Method 1: Select the grill.
1, seed selection grill. There are two kinds of gas grill and charcoal grill. Gas grill is the most commonly used one now. Many people find it more convenient because it is easy to burn and saves more fuel than charcoal grill. Pay attention to its thermal power and structure when choosing.
Charcoal grills are also very popular and are favored by people who pursue pure taste. The charcoal grill is convenient for heating and the roasted food tastes pure. Look at the heat regulation function, structure and style when choosing. There are two kinds of non-portable charcoal grills: the boiler type and the traditional type. The steamer is suitable for direct barbecue with less smoke; The old-fashioned grill is suitable for barbecues with different temperature zones and high smoke content, but it takes up space.
2. Consider thermal power. It determines the quality of the grill. Do you want to cook the food at once or roast a piece of meat for half a day? Thermal power of gas grill: Many gas grills can adjust the air flow, and the greater the air flow, the better, so that food can be baked immediately without waiting for half a day.
Charcoal depends on heating power: the quantity, position and air flow of charcoal control the temperature. It's best to buy a grill that can adjust the height of the carbon plate. The crank type is the best choice, but the hook and lever type are also good. The grill has at least two adjustable vents. When they are opened, they can absorb enough oxygen, and when they are closed, it will affect the flame burning.
3. Consider the model of the grill. Are you baking for a large group of people or just two family members? It's easy to bake a small amount of food on a big grill, but the reverse is not the case. Calculate the size of the grill you need to buy. On average, each grill has an area of about 600 square feet, which is enough for a small party, but if many people use it, you have to get at least 800 square feet, and if you want to bake several hamburgers at once, you have to use at least 400 square feet.
4. Consider the material of the grill. Especially the grate. Grills are generally made of pig iron, ceramics and stainless steel. Pig iron has the best thermal conductivity, but it needs more maintenance to prevent rust.
Porcelain-coated metal has good thermal conductivity, but it must be cleaned with something other than iron, and brass brush is often used to avoid damaging ceramics and rusting iron.
Stainless steel is easy to clean, without the disadvantages of the above two materials, but it loses quickly.
5. Pay attention to other features. Do you want an electric motor or a smoke box, an external burner or an infrared burning grill? Note that the grill has several burners, and the more the better.
If you have to move the grill, you have to find a wheel. Okay, it's better to be bigger.
Characteristics of gas grill: Most gas grills have built-in thermometers, but charcoal grills are not. Thermometers can easily measure smoke content and temperature. You can install an extra grill if you don't have one.
Charcoal grill features: easy to dust.
6. Consider the position of the grill. Stay away from flammable materials. You can't put them directly under bushes and houses. You can't directly lean against the deck railings, because these are flammable materials. Put a fire extinguisher or hose near the grill in case of fire. Stay away from flammable materials and always look at the grill.
Method 2: light the grill
1, light the grill in advance. You can't wait until all the side dishes are served, and you don't start to order the grill until everyone starts to eat. Remember that charcoal grills take more time to light than gas grills. Heat the gas grill ten minutes in advance and the charcoal grill 20 to 25 minutes in advance.
2. Turn on the gas grill and charcoal grill. If you use a charcoal grill, there are the following ways to light it. When the charcoal begins to turn gray, you can heat the food. It's ok to light the oil with a lighter, but that will inevitably lead to the burning of engine oil in a large area before the barbecue, which will make the food smell of gasoline.
An electric lighter is also possible. It has a heating device under the charcoal. They are good to use, but they consume electricity, and they will set the rope on fire in case of careless operation.
The chimney device uses a metal cylinder with holes to transport charcoal to it, and some newspapers have to be placed under it. When the newspaper is lit, the generated heat is spread on it to ignite charcoal, which is efficient and economical. The chimneys must be put away after use, because they are still in a red-hot state. Another advantage of the chimney device is that it can prepare another pile of charcoal at the same time, and it must be done on an insulated surface, such as the bottom of cinder block or galvanized steel bucket.
3. Close the grill. Let the food bake for about a minute, so as to leave a barbecue mark.
Method 3: Use the grill.
1 soak the meat in salt water or brine before roasting. This is not necessary, but it will make the meat taste more pure. Soaking in salt water will make the meat juicy and juicy. Salt water should not pass the meat. You can use broth instead of water, or you can add some sugar and seasoning.
If it's brine, you can't add too much sugar, otherwise it's easy to paste when baking.
2. Put food on the grill. This is very important, especially when there are many people. If you bake for many people, you should pay attention to the way you set the food, so as to maximize the amount of barbecue each time. That is to say, you can't squeeze all the food together, because the food needs to be separated from each other to make it taste good, so it's convenient for you to take it out and turn it over.
3. Pay attention to the high temperature area. Some stoves have a higher temperature in some parts than in others. Remember that when barbecuing, especially when someone has special requirements for raw and cooked food, you must pay attention. Once the food is added, don't turn it over or move it immediately before it is half-cooked. If someone likes half-cooked hamburgers, put them in a cooler area. If the temperature distribution of your grill is even, put it on later.
4. Put out the big flame. The big flame was caused by grease dripping on the grill. You can take the meat as soon as the oil overflows from the meat, shake off the oil and put it back.
5. When the food is half cooked, turn it upside down and try not to turn it too frequently. If it is turned too frequently, the food will be unevenly heated and ugly, and even a small part will be burned.
6. Make sure that your food has been baked from beginning to end. Experienced barbers don't often check whether it is cooked or not, but insert a thermometer into the center of the food, which is the best test method. If there is no thermometer, you can cut the food properly, but in any case, the food will dehydrate quickly as long as it is cut in half. Roast hamburgers: Beef hamburgers should be roasted half-cooked or cooked to prevent bacteria from remaining in them. This defensive measure is unnecessary if you carefully process your steak in advance. The chicken burger should be roasted well-done. Vegetable hamburgers should be cooked in advance, so as to ensure uniform baking.
Roasting hot dogs: Roasting hot dogs should be done at medium temperature, and it takes about 5 to 7 minutes.
Grilled steak: If the hygienic quality of steak is guaranteed, then everyone usually eats it raw. You have to roast the steak on a very hot grill to make the ideal taste. The temperature of medium-rare steak should be 54.4? C。
Roasted poultry meat: Chicken and turkey should be thoroughly cooked before eating, but not undercooked at all. When roasting the whole chicken, you can know whether it is cooked or not by inserting the probe thermometer into the breast of the chicken. The temperature of the whole chicken should be 73.8? -76.6? C。 Another good way to check the raw degree of chicken is to poke the meat to see if there is any gravy, but some gravy will be lost when cutting.
Roast pork: American pork can be eaten without being fully cooked. Slightly pink meat actually tastes good and ideal. The internal temperature of half-cooked pork reaches 62.7? C。 In other parts of the world, everyone bakes it well.
Roasted vegetables: Roasted vegetables are already a good side dish without roast chicken. Most vegetables just need to be chopped, and then roasted with some oil, salt and pepper. But remember that some vegetables, such as carrots, take longer to make than zucchini. If the vegetable slices are too thin and easy to be transferred to the seam of the grill, buy an empty vegetable dish, or bake the vegetable bag with tin foil, without worrying about the barbecue mark on it.
Brush sauce: most sauces, especially those with high sugar content, should be added last to avoid baking. Brush the turkey upside down on the other side when you brush it. Wait about a minute for the sugar to turn into caramel, but don't wait too long. Caramel tastes really bad.
7. Take the food off the grill. Put food on a plate or other utensils and cover it with aluminum foil for 5 minutes. This is to prevent people from spilling juice after eating meat. For large pieces of meat, it is necessary to take it out when the temperature reaches two or three degrees Celsius below the ideal roasting temperature (or recommended roasting temperature) (especially when the large pieces of meat are five or six degrees lower). After taking it out, the meat will slowly ripen itself because the temperature is still very high. This is the so-called "self-cooking" process. If you take out large pieces of meat just when it reaches the roasting temperature, it will be overcooked when it is brought to the table.
8. Eat the meat as soon as possible after it is "self-cooked". If you prepare some side dishes and drinks in advance, you can finish a very successful meal! And don't forget to bring some condiments.
9. If you use a gas oven, turn off the grill. Don't forget to turn off the propane valve, or propane will continue to leak.