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A Special Word About Ground Meat, Burgers, and Sausages |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best A Special Word About Ground Meat, Burgers, and Sausages recipe on the web!! - First, a word about grinding. The kebabi and saté men I met on the barbecue trail grind their own meat from scratch, and time permitting I like to do the same. But I know that perfectly delicious results can be obtained with a lot less fuss and time by using preground meat, so that is what I call for in the recipes. - If you do grind your own meat, use a fairly fatty cut (unless otherwise instructed), like shoulder (for lamb and pork) or chuck (for beef). Put it through the fine plate of the meat grinder (the plate with 1/8-inch holes). - Sometimes I call for kneading the kebab mixture by hand, either over a low heat or at room temperature. Kneading (especially over heat) creates a smooth, tightly knit, almost spongy texture much prized by Central Asians. There is no need to knead unless instructed to do so in a recipe. - Some of the recipes call for molding the ground meat onto skewers. In general, chilling the meat before molding it will make the task easier. If it is necessary to chill the meat, I note that in the recipe. I also like to chill the molded kebabs for 1 to 2 hours before grilling. This makes the meat less likely to fall off the skewers. Note that chilling is a luxury not available to many kebab and saté chefs in the Third World, who have no refrigeration. If you’re pressed for time, most of the koftas, kebabs, and satés in this chapter can be assembled and grilled without chilling. If you’re preparing the meat ahead of time, always refrigerate it until you’re ready to grill. - The ground meat should go on flat skewers (available at Middle Eastern and Iranian markets; see Mail-Order sources). Ideally the skewers will be 1/2 inch wide, but you can get away with using a 1/4-inch-wide skewer. Use slender metal or bamboo skewers only as a last resort; the meat is more likely to fall off them. - Because ground meat satés are fairly fragile, I suggest arranging them on a baking sheet lined with plastic wrap as they are prepared. When I prepare larger kebabs, I rest both ends of the skewers on the sides of a roasting pan so that the meat is suspended. This prevents the kebabs from flattening out. - I also recommend grilling ground meat kebabs "without a grate," a procedure in which the ends of the skewers rest on bricks or metal pipe so they are raised above the grate. This makes the kebabs less likely to stick and fall apart than if they’re placed directly on the grate. If you’re in a hurry or you don’t have bricks or pieces of pipe, you can cook directly on the grate. Just remember to oil it well before adding the kebabs. - Use tongs for turning the kebabs. (Try to hold the ends of the skewers, rather than the meat part, when turning.) - To unskewer a ground meat kebab, do as an Iranian kebabi man does: Use a piece of pita bread or lavash as a pot holder. Gently pull the portion of meat toward you to loosen it, then push it away from you to unskewer. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. The Birth of the Kettle Pit Cooking What to look for in a Grill Types of Charcoal Cooking with Wood Cleaning and Oiling the Grill When to cover the Grill When to use a Drip Pan Making crosshatch grill marks The Ten Commandments of Perfect Grilling How to grill with out a grate Barbecue Countdown The Afghan Grill The Vietnamese Grill Stalking the Elusive Grilled Snail The Tale of Three Barbecues: The Thai Grill How to make ricw powder How to rinse and dry Cilantro Mesclun Mix How to prepare fresh coconut How to toast seeds, nuts, and breadcrumbs Grilled Rujak How to rinse salad greens Larding the Beef How to grill a perfect steak In pursuit of the best Tuscan Steak Butterflying a Flank Steak Matambre: A hunger-killer from South America On trimming fat from meat Hawkers' Center The Argentinian Grill How to Butterfly Short Ribs for Korean-Style Grilling Pork the Italian Way How to Butterfly Pork or Beef Jerk: The Jamaican Barbecue A Traditional Barbacoa The Moroccan Grill How to Unskewer Shish Kebabs A Special Word About Ground Meat, Burgers, and Sausages Cooking Hamburgers From Hamburg to Hoboken: A Brief History of the Hambuger Grinding It Out How to Stuff Sausages Like a Pro Of Koftas, Lyulas, and Seekh The Turkish Grill Sumac Aleppo Pepper How to Grill the Perfect Whole Chiken A Marinating Tip How to Spatchcock a Chicken or Game Hen How to Grill Perfect Chicken Halves and Quarters How to Cut Up a Chicken Uruguay's Mercado Del Puerto How to Grill Perfect Chicken Bombay Tikka "Taco" The Splendid Resaurant Karim To Render Chicken Fat Grating Citrus Peel How to Make Scallion Brushes The Macanese Grill How to Grill the Perfect Whole Fish How to Dry Fennel Stalks How to Grill a Whole Grilled Fish A New French Paradox The Most Famous Fish House in Indonesia A Few Shark and Bake Tips How to Grill the Perfect Fish How to Skin and Bone Fish Fillets Whole Fish, Tikin Xik Style How to Grill Perfect Fish Fillets Sturgen When You’re Feeling Less Than Brave How to Peel and Devein Shrimp The Brazilian Grill How to Grill Perfect Vegetables Every Time Grate Expectations: Some Tips on Grilling Vegetables The Japanese Grill Black Gold Raclette The Indian Grill Basmati Rice Five Ways A Day with Najmieh Batmanglij: The Persian Grill Stuck on Sate: The Indonesian Grill The Four Styles of American Barbecue Barbecue Alley: The Mexican Grill A Griller's Guide to the World's Chiles Cooking With a Blowtorch Barbecue from the Land of Morning Calm: Approximate Times for Rotisserie Cooking Beef Grilling Chart * Pork Grilling Chart Lamb Grilling Chart Ground Meats Grilling Chart Poultry Grilling Chart* Fish Grilling Chart* Shellfish Grilling Chart* Vegetable Grilling Chart* Vegetable Grilling Chart* |
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