Grill with pork, chicken, and mushrooms

Pork, chicken, and mushroom barbecue – A feast on a plate

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 10-12

If you're looking for a barbecue recipe that brings family and friends together, you've come to the right place! The pork, chicken, and mushroom barbecue is perfect for celebrating special moments in life. This recipe is not just a delicious meal, but also an experience full of memories, from preparing the meat to enjoying it outdoors.

Ingredients:

- 2 kg pork neck
- 1.5 kg pork belly
- 9 boneless chicken thighs
- 500 g mushrooms (preferably champignon)
- 200 ml olive oil or sunflower oil
- Salt
- Pepper
- Thyme (or another preferred herb)
- Sweet paprika

Preparing the meat:

1. Preparing the meat: Start by washing all the pieces of meat well under cold running water. Use a paper towel to pat them dry and remove excess water. This step is important to avoid steaming the meat on the grill, which could lead to an unpleasant texture.

2. Cutting the meat: Cut the pork neck and pork belly into pieces about 2-2.5 cm thick. These sizes are ideal for even cooking and nice browning.

3. Boning the chicken thighs: If you didn't buy boneless thighs, I recommend deboning them to help them cook better. This will also reduce cooking time.

4. Seasoning: Season the pork neck with salt, pepper, and thyme. Make sure each piece is well coated with spices. The pork belly will be seasoned with salt, pepper, and sweet paprika, which will add a touch of color and a slightly smoky flavor. The chicken thighs and mushrooms will only receive salt and pepper, allowing the natural flavor to shine.

5. Oil: Add 200 ml of oil over all the ingredients and mix well. The goal is for each piece of meat to be evenly coated, which will help achieve a nice crust on the grill.

Grilling:

1. Preparing the grill: If possible, use hardwood or charcoal for an authentic taste. Make sure the coals are well prepared and that the flames have died down, leaving only even heat.

2. Cooking the meat: Place the pieces of meat on the grill and let them cook. It's important not to rush; let them brown on one side before flipping. This will help form that crispy crust on the outside.

3. Mushrooms: You can add the mushrooms to the grill in the last 10 minutes of cooking. They cook quickly and will absorb the flavors of the meat.

Serving and useful tips:

After the meat is cooked, let it rest for a few minutes before cutting it. This will help the juices redistribute, and the meat will be juicier.

To create a memorable meal, serve the barbecue alongside fresh salads, homemade bread, or baked potatoes. A salad of tomatoes and cucumbers with a simple vinaigrette will be a perfect accompaniment.

Variations and combinations:

This barbecue can easily be adapted according to your preferences. You can replace the mushrooms with vegetables like zucchini or bell peppers, which grill excellently. You can also experiment with different spices, such as garlic powder or Mediterranean herb blends.

Frequently asked questions:

- *What type of meat is best for grilling?* Pork neck and chicken thighs are excellent, but you can also try other types of meat, such as beef or lamb.
- *How can I avoid dry meat?* Make sure not to overcook it and let it rest for a few minutes after cooking.
- *Can I use an electric grill?* Absolutely! An electric grill is an excellent alternative, especially on rainy days.

Nutritional benefits:

Pork and chicken are excellent sources of protein, essential for building and repairing muscle tissues. Mushrooms are rich in fiber and vitamins, making them a healthy choice. Olive oil adds healthy fats, beneficial for the heart.

In conclusion, this pork, chicken, and mushroom barbecue is not just a recipe, but a way to gather family and create unforgettable memories. Whether it's a celebration or a simple gathering with friends, this dish will bring smiles and appreciation. Don't forget to personalize your recipe and bring a bit of your style to each serving! Enjoy your meal!