Description
Despite the fact that the street is autumn and each day is getting colder, we still beckons the smell of meat cooked over charcoal. When tired of the traditional barbecues we cook here such meat rolls.
Ingredients
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Pork
3.5 kg
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Butter
400 g
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Garlic
8 tooth
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Dill
4 coup
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Salt
-
Bacon
600 g
Cooking
Pork cut into pieces in the thickness 1,5-2 see
All the pieces repel.
Separately mix the soft butter, chopped garlic and dill.
Each piece of meat a little grease (thin layer) of the oil mass. Spread slices of bacon roll.
So done with all the chops. Then put the rolls in the freezer so they are a bit... so to speak... grabbed. Then cut each roll in half and strung on skewers. Sprinkle with salt already on skewers. So, cured at the very end, the meat will release extra juice and it will remain juicy.
Fry all the rolls on the coals. Yes, of course, all the butter will melt and will flow, but it fills its creamy taste and aroma of the rolls inside. And added the dill and the smoked bacon will add a sophisticated touch indescribable.
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