How to control the barbecue temperature?

Question 1: How can we grasp the heat when barbecuing? Not too big, keep turning.

Question 2: How can we control the heat of the barbecue so that the baked food keeps tumbling?

Question 3: How to control the barbecue temperature? If the charcoal is red, prepare some water when baking. Don't let the charcoal light. Thank you.

Question 4: How to master barbecue? Briefly introduce the process of kebab.

The best choice for mutton in those days was to slaughter fresh meat one day and cut it into strips of 1.5x 1.5x3cm, which can be cut into small pieces, depending on the size and width of the drilling furnace.

2。 character string

Four thin and one fat, one string each. Pay attention to what you want from each identical string. At the beginning, the string is wider than the length and width of the furnace string.

3。 raw material

Only salt, cumin and pepper.

4。 home appliances

Special oven, flat drill, anthracite.

5。

The roast chicken on the table was soaked in water for about 15 minutes. Good onion slices, except the string 10, were replaced by stoves burning red anthracite. After that (for example, after an open flame must be fired at the barbecue, some attention is put forward to drip down, and you can see that the whole barbecue fan takes turns to occupy the other side for a few minutes, so that there is no fire, in order to achieve the goal), the barbecue will change color neatly. Then turn it over for a few minutes, sprinkle with cumin and pepper, then pick up the other half of the chicken with dozens of times of pressure and cook it well, turn the other side over and cook it again, then sprinkle with salt and cook it again. Basically, you can eat it after cooling down.

According to my own experience, our annual picnic kebabs are indispensable food, and I basically bake them.

In hotels or large restaurants, barbecue is made in a slightly different way. They have already handled the workshop, first put the meat, gravy, eggs and other ingredients in the big stove to stir. Different tastes.

If you are alone and not in the mainland and Xinjiang, I suggest you don't have to try it, because if the mutton is not difficult to roast Xinjiang roast mutton, it is fresh and tender. "Seen in Gansu, Sichuan and other places to sell? Xinjiang barbecue, it tastes terrible. Sichuan is still painting oil paintings, which really suits them.

Question 5: How to master barbecue? Can you help me make a fire? Don't start barbecuing until the charcoal is less red.

Question 6: How to control the barbecue temperature? Barbecue is not roasted with open fire, but with carbon. Whether you use charcoal or wood, you have to wait until it is burnt into charcoal, that is, there is no flame. Use red charcoal to burn and bake things. Because baked things contain moisture, such as chicken wings and all kinds of meat, remember not to add anything at first when baking these things. As for the timing, you have to see. When I felt that the water was almost dry, I began to pour (brush) peanut oil. If possible, I will use blended oil, not too much. I will brush it bit by bit. If it is too much, it will be wasted. Second, if you pour oil on charcoal, it will cause an open flame, so the baked things will turn black easily. Because the front is dry, it's about 5 ripe, so I'll bake it now, so the temperature is relatively high, so I need to turn it back and forth to avoid scalding. Hey hey. If you add oil at the beginning of baking, you can't eat it, and it will definitely turn black when it is burned. And if I use my method, the roasted chicken wings will be golden yellow, and other meat will be inseparable.

Then talk about dry things, such as sausages, ham, corn, steamed bread, dried squid and so on. When baking dry things like these, we should be very careful, and the heat should not be too strong, because it is difficult to control the heat when baking with charcoal, but we can control the temperature by distance, so that such things should be as far away from the ignition point as possible, so as to be completely baked, otherwise it will be difficult to bake them in the dark outside and semi-burnt inside. This thing will roll together with a little heating, so fix the whole thing before baking. As long as it is not deformed, it can be eaten by turning both sides for 20-30 seconds. Dried squid can be slightly close to the ignition point, depending on the burning degree of charcoal. This refers to the situation that charcoal can be fully burned and most of it can be burned.

Barbecue should also pay attention to the following points (it seems that the landlord does not know much about barbecue), so I will add them according to my personal experience:

Most of the tools used for barbecue are iron products, so be careful not to get burnt when barbecue;

Never wear contact lenses when barbecuing. We know that contact lenses can't be near high temperature, so it is very dangerous to wear contact lenses when barbecuing.

When making a fire, try to live with dry leaves and clean paper, and don't use gasoline or kerosene to make a fire. If possible, use some solid alcohol at most, but pay attention to safety. You can't hold solid alcohol in your hand, and put it away from the fire after use.

This has two advantages, one is hygiene, and the other is safety. Gasoline, kerosene and alcohol are very dangerous goods.

Question 7: How to master the cooking method of barbecue;

1 preparation materials: chicken wings cooked in microwave oven or oven 100 barbecue materials.

2. Pickling: In proportion, for example, in New Orleans, the ratio of marinade: water: chicken wings =35g:35g: 1 kg of meat is used. Stir the chicken wings and barbecue ingredients with water for 10 minute, put them in the refrigerator and let them stand, fully stir every half hour until the juice is completely absorbed, and marinate for 3-4 hours before baking. If you want to taste the chicken wings as soon as possible, you can cut a few holes in the chicken wings and stir them more.

3. Barbecue: either oven or microwave oven can be used. The microwave oven is set to the barbecue stall or the medium-high fire stall in the oven, and the baking time (after the oven is preheated above 200 degrees for 5 minutes, the oven 180 degrees to 200 degrees for about 30 minutes, and the microwave oven for about 9- 12 minutes, which is appropriately adjusted according to the meat quantity).

Question 8: How to grasp the barbecue time: Thin slices of meat can be cooked in about 3 minutes, and it is not advisable to roast for too long, otherwise the meat will become hard or burnt and not delicious. Pork must be cooked until it is fully cooked before eating, and beef should not be roasted until it is fully cooked, otherwise it will destroy the meat barbecue.

Fresh and tender. Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.

Once food is served on the grill, it will not only prolong the cooking time, but also destroy the protein and harden the meat. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.

Question 9: Barbecues are always out of control and slow. Is it too frequent? 30 minutes is too fast, your firepower is small! The key is that the size of the fire is inversely proportional to the reaction time. That is to say, the fire turns fast! Just bake it!

Question 10: How can we control the heat of the barbecue so that the baked food keeps tumbling?