Mangal, grill, barbecue: What is the constructive differences and what does the market offer? Secrets of cooking on coals and open fire.
The oldest method of cooking on coals is not better consistent with the fashionable now appeal "back to nature". However, the point here is not only in fashion, the pleasure of delicious food does not bring harm.
Every food cooked in nature, absorbed the flavors of smoke and the foster smells of herbs and trees, causes non-happy appetite. In addition, many dishes are obtained by "real" only if processed on the open flame (on coals). Indeed, the product brought to the condition is simply in a pan, without contact with smoke, can smell only by itself, seasonings and oil or fat, which was preparing. And we will get a completely different product if the effect of smoke is added to all this. For different ways of cooking on an open flame, there are different devices, barbecues, grills.
Mangal
Being the forerunner of grills and barbecue, the brazier is distinguished by the simplicity of the design and the traditional form (usually performed as a drawer). The nature of the thermal impact on the product - from the bottom and side, from the walls. Watery device is difficult to adjust the thrust, since the air flow is possible only through the holes at the bottom of the coil capacity. Additional air intake is usually created by intensive foiling coal coal with a rolled newspaper, each who "went to kebabs", this procedure should be well acquainted.Grill and barbecue
The traditional forms of grill-deep round hot frying pan and "barrel" - provide the most uniform thermal effect on the product from above (with a closed lid), from the sides and below. Barbecue can offer thermal impact only from below, therefore it happens any form. All grills and barbecues have a roughly identical inner device. The main element is lattice. On the top there is a prepared product, on the ground-fuel. There are openings with dampers to regulate the air inflow of air, in this fundamental difference from the mangala. Often it is also envisaged and removable capacity (ash tank), in which the burned coal pieces are tremended.
The upper grille usually has three levels of position in height relative to burning fuel, which allows you to adjust the speed of cooking. In many models there are also elements such as a spit and fixed or folding table, which is convenient to position everything you need for cooking. Instead of lattice in a barbecue, conventional skewers or wooden spanks are used, as well as comfortable long U-shaped studs ($ 10-12 per set of 5 pcs.). They are good because the meat, fish or vegetables are frozen on them when turning over. Double and plug-in models, allowing you to clamp products. This grille is always supplied with wire or wooden handles.
There are no significant design differences between the grill and barbecue. Often in the same store two practically the same designs have price tags, on one of which is written "Grill", and on the other "barbecue". ABSE Because most grills can be used as a barbecue. The only difference is in the lid, which is usually equipped with a grill. It is enough to postpone it in the sideline, and it turns out a barbecue.
Culinary differences between the grill and barbecue
But the only constructive difference between the grill of barbecue dictates fundamentally different culinary technologies. And just in culinary discrepancy, the cause of confusion on the shop chambers.The fact is that every product is simply grilled above the coals (on the grid or skewers) without the use of the upper cover, in most countries wears the Barbecue. And in this sense, even "Karsky's kebab", cooked in a traditional mangale, is also a kind of barbecue.
The grill, by virtue of its constructive features (again we about the lid!), It provides not only the thermal effect on the product and easy impregnation of the dish smoke, but also the possibility of real smoking. Any hot grill on its own real shocking. Having bought it, you will surely find in the attached instructions several recipes and recommendations for smoking meat and fish. Thus, the grill is a "advanced" barbecue, which allows you to significantly expand the menu.
Types of designs
Mangals, barbecue and grills are stationary and mobile. Those of them that are able to "move" have a variety of dimensions - from "mini" to Maxi.
Recipes of cooking kebabs
For a fire, it is better to take a solid tree grade - their coals give more heat. Beautifully fitting wood fruit breeds (apricot, apple tree). The main thing is not to rush to put the kebab to the flames who have not yet rear items - it is better to shit from the sides of the capacitance already existing coals in a slide with a still burning heads and a little waiting for the case and pour water on the kebab. After the coal of the procee, the uniform layer of angles across the entire area planned for frying. Take a large cooking (stone) salt and pour out a few hands on coal - it will not burn fat with a flame and soak, if it is dripped on coal, and the heat of coal will continue longer. Excellent kebab is prepared from any young meat, although it is recognized that the best thing is lamb. If the funds allow, take a young lamb or any other meat. Free it from lived and cut into pieces of 150-200. Next, take the bow at the rate: per 1 kg of meat - 0.5 kg of bow (one to one). In the pots, put consistently salt, spices, meat, onions, etc. in a circle. Remember everything carefully and put under the oppression. After 5-6 hours of exposure in a warm place, you can fry. It is desirable when the nozzle alternate pieces of different fatness. Onions are not satisfied with the skewers and is served separately. Make sure that the kebab is roasted on weak coals (it's easier to say - languished). No fire !!! With frying dish, be sure to water water. You can breed water with grape white wine 50/50 - it will save meat juice. Clean wine does not apply: it will burn on meat and spoil everything. The most important thing is not to hurry and have a stead of hot coal. Skewers watering spices already before meals!
Supplement: Remove the finished kebab and put in a saucepan with the remaining sauce and onions. Put the saucepan on the corners, stand for 5-10 minutes, without bringing to a boil. Serve on the table with the addition of seasonings. Eat forks.
"Mini"
You can buy both "reusable" and "disposable" frying equipment for pickup picnic. From miniature models, we note a one-time barbecue from Fratelli (Italy), which is BSTNALED in a polyethylene tray (20305 cm), made of foil. Let's consistently laid a coal layer, a grill of a thin metal rod and a wirestap. It is enough to beat two perforated ears in the lateral part of the tray, ignite the coal through them, give it to flared up, and everything, you can fry! At the cost of $ 3, such a disposable barbecue is designed for cooking 4 kg of meat products. Lovers of distant hikes, who have every kilogram of weight in the account, can be advised by a collapsible frame with slots for fixing six skewers who are attached. The frame is installed on wooden flyers, on the stones, between two bricks. The design is quite suitable for the preparation of small portions of the kebab (the length of the shampoo is about 30 cm). The price is low enough more than $ 7 (Grill Life, USA).For frying steaks and fish, you can simply take a double lattice with folding legs-supports from Ferabolli (Italy) for $ 29 or from Coleman for $ 14. Such a price is dictated by the material of the product-stainless steel, suitable for repeated use. Today you can find many similar lattices and Russian handicraft production almost at the same price (due to small-seatering) at any garden or country market. The lack of lattices is that the fire has to breed directly on Earth or build a semblance of a focus of stones.
For one-time car trips to the picnic, it makes sense to acquire small collapsible mangals, grills or barbecue. Build-disassembly of a compact device that ensures the safety of nature takes 10-15 minutes.
Small (403015 cm) Road mangals ("El Font", Moscow) have an unintended box with a folding lid and a folding support. Lovely lid serves as a comfortable table. The mangal lifting includes removable legs, retractable supports for skewers and carrying handle. The device is well thought out and done, quite thick metal guarantees a long period of operation.
"Road" grills, barbecue and mangals are always folding and have dimensions in diameter from 37 cm (if it is a frying container in the form of a frying pan). The smallest barbecue in the form of a box with hinged legs is comparable in size with a one-time barbecue from foil. Prices for them begin with a mark of $ 20. The cost strongly depends on the materials applied, the manufacturer and the level of the configuration (cheap, as you know, there is no good). Mass complaints on rapid roasting and blocking of inexpensive and small grills and a barbecue of Chinese, Turkish and unknown What kind of origin is due to improper operation (about it below) and the use of low-grade metals - fine and non-ferrous steel is really not able to maintain thermal hit. There are no accompanying accessories in except for lattices, and there is often no lower grille for coal.
Skewer of fish
Fish fillet (without leather and cartilage) Cut on 3-5 pieces for a portion, spray. Stay on a skeleton, alternating with rings of a bunk. Lubricate vegetable oil or sour cream and roast on a spit. Serve on a table with green onions, lemon slices, fresh tomatoes, cucumbers and a narrurura (welded garnet juice).
Basturma (pickled beef kebabs)
Beef (250 g per serving); Onions on the marination - 30 g; vinegar 9 percent - 20 g; Garnish - onions, parsley greens, lemon slices.
Prepared by general rules. A lot of greenery, boiled beans (chill or beans), beet bucks, eggplants, spinach, cauliflower are served as a garnish to kebab. Vegetables watered with nut sauce (sazivi). For him, walnuts are ticking or twice pass through a meat grinder with a shallow grid, add pile garlic, red ground pepper, hops-sunnels, chopped green parsley, cilantro, dill, salt. All this is stirred, bred by vinegar and stirred again so that the mixture is coil.
Georgian beef tenderloin kebab
Beef tenderloin from films and entirely, full length, put on the skewer. In order for the tenderloin during roasting, it is not reduced, it must be tied to the skewer with thick threads. Deliver meat with vegetable oil, can be mixed with cold water. Schumbar Place over coals and, rotating, fry meat until readiness. Juicy meat Cut across the fibers with a small bevel on slices thick up to 2 cm. Salt, stick to taste and lubricate acute adzhika. Serve kebab hot, with sprigs of parsley and other greenery, as well as with roasted separately on the skewer with hot tomatoes, from which, if desired, can be removed to the skin.
"Midi"
The designs of medium-sized dimensions, with a more rich complete set than the "mini" can be attributed to the category of "partially mobile". They are often equipped with a pair of wheels, allowing to move the container at any convenient place.
If we talk about the mangals of Russian production, then the requirements for their design, ergonomics, the quality of manufacturing and the saturation of accessories have increased significantly over the past few years. Under the pressure of the mighty competitor - Bakery, Breasting, was significantly improved. Moreover, a kind of sustainable ideas about how it should be was formed. Today, a good barbell for a country house is a design, decorated and enhanced forged with wrist elements; Support legs for greater stability are interconnected; The surface for frying is closed by a canopy or roof. Metal is applied with a thickness of at least 2mm, covered with heat-resistant paints. Commitable spit, side tables (folding or stationary), Bottle Stands with sauce, woodcutter. Such mangals have a length of up to 1.5-2 m and are offered at a price of $ 200-600.
Interesting brands and grills up to 70 cm long and weighing up to 10-15 kg, the Moscow company "Dorz" offers. The first thing that attracts in the products of this manufacturer is the Quality (thickness of the metal-4mm used) and thoughtful ergonomics. The second is that the products are simply beautiful. External effects are obliged to elements from forged metal, which, to all of the time, serve as a power band, eliminating the temperature deformations of the frying containers. The third all the designs of coal-wood grills and barbecue (4500-7000 rubles) are equipped with a temperature sensor that allows you to control the smoking process when the temperature inside the case should not exceed 200c. Finally, the quarter is the presence of combined mangals. One of these models (retail price is 7000 rubles) is equipped with a 5-liter cast-iron cauldron, allowing to fully show culinary abilities for the preparation of pilas or oars.
The Bronkmann Barrel Grill is drawn to both BRINKMANN (USA). And equipped with not one, but two "barrels". The product has a pair of wheels, a hood tube, a stationary wooden table and a fuel grid. With a length of a larger "barrel" 1 m, small has a length of 40 cm and is joined with large at different levels in height. Two frying containers can simultaneously be used for different processes: one- for smoking, the other, as a barbecue or grill. The design is equipped with a temperature sensor, painted in black and has a wall thickness of 2mm.
"Maxi"
Maxi "-Construction BBQ is familiar with all the television rollers about the inhabitants of Villariba and Villabago, who suffered with their round frying pan. The "grive" giants of the barrel form resemble our soldiers' hiking kitchen and are designed for transportation on a car trailer. Areas of their dissemination, Australia and the USA. But these products in the Russian trading network were not yet seen, so we cannot tell about them.Lamb kebab with zucchi
The pulp of the back leg of a young lamb cut the slices of medium size, sprinkle. Then clean the zucchini from the skin, cut the circles and sprinkle. Loose pieces of meat on the skewers, alternating them with zucchini circles. Well twirink kebabs over not very hot coals. Then remove the skewers from the fire, give 10 minutes to cool, sprinkle with chopped greens, moisten a whipped egg and boil over coals again.
Chicken kebab in nut marinade
Chicken meat Cut into small pieces and soda with a mixture of finely chopped onions, loss of garlic, roasted and extractive nuts and vegetable oil. Leave for 30 minutes. Sung and pepper in taste and, continuously turning, fry. To hot kebabs serve a sharp tomato sauce.
Chops of lamb
4 chops; 100 ml of vinegar; pepper; 5 tbsp. l red wine; salt; 1 tbsp. l. Rosemary chopped; 5 tbsp. l. olive oil. Cancel the fation from chops. Marine meat 2 hours, then dry and roast grilled on each side of 5-7 minutes.
Garden fireplaces
Since the mantal concept is too simple for stationary performance, mainly meets the "real estate" barbecue, it is also called a garden fireplace. Garden fireplaces have long been transformed into an attractive element of landscape design. Finding designers made it possible to offer a customer model even from two parts, and "griev". Such a fireplace is able to delight its owner not only the opportunity to prepare roast on coals, but also pleasure to admire the view of the last minute and even the opportunity to bake bread itself.
Garden fireplaces, like their "room" fellow, are constructed only from refractory materials - bricks, stone, structural sectional concrete blocks and their combinations. To enjoy structures from concrete-chamotte or simply concrete blocks-sections, it is supposed to cover them with heat-resistant facade paints or facing with natural or artificial stone.
Note that "refractory" - the parameter is very important for garden fireplaces. Many of them are afraid of open fire. Anechet models (Mediterranean origin, made using the sewer) are clearly not designed for our rainy weather. It's all about the porous structure of the blocks from which such a fireplace is collected. Immediately after the rain, it is dangerous, it can crack. To protect against the rain, the fireplace must be covered with a fireplace cover that is attached.
Garden fireplaces are sold both in large stores and in building markets and on the Internet. But using the purchased components (lattice with a pallet), having several tens of bricks, a solution, a trowel and a desire to try their strength, it is quite not difficult and even quite fascinating to create the author's version of such a product.
The acquisition of the fireplace in the online store sometimes allows you to save up to 20% of the retail price, and delivery and installation often come in the price. Basic manufacturers of garden fireplaces - Russia, France, Germany and Italy. Some of the most expensive (made of bricks, often with facing natural stone) - French products of the Godin brand (20 basic models). KRIMERA, KAVALIERE brick fireplace with a shelling casing with dimensions in terms of 10956 and 208 cm high, equipped with stainless steel lattices, steel front panel, six skewers and spit with an electric motor costs $ 1400. The cast iron grill will cost $ 600. Delivery within 50 km- $ 16. Finally, the assembly itself is another $ 515. It must be remembered that the assembly is only possible on the foundation. Unloading You will have to organize yourself.
Model with boob stone is more expensive - this is $ 2750 plus all attributes: accessories, delivery, assembly ... much smaller money you spend on prefabricated structures from concrete blocks: on Russian- 8000-12000 rubles, German and Italian - from 21,000 rub. Their assembly does not require the participation of professionals and can be carried out by their own. Many models from precast blocks do not require cladding or painting, the dye is inserted into the material initially.
Before installing the Purchased Garden Fireplace, it is necessary to make a foundation and ensure the perfectly smooth surface of the foundation, this is mandatory require all instructions.
In the catalogs of German, French and Italian manufacturers there are many models of grills and a barbecue, which work either on gas or on electricity. Externally, such products are no different from ordinary. But instead of coal, the heat source in them is a gas burner (propane) or an incandescent helix is used. In addition, the package includes stones of volcanic origin, which, cracking, are able to give warmly for a long time. For example, the Italian Gas Barbecue Hacienda Super, equipped with one longitudinal burner and two tables (one folding, other stationary), is offered for 8016 rubles. In Russia, such grills and barbecue almost do not find sales and are exhibited in stores to increase the assortment series. In extreme cases, they are acquired by fast-service enterprises.
Rules and secrets
How to handle the brazier, every man knows in Russia. But not everyone can also successfully manage the grill. Outwardly, everything is simple: the coal rushes it to the roasting grid, put meat, vegetables or fish on the upper grille, vegetables or fish ... In fact, everything is more difficult, otherwise we would never have learned about the existence of the same Villabajo and Villarybo! The art of frying on a barbecue is really art! And in this case there are numerous secrets and rules.The frying container before first use must be lubricated with vegetable oil and rolling well, and then give it slowly cool. Lubricated with oil grid for coal required.
Please note whether the firewood you purchased the firewood you purchased. This is usually categorically not allowed, as they have much higher than that of charcoal, the combustion temperature (hence the rapid roasting and warping of the device).
In many grills and barbecue, it is also unacceptable to risi charcoal. In this case, the so-called "starter" is used for ignition - metal capacity in the form of a 3-5-liter mug, in which the coal is pre-burning. It takes about 20 minutes to initial exercise. It is possible to use the "drawn" coal directly in the frying device only when it covers a gray rode.
When burning coal using special liquids, it is necessary to wait time (about 20 minutes), which is necessary for the complete combustion of the fluid itself. The grill cover should be opened. In the opposite, the lift lifting can cause a flame outbreak and even a gas explosion formed from incomplete fluid combustion. You can only spray the coal to the ignition with the coal - for 2-3 minutes it is absorbed into it and only then incites. It is strictly forbidden to soak coal in advance.
When ignition and in the process of frying it is useful to master the use of fur, allowing to increase the intensity of coal combustion.
With frying in the lower part of the ash bar, water should always be nanite (in those models where it is provided).
Coal in the process of combustion should not come into contact with the walls of the frying container, its place is lattice, and only the grille!
The temperature increase in the combustion chamber is provided by opening the valve opening or adding fuel.
Remember that children and domestic animals can easily knock on the device. Therefore, the main advice: take care of the barbecue from children, and children from the barbecue!
Accessories
Russian stores are widely represented by barbecue accessories made in the USA, Italy, Germany, China. And a significant portion of the products offered are made on franchising conditions, that is, under the control and standards of the customer in third countries. Therefore, if China or Hong Kong is indicated in the Country Country column, it does not imply bad quality.
So, what is needed for a full and comfortable picnic? Let's start with the most necessary.
First, fuel. The best fuel is charcoal, and it is currently produced in different packing tanks (from 0.5 to 20 kg). It is usually done from birch, although it may be beech or Olkhov. Packaging- paper or polyethylene, as well as "gift" birchy Tues. Actual 3-kilogram paper packaging of birch coal costs 80-90 rubles., 10-kilogram - 180-200 rubles.
Secondly, the means of ignition: paraffin-fusion briquettes with a match and simply briquettes, without matches; matches (12 pcs / pack - 70 rubles); Liquid for ignition (from $ 2), dry alcohol tablets, etc. Completely excluded the use of gasoline, kerosene, food and technical alcohol!
Third, starter. It is in it that it is pre-"draws" coal, and it is he will save your frying device from rapid burning and warping. 3 l starter from Landmann (Germany) from galvanized metal, with a wooden handle is offered retail for $ 20; 5-liter from Weber (Germany), black, with a plastic handle for $ 24. The capacity of the starter is filled with coal in a volume of 1.5-2.5 kg, a combustible briquette briquette is placed under the bottom.
You may still need: Mittens - from $ 1.5; Spit (if not in a regular set) - $ 20; Bamboo spanks - from $ 1.5 per 100 pcs.; Foil trays (5 pcs / pack.) - from $ 1; Clamping double grilles- $ 5-15. For frying fish will be quite by the way the grille in the form of fish. And you will definitely have to purchase a minimum "gentlemansky" set, in which there is a scraper, fork, skewers, a kocher, brush, nippers, etc. P.- All that, without which the process of cooking from pleasure turns into a serious workless work.
But that's not all. The process of cleaning and cleaning also requires its attributes. About $ 9 will cost a scraper for cleaning, brush for sour cream is another $ 4. You can experience special bubber cleaning fluids (from $ 3).
During the cooking, the fan operating on the battery will be extremely useful in the form of a small hair dryer, providing an additional air supply to the fuel combustion zone (Peiga Grill, Germany, from $ 12) or hand miniature fir ($ 35).
Well, and to funny accessories, able to turn a picnic to a real holiday, you can include all sorts of Chinese lanterns on the poles, birds of birds, etc. After all, the picnic is also fun! And if you take a grill, a brazier or barbecue with you, try to shine with culinary talents. We hope our recipes will help you with this.
Pork on the coals "Barbecue from Petrova"
Fat pork, can be bacon; tomatoes; Salad bow; lemon pepper; salt. Sauce: Tomato Pasta (preferably Italian, similar to thick tomato juice, without preservatives), mixed with wipe garlic, salt and lemon pepper. Options are possible depending on your taste. Experimentable bolder, but do not go into - not all spices are combined.
Pork cut across the fibers and thoroughly sweep the larger table knife with a look (the culinary hammer is not suitable, because the fibers are plotted). The resulting pieces of width in the palm sprinkle on both sides of salt and lemon pepper on both sides and place in wide dishes, shifting with a salad bow and finely sliced tomatoes. Give me the meat to go around in your own night. Put the meat on the grille and fry on both sides until readiness. A common piece of meat with a palm of a man's palm is thrown over for 3-5 minutes. Fold the finished meat into ceramic dishes. Serve hot on the table. Make a tomato sauce yourself, because ketchup will spoil everything.
Gefilte fish
4 trouts; lemon juice; salt; pepper; 5 sprigs of rosemary, thyme and sage; 100 ml of vegetable oil. Trout Pour lemon juice inside and outside, spray and pepper. Greenery Pass, stirring it with oil. Furnish the fish remaining greens, smear the oil and marinate 15 minutes. Squeeze on the skewers and fry on the grill.
The editorial office thanks the company "DOVRZ" and TD "BUUKOTTS" for the help in preparing the material.