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"Summer in Russia is the time for barbecue. The smell of fried meat can be heard everywhere - outside the city, at home, by the road ... No barbecue is not a problem! Russian ingenuity will help. Even rain and cold do not frighten Russians when it comes to barbecue.
In Russia, barbecue is not just food, it is a whole way of life. When Russians invite them to barbecue, it means "get together with friends and go out of town to have a tasty meal and have a good rest."
Thus, barbecue in Russian is an incomprehensible philosophy that combines eating and leisure.
Russian kebab is not equal to barbecue
Charcoal-fried meat is eaten all over the world, but it will taste different everywhere. Russian kebab has nothing to do with barbecue; it can be said to reflect the daring and courageous character of the Russians.
In Russia, meat is not just fried; before frying, it is still necessary to perform a number of preparatory steps, thanks to which the shish kebab acquires the same taste. The most important thing is to prepare the marinade. Usually meat is marinated overnight the day before frying. So it turns out juicy, soft and melting in the mouth. There are a lot of spices for kebabs, but the basis of any marinade is salt and pepper.
Interestingly, there is no perfect marinade formula. The easiest recipe is to mix mayonnaise, onion and lemon. However, the most important and difficult thing is to keep the proportions correctly. In Russia, marinating meat deliciously is the highest skill acquired through numerous trials and errors. Marinade from experienced craftsmen can include sour cream, beer, wine, olive oil, honey.
After the meat is thoroughly marinated, you can start frying. In Russia, there is a special device for frying barbecue - grill. It is a box made of several sheets of iron. A brazier can be bought in a supermarket at a very affordable price - about 150 rubles. Some people make a brazier on their own, while everything that is at hand is used - tree branches, bricks ... This does not affect the taste, they say that it turns out even tastier. The most delicious kebab is the one that was fried on the wood. But most people use coal, which is convenient and time-saving.
Men are responsible for frying the barbecue, usually there is one person at the barbecue, since the process requires confidence and patience. It is important not to let anyone doubt the technology of frying, not ask for advice or use a thermometer to measure temperature. Shish kebab does not like fuss. Dexterous hands and a keen eye are important here.
Unity with nature is the true meaning
Shish kebab can be fried anywhere, but it tastes best in nature. Moreover, the guarantee of a delicious barbecue is a soulful company and unity with nature. It is thanks to this that it is possible to have a good rest both in body and soul.
Choose a place where you can go and where there are few people, and spend the weekend filled with delicious barbecue flavor and hilarious laughter. However, don't forget about safety and civilization! Don't leave trash behind. Let those who come to this place for barbecue next time think that there was no one here. Most importantly, handle fire carefully. Safety first! "
originally posted by: neutronflux
a reply to: RussianTroll
But do you roast marshmallows over an open fire?
Where I grew up. If there wasn’t a bond fire, it wasn’t a party.
Anyway. The USA has added in addition to grilling brats, chicken wings, hamburgers, and roasting hotdogs over a fire, smokers. Smoked brisket, smoked pork butt, smoked pork chops. Smoked ribs.
Then you have pulled pork, or pulled chicken.
Beer can chicken seems to have passed out of favor.
Man I’m hungry.