1. Selection of materials

Pork: you should choose tender and slightly fatty pancetta on the ribs, loins, and hips, so that the roasted meat will not be too dry.

Beef: you can choose beef ribs, tender and tough; beef shoulder is the most favorable roasted tender meat.

Chicken: any part is good for grilling.

Seafood: Any kind will do, but make sure it's fresh.

Vegetables and fruits: root tips, mushrooms, less juicy fruits and vegetables with a harder texture, such as corn, peppers, pineapple, bananas and so on.

2. Marinade

Chicken: soak it in lemon water and sprinkle some cornstarch on it, the meat will be more tender.

Seafood: Seafood taken out of the refrigerator should not be marinated for more than 30 minutes.

Barbecue tips

1. Different ingredients, different grilling methods

Barbecue meat slices: thinner slices of meat, only about 3 minutes to be cooked, should not be grilled for too long, or else the meat becomes tough or burnt, it will not be delicious. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth can be easily stored. Grill for about 2 to 3 minutes, and the fish fillets will be raised and ready to eat.

Sweet nothings, hot dogs, sausages, etc.: Try to use low heat, except for vegetables, it is best to put them in a tin foil box and grill them by smothering them, the hotter the fire, the better.

2. Use of charcoal

The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis for enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. The charcoal should be burned until it is transparent and red-hot, and then spread it flat to roast. Do not rush to roast the charcoal before its surface is burned through, as this will easily dirty and blacken the food.

3. Cleaning the grill

Brush the grill with a layer of oil before grilling food so that it doesn't stick to the rack. Keep the grill clean by brushing off any residue on the grill with an iron brush at all times so that the flavor of the food is not affected.

4. Turning food on the grill

Turning food on the grill not only prolongs the cooking time, but also destroys the protein and causes the meat to become tough. When you turn the grill, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the grid, indicating that the protein is not fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.

5. Supplemental water

Food in the barbecue process, the longer the time, the greater the loss of water and oil, the more dry taste. Therefore, during the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food moist, but be careful not to brush too much at a time, and cause the food too salty.

6. The use of salt

Salt can be used to flavor. In addition, during grilling, many foods that contain a lot of fat will drip oil when heated, and these oil droplets burned by the charcoal will produce a very high flame that will scorch the food on the grill. If you spray with water, it will only produce soot to contaminate the food, then just sprinkle some salt in the fire to solve the problem.

7. Diamond-shaped grill marks

An authentic diamond-shaped grill mark can definitely add to a grilling technique. It is not difficult to grill a diamond-shaped grill mark, first of all, the charcoal temperature is required to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is sufficiently heated to turn the food to the opposite direction of the 30-degree angle, you can form a diamond-shaped grill mark.

Roasted meat healthy eating DIY

Roasted meat, although delicious, but eat still not inevitably let us have some concerns: because of the roasted meat easy to cause cancer, and sometimes eat after eating bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating more attention, delicious and healthy as can be both. Here's a look at what barbecue method is wrong:

Error one: grilled too burnt Burnt substances are easy to cause cancer, and meat grease dripping to the charcoal, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen.

Solution: It is best to use aluminum foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, be sure to throw away the burnt parts and never eat them.

Mistake 2: put too much barbecue sauce General in the barbecue meat with soy sauce and other marinade, and baked when you need to add a lot of barbecue sauce, which will lead to eat too much salt.

Solution: The best way is to use a low-salt soy sauce marinade, so you don't need to use barbecue sauce; or dilute the barbecue sauce with drinking water before using it, or add a little bit of cornstarch to thicken the sauce if it's too thin to stick.

Mistake 3: raw food utensils are not separate The dishes, chopsticks and other utensils used in barbecuing are not separated, which can lead to cross-infections and bad stomach.

Solution: Prepare two sets of utensils to avoid contamination of cooked food.

Besides the grilling method, our concern about grilled meat being too greasy can also be worked out.