Suitable food for barbecue

The more common categories

Meat: sausage, lamb, beef, chicken wings, all kinds of fish balls, shrimp balls, gonzo balls, squid balls, lamb loin, lamb root tendon, chicken neck, chicken gizzard, chicken fillet, goat whip and so on.

Fish and shrimp: fish (all kinds), squid, cuttlefish, shrimp, conch meat, dried fish fillets, crab, scallops, fresh shellfish.

Vegetables: corn, sweet potatoes, mushrooms, potatoes, peppers, radishes, lettuce, onions, broccoli, taro, yams, scallions.

Fruits: caramel, sugar cane, pineapple.

Others: sliced bread, sliced steamed buns, small buns, small burritos, chocolate, marshmallows, bean curd, tofu skin, dried beans, tofu nuggets,

Can be served with some barbecue sauce and honey, and barbecued chicken wings are better when brushed with some honey.

For meat, you can use it or not, whatever.

Seasoning Cumin, salt, ginger, MSG, seafood sauce. Sesame sauce. Sesame sauce. chili sauce.

Chicken wings and so on, put it in the marinade before grilling, this is what I learned on TV, grilled chicken wings when used. Tastes good, kind of Indian flavor.

Barbecue skills

1. "Direct barbecue" and "indirect barbecue"

Barbecue can be burned, simmered, baked, fried and other ways in which "burned "belongs to the open-flame barbecue is also called 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, 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. Grilling Steps

①Spread 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 them for about a minute, then light the pre-prepared strips and put them into the oven, and the charcoal will start to burn. If you are afraid to clean up the trouble can be under the charcoal pad a piece of aluminum foil, but the combustion will be affected to some extent.

②The charcoal will start to burn, accompanied by a small amount of black smoke. At this point, add the grill net. After 10-15 minutes of burning, the fire gradually reduced or disappeared, the charcoal surface appeared white ash, 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.

3 will need to grill the food evenly placed in the center of the grill net, and strive to all parts of the food heat evenly.

4 grilling process as needed to adjust the position of the food, so that the various parts of the heat evenly. If the grill is steak and other large and thick food should be grilled on one side and then the other, otherwise it will be difficult to grill and may be burned.

⑤When grilling, don't forget to put a little oil on the food skewers and turn the food from time to time. This way the food tastes better and is less likely to burn. When the food is cooked, spread your favorite sauces and add seasonings.

Threading First of all, the meat should be grilled, vegetables, wash, and then cut the meat into 2-4 cm long, 0.8 cm wide square meat strips (can also be customized): ribs according to the market price of your place to set their own cuts pricing; fish scaling after breaking open to remove the belly and intestines washed and cut into pieces up to 12 cm long or long unrestricted whole fish: lotus root to wear the raw lotus root. Then bamboo skewers threaded into skewers: meat threaded into a dingzhi: fish, eggplant and other large skewers with two sticks per skewer.

Four, grilled

1, make a fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved into a thickness of 1.5-2 cm high fire layer.

2, grilled: food skewers on the stove top, where meat, ribs directly brush oil (both sides) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color turns white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not to add spicy powder.

3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush, flip back and forth to the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then, brush the oil in the baked a few seconds kind of furnace

I suggest that you can go to the supermarket to buy the kind of finished vegetable kebabs. You can also go directly to the spicy hot official to buy