annabel langbein: the lure of the barbecue - 4 burner gas barbecue

At this time of year, hang out in the neighborhood while eating, will definitely make you hungry to go home.
Everyone is cooking outside and the scent of the food cooked on the coal is enough for you to want to skip the fence and join them.
People who have never shown a little interest or ability in cooking before can skillfully wave pliers, stimulate things, and usually host performances, attracted by the hiss of the barbecue gas stove and the mountains of the original meat. Men and fire —
This is the original thing.
When you have time, it's worth it to use charcoal or make a fire and let it die on the afterfire --
The taste is unparalleled, slow
The cooking process like this makes you feel like you're on vacation.
You need to start building a large enough fire bed about an hour in advance for 30 people to cook
40 minutes, if you plan on cooking for a group of people, you will need to build a large fire base so that you can shovel a new afterfire from one end when the heat drops.
Be sure to wait until all the flames are gone and there is only one glowing ash bed.
If they fade to white, there won't be enough lasting heat (
Don't blow them up to get things up again --
The gray shell on goat cheese is great, but not so good on the hot Growler).
Do not fire with kerosene or other combustion aids.
If you are using wood, check if it has not been processed and make sure it is not from toxic species such as oleander or bay.
If you don't have a charcoal or wood BBQ or don't have time to wait for the fire to go out, simply throw a handful of rosemary or lemon leaves under the food to add flavor and flavor to the gas BBQ cooking.
This week's kebab recipe is a barbecue even on busy weekend evenings.
The food on the skewers is cooked quickly and conveniently, a great way to make the protein richer.
From Japanese kebabs to Middle Eastern kebabs, this is how cultures around the world cook, so it's easy to swap flavors based on your menu or mood.
There is a lot of fun doing dinner outside.
In the long and slow evening, the cicadas growled, the food hissed, spit from the barbecue, and spoke lips
The scent is very refreshing for everyone.
The holiday may be over, but the summer continues.
Ready in 15 minutes-
6 600 grams of boneless skinless salmon cut into 2 cm cubic meters 1-
2 lemons, sliced as thin as possible (about 20)
2 tablespoons extra virgin olive oil or lemon oil Salt and black pepper from 30 cherry tomatoes at 10-
Twelve skewers, about three salmon on each skewer, with lemon slices folded into several horns.
Kebabs can be prepared in advance and stored, covered in the refrigerator until 24 hours can be saved when needed.
Warm up the grill or heavy-duty grill when preparing for cooking
Based on the frying pan-high heat.
Soak the skewers in the oil and lightly season with salt and pepper.
Medium cooking
Hot, Brown until just cooked (
3 minutes in total).
Sprinkle it with basil.
Anna Bell said: put these skewers together, put them in the refrigerator, and get ready for a quick barbecue --off.
I like super-thin slices (
I use mandolin)
Meyer lemons between salmon and tomatoes, but if you can't reach them, you can peel and skin from other varieties of lemons and use thin slices.
Prepare 10 600 grams of lean meat in 30 minutes, 1 green onion for a fresh white bread, 1 lemon for a tablespoon of chopped fresh ginger 2 tablespoons soy sauce, chopped coriander, a little neutral oil, put all the ingredients outside the oil removal into a bowl and mix them with a hand or wooden spoon until they are fully combined.
Mold about 2 tablespoons of mixture on disposable wooden chopsticks or metal skewers with wet hands and cover 3-
The top of each stick is 4 cm long.
Kebabs can be prepared in advance and refrigerated for up to 48 hours.
When preparing for cooking, turn it a few times with oil brush, barbecue or barbecue until golden brown and by cooking (
About 10 minutes).
Annabel said: This recipe also works well with beef or chicken chips, but do not use frozen minced meat because it releases too much moisture.
Ready in 30 minutes, serve 6 cups of bulghur wheat cup boiling water 400 grams of mutton minced 2 cloves of garlic, and crush into paste with 2 teaspoons of salt 1 lemon chicken skin, finely ground 2 tablespoons of coarse ground red onion 2 tablespoons of very chopped parsley leaves 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1 teaspoon of sweet pepper 1 teaspoon of oil, soak in boiling water with a brush for 10 minutes until soft.
Mix with all the other ingredients except the oil in the bowl.
The mixture can be made in advance, covered and refrigerated for 24 hours.
If you are using a wooden skewer, soak it in cold water for 30 minutes before use to help prevent burning, or grill the skewer before inserting it.
Divide the mixture into 12 parts to form a sausage shape.
Insert a skewer in each.
Brush a bit of oil and then cook on a medium fire on a preheated grill, often turning over and cooking everything until they become strong and resilient, without any reward (About 8 minutes).
To serve, apply a spoonful of dipping sauce on each of the six plates and arrange two kofte on the top of each plate.
Adding bulghur wheat to these foods will make them very light and tender and will also make the meat go further, Annabel said. For gluten-
Free kofte, replace bulghur with 1 cup of cooked quinoa.