Oh, where I have suffered?! Yes! About the weather... Winter IN Bessarabia, this year, withdrew before the deadline and your anniversary, I planned to celebrate the first of the season, backyard barbecues, but on February 28 was the morning dank – repulsive and made the same adjustments to our plans...

... Had reluctantly crawl back to the kennel, that is in the kitchen. And prepare a winter version on electric barbecue. But the barbecue was so excellent that flew and the second portion of meat, marinated for tomorrow's party. A spicy-sweet sauce, invented in the course of preparation, broke all records copied to the paper one evening and dispelled the last doubts :- to print or not such hackneyed recipe for barbecue. Pictures just do not do it, so they will have to cook again, just in time for Your holiday. Welcome to the table... Twenty-five years ago, when I hateful, high-rise box moved to the backyard, skewers of exotic has become a familiar attribute of each, any significant feast. Through the first six months, he even fed up and had to quickly change or alternate it with pilaf, soup, lagman and other barbecue. Recipes kebab has been tried, tested, screened and adopted a great many. And vinegar, and mineral water, and mayonnaise, and yogurt, and onion puree, and kiwi fruit and all citrus fruits. Came across a very tasty options, but they all had pros and cons. Based on these trial and error, was chosen this way of marinating and cooking meat. I can't remember the author of the basics of this recipe, but immensely grateful to him because of disadvantages in this option I see. So, let's start Closer to the holiday, the 7th, the weather came around and gave a real spring day.

I have used... the debate about the meat used for barbecue, originally not true. How many nationalities, so many ways of cooking. Dumplings, as I don't feel sorry, also is not OUR native dish and beef it is closer to the fish than to meat. So here... take the Meat to your taste: veal, lamb, pork. Beef not only because the barbecue is made of rubber. Lamb: I only like the Eid and kavarma. And when I prepare myself or my godfathers, native Bulgarians. But this is not the case, and I take a pork shoulder, not a fat neck or rump, but even cut, believe me, will not be accustomed to dry after the marinade.

In this time, and I've got such a beautiful Apple. Still fresh, even had cooling. Prepare all necessary...

Cut the meat into slices approximately 4х4х8 cm across the grain. Incidentally veins and excess fat.

Onions cut rings and are same assorted.

Mix with meat, not really with a bow delikatniy. There added black and red pepper to taste and seasoning for a shish kebab without salt. I have always used a mix of Armenian, the last time with them is tough, but appeared in Kharkiv mix "Exclusive". The main thing that was no salt. If you can't find, feel free to go to the market and familiar to the herbalist, God of aromas and smells, making you blend for barbecue according to their knowledge and your taste. Let's hope that they match. From myself I will say that the dry Chile (sharpness), garlic and cilantro (smell) adjust themselves. I have not added, relying on the sauce, which is prepared separately. Why must without salt. As soon as we salt meat, it will give juice, and that we by no means need! Let minutes a dozen in the onion itself, the spirit, and then pour soy sauce, generously, half a Cup to spread it over all the meat.

The sauce should take Kikkoman or Navarro makes no difference, the main thing that was a classic, without different additives. And then I poured, not glancing, Soy with honey and herbs and got the more cake on the skewer. All this time, until the meat has got salt in its pure form, it is typed in fragrances, which we are watching and that meat with us then be sure to share. And give the meat to rest for five or ten minutes. The next step is pour the meat with wine.

I have always in barrels of five to six types of homemade dry wine and for those who have their wine, I recommend a Cabernet or Odessa black. This is what I pour. You can use Seiber, Moldova, even Baku. Just avoid the dessert fragrant varieties. One of his take no wine shop Cabernet or DRY red wine and pour a couple of cups. So that the meat almost disappeared in the waves of alcoholic Nirvana. By the way, about the concerns about the harmfulness of all this splendor to our children. Believe me, when cooking and eating dish not what taste, but even the smell will be. We'll merge it later and the remainder evaporated. Wine is the preservative in which the meat can marinate for two or three days (checked!!!), while stirring, not a port and not going through with stiffness. Meat can be used in an hour, and can be in ENAMEL (glass) dish, put in the boot and sabarasa of the sea, Recalling it at the end of the next day.

An hour before cooking, with ignition of the grill, drain all liquid. Not only the neighbour on a bed, and a separate container for subsequent splashing flame. Now take olive (can be sunflower) seed oil, one hundred grams, and a good mix up it into the meat-onion mixture, lubricating each piece. Oil, along with smoke and high temperatures, creates conditions for preserving the juice in the meat and education fragrant and extremely nice crust on each piece.

The fire almost hid in the coals and we can load the skewer. Only now we are reminded of the salt and add meat, a few pinches of coarsely stone, not iodized salt. Mix well and begin to string the meat. I am not a supporter of sandwiching the skewers pickled onions. First he had to give everything to the marinade and meat, and secondly, for anyone, two-thirds of the onions will burn on the skewer. We use onions for the sauce. Between the meat, You may want to string small potatoes. But previously you put the potatoes in the microwave in a plastic bag (850 kW/7-8 min). So you get two in one – skewer + baked potato. Or take a jar of pickled mushrooms and add them to skewers and potatoes in the microwave extend to 15 minutes. At the exit You will find baked potatoes and skewers with mushrooms. In this case, after removing the skewers, throw a slightly damp sawdust or wood on the grill, and put Your potatoes just a couple of minutes. It's enough to remember the smell of fire. Will not overdo, but it will burn or explode.

So, we have a skewer on charcoal.

. We have 15 minutes to whip up the sauce for the meat. Typically the community near any spinning mass of useless advisors, well-wishers and just lovely parasites. This is the case. when instead of glasses they have to put in hand a container of marinade and obliged to splash (do NOT POUR!!!) the fire in the grill, and as often as possible to turn the skewer. All. Your hands are free. In a frying pan we warm up the fifty grams of vegetable (olive) oil, slightly fry in it the onion marinade. And... now I will fly the stones. Don't know how and why would I, first mix these products, but as a result got a brand new bomb Sauce "Evil Boatswain". This sauce is eaten consistently, even sober, the ulcer on the nose does not tolerate anything spicy. And it is equally suitable for barbecue and garnish support.

Add to the onions :- 100 grams ketchup "Chile"; 100 grams of ketchup "For Barbecue"; teaspoon of black pepper, same of red, garlic and

After 10 minutes stewing,

... 150 grams "Martini".

Instead of "Martini" you can use any vermouth. Rosso, Bianco – no difference! All one color gives the mass of... As a complement to the sauce to TASTE, add the garlic, Krasnodar sauce (well dilutes the sharpness, if too much the same). A couple of minutes, simmer to the desired consistency, tasting that left the smell of alcohol.

Well, it's time to ward off the merry idlers from the grill,

Uslaw to fill their cups with ale,

And removing the skewer rush to the place where faithful horses rustling skirts and beautiful ladies pack a punch, I think I sho got it wrong... Okay – I understand... the Dark place at a barbecue it's not burnt meat, and I ekperimentiruya, added dill to the marinade. Smell the meat, he added, but then safely burned. And now I still give the alignment in the fully self-sufficient garnish. Not as a competition of authorship, but just in case someone- "before ser POH" in the subject. So : Baked potatoes in 25 minutes

In a bowl mix the vegetable oil, one tablespoon of paprika, black pepper and tablespoon of salt.

Long stir until the butter will not taste salty.

Medium, closer still to the small potatoes, thoroughly wash. You can use old, but tonkoshkura!!! When You brush, the skin goes all the charm and taste. The potatoes will get ready, but not BAKED. At four I took 16 pieces.

Fresh-salty bacon, no smell, cleaned from the skin and cut into thin, narrow slices.

Do in tuber two parallel cut, not dorezaya to the opposite edge a few inches. We put in the cuts a thin slice of bacon ( bacon can). Lubricated with salt butter, held together by a toothpick

And put into glass form (with lid) in the microwave.

Split up! Cover with a lid and put on ten minutes in a MW at a power of 850 kW.

Then take out the bowl and shooting the eyes and aphorisms, annealing and useless spitting on his fingers, grabbing the ears of all within reach, put the tubers on a round baking tray for MV. Again, the same-seam up!

Put on the stand under the grill inside and calibrating roasting (grill) for 15 minutes. Sprinkle, no, not the head and not the ashes, herbs and... Potatoes are ready, even haze is not required. It swept away before the barbecue... I say... says Misha Zhvanetskiy- " Forgive to the table! Boiled! "

Everything was done under the watchful supervision!!!