On the grill on a charcoal barbecue grill - 144 cooking recipes

All three of these words mean cooking food (usually meat) over an open fire or coals. Delicious and simple recipes in this business are justified by the nature and smoky aroma of the crispy crust. Vegetable salads, bread (very good if homemade), sauces and light alcoholic drinks (beer, wine) are successfully eaten with delicious dishes cooked over a haze. Barbecue, barbecue and grilling in different nations perform almost the same mission - they feed people ideal old-fashioned food. The first of the terms was found in books from the 16th century. Then the Americans figured out how to cook tough, dry meat so that it becomes tender, juicy and amazingly crispy. At a temperature of 90-120 degrees, it was simmered on a wire rack, sometimes turning over, for up to 18 hours. Sliced ​​and served on a bun with pickled vegetables or fresh herbs. Such recipes have survived to this day. The second is an oriental method of roasting lamb over wood, as well as a device for this. Now this “term” is used to describe everything where you can light a fire and then put a skewer on. The third one is preparing “food with stripes” or checkered patterns. This is the name of the method of cooking, frying pans, as well as full-fledged installations with a container for coals, a mesh, a lid and other “gadgets”.