Barbecue has been one of the favorite ways of gathering and entertainment for foodies since ancient times, outdoor barbecue can be set up in your own garden to build an outdoor barbecue grill, outdoor barbecue can also be set up in the field outdoor barbecue grill, curling green smoke, strong aroma. However, it is not so easy to barbecue and smoke food outdoors, and it is often charred on the outside and undercooked on the inside. Today, let Liberals Share Barbecue teach you how to grill delicious food outdoors and avoid food being polluted by charcoal fires.

Method/Steps:
1. Healthy material selection

Don't buy ready-made barbecue packs in the supermarket, remember, I'd rather spend a few more money to find a local professional company that does outdoor barbecue services, and don't go directly to the vegetable market to buy ready-made packaged skewers, unhygienic meat is also inferior meat, easy to diarrhea or food poisoning, it is best to find a shared barbecue platform to buy fresh skewers or prepare fresh skewers yourself is healthier.

For convenience, many people will choose to go to the supermarket freezer to buy ready-made barbecue buns, and all kinds of marinated frozen meat skewers and vegetable skewers are readily available. However, the barbecue girl told everyone that the first trick to eat healthy and delicious barbecue is not to buy ready-made barbecue buns in the supermarket.
First of all, cut the meat into pieces in advance, mince ginger and garlic and mix it in the meat pieces, sprinkle with salt and some starch, cooking wine, chicken essence, and a little pepper, then grasp and stir well with your hands, marinate for an hour and then skewer. Soak the meat in onion water and grill it freshly before it is grilled. This makes the meat more tender and less likely to stick to the bamboo skewers. The skewers have the aroma of grilled garlic and natural onions.

However, because the meat is burned directly at high temperatures, the decomposed fat droplets on the charcoal are easy to catch fire and burn, so the barbecue needs to look at the heat, and it is best to choose a little bamboo charcoal. It is also recommended that if the food is burned, you can prepare a pair of scissors, which can not only cut off the burnt part, but also cut off the fat paste of the food during the barbecue, killing two birds with one stone.

2. Site selection The
barbecue grill should be built on a river beach near the water, or have water ready just in case.

Outdoor barbecue safety is paramount. When conducting outdoor barbecues in the wild, you must pay attention to safety and fire prevention; There should be no bushes or trees around the barbecue site, and no flammable materials around the downwind outlet of the outdoor barbecue site. Also pay attention to outdoor barbecue venues, do not choose places with more mosquitoes, do not choose closed places such as rooms for barbecue, to prevent carbon monoxide poisoning. The barbecue grill can be built on the river beach near the water, and the barbecue grill should be placed in a relatively flat place, and the tuyere door should be upwind outlet. And when barbecuing, everyone should be careful not to stand downwind, because the smoke is big, and the sparks that fly out are easy to burn people.

In addition, you can also use bucket containers to stock up on water and keep it next to the oven, just in case. Once there is any hidden danger, it can be extinguished with water in time. If there are children involved, because of the poor fixed conditions of the outdoor barbecue grill, we must prevent children from playing in the barbecue area, even if it is a light touch to the barbecue grill is a high temperature of hundreds of degrees, so parents with children must pay attention not to just take care of themselves to play, optimistic that the child is the first, otherwise don't bring your own outdoor barbecue.

When the open flame of charcoal burning disappears, a white ash appears on the surface, which is the best carbon for barbecue, which is suitable for outdoor barbecue.

How to choose the must-have barbecue carbon for outdoor barbecue? At present, the common charcoal on the market in Changsha is flammable carbon, charcoal, and machine-made charcoal. Generally, it is necessary to share the machine-made charcoal of the barbecue platform, which has a flammable layer on the surface, which is easier to ignite than ordinary charcoal.

If you are ready for a barbecue, it is best not to use machine-made charcoal that contains coal. This kind of carbon is pressed into a hollow polygonal shape, which is heavy and not easy to break, and once the box is opened, it is certainly not much better and cheap, and it is easier to identify. You can pile up the charcoal in a pile and add some alcohol as an accelerant, and the charcoal should be burned until it is transparent and red-hot, and then spread out after the charcoal burns itself. When laying charcoal, it should be spread evenly and not stacked in multiple layers to ensure that the fire is even.

When the surface of the charcoal is not burned through, the fox demon is in a hurry to grill the meat when there is a flame, which is easy to blacken the barbecue food. After the charcoal burns in the grill for 10-15 minutes, the open flame gradually decreases, at which point a grill net is added. When the open flame disappears, a white ash appears on the surface of the charcoal, and when you put your hand above the grill, you feel a burning sensation in your hand, indicating that the ideal grilling temperature has been reached.

Fourth, the barbecue tips of outdoor barbecue When grilling steak
outdoors, one side should be grilled and then the other side, and it is not easy to cook without stopping, and don't look at it, the steak needs to be marinated with black pepper in advance to taste great.

Barbecue grillBefore grilling food, brush the grill mesh with a layer of oil to prevent the food from sticking to the rack. Then place the food that needs to be grilled evenly in the center of the grill net, and strive to heat the food evenly everywhere. During the grilling process, adjust the position of the food as needed, and swap the position of the ingredients in the small fire area and the ingredients in the large fire area, so that all parts are heated evenly.

When turning grilled ingredients, the food must be heated to a certain extent before it can be easily turned. If the food sticks to the grid, it means that the protein is not fully heated, and the deadlift will only tear the protein fiber, and if it is a fish, it will easily lose its skin.

The longer the food is grilled, the greater the loss of moisture and oil, and the taste will be dry. Therefore, when grilling, brush some barbecue juice in moderation to keep the food moist and increase the flavor, but don't brush too much at once.

(The barbecue sauce in the supermarket has a strong taste, so it is recommended that everyone make their own sauce.) The easiest way is to add chili oil, a little soy sauce, chicken essence, sugar, and lemon juice to the sweet noodle sauce. ）

5. Outdoor barbecue brushing skills
Grilled meat should be roasted and tightened and discolored before brushing with oil, and not too much oil, the flame produced by dripping oil can be extinguished by sprinkling salt.

The use of oil in the process of outdoor barbecue is very important, and being able to use oil well is equivalent to controlling the heat. Don't rush to brush the oil on the meat products that have just been put on the barbecue, and then brush the oil after the food is hot, tightened, and discolored. Brush other foods with oil when they can be baked. Don't brush too much oil, don't drip oil after brushing as the standard, and try to avoid oil dripping into the barbecue during outdoor barbecue.

If there is a drop of oil dripping into the charcoal fire, it will create a very high flame and bake the food on the grill. At first, I sprayed a little water and it only produced soot to contaminate the food. Just a sprinkle of salt in the fire will solve the problem, and this is a rule of thumb to remember, because it is impossible to guarantee that the barbecue will not catch fire when grilling outdoors. So don't put salt in the food when marinating. When the food is 8 years old, start sprinkling seasonings such as cumin, paprika, salt and pepper or barbecue powder. After sprinkling, rub the skewers against each other to evenly distribute the seasoning on the skewers.