How to grill barbecue beef to make it delicious?
BBQ beef is a popular choice for summer dinner parties, but how to grill tender and juicy beef is a science. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed guide to barbecue beef, including material selection, marinating, grilling techniques, and answers to frequently asked questions.
1. Material selection: selection of beef parts
Different cuts of beef are suitable for different grilling methods. The following are the beef parts and their characteristics that have been hotly discussed recently:
| parts | Features | Suitable for grilling |
|---|---|---|
| beef tenderloin | Tender meat with less fat | Quick to bake and perfect for slicing |
| beef ribs | Rich in fat and juicy in taste | Slow roasting, suitable for roasting whole pieces |
| Beef brisket | The fiber is thicker and needs to be salted | Low temperature and slow roasting |
| Beef shoulder | Firm meat with rich flavor | Slice and grill or skewer |
2. Pickling: the key to improving flavor
Marinating is an important step in grilling beef. The following is the pickling recipe that netizens have recently discussed:
| Pickling recipe | Main materials | Marinate time |
|---|---|---|
| classic black pepper | Black pepper, salt, olive oil, garlic | 2 hours |
| Korean hot sauce | Korean chili sauce, pear juice, minced garlic, sesame oil | 4 hours |
| red wine rosemary | Red wine, rosemary, salt, black pepper | 6 hours |
| Japanese teriyaki | Soy sauce, mirin, sugar, grated ginger | 1 hour |
3. Baking skills: control of heat and time
When grilling beef, heat and time are key. The following is a summary of recent popular barbecue techniques:
| Grilling method | temperature | time | Applicable parts |
|---|---|---|---|
| Bake quickly | 200-250°C | 3-5 minutes/noodle | Beef tenderloin, beef shoulder |
| slow roasted | 150-180°C | 20-30 minutes | Beef ribs, beef brisket |
| indirect roast | 180°C | 40-60 minutes | thick cut beef |
4. Frequently Asked Questions
Based on recent popular questions from netizens, we have compiled the following frequently asked questions:
1. How to tell whether the beef is done?
You can use a thermometer to measure the internal temperature: medium-rare (55°C), medium-rare (60°C), medium-rare (65°C), well-done (70°C). If you don't have a thermometer, you can use the finger pressing method: when the thumb and index finger touch, the softness of the tiger's mouth is equivalent to medium rare, and so on.
2. Why does roast beef become tough?
There are three main reasons: first, the roasting time is too long; second, the selected part is not suitable for quick roasting; third, it is not sufficiently marinated or rested. It is recommended to choose a suitable part, control the roasting time, and let the beef rest for 5 minutes before cutting.
3. How many times do you need to turn roast beef?
Experts recommend turning each side only once. Frequent turning will cause the juice to be lost and affect the taste. For thick cuts of beef, grill each side for 3-4 minutes before turning once.
5. Recent popular barbecue trends
According to data analysis across the entire network, recent hot trends in barbecue beef include:
| Trend | Features | heat index |
|---|---|---|
| Low temperature and slow roasting | Keep meat fresh and tender | ★★★★★ |
| Exotic pickles | Such as Middle Eastern spices, Southeast Asian flavors | ★★★★ |
| Healthy BBQ | Low salt and low fat formula | ★★★ |
| Creative cutting method | Such as butterfly cut, zigzag cut | ★★★ |
Conclusion
Barbecuing beef seems simple, but to grill it to a professional level requires mastering many skills such as material selection, marinating, and heating. Hopefully this guide, incorporating recent hot topics, will help you roast amazing beef. Remember, good barbecue requires patience and practice, so try out different recipes and methods to find the one that best suits your taste.
Finally, please pay attention to safety when grilling, ensure that the meat is completely cooked, and avoid cross-contamination. Happy grilling!
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