Yadda za a dafa ƙwanƙwan Naman alade mai kyau a kan Grill

01 na 08

Yadda za a dafa ƙwanƙwan Naman alade mai kyau a kan Grill

Naman alade ne cikakke don dafa kan ko dai gas ko gaurar gawayi. Wannan hanya zai dauki 2 1/2 hours daga fara zuwa gama. Hanya zata dauki kimanin awa 2 da lokacin girke yana kimanin minti 30.

Abin da za ku buƙaci:

• Naman alade *
• Gona ( gawayi ko gas )
• Fuel ga ginin
• A ma'aunin ma'aunin abincin mai da hankali
• Bushing brush
• Salt
• Sugar
• Ruwa
• An alade naman alade (duba mataki na 3)
• An alade naman alade (duba mataki na 4)
• Aluminum taga

* Naman alade ne babban zaɓi tun da sun kasance naman alade mai naman naman alade. Haɗuwa da nama da mai a kan sashi mai kyau na kashi ya sanya wannan kyakkyawan naman alade. Duk da haka, kowace naman alade, yanke 1-inch lokacin farin ciki, zai yi aiki daidai don wannan hanya.

Yanke naman alade na manyan kitsen kiɗa don rage ƙushin wuta yayin da ake yin amfani da shi. Kada ka cire dukkan kitsen, kawai manyan sassan.

Tabbatar da cikakken karanta alamun kafin farawa. Yayin da naman alade suna yin brining, sa kayan yaji suyi kuma suyi haske don haka suna shirye idan an buƙata.

02 na 08

Mataki na farko: Brining

A brine shine bayani mai gishiri wanda yake shiga nama; yana ƙara ƙarin ruwa wanda ya haifar da nama mai juicier. Brining sa bambancin tsakanin busasshen busasshen nama da kuma naman alade mai dadi

Abin da kuke bukata don brine:

• 4 kofuna waɗanda (950 ml) ruwan sanyi
• 1/4 kofin (60 mL) tebur gishiri
• 1/4 kofin (60 mL) sugar
• Wani babban ganga wanda ba mai amsawa ba

Tsarin doka na brine shine 1 tablespoon na gishiri da sukari da 1 kofin ruwa. Gishiri yana cin gishiri, yana hana naman alade daga dandanawa sosai.

Hada gasadaran sinadaran a cikin babban akwati kuma ya motsa har sai gauraye. Add naman alade da kuma rufe. Refrigerate na 2 hours. Yana jin kyauta don ƙara kowane ganye ko kayan yaji zuwa brine; wannan zai bunkasa brine, amma ba zai iya rinjayar daɗin dandano na gina jiki ba. Bayan sa'o'i biyu, cire naman alade daga brine da kuma wanke sosai don cire duk wani gishiri daga farfajiya. Koma busar naman alade tare da tawul na takarda.

03 na 08

Yankakken Cikakken Naman alade

Yi la'akari da ginin. Idan kana amfani da gaurar gawayi, haskaka gawayi. Idan kana yin amfani da iskar gas, haskaka sama akalla biyu masu ƙonawa a sama kuma ba da damar haɗin ginin su fara minti 10 na minti 10. Idan za ta yiwu, ci gaba da kasancewa ɗaya daga cikin gishiri don haka za ka iya motsa ƙwayar naman alade idan akwai tasirin wuta a lokacin dafa abinci.

Gishiri na inganta ƙyan naman alade kuma an raya su da kyau. Ƙanshin rub zai ƙara ƙarin dandano. Zai fi dacewa don yin amfani da naman kayan ado; manyan chunks na ganye za su fada a lokacin grilling. Babu buƙatar hada gishiri a rub, amma barkono mai baƙar fata yana da shawarar sosai.

Rubuta shawara:

• 1 tablespoon paprika
• 2 teaspoons barkono barkono
• 2 teaspoons albasa foda
• 2 teaspoons dried marjoram
• 1 teaspoon tafarnuwa foda
• 1 teaspoon dried oregano
• 1 teaspoon dried mustard (na zaɓi)
• 1 teaspoon m barkono foda (na zaɓi)

Hada dukkanin sinadirai, haɗuwa gaba ɗaya, kuma amfani da rub a kowane bangare na bangarorin biyu na naman alade.

04 na 08

Yi naman alade

Glazing wani naman alade yana kara dadi mai dadi a farfajiyar, yana haifar da ɓawon haske, kuma yana taimakawa wajen kiyaye kullun daga bushewa. Da kyau, gilashin ya kamata ya zama mai sauƙi tare da wani abu mai dadi don bunkasa dandano na ƙarshe.

Yin gilashi yana buƙatar kulawa da yawa tun lokacin da sugars suka ƙona sauri. Kyakkyawan girke-girke ya hada da:

• 1 kofin apple jelly
• 1/4 kofin ruwan inabi mai bushe bushe
• 2 tablespoons Dijon mustard

Hada dukkan abubuwan sinadaran a cikin sauya da zafi yayin motsawa. Gilashin ya kamata a haɗu da juna gaba daya kafin amfani da shi a cikin naman alade.

05 na 08

Cooking a kan Grill

Naman alade ya dafa da sauri, saboda haka yana da muhimmanci a tsaya kusa da ginin kuma kula da nama. Fara tare da ginin kamar zafi kamar yadda zai yiwu.

Sanya yankakken a kan ginin, a ko'ina a ajiye shi tsaye a kan zafi. Rufe murfin. Bayan kimanin 1 zuwa 2 minutes bude murfin, juya su 45 digiri, da kuma rufe ginin. Tsarin ya ba su wata alama ce ta gishiri. Ya kamata a yi launin shuki, amma ba ƙone ba. Idan akwai tasirin wuta a cikin ginin , motsa su zuwa wani ɓangaren da ba a amfani dashi ba a yayin da suke juyawa.

06 na 08

Flipping da naman alade

Bayan wani minti daya ko biyu, buɗe murfin kuma duba lalata. Ya kamata su kasance da kyau, tare da kyakkyawan alamomi akan gefen dafa. Gurasar naman alade ya kamata ya zama launin toka a gefen ɓangaren nama kuma har yanzu ya kai a saman. A wannan lokaci, juya su kuma sake maimaita tsari daga mataki na karshe, juya 45 digiri bayan minti daya ko biyu. Da zarar an dafa shi duka lokacin da zai yi amfani da haske. Glazad da su da sauri, juya naman alade kamar yadda ake buƙata domin glaze zai iya dafa a kan nama ba tare da ya kone ba.

07 na 08

Temperatuur Duba

Damaccen ma'aunin abincin mai ƙyama shi ne wajibi ne a lokacin da yake dafa. Da zarar sun sami haske, ya kamata su kasance kusa da kammala. An dafa naman alade a zafin jiki na ciki na 145 F / 65 C. Naman zai ci gaba da dafa don 'yan mintoci kaɗan bayan cire shi daga ginin don haka yawan zazzabi ya zama 140 F / 60 C kafin cire su.

Don gwada yawan zafin jiki, karba tsutsa tare da takalma guda biyu kuma saka sautin bincike a cikin gefen har sai ya kai tsakiyar. Jarabawa daga saman tsintsa bazai sami cikakken karatun ba. Gwada kowane abu kafin cire su daga ginin tun lokacin wasu zasu iya yin sauri fiye da sauran.

08 na 08

Cikakken Naman alade

Bayan cire su daga gurasar, sai su rufe ɗakin tare da aluminum, sannan su sanya su cikin wuri mai dumi. Ya kamata su huta don kimanin minti 5. Wannan yana ba da nama don yaduwa, ruwan mai juyayi ya sake komawa cikin naman, kuma tsakiyar tsalle ya gama dafa abinci

Ku bauta wa bayan minti 5. Yi farin ciki kuma ku lura da lokutan ku dafa don shawarwarin nan gaba. Akwai mai yawa da canji a cikin gurasar kuma lokutan dafa zai iya bambanta akan nau'o'in grills.