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1.the choice of charcoal

If you want barbecue to look good and taste good, you must first start from the original picture. Since the special flavor of charcoal grilled food comes from the aroma of charcoal grilled food when it is hot, choosing good charcoal is the basis for enjoying delicious taste. If you are going to make your own roast meat at home, the choice of charcoal fire is the first thing that matters. Choose charcoal must not be cheap, some poor quality charcoal fire is not enough, or even non-combustible; There will be a lot of smoke after burning food pollution. Good quality charcoal is generally neat, the quality is also heavier, such charcoal burning time is long, and the fire is very good. Charcoal to burn to transparent red hot, and then flatten it to roast, the surface of the charcoal has not burned through, do not bake in a hurry, so easy to dirty food, black.

2. Clean the grill

Brush the grill with oil before grilling food to prevent it from sticking to the grill. Always use an iron brush to remove any residue from your grill and keep it clean so it doesn’t affect the flavor of your food. This test out the food, not only beautiful, but also delicious.

3. The use of salt

Salt can be used for seasoning. In addition, in the process of roasting meat, many fatty food will drop oil after heating, these oil drops will be burned by charcoal fire will produce a high flame to scorch the food on the rack, if sprayed with water, will only produce soot pollution food, then just sprinkle some salt in the fire can solve the problem.

4. Different ingredients, different baking methods

There are many kinds of food that can be grilled, but the choice of ingredients is also very careful.

Meat: Must be fully cooked to eat, should choose ribs, waist, buttocks, tender and slightly fat pork belly, so that the roast meat will not be too dry.

Beef: optional beef rib ribs, tender and tough; Beef shoulder is the tenderest meat to roast. Both American and Australian beef should not be grilled into whole cooked meat, which will destroy the tenderness of the meat.

Chicken: Any part is good for grilling. Before grilling, if you soak it in lemon water and sprinkle some starch, it will make the meat more tender.

Seafood: Everything is fine, but it must be fresh. Fresh seafood is dense and elastic, and seafood taken from the refrigerator should not be marinated for more than 30 minutes before barbecue. When baking squid rolls, brush a thin layer of egg yolk on top for more beautiful color and flavor. Clam and fish fillet in the barbecue, it is best to use tin foil wrapped, so it is not easy to roast the skin, but also easy to store the delicious soup. Grill for about 2 to 3 minutes until the fillets are raised and ready to eat. Sweet not spicy, hot dogs, sausages, etc. : try to use a small fire, in addition to vegetables, it is best to put in a tin foil box, with a smouldering barbecue, the fire the better.

Vegetables and fruits: root, mushroom, less juice and hard fruits and vegetables, such as corn, green pepper, pineapple, bananas, etc.

5. timely turn

As soon as food is on the grill, anxious people are always worried about burning it and turning it over. In fact, this increases the time it takes to cook, destroys the protein and causes the meat to harden. When turning baked food, the food must be heated to a certain degree before it is easy to turn. If part of the food sticks to the rack after being turned over, it means that the protein is not fully heated, and hard pulling will only tear the protein fibers, causing peeling of fish.

6. Get hydrated

The longer food is grilled, the more moisture and oil is lost, and the drier it will taste. Therefore, in the process of barbecue, appropriate amount of barbecue sauce should be brushed on the food, which can keep the food moist and increase the taste, but pay attention not to brush too much at a time, and cause salty food.