How to roast the barbecue?

Selection of ingredients: try to choose meat slices with the same size and thickness, which can make the heating more uniform; The thickness of pork slices is about 1

Selection of ingredients: try to choose meat slices with the same size and thickness, which can make the heating more uniform; The thickness of pork slices is about 1 cm, and the thickness of beef slices is more than 1.5 cm, which is the most delicious.

space

Pickling method: In the traditional pickling method, 3 tablespoons of soy sauce, about 5 cm onions and about 3 garlic can be prepared, mashed and cut into pieces, mixed, added with 1 kg meat, massaged by hand for about 1 ~ 2 minutes, and then frozen in the refrigerator for about 20 minutes. It is recommended not to marinate the meat slices with good quality, and sprinkle Shanghai salt directly before barbecue.

space

Charcoal fire should be strong: to make the meat roast delicious, we must keep the gravy, so the fire must be strong enough, and the charcoal fire should be red.

space

Coating a thin layer of salad oil on the internet before barbecue can speed up heat conduction and prevent the loss of broth.

The pork roasted in this way tastes better.

Formula: Spread out the sliced meat and bake it on the fire. When the surface is shiny, turn it over. Pick it up in 9 minutes and wait 30 seconds.

space

1. Spread the sliced meat flat on the net with a clip to make the heated area even.

space

2. When the surface of the sliced meat oozes some blood and presents a shiny feeling, it can be turned over. The trick to keep gravy and meat from getting too old is not to turn over all the time. It is best to wait until it is cooked. If you can't judge whether the meat slices on the heating surface are cooked, you can lift the bottom of the meat slices slightly with a clamp to see if they are cooked. If there is no blood, the meat slices are reddish and can be turned over.

space

3. The whole piece of meat is reddish, 9 minutes cooked, and can be picked up and eaten. Pick up a thin piece of meat, wait for about 30 seconds, the meat will be cooked by itself, very soft, and then you can dip it in barbecue sauce.

It's best to roast it with flesh and blood.

Formula: Turn over and bake evenly from time to time. When the toothpick pokes the hole, the meat is cooked. Then cut a small piece and bake it on the fire, and wait for 2 points.

1. Slice the marinated beef with bone and lay it flat on the barbecue net.

2. Turn up the heated bottom with a clip from time to time to see if it has turned brown without bleeding, and bake it evenly to every part. If the curing method of meat is complicated or the marinade with heavy taste is used, it is necessary to check the maturity of the heating surface frequently and turn it over more to avoid burning.

3. When the surface of the whole boneless beef no longer bleeds, you can use toothpicks as props to judge whether the meat is cooked or raw. If toothpicks poke holes easily, it means that the meat is almost cooked.

4. Cut the meat into two pieces with scissors? A small piece of meat 3 cm wide.

5. Finally, turn the undercooked and oozing meat in the center of the meat over the fire, bake it for about 8 minutes, and then pick it up and put it 2? After 3 minutes, the delicious barbecue can be delivered to your mouth. Because beef gravy is easy to be squeezed out and concentrated on the surface due to heat, it is suggested that when beef pieces are just roasted, especially when they are large, they can be left for a period of time (small pieces of meat with a thickness of 1.5 cm are about 3 minutes) until the temperature drops slightly and the gravy flows back and is evenly distributed on the whole meat. At this time, both humidity and taste will be more even and more delicious.

Beef roasted like this tastes better.

Formula: Cut the beef into small pieces. When the blood oozes, it can be turned over. When both sides turn brown, brush with sauce and wait for 5 seconds before serving.

1. Beef slices are usually thick, so they can be cut into smaller pieces for easy cooking. First, put the beef flat on the barbecue grill.

2. When there is blood oozing on the surface of beef, you can pick up the meat slices with a clip to confirm whether the heating surface at the bottom turns yellow-brown, and then you can turn it over.

3. After turning over, you can observe the degree of maturity in the middle of the beef. When both sides turn brown and the bright red color in the middle turns slightly reddish, you can proceed to the next step.

4. Brush barbecue sauce on both sides, bake it online for 5 seconds and then pick it up. Beef is not as ripe as possible, because there are fewer bacteria and the gravy is delicious. The best state is that the meat slices are delicious and there is a little blood in the middle. In addition, barbecue sauce burns easily in case of fire. It is recommended to brush it when it is cooked at 8: 00, and then pick it up after it is slightly dry. Don't brush barbecue sauce at first, so as not to burn the barbecue sauce before the meat slices are cooked.

How to deal with charcoal fire?

When barbecuing, because the dripping gravy will make the fire stronger, it is easy to cause charcoal to catch fire. At this time, you should pick all the ingredients on the Internet, and then continue to barbecue until the fire goes out. Don't directly douse it with water first, so as to avoid the flying charcoal ash sticking to the net, which will not only affect the taste of meat, but also cause a health burden.