To begin with, and as I sliced and pickled. Pork is separated from the vertebral bone, as I believe that the best part of barbecue is the neck. Cut as good, not small pieces that when cooking the pieces of meat do not dry.

Large onions sliced half-rings. After marinating the onions I just throw out, because I think that it is better to fry with the meat fresh.

To the meat I added onion, 4 tablespoons of soy sauce, half a teaspoon of sugar, a glass of dark beer and pepper.

All thoroughly mixed, just like when mixing the dough, so to speak, all together. Left to marinate in the fridge. Need to marinate at least 2 hours, but I managed 6 hours.

Then engaged in the meat, so decided to make stuffed vegetable skewers. The meat must be done very fatty to when cooking vegetables soaked with fat, then it turns out very tasty. In the stuffing I also added 1 tbsp of soy sauce, a bunch of chopped parsley, but it is better to add fresh Basil, rubbed with half bulb of onion, 5 cloves of garlic and a teaspoon of lemon peel + pepper to taste. But you can cook and peel, that is to say, was my experiment. All mixed and sent to marinate in the fridge.

Then the plan was for trout, I only had 2 steak 200g, which is very bad, fish, of course, is just divinely delicious. Skin I decided not to remove, as fish is very delicate and I was afraid she would "jump" from the skewer, removed the bone and marinate in a mixture of 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp lemon juice and a good pinch of pepper.

The next room had mushrooms, washed, cut off everything I didn't like, made a marinade of 1 tbsp. sauce HEINZ, 1 tbsp soy sauce, 1 tbsp sour cream, 1 tsp mustard, put in a jar and in the fridge.

The last step was the vegetables, zucchini and eggplant, cut into bars 3 inches and removed the middle, then soaked them in salted water for 30 minutes, but it need not to remove the bitterness, and the vegetables were not fresh. Young eggplant has no bitterness. The tomatoes were removed in the middle before cooking.

And then came the moment when the wood burned, we planted on skewers meat with bell peppers, stuffed vegetables, mushrooms and trout. All greased with vegetable oil and put skewers on grill. Vegetables cook until soft and the stuffing by this time it will be done.

To remove the final photo, you know, failed, as all were hungry and literally do not depart from the grill. I want to say more about the meat, the meat was very juicy, the taste of the beer was not, and I was not marinated in a highly acidic environment, and did not shrink when frying.