1. Selection of materials

Pork: you should choose the tender and slightly fatty pancetta on the rib, loin, and buttocks, so that the grilled meat will not be too dry.

Beef: you can choose beef ribs, tender and tough; beef shoulder is the most favorable roasted tender meat.

Chicken: any part is good for grilling.

Seafood: Any kind will do, but make sure it's fresh.

Vegetables and fruits: root tips, mushrooms, less juicy fruits and vegetables with a harder texture, such as corn, peppers, pineapple, bananas and so on.

2. Marinade

Chicken: soak it in lemon water and sprinkle some cornstarch on it, the meat will be more tender.

Seafood: Seafood taken out of the refrigerator should not be marinated for more than 30 minutes.

Barbecue tips

1. Different ingredients, different grilling methods

Barbecue meat slices: thinner slices of meat, only about 3 minutes to be cooked, should not be grilled for too long, or else the meat becomes tough or burnt, it will not be delicious. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth can be easily stored. Grill for about 2 to 3 minutes, and the fish fillets will be raised and ready to eat.

Sweet nothings, hot dogs, sausages, etc.: Try to use low heat, except for vegetables, it is best to put them in a tin foil box and grill them by smothering them, the hotter the fire, the better.

2. Use of charcoal

The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis for enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. The charcoal should be burned until it is transparent and red-hot, and then spread it flat to roast. Do not rush to roast the charcoal before its surface is burned through, as this will easily dirty and blacken the food.

3. Cleaning the grill

Brush the grill with a layer of oil before grilling food so that it doesn't stick to the grill. Use an iron brush to brush off any residue on the grill at any time to keep the grill clean so that the flavor of the food is not affected.

4. Turning food over

Turning food over and over once it's on the grill not only prolongs the cooking time, but also destroys the protein and causes the meat to become tough. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the grid, indicating that the protein is not fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.

5. Supplemental water

Food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, during the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food moist, but be careful not to brush too much at a time, and cause the food too salty.

6. The use of salt

Salt can be used to flavor. In addition, during grilling, many foods that contain a lot of fat will drip oil when heated, and these oil drops will produce a very high flame when burned by the coals, scorching the food on the gridiron. If you spray with water, it will only produce soot to contaminate the food, then just sprinkle some salt in the fire to solve the problem.

7. Diamond-shaped grill marks

An authentic diamond-shaped grill mark can definitely add to a grilling technique. It is not difficult to grill a diamond-shaped grill mark, first of all, the charcoal temperature is required to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is sufficiently heated to turn the food to the opposite direction of the 30-degree angle, you can form a diamond-shaped grill mark.

Roasted meat healthy eating DIY

Roasted meat, although delicious, but eat still not inevitably let us have some concerns: because of the roasted meat easy to cause cancer, and sometimes eat after eating bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating more attention, delicious and healthy as can be both. Here's a look at what barbecue methods are wrong:

Wrong one: grilled too burnt Burnt substances are easy to cause cancer, and meat grease drops to the charcoal fire, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen.

Solution: It is best to use aluminum foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, be sure to throw away the burnt parts and never eat them.

Mistake 2: put too much barbecue sauce General in the barbecue meat with soy sauce and other marinade, and baked when you need to add a lot of barbecue sauce, which will lead to eat too much salt.

Solution: The best way is to use a low-salt soy sauce marinade, so you don't need to use barbecue sauce; or dilute the barbecue sauce with drinking water before using it, or add a little bit of cornstarch to thicken the sauce if it's too thin to stick.

Mistake 3: raw food utensils are not separate The dishes, chopsticks and other utensils used in barbecuing are not separated, which can easily lead to cross-infections and eat bad stomach.

Solution: Prepare two sets of utensils to avoid contamination of cooked food.

Besides the grilling method, there are ways to work around our concerns about grilled meat being too greasy.

Worry #1: Too much grease Grilling materials are usually high-calorie foods such as meat, plus the use of barbecue sauce, etc., the grease content is too high, which can easily lead to the accumulation of body fat.

Solution: Choose lean meat and fish with high fatty acid content, not fatty meat, when choosing barbecue materials. In addition, you can also eat with some vegetables to reduce grease. In addition, keep chewing slowly and exercise more after meals are good ways to burn fat.

Worry two: cholesterol is too high, too little fiber The barbecue is often dominated by meat and seafood, cholesterol content is very high, fiber intake is often insufficient.

Solution: should be more wild rice, green peppers and other foods, and more intake of oranges and other fruits with high vitamin C content, not only low-calorie, rich in vitamins, but also rich in pectin and fiber, which can promote defecation, reduce cholesterol. In addition, vitamin C also has a very good anti-cancer effect. （

Barbecue tips

1. "Direct grilling" and "indirect grilling"

You may ask: Isn't barbecuing just putting meat and other foods on the fire? No, European-style barbecue can be burned, stewed, baked, fried and other ways, which "burn" belongs to the open fire grill is also known as direct barbecue; while the other kinds are called indirect grill.

A, direct barbecue

①Put the ball of carbon in the center of the barbecue grill carbon rack.

②Place the vegetables and meat in the center of the grill grid and grill them directly.

B. Indirect Grilling

①Place the ball of carbon at the ends of the grill after it is lit.

②Meat and vegetables are placed in the center of the grill.

③Cover the stove, adjust the fire with the damper, and cook the food by smoking.

2. Common food grilling time and fire mastery

Barbecue food is good or bad by the length of the grilling time, fire mastery, barbecue equipment selection, and even the environment at the time and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the control of the grill time and fire is the key.

Generally, indirect grilling takes longer than direct grilling.

3. Basic steps for assembling, lighting and barbecuing

Prepare the parts and charcoal for assembling the barbecue grill, assemble the barbecue grill, bracket and enclosure according to the instruction manual, and then ignite the barbecue charcoal

1. Spread a layer of charcoal on the charcoal grill net and stack it in the shape of a pyramid, pour in the accelerant, such as alcohol, and let the charcoal be absorbed fully, for about one minute. Light the pre-prepared strips of paper and put them into the furnace, the charcoal began to burn. If you are afraid of the trouble of cleaning up, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to a certain extent.2. The charcoal will start to burn, accompanied by a small amount of black smoke. Add the grill net at this time. After 10-15 minutes of burning, the open flame gradually decreases or disappears, and white ash appears on the surface of the charcoal, indicating that the ideal barbecue temperature has been reached. At this time, the charcoal evenly spread out, put your hand on the grill net above, the hand has a hot feeling. 4, the need to grill the food evenly placed in the center of the grill net, and strive to all parts of the food heated uniformly. 5, the grilling process according to the need to make adjustments to the position of the food, in order to make the various parts of the heat uniformly. If the grill is steak and other large and thick food should be grilled on one side and then the other side, otherwise it will be difficult to grill and may be scorched.

, diamond-shaped grill marks

For some barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology icing on the cake. In fact, it is not difficult to grill a diamond-shaped grill marks, first of all, the charcoal temperature is required to be hot enough, and then the food will be placed on the grill at a 30-degree angle, when the food is sufficiently heated to the food to the opposite direction of the 30-degree angle, the formation of a diamond-shaped grill marks. Do the same with the other side of the food, and you're done.

Barbecue grills

The most common types of barbecue grills on the market are apple grills, rectangular grills, and lightweight grills. Apple stove shape is the most pleasing, round outline, capacity, generally inside with two layers of cover net separation, can be used to stew and smoke, and there are wheels and handles, easy to change the location of the barbecue process, showing the owner of the delicate and thoughtful. But the apple stove shelf can not adjust the height, tall or short people are not very easy to find a comfortable barbecue position. Rectangular stove cross wide, convenient for several people to operate at the same time, to create a happy atmosphere, both sides of the wooden rack can also be extended to put some plates and food, to reduce running back and forth. If you do not want to take up too much space, the kind of compact lightweight stove is also a good choice, "red guest", "Pathfinder" and other brands have this stove. The advantages of the stove is the grill height adjustable, easy to control the fire, the price is cheap, less than 100 yuan.

Barbecue charcoal

The common charcoal on the market are flammable charcoal, charcoal, and mechanism charcoal. Flammable charcoal is available at outdoor stores in square and pie shapes. The surface of the combustible charcoal has a layer of flammable layer, it is easier to ignite than ordinary charcoal, the disadvantage is that it is more expensive, a small box will cost more than a hundred dollars. And ordinary charcoal four kilograms of selling price is only 20 yuan, but the size of the inside is not the same, barbecue is easy to fire unevenly, and the burning time is short, grilled in the process of charcoal must be constantly added. Mechanism charcoal is actually a mixture of charcoal and coal, pressed into a hollow polygonal shape, from the charcoal ash can be seen to contain the composition of coal. This type of charcoal is uniform in size, burns for a long time, has an even, smokeless fire, is not expensive, and is the charcoal of choice for many professional barbecue restaurants, but the process of ignition is more laborious.

Braziers, fish tongs and knives

Choose ones that are easy to clean and sterilize. Fish-shaped braziers and long braziers with a forked top are both practical and convenient, and definitely meet the shape needs of flatfish and chicken wings.

Outdoor barbecue tips

Barbecuing in your own yard, although you can show the convenience of modern life in terms of water and food, but in the part of the fire still have to emulate the slash-and-burn ancient people, so I'm going to teach you some tips on how to light a fire!

First of all, lay a layer of charcoal on the charcoal grid and pile it into a pyramid shape, pour in alcohol and other accelerants and let the charcoal fully absorb it for about a minute, if you choose to use a flammable charcoal, you don't need to add any accelerant. Light the pre-prepared strips of paper and place them in the oven and the charcoal will start to burn. If you are afraid of the trouble of cleaning up, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to some extent.

Then the charcoal starts to burn, accompanied by a small amount of black smoke. At this point plus grill net, burning 10 ~ 15 minutes, the open fire gradually reduced or disappeared, the charcoal surface appears white ash, indicating that the ideal barbecue temperature has been reached. At this time with a charcoal fork will be evenly spread charcoal, with the hand placed on the grill net above the test temperature, the hand has a hot feeling is good, then you can greet the big fish and meat.

The processing of food can be burned, stewed, baked, fried and other ways, in which the "burn" belongs to the open fire barbecue is also known as direct barbecue; and several other kinds of indirect barbecue is called. Therefore, the barbecue also need to master certain skills.

Direct grilling

①Place the charcoal in the center of the grill.

②Place the vegetables and meat in the center of the grill grid and grill them directly.

Indirect grilling:

Done through the apple oven.

①Light the charcoal and place it on the ends of the charcoal grill.

②Meat and vegetables are placed in the middle of the grill.

③Cover the grill and adjust the heat with the damper to cook the food by smoking.

Barbecue affects male fertility

It is reported that Professor Ledda of the School of Advanced Biomedical Sciences in Chieti, Italy, has pointed out that fatty foods such as barbecue, roasted goose, sausages and bacon can affect male fertility and make it harder for them to get aroused. Therefore, experts have collaborated to create a menu to increase fertility, with vegetables as the main food, and on Saturdays and Sundays, as men usually spend time with their partners, they can eat high energy and stress-reducing foods such as chocolate and bananas, in addition to the food on the weekday menu.

Barbecue: There are two types of barbecue: open-fire and dark-fire. Barbecue food is generally characterized by high temperature heating at a temperature of 100 degrees or more, and the grilled food should have a characteristic charred flavor. Barbecue food types are divided into direct fire grilled and briefly connected to the fire grilled. There are many types of direct fire grill, there are five or six kinds.