It's still the best to cook according to my method
I don't know about the tools, but the clips that can be turned over are necessary, otherwise it is not a pleasant thing to turn over by hand. There is also a drill with a handle for one yuan. Other tools depend on the barbecue content. If grilled fish, it is best to use a special grilled fish clip.
In terms of fuel, I recommend a composite fuel with a similar appearance to honeycomb briquette in the past. First, it is easy to ignite, as long as a match is done; Second, the burning time is too long. Two pieces of fuel can be baked for more than two hours, which is enough for a party of about 20 people. Third, the price is cheap. The cheapest one I bought was less than one piece in 5 yuan.
With the above preparations, of course, the content is more important. Grilled steak, pork chops and so on can be anything, and kebabs are also a good choice. But it's better to be different from kebabs on the street, because that's too unoriginal. It is suggested that there is a barbecue sauce of Haile (made in Germany), and some chopped onions and a little salt are added to marinate all kinds of contents, which has excellent effect.
It is recommended to recommend a kind of mutton neck steak or leg steak (that is, the kind with bones cut by machinery is about one centimeter thick) to ensure that 99% diners have never tasted it. Note that it is best to bring a pair of scissors and cut a few times on all sides of the meat to ensure that the steak is not easy to curl.
Common carbons in the market are flammable carbon, charcoal and machine-made carbon. Flammable carbon is available in outdoor stores, and there are two kinds: square and cake. Flammable carbon has a flammable layer on its surface, which is easier to ignite than ordinary charcoal. The disadvantage is that it is more expensive. The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, the firepower is uneven during barbecue, the burning time is short, and carbon must be added during baking. Machine-made carbon is actually a mixture of carbon and coal, pressed into a hollow polygonal shape, and it can be seen from the carbon ash that it contains coal. This kind of carbon has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price. Many professional barbecue shops choose this kind of carbon. The disadvantage is that it is not suitable for ignition. If only two or three people use this kind of carbon for barbecue, people will feel a little wasted if they are full and haven't used up the carbon.
Pingguo barbecue
The most important thing is to pour a little water into the pot after the raw materials are basically cooked. When water is ignited by high temperature and oil to form a large amount of mixed gas of water and oil, tilt the pot to let the exploded mixed gas contact with the flame to form an open flame, so that the flame is naturally introduced into the pot, and a real barbecue smell is enough for you to make a real barbecue with a flat pot.