Barbecue Basics - side burner liquid propane gas grill

by:Longzhao BBQ     2020-04-29
Barbecue Basics  -  side burner liquid propane gas grill
Quiz: you have a picnic for your friends and family.What are you doing?If it's a burger, hot dog, and vegetable kebab, it's called a barbecue.BBQ is directly heated for cooking, perfect for fast cookingMake food like hamburgers, hot dogs, fish and vegetables.However, if you try to bake a large piece of meat like a roast pork shoulder, the outside will burn before it is cooked inside and will eventually become tough and chewy.The barbecue is right here.When we say barbecue, we mean cooking like ribs, Bull bris, Pig Ass (actually shoulder) such large pieces of meat are even whole pigs with low heat for a long time (also known as low heat and slow heat ).Signature smoky and autumn barbecue-apart, melt-in-your-Traditionally, in outdoor smokers, the texture of the mouth comes from hours.You will see these in the BBQ restaurant and the competition;They are usually huge and have a separate smoke fuel chamber perfect for slow burningCook a lot of meat.But if you don't have a smoker, you can still get a great barbecue taste from the grill: Here's how to turn a regular outdoor grill into a grill!Set the grill first, set the grill for indirect heating, which is the key to keeping the heat low enough to slow down the temperaturecook your meat.You want indirect heat to stay between 200 and 300 degrees Fahrenheit-giving the hard meat cutter soft inside is very low before cooking too much outside.If the propane grill is used, adjust the burner so that one side is turned on and the other side is closed (or, if you have three burners, turn the center off and open both sides ).Put your food on the cold side of the grill.If a charcoal grill is used, place the coal, wood or coal ball on either side or side of the grill.The food is cold.Before cooking, add an aluminum pan liquid (water, beer, wine or juice) under the cooling section of the grill grate to help keep the moisture in the meat and adjust the temperature of the GrillKeep the lid down to catch the heat like an oven-it stays low, slow and consistent.If you have a gas grill that uses propane, which is a good fuel for a barbecue, it has good temperature control and is easy to ignite and manage.But you won't smell too much smoke.Just cover and warm up for 30 minutes and you can go.With a charcoal grill, you have a few options.Charcoal coal balls burn slowly and evenly, with moderate heat but not very tasty.The hardwood charcoal is hot and fast, but adds to the smoky flavor.Which is better?Both!Mix the coal ball with a block of charcoal and taste good even if it burns.Wood that increases the level of smoke (whether it's debris, blocks or particles): gas-Barbecue food is most beneficial, but a little help in the smoke department will not hurt charcoal.Wood basically uses hard wood like pecans, oak trees, mesquette, apple wood, alder, and cherries.Cork like pine trees gives off a lot of smoke and spicy flavor.Suggestions for wood fragrance matching: Seafood: alder, cedar and Pork: Apple and wood beef, pork and mutton: mesquite, pecans, cut-in experiments with wood herbs such as rosemary, lavender and thymeWood particles (wrapped in foil and poked holes in it;Replacement After hourly): can be used with charcoal or gas grillFlavor, not as obvious as potato chips or spring-light potato chips (soak in water for 30 minutes, then bag up with foil and poke holes in it): can be used with charcoal or gas grill;There are various types of wood blocks (soaked in water for 1 hour and then lying directly on charcoal): can only be used with charcoal grilles;Once you have the grill and Wood ready, it's time to cook.Quick tips for success: bring the meat to room temperature before cooking to ensure even cooking.Cooking cold meat directly from the refrigerator will cause the outside to be overdone while the inside is still being cooked.Check the temperature with a meat thermometer.Cook the meat to a final temperature lower than expected;It will continue cooking during the break.Give your meat a break!Let it sit for 10 to 30 minutes after cooking (depending on its size) so that it stays juicy when you cut it.Oil the grill before each use for easy release and cleaning.Can do double material class;After the meat is taken out, boil them as a convenient sauce.Make spice friction in bulk so you always have some on your hands.Add a little to any BBQ sauce to add flavor.Now that you're ready, pick from dozens of the best barbecue recipes for a gourmet network.
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