Grilled meat - 25 cooking recipes

Today, the method of grilling meat is the healthiest and healthiest because it does not require oil or any other fat. The grill grate creates a fried crust on its surface, which retains the juices inside, thereby making the meat as juicy as possible. Excess fat flows into the grooves between the convexities of the grate, which makes the finished dish moderately lean and dietary. In this case, it almost doesn’t matter what kind of grill is used: over a fire, barbecue, electric, aero or a special frying pan.

The meat can be absolutely anything: fillet, bone-in, pork, beef, lamb, chicken, turkey, rabbit, any game, any meat products and offal such as tongue, liver, heart. Another advantage of this method of processing meat is that the cook does not require any special skills. That is, the “take and fry” principle applies here. You can add salt and season with spices as you cook to suit your taste. And monitor the degree of roasting of the meat too - either serve it well done or rare.

For the first acquaintance with grilled meat recipes, it is advisable to select pork loin without veins and fatty layers. The height of the cut piece is about one and a half to two centimeters. Its length and width can be such that, say, 2-4 pieces fit in a frying pan - depending on the size of the dishes. That is, the piece should be for one serving. Why pork? The fact is that tender pork meat cooks quickly and is difficult to spoil. More difficult than, for example, beef.

As for beef meat, rump, bone, sirloin, tenderloin, thigh, as well as heart and liver are suitable for grilling. For lamb dishes, it is better to take meat from the back, neck, and ribs.

It is worth keeping in mind that meat that has previously been heavily frozen will not always cook deliciously. It usually stays dry (and can be left to boil or stew). So it’s better to use something fresh for grilling.