[美食分享]记一次十一长假好友聚会烤肉趴。圆满结束

二号开始烤，今天晚上先把猪脊排腌制一下，明天再一次弄完。

我这里准备的配料就很简单
[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQ7eb9-dd4XdZ3oT3cSzk-qo.jpg.medium.jpg[/img]
雪花盐，玫瑰盐，柠檬醋，苹果醋，大颗粒黑胡椒，细颗粒胡椒粒，蒜头粉，洋葱粉。

大颗粒黑胡椒辣味比较重，蒜头粉对比普通大蒜粉，也是多了一点辛辣。

今天晚上要提前腌制的是西班牙黑猪脊排。

[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQbif4-8b72XdZ3hT3cSqo-zk.jpg.medium.jpg[/img]

正常的打开擦干水，一定要擦干。

[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQd9ua-igg3XdZ3iT3cSqo-zk.jpg.medium.jpg[/img]

然后制作腌料，其实吧，烤肉腌料也变不出花来，就那么几味料，哪种料多放少放，最终烤出来的味道就有点变化。

[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQ7eit-4894XfZ42T3cSqo-zk.jpg.medium.jpg[/img]

一满勺大粒黑胡椒增加辣味，两满勺小粒黑胡椒。一满勺洋葱粉，两满勺蒜头粉(蒜粉放个四五勺都可以)两满勺红糖，搅拌均匀。
先确保猪肉表面没水，太干了就上一点橄榄油，然后玫瑰盐适量先撒一层，自己看着量，撒完一定要按压一下，然后再涂刚才配的料。
[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQ7ern-aqr3XiZ55T3cSqo-zk.jpg.medium.jpg[/img]
[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQ7ero-f5trXiZ54T3cSqo-zk.jpg.medium.jpg[/img]

能看到的地方都涂好，完了用保鲜膜封盖丢冰箱，冰箱里没有异味可以不用封盖，封盖还是为了防止串味。

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-af0tXhZ4mT3cSqo-zk.jpg.medium.jpg[/img]

开始上炉

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnk-92m4XcZ3aT3cSqo-zk.jpg.medium.jpg[/img]
[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnk-clwuXhZ4nT3cSqo-zk.jpg.medium.jpg[/img]

猪排55度开始，就要上酱料。
酱料主料是蜂蜜，一勺超市买的排骨酱，大蒜汁。这里有个很好用的东西，就是火鸡面酱[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ7i87-eeujXcZ3gT3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda28-hl0aXjZ5eT3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda28-kc4hXfZ41T3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8yzb-f9ilXcZ3hT3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8z2x-cdz0XeZ3uT3cSqo-zk.jpg.medium.jpg[/img]

这个是全场最佳，都讲嫩多汁好吃香。




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明天中午开始处理战斧，战斧几乎不用腌，料上好直接上炉就行，化冻的朝向没搞好，现在血水全在上面，影响了美观
[img]https://img.nga.178.com/attachments/mon_202110/01/-d1rcQd9uc-dmayXfZ45T3cSqo-zk.jpg.medium.jpg[/img]


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-1c34XdZ3oT3cSqo-zk.jpg.medium.jpg[/img]
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[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-c959XcZ3hT3cSzk-qo.jpg.medium.jpg[/img]

战斧化冻以后简单的修一下肉，带筋膜的要去掉，带硬脂肪的要去掉，其他地方其实可以不用弄了，我个人是不剃掉骨头上的肉的，一起烤更好吃。
腌料也简单，雪花盐先撒一圈，然后黑胡椒加蒜头粉各一圈，就可以上炉。

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-5jn0XdZ3qT3cSqo-zk.jpg.medium.jpg[/img]

底下要放一盆汤汁，料也简单，大蒜 动物黄油，西红柿，洋葱，迷迭香干，一点苹果醋，，看着倒点红酒。
战斧每三十分钟喷一次水，每上升五度就用汤汁淋一下

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-ij8eXgZ4fT3cSqo-zk.jpg.medium.jpg[/img]


这个战斧是烟熏的


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda0y-a2ccXhZ4oT3cSqo-zk.jpg.medium.jpg[/img]

内温20度


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnl-85a4XfZ49T3cSqo-zk.jpg.medium.jpg[/img]
[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnl-3va6XdZ3kT3cSqo-zk.jpg.medium.jpg[/img]
内温46度拿出来静置下


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnm-ddw1XkZ5mT3cSzk-qo.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnm-fl0mXeZ41T3cSqo-zk.jpg.medium.jpg[/img]

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[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8jnm-9mayXbZ37T3cSqo-zk.jpg.medium.jpg[/img]


拿出来做焦化，50度左右切片

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烟熏和闷烤牛肋排
这是之前考好的，110度低温慢烤，70度左右拿出来包纸进冷冻，什么时候吃就什么时候拿出来再加工，加工到90度就可以脱骨

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-5ffyXdZ3qT3cSqo-zk.jpg.medium.jpg[/img]
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[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-7cfxXcZ3aT3cSqo-zk.jpg.medium.jpg[/img]

这里建议买牛肋排不要挑便宜的，澳洲精选牛肋排没买到，有卖的涨价涨了30%然后吃货朋友就说反正都是脱骨全熟，一般牛肋就行了吧，结果买回来，太他妈肥了，肉质也很一般，剃多余脂肪就剃掉了一盘，上面都没什么肉了。


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-gphcXhZ4nT3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQj87-6ydeXfZ46T3cSzk-qo.jpg.medium.jpg[/img]



[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQnvv6-ipj6XjZ59T3cSqo-zk.jpg.medium.jpg[/img]
品质很差，但勉强能吃，烟熏牛肋

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda1d-7zfxXhZ4pT3cSqo-zk.jpg.medium.jpg[/img]
这是同一种肉，但是不是烟[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQnvvn-c10iXhZ4nT3cSqo-zk.jpg.medium.jpg[/img]

[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda1e-f16oXeZ3xT3cSqo-zk.jpg.medium.jpg[/img]



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烟熏战斧的时候，肉肠也放进去，香


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQ8zfd-cvrjZfT1kShs-116.jpg.medium.jpg[/img]


[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQnwax-kahXgZ4eT3cSqo-zk.jpg.medium.jpg[/img]
[img]https://img.nga.178.com/attachments/mon_202110/02/-d1rcQda2c-68f8XgZ4dT3cSqo-zk.jpg.medium.jpg[/img]

澳洲牛肋条，确实会好吃很多


一下子招待20多个人,,一个人从早上9点开始搞到现在,,确实精疲力尽..好在得到了好朋友们一致好评..

十一烤肉聚会,圆满结束.