Moscow, Russia – 18 June 2019. Summer is about to get in full swing, kicking off the season of picnics and barbecues. For many of us, barbecue is more than just food, but also a pleasant ritual and a must-have delicacy of a summer weekend. Here are a few interesting facts about barbecue from Cherkizovo Group.
· People have grilled meat on charcoal since ancient times, and it would not be an exaggeration to say that our love for roasted meat is in our genes. The word “shashlik”, as barbecue is known in Russian, has a Crimean Tatar origin and derives from the word “skewer”.
· Barbecue is made from a wide variety of meats, including pork, lamb, poultry and beef. In Russia, pork is the most popular choice. The best cuts for barbecue are blade shoulder and leg. “The blade shoulder has the optimal content of fat, muscle and connective tissue, making the barbecue particularly tender and juicy,” says Anastasia Mikhailova, Head of Communications at Cherkizovo Group.
· While barbecue is loved by many, it is often considered unhealthy due to the risk of carcinogen formation on grilled meat. It is certainly better to cut the surface crust off and also make sure that you grill your meat on charcoal rather than open fire, which is indeed unhealthy.
· To avoid undercooking the meat, use spices when marinating, particularly black or red pepper, saffron or thyme which have natural antibacterial properties.
· Meat properly cooked on charcoal has more vitamins and nutrients than regular roasted meat. Importantly, all types of meat contain heme iron well absorbed by the human body, as well as zinc, protein, and B complex vitamins that have a great impact on neurological health.
· Properly made barbecue is believed to decrease your risk of heart disease.
“Outdoor barbecuing is a great tradition bringing together many families while also keeping people on track with healthy eating. Charcoal grilled meat is not unhealthy. Any food can be healthy or unhealthy depending on the amount consumed. Anything in large amounts is unhealthy. If you are limiting your calories, choose lean and lightly marinated meat and use the right side dish combinations, pairing meat with lots of vegetables and greens," recommends Anastasia Mikhailova.