{"id":25351,"date":"2022-07-07T10:20:00","date_gmt":"2022-07-07T08:20:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=25351"},"modified":"2022-07-25T11:31:25","modified_gmt":"2022-07-25T09:31:25","slug":"oldalas-sertes-grillezes","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/oldalas-sertes-grillezes\/","title":{"rendered":"No offence to the pork side - the king of barbecue"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

For those who like to cook but don't want to fuss too much, the most basic and easy-to-prepare dish is ribs. Of course, it also depends on what exactly the dish of choice is that you intend to create from it. However, if you want to avoid various lengthy kitchen operations, it is the best choice. Once you have it, you just throw it in the oven, season it a little and wait for it to cook. There are plenty of side dishes to go with it, but if you just eat it with some fresh bread, you'll have an impeccable meal.<\/strong><\/p>\n

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Photo by Matuszvad<\/p><\/div>\n

Why the side<\/strong><\/h3>\n

The dilemma for the average customer is always the same when see the butcher's selection<\/a>. The range is so wide that if you arrive without a sense of purpose, you will be in despair. Everyone knows which meat they want, but it's up to the barman to decide which is the best and most beautiful for them. In fact, the biggest hit is still pork, because it is somehow the closest to us in terms of price and, above all, in terms of habits. But even within that, it doesn't matter what we choose for what dish. A most obvious choice<\/a> in very many cases the on the side,<\/a> because you can use it to make more dishes.<\/p>\n

What is a page<\/strong><\/h3>\n

Different parts of the pig have been given different markings. These alone will give you a rough idea of which cut of meat to choose for the dish you are preparing. The ribs are the pig<\/a> a ribbed, bony, skinless piece of flesh on the thoracic part. In fact, it is endowed with a bony, leathery caesarean section. A form of this cut is called a flank.<\/p>\n

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Photo by Pixabay<\/p><\/div>\n

What to make with ribs<\/strong><\/h3>\n

Thanks to its versatility, the plenty of ribs<\/a>you can make all kinds of food. You can just throw it in the oven, or just put it on a slow fire, turn it over and fry it in its fat. The great thing about this method is that it's perfect warm when fresh, but also when chilled and drizzled with fat. any time of day<\/a>. Fresh or even a few days old excellent<\/a> it can be used as an accompaniment to stews, for example, and if stored properly, it will still be available days later if you cook some potatoes with it.<\/p>\n

For those of you who want to make the ribs with more than just a rip-roast, a little marinating is recommended! About 2-3 days before cooking, throw together a 31% brine solution and put it in, cover. For those who prefer this even more you want to do it seriously<\/a>, there are many different marinating methods available, using different spices, garlic, additives. Marinating is another inexhaustible range of possibilities to influence the basic flavour and tenderness of the meat.<\/p>\n

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Photo by Pixabay<\/p><\/div>\n

Everyone does it differently<\/strong><\/h3>\n

In fact, roast ribs are a dish for all seasons. It's popular and everybody loves it. A and the best thing about it is<\/a>, that there are so many houses, so many customs, almost everyone does it a little differently. It's actually a meat rich in fat, so it's perfect roasted, boiled, grilled, steamed or barbecued. One important factor with any method of preparation is that if it's not prepared whole, it's a good idea to cut it rib by rib.<\/p>\n

The star of the season<\/strong><\/h3>\n

The page is definitely the star of the summer season. Although we eat it all year round, when it's time for garden parties and the oven trays come out, it's the obvious choice for everyone. Barbecue and BBQ suits it terrifically well. However, when grilling, preparation and marinating is very important.<\/p>\n

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Photo by Pixabay<\/p><\/div>\n

A pickle:<\/strong> There are many ways to make it, the key is fresh spices and at least a day's time. Get out a mortar and pestle and chop the following. Basil, thyme, rosemary, a head of onion, garlic. Crush these thoroughly in the mortar. Add a little olive oil. Once you've done that, you can choose. You can add white or red wine or a good brandy. Mix well and you have a liquidy marinade. At this stage you can add a little ginger or lemon zest to taste. Stir until the mixture is completely homogeneous.<\/p>\n

Take our side dish:<\/strong> Brush both sides thoroughly with the prepared marinade. You can still grate a little garlic and drizzle lemon over the top. You can drizzle soy sauce or Worcestershire sauce over the well-marinated meat - and again, this is a matter of taste. Then the ribs are covered with airtight foil and ready to go in the fridge. You can also do the same thing by pouring the marinade you've already made into a dish and putting the ribs in it, but it's important to make sure it covers the ribs! You have to cover that too!<\/p>\n

After it has been standing for at least a day, you just have to get it out, throw it on the prepared grill rack, cook it on both sides and you're ready to eat. The flavours will speak for themselves and we'll probably be known as the king of barbecue.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Az oldalast val\u00f3j\u00e1ban mindenki szereti, egyszer\u0171 h\u00fasr\u00e9sz, ami k\u00f6nnyen elk\u00e9sz\u00edthet\u0151, \u00e9s t\u00f6bbf\u00e9le \u00e9telhez alkalmazhat\u00f3. #matuszvad<\/p>","protected":false},"author":14,"featured_media":25352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,75,216,869,19,211,212,870,231,15],"class_list":["post-25351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-oldalas","tag-receptek","tag-sef","tag-sefek","tag-sertesoldalas","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nNem s\u00e9rt\u00e9s a sert\u00e9soldalas - a grillez\u00e9s kir\u00e1lya - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Oldalas! 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