Flame & Flavor of Meat and Vegetables: GEORGY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 1.5–2 kg meat (beef, lamb, or chicken pieces), cut into thick chunks
• 3–4 tbsp animal fat (beef tallow, lamb fat) or high-heat oil
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 2 large onions, sliced into thick rings or wedges
• 2–3 bell peppers, cut into large strips
• 4–5 garlic cloves, lightly smashed
• Optional: paprika or chili flakes for a hint of color and warmth
• Optional: fresh herbs (rosemary, thyme) for aroma
• Charcoal or wood embers as the heat source

2. PREP & SEASON

1. Bring meat to room temperature to ensure even cooking.
2. Pat each piece dry to promote a better sear.
3. Rub lightly with a drizzle of fat or oil, then season with salt and pepper on all sides.
4. If using paprika or chili flakes, dust the meat for added flavor and color.
5. Prepare vegetables and garlic separately—they’ll join the fire later.

3. BUILD THE FIRE

1. Light your charcoal or hardwood and allow it to burn until glowing red embers—no roaring flames, just steady heat.
2. Arrange embers for direct but even cooking.
3. Prepare grill grate or arrange stones/bricks to hold meat over heat.

4. GRILLING – SIZZLE & SMOKE

1. Place seasoned meat directly over the embers—listen for a confident sizzle.
2. Grill each side for 4–6 minutes, rotating once for even caramelization.
3. When meat is halfway done, add onions, peppers, garlic, and herbs around the edges of the grill to roast and perfume the meat.
4. Optional: brush meat occasionally with melted fat for shine and juiciness.
5. Continue grilling until the outside is deeply browned and the inside reaches your desired doneness.

5. REST, PLATE & SERVE

1. Remove meat and vegetables from heat and let rest for 5–7 minutes—this locks in juices.
2. Transfer to a platter, slicing meat if desired.
3. Spoon grilled vegetables and garlic around the meat, garnishing with fresh herbs.
4. Serve family-style with:
   • Rustic flatbread to soak up juices
   • Pickles or a fresh salad to balance richness
   • Hot tea or robust wine to complete the experience

🔥 NOTES

• Fire is flavor. High heat + crisp sear = primal taste.
• Keep it simple. Salt, pepper, and time do the work.
• Let rest. A vital step—no rushing.
• Flavor grows with smoke. Roast veggies alongside meat to infuse aroma.
• Communal feast. This is food best shared—hand-to-mouth, plate-to-plate.