Barbecue food good or bad by the length of time, the grasp of the fire, the choice of barbecue equipment and even the environment and other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the control of the grill time and fire is the key.

In general, indirect grilling takes longer than direct grilling.

The following table lists the grilling time and heat requirements for common ingredients: Food Type

Heat Grilling Time

Beef

Beef patties Medium heat Rare: 7-10 minutes

Fully Cooked: 7-10 minutes Beef steak (? inch thick) Medium Medium heat

Five-rare: 3-6 minutes

Seven-rare: 6-9 minutes

Fully cooked: 9-12 minutes

Large chunks of meat Low heat

Five-rare: 3 Medium Rare: 6-9 minutes

Fully Cooked: 9-12 minutes

*Meat:

*Steak (?-inch thick)

Fully Cooked on Medium Heat: 15-20 minutes Meat with bones (5-6 lbs)

Low-medium full-cooked: 45-90 minutes Roasted chunks (3-5 lbs)

Low-medium full-cooked: 18-23 minutes/lb. ham hock (?-inch thick)

12-15 minutes over medium-high heat

Lamb:

Lamb steak (?-inch thick) 6-12 minutes over medium heat

Birds and poultry:

Whole chicken (2 -3 pounds) 1 hour 15 minutes-1 hour 30 minutes on low heat Chicken thighs

Medium heat 10-18 minutes

Chicken wings 10-12 minutes on medium-high heat

Seafood:

Fish (1-inch thick)

Medium-vigorous full-cooked: 8-15 minutes Shrimp (jumbo shrimp or lobster)

Small-medium 8-12 minutes

Vegetarian:

Vegetarian steak (1 inch thick) Medium heat

Five-rare: 8-10 minutes

Seven-rare: 7-12 minutes

Thick chunks of meat (3-4 pounds) Small-medium heat

Five-rare: 20 -22 minutes/lb

Seven-ripe: 22-26 minutes/lb

VEGETABLES: (wrapped in foil)Potatoes (whole)

Low 50-60 minutes

Roasted onion (whole) Low 45 minutes

Tomato (half) 30-40 minutes on medium heat

Corn (whole) 35-45 minutes on low heat

Mushrooms 15-20 minutes on medium heat

Remarks: Units of measure are in Imperial

Where 1 pound = 0.454 kilograms; 1 inch = 2.5 kilograms; 1 inch = 2.5 kilograms; and 1 inch = 2.5 kilograms. kilograms; one inch = 2.54 centimeters

Black Pepper Beef Steak (Smoked)

Inputs:

Beef Steak: 3 pounds, 2 inches thick

Walnut: 1 cup

Lemon Juice: 3 tablespoons

Bacon Meat Tenderizer: moderate

Black Pepper: 3 tablespoons

Butter: 1/3 teacup cup Garlic: 1 teaspoon

How to do it:

Slice the walnut wood and soak it in water for 30 minutes before barbecuing. Wash the beef steak clean, coat the front and back with the right amount of tenderizer, and then press the black pepper into the sides of the steak with force. Melt butter in a saucepan, add lemon juice, garlic and stock and stir well. When the heat is between medium and high, pour the pecan pieces into the fire, then place the marinated steak on the grill grate and cover with the lid. Grill the steak for 18-20 minutes on both sides, using a knife to make pits in the steak according to the grain, basting with lemon juice. Finally, heat the remaining lemon juice to thicken the sauce and pour it over the steak.

Burger Grilled Chicken Nuggets Serves 3-4

Ingredients:

Soy sauce: 2 tablespoons

Minced ginger: 2 tablespoons

Minced garlic: moderate

Peanut oil: 2 tablespoons

Lemon juice: 3 tablespoons

1 pound boneless, skinless chicken breasts cut into 1-inch chunks. size pieces

How to do it:

Cut the chicken into pieces then place it in a tiled container. Add the soy sauce, garlic, lemon juice, ginger paste and peanut oil to the chicken and mix well. Marinate the chicken at room temperature for 30 minutes, thread a skewer through the chicken and place on a grill grid over medium heat for 3-4 minutes to brown the chicken, then turn the chicken over and grill the other side of the chicken for 3-4 minutes before serving. Serve with peanut butter and scallions for extra flavor.

Cheese grilled lobster

Ingredients:

Australian lobster a weight of about 2 pounds

Cheese about half a kilogram cut into pieces about 2 cm thick

Scallion, wine, ginger, garlic a small amount of minced

Practice:

Lobster from the back of the knife cut in two, shrimp part of the meat face down on top of the grill, then the right time to use medium to vigorous heat. After 3-4 minutes, flip the lobster over, shell side down, and arrange the pieces evenly on top of the shrimp. Soon, the cheese begins to melt and gradually penetrate into the shrimp, then sprinkle a little wine around the shrimp (pay attention to avoid skewering the fire), 5-6 minutes after the grill is complete, you can add a little green onion flavor before serving. (According to the different tastes of different people in the addition of cheese at the same time you can add ginger, garlic edamame and other ingredients).

Baked potatoes

Barbecue time: 1 1/2 hours:

Heat: medium

Methods:

Spread potatoes with butter, cream, or cooking oil, wrap in heavy-duty aluminum foil, cover, and bake over medium heat for about an hour and a half, turning occasionally to distribute heat evenly among all the parts. Before serving, make an "X" shaped opening and add salt, pepper, butter, cheese, onions and other condiments as you like to give the potatoes a distinctive flavor.

Wine-flavored bananas

Ingredients:

Banananas: 6

Lemon juice: ? cup

Brown sugar: a little

Red wine: ? cup

Butter: 4 tablespoons

Winona ice-cream: 1/person

Cinnamon: a little

Method:

First, crush brown sugar into a small amount. >First, crush the brown sugar into powdered granules, peel the bananas, and then roll them in the brown sugar powder to coat the banana flesh with the powdered sugar. Take another flat-bottomed frying pan, grease the bottom with vegetable oil, and arrange the bananas neatly in the pan with the powdered sugar. Sprinkle the bananas lightly with the prepared cinnamon, dot with butter and pour in the lemon juice and red wine. Place the bananas in the oven with the skillet, cover and bake on an indirect grill for 15-20 minutes until the bananas are very soft, then remove the skillet from the oven and serve on a platter. If you mix it with ice-cream, the flavor will be better.