36 Outdoor Barbecue Tips

Introduction: Barbecue is a very good way of leisure. The fun of barbecue lies in eating, but also in grilling. Below I will bring you 36 outdoor barbecue tips

1. Barbecue utensils

To make a simple barbecue, frankly speaking, you only need A stove and some fuel are enough, but if you are equipped with the following props, you can be called a professional griller.

1. Two ovens are better. Having a gas stove is handy, but you'll also want a traditional charcoal stove for some serious low-temperature smoking.

2. Buy good pliers. Look for long-handled, steel, spring-loaded pliers. The long handle keeps your hands away from flames; the sturdy steel allows you to pick up a whole chicken; and the spring support allows you to easily pick up and move food.

3. Buy a rib rack that can grill several ribs upright, even if you are using a kettle grill that is only 18.5 inches. It can also cook 4 pieces of ribs at the same time.

4. Add a grill press with a handle to your inventory, especially if you’re cooking chicken. Some heavy pressure can give the chicken a more flavorful texture and prevent it from drying out. .

5. Do not cut the steak to confirm its maturity, as this will lose all the delicious gravy. If possible, use a professional food thermometer.

6. Make sure there is enough fuel. There's nothing worse than running out of fuel. It's best to prepare an extra bag of charcoal or a new tank of liquefied gas.

7. Grill basket is a good helper for grilling finely chopped ingredients or fragile foods, such as fish, which often stick to the grill when grilled directly.

2. Specific techniques

You need to learn to tame your stove, and you also need to know some tips to make the whole outdoor barbecue smooth and interesting.

1. Preparation of the oven. Keep your grill hot, clean and evenly oiled. Start by preheating the oven, then clean the grill with steel wool. The oiling method should be to hold a tightly kneaded paper towel with tongs, dip it in oil and apply it horizontally on the grill.

2. Bake directly. Direct grilling means placing your food directly over the fire. This method is suitable for foods that are small, tender, or suitable for quick cooking, such as shrimp, chicken breasts, burgers, fish steaks, and most vegetables.

3. Or indirect roasting. This method means to put the food in a container or wrap it in tin foil and cook it in a place with a moderate and balanced temperature. It is suitable for large, oily or hard ingredients, such as whole ribs, whole ribs, etc. A chicken, or onions, or potatoes.

4. Tame the flame. Control your stove by dividing it into three zones: a high-temperature zone that quickly sears the crust; a constant-temperature zone that allows for some deep cooking; and a fire-free keep-warm zone. In addition to preventing the food from getting cold, the heat preservation area can also quickly move the food to this "safe" area when the flames jump high.

5. Smoky smell. Whether grilling directly or indirectly or smoking, a handful of dry hardwood chips can give your food a wonderful smoky flavor.

6. Be organized and disciplined. Arranging your food like an army on the grill looks beautiful and makes it easy to remember which ones need to be flipped first, which ones haven't been seasoned yet, etc.

7. Turn over only once. Even if you are a novice flipping steaks, ribs, chicken breasts, etc. cautiously, remember to flip them only once. This will give your food a beautiful appearance - and there is no doubt that you will look more professional. .

8. Spray some wine. Spanish barbecue connoisseur Victor Arguinzoniz cooks some seafood in white wine. Put the wine in a small bottle with a spray nozzle. Use white wine for seafood and white meat, and red wine for red meat. This keeps food juicy and tender and adds layers of aroma. 16. Never add a lid.

Don't light your gas grill with the lid on unless you want to turn it into an improvised explosive device.

9. Learn to play with fire. It's a truism that grill masters cook only over coals, not over the top of a jumping flame. The reason is simple: charcoal provides a scorching, yet even, high temperature while a flame usually just leaves you with a pile of charred residue.

10. Smoke brings flavor, and make sure your grill mesh clamps have easy-to-move handles so you can keep them close to the stove while you cook the fish.

11. Be careful of fire. Sweet sauces are easy to burn. You should apply the sauce when the food is almost cooked. Never use barbecue sauce as a marinade, as this will make the food burn easily.

12. There is a tip for oiling the grill. Use tongs to poke up half an onion, pour it with vegetable oil and apply it on the grill.

13. Clean the grill. You know it's important to keep your grill clean, especially if you're grilling desserts, because no one wants to eat salmon-flavored toasted marshmallows. Try the little secret from Krampl, executive chef of The Ritz-Carlton, Beijing: use onions.

3. How to deal with food

Barbecue is the most basic cooking method. It is nothing more than roasting food directly on the fire like primitive people did. However, from the selection of materials to the processing, there are some Good experience guidance can enrich the menu. < /p>

2. Eliminate the need to wear skewers. When making kebabs, you can increase the aroma from within, such as skewering the meat directly with rosemary branches, or inserting rosemary twigs directly into the lamb chops.

3. It’s okay to be cold. Many people believe that before grilling meat, you need to bring it to room temperature. It actually takes exactly the same amount of time to cook a piece of meat fresh out of the refrigerator as it is at room temperature, but never use frozen meat.

4. About oysters. Plump wild oysters, such as malpeque oysters or bluepoint oysters, are excellent grilling ingredients. Let a professional seafood shop process the oysters for you, leaving the juice in the shells and packaging the empty shells separately.

5. About salmon. The best way to cook salmon is over a thick board. The board should be soaked in water overnight, drained of water, and put the salmon on it. It is best to brush the salmon with mustard and mayonnaise or mustard and brown sugar.

6. Top-quality fish steak. Try to choose fish fillets with even thickness. If the thickness is uneven, the thin edges are likely to roll up under the same grilling time.

7.The best whole fish. Choose whole fish that weighs no more than 1.5 pounds and should be full of water so you don’t have to worry about drying it.

8. Prepare a variety of barbecue sauces, which will bring you a lot of novel taste experiences during your barbecue trip.

9. The meat and sauce are provided separately. It is easy to add juice to the meat, but it is not so simple to handle if the taste is too strong.

10. Don’t roast corn with the skin on. High temperatures can quickly caramelize the sugars in the corn, giving it an unparalleled flavor, but this only affects corn that has been peeled.

11. It is best to roast the outer shell until it is dark brown rather than burnt, but there are two exceptions - bell peppers and eggplants. Once the outer shell of these two items are burnt, they will infuse an unforgettable incense aroma. .

IV. Desserts and Beverages

You can just bring some Coke, beer, and yogurt. If you are willing to put some thought into making more use of the oven, world-famous chefs will also come to you. Place your BBQ dessert order.

1. Light or dark lagers usually go well with barbecue, but strong beers with rich texture and chocolate aroma, such as guinness, are also perfect with barbecue.

2. If you want to make a simple and quick dessert, bake some fruits. Peaches, browns, apricots, pineapples and bananas all work well.

3. Not all fruits are suitable for barbecue. Fruits with high water content are more suitable for eating directly, such as grapes and watermelon.

4. Wrap some brown mud or cookies you like with tin foil, and then place it directly on the grill to heat it slightly. , hope it can help you. ;