How Should Barbecue Be Made? Tips
There are two types of charcoal on the market: domestic and imported.
To make our unchanging barbecue pleasures even healthier, we need to know certain tips. First, let's look at what we should pay attention to when choosing a barbecue and charcoal, and how we should choose them. For a perfect and healthy barbecue pleasure, first of all, you should have a barbecue with perforated sides and a quality sheet metal. A pipe for ventilation, thick cardboard for fanning are among the most necessary materials for a good barbecue. But the most important material is quality charcoal.
To make the meat tastier, we should marinate it first.
The charcoal, called imported charcoal, is light and thick. It scatters sparks around while burning and turns to ash immediately when it burns out. Therefore, the meat cooked on this charcoal does not become as delicious as desired. The other type of charcoal is domestic charcoal, called steel. This charcoal is not thick and its color is shiny. This charcoal is also heavy. When it burns, the embers of this charcoal last for a long time. Naturally, the meats cooked are also more delicious as desired. We should spread the coals all over the barbecue and cover the entire barbecue. Before cooking, we must adjust the heat of the barbecue very well. When the coals start to turn into embers, if you feel a heat for a few seconds when you hold your hand over it, it means you can start cooking. To prevent the ingredients from sticking to the grill grates, we should grease the grill grates. You can grease and wipe it with tail fat or use a dry onion and rub it over the grill. Marinating the meats: let's put yogurt water, olive oil, red pepper flakes, and black pepper in a bowl and mix them. Optionally, tomato paste and garlic can also be added. Or you can use grated onion instead of garlic. The most important point here is that absolutely no salt should be added to this mixture while marinating. This will toughen the meat. You should add the meats to the marinade 10 or 15 minutes before they are cooked. If you are cooking meatballs or something similar on the barbecue, the more you turn them, the better results you will get, but this turning process should be done equally on both sides. The meatballs should not be dry, they should be left a little juicy. Also, do not turn the meats with a fork, this process should be done with tongs to make them delicious. If you turn them with a fork, the juice inside will not remain, and when the meat is not cooked with its own juice, it does not give much flavor and all your efforts will be in vain.
