Make a memorable Meshwi : what you need to know
Summer is in full swing ! It ’ s time for a vacation , and you want to celebrate with the family in the backyard . You ’ ve thought about it , scoured magazines and paced the floor ; what ’ s the best way to ensure your guests have a good time and are well-fed ? Organize a Meshwi : a Middle Eastern-style barbecue where a whole animal is skewered and roasted to perfection . Here ’ s everything you need to know to make your gourmet project a success ( and to make the neighbours jealous !).
Buy the right tools
Since you ’ ll be roasting an entire animal , you must use sturdy equipment to handle the weight . Many companies offer rental services . A quick online search will turn up various rental sets of metal vats and roasting spits at reasonable prices .
Choose the meat
Meshwi is traditionally made with lamb or mutton , but you can also opt for pork , piglet , wild boar or goat . For the highest-quality meat , buy from your local butcher or directly from the
farmer . Pro tip : allow between 11 and 14 ounces of meat per guest .
Skewer the meat
You don ’ t want the meat falling into the fire while cooking , do you ? Ensure the spit comes out evenly on both sides of the meat to distribute the weight evenly . The legs can also be secured with wire or string . Are you not comfortable with this step ? Ask your butcher for help .
Season and baste
Once the meat has been skewered , coat it with a dry rub of your favorite spices . As the spit rotates over the fire , baste it periodically . Take inspiration from Moroccan vinaigrettes , or let your imagination run wild by using beer or soft drinks . Avoid using too much butter or oil , which could burn the Meshwi .
That ’ s it ! All that ’ s left to do is remove the spit ( it will be very hot !) and carve the delicious meat . Serve the salads brought by your guests , get out the good bottle of wine you ’ ve reserved for the occasion and enjoy the sunshine !
The charcoal you use should weigh twice as much as the animal ’ s weight . Allow 15 minutes of cooking time per two pounds of meat . Ensure the meat turns continuously so it cooks evenly . An electric spit is excellent for this !
Photo by Alexandru-Bogdan Ghita on Unsplash
Safe cooking temperatures
• Pork : 160 F
• Beef , veal , lamb , goat : 145 F ( medium-rare ), 160 F ( medium ), 170 F ( well done )
• Deer , wild boar : 165 F
JULY 2024 | TiftonScene 29