Barbecue methods and techniques

When it comes to barbecue, no one is unfamiliar with it, because barbecue occupies many people's free time in this era. Eating barbecue on the street feels endless aftertaste, but it seems a bit inadequate to do it yourself. In fact, barbecue seems simple, but it actually requires skills. It may be edible if it is grilled casually, but I believe no one can eat it if it has no taste. Next, the editor will explain to you the barbecue methods and techniques:

The formula for Northeastern barbecue should be: cutting + marinating + grilling + sprinkling ingredients + brushing with sauce + eating, all in one go. Because of the sauce, the overall barbecue taste is strong and layered, and should be classified as a sauce-flavored type. I personally can’t eat strong food, so I didn’t add too much condiments like five-spice powder and black pepper. I still wanted to taste some lamb flavor. If the OP needs it, here is a recipe you can refer to: cumin powder + chili powder + black pepper powder + cashew powder, which is recommended by a mysterious barbecue foodie from Northeast China.

The sauce is made by mixing Huang Jihuang's spicy sauce, spicy special sauce, teriyaki sauce and sauce. After my friend in Harbin tried it himself, he commented, “It works!” So ​​I recommended it with confidence.

A barbecue

2 pounds of mutton, 10 chicken wings, 15 fish tofu, 10 beef meatballs, 10 crispy sausages

1/2 pound of leeks, 1/2 pound of enoki mushrooms, 3 green peppers, and 1/2 onion

1 scoop of Huang Ji Huang spicy sauce 1 scoop of Huang Ji Huang teriyaki sauce 1 scoop of Huang Ji Huang sauce

Cumin seeds as needed Chili powder as needed Cooking oil as needed

Grilling Techniques

1. Preparation: Cut the mutton into appropriate-sized pieces, cut the chicken wings 3-5 times on both sides, slice the onion, and thaw the fish tofu, crispy sausage and beef meatballs; wash the vegetables and set aside.

2. Prepare the sauce: 1 spoon of spicy sauce + 1 spoon of sauce, 1 spoon of teriyaki sauce + 1 spoon of sauce. The ratio of sauce to water is 1:1. Stir well after mixing to make two sauces of different flavors, each divided into two portions.

3. Marinate: Mix the mutton and onion, add a portion of the prepared spicy sauce and a spoonful of oil, stir well, and marinate for 15-20 minutes; put the chicken wings into a portion of the prepared teriyaki sauce, or add a little honey, and marinate for 15-20 minutes; fish tofu, beef meatballs and crispy sausage can also be marinated in advance, and brush them with the teriyaki mixture.

4. Skewer the meat: skewer the marinated mutton, chicken wings, fish tofu, crispy sausage, beef balls, etc. with bamboo sticks and set aside; place the vegetables in a tin foil box, brush them with sauce and set aside.

5. Barbecue: Light the charcoal fire, set up the stove, and brush some oil on the iron net first. Don't apply too much oil when brushing to avoid dripping it onto the charcoal fire and starting a high fire, which will blacken the meat. Spread the meat skewers flat on the stove, brush some oil on the meat, and start grilling by turning it over repeatedly.

6. Next: Wait until the meat starts to change color, use a grill brush to dip different sauces to start adding seasoning. Because the sauce itself is already salty, try not to add salt. If it feels not spicy enough, you can add a handful of chili powder and cumin after brushing the sauce.

Grilling Techniques

7. Roast other items: Chicken wings can be roasted in a similar way. You can brush them with sauce several times to make them taste better. Fish tofu, crispy sausage and beef balls are all semi-finished products. The main thing is not to bake them for too long. They already have some salt in them, so don't brush them with too much sauce to avoid them being too salty.

8. Grilled vegetables: Place the tin foil box with vegetables directly on the grill and grill them. If they are too spicy, you can brush them with sauce again, but pay attention to the heat, otherwise they will burn. *Sprinkle a layer of white sesame seeds to make it look better.

1. Buy fresh mutton, which will be more fragrant if it has a little fat. If you don’t want to skewer it, you can buy ready-made barbecue skewers. The meat should be cut into smaller pieces so that it is easier to cook and taste.

2. Do not add salt when marinating, because the marinade itself is salty; do not add cooking wine. Adding onions can help remove the mutton smell, and onions can also be roasted and eaten, which is also very fragrant.

3. You can test a few skewers of meat first to see how cooked and taste it is, so that it will be easier to control the amount of ingredients to be added later.

4. Brush a thin layer of oil on the meat before grilling, otherwise the meat will easily become cooked. But don't brush too much, as it will cause big flames and burn the meat.

5. Personally, I prefer to sprinkle a handful of cumin granules on the barbecue instead of cumin powder. This makes me feel like eating barbecue on the prairie.