Here are some tools for barbecue:
1, barbecue: In the process of barbecue, barbecue is indispensable. It is the core part of the whole barbecue. The stoves selected by barbecue shops are generally rectangular iron stoves, which are sold in the market. If you want to save costs, you can order from the blacksmith department. The customized cooker is not only your own size, but also can be realized where you want to improve the design. This iron stove is not only durable. And it is very practical for barbecue shops. There are so many regular customers that a small stove can't satisfy them at all. Such a big stove is fast and can bake many skewers at a time, which greatly increases the benefit. There is also a portable stove, which is suitable for friends to barbecue outdoors when they go out for an outing. This stove is not only light in weight, but also convenient to use. The height of the barbecue net can be adjusted according to your own requirements, and the temperature is also well controlled. Even people who are not very skilled can master the degree of heat. The most important thing is cheap, which can be bought for tens of dollars.
2. Charcoal: There are many kinds of charcoal, but which one is suitable for use in barbecue shops? The first kind is combustible charcoal, which is easier to ignite than ordinary charcoal, because it is easier to burn with a layer of combustible substance on the surface, but its price is much more expensive, so it is not recommended, which will greatly increase the cost; The second kind is charcoal, which is very cheap, but it also has a defect, that is, it is different in shape and size, large and small, and uneven, so that when we bake, the fire will be large and small, burning too fast, or it will be burnt. This kind of charcoal will burn quickly, and of course it will go out soon, so it will be necessary to add charcoal from time to time during the baking process, so the amount of charcoal will be large. The last one is machine-made charcoal. The main components of this charcoal are carbon and coal, which are mixed together after processing. This kind of charcoal has a very uniform size and a long burning time. There is no need to add charcoal from time to time, and the size of the fire is naturally uniform. Another advantage is that there is no smoke, which is very suitable for opening a barbecue shop to bake indoors and the price is not expensive.
3. Kebabs: Kebabs are the biggest consumables in barbecue shops, and catering is a long stream. If you can save, you can save. At present, most barbecue shops actually start to use bamboo skewers, but some baked products still use iron skewers, because iron is heat transfer, such as chicken wings, chicken heads and other meat is thick, without iron skewers, it is easy to scorch the outside and cook the inside. Therefore, some barbecues still need metal strings, which can be used repeatedly, greatly reducing the cost.
We can put away the iron drills after the guests use them, but many barbecue shops will wash them together because of insufficient manpower or lazy workers. The consequence of this situation is that kebabs will rust and look dull after being used for a period of time. It takes a lot of effort to wear a string, and it will affect the taste of the baked goods. It smells of rust, so this batch of kebabs should be changed. Therefore, barbecue is a delicate job, and laziness is an invisible increase in costs. The best way to use kebabs is to wipe them from top to bottom with a rag as soon as the guests finish eating. This time, wiping them is very easy. After wiping, scald with boiling water 1-2 times to disinfect the oil on it. Most importantly, kebabs are easy to rust because they have been placed on the fire for a long time. After boiling water, be sure to clean it with a dry rag and then dry it. It feels friction when strung together, and it looks very bright.
If it's for family use, or when going to barbecue in the wild, you don't need to choose iron drill, which will increase the cost, because it's not often used at home, and you may eat it for several months at a time next time, so you can choose bamboo when choosing drill, and you won't feel a pity even if you throw it away after use.
4. Brush: When making mutton kebabs, brushing is necessary. When brushing materials, it should be uniform and not wasted. This requires the use of brushes. There are generally two kinds of brushes, one is a brush and the other is an iron brush. Brushes are easy to buy, but you can't save money on them. You must buy a brush of better quality, or you will easily lose your hair. After buying a new brush, don't use it in a hurry, just soak it in water for a while, so as not to lose your hair.
You should also use a brush to brush oil on the iron net of the barbecue oven. Be careful not to brush too much oil, just a small layer. The purpose of brushing oil is to prevent barbecue food from sticking to the net, and it will be wasted if it is brushed too much. Iron brushes are mainly used for cleaning. Even if we brush a layer of oil on the barbecue net before baking, it will inevitably leave residue after baking, so we need to clean it with an iron brush. If the residue is not cleaned up, it will affect the taste of the next barbecue. Therefore, the brush is essential, although small, but it plays a great role.
5. Clip: In the baking process, both charcoal and meat should be used. It is inconvenient to use chopsticks, and it is easy to burn your hands accidentally when adding charcoal. It was only after we groped for a period of time in the process of opening a shop that we found it convenient to use clips. Clips don't need to be expensive. Cheap ones are the best, just like bamboo clips used to clip cakes in supermarkets. It's best to have more clips, four to five, and all kinds of meat.