Barbecuing is the most direct way of cooking, very suitable for fast-cooking foods such as hamburgers, hot dogs, fish and vegetables. But if you want to roast a large piece of meat, such as pork shoulder, or roasted whole chicken, the outside will burn before the inside is cooked, and it will end up being hard and chewy. This is where the HJMK Haiju Kamado Braised Oven is useful.

When we talk about barbecue, you might think of traditional skewers. We mean cooking large pieces of meat, such as ribs, beef brisket, pork butt (actually The top is a pork shoulder) or even a whole pig. The iconic grill for barbecue is the HJMK kamado grill, which can melt the meat in your mouth. It takes several hours to move it. When you move to a barbecue restaurant abroad, you will see it; the Kamado oven is relatively large, equipped with a separate smoking fuel chamber, and the heating method is charcoal, which is very suitable for slow roasting a large amount of meat. But if you live on a high floor, you cannot burn charcoal! ! You can still get an excellent barbecue flavor through the HJMK Haiju barbecue grill, HJ-13A mini kamado external heating type kamado. A 13-inch grill that can be used in the indoor kitchen.

First of all, roasting large pieces of meat requires a braising oven with a lid, which is the key to keeping the heat low enough to be cooked. The heat remains stable at 200 to 300 degrees Fahrenheit, and the temperature can be adjusted by the gas stove. Before cooking, if you want to be more juicy, you can use tin foil to wrap the ingredients in the first half to ensure that the moisture in the meat is not lost at all, and to keep the moisture in the meat. In the second half, the tin foil will be taken apart to ensure that the outside is burnt and the inside is tender.

Use a meat thermometer to check the temperature. Bake the meat to slightly lower than the desired final temperature; turn off the heating, the residual heat of the furnace body will continue to heat for 20 minutes! Let it sit for 10 to 30 minutes after cooking (depending on its size).

The marinade can do double duty; don't marinate too salty before roasting, and choose the sauce according to personal preference after taking out the meat.