BBQ oven baked meat quality indicators have taste, juiciness, tenderness, and appearance of the s

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Enn Tobreluts
Barbecue is also gaining popularity among Estonians, many home gardens with barbecue is already operating as natural as grilliminegi! Tips for cooking meat divides barbecue, BBQ meat and author of books Enn Tobreluts.
Barbecue (BBQ), food (especially meat), slow cooking in a special water bath equipped with an oven, a relatively low temperature (~ 90 C), smoky and moist environment. BBQ meat acquires a slightly smoky flavor and is juicier than the completion thanks to the slow-grilled meats.
Küpsetusprotsess begins furnace firing. If the temperature is ~ 90 C, and a sufficient amount of charcoal lõkkekoldesse encountered, should be placed in the meat, and to give it a clean white küpsetuskoldesse flue (~ pound of meat for 1.5 hours) - both better penetrates smoke flavor to the meat. Then brush the meat to completion (~ 1 hour) about every 20 minutes mopping. The exact cooking time depends on the meat.
earliness meat / fish with special sauce (the mop), which gives the flavor of the meat in the oven and let it dry. Mop the seasoning into meat and provide the necessary taste and color. In addition to intense smoke and protects mop the meat from drying out. One kilo of meat takes a total of about 200 g mop (mop depending on thickness).
during cooking to ensure that the smoke would be white in color. Add smoke and excessively high flame (temperature reduction) could be used in water and soaked in beer, dark alder chip, throwing it into fire and closing all the openings of the oven (the gate).
BBQ oven baked meat quality indicators have taste, juiciness, tenderness, and appearance of the smoke ring (ie, the cross-section to see the red meat suitsuääris). The wider the circle of smoke, more smoke flavor!
Before serving, the meat can be worn with a single thin layer of the meat a little mop-thickened sauce (the last crystallized). Mop-dressing may also be used for serving, ie, the additive added to the hot meat and discarded.
BBQ pork tenderloin Sea salt and black pepper Preparation Clean the pork tenderloin membranes, and season seaton with black pepper and a little seaton salt. Place the meat directly seaton after seasoning BBQ oven (whole piece) of white smoke to cook (oven temp ~ 90 degrees). The furnace fat tub to fill with water before. Put the water in the smoke drawer, dark beer, red wine, and dried herbs. BBQ does not have meat in the oven with nothing moppima because the water baths provide plenty of moisture in the oven. Throughout maitsestuse seaton a meat