1. Food
The selection of food can be based on personal taste and preference. Generally speaking, suitable barbecue items fall into several categories: meat, seafood, vegetables and fruits, and staple foods or bean products.
Meat is the star of the barbecue menu. Popular choices include lamb skewers, lamb kidney skewers, beef skewers, chicken wings, chicken fillets, and more. It’s important to note that meat spoils easily, so always choose fresh options. Buying pre-seasoned meat skewers from the supermarket is recommended, but make sure to check the expiration date. For those with specific flavor preferences, making your own is a great option. When preparing meat at home, avoid using frozen meat, cut pieces neither too large nor too small, and marinate them with seasonings such as salt, MSG, ginger juice, and onion juice. Once marinated, thread the meat onto bamboo skewers and set aside. For seafood, you can opt for live fish, fresh squid, baby squid, live shrimp, hairy crabs, scallop skewers, and more—always prioritize freshness. Live fish should be descaled, gutted, cleaned, and marinated with salt and wine. Fresh squid and baby squid tend to curl up when placed directly over the fire, so securing them with bamboo or toothpicks beforehand is helpful. For convenience, you might also consider buying pre-made skewers like shrimp or scallop skewers from the supermarket.
Vegetables and fruits help balance the meal and prevent it from becoming too greasy. Among these, potatoes and corn are particularly popular, while sweet potatoes, yams, taro, and leafy greens are also great choices. These items often require some preparation: potatoes should be peeled and sliced; opt for thinner yams; choose smaller taro pieces; sweet potatoes are best peeled and sliced; leafy greens need to be washed thoroughly; garlic is especially recommended—it has a unique flavor when grilled and natural antibacterial properties, making it ideal for outdoor meals. Fruits and nuts such as apples, bananas, and walnuts can also be grilled to see if you enjoy the results. Be cautious with chestnuts, as they tend to “explode” during grilling; it’s wise to make a small cut in them beforehand. Some supermarkets sell ready-made vegetable skewers, which reportedly taste quite good.
For staple foods and bean products, consider options like steamed bun slices, bread slices, mini pancakes, cooked buns, tofu cubes, and dried tofu strips. These are all crowd-pleasers and quite filling. Grilled starches can even have a stomach-soothing effect, making them suitable for those with digestive issues. Most grilled starches don’t require additional seasoning—their natural aroma is enticing enough—but brushing bun slices with oil and sprinkling them with seasoned salt can enhance their flavor. Tofu cubes and dried tofu strips, on the other hand, benefit from barbecue sauce. You can purchase pre-made tofu cubes from trusted vendors.
It’s best to do most of the food prep at home—including peeling and slicing—before setting out. Avoid leaving sliced food exposed for long periods to prevent oxidation and discoloration. Aim for a diverse selection of foods, not just meat skewers; balance meats with vegetables. The quantity of food should be determined by the number of people—avoid having too little, which can leave guests unsatisfied, but also don’t overdo it and risk waste.
2. Seasonings
Basic seasonings include cumin powder, seasoned salt (which can substitute for regular salt), black pepper, chili powder, cooking oil, sugar syrup, and, depending on personal taste, various types of barbecue sauces.
A recommended option is a line of small glass-bottled seasonings produced by Shanghai’s Wei Chao Mei company. These small bottles are portable, and their perforated inner lids make them convenient to use—perfect for both home and outdoor settings. Cooking oil is indispensable for barbecuing, helping food cook more evenly and keeping it tender. Use a glass bottle with a tight seal for storing the oil; pour it into a cup and apply it with a small brush. Sugar syrup can add color and flavor to grilled food. However, sugar can produce unhealthy substances when heated for too long, and it is high in calories, so it’s best used sparingly and later in the cooking process. Store-bought barbecue sauces are not commonly found, so chili sauces or other condiments can be used as substitutes. For those who don’t mind the extra effort, homemade sauces are an option. Below are a few recipes for homemade sauces.
1. Carrot Sauce
Mix mashed carrots with a small amount of soy sauce, chicken broth, salt, lemon juice, and MSG to achieve a moderately thick consistency.
2. Bean Paste
Combine cooked bean paste with cooking wine, sugar, lemon juice, and minced ginger.
3. Tomato Sauce
Blend tomato ketchup with chili oil, soy sauce, salt, and chicken broth.
4. Sweet Bean Paste
Mix sweet bean paste with chili oil, soy sauce, white sugar, and lemon juice.
3. Barbecue Tools
There are many types of barbecue tools, depending on the method used. Open-flame grilling, charcoal grilling, stove grilling, mud baking, bamboo grilling, teppanyaki, stone grilling, and even stone-boiled rice all fall under the broad category of barbecuing. In movies and TV shows, you often see a scene where a chicken or rabbit is skewered on a stick and roasted over a campfire—that’s open-flame grilling. Some survival guides mention this technique, but it’s generally not recommended for beginners because it’s hard to control the heat, more likely to produce harmful substances, and poses environmental and safety risks. Among the various grilling methods, charcoal grilling stands out as the most convenient, controllable, environmentally friendly, and versatile in terms of food options—making it the best choice for outdoor barbecues. The essential tools for charcoal grilling include a grill, charcoal, skewers, knives, fish tongs, toothpicks, and more.
Common types of grills available in stores include apple-shaped grills and portable grills. A rectangular portable grill from brands like “Hong Ke” or “Pathfinder” is recommended. Its advantages include an adjustable grill height for better heat control, affordability (around 50 RMB), though it lacks the smoky flavor and slow-cooking capabilities of an apple grill. The fixed height of the apple grill’s rack is a downside for me. For information on other grills and how to use them, consult with retailers. Several outdoor gear shops in Zhengzhou typically carry these items—you may need to visit a few and ask around. Technically, a net over a pot could serve as a makeshift grill, but it’s far from convenient.
Common types of charcoal include quick-light charcoal, wood charcoal, and briquette charcoal. Quick-light charcoal is sold in outdoor stores and comes in square or puck shapes. It features a combustible coating that makes it easier to ignite than regular wood charcoal, though it is pricier. Regular wood charcoal is cheap but varies in size, leading to uneven heat and shorter burn times—you’ll need to add more charcoal during grilling. Briquette charcoal is made from a mixture of carbon and coal, compressed into hollow, multi-faceted shapes. The presence of coal is visible in the ash. This type of charcoal burns evenly, has a consistent heat output, produces no smoke, and is reasonably priced. Many professional barbecue restaurants use it. The downside is that it’s harder to light. For small groups, you might find yourself full before the charcoal is fully used, which feels wasteful.
Skewers, fish tongs, and knives are common barbecue tools—choose ones that are easy to clean and sterilize. Plates, chopsticks, and toothpicks are essential, especially toothpicks, which are handy for securing curl-prone foods like baby squid and can also replace chopsticks for picking up food. Bring several plates to separate raw and cooked items. Clean all skewers, knives, and the grill before starting.
4. Location and Timing
Once you’ve prepared the food, seasonings, and grill, you’re ready to head out for a barbecue. However, not all outdoor spots are suitable. Choose a location with scenic views and easy access. Some forested areas and reservoirs prohibit barbecuing, so check regulations in advance. Safety is paramount—watch for fire hazards, avoid setting up near dense bushes or too many trees, and ensure there are no flammable materials downwind. Also, avoid areas with lots of mosquitoes. Don’t barbecue in enclosed spaces like caves or rooms to prevent carbon monoxide poisoning. Spring and autumn are generally the best seasons for barbecuing. Avoid windy or rainy days.
5. Before Barbecuing
Most grills require assembly, which is usually straightforward. Refer to the manual or ask the vendor for guidance. Before using the grill, familiarize yourself with its parts and functions. Place the grill on level ground, with the air vent positioned upwind.
Lighting charcoal or briquette charcoal isn’t easy. You can pile the charcoal, add an accelerant, let it catch fire, then spread it out. If possible, start a campfire, place the charcoal in the flames until fully ignited, then transfer it to the grill. If using a campfire to light the charcoal, bring a folding shovel. Spread the charcoal evenly to ensure uniform heat. Don’t start grilling immediately after the charcoal ignites—let the grill rack heat up first. Wait until the charcoal is fully red-hot before beginning. While grilling, avoid standing downwind to escape heavy smoke and protect against flying embers that can cause burns.
6. Barbecuing
The use of oil during barbecuing is very important. Don’t rush to brush oil on meat that has just been placed on the grill. Wait until the meat heats up and tightens before applying oil. For other foods, you can brush oil while they are being grilled. Don’t apply too much oil — the standard is that no oil should drip after brushing. During the grilling process, try to avoid letting oil drip onto the grill. Flip the food frequently to prevent burning. It’s best to use long chopsticks when flipping instead of your hands to avoid burns. When placing raw food, make sure it is some distance away from food that is almost done to avoid contamination.
When arranging skewers, try to place them towards the center of the grill. During the grilling process, adjust the position of the skewers to ensure the entire skewer is cooked evenly. Chicken wings are great for barbecuing — they cook easily and their skin is rich in fat, making them delicious. Be aware that the thicker end takes longer to cook and should be placed over the more intense heat. Chicken tenders are harder to grill and can be cut into smaller pieces or grilled after being pre-cooked; they’ll still taste great. Corn doesn’t grill evenly directly on the grill, so like chicken tenders, it’s better to grill it after it’s been boiled. When grilling fish, it’s best to use a fish holder. If you’re using an apple-shaped grill, besides grilling, you can also enjoy the fun of braising, baking, and smoking. Place burning charcoal around the edge of the charcoal tray, cover with the lid, and you can braise. Large pieces of food, as well as vegetables, are suitable for braising, but be sure to manage the timing well.
Pay attention to food hygiene — don’t eat food that hasn’t been properly grilled. Grilled food gets very hot, so be careful not to burn your mouth when eating. Avoid eating burnt food, especially meat, as it can be harmful to your health. When adding new charcoal, wait until it has fully caught fire before starting to grill again, as incompletely burned charcoal can produce harmful gases that are bad for your health.
Different barbecue sauces suit different foods. Sweet bean sauce works well with squid and baby squid, tomato sauce is good for potato slices, and carrot sauce suits many light-flavored foods.
7. Other Barbecuing Tips
1. If you can bring a gas stove, boiling a bowl of tasty soup will greatly enhance your picnic. Fruits, juices, and wine (but definitely no alcohol if you’re driving) are also essential. You can also bring some ready-to-eat foods to meet different people’s preferences.
2. If you’re bringing children, pay attention to safety. Children love to move around — rather than stopping them, let them help grill something themselves. Just keep an eye on them, and they might even grill something better than you. If the kids are too young, keep them away from the fire to avoid burns. Don’t let children help light the charcoal.
3. Combining outdoor barbecuing with activities such as fishing, hiking, cycling, bird watching, or stargazing can make the experience even more enjoyable.
4. Bringing a few hammocks is a great idea — especially since kids will love them. If possible, bring a ground mat for sitting or lying down comfortably, which is available at outdoor supply stores.
5. Bring some wet wipes, facial tissues, and paper cups. Also bring enough drinking water.
6. It’s necessary to bring some burn ointment — Zihua brand from Shandong is recommended.
7. Since this is an outdoor barbecue, dress appropriately for the environment — go for casual wear. Try not to wear leather shoes or synthetic clothing, as sparks can easily burn holes in such fabrics.
8. After Barbecuing
If there’s any leftover charcoal that hasn’t burned out, make sure to extinguish it completely — you can save it for next time or dispose of it in a trash bin. If no trash bin is available, it’s best to bury it rather than discard it carelessly. Don’t forget to clean up the area after barbecuing to maintain environmental hygiene. If you’ve had a campfire, bury it well, stomp it down, and restore the area to its original state.
Now that you know all this, there’s only one thing left to do: find a good weather day, pack your things, and head out. With a bit of practice and mindfulness, you’ll improve your barbecuing skills in no time and truly enjoy the pleasure of grilling. Just a reminder — barbecuing isn’t the healthiest way to eat, so don’t do it too often.