best charcoal grills A world of barbecued chicken
Troy likes his roast chicken.Image: Craig WallSource: Gail Williams wrote that the chicken served on the barbecue is the most popular in the world.This is a story about roast chicken.Not the shop-This is one of our favorite convenience foods, but homemade food is a regular and delicious dinner in many corners of the globe.Think about yakitori in Japan, satays in Thailand and roast chicken salad in Vietnam, kebabs in the Middle East, and butterchoo in Portugal as a whole.In Argentina, people refer to their barbecue as "asado", while Indians choose tanddo.The modern-Day outdoor kitchens with stainless steel range hoods, pizza ovens, island grills and stone countertops are inspired by countless cultures that all have their own flavors.I was hungry.Let's start our global barbecue tour in the Middle East.Counties and flakes of LebanonFORGET.For author Greg Malouf, he has been cooking modern versions of ancient Middle Eastern dishes since childhood, all about blistering food on a smoking hot charcoal grill."BBQ is definitely my favorite way to cook," Gao-A well-known chef recently honored by the Lebanese government, who has contributed to the promotion of the country's cuisine."Kebabs from Turkey and Iran in the Middle East have some very unique places."I like to lick the flame of the meat, and look forward to the ceremony of turning the wood to the fire, making the temperature just right;Smoke through the meat."Cooking chocolate: Greg's traditional but very fast and simple way to spice up the BBQ chicken breast is to sprinkle it with his own personal blend of golden Ras El Hanout (loosely translated into house blend, A mixture of ginger powder, chili powder, cumin seeds, coriander seeds and ginger."I chopped some garlic and put it in the mortar with sea salt, a teaspoon of Ras el Hanout and salt...Make a good paste.Apply it to the chicken, marinate it for a few hours and grill it." --There is only one difference between Australian barbecue and Eugene Gomez's childhood barbecue in New Delhi.Those barbecues use "sigri" because the Indians say their little charcoal grill is filled with kebabs and is always placed on the terrace at home."We'll put the chicken on the coal without a grill and sit together and drink whiskey while cooking meat," said the chef at Brisbane Kanishk ."."When the meat starts cooking, the spices are mixed with the juice in the meat, and there is a good smoky flavor in the meat."While sigri is preferred-In the way of home BBQ, Indian families will still go to the restaurant to eat roast chicken, which is a whole marinated chicken cooked on coal with a very hot clay oven.--We think the steak in Texas is big!Go to Argentina and you will find pigs, goats, lambs, pigs, and even cows cooked on vertical spit on coal.These are good memories of Adelaide's Argentinean beer shop Norberto Spagnolo, whose Italian parents regularly entertain up to 80 guests in the form of Argentine barbecue asado.It needs muscles and a huge appetite.He said: "The animals were cut along the trunk and seasoned with salt, pepper and chimichurri, a very traditional Argentine delicacy of olive oil, lemon juice, garlic and fennel sauce"Cut a chicken off the spine, flatten it, season it with salt and pepper, and apply it with chimichurri on both sides," nobeto said ."."Squeeze a little lemon on it, cook it on the grill, then sort the skin sideways until it turns golden brown." --Thai Chicken Satay may have been invented in Indonesia, but Kevin van of Nahm Thai restaurant in Perth ate more spicy than he deserved on the streets of Ho Chi Minh City (then Saigon)When Kevin traveled to Thailand, he fell in love with their sweet, spicy, salty balance and now uses them in his restaurant.When he left the hiachi barbecue in Thailand, he made a satay with chicken thighs at home.Cook chocolate: Kevin cuts chopped chicken thighs with 1/4 cups of chopped lemon grass, two chopped scallions, three cloves of garlic, some chopped peppers, a teaspoon of chopped ginger powder, two teaspoons of cumin, 3 tablespoons of soy sauce, 4 tablespoons of fish sauce, 5 tablespoons of brown sugar and 2 tablespoons of vegetable oil."Marinate for a few hours, thread on the skewers and grill," he said .".With peanut butter." --JapanCOOK-AT-THE-The dining table barbecue is a standard feature of Japanese culture and is also the Tetsuya Wakuda of Sydney world --The famous Tetsuya ate his first yakitori chicken while learning in Hamamatsu, Shizuoka county, Japan (the skewers consist of different parts of the chicken ).The theater plays an important role in many Japanese restaurants featuring barbecue grills, where customers sit around the bar and watch the chef cook.--Grilled Chicken 6 preparation time for Orange and olives of Tetsuya: 30 minutes (plus soaking time) Cooking time: 30 minutes marinade required: 200 ml black olive marinade 3-4 ground garlic olive 1 tablespoon dry Greek Ganoderma lucidum 1 teaspoon cooking salt fresh black pepper 100 olive oil 1 tablespoon, zest and juicing-Cut the backbone, neck and wings from the chicken body and cut them into 4 pieces.Keep the shelf for another dish.Mix all the other ingredients together to make the marinade.Overnight or at least 3-pickled pots4 hours.Barbecue with medium fire drainage.Brush on the chicken three to four times during cooking.Pile the chicken on a plate and decorate it with grilled oranges and chopped parsley and olive oil.--Honey roast chicken thigh of tesuya, ginger chili sauce has 6 Preparation time: 30 minutes (plus overnight soaking time) Cooking time: 10 minutes skill required: basic skills braised 1 kg chicken thigh slices (preferably with a belt bone): 200 ml fish pan 1 tbsp sesame oil (optional) 2 tbsp ground garlic1 tbsp ground ginger spicy 15 ml soy sauce 300 mirin15g honey2 tbsp sugar1 tbsp chopped fresh-Cut off excess fat from the thigh.Pierce the thigh bones on both sides with a sharp knife tip.Mix the marinade together and add the chicken thigh.Cook chicken thigh in a large pot of light salt water 8-10 minutes (optional) of scallions ).Put the discharged chicken thigh in the marinade until the chicken cools down.Pickled overnight, the best taste.Grill the chicken thighs under low heat until they are close to being cooked and then return to the marinade to rest.BBQ scallions decorated and served.