The types of barbecue are as follows:

1. Open roasting:

After the raw materials to be roasted are marinated with condiments, they are placed on an open stove or fire pit, an iron rack on a bonfire, or an iron grid and roasted until mature.

When using the open roasting method, due to the concentrated firepower, you need to turn frequently during baking to make it heated evenly, and you must also control the distance from the fire to ensure that the inside and outside are mature.

According to different grilling tools, open grilling can be divided into two types: spit grilling and skewer grilling.

Fork roasting is to fork the raw materials with iron or bamboo long skewers or tree forks, and place them on the fire to roast them repeatedly. It is suitable for roasting whole chickens, ducks, fish and large pieces of meat. and other larger animal raw materials.

2. Mud roasting:

After marinating chicken, fish and other raw materials with condiments, wrap them in lotus leaves, etc., then wrap them tightly with yellow mud and seal them, and bake them in the fire.

When baking, the fire should not be too high, and it should be turned frequently. When roasting, if any cracks are found, they should be sealed with yellow mud immediately to prevent the raw materials inside from burning and causing the skin to scorch.

3. Bamboo grilling:

Bamboo grilling is also called tube grilling. It is a kind of grilling in which the raw materials to be grilled, such as meat, poultry, vegetables, rice, etc., are put into a bamboo tube, sealed and grilled on the fire until mature. Law.

Be sure to choose a bamboo or moso bamboo tube with a length of 30 to 40 centimeters, a diameter of more than 10 centimeters, bamboo knots at both ends, and good sealing for baking.

After filling in the raw materials, be sure to seal the bamboo mouth tightly. Do not use too much fire, and keep turning the bamboo tube to make it heat evenly. After roasting, split the bamboo tube and eat it. The original flavor still has the flavor of bamboo. Fresh fragrance. I love kebabs though!

Each country also has its own special barbecue as follows:

1. Korean barbecue

The most distinctive feature of Korean barbecue is its sour taste Sweet, tender and refreshing, delicious and juicy.

The way to eat Korean barbecue is very good. When eating the meat, you should wrap it with lettuce leaves or perilla leaves. Usually you spread the lettuce in your hands; you can also overlap the perilla leaves and put a piece of barbecue between them. Add a little chili and garlic slices and then apply a little sauce;

You can also add kimchi at will. Finally, gather the leaves, wrap them in a ball and stuff it into your mouth! The fragrance of lettuce and perilla leaves, barbecue and garlic The strong aroma of slices, chili and other condiments gives our mouths an indescribable pleasure.

2. Brazilian BBQ

The original meaning of Brazilian BBQ only includes a sharp knife, a pile of fire, some sticks, a large piece of meat, a little salt, and a little wine , quite similar to the scenes we often see in martial arts novels.

The delicious and rough taste also has the fragrance of pine wood. It is this original taste that makes Brazilian barbecue famous all over the world.

Today, in Brazilian barbecue restaurants, barbecue chefs use iron poles about 60 centimeters in length to thread fist-sized pieces of meat into skewers and smoke them on charcoal fire. The waiters continuously deliver the meat skewers. In front of each diner, if you like a certain piece of meat, he will use the tongs in his hands to pick up the meat and slice it for you, and you can taste it slowly.

3. Korean BBQ

The most distinctive feature of Korean BBQ is its sweet, sour, tender and refreshing taste, which is delicious and juicy.

The way to eat Korean barbecue is very good. When eating the meat, you should wrap it with lettuce leaves or perilla leaves. Usually you spread the lettuce in your hands; you can also overlap the perilla leaves and put a piece of barbecue between them. Add a little chili and garlic slices and then apply a little sauce;

You can also add kimchi at will. Finally, gather the leaves, wrap them in a ball and stuff it into your mouth! The fragrance of lettuce and perilla leaves, barbecue and garlic The strong aroma of slices, chili and other condiments gives our mouths an indescribable pleasure.