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Charcoal Barbecue Precautions

Charcoal Barbecue Precautions

2022-06-23 14:39:24

charcoal grill

 

The choice of charcoal is the first important thing

 

When choosing charcoal must not be cheap, some poor quality charcoal fire is not enough fire, or even not at all; there are burning will be a lot of smoke pollution of food. Good quality charcoal fire is generally neat and heavy quality, so that the charcoal fire burning time is long, and the fire is very good. As the special flavor of charcoal grilled food comes from the fragrance of grilled food when the charcoal is hot, so choosing good charcoal is the basis for enjoying delicious food.

 

Before grilling food, brush a layer of oil on the grill to avoid food sticking to the grill

 

Feel free to use the iron brush to brush away the residue on the grill to keep the grill clean so that the flavor of the food will not be affected.

 

There are many types of food that can be grilled, but the choice of materials is also very careful

 

Pork: must be cooked to full ripeness before consumption, should choose ribs, waist, buttocks on the tender and slightly fatty pancetta, so that the grilled meat will not be too dry.

 

Beef: You can 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, which will destroy the tenderness of the meat.

 

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

 

Seafood: All kinds are fine, but make sure to choose fresh ones. 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, the color will be more beautiful and taste better.

 

Vegetables, fruits: root vegetables, mushrooms, juicy and hard fruits and vegetables, such as corn, peppers, pineapples, bananas, etc.

 

Once the food is on the grill, anxious people are always worried about scorching and keep turning it over and over

 

In fact, this prolongs the time it takes to cook, and also destroys the protein, causing the meat to harden. When turning and grilling food, the food must be heated to a certain level before it is easy to turn over. If after turning, part of the food sticks to the grill, indicating that the protein has not been fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.

 

Food in the grilling process, the longer the time, the greater the loss of water and fat, the more dry the taste

 

Therefore, during the barbecue process should brush some barbecue sauce on the food in moderation to keep the food moist and increase the flavor, but be careful not to brush too much at a time, and cause the food too salty.

 

 

 

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