1, if you are ready to make homemade grilled meat at home, then the choice of charcoal is the first important thing. When choosing charcoal, do not try to be cheap, some poor quality charcoal fire is not enough, or even not at all combustion; there are also burned will start a lot of smoke contamination of food. Good quality charcoal is generally neater and heavier, so it burns for a long time and has a good fire. Since the special flavor of charcoal grilled food comes from the aroma of the food grilled when the charcoal is hot, choosing good charcoal is the basis for enjoying delicious food.
2. Before grilling food, brush the grill with a layer of oil to prevent food from sticking to the grill. Always use an iron brush to remove the residue on the grill and keep the grill clean so that the flavor of the food will not be affected.
3, you can grill many kinds of food, but the choice of materials is also very careful. Pork: must be cooked to fully cooked to eat, should be selected ribs, waist, buttocks on the tender and slightly fat pork, so that the grilled meat will not be too dry. Beef: Choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American beef or Australian beef, it should not be grilled until fully cooked for consumption, as it will destroy the tenderness of the meat. Chicken: Any part of the meat is good for grilling. If you soak it in lemon water and sprinkle it with cornstarch before grilling, it will make the meat more tender. Seafood: Anything goes, but make sure it's fresh. Fresh seafood is dense and elastic, and seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top for a more beautiful color and better flavor. Vegetables and fruits: Roots, mushrooms, vegetables and fruits with less juice and harder texture, such as corn, green peppers, pineapple, bananas and so on.
4, food on the grill, anxious people are always worried about scorching, keep turning over and over. In fact, this instead of prolonging the cooking time, but also destroy the protein, resulting in hard meat. When turning over the grilled food, 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 net frame, 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, food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food wet, and increase the flavor, but be careful not to brush too much at a time, and cause the food too salty.
6, for a certain barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology icing on the cake. In fact, it is not difficult to grill a diamond-shaped grill marks, the first requirement of the charcoal temperature to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is fully heated to the opposite direction of the food to 30-degree angle, you can form a diamond-shaped grill marks. Do the same with the other side of the food, and you're good to go.
Homemade barbecue sauce
There are a lot of barbecue sauces on the market, but they're not always to everyone's taste, and the same ones every time can get boring. Try one of these sauces, which may be to your liking!
* Yakisoba Sauce
Ingredients: 2 teaspoons soy sauce, 1 teaspoon each of sugar, rice wine, and rock sugar, and 2 teaspoons each of shiba inchi, dried seaweed, and ground ginger.
How to make: Mix all ingredients well.
* Hot and Spicy Sauce
Ingredients: 1/4 cup lemon juice, 2 tbsp ketchup, 1 tsp each chili oil, chili sauce, black pepper, 1 tbsp each oyster sauce, minced chili pepper, yellow wine, brown sugar, 1/2 tsp minced garlic.
Method: Mix all ingredients well.
* Sour Plum Sauce
Ingredients: 3 sour plums, 2 teaspoons each of sour plum preserves and granulated sugar, 1 teaspoon of white vinegar.
Method: Mix all ingredients well.
* Apple Sauce
Ingredients: 1 apple (cored and beaten into sauce), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon each honey and onion, salt and pepper to taste.
Method: Mix all ingredients well.
* Five Flavors Sauce
Ingredients: 2 teaspoons each of soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 teaspoons of ketchup, 1 teaspoon each of minced ginger, garam masala, and minced chili.
How to make: Mix all ingredients well.
* Garlic Sauce
2 teaspoons garlic paste, 3 teaspoons soy sauce, 1 small teaspoon each of monosodium glutamate (MSG), rice wine, and white vinegar, 1 teaspoon granulated sugar, and pepper to taste.
Method: Mix all ingredients well.