List of the most practical outdoor barbecue tips
In the outdoor barbecue industry for more than 10 years, from the original several iron grills to the emergence of various high-end barbecue ovens, more and more people choose to go out on holidays with relatives and friends to barbecue, this feeling of gradually being valued is very good. Every time my friends go out to barbecue, they will always ask what they need to prepare, and over time they will sort out a very detailed and comprehensive outdoor barbecue strategy information, respectively from the barbecue tool preparation, barbecue ingredients recipes, and charcoal barbecue tips. I hope to help you.
1. Prepare outdoor tools
Grill selection: There are two types of grills, charcoal grills and gas grills
Charcoal grills: Classic traditional grills that give food a unique flavor. Barbecue Accessories:
The most comprehensive combination of accessories, these barbecue accessories can be needed.
Carbon clip: As the name suggests, it is used to clip carbon, and it can also be used to clip some garbage at the end of the barbecue, and environmentally friendly travel.
Kindling wax/solid alcohol: Mechanical charcoal is more difficult to ignite, so you need to use some kindling wax or solid alcohol to assist, you can easily ignite charcoal. Roasting sticks: There are two choices of disposable bamboo skewers and stainless steel roasting sticks. It is best to skewer prepared food on the roasting sticks at home, which is convenient and clean when barbecuing.
Fire gun: When the point of charcoal can continue to spray the point of charcoal, shorten the point of charcoal. It can also be used directly to bake food, such as the fresh charcoal roast on the street in Japan, which will also be used to spray fire and lock water. In European and American countries, when the raw and cooked meat is required to be cooked, it will also choose to spray fire and lock water on the surface of the fire gun first, and then bake it slowly in the oven, or put the meat in a bag and vacuum cook it half cooked, and then take out the fire gun and lock water on the surface. The meat cooked in this way is basically crisp on the outside and tender on the inside.