Barbecue can grill meat, vegetables, and soy products to eat.

Meat such as lamb kebabs, lamb loin kebabs, beef kebabs, pancetta, pork intestines, tripe, mutton fat, pig tails and so on. There are also chicken wings, chicken fillets, pigeons and quails for poultry, and seafood such as sole plates, live fish, fresh squid, cuttlefish, live shrimp, hairy crabs, and fresh shellfish skewers.

There are also green vegetables such as bean curd, eggplant, parsley, cabbage, potato, sweet potato, yam, taro, bok choy, tomato, cucumber, snap peas, lentils, zucchini, bitter gourd, peppers, cabbage, spinach, lettuce, rutabaga, cauliflower, green cauliflower, corn, corn mushrooms, corn shoots, fungus, shiitake mushrooms, portobello mushrooms and so on.

How to Grill These Things

When lighting the fire, wait for the charcoal to burn until it is clear and red hot, then flatten it out for grilling. Do not rush to grill the charcoal before the top layer of charcoal is burned through, as this can easily stain and blacken the food. Before grilling food, brush the grill with a layer of oil so that the food does not stick to the rack. Always use an iron brush to brush off the residue on the grill and keep the grill clean so that the flavor of the food will not be affected.

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 food grilled when the charcoal is hot, so choosing good charcoal is the basis for enjoying the flavor. Good quality charcoal usually burns for a long time and fires well. Charcoal is best selected from the branch part of the tree, do not use the whole stem, otherwise it is not easy to light.