Kollbasoff

The main advantages of cooking food on a grill:
Excellent heat treatment, unavailable to other open cooking methods. Preservation of nutritional qualities and almost complete invariance of the chemical composition of the product. Simplicity of the process. Minimization of the amount of fats and oils used.

At first glance, preparing an appetizing steak is very simple. It seems that a proven recipe, correctly selected meat, spices, gas grill - and a real masterpiece is ready. But the result may simply disappoint you. And the matter is not only in the roasting technology itself, but also in the selection and preparation of meat. In addition, the taste of the finished dish depends on the type of meat.
And if you have a modern powerful gas barbecue grill, you can easily prepare dishes from any meat - beef, pork or lamb.

But it was not always like that. Historically, ribs are relative newcomers. However, many authors mistakenly believed that their likely place of origin was the pre-industrial South. This explanation by Butcher Goldwyn of AmazingRibs.com strikes a standard chord that has led some people to assume that barbecue ribs were a product of the time: “In the pre-Civil War South, the hosts ate the best cuts of meat. They ate the tenderloin along the back of the pig, "with the top" (yes, that's where the expression came from), while the slaves got tougher, cartilage-covered pieces.

Shashlyk is considered a dish of Caucasian cuisine, and its name derives from the Turkic word "shish" - skewer. Thus, "shashlyk" in the literal sense is food grilled on a spit.