Outdoor barbecue skills

Guide: Barbecue is a very good way to relax. The fun of barbecue lies in eating and roasting. Below I will bring you 36 tips for outdoor barbecue.

First, barbecue utensils

To cook a simple barbecue, frankly, you only need a stove and some fuel, but if you are equipped with the following props, you can be called a professional baker.

1. Two ovens are better. It will be convenient to have a gas stove, but you also need a traditional charcoal stove, which can do some real low-temperature smoking.

2. bought pliers. Look for pliers with long handle, steel and spring support. The long handle can keep your hands away from the flame; Strong steel ensures that you can pick up a whole chicken; The spring bracket is convenient for you to take and move food.

3. Buy a ribs skeleton, and you can set up a few ribs to roast. Even with a kettle grill of only 18.5 inch, four ribs can be roasted at the same time.

4. Add a grill with a handle to your list, especially when you are cooking chicken. Some heavy pressure can make the texture of chicken more delicious and prevent it from burning.

Don't confirm the maturity of the steak by cutting it, as it will lose all the delicious gravy. If possible, use a professional food thermometer.

6. Ensure sufficient fuel. Nothing is more disappointing than the lack of fuel. It is best to prepare a whole bag of charcoal or a can of new liquefied gas.

7. The barbecue basket is a good helper for barbecuing small ingredients or fragile food, such as handling fish, which often sticks directly to the grill.

Second, the specific technology

To learn to tame your stove, you need some tips to make the whole barbecue smooth and interesting.

1. Preparation of oven. Keep your grill hot, clean and evenly oiled. Start by preheating the oven, and then clean the grill with steel balls. The way of oiling should be to hold the pinched paper towel with pliers, dip it in oil and wipe it horizontally on the grill.

2. Bake directly. Direct baking means putting food directly on the fire. This method is suitable for some small, tender or fast-cooked foods, such as shrimp, chicken breast, hamburger, fish steak and most vegetables.

3. Or indirect baking. This method refers to putting food in a container, or wrapping it in tin foil and cooking it in a place with moderate and balanced temperature. It is suitable for large, greasy or hard ingredients, such as whole ribs, whole chicken or onions and potatoes.

4. Tame the flame. Divide your stove into three areas to control: the high temperature area that can quickly scorch the skin of food; Constant temperature area, you can do some deep cooking; And a fire isolation zone. In addition to preventing the food from getting cold, the insulation belt can also quickly transfer the food to this "safe" area when the flame is soaring.

5. the smell of smoke. Whether it's direct baking, indirect baking or smoking, a handful of hard wood chips can give your food a wonderful smoky taste.

6. Organized and disciplined. Arranging your food on the grill in an orderly manner like an army looks beautiful, and it is also convenient for you to remember which ones need to be turned over first and which ones have not been seasoned.

7. Turn only once. Even if you are a novice who flips steak, ribs and chicken breast with trepidation, remember that you can only flip it once, which will give your food a beautiful appearance-there is no doubt that you will look more professional.

8. Spray some wine. Spanish barbecue expert vidocq? Victor Sonis will cook some seafood with white wine. Put the wine in a small bottle with a nozzle, white wine with seafood and white meat, red wine with red meat. This can keep the food juicy and tender, and increase the multi-layer aroma. 16. Never stamp. Don't light your gas stove with a cover unless you want to turn it into a temporary explosive device.

9. Learn to play with fire. It is a truth that barbecues always cook only on charcoal ashes, not on the top of jumping flames. The reason is simple: charcoal ash provides a hot but balanced high temperature, while flames usually leave you with a pile of charred residue.

10. Smoke brings fragrance. Make sure that your barbecue net has an easy-to-move handle so that you can put it next to the stove when cooking fish.

1 1. Watch out for fire. Sweet sauce pastes easily. When the food is almost cooked, you should brush it with sauce. Never use barbecue sauce as pickling juice, it will make food burn easily.

12. There is a trick to oiling the grill. Poke half an onion with pliers and use it to pour vegetable oil on the grill.

13. Clean the grill. You know it's important to keep the grill clean. If you bake dessert, you should clean the grill carefully, because no one wants to eat salmon-flavored baked marshmallows. Try Cramp's secret: Use onions.

Third, how to deal with food.

Barbecue is the most basic cooking method, which is nothing more than cooking food directly on the fire like primitive people. However, there are some good experience guidance from material selection to treatment, which can enrich the menu.

1. Wear some onion slices cut into 2cm thick with a stick. The big and sweet ones are the best, brushed with olive oil and baked on both sides, especially suitable for making hamburgers!

2. Save the stringing. When making mutton kebabs, the aroma can be enhanced from the inside, such as directly stringing the meat pieces with rosemary branches, or directly inserting rosemary branches into lamb chops.

It doesn't matter to be cold. Many people think that meat should be brought back to room temperature before barbecue. In fact, it takes exactly the same time to cook a piece of meat just taken out of the refrigerator at room temperature, but never use frozen meat.

4. About oysters. Obese wild oysters, such as Malpeck oysters or blue point oysters, are excellent barbecue ingredients. Ask a professional seafood store to help you deal with oysters, leave the juice in the shell and pack the shells separately.

5. About salmon. The best way to cook salmon is to use wooden boards. Soak the board in water for one night, drip dry and put the salmon on it. It's best to brush mayonnaise mustard or yellow mustard on salmon first.

6. Top fish steak. Try to choose fish steaks with uniform thickness. If the thickness is uneven, the thin side is likely to roll up at the same barbecue time.

7. The best whole fish. Choose the whole fish that does not exceed 1.5 Jin, and look at the full water, so you don't have to worry about being killed.

8. Preparing all kinds of barbecue sauce will bring many novel taste experiences to your barbecue trip.

9. It's easy to separate the meat from the sauce and pour the juice on the meat, but if the taste is too strong, it's not that simple to handle.

10. Don't roast corn with skin. High temperature can quickly make the sugar in corn caramelization, bringing unparalleled fragrance, but this will only affect the peeled corn.

1 1. Baking the shell to dark brown is better than blackening it, but there are two exceptions-persimmon pepper and eggplant, which will inject unforgettable incense once they are burnt.

4. Desserts and drinks

You can bring some coke, beer and yogurt. If you are willing to use the oven more, world famous chefs will also worship your barbecue dessert list.

1. Light or dark cellar beer is usually suitable for barbecue, but beer with rich taste and rich chocolate flavor, such as Guinness, is just as perfect for barbecue.

If you want to make some simple and quick desserts, bake some fruits. Peach, brown, apricot, pineapple and banana are all suitable.

Not all fruits are suitable for barbecue, but fruits with high moisture content are more suitable for direct consumption, such as grapes and watermelons.

4. Wrap some favorite brown mud or cookies in tin foil, then put them on the grill and heat them slightly. I hope I can help you.

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