Cooking meat on a spit. How to do it right?

The method of cooking over a fire is the most ancient. There are several ways to cook food over a fire: on a spit, in the ground and coals, and in clay. A place for a fire should be chosen in a place protected from the wind, preferably away from trees, so that their branches cannot ignite.

You need to make a fire on bare ground, cleared of dry leaves and grass. For a fire, it is better to use deciduous trees: beech, alder, oak, ash, maple, birch (excluding bark), fruit trees, and juniper. To give the meat a specific aroma, you can add sage, mint or wormwood to the fire. Resinous trees are excluded.

. One end of the spit will have to be supported by hand, and the other, so that your hands do not get tired, can be placed on a flyer (a stick forked at the end) stuck on the opposite side of the fire.

Pork on a spit in the oven

Everything is clear, you want summer not to end and all the summer pleasures to last forever.
Perhaps there are certain doubts about all the pleasures, but pork on a spit in the oven will every time transport you to wonderful summer days, to the barbecue and the aromas of summer. Use our recipe and tips, and meat any day of the year will turn out no less tasty and aromatic than in summer outdoors. Gone are the days when the first skewers were military spears and pikes. In the modern world everything is much simpler.

In today's ovens with a rotating spit, you can easily cook pork, or any other meat. Even if the rotation function is not provided, it will not be difficult to turn the spit yourself from time to time, the food will be worth it. The skewer can be replaced with a skewer.

The only inconvenience of cooking meat on a spit in the oven is that after cooking the oven has to be thoroughly cleaned. But at present, this is not too serious a problem. There are many proven methods and means for cleaning the oven. And the latest generation ovens often have a self-cleaning system.

Do I need to stuff it?

There is an opinion that it is better not to stuff the lamb, since the filling may simply not be cooked through. But there is another opinion that you can fill it, the main thing is to choose the right filling. For example, take cheese: even if it is not baked, the dish will not be spoiled. If you use cheese for the filling, the amount of salt should be reduced.

You can put a large amount of onion, garlic and rosemary inside - in this case the meat will be very aromatic. Having stuffed the lamb, you need to sew it up: make holes in the meat with a knife, thread the string and pull it off.

Festive recipe for pork on a spit in the oven

Ingredients

For the marinade

For the glaze

How to cook pork on a spit in the oven, recipe for an oven with a rotating spit

We use already prepared products for cooking: washed, peeled, dried.

Marinate the pork pulp

Pour the remaining juice mixed with onion over the pork and place it in the refrigerator for 6-12 hours, turning occasionally (if we marinate for no longer than 2-3 hours, then at room temperature).

Preparing the spicy glaze

Prepare and bake pork in the oven on a spit

Lubricate the finished pork one last time with oil, fatty juices, glaze and carefully remove the spit. Wrap a piece of meat in foil and leave it to cook for 10-15 minutes.

Then, remove the binding, cut across the grain into portioned slices and immediately serve with fluffy hot rice, sweet and sour sauces and fruits in a spicy-sweet glaze. We wash it down with semi-dry wines and champagne.

Cooking fruits in a spicy-sweet glaze

Sprinkle the still hot, glazed fruit with vodka or cognac. Then fry the pieces of nuts in the same frying pan and sprinkle them over the fruit.

Varieties of lamb

Only animals under three years of age are used to prepare lamb. Three types of lamb can be used for roasting or spit smoking. Firstly, milk lamb, which comes from animals under eight weeks of age. It is considered a delicacy and requires much less time to fry; it has a mild taste and is easy to chew. Secondly, the meat of young lambs (individuals under the age of one year). It is also very pleasant to the taste and tender. In addition, almost all parts of the carcass will be edible. And thirdly, the meat of an animal older than a year, which has a more specific taste, is much denser and tougher.

Pork on a spit in the oven, recipe for cooking meat with a pleasant smoky aroma

Ingredients

How to simply roast pork in the oven on a spit

Remove the finished pork from the oven and wrap it in foil right on the spit for 10-15 minutes. Then remove the foil, remove the skewer, transfer the pieces of meat to a dish, sprinkle with herbs and serve with apricot chutney and polenta (porridge made from corn flour) as a side dish.

Cooking apricot chutney

We are sure that the excellent result overshadowed the hassle of cleaning the oven, and the pork on a spit in the oven will delight you with its taste and original presentation.

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Source

How to cook grilled chicken

First, rinse the carcass thoroughly under cool water to remove dirt and remaining entrails. If you bought the chicken frozen, wait until the carcass has completely melted. Then pat the meat dry with towels or napkins. Sprinkle the meat with soy sauce for juiciness, especially in the breast and thigh area.

Chop the garlic cloves with a knife, rub the bird with it, do not forget that you need to rub not only the outside, but also the inside. Place the remaining garlic between the skin and the meat so that the fat released during frying is saturated with garlic flavor. Now season the meat with any seasonings that you like best, rub the spices directly into the skin. Wrap the carcass in foil or cover with film. The meat should be marinated for as long as possible, ideally overnight. But if you don’t have time to wait, then after a couple of hours you can start baking.

Place the bird on the spit, followed by the onion. The onion should be inside the carcass and, as it were, “bursting” it from the inside. When roasting, the onion will release juice and aroma into the meat, the carcass itself will be securely fixed and will not fall off the spit. Tuck the bird's legs crosswise, and make small, not too deep cuts on the skin. Secure the wings to the carcass with toothpicks. Neither the legs nor the wings should dangle, otherwise it will make baking difficult. Secure the carcass with the lower clamp and tighten the screws tightly on the spit.

Turn the oven on to “grill” mode. Then, once it's warm, insert the spit with the bird in it. To ensure that the meat is evenly browned on all sides, the oven should operate in the “grill” mode for the first 20-25 minutes. When the chicken turns breast side up, stop the spit and switch the oven to normal baking mode, which heats the top and bottom. Leave the carcass for another 20-25 minutes. Then turn on the Grill mode again and continue baking the chicken for another 30-40 minutes. It takes me about 90 minutes to cook a chicken weighing 1.3 kg, no more.

When the skin turns golden brown, the meat is ready. Remove the bird from the oven and transfer to a large platter. You don’t have to remove the carcass from the spit; it’s very convenient to cut the meat into portions.

Remove the onion from the chicken and discard it; it will no longer be needed. A dish with poultry can be served. Grilled chicken is great for a simple family dinner or a holiday lunch.

Knuckle baked in the oven in dough

To prepare the Circassian shank I used:

Vegetable oil for frying

2. Fry the shank until golden brown. Next, cook it for 2 hours. Add wine, salt, pepper. Remaining marinade.

3. Fry the vegetables separately in a frying pan.

4. Roll out the puff pastry, place vegetables in the middle, put the knuckle on top and wrap the dough in a bag.

Rulkomania

Well, I really love the knuckle, but I haven’t learned how to take a photo.

Eisbein is German knuckle. AWESOME MEAT on your table.Eisbein

In Germany, this dish is served with side dishes: stewed cabbage or boiled potatoes (mashed potatoes). In Berlin you will try Eisbein with pea porridge. Oh, and this dish is also served with mustard and horseradish.

1 medium onion;

3 tbsp. butter;

8 cloves of garlic;

salt and pepper (to your taste).

Wash the meat thoroughly.

Before marinating, we need to prepare our meat. To do this, we make small cuts on the surface. Thanks to this, our meat is better saturated. Next, take a spice mixture consisting of cumin, basil, marjoram, pepper and salt. Coat the meat thoroughly in spices and place in the refrigerator overnight.

Next, squeeze out the garlic and chop the onion. Mix onion and garlic. Place the meat in a large saucepan and add the onion and garlic. Pour the beer into it and add a bay leaf.

Next, you need to cook the meat for about 2-3 hours over low heat. Don't forget to remove the foam.

Take a baking sheet and grease it with butter. Place the meat on a baking sheet and set to bake. It will bake until golden brown. To keep the meat juicy, you need to pour broth over it from time to time (the broth in which the meat was cooked).

There are as many Eisbein recipes in Germany as there are regions in the country. But still, there are a few general rules:

- the meat needs to be marinated well;

- try to choose meat from the front.

This and other recipes in the source:

Shish kebab with pineapple

If you want to prepare a dish with a “hint of exoticism,” then you can make pork kebab with pineapple.

• 0.9-1 kg pork;
• 1-1.5 pineapple;
• 1 hot chili pepper;
• 4 onions;
• 0.5 cups wine vinegar;
• 1 teaspoon oregano;
• 2 tablespoons vegetable oil;
• 2 cloves of garlic.

Cooking method:

1. Take a small cast iron frying pan, heat it up and put fresh, unpeeled chili peppers on it. Fry it without oil on all sides, fry until the vegetable changes color. Remove the pepper and cool it. We remove the seeds from the baked pepper, and grind the pod itself, along with the peeled garlic, in a blender.
2. We peel the pineapple, cut half into large cubes, and put half into a blender with pepper and garlic, turn on the device again and grind the products. Place the resulting puree in a bowl for marinating, add wine vinegar and vegetable oil, add oregano and salt. Immerse in the prepared marinade and leave the cut pork for about 2 hours.
3. Thread the marinated pork onto a skewer, alternating with pineapple pieces. Cook on a baking sheet in the oven. Bake at 200 degrees for about 40 minutes. Halfway through the cooking process, turn our kebabs over and pour a tablespoon of marinade over each one.

Smoked shanks

Hello to all food lovers! However, hello to everyone else too. I decided to smoke some pork knuckles, and now I want to share the recipe with you. Maybe it will be useful to someone. I bought about seven shanks of different sizes and some brisket.

I lightly cleaned them, washed them, and prepared them for salting. The salting method will be slightly non-standard, namely combined. In general, for some reason I don’t like stuffing, but since the shanks have different sizes, thickness of meat, and quite thick skin, it was decided not to risk it and stuff them, and then soak them. The solution for injection was prepared with a standard 2% by weight of the raw material, 50/50 nitrite and table salt. We dilute salt in a small amount of water and give injections to our little hands.

We will not stuff the brisket, since it is thin and its thickness is uniform, it will be salted normally.

After massage and acupuncture, the hands smoothly move on to water procedures. I didn’t make strong brine, I made 80g of coarse table salt per liter of water, a little pepper and bay leaf. This concentration should be quite enough.

Press down a little so that the brine completely covers our product.

Let it sit for 3-5 days, I got 4. Then we take it out and wipe it with towels. Then all this is hung out to dry overnight. It took me about 12 hours.

We set it to 10 degrees and turn on the fan for airflow.

After drying, we begin the smoking process. We load the wood chips into the smoke generator.

We raise the temperature in the smokehouse to 60 degrees.

We stick the probe of the thermometer into the thickest shank. And when the temperature reaches 45 degrees, smoke can be supplied.

There is no need to apply much smoke; I set the smoke generator to approximately medium power. This is more than enough.

We can forget about our shanks for a while. I smoked them like this for 4 hours. After smoking, the shanks acquired a more interesting appearance. They were browned and tanned.

Now that the color of the product suits me. You can proceed to the next stage. We raise the temperature in the smokehouse to 80 degrees. You need to warm up the shanks to 65 degrees.

When the temperature inside the rolls reaches 65 degrees, you can apply steam. After the temperature inside the steering wheels reaches 72 degrees. The process will be completely completed.

This is what the finished product looks like. But for a richer taste and even color, the rolls need to sit for at least another day.

Delicious homemade pork knuckle brawn

Delicious and aromatic brawn can be easily prepared at home from pork knuckle. The brawn is not much cheaper than store-bought, but much tastier and does not contain harmful additives. Let's cook!

— pork knuckle – 2 pcs. (approximately 2.3 – 2.5 kg);

– large onion – 1 piece;

— bay leaf – 4-5 pcs.;

— black peppercorns – 10-15 pcs.;

— Provençal herbs – 1 tbsp;

- garlic - 5-7 cloves;

Rinse the pork knuckles, place in a saucepan and add water a little above the knuckles. After the water boils, add carrots, bay leaves, black pepper, and Provençal herbs. Stick cloves into the onion and also place in boiling water. Turn down the heat and simmer over low heat for 4-5 hours.

Take out the finished shanks and let them cool slightly. Select the bones, cut the meat and skin into medium pieces. Add a teaspoon of gelatin and finely grated garlic to the chopped meat. We also pour in a slightly incomplete glass of the broth in which the shank was cooked and mix everything thoroughly.

Place the brawn in a convenient form and put it in the refrigerator for 10-12 hours. Now let’s try and evaluate how tastier our brawn is than store-bought. For a more detailed cooking process, watch the video. Bon appetit!

Nutritional and energy value:

Hot pickled brisket in onion skins

I want to share with you a recipe for a delicious pork belly snack. Hot pickled brisket in onion skins turns out tasty, tender and very aromatic.

— pork belly – 1 kg;

- onion peels - 3 large handfuls;

- bay leaf - 3-4 pcs.;

- black pepper - to taste.

Place water on the stove. Add onion peels, salt, sugar, bay leaf and bring the brine to a boil. Place the brisket in the boiling brine and cook for 30 minutes, cover with a lid and leave the brisket in the brine for 12-15 hours.

After the specified time, remove the brisket from the brine, dry with paper towels, rub with black pepper and chopped garlic, wrap in foil and place in the freezer for 12 hours. Remove brisket from freezer and let thaw for 2 hours.

Hot pickled brisket in onion skins is ready to eat. For a more detailed cooking recipe, watch the video. Bon appetit!