If you wish to diversify the meat menu on the grill, instead of the usual barbecue to cook the meat with cheese filling. For the duration of the roasting it is roasted as a kebab, but does not require hours of marinating. This is a quick recipe that will help out, if the picnic was planned spontaneously and of time soaking in the marinade no.
- pork salmon;
- hard cheese;
- seasoning Italian herbs;
- black pepper;
- sunflower oil;
The cooking process
Salmon cut into pieces the width of 2 fingers.
Then prepare the stuffing. It consists of a mixture of butter, grated garlic, salt, black pepper, Italian herbs and paprika. The filling is mixed to a uniform consistency. As garlic during heat treatment loses its pungency and flavor, you can add more.
Thin sharp knife to penetrate the prepared pieces of meat pockets and fill them with stuffing. Each of them will take a little more than a teaspoon with a slide.
Next, the pieces are lubricated with vegetable oil and sprinkle all sides with salt, black pepper, paprika and Italian herbs. The oil will prevent drying of the meat and reduce the shedding of spices.
To add to the meat the smoke flavor, you can double wrap in foil, soaked in water, fruit chips. Will fit Apple, cherry, pear. You can just take a couple of tablespoons overs. Then, the foil top is pierced with a knife.
The meat is threaded on a skewer holes and pockets up.
Between the pieces, leave a small gap for even baking. The skewer is installed in the burnt-out brazier with coals. Coal is better to push on the sides, forming slides on the sides. Under the skewer left a thin layer of coals. Next side is placed an envelope with chips holes up.
For uniform roasting of the meat and the saturation of smoke from the chips, the grill should be covered. If it has no lid, you can cover with foil and on top of something to press down to avoid being swept away by the wind.
In covered grill meat at this size pieces prepared 15-20 minutes without the need of turning over. Due to the butter in, it turns out juicy and soaked with flavor of spices. It comes from a smoke flavor, obtained simultaneously from the coals and wood chips.
This way you can cook chicken breast and other meats, but it is easiest to work with salmon due to the form of its pieces, since they are easier to cut in and stuff.