In order to improve our friends' barbecue skills
Since barbecue skills are passed down orally and by example.
Any friend who wants to improve their personal barbecue skills can come to our website to learn. The above learning is limited to self-service barbecue skills.
Here, we emphasize a few key points of barbecuing:
1. Properly control the heat; when the fire is very strong, it's not a good time for barbecuing. A slightly weaker flame is actually easier to handle.
2. When turning the meat, don't turn one skewer at a time. Some people, when barbecuing for the first time, think that if they try to turn many skewers at once, they might not do it well. So they turn one skewer at a time, which makes it even harder. Turning 5-6 skewers at once and frequently flipping them will prevent the meat from burning easily.
Sometimes, you may encounter some unevenly threaded skewers that flip back on their own after you turn them. This causes uneven heating, making them easy to burn. A small trick can solve this problem: lean this skewer against other skewers, and it won't flip back on its own.
3. Don't start sprinkling various seasonings on the meat right away. If you do, the seasonings might burn during the grilling process, ruining the flavor. Sprinkling seasonings haphazardly can also spoil the taste.
Our grilled meat comes with pre-mixed seasonings, so usually no additional seasoning is needed, and the meat is ready to eat once it's cooked. I've always operated this way myself. If you must sprinkle seasonings, wait until the meat is about 80% cooked before doing so. Then cook it a little more, and it'll be ready to eat.
4. When grilling, don't imitate roadside stalls by knocking the meat at the mouth of the grill, creating smoke and disorder. This not only pollutes the environment but also affects the taste of the grilled meat.
5. Grill as much as you can eat. Grilling too much at once and leaving leftovers to cool makes them less appetizing. Even reheating them will make them dry.