Only the most seasoned and convinced vegetarian will agree to go on a picnic and not take along a piece of meat that could be cooked like a barbecue on charcoal or an open fire of a fire.
Barbecue from meat, poultry, vegetables and mushrooms on charcoal and an open fire of a fire, barbecue recipes from meat, poultry, vegetables and mushrooms.
In the broad, traditional sense, the term barbecue combines all kinds of types and methods of cooking meat on a grill mounted over coals or an open fire of a bonfire. However, now the term has also extended to the preparation of fish, poultry, vegetables, fruits, desserts, toasting slices of bread.
, salt, add parsley and drizzle with vinegar. The meat should be refrigerated or a cellar for 10-12 hours. Then lay the pieces of meat on a wire rack..
If you cut large pieces, then the grill should be placed higher above the flame, so that the meat is fried evenly, and not just around the edges. If, on the contrary, the pieces are small, then the grate must be lowered lower. In order for the meat to be finally cooked, it must be periodically turned over and greased with fat or oil. When the meat is ready, it can be poured with red dry wine or sauce.
Required: 1 kg of veal, 1 head of garlic, 2 tsp. lemon juice, 150 g ghee, salt, pepper (to taste), any sauce. Cut the veal into not very thick pieces. Beat them, but not hard, sprinkle with salt, pepper, chopped garlic, sprinkle with lemon juice and place in a cold place so that the meat is marinated. Marinate for 4-6 hours. Then grease with a grate and put these pieces on it. Fry over an open fire until cooked, that is, until golden brown. When serving, garnish veal with parsley. Fresh and pickled tomatoes can be served with the side dish. Serve the sauce separately.
Lamb barbecue with fried apples.
Required: 1 kg of lamb, 5 heads of onions, 100 g of 3% vinegar, 2 tsp. sugar, pepper, 4–5 large apples, 1 glass of sweet wine, 2 egg whites, 1 tsp. powdered sugar. Cut the lamb flesh (loin or hip) into small pieces, salt them, pepper and brush with vinegar. Then add a small amount of thinly chopped onion, a little sugar, mix and put in a cold place for 4-7 hours.
Then start cooking apples. Wash them, remove the core from them, peel and cut into circles. Then put the circles in a deep bowl, sprinkle with sugar, pour a little wine and wait half an hour. Grease the lattice with bacon or butter and put slices of meat and apples on it. If the apples are baked before the meat, then remove them from the lattice and put in a separate bowl. Serve apples with meat. Before serving, marinate onions in vinegar and sugar, cut into thin rings. Sprinkle pieces of meat with this onion and serve to those gathered around the fire.
Poultry meat itself is very soft and tender, and if you cook barbecue using various cooking methods, you can experience a completely new, incomparable taste of poultry meat.
Barbecue “Chicken legs in breadcrumbs”.
Required: 200 g of chicken legs, salt, ground pepper, any spices, lemon juice, 2 onions, grated crackers or grated dry (salty) cookies, 60 g of fat. For marinade: per 1 liter of water 1.5–2 tbsp. l table vinegar.
Wash the chicken legs, remove feathers and soak in the marinade, prepared as follows: dilute vinegar in 1 liter of water, add salt and pepper. Keep the chicken legs in the marinade for 1–2 hours, then roll them in grated breadcrumbs or cookies and put on a greased grate, put on top or put on the legs the rings of chopped onions, pour juice from squeezed lemon and fry on the fire.
Requires: 1 parsley root, 1 yolk, 4 tbsp. l vegetable oil, salt, ground pepper, 1 tbsp. l honey, 4 chicken legs and 4 chicken wings. Combine the yolk with vegetable oil, salt, pepper, honey and finely chopped parsley root until mashed. Slices of meat with cooked pasta, pickle for 2-3 hours, then fry, periodically turning. This recipe is good in that it can be prepared both on skewers and on the grill, that is, you can safely call it universal.
Grouse with garlic.
Requires: 2 grouse, 6 cloves of garlic, 2 tbsp. l vegetable oil, zest and juice of 1 lemon, 1 bunch of parsley, salt, pepper, ground black pepper, 1 bell pepper. Process, rinse and divide the bird into portions. Peel and mash the garlic, mix with 2 tbsp. l vegetable oil, lemon zest, 2 tbsp. l lemon juice and chopped herbs. Spread the meat under the skin with this mixture. Mix the remaining oil, juice, spices and pour over the meat.
Chicken in sour cream.
Required: chickens, 2 large apples, 0.5 cups of prunes, 0.5 l of sour cream, salt, pepper, 2 tbsp. l vegetable oil. Process the chickens, rinse, cut into 4 parts of each, salt and pepper. Separately, heat sour cream in a pot, add finely chopped peeled apples (without peel) and washed chopped prunes (seedless) into it, bring the sauce to a boil and put pieces of chicken in it. Marinate the bird in the sauce for 1 hour, then string on skewers or put on a wire rack greased with vegetable oil, and fry until cooked. Turn skewers with chickens periodically and pour over the remaining sauce.
Barbecue chicken with apples and cheese.
Required: 2 carcasses of chicken, 300 g of tomato sauce or spicy ketchup, 2-3 onions, 0.5 kg of apples, 200 g of grated cheese, 100 g of grated crackers, salt, pepper, vegetable oil. Cut the chicken into portions, lightly beat it with a hammer, salt and pepper. Marinate for 1 hour in tomato sauce or ketchup, in which add finely chopped apples and onion rings. Dip the marinated chicken into a mixture of grated cheese and breadcrumbs and place on a grid greased with vegetable oil. Pour the marinade over the top and sprinkle again with a mixture of cheese and crackers.
Required: 1 kg of turkey meat, 60 g of animal fat, citric acid, spices, 400 g of fresh cucumbers, 2 large onions, 1 lemon, 2 bell peppers. Process the bird, remove the head with the neck, thicken the legs, the spinal part, divide into pieces (5-6 pieces per serving, put in the dishes, pepper, salt, add a little citric acid, mix and marinate for 1.5-2 hours (this is better make in advance at home).
Lay the marinated turkey pieces on a greased grate, put on top sliced onion slices, slices of fresh cucumber, sliced bell pepper, pour lemon juice and fry on the fire until cooked (check readiness with chopsticks or a fork).
Chop poultry barbecue.
Requires: 1 kg of chicken (or other soft poultry meat: you can use duck or goose meat), 3 tbsp. l vegetable oil or any fat, 2 onions, 2 bell peppers, 1 lemon, salt, pepper, spices, 0.5 l of milk. Rinse the bird meat and chop into portions. Pound the pieces with a hammer, salt, pepper and soak in milk for 1–1.5 hours, adding spices to it. After soaking, put the slices on a greased oil or greasy grate, put slices of onion and bell pepper on them, pour the juice of squeezed lemon. Grill meat until tender.
Wild duck chop meat barbecue in breadcrumbs.
Required: 1 kg of duck meat, 40 g of white crackers, 2 tbsp. l vegetable oil or fat, 1.5 cup flour, 1 egg, 1 cup milk, salt, ground pepper, bread crumbs, greens. Rinse the processed duck meat, remove from the bones, cut into medium sized pieces and beat off with a hammer.
For the sauce: stir in the grated white crackers soaked in milk, pour in the beaten raw egg, salt, add ground pepper. Dip the pieces of poultry in flour, and then in the resulting sauce, then sprinkle each piece with grated breadcrumbs and place on a greased grill, sprinkle with herbs and fry until cooked.
Barbecue of duck soaked in wine sauce.
Requires: 1 duck, 2 cloves of garlic, 1 onion, 2 tbsp. l vegetable oil, 1 cup dry white wine, 2 tbsp. l sour cream or mayonnaise, salt, pepper. Treat the duck, pinch, rinse and, if possible, remove the bones. Cut the meat into strips, season with salt, pepper, garlic. To prepare the sauce, dilute sour cream or mayonnaise in 1 cup of dry white wine, add finely chopped garlic and onions, mix and place the pieces of meat in the resulting mass for 1.5–2 hours. Place the soaked duck pieces on a grill greased with vegetable oil and fry until cooked.
Barbecue “Legs and wings under a spicy marinade”.
Required: about 0.5 kg of chicken legs and wings, 0.5 cups of apple cider vinegar, 1 tbsp. l tomato sauce, 1 tbsp. l mustard, 1 tsp paprika (can be replaced with bell pepper), 0.5 tsp. black pepper, 0.5 tsp celery seed, salt, vegetable oil or fat.
First you need to cook a sharp marinade, in which the wings and legs will be soaked. All this is desirable to do at home, because the process is quite long and requires a lot of ingredients. But you will not regret the time spent at home when you try this dish. So, in a saucepan, mix vinegar, tomato sauce, mustard, paprika, celery seeds and salt.
Put the pot on the fire and bring to a boil, then cook for another 5 minutes, stirring continuously. Cool the resulting sauce slightly and place the wings and legs in it for 1 hour. Before laying the chicken legs and wings on a wire rack greased with oil or grease, dip them in the marinade once more and then fry them on the wire rack.
Chicken Meat BBQ.
Required: approximately 0.5 kg of chicken (boneless), 0.4 kg of cabbage leaves, 2 onions, 2 tbsp. l vegetable oil, salt, pepper, 2 cloves of garlic. For the sauce: 1 liter of kefir. Rinse the cabbage leaves. Separately, take chicken meat, cut it into thin strips, grate with garlic, salt and pepper. Wrap in cabbage leaves and dip in kefir. Soak the meat for 1–2 hours, then put it on a greased with vegetable oil grate, put onion sliced in rings on top and fry until cooked.
Grouse barbecue in sweet sauce.
Required: about 1 kg of grouse meat, 0.5 tsp. red pepper, 1 onion, 2 cloves of garlic, 3 tbsp. l vegetable oil, bay leaf, 0.5 cups of dry red wine, 2 tbsp. l sour cream, dried porcini mushrooms, 1 tbsp. l honey, 0.5 tsp soy sauce, 1 tsp. apple cider vinegar, 0.5 cup roasted peanuts, salt.
Process grouse, chop into small pieces, grate with garlic, salt and red pepper. Prepare the sauce separately. To do this, mix red wine, sour cream, honey, soy sauce, apple cider vinegar, add crushed peanuts and dried mushrooms, crushed in a coffee grinder, slightly salt and put in the resulting vinegar pieces of poultry meat. Soak them for 1–2 hours, then place them on a wire greased with vegetable (preferably olive) oil and fry them on a nestle. Grouse barbecue should be periodically turned over and sprinkled with the remaining “sweet sauce” until it runs out.
Partridge in wine.
Requires: 2 Gutted Partridges, 1 tsp. salt, black pepper, 5 tbsp. l vegetable oil, 1 cup dry red wine, juice of 1 lemon, lemon zest, parsley. Rinse the partridges thoroughly, cut into portions and pat dry. Mix the salt with black pepper and spread the pieces of the bird with this mixture. Heat vegetable oil in a pot, pour wine, lemon juice and finely chopped lemon zest into it.
Put the partridges in the mixture and pickle for 1–1.5 hours. Place the marinated partridges on a heated and oiled grate and fry until tender, alternately pouring them with wine marinade and turning over. Sprinkle the prepared partridge with finely chopped parsley.
Requires: 1 partridge carcass, garlic, salt, pepper, vegetable oil. Rinse the processed partridge carcass and divide into portioned slices, grate with crushed garlic, salt and black pepper on all sides and lay on a grate greased with vegetable oil. Partridge is ready when pink juice ceases to stand out from it.
Partridge BBQ in beer.
Required: 1 partridge carcass, black pepper, salt, mustard, a bottle (0.5 l) of any (preferably light) beer, vegetable oil. At home, partridge should be processed by dividing it into portioned portions. Sprinkle boiled partridge pieces with ground black pepper, salt and mustard. Soak these pieces in a bowl with beer for 1 hour. After that, remove the partridge pieces from the “beer marinade” and put it on a grill greased with vegetable oil. Turn over and pour over the remaining marinade periodically.
Among the huge variety of ways to cook fish, kebabs and barbecue are perhaps the most original and also very tasty. In addition, the cooking process itself is quite simple and delivers incomparable pleasure.
Grilling fish on the grill.
Place the grate over burning coals, heat it and wipe it with pork fat or other grease. It is possible to fry the fish in its entirety, if it is not very large, and in the form of chopped pieces of fillet. Scalp sturgeon fish first with boiling water. Portion pieces of zander, flounder, sterlet and sturgeon can be breaded in butter before frying. In other cases, you need to withstand the fish in the marinade for at least 30 minutes.
Barbecue of vegetables and mushrooms.
As for cooking meat dishes for a picnic, you will need a grill for grilling pieces of juicy mushroom vegetables on charcoal. The new grate should be greased with vegetable oil and calcined over a fire. Usually it is installed on over coals, which should “breathe heat.” The larger the pieces of your vegetables will be, the higher they are and, accordingly, the grate must be kept above the coals.
Required: 1 kg of potatoes, 2 eggs, 150 g of butter or 0.5 cans of mayonnaise, a little salt, pepper and flour, herbs. For minced meat: 500 g dried or 250 g fresh mushrooms, 4–5 onions. Cook peeled potatoes, mash, season with butter and egg yolks. Make small cakes of mashed potatoes, put minced mushrooms in the middle of each. Give the “hedgehogs” the appropriate form, roll in crushed crackers and refrigerate until morning.
Mushroom mincemeat is prepared as follows: finely chopped onions, spasser until half cooked, add boiled mushrooms (which are, even dried), cut into strips, fry until fully cooked, and salt.
Settling in the forest, you need to get the frozen hedgehogs and lay them on a heated grate. Just remember that the coals must emit heat (that is, barely smolder), and not burn, otherwise your “hedgehogs” will have to be tight. Once the dish is ready, lay it on disposable plates and sprinkle with herbs. That’s all, now you can call to the table for sure hungry guests, especially children who will be delighted with the small potato “animals”.
Required: 8-10 tomatoes, 4-5 eggplant, 5 cloves of garlic, 1 tbsp. l flour, 1 tbsp. l vegetable oil, spices and herbs to taste. Remove the peel from the eggplants and cut them into 1 cm thick slices, salt, let lie for 30 minutes so that the vegetables let the juice flow, then roll in flour and fry a little on a grate greased with vegetable oil.
After the eggplants are almost ready, remove them from the lattice and put on it tomatoes cut in half, salt, pepper and fry over hot coals. After that, put the finished tomatoes on the eggplant, sprinkle them with finely chopped garlic and put on a wire rack set high above the coals. Arrange ready-made fly agarics on disposable plates and decorate with greens.
Required: 500 g of fresh mushrooms, 2 onions, 2 potatoes, 100 g of butter, 2-3 tbsp. l sour cream, salt, greens. Wash the mushrooms, peel, scald with boiling water, rinse again, cut and put on a greased and very hot wire rack. When almost all the liquid has evaporated from the mushrooms, pour them with melted butter, sprinkle with finely chopped onions and grated potatoes, add salt and fry until cooked. Before serving to an improvised picnic table, pour mushrooms with sour cream and sprinkle with finely chopped greens.
Requires: 7-10 eggplant, 3 tbsp. l vegetable or butter, herbs and spices to taste. At the washed eggplant, cut off the tops near the stem, wash, cut in half along, salt and let lie for 30 minutes to stand out bitterness, then rinse the eggplant, squeeze and fry over the coals on a grate greased with butter.
After that, cover a layer of fried eggplant with a layer of finely chopped parsley, green onions, celery, basil, dill, mixed with crushed garlic. On top of the greens you can put a few slices of chopped and fried sausages. Before serving, pour the dish with tomato sauce and salt and pepper again a little.
Required: 2 onions, 12 large selected champignons, 30 g butter, salt, pepper, 125 g fresh shrimp, 1-2 tbsp. l lemon juice, 1 slice of toasted bread without crust, 2 egg yolks, dill and parsley. Peel and dice the onion. Peel the mushrooms, wash, twist the legs and chop them finely. Fry mushroom caps for 2–3 minutes in butter. Salt, pepper. Put out of the pan. In the same fat, stew chopped legs and onions. Season with salt, pepper and cool again.
Sprinkle shrimp with lemon juice, leave to soak for 5 minutes. Crumble the toasted bread, mix with shrimp, minced mushroom and egg yolks. Fill this mass of mushroom caps. Now leave the hassle of cooking stuffed champignons to your guests.
Let them run amicably through the forest for twigs, make a fire, arrange a roasting pan on it and lay cooked champignons on a wire rack. Try to make sure that your “cooks” do not overdo it with fire and do not turn your masterpiece into embers, which even forest animals will not take.
Requires: 4 tbsp. l vegetable oil, 800 g of potatoes, 1/2 kg of medium onions, 1 tbsp. l green pepper, salt, pepper, leaves of sage or parsley, ground sweet pepper, fried salted nuts. Put a thick foil or aluminum sheet on the barbecue grill, preheat to extreme temperature, after having greased a sheet of 1 tbsp. l vegetable oil.
Rinse the potatoes, cut them in half lengthwise and, after lubricating the inner cut with olive oil, place it on a baking tray and place over the coals for 30 minutes. Cut the peeled onions in half, grease them and put in 15 minutes to the potato.
Flip potatoes and onions. Sprinkle potatoes with salt, pepper and sage leaves. Salt the onion, pepper and sprinkle with vinegar. Sprinkle a few potatoes with sliced nuts. Bake for 15 minutes. Sprinkle the finished potatoes with sweet pepper and serve with the sauce.
Required: 400 g of zucchini, 1 egg, 3 tbsp. l cold water, 100 g of cheese, 75 g of crackers. Wash zucchini with cold water, cut off the ends and pat dry with a napkin. Cut them into slices approximately 1 cm thick. Season with salt to taste and sprinkle with black pepper. Beat the egg with water. Grate the cheese on a fine grater and mix it with breadcrumbs.
Roll the zucchini slices first in wheat flour, then dip in the beaten egg and brew in the cheese mass on a preheated aluminum sheet. Slices of zucchini for 2 minutes, fry on each side in boiling vegetable oil. Put on a dish and decorate with greens. Separately, you can serve sauce or sour cream.
Based on the book Dishes for a picnic.