Only at first glance, cooking a barbecue is a simple matter that does not require special knowledge and skills. However, any production process has its own tricks, subtleties and wisdom. And the "production" of barbecue in this respect is not an exception. There are at least five very common mistakes that almost everyone who starts to cook meat on skewers using the barbecue actually makes.
1. Too dense pieces
The first and very common mistake is putting the pieces of meat too tightly on the skewer. That's right - this is when some free distance is maintained between the pieces. Anything about one centimeter. In addition, the distance between the individual slices must be approximately the same so that they cook at the same speed.
2. Pieces too different
The next common mistake is chunks that are very different in size. With a little thought, it will not be difficult to guess that pieces of different sizes will be fried at different speeds. Actually, in order to prevent this from happening, you need to try to make the pieces of meat the same even at the cutting stage. Also, it is necessary to properly arrange the meat on the skewers. Each should have pieces of approximately the same size.
3. Vegetables between meat
Tomatoes, onions and other vegetables planted between meat cubes look impressive and appetizing. However, it is actually best not to do this. This is because vegetables during frying give meat an unpleasant taste and smell. It is best to fry these things separately from each other.
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4. Bad firewood and bad coals
Do we use old, rotten wood to cook barbecue? Get ready for the fact that such an approach will immediately affect the taste of the product. This primarily concerns the smell of meat. The same applies to coals, poorly burnt and improperly prepared coals do not contribute to thorough roasting of meat, they can change its taste and aroma properties.
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5. Cuts in meat
Finally, one more mistake that everyone made at least once. In no case should you check the readiness of the kebab with small cuts on the pieces. In this case, the meat loses its juiciness, becomes dry and less tasty. It is best to try (and learn) to determine the degree of readiness of a product by visual inspection.
Continuing the topic, it is worth reading about Soviet methodwhich will help to make even tough meat as soft as possible.
A source: https://novate.ru/blogs/020320/53633/