1. Different Ingredients, Different Roasting Methods
Roasted Pork Slices: Thinner slices of meat can be cooked in about 3 minutes, and shouldn't be roasted for too long, otherwise the meat will become hard or burnt, and it won't be good. 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 rack. Keep the grill clean by brushing off any residue on the grill with an iron brush at all times 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 you turn the grill, 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 water and oil, 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 droplets burned by the charcoal will produce a very high flame that will scorch the food on the grill. 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, and when the food is fully heated, turn the food to the opposite direction of the 30-degree angle, then you can form a diamond-shaped grill mark.