The quality of grilled food is affected by factors such as the length of time, control of the heat, the choice of barbecue equipment, and even the environment at the time.

To achieve the best barbecue effect, the above factors cannot be ignored, especially the control of barbecue time and heat is the key.

In general, indirect grilling takes longer than direct grilling.

The following table lists the requirements for grilling time and heat of common raw materials: Food type, heat, grilling time, beef, beef patties, medium-high heat, seven-well done: 7-10 minutes, fully cooked: 7-10 minutes, steak (half inch thick), medium-high fire, five

Mature: 3-6 minutes Seven-mature: 6-9 minutes Well-done: 9-12 minutes Large pieces of meat Medium-mature: 3-6 minutes Seven-mature: 6-9 minutes Fully-done: 9-12 minutes*Meat:*

Steak (half-inch thick) medium-rare: 15-20 minutes Bone-in meat (5-6 pounds) small-medium well-done: 45-90 minutes Barbecue (3-5 pounds) small-medium well-done: 18

-23 minutes/pound ham (half inch thick) medium - high heat 12-15 minutes lamb: lamb chop (half inch thick) medium heat 6-12 minutes poultry: whole chicken (2-3 pounds) low heat 1

Hours 15 minutes - 1 hour 30 minutes Chicken legs on medium heat 10 - 18 minutes Chicken wings medium - high heat 10 - 12 minutes Seafood: Fish (1 inch thick) medium - high heat Well done: 8 - 15 minutes Shrimp (prawns or lobsters)

Small - Medium heat 8-12 minutes Venison: Deer steak (1 inch thick) Medium-rare: 8-10 minutes Seven-rare: 7-12 minutes Thick cuts (3-4 pounds) Small - Medium heat medium-rare

: 20-22 minutes/pound Seven mature: 22-26 minutes/pound Vegetables: (wrapped in aluminum foil) Potatoes (whole) Grilled onions (whole) over low heat for 50-60 minutes Tomatoes (half) over low heat for 45 minutes Medium heat 30

-40 minutes corn (whole), low heat 35-45 minutes, mushrooms medium heat 15-20 minutes Note: The measurement units in the table are imperial, where 1 pound = 0.454 kilograms; one inch = 2.54 centimeters Black pepper steak (smoky flavor)

Ingredients for 8 people: a piece of steak: about 3 pounds, 2 inches thick walnut: 1 cup lemon juice: 3 tablespoons meat tenderizer: appropriate amount of black pepper: 3 tablespoons butter: 1/3 cup minced garlic: 1 teaspoon

Method: Before grilling, slice the walnut wood and soak it in water for 30 minutes. Wash the steak, apply an appropriate amount of tender pepper powder on the front and back, and then press the black pepper (powder) into both sides of the steak.

Heat the butter in a soup pot and melt, add lemon juice, minced garlic and stock and stir evenly.

When the fire is between medium and strong, pour the walnut slices into the fire, then place the marinated steak on the grill grid and cover the stove lid.

Grill the steak for 18-20 minutes on both sides. During this time, use a knife to make pits on the steak according to the texture and apply lemon juice continuously.

Finally, heat the remaining lemon juice and pour it over the steak.

Hamburger Grilled Chicken Ingredients for 3-4 people: Soy sauce: 2 tablespoons minced ginger: 2 tablespoons minced garlic: appropriate amount of peanut oil: 2 tablespoons lemon juice: 3 tablespoons 1 pound boneless skinless chicken breast, cut into about 1-inch pieces

Block method: Cut the chicken into pieces and place them in an earthenware container.

Pour soy sauce, garlic, lemon juice, ginger and peanut oil over the chicken and stir evenly, marinate at room temperature for 30 minutes, pierce it with a baking pin, then place it on the grill, cook over medium heat for 3-4 minutes

, the chicken pieces are brown. At this time, flip the chicken pieces and continue to grill the other side. After 3-4 minutes, place on the plate.

It tastes better if mixed with peanut butter and chopped green onion when eating.

Ingredients for Grilled Lobster with Cheese: One Australian lobster weighs about 2 kilograms. About half a kilogram of cheese is cut into pieces about 2 centimeters thick. Chopped green onion, wine, minced ginger, and a small amount of minced garlic. Method: Cut the lobster in half from the back with a knife.

Place the shrimp meat side down on the barbecue. It is appropriate to use medium to strong heat at this time.