1, mutton kebabs: the fat and thin legs of lamb are the first choice, which is the best choice for mutton kebabs.

Practice: Cut the leg of lamb into pieces and string it with garlic at intervals. Pickling does not require seasoning. Garlic can remove part of the fishy smell. Sprinkle cumin when cooking, and you will have a wild feeling of running on the grassland when you take a bite.

2, beef skewers: choose a relatively cheap west cold block, which is both economical and delicious, but the beef should not be fully cooked, so as not to destroy the freshness of the meat.

Practice: cut small squares and string them with red and yellow peppers at regular intervals, which will look good and delicious. Sprinkle some black pepper and salt before baking, and brush some oil when baking.

3. ribs: this is delicious, but it needs to be baked in a stewing oven, which is the kind of oven with a lid.

Practice: Wash the ribs and put salt in them, and then cut them into strips along the ribs, because the oven I bought is smaller and it is more convenient to bake. Brush the oil when baking, stew the lid, turn the noodles every 10 minutes, brush the barbecue sauce, and it will be cooked in about 30-40 minutes.

4, seafood: simple, refreshing, eating too much meat barbecue, it is inevitable that it is a bit boring. At this time, some seafood as an ornament can not only relieve boredom, but also change the taste, which is definitely an essential ingredient for outdoor barbecue food. Friends who like shrimp remember to shave off the shrimp line. It should not be baked for too long. It is much more convenient for scallops, oysters and squid to make sauces in advance. Fresh squid will roll when barbecuing, and can be fixed with toothpicks or bamboo sticks in advance. This time, I share a common recipe, roasted clams with millet pepper.