As I said, the best option, if you have meat on the bone. Be sure to buy meat that has not undergone freezing! Cut into pieces the same thickness, about 2 - 2.5 cm for uniform cooking

Prepare the marinade - mix all liquid ingredients together, add the chopped garlic and the seasoning. I used a ready-made seasoning for meat TM Forester - it is something! There is a perception that good meat no seasoning will not spoil, will agree. But using this seasoning gives the meat an amazing taste. Composition seasoning: sea salt, dried garlic, coriander, paprika, mustard seeds, cinnamon, marjoram, juniper berry, allspice, cumin, black pepper.

Smear this marinade all cuts of pork cutlets on both sides. A container of meatballs cover with cling film and put into the refrigerator for at least a couple of hours. An hour before cooking is necessary to get the meat out of the fridge - cold meat directly onto the coals to put not worth it, it has to warm up.

Very convenient for me was a package with a double zip-lock in the sub-set. It can immediately marinate the meat, and can be transported like I was.

Half an hour before cooking, soak wood chips for podkoptit (beech, alder).

Cooking maximizes the hot coals so the meat is first warmed and slightly cooked, but also did not miss the meat juice, then the pork chops will be juicy on the inside. Cutlets are placed in a lattice grill and put on the coals.

Warmed patties for 3-4 minutes on each side. At this stage you can use some fan to fan the coals. When the meat is gray-white (the initial degree of roasting - baking protein on the surface), should be more intensively to turn the bars.

Now is the time to scatter wet wood chips on the coals.

The closer to readiness, the more often you should twist the bars. Then the meat will not burn and is fried well.

Well, that and all the cutlets are ready, serve with greens and vegetables and serve!