barbecue gave it to me. He has used the practical technical formula for many years, and he reminds me to keep it! My family has always liked foods with charcoal aroma, whether it is dried squid , small rolls or mullet roe during the New Year, grandma will always move out of the small charcoal stove, put it on the grid and slowly bake it , Until the best condition before serving. After getting used to the aroma and taste of this kind of food, other cooking methods can hardly replace its deliciousness; therefore, even if the preparation of ingredients, fire and subsequent cleaning are not easy things, we still can’t help but get together to bake the whole family on the weekend One time.
This year, the new rental office has a small external space, so I pre-baked it once before returning to my natal house. Open the bottle before starting the fire, stack the charcoal while drinking, put the fire on, and fan the fire...Slowly wait for the oysters to open the shell, thoroughly pumped and colored, and the thick slices of sirloin burst out with a compelling aroma, ah ~ It's wonderful.
Because of the wide range of ingredients that may appear in the barbecue, the preferred flavoring methods are also different, so the wine selection team takes these considerations into account when tasting the wine; while smelling the aroma, tasting and drinking. Imagining whether it is seasoned with simple sea salt, or thick soy sauce, black pepper, barbecue sauce, or even Thai style with a bit of sour and spicy...whether it matches well. Then, from dozens of wines, we picked two wines that we think can perform well in barbecue.
really did not disappoint us. These two carefully selected red and white wines are indeed versatile: full of wild flowers and grapefruit aromas, the sweet and sour balance of the original Italian variety white wine that has not passed the barrel, naturally hits the seafood with seafood; The aroma of purple flowers, pepper, spices and red berries, the structure and tannins but still gentle and sweet California red wine, is also very compatible, even if you eat the extremely delicious grilled oysters before drinking it, it is a little bit There is no problem, let alone how delicious it is when paired with various meats. Please feel at ease and enjoy it while grilling.
As for the barbecue ingredients, we have prepared oysters, sourdough, fresh shrimp, clams, thick slices of sirloin, pork neck , chicken wings and various vegetables. There are two types of sauces, one is a commercially available American BBQ sauce, which takes the heavy taste route; the other is a refreshing spread with homemade fruit puree and a little spicy aroma. The former is used to spread on thick slices of sirloin and pork neck. The flavor is very good. By the way, thick slices of sirloin are grilled directly on charcoal and then added with sea salt. The refreshing sauce is combined with soy sauce and various types Fresh vegetables are very tasty.
chicken wings, then use (soy sauce: mirin : sugar = 2: 2: 1) marinade for 1 hour; fresh shrimp sprinkled with a lot of Thai spices, wrapped in tin foil, and topped after baking. Lemon juice; smeared with a refreshing spread while roasting, and sprinkled with white sesame seeds after roasting; the clams are wrapped with peeled and cut small pieces of loofah and baked into a sweet and delicious dish. It is also interesting to add white wine or red wine according to your own preferences and try the degree of co-production with each other.
Refreshing spread:
soy sauce 100ml, 2 tablespoons rice wine, 1 tablespoon honey, 1 teaspoon of ginger juice, 1 teaspoon of pureed peaches, 1 teaspoon of ginger or pureed apples , Just mix them all evenly.
↑The thick cut steak is super suitable for charcoal grilling. It is very fragrant and retains a lot of gravy.~
