BBQ marinated meat recipe

Nowadays, many people like to eat barbecue, and they will call a few friends to go for barbecue when they have nothing to do. Some people also want to try to make barbecue at home, but they are not satisfactory. The main thing is that there is no way to prepare a marinated meat recipe at home. The barbecue you eat in the barbecue restaurant has been marinated and tastes delicious and tempting. But as we all know, these pickled meat recipes are kept secret, so how can we pickle delicious meat? Next, I will introduce to you the marinating recipe for barbecue.

Various BBQ Marinade Recipes

Marinade: 1. Meat skewers: Add the following spices for every 5 kg of fresh meat. Recipe 1: 70-90 grams of MSG (freshness is 99%, this freshness will be used in the following), 36 grams of fine salt, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), 7 grams of sugar, 25 grams of meat floss powder, and 250 grams of sweet potato starch. Put the above ingredients into the cut meat strips and mix evenly. Marinate for 10 minutes and then skewer with bamboo sticks for grilling. Recipe 2: 100 grams of thirteen spices, 70-90 grams of MSG (freshness 99%), 36 grams of fine salt, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot, 7 grams of white sugar, 25 grams of meat tenderizer, and 250 grams of red summer starch. Add all the above ingredients into the cut fresh meat strips and mix well. Marinate for 15 minutes and then skewer them for grilling. Note: For the above two methods, the meat should be dry and moist enough for the skewers to absorb the spices without falling off and without leaking water. If water flows out, the meat will be watery and difficult to maintain the flavor. If it is dry, it will waste oil. It is best to hold the meat in your hand and feel it is moist but not watery.

2. Chicken wings, chicken tips, chicken legs, duck wings and other foods such as chicken, goose, pheasant, quail, squab, etc. 5 kg of food needs to be added with: 60 grams of refined salt, 90 grams of MSG, 1 pack of special fresh No. 1, 30 grams of ginger and shallot (chopped), 20 grams of meat tenderizer, 7 grams of sugar, and 150 grams of red starch. Mix the above ingredients and 5 kg of food thoroughly, marinate for 20 minutes, and skewer them. If the seasoning is dry and cannot be absorbed by the meat when mixed, add appropriate amount of water so that the seasoning can completely absorb the meat. It should not be too dilute. These are baked raw.

3. For chicken, duck and goose feet of various kinds, wash 5 kg of food and put them into a pot, add water until they are covered, add 110 grams of refined salt, 80 grams of ginger (smashed), 100 grams of MSG, 50 grams of fresh shallots and 10 grams of Sichuan peppercorns, and cook over medium heat until the feet become enlarged and straight, and break when pierced with a skewer. Then take them out and cool them, and skewer 2 feet per skewer for roasting.

4. Fish: various types of fish can be skewered into multiple varieties such as half fish, fish skewers, whole fish, fish tails, etc. The ingredients added for 5 kg of fresh fish: 100 grams of thirteen spices, 60 grams of refined salt, 90 grams of sugar, 80 grams of MSG, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), 60 grams of fragrant sauce (see below for preparation), and 150 grams of sweet potato flour. Mix the above ingredients and fresh fish thoroughly, and control the dryness and wetness the same as the meat skewers. Marinate for 30 minutes, then skewer and prepare for grilling.

5. Vegetables: pumpkin, eggplant, slices, potatoes, corn cobs, cabbage and other varieties. The recipe is: 500 grams of sweet potato starch, 1500 grams of refined salt, 400 grams of MSG (fine powder), 2 packs of special fresh No. 1, 420 grams of thirteen spices, 30 grams of white sugar, and 150 grams of sesame seeds. 50 grams of comfrey powder (edible spice). Mix the above ingredients evenly to make the flavor powder. Put it in a bag and set aside. When roasting, first place the skewers of vegetables flat on the stove. Then use a spoon to put the flavor powder on the vegetable pieces. Put about 1 gram on each skewer and 0.5 grams on each side. Then use a brush dipped in oil to wet it and roast evenly.

Additional information:

Barbecue can be divided into direct barbecue and indirect barbecue. Direct baking can be divided into open fire and hidden fire, while indirect baking can be divided into iron plate, stone plate, copper plate and many other types. The requirements for charcoal are also different. There are three types of charcoal in China that are suitable for barbecue. 1. Log charcoal, 2. Machine-made charcoal, 3. Industrial coke. Log charcoal is also divided into fruit wood and miscellaneous wood. Fruit wood, such as apple, pear, hawthorn and other hard wood, tastes better when grilled, while miscellaneous wood, including poplar, locust, pine and other soft wood, tastes average when grilled.