2. Vegetables: green peppers, potatoes, lettuce and steamed buns.
3. Cooked food: roast duck, roast chicken, smoked sausage, duck head, duck wings, duck neck, husband and wife lung slices, barbecued pork, dried bamboo shoots and peanuts.
4. Fruits: watermelon, glaze, banana, apple, orange, etc.
5. Snacks: bread, plums, biscuits and lollipops (make appropriate suggestions according to your own needs).
6. Accessories: paper towels, disposable tablecloths, small brushes, disposable cups and newspapers.
7. Seasonings: oil, salt (you can contribute, you don't have to buy it), cumin, Chili powder, peanut butter and tomato sauce.
Preparation before barbecue
1. Selection of materials
Pork: Pork belly with tender ribs, waist and buttocks and a little fat should be selected, so that the roasted meat will not be too dry.
Beef: you can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat for roasting.
Chicken: Any part is a good material for barbecue.
Seafood: Everything is fine, but you must choose fresh ones.
Vegetables and fruits: mainly fruits and vegetables with sharp roots, mushrooms and less juice, such as corn, green peppers, pineapples and bananas.
Step 2 pickle
Chicken: soak it in lemon water and sprinkle some starch, the meat will be more tender.
Seafood: the marinating time of seafood taken out of the refrigerator should not exceed 30 minutes.
Barbecue tips
1. Different ingredients, different baking methods.
Barbecue slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will become hard or burnt, and it will not taste good. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat.
Seafood and fish: Clams and fish fillets are best wrapped in tin foil when barbecued, so that it is not easy to scorch the skin of fish and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, and the fish fillets will bulge, so you can eat them.
Tempers, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The bigger the fire, the better.
2. Use of charcoal
The best choice for fuel is charcoal. Try not to use chemical charcoal. The special flavor of grilled food comes from the aroma of grilled food when charcoal is at high temperature. Therefore, choosing charcoal well is the basis of enjoying delicious food. Good quality charcoal fire generally burns for a long time and has a good fire. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to light. At the time of ignition, for a pack of 5 kindling, put 5 kindling at a time. Don't bake the charcoal until it is transparent and red-hot. Don't bake it when the surface of the charcoal is not completely burned, which will easily stain and blacken the food.
Step 3 clean the grill
Brush the grill with oil before grilling the food to prevent the food from sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.
Step 4 turn over at the right time
As soon as the food is put on the grill, it will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the net rack after turning over, it means that protein has not been completely heated, and hard pulling will only tear the protein fiber, and if it is fish, it will form peeling phenomenon.
Step 5 replenish water
In the process of barbecue, the longer the time, the greater the loss of water and oil, and the drier the taste. Therefore, in the process of barbecue, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at a time, which will cause the food to be too salty.
Step 6 Use salt
Salt can be used to flavor. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when they are burned by charcoal fire, which will scorch the food on the grid. If sprayed with water, it will only produce soot to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.
7. Diamond-shaped roast mark
Authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, it is required that the temperature of the charcoal fire is hot enough, and then the food is placed on the grill at a 30-degree oblique angle. When the food is fully heated, the food is turned to a 30-degree oblique angle in the opposite direction to form a diamond-shaped roast mark.