With the weather getting warmer and warmer, the annual barbecue season is coming soon, is not very happy, and can be grilled meat plus beer addiction, now we have some of the north has begun the business of barbecue, is because people have gone through a winter of waiting, is because of the people on the barbecue of the love of that every year every year, the heat is never cut. The love of barbecue never diminishes. As the saying goes, "from ancient times to the present, beef and sheep will never be out of date", so that the business of beef and lamb never out of date, always adapt to the needs of the market, especially the barbecue, I think very few people will refuse it.

Grilled meat skewers, charred through the fragrant, shiny oil, just look and smell has been unable to resist, greedy, so for the food, few people will have resistance, then, such food, how to do it well?

(1) want to lamb kebabs grilled charred through the incense, crispy outside and tender inside, full of juicy, long aftertaste, which really have some effort, is the accumulation of time and experience, the need for a good number of links, each link has to do a good job in order to achieve.

The flavor of barbecue meat is good or bad by the choice of lamb raw materials, lamb marinade, barbecue time, the length of the grill, barbecue fire mastery, barbecue equipment, condiments, and many other factors, especially marinade and grilled grasp is particularly important.

(2) our side of the lamb kebabs in order to deodorize the stink, usually marinated in advance to improve to our local market acceptable taste, marinade method, I also briefly said: fresh lamb (can choose the local small goat meat, or small sheep meat is also OK, the family to do it on the choice of the leg, in advance of the removal of sinews) it into a knife 3 cm long and 2 cm wide of the small pieces, fresh oil from the tail of the sheep (must be a little bit of oil), the meat is very good, but not very good. Fresh sheep tail oil (must be fresh, white with oil elasticity, do not that color yellow without luster, only fresh sheep tail oil after caramelization, eat in the mouth is not greasy no stink, but very fragrant very fragrant) into a knife with the size of the lamb block standby. Onion cut into small dices standby, ginger minced standby. The following are some of the most important things you can do for your family. Peppercorns, cinnamon cinnamon fruits, etc. Add water and simmer to cool and spare.

Put the cut mutton into the pot, add the appropriate amount of water and beat evenly, then add onions and ginger, put the appropriate amount of oyster sauce, chicken essence and mix well, and then add the egg (2 pounds of meat is almost an egg) continue to mix well and placed in the marinade standby, the processing of their own as much as possible do not put additives.

Start skewering, generally a string of meat is three lean and two fat ratio with a stick staggered open fat and thin string good.

(3) grilled: I think the best or charcoal grilled meat (or the best with fruitwood charcoal), with the original smoky flavor, meat skewers charred aroma overflowing, very delicious. The best way to cook the meat is to use charcoal (fruitwood charcoal is best). The grill in advance with alcohol on the charcoal, the charcoal must be cooked, that is, to burn to the charcoal without open flame, charcoal on a layer of white ash, then put on the meat skewers and then grilled, grilled and fast and no fire black and odor, grilled to keep turning, with two hands to take the skewers of meat and squeeze each other, so that fat fat continuously penetrate into the skewers of meat everywhere, when grilled to the skewers of meat constantly dripping oil, hear the sizzle sizzle sizzle, inside the furnace charcoal constantly on fire, this means that meat skewers on the verge of maturity. (Some like to brush some chicken oil refined in advance, so that better crispy, I usually do not brush, just with the help of the fat on the skewers to enhance the aroma) and then began to sprinkle salt, toss evenly, and finally sprinkled with cumin and chili powder and other seasonings, sprinkled, continue to turn and squeeze back and forth, so that the seasoning evenly flavored to cover the skewers on the meat can be, at this time, you will see that the fat has been charred, the lean meat also charred oil, the whole meat skewers through the meat flavor, cumin and chili pepper aroma, really is fragrant to death.