Barbecue grill selection guide: according to the need to choose the type.
1.Common type comparison
Charcoal Grill: smoky flavour, suitable for the pursuit of traditional taste Disadvantages: time-consuming fire, the need to master the temperature control skills Recommended scene: backyard party, camping picnic
Gas Grill: a key ignition, precise temperature control, easy to clean Disadvantages: lack of charcoal grill aroma, need to regularly replace the gas canister Recommended Scenarios: daily use of the family, fast-paced barbecue
Electric Grill: electric grill is smoke-free and environmentally friendly, indoor and outdoor general Disadvantages: power affects the efficiency of the grill, the taste is dry Recommended Scenarios: balcony / terrace use, urban flats
A well-known brand grilling supplies will allow you to not worry about quality, and a well-known grill factory will allow you to get a better price.Choosing a good cooker is the basic of barbecue, you can properly understand some grilling supplies brands, such as Weber, or choose a good grill factory such as KEYO.
2. Shopping for core elements
Material priority: 304 stainless steel stove body corrosion resistance, cast iron grill net heat storage.
Size match: 4-person family choose 60cm stove length, more than 8 people recommended 80cm with expansion table model
Function Details:
*Charcoal grill with ventilation holes for easier temperature control
*Side tool hooks + grease tray for added convenience.
*Removable cooking grid for deep cleaning
Practical barbecue skills: from the novice to the master of the progress of the road
1. fire secret
Charcoal grill: pyramid stacked charcoal, combustion block ignition spread into a single layer, 15 minutes to reach the optimal grilling temperature (charcoal surface whitening).
Gas grill:Close the lid when preheating, and open the lid again when it reaches 200℃ to grill the meat.
2. Ingredients pre-treatment
Meat: Thick cut steak/lamb chops dry-aged 12 hours in advance with coarse salt + black pepper.
Seafood: shrimps open back and remove the line, squid cut flower knife, brush garlic butter to lock the water
Vegetables: zucchini/peppers cut into 1cm thick slices, spray with olive oil to prevent sticking.
3.Golden rule of fire control
High temperature zone (direct grilling): steak, lamb chops and other ingredients that need to be charred on the surface.
Low temperature zone (indirect grilling): Whole chicken, pork ribs and other thick meat that needs to be grilled slowly.
Aluminium foil box: Wrap corn, sweet potatoes, etc. in tinfoil and place in the residual temperature zone.
A few common food flipping suggestions:
Steaks are done when first turned at 3 minutes and finger pressure springs back quickly, total grilling time is 8-10 minutes.
Chicken wings are ready when first flipped at 5 minutes, cuts are bloodless and the bone is separated from the meat, total grilling time is 15 minutes.
The swordfish is first flipped at 2 minutes and the skin is golden brown and slightly rolled, total grilling time is 6 minutes.
The apricot mushrooms are first flipped at 4 minutes, with a grid of charred marks on the surface, total grilling time is 8 minutes.
5. Timing of sauces
Marinade: 4 hours in advance (Recommended: Korean hot sauce + Sprite + garlic)
Brushing Sauce: Apply in the last 5 minutes (honey + soy sauce + lemon juice combination to prevent scorching)
Dipping sauces: after grilling (Thai Hot & Sour/Japanese Teriyaki/Szechuan Dry Dish)
Third, equipment maintenance and upgrading recommendations
1. Cleaning and maintenance
Scrape off the grill while it is hot: use a wire brush to clean up the residue immediately after use.
Quarter depth maintenance: edible alkali + white vinegar boiling water soaking grill net 30 minutes
Cast iron parts maintenance: wipe dry and thinly coated with cooking oil rust prevention
2. Accessories upgrade list
Probe-type thermometer (accurately monitor the temperature of the meat core)
Serrated grill tongs (turn ingredients without breaking the surface)
Rotisserie fork assembly (grill whole chicken/leg of lamb more evenly)
Windscreen (to cope with sudden gusts of wind outdoors)
Safety Precautions
1. Remove flammable materials within 2 metres around the charcoal grill, and prepare fire extinguishing blankets/buckets.
2. Check the sealing of the pipeline before using the gas stove, and close the gas source immediately when you smell a strange odour.
3. Wear cotton apron to prevent oil splash, use long-handled tools to keep a safe distance.
4. The centre temperature of the ingredients should reach the safety value: 74℃, 63℃ for beef and 63℃ for seafood.
Once you have mastered these tips, get together with three or five friends, set up a grill in the yard on the weekend, and let the sounds of food nibbling and laughter intertwine to make the best weekend memories! Would you rather try a smoked brisket grilled over charcoal or garlic prawns grilled over gas?