Tone barbecue

Author: Yang Xiangdong
Publisher:
Publish Date: 2006-08-01
Features: The general idea is that grilling is best done at a lower temperature, slowly over a long period. However, this is not always the case. Some foods are better suited for long grilling, such as those with dense textures or (and) large volumes, where low heat and long cooking time are ideal. But for foods with loose textures or (and) small volumes, high heat and quick grilling are required. Generally, vegetables and fruits are best grilled over low heat until the skin is slightly charred. For example, baked potatoes, whole chickens, and large pieces of meat can be grilled over low heat for one to two hours. However, high heat can better preserve the original flavor, as long as you avoid burning the food. Pork pieces, lean meat, and fish fillets can all be grilled over high heat, especially sliced lamb chops, which taste great when grilled. Among these, fish fillets can also be grilled over medium heat. In skewers, chicken skewers are the easiest to cook, followed by beef skewers, so they should not be grilled for too long and should avoid high heat. When grilling, experience and careful observation are both essential, as actual conditions (such as temperature and fuel) often vary and need to be adapted to. Here are some experimental numbers for grilling time and heat for common materials for reference, but they are not absolute. P55