Cooking With Fire

578 readers

1 users here now

A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…

founded 2 years ago

MODERATORS

Hossenfeffer@feddit.uk

Adana kebabs (infosec.pub)

submitted 1 month ago by JohnSmith@feddit.uk to c/cooking_with_fire@feddit.uk

10 comments fedilink hide all child comments

Kebabs stayed on the skewers and none were lost to the fire gods. Result!

you are viewing a single comment's thread
view the rest of the comments

[–] JohnSmith@feddit.uk 2 points 1 month ago (1 children)

After having lost plenty to the coals previously, I’d suggest three key things to keep in mind:

Have min 20% fat in the meat you use.
Strain any fresh ingredients (e.g. pepper) you use really well. Water is your enemy.
You need flat skewers and you need to pay attention to how you work the meat in: even, no gaps, and not too thick.

It was one of the pro golfers who once said that golf is a game of luck. The more I practice the luckier I get. So there is that.

Good luck!

[–] Puttaneska@lemmy.world 2 points 1 month ago

Thanks, yes I think I’ve seen people smearing fat onto the surface, which I assume will help with the structure (even if it runs off through the process).

I quite often BBQ vegetables (pretty high water content, of course) but I usually sit them on foil to stop loses.