Ingredients: There are many ingredients suitable for barbecue, mainly including meat, fish and seafood, vegetables and fruits, and pasta and bean products.

Meat is the protagonist of barbecue food. It needs to be marinated in advance with salt, MSG, ginger juice and other seasonings, and threaded with bamboo skewers. Fish and seafood options include: live fish, fresh squid, live shrimp, hairy crabs, fresh shell skewers, etc. They must be fresh. Fresh squid will curl when grilled directly on the fire. You can use bamboo skewers or toothpicks to fix it first. If you want to save trouble, you can go to the supermarket to buy semi-finished products directly.

Vegetables, melons and fruits can spice up the taste of barbecue and prevent it from feeling too greasy. The most popular of these foods are potatoes and corn, but sweet potatoes, yams, taro, and green vegetables are also good choices. Some fruits like apples and bananas can also be tried.

The pasta and soy products you can choose include: steamed bun slices, bread slices, tofu cubes, yuba, etc., which are not only delicious but also filling. Baked pasta also nourishes the stomach.

Seasoning: The basic seasonings include salt, cumin powder, salt and pepper, black pepper powder, chili powder, and blended oil. You can also choose different flavors of barbecue sauce according to personal preferences. Blended oil is indispensable in barbecue. Brushing it on the ingredients during the barbecue process can keep the food fresh and tender. Barbecue sauce is available in supermarkets, and you can also use other sauces such as hot sauce instead. If you are worried that excessive salt consumption will increase the burden on your kidneys, you can choose to make some homemade carrot sauce, tomato sauce, etc.

Haha! Choose it yourself!

It depends on what you want to roast.

If you are roasting lamb thighs, just add some meat and oil and some salt.

We found the wood ourselves to light the fire and make supports, etc. Wait

You can usually just get a portable liquefied gas stove

Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, pork belly Pills, cuttlefish balls, sheep waist, sheep tendons, chicken neck, chicken dumplings, sheep whip, etc.

Fish and shrimp: fish (all kinds), calamari, cuttlefish, shrimp, snail meat, dried fish fillets, crab, scallops, fresh scallops.

Vegetables: corn, sweet potatoes, mushrooms, potatoes, green peppers, radish, lettuce, onions, broccoli, taro, yams, garlic.

Fruit: banana, sugar cane, pineapple.

Others: Steamed buns, steamed buns, steamed buns, biscuits, biscuits, chocolate, grass marshmallows, bean gluten, tofu skin, dried beans, and silkworm cocoons made by fermenting flour and water.

Some food grilling methods:

Black pepper beef slices (smoky flavor, patio barbecue)

Before grilling, slice the walnut wood and put it in water Soak for 30 minutes, wash the beef slices, apply an appropriate amount of tender pepper powder on both sides, and then press the black pepper (powder) into both sides of the beef slices. Heat the butter in a soup basin to melt, add lemon juice, minced garlic and stock and stir evenly. When the fire is between medium and strong, pour the walnut slices into the fire, then place the marinated beef slices on the grill grid and cover the stove lid. Grill the beef slices for 18-20 minutes on both sides. During this time, use a knife to make pits on the beef slices according to the texture and apply lemon juice continuously. Finally, heat the remaining lemon juice to thicken it and pour it on top of the beef slices.

Stir-fried Cowboy with Mixed Vegetables (Patio, Outdoor BBQ)

3 lbs of thick-cut beef, 60g of mushrooms, 5 tomatoes, 2-3 green peppers, 2 onions

Seasoning: half a tablespoon of soy sauce, 2 teaspoons of sugar, an appropriate amount of black pepper, pepper, vanilla, 1 teaspoon of garlic salt

1. Cut the denim ribs into cubes (about 3cm ×3cm), add seasonings and marinate for 30 minutes. Cut vegetables into pieces.

2. Use bamboo skewers to skewer vegetables and beef.

3. Use the barbecue grill to cook the meat skewers.

Hamburger grilled chicken for 3-4 people (patio barbecue)

Cut the chicken into pieces and place them in an earthenware container. Pour soy sauce, garlic, lemon juice, minced ginger and peanut oil over the chicken and stir evenly, marinate at room temperature for 30 minutes, pierce it with a baking pin, then place it on the grill and cook over medium heat for 3-4 minutes Finally, when the chicken pieces are brown, turn the chicken pieces and continue to grill the other side. After 3-4 minutes, place on the plate. It tastes better if you mix it with peanut butter and chopped green onion.

Roasted Yam and Egg Potatoes (Outdoor Barbecue)

Apply butter, cream or cooking oil to the surface of the Yam and Egg Potatoes, then wrap it in thicker aluminum foil and cover with the oven lid. Bake over medium heat for about an hour and a half, turning occasionally so that all parts are evenly heated. Before serving, you can make an "X"-shaped opening in the bottom. If you like, add salt, pepper, butter, dairy products, onions and other condiments. The baked yam egg potato will have a unique taste.

Banana (Patio BBQ)

First, grind the brown sugar into powdered particles, peel the bananas, and then roll them in brown sugar powder to make the banana flesh stick to all sides. powdered sugar. Take another flat-bottomed frying pan, apply vegetable oil on the bottom of the pan, and arrange the bananas topped with powdered sugar neatly on the pan. Gently sprinkle the prepared Ceylon cinnamon on the bananas, add butter, then pour lemon juice and red wine. Put the bananas and the frying pan into the oven, cover the oven lid, and bake them using direct grilling. After 15-20 minutes, the bananas have become very loose and soft. At this time, take out the frying pan and put it on a plate. It tastes even better when mixed with vanilla and eaten with ice cream.

Barbecue food calories: 1 sausage: 90 calories, 10 fish balls: 100 calories, 150 calories, 1 whole chicken wing: 150 calories, 1 sweet potato: 160 calories, 1 steak (palm size): 250 calories.

Pay attention to four key points when eating barbecue

To choose low-fat food, you must not only barbecue but also be healthy. You must know how to choose food. Here are the calories contained in some barbecue foods: 1 sausage: 90 calories, 10 fish balls: 100 calories, 10 cuttlefish balls: 150 calories, 1 whole chicken wing: 150 calories, 1 sweet potato: 160 Calories, 1 piece of steak (palm-sized): 250 calories. You may wish to refer to the calorie table of food to choose food.

Beware of the sweet trap: When grilling, if you want to add more deliciousness to the food, many people like to keep applying honey on the grilled food. In fact, if you want to add more flavor to the food, you need to If it is healthy, coating it with honey once is enough. You can then use black pepper powder, mustard and other natural condiments to enhance the natural flavor of the food

1. Food

Food The choice can be based on individual tastes and hobbies. Generally speaking, foods suitable for barbecue include meat, fish, seafood, vegetables, fruits, pasta and bean products.

Meat is the main force of barbecue food. You can choose from: mutton skewers, lamb loin skewers, beef skewers, chicken wings, chicken tenders, chicken tenders, etc. It should be noted that meat products are perishable, so you must choose fresh ones. It is recommended to go to the supermarket to buy packages of marinated meat skewers, and check the shelf life when purchasing. If you are picky about the taste of meat skewers, you can simply make it yourself. When making it, be careful not to choose frozen meat, and don’t cut the meat into too big pieces, and don’t mince it too much. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, pierce it with a bamboo skewer and set aside. Fish and seafood options include: live fish, fresh squid, cuttlefish, live shrimp, hairy crabs, fresh shell skewers, etc. Pay special attention to the word 'fresh' when choosing. Live fish must first be scaled, gutted, washed, and marinated in salt and wine. If fresh calamari and cuttlefish are grilled directly on the fire, they will curl up. You can use bamboo skewers or toothpicks to fix them first. If you want to save trouble, you can go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other unfinished products like buying meat skewers.

Vegetables and fruits can adjust the type of barbecue so that people will not feel too greasy. Potatoes and corn are the most popular foods in this category. Sweet potatoes, yams, taro, and green vegetables are all good choices. These foods must be processed appropriately. Potatoes should be peeled and sliced; yams should be chosen to be thinner; taros should be chosen to be smaller; sweet potatoes should be peeled and sliced; vegetables should be washed; garlic should be roasted. It has a unique taste, and garlic itself has the effect of killing germs, making it very suitable for outdoor consumption. You can also try roasting some fruits and nuts such as apples, bananas, and walnuts to see if you like it. It should be noted that chestnuts can easily 'explode' when roasted, so special care should be taken and it is best to cut a small opening first. There are ready-made vegetable skewers available in supermarkets, and I heard they taste good when grilled.

The pasta and bean products you can choose from include: steamed bread slices, slices made by fermenting flour and water, small sesame seed cakes, cooked small steamed buns, tofu cubes, yuba, etc., these are what everyone likes food, and something that can fill your stomach. Baked pasta also has the effect of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta does not require any seasoning when grilled, and its aroma is already very attractive. However, if the steamed bun slices are brushed with oil and sprinkled with pepper and salt, the taste will be even more beautiful. Tofu cubes and yuba are different and require barbecue sauce to bring out the flavor. If you choose tofu cubes, you can go to a safe tofu store and buy ready-made tofu cubes directly.

It is best to process all the food at home. Peeling and slicing should be completed before departure. It is best not to leave it in the wild. Sliced ??food should not be left for a long time to prevent oxidation and discoloration. The variety of food preparation should be richer, not just meat skewers, but a combination of meat and vegetables. The amount of food should be determined according to the number of people, not too little, too little will not be enough, and not too much to avoid waste.

2. Condiments

The basic condiments include: cumin powder, salt and pepper (can be used instead of salt), black pepper powder, chili powder, blended oil, sugar water, and you can also use it according to personal preferences Choose different flavors of barbecue sauce.

For condiments, we recommend a series of condiments in small glass bottles. The small bottles are large and easy to carry, and the inner cover with holes is easy to apply. It is a good choice whether at home or in the wild. Blended oil is indispensable in barbecue, making the food easier to cook while ensuring the freshness and tenderness of the food. The blended oil is best packed in a glass bottle with good sealing performance. When applying, you can pour it into a cup and use a small brush to brush it on the food. Sugar water can be excellent during barbecue and increase the taste. However, if sugar is heated for a long time, it is easy to produce things that are harmful to personal life and health, and sugar has high calories, so it is recommended to use it sparingly and later. There are not many barbecue sauces available in supermarkets. You can use other sauces such as hot sauce instead. If you are not afraid of trouble, you can buy it cheaply according to your own preferences. Here are some cheap sauces.

l Carrot Sauce

Add a little soy sauce, chicken broth, salt, lemon juice, and MSG to the carrot puree to a moderate consistency.

l Bean paste

Add cooking wine, sugar, lemon juice, and grated ginger to the cooked bean paste.

l Tomato sauce

Add chili oil, soy sauce, salt and chicken stock to tomato sauce.

l Sweet Sauce

Add chili oil, soy sauce, sugar and lemon juice to make sweet sauce.

1. Selection of materials

Pork: You should choose pork belly that is tender and slightly fatty on the ribs, loins and buttocks, so that the roasted meat will not be too dry.

Beef: You can choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting.

Chicken: Any part is a good ingredient for barbecue.

Seafood: All kinds are available, but be sure to choose fresh ones.

Vegetables and fruits: mainly root tips, mushrooms, fruits and vegetables with less juice and hard texture, such as corn, green peppers, pineapples, bananas, etc.

2. Marinate

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

Seafood: The marinating time of seafood taken out of the refrigerator should not exceed 30 minutes.

Barbecue Tips

1. Different ingredients, different grilling methods

Barbecue slices: Thin slices of meat, it only takes about 3 minutes to cook, so it is not suitable Bake it for too long, otherwise the meat will become tough or burnt and won't taste good. Pork must be cooked until fully cooked before eating. Beef should not be roasted until fully cooked, otherwise the tenderness of the meat will be destroyed.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil. This will prevent the fish skin from being burned and make it easier to store the delicious soup. Grill for about 2 to 3 minutes. When the fish fillets are raised, it is ready to eat.

Spicy or spicy food, hot dogs, sausages, etc.: Use low heat as much as possible. Except for vegetables, it is best to put them in a tin foil box and grill them in a smoldering way. The stronger the fire, the better.

2. Use of charcoal

The best choice for fuel is charcoal. Try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of grilled food when the charcoal is at high temperature. Therefore, choosing good charcoal is the basis for enjoying delicious food. Good quality charcoal fires generally burn for a long time and have good firepower. It is best to choose charcoal from branch parts, do not use the whole tuber, otherwise it will be difficult to light. When lighting a fire, put 5 pellets in a pack of tinder at a time. The charcoal should be burned until it is transparent, red and hot, and then spread out flat for grilling. Do not grill in a hurry when the surface of the charcoal is not fully burned, as this will easily stain and blacken the food.

3. Clean the grill

Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the grill. Use an iron brush to brush off the residue on the grill at any time to keep the grill clean so as not to affect the flavor of the food.

4. Turn the food over timely

Once the food is on the grill, constantly turning it will not only extend the cooking time, but also destroy the protein and cause the meat to become hard. When flipping food, the food must be heated to a certain level before it can be easily turned over. If part of the food sticks to the rack after turning it over, it means that the protein has not been completely heated. Hard pulling will only tear the protein fibers, and if it is fish, it will cause peeling.

5. Replenish moisture

The longer the food is grilled, the greater the loss of water and oil will be, and the drier the taste will be. Therefore, during the barbecue process, you should brush an appropriate amount of barbecue sauce on the food to keep the food moist, but be careful not to brush too much at one time, which will cause the food to be too salty.

6. Use of salt

Salt can be used for seasoning. In addition, during the barbecue process, many fatty foods will drip oil when heated. When these oil droplets are burned by the charcoal fire, they will produce high flames and scorch the food on the rack. If you spray it with water, it will only produce soot to contaminate the food. At this time, just sprinkle some salt on the fire to solve the problem.

7. Diamond-shaped grill marks

Authentic diamond-shaped grill marks can definitely enhance the barbecue technology. It is not difficult to bake diamond-shaped grill marks. First, the temperature of the charcoal fire must be hot enough, and then the food is placed on the grill at an angle of 30 degrees. When the food is fully heated, turn the food to the opposite direction at an angle of 30 degrees to form Diamond-shaped grill marks.

Healthy way to eat barbecue DIY

Although barbecue is delicious, eating it still makes us worry: because barbecue is easy to cause cancer, and sometimes it will cause stomach upset after eating. Nutritionists tell us: In fact, if you pay more attention when baking and eating, you can have both deliciousness and health. Let’s take a look at which barbecue methods are wrong:

Mistake 1: Grilling too much and burning the charred substances can easily cause cancer, and when meat fat drips onto the charcoal fire, the polycyclic aromatic hydrocarbons produced will It evaporates with smoke and adheres to food, and is also a strong carcinogen.

Solution: It is best to wrap the barbecue in aluminum foil to avoid eating carcinogens. Once burned, be sure to throw away the burned parts and never eat them.

Mistake 2: Put too much barbecue sauce. Generally, soy sauce is used to marinate the meat before grilling, and a lot of barbecue sauce needs to be added during grilling, which will lead to eating too much salt.

Solution: The best way is to marinate with low-salt soy sauce, so there is no need to use barbecue sauce; or the barbecue sauce should be diluted with drinking water before use, if it is too thin and not good If it sticks, you can add some cornstarch to thicken it.

Mistake Three: Not Separating Raw and Cooked Food Utensils When grilling meat, bowls, plates, chopsticks and other utensils used for raw and cooked food are not separated, which can easily lead to cross-infection and a bad stomach.

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

In addition to barbecue methods, our concerns about barbecue being too greasy can also be solved.

Concern 1: Too much fat. BBQ ingredients are generally high-calorie foods such as meat. In addition, barbecue sauce is used, and the fat content is too high, which can easily cause body fat accumulation.

Solution: When choosing barbecue materials, try to choose lean meat and fish with high fatty acid content, and avoid fatty meat. In addition, you can also eat some vegetables with it to reduce greasiness. In addition, chewing slowly and exercising more after meals are good ways to burn fat.

Worry 2: Too high cholesterol and too little fiber. Barbeques are often based on meat and seafood. The cholesterol content is high and fiber intake is often insufficient.

Solution: Eat more wild rice, green peppers and other foods, and consume more fruits with high vitamin C content such as oranges, which are not only low in calories, rich in vitamins, but also rich in pectin and fiber. Can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect. (Fashion)

Barbecue skills

1. “Direct barbecue” and “indirect barbecue”

You may ask: Isn’t barbecue just about combining meat and other foods? Put it on the fire? No, European-style barbecue can be grilled, simmered, baked, fried, etc., among which "burning" belongs to open flame barbecue, also known as direct barbecue; while the other types are called indirect barbecue.

A. Direct barbecue

① Place the pellet carbon in the center of the carbon rack of the barbecue grill.

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

B. Indirect barbecue

① The spherical carbon is ignited and placed at both ends of the carbon frame.

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

③Cover the stove lid, adjust the heat with the damper, and cook the food by smoking and stewing.

2. Barbecue time and heat control of common foods

The quality of barbecue food is affected by the length of barbecue time, control of heat, selection of barbecue equipment and even the environment at the time. influence of factors. To achieve the best barbecue effect, the above factors cannot be ignored, especially the control of barbecue time and heat is the key.

Generally, indirect grilling takes longer than direct grilling.

3. Basic steps for assembling, igniting and grilling

First prepare the parts and carbon materials for assembling the barbecue grill, assemble the grill, brackets and enclosures according to the instructions, and then ignite the grill. Burning grilled charcoal

1. Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in a combustion accelerant such as alcohol and let the charcoal fully absorb it for about one minute. Light the prepared strip paper. The strips are placed in the furnace and the charcoal begins to burn. If you are worried about the trouble of cleaning, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to a certain extent. 2. The charcoal begins to burn, accompanied by a small amount of black smoke. At this point add the grill rack. After burning for 10-15 minutes, 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, spread the charcoal evenly, place your hand on top of the grill, and your hand will feel hot. 4. Place the food to be grilled evenly in the center of the grill, and strive to heat the food evenly everywhere. 5. During the barbecue process, adjust the position of the food as needed so that all parts are heated evenly. If you are grilling large and thick food such as steak, you should grill one side before the other side, otherwise it will be difficult to grill and may burn.

, Diamond-shaped grill marks

For those who have a certain barbecue foundation, grilling authentic diamond-shaped grill marks can definitely make the barbecue technology the icing on the cake. In fact, it is not difficult to bake diamond-shaped grill marks. First, the charcoal temperature must be hot enough, and then place the food on the grill at an angle of 30 degrees. When the food is fully heated, turn the food to the opposite direction at an angle of 30 degrees. Diamond-shaped grill marks can be formed. Follow the same steps to sear the other side of the food with grill marks.

Barbecue grills

Common types of barbecue grills on the market include apple stoves, rectangular stoves, portable stoves, etc. The apple stove has the most adorable appearance, with a round outline and a large capacity. It is usually separated by two layers of mesh inside, which can be used for stewing and smoking respectively. It also has wheels and handles, making it easy to change positions at will during the barbecue process, showing the owner's personality. Delicate and thoughtful. However, the shelf of the apple stove is not height-adjustable, making it difficult for tall or short people to find a comfortable barbecue position. The rectangular stove has a wide cross section, making it convenient for several people to operate it at the same time, creating a cozy atmosphere. The wooden shelves extending out on both sides can also be used to store some plates and food, reducing the need to travel around. If you don’t want to take up too much space, compact and portable stoves are also a good choice. Brands such as “Hongke” and “Pathfinder” have such stoves. The advantage of this stove is that the height of the grill is adjustable, making it easy to control the firepower. The price is cheap, less than 100 yuan.

Barbecue charcoal

Common charcoals on the market include flammable charcoal, charcoal, and machine-made charcoal. Flammable charcoal is available at outdoor stores in both square and pie shapes. There is a flammable layer on the surface of flammable charcoal, which is easier to ignite than ordinary charcoal. The disadvantage is that it is more expensive, with a small box costing more than 100 yuan. The price of a four-kilogram package of ordinary charcoal is only 20 yuan, but it comes in different sizes. It is easy to have uneven firepower when grilling, and the burning time is short. Charcoal must be added continuously during the grilling process. Machine-made charcoal is actually a mixture of charcoal and coal, pressed into a hollow polygonal shape. You can see from the charcoal ash that it contains coal. This kind of charcoal has uniform size, long burning time, uniform firepower, no smoke, and is not expensive. Many professional barbecue restaurants choose this kind of charcoal, but the ignition process is more laborious.

Tools, fish clips and knives

When choosing, choose ones that are easy to clean and disinfect. Fish-shaped drills and long drills with bifurcated tops are both more practical and convenient, and can definitely meet the shape requirements of flat fish and chicken wings.

Outdoor Barbecue Tips

Barbecuing in your own yard, although it can show the convenience of modern life in terms of water and food, but in terms of starting a fire, you still have to imitate the ancients who practiced slash-and-burn cultivation. , let the editor teach you some tips on lighting a fire!

First spread a layer of charcoal on the charcoal mesh and pile it into a pyramid shape. Pour in alcohol and other combustion accelerants and let the charcoal fully absorb them for about one minute. If you choose flammable charcoal, there is no need to add any combustion accelerants. agent. Light the prepared strips of paper and put them into the furnace, and the charcoal will begin to burn. If you are worried about troublesome cleaning, you can place a piece of aluminum foil under the charcoal, but burning will be affected to a certain extent.

At this time, the charcoal begins to burn, accompanied by a small amount of black smoke. At this time, a grilling net is added. After burning for 10 to 15 minutes, 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, use a charcoal fork to spread the charcoal evenly, and place your hand on top of the grill to test the temperature. It is better if your hand feels hot. Then you can serve the fish and meat.

Food can be processed in various ways such as burning, stewing, baking, frying, etc. Among them, "burning" belongs to open flame barbecue, also known as direct barbecue; while the other types are called indirect barbecue. Therefore, barbecue also requires certain skills.

Direct barbecue

①Place the charcoal in the center of the charcoal rack of the barbecue.

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

Indirect grilling:

Done via an apple stove.

① After the charcoal is lit, place it at both ends of the charcoal rack.

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

③Cover the stove lid, adjust the heat with the damper, and cook the food by smoking and stewing.