinegar and pepper; immigrants from Germany added their favorite product to the sauce - mustard.

How to Make Real BBQ Sauce

There are several options for making classic barbecue sauce at home - hot and cold. In addition, the types of seasoning itself differ, based on history and place of origin.

To understand what kind of seasoning it is and choose the appropriate recipe, you need to get acquainted with the composition of the seasoning.

There are 4 classic sauce bases:

1. "Heavy tomato." The most modern interpretation of the famous seasoning. The base is always tomato with added sugar. The cooking technology is such that the sugar caramelizes and gives the seasoning a specific stickiness.
2. "Light tomato" It is made based on the previous recipe, but with the addition of ketchup, which gives it a sweet taste and thick consistency.
3. Mustard. Consists of mustard with the addition of various spices in considerable quantities.
4. Vinegar-pepper. The most ancient recipe. The Indians mixed different types of vinegar with a variety of spicy spices and pepper. According to the technology, cuts are made in the meat into which the sauce is poured, which makes it soft and amazingly aromatic.

The proposed homemade options are not an exact repetition of historically established classic recipes; rather, they are the result of culinary experiments adapted to our realities.

Easy Homemade Ketchup BBQ Sauce

When mastering a sauce recipe at home, start with the simplest option.

Take:

• Ketchup – 400 ml.
• Large onion.
• Garlic cloves – 3 pcs.
• Honey - a big spoon.
• Sugar - a large spoon.
• Hot red pepper – ¼ small spoon.
• Sweet paprika - a teaspoon.
• Worcestershire sauce - tablespoon.
• Apple cider vinegar – 2 tablespoons.
• Sunflower oil – 2 tbsp. spoons.

Included in all BBQ recipes. Making it at home is not at all difficult. Cooking options are in my other article - I suggest you get acquainted.

How to cook a barbecue:

1. Pour oil into the frying pan, heat it up a little and add finely chopped garlic cloves and onion cubes.
2. Sauté until the onion is translucent - no need to brown.
3. Add sugar and honey and continue to simmer, stirring continuously. Soon the mixture will turn amber and the onions will begin to caramelize.
4. Sprinkle the mixture with paprika and pepper. If desired, add a spoonful of liquid smoke, which will give the sauce a smoky flavor. Stir.
5. Pour in Worcestershire sauce, add ketchup and stir again.
6. If you have time, let it brew a little, it will have a richer taste.

Classic BBQ Sauce - Recipe

Let me remind you: this is one of the classic versions of a meat additive.

Required:

• Tomato.
• Chili pepper.
• Bell pepper.
• Prunes – 7-8 pcs.
• Onion – ½ part.
• Garlic - a couple of cloves.
• Water.
• Brown sugar - 1/3 cup.
• Vegetable oil.
• Tomato paste – 2 large spoons.
• Smoked paprika - large spoon.
• Worcestershire sauce - teaspoon.
• Apple cider vinegar - teaspoon.
• Salt.

How to prepare the sauce:

1. Place the prunes in a saucepan and cook until the dry fruit is softened.
2. Place the garlic cloves, skins and all, into the pan for a minute. Then remove and peel.
3. Cut half an onion into cubes and sauté in oil until lightly golden.
4. Peel the tomato. Cut as desired and add to the onion. After a couple of minutes, add the tomato.
5. Add sugar, stir well and continue preparing the sauce. Periodically move the pan to the edge of the stove and stir the mixture. Decide that it is too thick - pour in a little boiling water.
6. At the same time, place the chopped chili and half of the bell pepper on a dry hot frying pan. Bake until almost charred (the chef advises pressing the bell peppers to the bottom of the pan using something heavy). With this we will achieve the natural effect of smoke from a fire at home.
7. Place the burnt peppers, let cool a little and remove the burnt fragments. Cut and add to the mass.
8. Clean the chili and add to the sauce.
9. Season with paprika. Add garlic.
10. Grind the prunes in a blender and transfer the puree to the barbecue.
11. Add apple cider vinegar and Worcestershire seasoning. Taste and adjust salt and sugar.
12. All that remains is to grind with a blender, rub through a sieve and transfer to a sauce boat.

Video recipe for Jamie Oliver's BBQ sauce with whiskey

How to Make Tomato BBQ Sauce

A type of sauce that can be attributed to tomato and mustard recipes equally. Suitable for preparing wings, marinade of pork and ribs, and burgers.

• Tomato – 50 ml.
• Water – 100 ml.
• Onion – 100 gr.
• Olive oil – 30 ml.
• Mustard powder – 5 gr.
• Worcestershire sauce – 15 ml.
• Tomato puree – 400 gr. (can be replaced with tomato sauce).
• Apple cider vinegar – 40 ml.
• Brown sugar – 15 gr.
• Garlic - a couple of cloves.
• Cayenne pepper - a pinch.

How to cook:

1. Chop the onion and garlic as finely as possible. Fry in oil over low heat until soft.
2. Add tomato puree, let it boil and cook for 5-8 minutes.
3. Dissolve mustard powder in hot water, add sugar and salt. If you use sauce instead of fresh tomatoes, you don’t need to add salt.
4. Add vinegar, tomato, hot pepper to the mixture, stir.
5. Pour into the tomatoes, onions and garlic, stir again and cook for 10 minutes. Served cold.

Attention! Using this recipe, you can prepare barbecue sauce for the winter. To do this, place the prepared hot sauce into jars and seal. Choose a cool place for storage.

Chicken wings in BBQ sauce - the best recipe

To prepare wings, choose any of your favorite barbecue recipes.

You will need:

• Chicken wings – 2.5 kg.
• Sauce – 300 ml.
• Hot red pepper, paprika, salt.

Step-by-step preparation:

1. Place the wings in a large bowl, add salt and stir, distributing the salt evenly.
2. Sprinkle with spices and stir again. Leave for an hour.
3. Pour over barbecue and stir.
4. Grease a baking sheet with oil, place the wings tightly and bake in the oven for 30-40 minutes at 200 o C.

BBQ pork ribs

A recipe for a picnic or an oven - it doesn’t matter.

• Ribs – 1.2 kg.
• Dijon mustard – 5 tbsp. spoons
• Tabasco sauce – 2 small spoons.
• Worcestershire sauce - 2 large spoons.
• Balsamic vinegar - large spoon.
• Tomato – 200 gr.
• Honey – 4 tablespoons.
• Onion – 300 gr.
• Head of garlic.
• Smoked paprika - 5 tablespoons.
• Hot pepper – 5 teaspoons.
• Zira – 3 tablespoons.
• Sugar – 3 tbsp. spoons.
• Salt – 4 tbsp. spoons.

Step-by-step preparation of ribs:

1. Prepare the ribs - trim off excess membranes and fat.
2. Combine spices: cumin, paprika, salt, pepper, sugar and stir.
3. Chop the garlic and onion.
4. Rub the ribs with spices, generously coat with mustard, and cover with onions and garlic.
5. Leave the ribs to marinate for 2-3 hours. Take your time - wait overnight.
6. Making the sauce: fry the onion and garlic cubes, add both sauces, mustard, vinegar and honey. Simmer for 5 minutes and add the tomato. Continue cooking for another 5-10 minutes.
7. Wrap the marinated ribs in foil and cook in the oven for 3 hours at 170 o C.
8. Pour the resulting juice into the barbecue sauce.
9. Coat the ribs with some of the BBQ seasoning and place back in the oven for ¼ hour at 250°C.
10. Cut into portions and serve with sauce.

Texas sauce recipe

Suitable for pork ribs, grilled meats, burgers. Made with ketchup and mustard.

• Ketchup – 500 ml.
• Shallot – half.
• Brown sugar - half a glass.
• Mustard seeds (you can use Dijon) – 2 tbsp. spoons.
• Water – 500 ml.
• Worcestershire sauce - 2 teaspoons.
• Red hot sauce – 2 teaspoons.

How to make American BBQ:

1. Place ketchup in a saucepan, add water, add sugar and chopped shallots.
2. Add the remaining spices and bring to a boil.
3. Cook for 30 minutes, stirring. The barbecue will thicken, become beautiful and shiny - this is a signal of readiness.

How to Make BBQ with Soy Sauce

An absolutely simple recipe for American BBQ sauce. Served cold with any meat.

• Soy sauce - spoon.
• Paprika – 2 spoons.
• Tomato paste – 1.5 spoons.
• Brown sugar - spoon.
• Wine vinegar – ½ cup.
• Black pepper - a small spoon.
• Mustard - spoon.
• Salt.

Preparation:

1. Combine vinegar and sugar and mix thoroughly.
2. Add remaining ingredients and stir until sugar dissolves.

Delicious BBQ sauce with honey and smoke

Homemade sauce with the smell of smoke will remind you of pleasant summer days and country holidays. Liquid smoke contributes to this. The only thing you need to remember is that the product does not meet the canons of a healthy diet, so don’t get carried away too often.

Sauce composition:

• Liquid smoke – 20 ml.
• Wine 3% vinegar – 60 ml.
• Tomato paste – 100 gr.
• Liquid honey – 10 ml.
• Onion and garlic powder – 20 gr. (if you don’t find it, fry fresh ones).
• Salt.

Step-by-step BBQ recipe for marinating meat:

1. Combine the tomato with honey (it needs to be melted). Add wine vinegar and stir well.
2. Add onion and garlic powder; if you like it spicier, add red pepper. Stir.
3. Pour in the smoke, add salt and stir one last time until smooth.

Video with a recipe for making spicy BBQ sauce at home. May you always have delicious food!

Sauce recipes

bbq sauce recipe

40 minutes

170 kcal

5 /5 (1 )

Barbecue sauce is an American “invention,” but its variations have spread throughout the world with dozens, even hundreds of different interpretations. This sauce is practical in that it is one of the best marinade options for meat, but at the same time it goes perfectly with meat as a sauce when serving a dish.

Classic Tomato BBQ Sauce

saucepan with high sides, knife, kitchen board, wooden spatula, 3-4 bowls.

Ingredients

How to choose the right ingredients

• To prepare barbecue sauce, use only fresh and liquid honey, otherwise using standing honey will make the sauce too thick and sweet.
• You can replace cane sugar with regular sugar.
• Choose high quality tomato paste or completely replace it with pureed tomatoes.

1. Peel the onion, cut it in half and chop it very finely.
   
   
2. Pour the onion into a saucepan, add 50 ml of apple cider vinegar and 50 ml of Worcestershire sauce.
   
   
3. We also add honey and Dijon mustard to the saucepan.
   
   
   
4. Take some dried ginger, paprika and dried garlic and also put it in a saucepan.
   
   
5. Add 50 grams of cane sugar to our mixture, add 100 ml of purified cold water and 500 grams of tomato paste.
   
   
   
6. Stir, put on low heat and cook until the desired consistency is reached for 20-30 minutes.
   
   
7. The barbecue sauce is ready and can be stored in the refrigerator for 10 days.
   
   

Video recipe for classic tomato BBQ sauce

You can watch the video to see how to make barbecue sauce at home.

How to make BBQ sauce

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https://youtu.be/argxZU0bZMQ

2015-09-21T20:40:19.000Z

Rum BBQ Sauce

• Cooking time: 25-35 minutes.
• Number of servings: 3.
• Kitchen utensils and equipment: saucepan with high sides,wooden spatula, knife, kitchen board, grater, spoon.

Ingredients

Cooking sequence

1. Peel and finely grate the ginger and garlic.
   
   
   
2. Then pour 100 ml of water into a small saucepan and add vinegar, mustard, brown sugar, ketchup, chilli flakes, Worcestershire sauce, grated ginger and garlic.
   
   
   
3. Then pour in 60 ml of rum, mix everything well and put on the fire until it boils. After the sauce has boiled, reduce the heat to low and cook for 20 minutes until thickened, stirring occasionally.
   
   
   
4. Rum BBQ sauce is ready.
   
   

Rum BBQ sauce video recipe

You can see how the rum barbecue sauce is prepared in the video.

Rum BBQ sauce from Jamie Oliver and DJ BBQ

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2017-01-07T12:07:45.000Z

American barbecue sauce

• Cooking time: 35-45 minutes.
• Number of servings: 5.
• Kitchen utensils and equipment: saucepan with high sides,wooden spatula, spoon, knife, kitchen board.

Ingredients

Cooking sequence

American BBQ sauce video recipe

You can see the step-by-step preparation of American barbecue sauce with the addition of whiskey in the video.

Everyone knows that food cooked over a fire is not only very tasty, but also healthy. And what could be tastier than fried meat with the aroma of smoke and tree resin? Since people discovered fire, this dish has remained one of the most beloved on our table. Nowadays, many barbecue recipes have appeared, and the main difference between barbecue and shashlik is that shashlik is cooked on skewers, and barbecue is cooked on a grill. It all depends on your tastes and preferences. However, there are some rules for preparing barbecue products at home, so read the recipes, follow our tips and surprise your loved ones with your culinary talents!

Quality of barbecue products

When buying meat and fish for barbecue, choose only quality products that you will be allowed to hold and smell. Do not take ready-made marinated meat - often the manufacturer tries to revive a not very fresh product in this way. The two main rules when choosing meat and fish are a pleasant smell and elasticity. In other words, if you press your fingers on a piece of meat, it will very quickly return to its original state. If the dent remains, do not buy this product, as it is most likely not of the first freshness.

Proper BBQ Technique

Now you can buy a gas or electric barbecue, where the temperature can be easily adjusted and food cooks faster. Such models are usually installed at home or on the veranda. But meat cooked in this way will not have a smoky smell, so the best summer option is a modern charcoal barbecue grill with a thermometer, ventilation holes and an ash removal system. Also very popular is the Josper stove, which uses less coal, so it is more practical and economical for home use. The universal smoker smoker combines a grill, barbecue, barbecue and smokehouse, and it runs on coal or wood. By the way, for barbecuing, stock up on charcoal from deciduous trees - then the aroma of the meat will be more rich and tasty.

Do I need to marinate meat?

The marinade softens the meat and gives it a piquant flavor, but don’t get too carried away with long-term marinating. If the meat and fish are fresh, there is no need to marinate them for a long time. Some cooks simply immerse the food in the marinade for literally 5 minutes, and then place it on the grill.

One of the most suitable marinades for meat is mustard-honey, which is prepared from a finely chopped bunch of tarragon, 100 ml of water, 150 g of liquid honey, 150 g of mustard with grains, 200 g of Dijon mustard and 300 ml of vegetable oil. Mix the ingredients well, add salt and pepper.

For fish, a marinade with dry white wine is ideal, and the proportions for preparation are as follows: 300 ml of wine, 200 ml of soy sauce, 100 g of chopped fresh ginger, 5 tbsp. l. vegetable oil, 4 tbsp. l. sugar, finely chopped herbs and black pepper - to taste.

What else can you cook on a barbecue?

Meat and fish are a real pleasure! But we sometimes forget that other foods, such as vegetables and mushrooms, can be cooked on fire. The kebabs with tomatoes, zucchini and champignons, which are seasoned with olive oil, spices and garlic, are very tasty. Fry black or white bread on a grill, rub it with garlic and seasonings, and then place pieces of meat, fish and vegetables on the bread - it’s not only tasty, but also beautiful! If you wrap a piece of cheese and chopped herbs in pita bread, and then fry it over a fire, you will get an aromatic and tasty version of khachapuri. You can barbecue sausages, sausages, cutlets, kebab, seafood and even fruit. Bananas baked in foil with cinnamon, chocolate and marshmallows are very tasty.

How to prepare food for barbecue

If you use frozen meat, defrost it in the refrigerator and never keep it under running warm water, otherwise you will spoil its taste. Peel the meat from the film, cut it across the grain to make it juicier. Fish also needs to be cut and scales removed, squid must be doused with boiling water and the film removed, and shrimp can be cooked both in the shell and without it. All food must be thoroughly washed and dried before being put on the grill. Whether or not to marinate is a matter of personal taste; you can instead coat the pieces of meat and fish with olive oil mixed with lemon juice, spices and salt.

A few barbecue secrets

In order for the meat to be juicy and golden brown, the coals must be hot enough. Usually half an hour is enough to get the desired heat. To check the temperature, bring your hand to the coals at a distance of 20 cm. If your hand is very hot and you cannot stand it even for a few seconds, put the food on the grill! If you throw a sprig of rosemary, thyme or bay leaf on the coals, the meat will turn out even tastier and more aromatic.

Do not touch the meat while it is grilling; you only need to turn the pieces once. If you constantly check and pierce it, it will turn out dry and not very tasty. For the same reason, you need to salt the meat at the very end.

Small pieces of meat are fried directly over hot coals, and poultry carcasses, rib meat, shoulder and beef brisket are cooked on a barbecue over very low heat, with the coals distributed on the sides. If you close the barbecue with a lid, you get an oven effect. Meat, fish and vegetables can also be baked in foil - cooked in their own juices, the products will impress with their softness and delicate taste.

Pork ribs: recipe step by step

Let's try to cook barbecue pork ribs according to a simple recipe, let our step-by-step instructions be a hint for you to do everything correctly and not forget anything.

Ingredients: pork ribs - 750 g, ginger - a slice from the root 2 cm long, soy sauce - 3 tbsp. l., chili pepper - 1 pc., tomato sauce - 1 tbsp. l., sesame oil - 1 tbsp. l., paprika - 1 tsp., garlic powder - 1 tsp., sesame seeds and salt - to taste.

Cooking method:

1. Cut the pork ribs into pieces.
2. Peel the ginger and grate it.
3. Remove the seeds from the chili pepper and chop it finely.
4. Mix soy and tomato sauce, ginger, chili pepper, sesame oil, garlic powder and paprika in a bowl. Mix well.
5. Immerse the pork in the marinade for 2 hours and refrigerate.
6. At the end of marinating, add salt to the marinade.
7. Place the ribs on the grill and cook them, turning once.
8. When the meat is almost ready, brush it with Teriyaki soy sauce using a pastry brush.
9. Remove the ribs from the heat, cover with foil and let simmer for 5-10 minutes.
10. Serve sprinkled with sesame seeds.

The most classic side dish for ribs is potatoes and vegetables, which can also be grilled. And don't forget to serve homemade barbecue sauce, called bbq sauce, along with the meat.

BBQ sauce: homemade recipe

There are dozens of variations of bbq recipes, but first try to master the simplest bbq sauce recipe. To do this, mix 400 g of tomato paste, 2 tbsp. l. sugar, which can be replaced with honey or maple syrup, 4 tbsp. l. wine or apple cider vinegar, 1.5 tbsp. l. fried onions or onion powder, 0.5 tbsp. l. garlic powder, 1 tsp. chili powder, 2 tbsp. l. liquid smoke and ¾ tsp. salt.

Whisk the ingredients together, adding more sugar, salt, chili pepper or vinegar to taste, depending on whether you want the flavor sweet, hot, salty or sour. This sauce can be stored in the refrigerator in a tightly closed glass jar.

BBQ lamb shoulder

Lamb prepared according to this recipe has a bright and piquant taste. Wash and dry a 1.5-2 kg lamb shoulder well, cut the peeled cloves of garlic lengthwise and squeeze the juice from 2 grated onions. Crush black pepper and cumin in a mortar (1 tbsp per 1 kg of meat), mix with sumac (1.5 tbsp per 1 kg of meat) and coarse salt (1 tbsp per 1 kg of meat) . Now pour onion juice over the shoulder, rub with a mixture of spices, place the meat in a plastic bag and put a sprig of thyme in it. Leave the spatula in the bag for 2-8 hours in a cool place.

Wrap the meat in foil to retain the fat, then place it on a wire rack and bake for 1.5 to 2 hours, turning occasionally. The cooking time depends on the size of the piece of meat, and you can check the readiness by opening the foil slightly - the finished meat should easily come away from the bone.

While the meat is roasting, roast red peppers on the grill, make a salad of greens and onions, prepare Greek tzatziki sauce with greens and grated cucumber, minced garlic, olive oil, mint, salt and pepper. Invite guests, set the table and enjoy aromatic and tasty meat!

BBQ trout: minimum spices

Trout is such a tender and tasty fish that you shouldn’t overload it with spices. Take 4 trout, wash them well, remove scales and entrails. Mix a bunch of green onions, dill and tarragon, fill each fish with herbs, cut 1-3 lemons or limes into thin slices and also add them to the greens. Rub the fish with salt and pepper, sprinkle with lemon juice, make small cuts on the surface with a knife and brush the trout with olive oil. After half an hour, place the fish on the grill and fry it for 4 minutes on each side.

Serve trout whole or as fillets with a salad of fresh vegetables. Isn't this a delicacy?

Even a brisket on a barbecue can turn out very well, especially if the recipe is successful. Brisket is the part of the beef carcass that sits just below the shoulder, connecting to the chest. This meat is considered tough, but if cooked correctly, it will become incredibly juicy and tasty!

There are endless experiments you can do with barbecue!