Outdoor grill menu?

In recent years, outdoor barbecue is very popular among everyone. It is not only interesting and fun, but also allows you to show your cooking skills and enhance the friendship between friends. It is especially pleasant to invite a few friends to sing songs, eat barbecue, and go to the mountains to cool off. However, although outdoor barbecue is good, it also requires a lot of preparation. The following is a detailed introduction to outdoor barbecue strategies for your reference.

If you want to do your work well, you must first sharpen your tools. If you don’t prepare all the things, things may explode in the outdoors in a matter of minutes, so you must be well prepared before barbecue.

1. Preparation before grilling

1. Tools: grill, charcoal, grill net, grill tongs, if you need to grill fish, you also need to bring double-sided grill tongs, dinner plates, chopsticks, grill toothbrushes, wet wipes, paper towels, disposable gloves, garbage bags, etc.

2. Ingredients: The preparation of ingredients can be determined according to your own taste. Here we will only talk about which ingredients are suitable for outdoor barbecue.

Meat dishes:

1) Beef skewers: beef should be fat and lean, which is oily but not greasy. It is too tough and woody.

2) Mutton skewers: Lamb is the best choice as it has no strong mutton smell and is tender.

3) Beef tendon: The texture of roasted tendon is not sticky or greasy, and it is firm and elastic. Roasted tendon is usually made from the upper part of the cow's head;

4) Bone-to-flesh connection: This is something that everyone is familiar with, the crunchy feeling when chewing in the mouth~~

5) Grilled chicken wings: Chicken wings are generally used for outdoor barbecues. They are easy to grill and easy to absorb the flavor, which suits the taste of most users;

6) Beef tendon: Beef tendon is relatively hard and has a bit of mutton smell, and people may have different preferences for it;

7) Chicken gizzards: Grilled chicken gizzards are crispy on the outside and tender on the inside. They are chewy and have a great taste, making them very suitable for outdoor barbecues.

8) Grilled fish: The fish for grilled fish should be thinner so that it can be marinated and grilled as quickly as possible. Sea bass is a good choice;

9) Grilled sausages: This is a popular dish suitable for all ages. If you like it, you can prepare more.

10) Chicken cartilage: Chicken cartilage is also known as the treasure in the palm of your hand. It is fresh, crispy, delicious and will not make you fat.

11) Fish tofu: After the fish tofu is baked, it has a golden appearance, tender texture, and is not greasy.

Vegetarian dishes:

Enoki mushrooms: Enoki mushrooms are very easy to taste and are easy to prepare. They are a favorite dish of beauties.

Baby cabbage: Baby cabbage is a very refreshing dish, especially suitable for eating after eating barbecue;

Eggplant: It is generally better to use long eggplants for roasting, which are tasty and tender.

Leeks: Roasting leeks depends on your taste. Some people think it is strong, while others think it is light and fresh.

Corn: Grilled corn is definitely a must-have vegetarian product for outdoor barbecues. It is sweet, delicious and tasty.

Potatoes, green peppers, mushrooms, and shiitake mushrooms can also be grilled. In addition, pasta products such as steamed buns, flower rolls, flatbreads, and naan are also particularly suitable for grilling. Especially for northern men who feel unfulfilled without pasta, these are must-haves!

3. Seasoning: blending oil, chili powder, cumin powder, barbecue salt, marinade (it is best to marinate meat dishes first, then skewer them and add flavor), garlic, etc.

4. Fruits and drinks, beer and barbecue go best together, but those who drive must control their diet.

After reading the above barbecue list, do you feel like you have to run yourself to pieces and tire your hands to get it accurate and complete? In fact, it can be done in just one minute. Xiao Yang Barbecue Outdoor Barbecue provides a full set of products, including ingredients, seasonings, and tools. It can also be delivered to your door for free within the Third Ring Road of Xi'an. If you are afraid of trouble, you can just order it online.

2. Barbecue Tips

1. Choose a venue

When choosing a barbecue site, avoid wind vents, avoid shrubs or too many trees around, and avoid flammable items around the downwind vents. If possible, it is best to be near a water source and prepare water in a bucket or other container next to the oven, just in case. It is strictly forbidden to barbecue in closed places to prevent carbon monoxide poisoning.

2. Grilling skills

Grilled Meat

1) Grilled lamb kebabs: 6-8 minutes

Separate the meat skewers and lay them flat on the grill. Make sure each skewer of meat is separated and not stick together to avoid the meat being undercooked. Turn it over evenly for about 3 minutes. When the mutton turns white, brush appropriate amount of oil on both sides (depending on the fatness of the mutton), sprinkle with appropriate amount of chili, turn it over evenly, grill each side for about 2 minutes, sprinkle with cumin and drizzle with appropriate amount of oil. Grill the meat until bubbling.

2) Grilling the meat with bones: about 6-8 minutes

Spread it flat on the grill. Do not apply oil to it when it is just placed on the grill. Bake until the surface is dry (dehydrated), then apply an appropriate amount of oil. Brush a proper amount of oil on both ends of the meat and bones. When roasted to 90% done, sprinkle a little chili powder, turn each side over, and sprinkle a little cumin.

3) Grilled chicken wings: 8-10 minutes

Lay the chicken wings flat on the oven, leaving appropriate gaps so that they are heated evenly; bake over medium heat for 3-5 minutes until oil starts to ooze out, then pat the chicken wings against each other to spread the oil evenly on each string of wings. Flip over low heat frequently and bake until both sides are golden brown. Note: This ingredient produces a lot of oil, so do not roast it over an open flame!

4) Roast chicken cartilage: 8-10 minutes

Separate and arrange each string of crispy bones neatly, spread the arranged crispy bones flat on the oven one by one, place the crispy bones in the middle of the oven, without overlapping, piling up, or being out of the oven, and bake until oil comes out on both sides, which takes 5-6 minutes. Turn it over frequently again and bake until golden brown and cooked through without adding any seasoning.

5) Roast fat and lean meat: 4-6 minutes

First separate the fat and lean parts, put them on the oven and brush them with a proper amount of barbecue oil, bake over high heat for about 1 minute and sprinkle with chili powder, divide the meat into two handfuls, press up and down, turn it over evenly, and bake for another 3-4 minutes until the meat turns pink (white with a hint of red), sprinkle with cumin and bake until bubbling.

6) Baking the tendons: 6-8 minutes

Spread the tendons evenly on the grill, turn them over repeatedly, bake for about 3-4 minutes, brush with a proper amount of oil, then sprinkle with a proper amount of chili, turn them over evenly, and sprinkle with cumin when a "crackling" sound is heard, then drizzle with a proper amount of oil. Bake until the oil bubbles. The baking time should not be too long, otherwise it will be difficult to chew.

7) Grilled chicken gizzards: 5-7 minutes

Spread the gizzards flat on the grill and turn them back and forth for about 2-3 minutes. When the gizzards turn slightly white, brush them evenly with oil and sprinkle with appropriate amount of chili (just enough to see it). Then turn them over and bake repeatedly and sprinkle with cumin. You can drizzle some oil and bake until the oil bubbles.

Note: The baking time should not be too long, as it will make the gizzards old and taste bad. The gizzards should be cooked to a moderate degree of tenderness and less chili pepper should be used.

8) Roasting the tendons: 8-10 minutes

First, arrange the roasted tendons and place them on the oven. Turn them over evenly and roast them for 3-5 minutes until they change color and release oil. Sprinkle appropriate amount of barbecue salt on them and divide them into 2 handfuls. Press them up and down and turn them over evenly. Then sprinkle appropriate amount of chili peppers on them and press them up and down. Sprinkle cumin when they are 90% cooked.

9) Grilled sea bass: 12-15 minutes

First, clamp the marinated sea bass with special fish grilling tongs, put it in the oven and bake over high heat for 1-2 minutes. After the moisture on the surface of the sea bass condenses and is dried, brush it with a little oil and bake for 5-6 minutes. When the sea bass is 90% cooked (you can brush it with sea bass sauce and bake for another minute), sprinkle with a little chili and cumin, grill it lightly, turn it over and serve.

10) Grilled sausages: 5 minutes

Place the sausages evenly on the grate so that they are evenly heated to avoid being undercooked. Turn them over repeatedly until the sausages turn dark red, the cut parts are completely cracked, and oil keeps oozing out, then they can be taken out of the oven. This ingredient produces a lot of oil, so please do not roast it over an open flame!

11) Grilled fish tofu: 2-3 minutes

Separate the fish tofu into skewers and spread them flat on the grill to allow them to be evenly heated. Brush them with a proper amount of oil and grill until the fish tofu is plump and hot before removing from the oven.

Vegetarian food:

1) Baking potato slices: 2-3 minutes

Put the potato slices on the grate and turn them over for about one minute. Brush a little oil on the potato slices, then brush an appropriate amount of spicy sauce, turn them over repeatedly, sprinkle an appropriate amount of cumin 30 seconds before serving, and bake on high heat for 1 to 2 minutes.

2) Roast leeks: 2-3 minutes

Put the leeks on the grill and cook for about 30 seconds. Then brush a little oil and some spicy sauce on the leeks, turn them over repeatedly, sprinkle some cumin 30 seconds before serving. Bake on high heat for 2 to 3 minutes before serving.

3) Roasting Enoki mushrooms: 3-4 minutes

Put the enoki mushrooms on the grill and cook for about 30 seconds. Brush a little oil on the enoki mushrooms, then brush an appropriate amount of spicy sauce on them. Turn them over repeatedly. Sprinkle an appropriate amount of cumin 30 seconds before serving. Bake on high heat for 3 to 4 minutes and they are ready to serve.

4) Grilled corn: 6-8 minutes

Place the corn on the oven and turn it over evenly. No need to apply oil or sprinkle seasoning during the process. Bake until golden brown and take it out of the oven. Leave it for 6 to 8 minutes before taking it out of the oven.

5) Roast baby cabbage: 3-4 minutes

Put the baby cabbage on the grill for about 30 seconds, brush a proper amount of spicy sauce on the baby cabbage, turn it over repeatedly, add a proper amount of cumin 30 seconds before taking it out of the oven, and bake on high heat for 3 to 4 minutes before it is out of the oven.

6) Bake the pancakes: 4-5 minutes

Clamp the pancake with a clip, place it on the stove, turn the clip repeatedly to bake it, wait for the surface of the pancake to crack naturally, brush a proper amount of oil, and bake it again. Repeat the action until the surface of the pancake is baked into a golden color, then sprinkle a proper amount of salt, wait for the salt to melt and add the chili pepper, and add cumin when the oil is shiny and bubbling, and you can smell the cumin. It takes 4-5 minutes in total.

Note: During baking, do not apply oil too early. Wait until the cutting edge cracks before applying oil. Make sure the oil is brushed thoroughly, otherwise the pancake will not be baked properly.

7) Bake the biscuits: 2-3 minutes

8) Baking the buns: 3-5 minutes

3. Precautions after barbecue

1. After barbecue, be sure to extinguish the charcoal fire, and do not place open flames on outdoor grass or bushes;

2. After barbecue, remember to take away all garbage, pay attention to protecting the environment, and develop a good environmental awareness.