Meat food is the main character of barbecue food, which needs to be marinated in advance with salt, monosodium glutamate (MSG), ginger juice and other seasonings, and threaded with bamboo sticks. Fish and seafood can be chosen from: live fish, fresh squid, live shrimp, hairy crabs, fresh shellfish skewers and so on, must be fresh. Fresh squid grilled directly on the fire will be curled, you can use a bamboo stick or toothpick to fix it first. If you want to save time, you can buy semi-finished products directly from the supermarket.
Vegetables and fruits can be used to spice up the flavor of the barbecue, so that people do not feel too greasy. The most popular of these foods should be potatoes and corn, sweet potatoes, yams, taro, green vegetables are also a good choice. Some fruits such as apples and bananas can also be tried.
The pasta and soy products you can choose from are: steamed buns, sliced bread, tofu, bean curd, and so on, which are not only delicious but also filling. Baked pasta also has the effect of nourishing the stomach.
Seasoning: the basic seasoning salt, cumin, pepper, black pepper, chili powder, seasoning oil, you can also choose different flavors of barbecue sauce according to personal preference. Seasoning oil is indispensable in barbecue, barbecue process brush on the ingredients, can keep the food tender. Barbecue sauce is available in supermarkets, or you can use other sauces such as hot sauce instead. If you are worried that excessive consumption of salt will aggravate the burden on the kidneys, you can choose to make some homemade carrot sauce, tomato sauce, etc.
Heh! Take your pick!
Look what you want to grill
If you grill a thigh of lamb, then there is meat and oil and then add a little salt on it
We were looking for our own wood to light the fire to make the bracket and so on
General take a portable liquefied petroleum gas with a special stove on it
Meat: snout intestines, mutton, beef, chicken wings, all kinds of fishballs, prawn meatballs, gung pao, cuttlefish meatballs, mutton loins, lamb, chicken neck, chicken, chicken wings and so on
We have to make sure that we have the best quality meatballs. cramp, chicken neck, chicken jenny, sheep whip, etc..
Fish and shrimp: fish (all kinds), squid, cuttlefish, shrimp, snail meat, dried fish fillets, crab, scallops, fresh shellfish.
Vegetables: corn, sweet potatoes, mushrooms, potatoes, green peppers, lycopene, lettuce, onions, broccoli, taro, yams, garlic.
Fruits: banana, sugar cane, pineapple.
Others: made of fermented flour and water, steamed buns, xiao long bao, baklava, cookies, chocolate, grass cotton candy, soybean tendon, tofu skin, dried beans, cocoons.
Departmental food grilling methods:
Beef slices with black pepper (smoky flavor, patio barbecue)
Before barbecue, walnut wood slices and soak in water for 30 minutes, beef slices cleaned, the front side of the violation of the right amount of powdered tender pepper, and then vigorously pressed the black pepper (powdered) into the two sides of the sliced beef. Melt the butter in a saucepan, add the lemon juice, garlic and stock and stir well. When the heat is between medium and high, pour the pecan slices into the fire, then place the marinated beef slices on the grill grid and cover with the lid. Grill the beef for 18-20 minutes on both sides, basting with lemon juice as you carve pits into the beef with a knife. Add the rest of the lemon juice to thicken the sauce and drizzle over the beef.
Mixed vegetables skewered cowboy meat (patio, outdoor grill)
3 pounds of thick-cut cowboy meat, 60 grams of mushrooms, 5 tomatoes, 2-3 peppers, 2 onions
Seasoning: ? tablespoon of soy sauce, 2 teaspoons of sugar, black pepper, pepper, and pepper to taste, 1 teaspoon of garlic salt
1. 30 minutes. Cut vegetables into pieces.
2. Skewer the vegetables and meat with bamboo skewers.
3. Cook the meat on the grill.
Hamburger Grilled Chicken Nuggets Serves 3-4 (Patio Grill)
Cut chicken into pieces then place in a tiled container. Add soy sauce, garlic, lemon juice, ginger paste and peanut oil on top of the chicken and mix well. Marinate the chicken at room temperature for 30 minutes with a skewer, then place on a grill grid and cook over medium heat for 3-4 minutes until the chicken is brown, then turn the chicken over and grill the other side of the chicken for 3-4 minutes. Serve with peanut butter and chopped green onions for extra flavor.
Baked Yam, Eggs and Potatoes (Outdoor Grilling)
Butter, cream or cooking oil the surface of the yams, eggs and potatoes, then wrap them in heavy-duty aluminum foil, cover the grill with a lid and grill them over medium heat for about an hour and a half, turning them occasionally so that they heat up evenly on all sides. Before serving, you can open an "X"-shaped mouth in its part, according to everyone like to insert salt, pepper, butter, milk food, onions and other condiments, baked yam egg potatoes taste must be different from the crowd.
Bananas (patio grill)
First, crush brown sugar into granulated particles, peel the bananas, and then roll them in the brown sugar to coat the bananas with powdered sugar. Take another frying pan, grease the bottom with vegetable oil, and arrange the bananas neatly in the pan with the powdered sugar on top. Sprinkle the plantains lightly with the prepared Ceylon cinnamon, dot with butter and pour in the lemon juice and red wine. Place the plantains and the skillet in the oven, cover with the lid, and bake in an indirect grill pattern. 15-20 minutes later, the plantains will be very soft and fluffy, so pull out the skillet and serve on a platter. Such as mixing cloud it take ice cream to eat, the flavor is better.
Barbecue food calories: nasal intestines 1: 90 calories, 10 fish balls: 100 calories, 150 calories, whole chicken wings 1: 150 calories, sweet potato 1: 160 calories, steak 1 (palm size): 250 calories.
There are four main points to note when eating barbecue
Choosing low-fat foods is a good idea if you want to be healthy while barbecuing, so you need to know how to choose your food. Here are some examples of calories contained in barbecue food: nasal intestines 1: 90 calories, fish balls 10: 100 calories, cuttlefish balls 10: 150 calories, whole chicken wings 1: 150 calories, sweet potatoes 1: 160 calories, steak 1 (palm size): 250 calories. You may want to refer to the calorie table of food to choose food.
Be careful of the sweet trap: barbecue, want to add more sweetness to the food, many people love to barbecue food constantly coated with honey, in fact, to add more food flavor, but also to be healthy, coated with honey will be enough, and then you may want to use black pepper powder, mustard and other natural seasonings to increase the food's natural flavor
A, food
food
Food selection can be According to their respective appetites and hobbies, generally speaking, suitable for barbecue food meat, fish and seafood, vegetables and fruits and pasta and soy products and other categories.
Meat food is the main force of barbecue food, you can choose from: lamb kebabs, lamb waist kebabs, beef kebabs, chicken wings, chicken fillets, chicken real and so on. It's important to note that meat is perishable and must be chosen fresh. It is recommended to buy marinated meat kebabs from supermarkets and check the expiration date when purchasing. If you have a particular taste for kebabs, you can make them yourself. When making the skewers, it is best not to choose frozen meat, and the meat should not be cut too large, nor too minced. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other ingredients, and threaded with bamboo skewers can be set aside. Fish and seafood to choose from: live fish, fresh squid, cuttlefish, live shrimp, hairy crabs, fresh scallop skewers, etc. When choosing, pay special attention to the word 'live'. Live fish should first be scaled, gutted, washed and salted with salt and wine. Fresh squid and cuttlefish will curl up if grilled directly over the fire, so use a bamboo stick or toothpick to hold them in place. If you want to save money, you can also buy processed shrimp and scallop skewers from supermarkets, as you would with meat skewers.
Vegetables and fruits can be adjusted to the type of barbecue, so that people do not feel too greasy. The most popular of such foods should be potatoes and corn, sweet potatoes, yams, taro, green vegetables are a good choice. These foods should be processed properly, potatoes should be peeled, sliced; yam choose thin; taro choose smaller; sweet potatoes are best peeled and sliced; greens should be washed clean; especially recommended garlic, garlic roasted out of the appetites of the peculiar, and garlic itself has the effect of killing germs, very suitable for field consumption. Some fruits and nuts such as apples, bananas, walnuts can also test a roast, see if you like. It is important to note that chestnuts can easily 'explode' when roasted, so special care should be taken and it is best to make a small cut first. I've heard that the grilled vegetables taste good when you buy them ready-made at the supermarket.
The pasta and soy products you can choose from include steamed buns, slices made from fermented flour and water, small baked goods, cooked dumplings, tofu cubes, bean curd sticks, and so on, all of which are favorite foods and can fill your stomach. Grilled pasta also has a stomach-healthy effect and is suitable for people with stomach problems. Most of the pasta barbecue does not need any ingredients, its own nose has been very attractive, but the steamed bread piece if it is brushed with oil, sprinkled with salt, the flavor is more beautiful. Tofu cubes and bean curd sticks, on the other hand, require barbecue sauce to bring out the flavor. For tofu cubes, go to a reliable tofu store and buy them ready-made.
Food is best processed at home, peeling and slicing should be completed before departure, it is best not to leave in the field, sliced food should not be left for a long time to prevent oxidation and discoloration. Food preparation should be rich in variety, not just meat kebabs, to meat and vegetable collocation. The amount of food should be based on the number of people, not too little, less not too much, and not too much, in order to avoid wastefulness.
Two, ingredients
Basic ingredients are: cumin powder, pepper salt (which can be used instead of salt), black pepper, chili powder, blended oil, sugar water, but also according to personal preferences to choose different appetites of the barbecue sauce.
Seasoning recommended small glass bottles of the series of ingredients type, small bottles of large good to carry, with eyelets inside the lid and easy to apply, both at home and in the field is a good choice. Seasoning oil is indispensable in the barbecue, can make the food easier to cook, while ensuring that the food is fresh and tender. It is best to use a glass bottle with good sealing performance to contain the blending oil, which can be poured into a cup and brushed on the food with a small brush when applying the calendar. Sugar water in the barbecue can be superb, growth of appetite. But sugar after a long time heating is easy to produce things that are not conducive to the health of the individual's life, and sugar calories are high, it is proposed to use less, late use. Barbecue sauce is not much in the supermarket, you can use other sauces such as hot sauce instead, if you are not afraid of trouble can be cheap according to their own preferences. Here are a few cheap sauces.
l Hu Lai Si sauce
Hu Lai Si puree with a little soy sauce, chicken broth, salt, lemon juice, monosodium glutamate can be moderated to the right consistency.
l Bean Sauce
Cooked bean sauce with wine, sugar, lemon juice and ginger.
l Tomato Sauce
Tomato salsa with chili oil, soy sauce, salt and chicken broth.
l Sweet Sauce
Sweet sauce made with chili oil, soy sauce, sugar and lemon juice.
1. Selection of materials
Pork: you should choose ribs, waist, buttocks on the tender and slightly fat pork, so that the roasted 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 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, 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 method is wrong:
Error one: grilled too burnt Burnt substances are easy to cause cancer, and meat grease dripping to the charcoal, 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 food, 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 good effect on cancer prevention. （
Barbecue tips
1. "Direct grilling" and "indirect grilling"
You may ask: Isn't barbecuing just putting meat and other foods on the fire? No, the European-style barbecue can be burned, stewed, baked, fried and other ways, which "burned" belongs to the open-flame grill is also known as direct barbecue; while the other kinds are called indirect barbecue.
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, grilling 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 barbecue time and fire control is the key.
Generally, indirect grilling takes longer than direct grilling.
3. Basic steps for assembling, lighting and grilling
Prepare the parts and charcoal for assembling the barbecue grill, assemble the grill, the stand and the fence 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 grilling 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 barbecue food evenly placed in the center of the grill net, and strive to all parts of the food heated uniformly. 5, barbecue process according to the need to make adjustments to the position of the food, in order to make the various parts of the heated 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, the first requirement of the charcoal fire temperature to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is fully heated to the food to the opposite direction of the 30-degree angle, you can form 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 is very large, generally inside with two layers of cover mesh 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
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 be 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 aspect of starting a fire, you still have to emulate the ancient people of slash-and-burn, so I'll teach you some tips on how to light a fire!
First of all, lay a layer of charcoal on the charcoal net 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 fire with the damper to cook the food by smoking.