Of course, a barbecue grill is indispensable. Common ovens are usually divided into stone pots and wire racks. The so-called stone pot is to put a stone non-stick baking pan on the induction cooker or gas, and then put the food on the back tray to grill. The advantages of this tool are that it is simple to prepare, easy to use, and very hygienic because the food does not come into direct contact with the fire. However, because it does not use charcoal fire, many people feel that the taste is not authentic enough. This type of grill is widely used by many restaurants that serve both grill and grill. If it is for home use, you can buy it in the mall with a stove or a separate baking pan. It is worth noting that if you purchase a baking pan separately, you should pay attention to the size of your stove, otherwise the heat will be unevenly conducted.

Preparing the grill for charcoal grilling is a bit tedious. Some, like the old-fashioned mutton shabu-shabu, require the preparation of smokeless charcoal in addition to barbecue. In addition to burning charcoal, charcoal must be added continuously during the barbecue process to keep the fire warm. Although this method may sometimes be "angry" and sometimes even make people look gray, because this method is closer to nature and the food grilled at high temperature with charcoal will have a special flavor, most barbecue grills specialize in it. Restaurants all choose this method. As for home use, in addition to homemade simple barbecues, many shopping malls have also launched camping barbecue grills, which are very convenient and durable, although they are slightly more expensive. There are also charcoal and gas dual-purpose grills that can adapt to various barbecue tastes.

Barbecue essentials

Many people do not pay attention to how to use barbecue tableware correctly. A pair of chopsticks for picking up raw and cooked meat. Although convenient, it is really unhygienic. Use the correct tableware to enjoy delicious food safely and hygienically.

Tongs, forks, and shovels are the indispensable "Three Musketeers" in barbecue. The tongs are mainly used to hold raw food; the fork can be used to fix and check the doneness of the food; the shovel is a very useful tool for turning food.

Charcoal: Charcoal is an essential fire-making material for charcoal grilling. When purchasing charcoal, choose smokeless barbecue charcoal; choose thick, sturdy lump charcoal.

Brush: The brush is mainly used to brush oil on the iron mesh to prevent food from sticking to the mesh. It can also be used as a dipping sauce and brushed on barbecue. Prepare a few extra branches to avoid flavor confusion.

Brush: used to clean the food residue stuck on the grill grid to prevent the residue from sticking to the food.

Bamboo skewers: used to thread barbecue food. Soak the bamboo skewers thoroughly in cold water before use to prevent the bamboo skewers from drying out, catching fire or breaking during barbecue. When purchasing, you can choose a slightly longer one to avoid burning it.

Salt: Salt can be used for seasoning. In addition, during the barbecue process, many fatty foods will drip oil when heated. These oil droplets will be burned by the charcoal, creating a high flame that will scorch the food on the shelf. If you spray it with water, it will only produce fumes that will contaminate the food. At this point just throwing a little salt on the fire will solve the problem.

Six Tips for Barbecuing

Don’t think that barbecue is just tossing the meat a few times and then smearing some sauce on it. In fact, the degree of effort is different, and the baked taste is also different. If you don’t believe it, try baking it once according to the precautions listed below to ensure it tastes good!

1. If you plan to make your own barbecue at home, the choice of charcoal fire is the first important thing. When choosing a charcoal fire, don’t be cheap. Some inferior charcoal fires do not have enough fire, or even do not burn at all. There is still a lot of smoke after burning, which contaminates food. Good-quality charcoal fires are generally neat and thick, so they burn for a longer time and have a good heat. Because the special flavor of charcoal grilled food comes from the aroma of grilled food when the charcoal is at high temperature, choosing charcoal is the basis for enjoying delicious food.

2. Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the rack. 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.

3. There are many kinds of food that can be grilled, but the selection of ingredients is also very particular. Pork: must be cooked before eating. Choose pork ribs, tender waist and hip, and slightly fatty pork belly, so that the grilled meat will not be too dry. Beef: You can choose beef ribs, which are fresh and tough; beef shoulder is the most tender meat for barbecue. Beef, whether American or Australian, should not be grilled to the point where it is cooked whole, as this will destroy the tenderness of the meat. Chicken: Any cut is good for grilling. If you soak it in lemon water and sprinkle some starch before grilling, the meat will be more tender. Seafood: Anything is fine, but it must be fresh. Fresh seafood is relatively dense and elastic. Do not marinate seafood taken out of the refrigerator for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top to make the color more beautiful and taste better. Vegetables and fruits: roots, mushrooms, hard fruits and vegetables with little juice, such as corn, green peppers, pineapples, bananas, etc.

4. Once the food is put on the grill, anxious people are always worried that it will be burnt and keep turning it over and over. In fact, this will prolong the baking time, destroy the protein, and cause the meat to become tough. When baking food, it must be heated to a certain level so that it can be easily turned over. If some of the food sticks to the rack after flipping, the protein hasn't been heated enough, and deadlifts will only tear the protein fibers. If it is a fish, peeling will occur.

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