American Outdoor BARBECUE Introduction

The Tools of American Barbecue

Generally speaking, public ovens are available in public areas (parks, lakes, forests, etc.) in the United States, but not always. It's best to check in advance and check online to find out. Note that in some places a permit is required if the picnic area is used by more than a certain number of people (usually more than 20 or 25 people).
If you don't have a communal grill, bring a portable one. Even if you do have a communal grill, if you have more than seven or eight people you'd better bring a portable one, or you won't be able to keep up.
Portable roasters are cheap, and try to make the area as large as possible. The oven is preferably charcoal, and you don't want to carry a gas canister to the park......
Charcoal alone can't be kindled. You also need fire oil and fire stick. But you can also buy pre-treated charcoal, which can be lit without oil. It's more expensive, but it feels like it burns for less time.
Three clips can be prepared, one for raw meat, one for cooked meat and one for carbon. There are different materials and handles available on the market. You can choose between TPR handles or stainless steel handles. Long knives and thin metal forks are also useful. It is best to buy a fire tong, easy to operate and safe.
You can bring a spray can of oil, which is good for the grill. Or a Paper Towel dipped in vegetable oil and rubbed on the grill will do. It's a little more difficult, but it will work better. The most practical is this kind of two - in - one oil bottle, the bottle below the oil above the oil brush.
You can have a whole barbecue kit for convenience and affordability.

The Ingredients of American Barbecue
For starters, the hot dog + hamburger is the go-to choice. You don't need to make it yourself. You just need to buy ready-made hot dog sausages, patties, buns, and bring ketchup, mustard, hot sauce, sour melon, and any other sauces you want.
However, the above things are a little monotonous in taste. You can consider buying some sausages with different flavors, or steak with good seasoning, to add some flavor. These are also not necessary to do it yourself, just buy it directly.
If you want it to taste good, you need to spend more time the day before cutting and marinating the meat. Buy a large aluminum foil baking tray and put your cut meat in it with whatever seasoning and spices you like, but for lamb it's best not to add too much seasoning. A little onion is usually enough.
Fruits (pineapple, mango, lemon, etc.) work wonders as marinades, adding flavor and tenderizing meat. But too much can ruin the flavor of the roast. It's better to be cautious on your first try.
Shrimp this thing is actually good, do not use much processing can also roast delicious, to the head and shrimp string is better, because it is roasted, relatively do not need to be fresh, frozen shrimp can also deal with.
It's not that fish can't be grilled, it's not that it's not delicious. Grilling fish is tricky, and an ordinary grilling net may not be big enough. Grilled fish also has a special baked fish net, there are single fish net, double fish net and three fish net, the best choice of non-stick material.
Suitable for barbecue vegetables are generally mushrooms, mushrooms, corn, green pepper, potatoes, cauliflower, asparagus, eggplant, zucchini, carrots and so on. But generally choose three or four kinds is enough, mainly used to solve the greasy. General barbecue vegetables and fruits, it is best to prepare another barbecue basket, you do not want to eat barbecue burnt taste of vegetables and fruits!
In addition to grill items, prepare picnic-friendly side dishes, such as lettuce salad, or Chinese cold dishes such as cucumber and seaweed, for freshness. Or cut two large watermelons after the meat is roasted. 

The Art of American Barbecue
Charcoal balls must be spread all over the bottom of the stove, otherwise the heat is uneven, if far from the grill, can be piled higher. If the oven comes with air vents, don't forget to open them. When igniting, place several fires in different parts of the oven, then wait until the surface of the fuel has burned off (i.e. no open flame is visible) before placing the ingredients on the shelf. If you need to use a cleaning brush to remove leftover residue from the grill, do so at this time as it is easier to brush off when the rack is hot.
The stick belongs to the barbecue essential artifact, especially the mutton must skewer, other things in addition to the steak can also be skewer roasted, not only roast up convenient, eat more convenient. I recommend stainless steel roasting tins over skewers, which are handy but tend to burn, break, and are not practical. Stainless steel bbq skewers are recyclable and easy to clean; The length is also optional.
Store-bought sausages are often blackened on the outside but not cooked on the inside. A few small cuts with a knife before roasting will make them easier to bake. Large staples like corn, sweet potatoes, and even steamed buns need to be covered and cooked (the park grills are a little tricky), usually by grilling a batch of meat, wrapped in aluminum foil. If you don't have a lid or forget to bring aluminum foil, you can easily grill with a wavy grill net.
For vegetables that are not convenient to roast directly, you can use aluminum foil to stack a bowl and roast them in it. Some vegetables are far from easy to cook, such as cauliflower, broccoli is relatively slow, and mushrooms, pepper and so on very fast, do not skewer together or put in the same bowl, otherwise this piece of burnt that piece is still raw, which requires the barbecue basket we just mentioned, specially barbecued vegetables and fruits.
If not marinated, bring extra sauces (for dipping), or less if marinated in advance. Either way, you can't go wrong with a little basic salt, pepper, cumin, chili powder, etc.

With all these things in place, enjoy your barbecue!