How can you avoid catching fire when grilling? Which part of pork is suitable for grilling?

Barbecue itself has become a form of entertainment or business for many people to gather together. Whether in China or throughout Asia, America, or Europe, barbecue is usually a collective activity for families, schools, or some companies. Modern people love barbecue. So how can we avoid catching fire when we barbecue? Which part of pork is suitable for barbecue? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to avoid fire when grilling

2. Which part of pork is suitable for grilling?

3. Why do barbecue restaurants rarely use electric grills?

4. Which part is the barbecue core tube?

How to prevent fire on barbecue

If it's a problem with the charcoal, break up the large pieces of charcoal, organize them and spread them evenly. If it's a problem with the technique, you can only be careful and brush the ingredients on the food frequently when grilling, and turn it over from time to time. Too much oil dripping onto the charcoal will definitely cause a fire.

Before grilling, put the charcoal in the charcoal box and let it burn for a while. Wait until there are no obvious flames before grilling.

When grilling, you can also use a fan or a wind wheel to assist combustion, which can quickly eliminate obvious fire sources.

It is recommended that when grilling, you should brush the food materials with oil after leaving the fire source, and grill them immediately after brushing them. Just don't brush too much oil.

Which part of pork is suitable for grilling?

Generally, the pork suitable for barbecue is the tenderloin on both sides of the pig spine, the pork belly on the pig shoulder, and the pork belly. Generally, roasting pork tenderloin does not require too much skill, and the taste after roasting is chewy and not easy to burn, which is the first choice of meat for barbecue.

Because pig offal is easy to spoil and has a strong fishy smell, it is generally not recommended to grill pig offal when barbecuing.

When grilling meat, do not use high heat or open flame, and turn the meat over frequently to prevent it from being burnt.

Charcoal, especially fruit tree charcoal, should be used for heating and baking.

Why are there few electric grills in barbecue restaurants?

Charcoal grilling, a primitive grilling method, has a light charcoal aroma, and consumers generally believe that it tastes better than electric grilling, which consumes electricity and is more expensive. Barbecue made with special spices not only has a smoky flavor, but also can quickly lock in the gravy, making it very fragrant. It is difficult to achieve this effect with electric grilling.

Electric grilling uses powered barbecue stoves. The advantages of electric grilling are clean energy and simple temperature control, but the disadvantages are also obvious. One is that it consumes more electricity and has higher business costs. Another problem is that you cannot do business if there is a power outage.

Charcoal barbecue has better flavor because the carbon is made of wood, and there is a special aroma during the burning process, which mixes with the aroma of the food, making it more fragrant.

The operation of a barbecue restaurant mainly relies on taste to attract customers, and generally speaking, the taste of charcoal grilling is more popular with consumers than electric grilling, so barbecue restaurants rarely use electric grills.

Which part is the barbecue core tube?

Grilled heart tubes generally refer to the aorta of the heart of cattle and pigs. The heart tube is also called the yellow throat, which is often misunderstood as the esophagus or trachea. The beef heart tube is more troublesome to handle. If it is not handled properly, the taste is soft and difficult to chew. Generally, the fascia and butter on the surface need to be removed. The grilled beef heart tube that is well handled has a strong and chewy taste.

The scientific name of the heart tube is the aortic arch, which is the large artery coming out of the ventricle. The artery coming out of the left ventricle is thicker, and the artery coming out of the right ventricle is thinner.

The heart tube is not only a good ingredient for barbecue, but also a good dish for hot pot. Among the hot pot dishes, the beef heart tube is thicker and tastes better than the pig heart tube.