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Master class: everything you need to know about barbecue. American beauty: learning how to make a classic barbecue Do I need to marinate meat

Barbecue Sauce - BBQ Sauce

When I first saw the recipe for this sauce, I was honestly just blown away by the long list of ingredients. I returned to him, of course, not immediately. But, learning from my own mistakes, I want to warn you not to be so scared! Almost all of these ingredients can be easily found in any store, and if you don’t find something, you can think of something to replace or not add at all - get your own version of barbecue sauce, I’m sure that it’s no less tasty than the original one.
Barbecue sauce, and this is already clear from the name, goes perfectly with what is cooked on the grill, open fire - barbecue, in general. Perfect with steaks, in burgers and sandwiches, barbecue wings, barbecue ribs are cooked with it. It's summer now, the season for picnics and grilled food, so this sauce will come in handy here too. In general, it is necessary to urgently prepare!

Cooking time: 30 minutes

Ingredients for ~450 g sauce:

  • 30 ml Vegetable Oil
  • 350 g Onions (take red or shallots, with red the sauce will turn out darker)
  • 20 g Garlic
  • 75 g Brown Sugar
  • 120 ml Orange Juice (freshly squeezed)
  • 30 g Honey
  • 35 g Ginger
  • 25 g Lemongrass
  • 20 g Dijon Mustard
  • 20-40 ml Worcestershire Sauce (the more, the darker the finished BBQ Sauce)
  • 50 g Wine Vinegar
  • 120 g Tomato Paste
  • 700 g grated tomatoes (or fresh, but very juicy)
  • Salt to taste
  • +++ To make the sauce completely dark, like the original American one, you can add 30-40 g of molasses (black molasses), but I never use it

Barbecue Sauce - BBQ Sauce

Cooking method:

Prepare all the ingredients in advance and arrange them in the required order (see as in the list) - it will be more convenient and the process will go faster. We chop the onion, crush the garlic and finely chop, we also crush the lemongrass with something heavy and finely chop, chop the ginger straight with the skin, without peeling, and squeeze the juice from the oranges.

In a deep bowl, heat the vegetable oil and fry the onion over medium heat until dark golden brown. Don't forget to stir so the onion doesn't burn. This process will take 5-6 minutes.

Add the garlic to the onion and saute for another 3 minutes.

Add brown sugar, orange juice and, if you choose to add, molasses, mix well and cook for another 3 minutes.

Add honey, ginger, lemongrass, Dijon mustard, Worcestershire sauce, wine vinegar. Mix and cook for a minute.

Add tomato paste and tomato pulp. Mix well again, cover with a lid and leave to simmer over low heat for 25 minutes. At the end, season with salt to taste.

Grind the resulting mixture, filter through a fine sieve and get a smooth and beautiful barbecue sauce. You can store for 2 weeks in a tightly closed jar in the refrigerator or arrange in small containers, send to the freezer and can be stored for up to 6 months.

Barbecue Sauce - BBQ Sauce

Picnic trips with family and friends are becoming more and more frequent. Any holidays, any weekend that coincides with good, sunny weather, many of us try to spend 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 implies kebabs, beloved by all Russians, but at some point the question arises - what to do if the kebab is already boring, if you want something new, but proven tasty and suitable for a picnic in nature? And here the American version of kebabs, barbecue, comes to the rescue.

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

So, how to barbecue. Unlike barbecue, when preparing a barbecue, pre-prepared products are fried on a special grill, and not on skewers. Moreover, for frying various sources of heat are used - gas, electricity and, of course, hot coals, allowing you to cook the most delicious, smoky barbecue saturated with the aroma. In addition, there are two ways to barbecue. The first involves an open way of frying food over coals on a grate, as in grilling. For this method, a brazier or any other durable container is suitable, in which it is possible to place a layer of hot coals and install a grill for frying. Another method involves the same frying of food on coals, but under a lid and is more like smoking. In this case, you will need a special barbecue device, the choice of which is unusually large - from the simplest, designed for small companies and a modest amount of products, to complex, expensive devices consisting of several chambers and equipped with various pressure, temperature sensors, etc.

A special scope for imagination gives the widest choice of products from which you can cook a barbecue. It can be portioned pieces or steaks from 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 endless. But, of course, there are also established combinations of products, sauces and marinades, tested by time and generations, which guarantee the preparation of a truly tasty, fragrant and juicy barbecue.

Today, "Culinary Eden" has collected and recorded tips, secrets and recipes on how to cook a barbecue, which are sure to help prepare a real delicious barbecue even for those who cook it for the first time.

1. For barbecue, special pressed charcoal is most often used. Such coals are easy to kindle, give an even heat and burn well in barbecues and barbecue devices. However, this does not at all 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 embers glowing with an even reddish light remain, gently chop them with a hatchet into small (5 - 7 cm) pieces and transfer to the grill using charcoal tongs. For barbecue, the most preferred coals are apple, oak, hazel, cherry. Charcoal from these woods will give your products a special flavor and charm. But softwood charcoal is best avoided, their resinous wood will give your barbecue a heavy, cloying taste and smell.

2. If you have chosen fresh, tender meat from young animals for your barbecue, then you can easily do without pre-marinating the pieces of meat. Good soft meat is enough just to carefully grease the sauce 5 minutes before the end of frying. Tomato sauce is considered a classic meat barbecue sauce. In a saucepan or deep frying pan, heat 1 tbsp. tablespoon of olive oil, add one finely chopped onion and two minced garlic cloves. Saute until golden, then add 1 cup tomato paste, ½ cup water, 1 tbsp. a spoonful of vinegar, 1 tbsp. spoonful of sugar, ½ tbsp. spoons of mustard, black pepper to taste. Thoroughly stir and bring the mixture to a boil. Lower the heat and simmer 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 to a glass jar and leave in the refrigerator for 1-2 days.

3. Moroccan lamb turns out to be unusually tasty. Prepare the sauce ahead of time. Grind 5 cloves of garlic, add 3 tbsp. tablespoons ground coriander, 3 tbsp. spoons of cumin or zira, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of honey and 2 tbsp. tablespoons mint sauce or chopped mint leaves. Mix thoroughly. 5 kg. chop the boneless lamb into portions, mix with the prepared sauce and leave to marinate for 3 hours. Fry the finished meat on coals, 5 minutes before cooking, carefully brush with the remaining sauce.

4. BBQ pork ribs are well-deservedly popular. Add to them marinade in Chinese style and enchant your friends with the incredible flavor of oriental cuisine. 1 ½ kg. chop 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 chopped garlic cloves and 1 tbsp. a spoonful of brown sugar. Pour the ribs with the prepared marinade, mix thoroughly and leave to marinate for 3 hours. Grill until cooked through, five minutes before cooking, brush the ribs with the remaining marinade.

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

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

7. Barbecuing salmon fillets is easy, but add Mojo sauce to it and you can taste one of the most popular barbecues in the Canary Islands. 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 for 10 minutes, turning frequently. Separately, prepare the green Mojo sauce. To do this, place in a blender cup 2 cloves of garlic, 1 tbsp. a spoonful of coriander greens (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, refrigerate. For the 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. Peel large shrimp from the shell, leaving only the tails. Drizzle the shrimp with olive oil and grill on the grill for 2 to 3 minutes. Prepare the sauce ahead of time. In a saucepan, heat 3 tbsp. tablespoons of olive oil, add 4 minced 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. Heat everything together for another minute and refrigerate. Put the finished shrimp barbecue on a dish garnished with thin slices of lime, pour over the sauce and serve immediately.

9. Vegetarians will definitely like vegetables with mushrooms on skewers. Cut 3 small eggplants into thick circles, salt and leave for 15 minutes. Drain the resulting juice and dry the eggplant with a napkin. Peel 2 sweet peppers from seeds and cut into large pieces, cut 3 small zucchini into circles, cut off the legs 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 greens, 1 minced 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. String pickled vegetables and mushrooms on wooden skewers and fry on a wire rack for 2 minutes on each side. Put the prepared vegetables with mushrooms on skewers on a large dish, pour over the remaining sauce and sprinkle with fresh herbs.

10. Delicious banana dessert - barbecue with vanilla ice cream will make your children indescribably delight. Yes, and preparing such a dessert is so simple that even a child can handle it. 6 large dessert bananas, unpeeled, roast on a barbecue grill. Arrange the finished bananas on plates, cut the peel with a sharp knife and open a little so that the pulp is visible. Scoop one tablespoon of vanilla ice cream into the slit and serve immediately. Have guests eat hot banana pulp with a spoon, mixing it with delicate creamy ice cream.

Today we have shared with you just a tiny part of an endless supply of BBQ secrets and BBQ 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 cooking various types of barbecue.

First, be patient. Barbecue is a long business, but extremely enjoyable. It will take about six hours to cook the meat in total. Yes, yes, during this time all drinks will be drunk, and jokes will be told, but barbecue is not so much a way of cooking meat as a way of spending time. Hence the big glasses, and the whole weekend for cooking with obligatory guests and an occasion to meet.

Prince and Princess of Wales Charles and Diana at a barbecue in Canada (Ottawa, June 1983)

If you follow all the rules and conventions, the meat must go through three stages of direct cooking: three hours of smoking under the lid, two hours of frying without a lid, but in foil, and another hour just on the grill. In this case, all stages occur at a temperature not exceeding 100 degrees. Of course, there are simpler and less time-consuming ways, but all this will not be so fair, and expect a completely different taste of meat.

You will cook the meat in a barbecue ─ a special grill that keeps the temperature at 100 degrees, preventing the products from becoming “grilled” (which means cooking quickly ─ at a temperature above 145 degrees). It is necessary to melt the “oven” with lumpy charcoal ─ only this option is extremely true and reasonable from the point of view of the specifics of the dish.

One person should be responsible for cooking meat. This is an important rule that will help you avoid crowding at the barbecue and bad advice from friends with experience in grilling and barbecue.

Do not pierce the meat with a fork to make sure it is done. Juice will flow from the puncture site, and in the end the meat will be dry and tasteless (and you will still have no idea about the readiness). Use a special thermometer (this is usually supplied with imported frozen turkey): yes, you still have to pierce the meat, but in this case you are guaranteed to know the degree of roasting. Reminder: about 50 degrees - half-raw, about 60 degrees - medium, above 65 degrees - almost fried and more than 70 degrees - completely fried.

A lot also depends on the choice of meat. Traditionally, pork ribs or shoulder blades are chosen for barbecue, but beef brisket is also suitable. True, anything has recently been used, including chicken, and even seafood, which, of course, is not entirely correct.

An important step in barbecue cooking is pickling, which has nothing to do with marinating in our usual sense. The meat is not “bathed” in liquids or sauces, but coated with spices, put in bags and kept for a day or two.

Be warned: not all spices and their combinations are suitable for barbecue. There are more than 70 popular varieties of barbecue seasonings, among which you can find mixtures of 4-5 components, or ─ from 15. The main component of BBQ seasonings is black pepper. It is followed by salt, sugar and capsicum, then you can fantasize. Barbecue condiments are, of course, a real science, but the main thing is to follow the basic rule: salt and sugar should be in equal parts, and everything else to taste.


The first thing I'll talk about is the sauce. You can cook it separately from the chicken, and use it as you like. As a marinade or for its intended purpose, it will not be lost anywhere.


If anyone remembers, it was recently. Today's sauce is less thick, but perfectly fine.
In addition, I'm already here to show recipes for grilling. But so far I have not boasted of the BBQ function.
On my grill, it means setting the top grate to a vertical position; and I put the lower grate at an angle so that the fat drains.

Of course, in the midst of the May holidays, this topic - grilled meat - is one of the main ones. But here we have charged the rains and what to do. Don't wait out there in the rain until even the best chicken in the world is ready.
No, of course not, but you and I don't need to. We will do the same at home, let the raindrops knock on the glass, this will only make it more comfortable;)

1-1.2 kg chicken thighs or drumsticks

for the sauce:
60 ml vegetable oil
60 g butter
1 bulb
140 ml whiskey
140 g tomato sauce
70 ml apple cider vinegar
80 g dark molasses
4 tbsp Worcestershire sauce
3 tbsp brown sugar
juice of 1/2 lemon
salt

Melt butter in a saucepan, add vegetable oil. Mix.
Peel the onion, place in a blender and chop. Add to oil, cook for about 3-4 minutes. The onion should not change color, only become transparent.
Pour whiskey into a saucepan. Increase the heat and let the contents simmer for about 5 minutes.

Add tomato sauce, lemon juice, vinegar, Worcestershire sauce, molasses, salt and sugar. Mix well and bring to a boil again.
Adjust the taste if necessary (add a little more lemon juice/sugar/molasses). You can add some chili powder.
Uncovered, let simmer for about 20 minutes. During this time, the sauce will boil down and thicken a little. Remove from heat, let cool slightly.
The sauce can be poured into a jar and stored in the refrigerator for about 2 weeks.

Place the chicken thighs or drumsticks in a deep bowl. Add about 200 ml of warm barbecue sauce. Mix well.
Preheat the grill to 220-230 degrees. If the BBQ function is available, install the grids accordingly.

Put the chicken on the grill. Fry until fully cooked, turning the chicken pieces from time to time. It is also better to periodically lubricate them with the remaining marinade.
Readiness can be determined as follows - if the meat is pierced, then the juice will be transparent.

Everyone knows that food cooked on 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? Ever since people discovered fire, this dish has been one of the most beloved on our table. Now there are many recipes for barbecue, and the main difference between barbecue and barbecue is that barbecue is cooked on skewers, and barbecue - on the grill. It all depends on your tastes and preferences. However, there are some rules for cooking barbecue products at home, so read the recipes, follow our tips and surprise your loved ones with your culinary talents!

BBQ food quality

When buying meat and fish for barbecue, choose only quality products that you will be allowed to hold in your hands 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 the first freshness.

Proper BBQ Technique

Now you can buy a gas or electric barbecue, where the temperature is easily regulated and food is cooked 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, vents and an ash removal system. The josper stove is also very popular, which has less coal consumption, so it is more practical and economical for home use. A universal smoker-smoker combines a grill, barbecue, barbecue and smokehouse, and it works on coals or wood. By the way, stock up on hardwood charcoal for barbecue - then the aroma of meat will be more intense and tasty.

Do I need to marinate meat

The marinade softens the meat and gives it a piquancy, but do not get too carried away with a long marinade. If the meat and fish are fresh, there is no need to marinate them for a long time. Some chefs simply immerse the food in the marinade for literally 5 minutes, and then spread it on the wire rack.

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 seeds, 200 g of Dijon mustard and 300 ml of vegetable oil. Mix the ingredients well, salt and pepper.

Marinade with dry white wine is ideal for fish, and the proportions for cooking 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 treat! But we sometimes forget that other foods, such as vegetables and mushrooms, can also be cooked on fire. Very tasty skewers with tomatoes, zucchini and champignons, which are seasoned with olive oil, spices and garlic. Grill black or white bread, rub it with garlic and spices, and then put 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 greens in pita bread, and then fry it over a fire, you get a fragrant and tasty version of khachapuri. You can barbecue sausages, wieners, sausages, meatballs, kebabs, seafood and even fruits. Very tasty bananas baked in foil with cinnamon, chocolate and marshmallows.

How to prepare food for barbecue

If you are using frozen meat, thaw it in the refrigerator and never run it under warm running water, otherwise you will spoil its taste. Clean the meat from the film, cut it across the fibers to make it more juicy. Fish also needs to be cut and scaled, squids should be poured over with boiling water and peeled, and shrimp can be cooked both in shell and without it. All food must be thoroughly washed and dried before being placed on the wire rack. Whether to marinate or not is a matter of personal taste, you can instead brush 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 turn out juicy and with a golden crust, the coals must be hot enough. Usually half an hour is enough to get the desired heat. To check the temperature, put your hand to the coals at a distance of 20 cm. If your hand is very hot and you cannot stand even 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 - the pieces only need to be turned 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 roasted directly over hot coals, while poultry carcasses, meat on the ribs, shoulder and beef brisket are barbecued over very low heat, while the coals must be distributed on the sides. If you cover the barbecue with a lid, you get the effect of an oven. Meat, fish and vegetables can also be baked in foil - cooked in their own juice, 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 right 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 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 finely chop it.
4. Combine soy sauce, tomato sauce, ginger, chili, sesame oil, garlic powder and paprika in a bowl. Mix well.
5. Dip the pork in the marinade for 2 hours and refrigerate.
6. At the end of pickling, salt the marinade.
7. Put the ribs on the grill and fry them, turning once.
8. When the meat is almost ready, brush it with a culinary brush with Teriyaki soy sauce.
9. Remove the ribs from the heat, cover with foil and let rise 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, which is called bbq sauce, along with the meat.

Barbecue Sauce: Homemade Recipe

There are dozens of variations of bbq recipes, but first try the easiest 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, or vinegar to taste, depending on whether you like the taste sweet, spicy, salty, or sour. This sauce can be stored in the refrigerator in a tightly closed glass jar.

Barbecue Lamb Shoulder

Lamb cooked according to this recipe has a bright and spicy taste. Rinse well and dry a lamb shoulder weighing 1.5-2 kg, cut the peeled cloves lengthwise from the head of garlic and squeeze the juice from 2 onions, chopped on a grater. Crush black pepper and cumin in a mortar (1 tablespoon per 1 kg of meat), mix with sumac (1.5 tablespoons per 1 kg of meat) and coarse salt (1 tablespoon per 1 kg of meat) . And now pour the onion juice over the spatula, rub with the spice mixture, place the meat in a plastic bag and put a sprig of thyme there. 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 roast for 1.5-2 hours, turning occasionally. The cooking time depends on the size of the piece of meat, and you can check the readiness by slightly opening the foil - the finished meat should easily move away from the bone.

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

BBQ trout: a minimum of spices

Trout is such a delicate and tasty fish that you should not overload it with spices. Take 4 trout, wash it well, clean it from 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 put them on the greens too. Rub the fish with salt and pepper, drizzle with lemon juice, make small cuts on the surface with a knife and brush the trout with olive oil. After half an hour, put the fish on the grill and fry it for 4 minutes on each side.

Serve the trout whole or filleted with a fresh vegetable salad. Isn't this a delicacy?

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

Barbecue is endless fun!