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May has come, and with it it's time to open the barbecue season 🙂 Personally, I'm a big meat eater. If you are too, let's leaf through the information together and find out for ourselves a little more about barbecue. About what it is in different countries, what kind of meat they take for it, what it is marinated in, how it is better to fry it and what to drink it with 🙂 And I hope that then our barbecue season will become even tastier and more successful!
So, kebab usually means a meat dish, the meat for which is not cut into large pieces, then marinated and cooked by baking, or simply “fried” on skewers - specific metal or wooden rods.
Meat on a spit was cooked by our ancient ancestors. Only then whole carcasses of animals were cooked on fire
This method of cooking meat on a spit is traditional for many peoples of the world. This was how they prepared it in ancient times: they roasted whole carcasses of boars and bison on a spit, and later chickens, ducks, hares and other animals.
Shish kebab, in its usual sense, differs from those large pieces of meat that were fried on a spit by rather small cuts of meat. Probably, its huge popularity among the inhabitants of deserts and steppes is explained by the fact that finely chopped meat is cooked more quickly, which greatly helped them save wood.
In general, experts consider barbecue a dish of Turkic cuisine. So, its very name originates from the Turkic language group - from a word that sounds something like "bump". The word "shish" in the Crimean Tatar language means a pike or a bayonet, that is, shish kebab is meat that is strung on a bayonet, and, accordingly, shish kebab is food fried on a spit.
Meat on a spit - very tasty! But cooking it by cutting into small pieces is faster!
In Turkey and Bulgaria, shish kebab is called "shish-kebab", in Kazakhstan the dish is called "kauap", in Iran it is called "shishlik" or "kabab". The word kebab is translated as "fried meat".
Barbecue in Transcaucasia deserves special attention. So, for every local people shish kebab is a national dish and is called somehow in its own way: in Azerbaijani cuisine it is “kebab”, in Georgian it is “mtsvadi”, in Armenian it is “khorovats”, and in Ossetian it is “fizonag”). Of course, in each of these countries barbecue is cooked differently.
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What is barbecue called in different countries July 16th, 2016
An interesting dish we have is barbecue. This is some kind of holiday, event, nature (summer, autumn, spring, winter in the end). There are 10,500 meat marinating options and as many instructions on how to turn it over and cook the coals. Our barbecue specialists are every second!
A dish similar to our barbecue in other countries has a completely different name, the original product for cooking and the tradition of absorption.
Here are a dozen examples, and what we missed you will add in the comments.
Braai (South Africa)
Barbecue in South Africa is called Braai. To prepare it, local chefs make a container from a metal barrel, cutting it in half, put metal nets and meat on top. What kind of meat it will be depends on the region and can vary from chicken wings with peanut butter and apricot jam to zebra meat with sauce, although this is infrequent.
Yerk (Jamaica)
Yerk is a Jamaican style of grilling marinated or smoked meat in a very spicy mixture of spices called Yerk's Jamaican Spice Mix, which has spread with Caribbean cuisine throughout the world. Yerk is traditionally used for chicken and pork, rubbed on meat or by adding liquid (water, lemon or orange juice, vinegar...) to make a marinade. Modern chefs also use the yerk spice mix to cook fish, seafood, beef, lamb, sausages, and tofu.
The two main ingredients of yerk are Jamaican (allspice) pepper and hot red pepper, which can be supplemented with cloves, cinnamon, green onions, nutmeg, thyme, garlic, ginger, salt.
Chuan (China)
These are small pieces of meat fried on skewers. Chuan originated in China's Xinjiang province, and in recent years has spread to the rest of the country, especially Beijing. Chuan can be seasoned to taste, but is usually cumin seeds, pepper, salt, and sesame oil. For chuan, completely different meats are used, including fish and chicken.
Bulgogi (South Korea)
Bulgogi is beef marinated in soy sauce with garlic, peppers, pears, green onions, ginger, and porcini mushrooms for added flavor.
Before serving, the meat is usually wrapped in lettuce leaves and sprinkled with garlic. It also comes with a special sauce.
Yakiniku (Japan)
The meat is grilled on charcoal without marinating, but after it is ready, it is eaten with sauce. Like most oriental sauces, it is sweet and sour based on soy, sesame and garlic.
Satai (Thailand, Malaysia, Singapore, Indonesia)
The meat varies by region, but the marinade remains common. Unlike Chinese cuisine, coconut milk is used here. Peanut butter sauce with ginger, garlic, pepper and salt makes the meat very satisfying, so you won’t be able to eat much.
Lechon (Spain, Philippines, Cuba, Puerto Rico)
This is a pig roasted whole on a spit. It looks pretty creepy, instead of traditional street sausages, a whole carcass is cooked on the coals. This is the national dish of the Philippines, where the conquistadors brought it in the 16th century, it is also loved in Puerto Rico and other Spanish-speaking regions of Latin America. And although in each of these countries it is called the same, but the tastes are different depending on the region.
Khorkhog (Mongolia)
Meat stew in a closed metal cauldron, a dish of Mongolian cuisine. In the era of Genghis Khan, horkhog was cooked right in sheep's clothing. Lamb is used to prepare horkhog. Meat on the bone is cut into pieces. Ten to twenty fist-sized smooth stones are placed in the fire. When the stones are hot, they are taken out of the fire with tongs and, without cleaning from the ashes, they are placed in a cauldron with meat, which is right there on the fire. The point is that meat is heated not only from the outside, from the fire, but also from the inside - from hot stones, which makes the meat softer and more tender.
Tandoori (India, Pakistan, Bangladesh)
Tandoori is chicken cooked over a fire in a clay oven called a tandoor. The meat is marinated first in yogurt and then in tandoori masala spices, tada includes a mixture of garam masala, garlic, ginger, onion and cayenne pepper.
Souvlaki (Mediterranean Sea)
Usually, pork is used to make souvlaki (traditionally in Greece), less often lamb and chicken meat or fish (in other countries or for tourists). The meat is cut into small pieces and marinated in a mixture of olive oil, oregano, lemon juice, salt and pepper, then strung on short skewers and barbecued over an open fire or on a baking sheet set on coals, due to which the meat is quite dry.
Souvlaki are considered Greek fast food and are sold in almost all fast food restaurants and eateries.
Carn asada (Mexico)
Karn Asada is thinly sliced roast beef wrapped in tacos and burritos. It can be served with guacamole, salsa, fried onions and beans. The marinade sauce is usually simple and consists of lemon juice, garlic and pepper.
The food and drink delivery service is gaining momentum more and more intensively. Pizza, sushi, rolls - all this can be ordered at any time of the day. Competition is getting tougher, so entrepreneurs have to find new solutions and new products to offer consumers. We have now reached the barbecue. Already in almost every major city there are specialized establishments that are ready to please you with hot shish kebab delivered to your home.
Such organizations supply not only ready-made barbecue, although it is the main feature of the institution. Clients are also offered barbecue - semi-finished product, skewers, charcoal, lighter fluid, collapsible mini-barbecues - everything that will allow them to make a delicious dish on their own. In addition to the meat dish, lavash and beer of various varieties, including draft beer, are offered. It turns out not at all a small assortment, besides, the kebab itself can also be different (pork, lamb, chicken, turkey fillet, etc.).
How much can you earn?
The average price for a ready-made pork kebab in large cities is from 130 rubles. per 100 grams (small portion). One order is at least 4 servings, beer and other soft drinks are often taken with barbecue. From one order they receive about 700 rubles. If you complete at least 10 orders a day, the service will help out about 7,000 rubles. Of this amount, 30% is the cost of ingredients, 20% is the salary of cooks and 10% is other expenses (including delivery). It turns out that about 3,000 rubles a day is the profit of the organizer of the case.
What is needed to open a business?
When opening a business, for cooking barbecue, one cannot do without a room organized in accordance with all SES standards (like food production). In the same building, you can organize a warehouse for raw materials, an office and a staff room.
Even better if you organize a full-fledged barbecue, and already at its base - barbecue delivery. This is a more correct way to build a business, since classic barbecue houses are more familiar to our consumers, and they will be happy to visit your establishment (of course, if you organize everything at the highest level). And there you can already advertise your delivery “from and to”.
An important component of the business is good chefs, real masters of the "barbecue business". Only delicious barbecue will be ordered again and again. So, the search for professional kebabs should be given Special attention. You can start right away with the selection of Caucasian chefs: they have the ability to cook delicious shish kebab at the genetic level.
If we are talking about delivery, it is important to make it high-quality and timely. Every major city has courier services, whose services can be used for the delivery of orders. There are also taxi drivers (including illegal ones) who are ready to earn extra money delivering barbecue. At the same time, one cannot do without a personal car - a refrigerator. Your car will be required not only to fulfill some urgent orders, but also to solve a host of other current affairs.
Advertising services
Many methods can be used to advertise your service. The most effective may be advertising on the Internet (in large cities) and, first of all, your own website, Yandex Direct and a group in the social. networks. After all, the Internet is the main source of orders for many similar services (delivery of pizza, rolls and other food). Also, a certain effect can give spacing advertising booklets at the entrances of houses in areas of new buildings. Now it is fashionable to do something like booklets - labels that are hung on doorknobs. This is a great alternative to mailboxes. A person, returning home, will definitely look at what is hanging on his doorknob, unlike a mailbox, which they do not always look into, and even when they see advertising, they completely pass by.
Promotions and discounts are also an important component of the service. On weekdays, when there are not so many orders, you can offer a 10% discount on the order amount, give pita bread or a liter of beer as a gift if the order is more than a certain amount (for example, more than 1000 rubles).
Pitfalls of business
No matter how attractive the business may seem, you should be aware of some not entirely pleasant moments in this business.
The first thing you should pay attention to is the size of the city. It is advisable to open the delivery of barbecue and related products only in large cities with a population of over 500 thousand inhabitants. IN small towns there will be few customers, which will make the business unprofitable or even unprofitable.
In addition, you should not have the illusion that the business will bring big profits. For many establishments, barbecue delivery is just additional service rather than the main source of income. It should be understood that you will have to work a lot, diligently advertise the service, and in 6-12 months the business will begin to bring the long-awaited income ...
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