How to prevent charcoal from catching fire when grilling? What materials do you need to prepare when selling barbecue?

The reason why charcoal always catches fire when grilling skewers is because oil falls on the charcoal fire or the temperature is too high. The charcoal must be burned thoroughly, and the ventilation plate under the stove should not be too ventilated to prevent fire: Do not pour water on the charcoal after it catches fire when grilling skewers. Oil falls on the charcoal fire and will gather on the charcoal fire, but because the oil is very hot, if cold water is added at this time, the water will evaporate, and the oil will also evaporate and turn into oil vapor. When it encounters the burning charcoal fire, the liquid will splash out, so the fire will instantly become bigger. So how to prevent charcoal from catching fire when grilling? What materials do you need to prepare to sell barbecue? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to prevent charcoal from catching fire when grilling

2. What materials do you need to prepare to sell barbecue?

3. Can I eat barbecue in the refrigerator the next day?

4. How to solve the problem of oil dripping and fire during barbecue

5. How to marinate barbecue chicken wings

How to prevent charcoal from catching fire when grilling

1. Trim any excess fat before cooking.

2. During the grilling process, some grease or fat particles will stick to the grill. Pay attention to the cleanliness of the grill to avoid fire.

3. Add some salt on the carbon. When it catches fire, you can also sprinkle some salt to put out the fire.

What materials do you need to prepare for selling barbecue?

1. Tools: lighter, barbecue tongs, barbecue shovel, bamboo sticks, toothpicks, small brush, fruit knife, tin foil, newspaper, disposable chopsticks, disposable bowls, disposable plates, disposable gloves, paper cups, napkins, wet wipes, seasoning bottles, tablecloths, barbecue aprons, garbage bags.

2. Seasoning: blending oil, salt, barbecue sauce, chili powder, cumin, five-spice powder, honey, tomato sauce, carrot sauce, sweet noodle sauce, seafood seasoning, garlic, ginger, and onion.

3. Meat dishes: chicken wings, ribs, sausages, ham, beef, mutton, pork belly, various fish balls and meat balls, chicken gizzards, yellow croaker, saury, crucian carp, squid, cuttlefish, shrimp, etc.

4. Vegetarian dishes: corn, leek, mushroom, eggplant, potato, cucumber, lotus root slices, green pepper, cauliflower, dried tofu, stinky tofu, small trowel, rice cake, bread slices, marshmallow, lettuce, etc.

5. Fruits: bananas, papayas, apples, pears, pineapples, cantaloupes, etc.

6. Beverages: mineral water, cola, herbal tea, orange juice, beer, etc.

Can I eat barbecue in the refrigerator the next day?

Leftover barbecue can be eaten the next day after being stored in the refrigerator. It should be heated thoroughly before eating. Vegetarian barbecue should not be left overnight. Vegetables are easily produced after being processed and stored. The longer they are stored, the more nitrite is produced. Meat can be placed in a fresh-keeping box and sealed tightly to reduce the chance of contact with microorganisms. Refrigerating it in a 4-degree refrigerator can inhibit the growth and reproduction of microorganisms, inhibit the activity of nitrate reductase, and reduce the production of nitrite.

How to solve the problem of dripping oil catching fire when grilling

When grilling, you should brush the grilled food with seasonings frequently and turn it over from time to time, at least 10 skewers at a time, to avoid burning it and to prevent a large amount of oil from dripping out of the grilled food.

On the other hand, it may be a carbon problem. The charcoal is not burned thoroughly, and oil falling on the black charcoal will catch fire. The charcoal block is too large, and there are gaps between the charcoal and the oil falling on the stove will also catch fire. The charcoal is not laid well when grilling, and the thickness is uneven, and the length and width are uneven.

Generally speaking, barbecue is the process of roasting food (mostly meat, seafood, and vegetables) over fire until it is edible. In modern society, as humans have invented a variety of ways to use fire, barbecue methods have gradually diversified, and various barbecue stoves, grills, barbecue sauces, tin foil and other barbecue supplies have been developed.

Barbecue itself has become a form of entertainment or business for many people to gather together. Whether in China, Asia, America or Europe, barbecue is usually a collective activity ranging from families to schools, as well as collective activities organized by some companies.

How to marinate barbecue chicken wings

Ingredients: 8 chicken wings, 2 potatoes, 1 green pepper, 1 purple onion, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of chili powder, 1 teaspoon of honey, a little salt, and a little freshly ground black pepper.

1. Prepare the necessary ingredients, wash them separately and set aside. Peel and wash the potatoes first.

2. Mix light soy sauce, oyster sauce, chili powder, honey, salt, freshly ground black pepper, etc. in a clean large bowl and stir with a spoon.

3. Poke some holes in the chicken wings with a fork or toothpick, then put them into the prepared seasoning, mix well and marinate for 3 to 5 minutes.

4. Cut the potatoes into dice, and cut the purple onion and green pepper into pieces as desired.

5. Put the chopped potatoes, purple onions, green peppers, etc. into a large bowl for marinated chicken wings, stir evenly with chopsticks and refrigerate to marinate overnight.