What are some tips on how to make a delicious barbecue
1. The roasting process
1. Lighting the fire : Clean the oven and put it away first, add charcoal (millet charcoal) and set it on fire, let the charcoal burn fully, then plan the charcoal fire with tongs and spread it into a fire layer with a thickness of 1.5-2 cm.
2. Roasting: Put the food skewers on the stove top, and bake the meat and ribs directly with oil (brush both sides), and then bake them over and over. The skewer looks like the oil bubbles are rolling, and the color turns white and yellow to indicate maturity. The chicken should be roasted until there is a sound of frying. The chicken wings are roasted until they are browned. Mature. The length of baking time should be determined according to the size of the fire and the variety of skewers, but it must not be burnt. Brush with oil while roasting, and sprinkle with spicy powder, cumin wedges or powder when the food is roasted until it is ripe. Brush with oil, bake briefly and serve.
3. For vegetables, put the skewers on the stove top, then add the vegetable fragrant powder, brush it with oil and brush it evenly, and turn it over and over to roast the eggplants and other soft roasted small roasted yellows. Spicy powder, cumin, then brush with oil and bake for a few seconds before eating.
Note: 1. Use vegetable oil, salad oil, sesame oil, lard, etc. are prohibited.
4. After the brush is stained with oil, the excess oil should be wiped off the oil tank, and the brush should not fall into the fire and emit oily smoke on the string.
Attachment: Preparation of Piaoxiang Sauce
1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of pepper powder, 80 grams of monosodium glutamate, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, refined salt 40 grams.
2. First chop the pickled peppers finely, peel and smash the garlic cloves.
3. Put sesame paste, peanut butter, fine garlic powder, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. into a chinaware and mix well.
4. Boil the vegetable oil until it is eight mature, add the pickled pepper and fry it until fragrant, then pour it into the ingredients prepared in the china, cover it, let it cool, and then taste it. If it is salty, put some sugar and MSG appropriately. Piaoxiang sauce.
Second, master the roasting method
1. Roast meat slices: thin slices of meat can be cooked in about 3 minutes, and it is not advisable to bake for too long , otherwise, the meat becomes hard or burnt, and it will not taste good. Pork must be cooked until fully cooked before eating. Beef should not be roasted until fully cooked, otherwise it will destroy the freshness and tenderness of the meat.
2. Seafood and fish: When grill
ing clams and fish fillets, it is best to wrap them in tin foil, so that the skin of the fish is not easily scorched, and it is easy to store the delicious soup. Grill for about 2 to 3 minutes, the fish fillets are raised and ready to eat.
3. Sweet or not spicy, hot dogs, sausages, etc.: Use a low fire as much as possible. Except for vegetables, it is best to put them in a tin foil box and grill in a smoldering way. The more vigorous the fire, the better.
Charcoal use
The best choice for fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of grilled food when the charcoal is high temperature. Therefore, choosing good charcoal is the basis for enjoying delicious food. A good quality charcoal fire generally burns for a long time and has a good fire. The charcoal is best to choose the branch part, do not use the whole tuber, otherwise it will not be easy to light. When igniting, for a pack of 5 tinder, put 5 tinder at a time. When the charcoal is burned to a transparent red heat, it is flattened and grilled. When the surface of the charcoal is not fully burned, do not rush to grill it, which will easily stain and blacken the food.
Cleaning the grill
Brush the grill with oil before grilling to prevent food from sticking to the grill. Use an iron brush to remove residue from the grill at any time and keep the grill clean so that it will not affect the flavor of the food.
Flip when necessary
Once food is on the grill, turning it over and over not only prolongs the cooking time, but also destroys the protein. Causes the meat to harden. When flipping food, the food must be heated to a certain extent so that it can be easily flipped. If part of the food sticks to the wire rack after turning it over, it means that the protein has not been fully heated, and the deadlift will only tear the protein fibers. If it is fish, it will cause peeling.
Rehydration
The longer the food is grilled, the greater the loss of moisture and fat, and the drier the taste. Therefore, during the barbecue process, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at one time and cause the food to be too salty.
Use of salt
Salt can be used for flavoring. In addition, during the roasting process, many fatty foods will drip oil after being heated, and these oil droplets will be burned by the charcoal fire, which will produce a high flame and scorch the food on the grid. If sprayed with water, it will only produce soot and contaminate the food, then just sprinkle some salt on the fire to solve the problem.
Diamond grill marks
Authentic diamond shaped grill marks are a great addition to grilling techniques. It is not difficult to bake diamond-shaped grill marks. First, the temperature of the charcoal fire is required to be hot enough, and then the food is placed on the grill at a 30-degree angle. When the food is fully heated, the food is turned to the opposite direction at a 30-degree angle to form Rhombus burnt.
Three, the main barbecue skills
1. ‘Direct barbecue’ and ‘indirect barbecue’
You may ask: barbecue Isn’t that just putting meat and other foods on the fire? No, European-style barbecue can have various methods such as burning, stewing, baking, and frying. Among them, ‘burning’ belongs to open fire barbecue, also known as direct barbecue; while others are called indirect barbecue.
A. Direct barbecue
??Put the charcoal in the center of the charcoal rack of the barbecue.
??Put the vegetables and meat in the center of the grill and grill directly.
B. Indirect grilling
??The spherical carbon is ignited and placed on both ends of the carbon frame.
??The meat and vegetables are placed in the middle of the grill.
?? Cover the stove, adjust the heat with the damper, and cook the food by smoking.
2. Grilling time and heat control of common foods
The quality of grilled food is affected by the length of grilling time, the control of heat, the choice of grilling equipment and even the environment at that time, etc. influence of factors. To achieve the best barbecue effect, the above factors cannot be ignored, especially the control of barbecue time and heat is the key.
In general, indirect grilling takes longer than direct grilling.
3. Basic steps of assembly, ignition and grilling
First prepare the parts and carbon materials for assembling the grill, assemble the grill, bracket and hoarding according to the instructions, and then guide Burning charcoal
1. Spread a layer of charcoal on the charcoal grid and pile it into a pyramid shape, pour in alcohol and other combustion accelerants and let the charcoal fully absorb it for about one minute.
2. The charcoal begins to burn, accompanied by a small amount of black smoke. At this point add the grill. After burning for 10-15 minutes, spread out the charcoal evenly and place your hands on the grill. Your hands will feel hot.
3. Place the food that needs to be grilled evenly in the center of the grill, and strive to heat the food evenly.
4. Adjust the position of the food as needed during the grilling process to make all parts heated evenly. For example, large and thick foods such as steak should be cooked on one side and then the other side, otherwise it will be difficult to cook and may be burnt.