Gets into barbecuing mode - bbq gas grill

Open the cork and pat the meat or vegetables on the hot smoggy Grill
The barbecue party is starting!
Open the cork and pat the meat or vegetables on the hot smoggy Grill
The barbecue party is starting!
It's not that India doesn't have its own BBQ, but we're even looking at very traditional appliances and some amateur installations.
Of course, the upper middle class has the privilege of importing grills from foreign countries --
Gather their friends occasionally to show off their magic devices.
However, the whole trend of barbecue has changed over the past few years.
First, the gadget itself has become more affordable, and second, it is no longer limited to those with a vast terrace or garden.
Now you can grill on the balcony with the help of hot stones --on your table!
Fortunately, the barbecue is still basically an outdoor activity because it brings the feeling of social carnival.
Invite someone to a barbecue party and the RSVP may have a big "yes" and a smiley face.
Aslam Gaffor, chairman of Bangalore Wine Club and chief operating officer of Weber India, said the barbecue brought families together.
"People and their busy schedules will actually separate them over time.
Family members don't have time to "hang out" with each other ".
Eating together is disappearing.
Eating barbecue at home can actually be repaired a lot.
Now, families get together every other week and have a brunch party.
The best part is that kids love it too!
Of course, there are a series of rules for barbecue.
While one does not need a degree in culinary arts, some simple guidelines should be followed.
If your child is near the grill, make sure they don't touch the hot skewers.
Get their help to decorate the finished dishes and teach them how to grill but it is far away.
Your grill should come with a manual that you have to read before the party starts!
There is nothing more satisfying than eating the whole grilled Marsala fish.
The cooking of the meat on the bones always produces an incredibly moist and soft taste and prevents excessive drying.
Good fresh fish is the key to the success of this recipe, as is marinating and grilling.
After trying this preparation, you will want to try several other fish.
2 Pom fish (600gm each );
2 teaspoons of Ajwain seeds;
2 teaspoons of red chili powder;
2 teaspoons of coriander powder;
20gm fresh ginger paste;
20 GM fresh garlic paste;
2 tablespoons of lemon juice;
Refined oil 10 ml;
1 teaspoon of ginger powder;
20 GM fresh coriander;
Season the pom fish with salt and make sure its fine scales are scrubbed clean.
Trim the fins and tail with a sharp pair of scissors or knives.
Make four side seams on each side of the fish with a sharp knife, deep enough to almost reach the bones below and stay on one side.
Mix all the other ingredients thoroughly in one bowl.
Rub the marinade with your hand or brush into the gap of the pom fish so that the marinade can pass through.
Refrigerate for an hour.
On a medium hot gas grill with a well
Place the mackerel in a place that is heated directly.
Close the lid and cook 7-
Eight minutes on one side.
Open the lid, gently apply the uncooked side with some oil, and flip.
The cooked side should have traces of the grill, and the white meat under the skin should look cooked.
Cover the lid again and cook 8-10 minutes.
See if the fish are cooked and served with some lemon wedges and fresh coriander.
One of the most basic and classic vegetarian dishes in Italy, the eggplant parmigiana is the breeze on the grill.
You need two eggplants.
100gm mozzarella cheese;
300gm pizza sauce;
20 GM fresh basil;
25 ml of olive oil Salt and black pepper, you can cut the eggplant into 2 inch pieces here.
Soak in salt water for 10 minutes.
Remove them from the water and pat the dried eggplant thoroughly with a paper towel.
Brush with a little olive oil and place it on a medium temperature grill for two minutes while baking.
Remove from the grill and place it on a platter facing the baking side.
On the baking side, put a large spoon of pizza sauce in the middle and a grated cheese on the top.
Gently lift with a spatula or Turner, put the slices back on the grill, and face down the uncooked side.
Cover the grill again 3-
4 minutes or until the cheese melts.
Before removing from the grill, sprinkle some fresh basil leaves on it and transfer to the plate.
Pour some olive oil before serving.