Anton is a barbecue fan, but he only takes
it on holidays. Now he is “training” for the May ones. The marinade is simple: mayonnaise, ketchup, soy sauce. There are also onion rings, black pepper. “15-20 minutes is enough,” he clarifies. The equipment is classic, from the supermarket: barbecue, skewers, coals. The readiness of the
MEAT determines the appearance. If there is a crust, and juice is re...