"Senior Jiashan, what 'Texas cheating and roasting method' is too hurtful for the junior's heart. I just used a piece of tin foil to speed up the ripening of pork belly, and the halberd doesn't stipulate that tin foil can't be used for barbecue, right? Jiang Yunfeng sent the wrapped baking tray into the oven and shrugged at Koyama Tetsuji after turning on the blower.

"The essence of true traditional barbecue is the direct contact between the flame and the ingredients, communication. The delicious taste is slowly generated as you turn your hands. And you wrap the ingredients tightly with tin foil to isolate the flames, and simply pursue the quick simmering of the meat, which is simply a blasphemy of that piece of Jinhua pork belly!! ”

Jiang Yunfeng plucked out his itchy ears that were shocked, "Senior Jiashan~ It's 2017 now, you should also abandon your old concepts in the 80s and accept some new things." ”

"Humph!! There's nothing to say to you unconventional guy! I'll make you shut your nasty mouth with the most orthodox barbecue!! ”

“。。。。。。。”

In the stands, Kohei Soma asked Isshiki Hui next to him, "Isshiki seniors." Why was Senior Jiashan so angry when he saw Ah Feng using that 'Texas cheat roasting method'? Also, what about the 'Texas Cheating Roast Law'? ”

Issehui smiled and explained, "Chuangzhenjun, the 'Texas cheat roasting method' is actually a new barbecue method that first appeared in Texas, USA, using the characteristics of tin foil that is easy to conduct heat, wrapping food can make the food fully and evenly heated, and it can be roasted quickly, no... It's not so much baked as it is stewed. Because the ingredients are not directly grilled by the flame, traditional American barbecue masters have resisted this new method, calling it 'cheating'. Kosan Tieji also happens to be a traditional genre of barbecue, and it is normal to be angry when he sees Jiang Jun treating the pork belly of Jinhua pig in this way. ”

"Oh, I see." Kohei Chuangzhen high-fived with boxing, and did a great enlightenment, "Senior Koyama is indeed too old-fashioned." Yishihui smiled and said nothing.

After putting on all the beef slices and chicken thighs, Kozan Tetsuji first sprayed the burning grill with high-concentration liquor, and then placed all the skewers on the grill with a ferocious flame, sprinkled the condiments with his left hand, and moved each skewer regularly with his right hand to make it constantly change positions, so that the grill can be fully grilled in different temperature zones to fully grill each part. The beef fillet has been grilled until medium-rare, and Kozan Tetsuji quickly moves it to the edge of the grill and continues to heat it with the weak heat. At the same time, the marinade of marinated beef also exudes a rather attractive aroma under the pressure of heat, and hearing the exclamations and swallowing saliva of the students watching the game in the surrounding stands, Koyama Tetsuji smiled and cut the chicken thighs that were being roasted in the high-fire area with a sharp knife to make them better roasted, and at the same time, the fat in the chicken thighs could be forced out by the heat faster. The scallops and oysters that were pried open were placed on the side of the chicken thighs after being topped with sesame oil and garlic, and the aroma of the marinade that permeated the venue was added to the garlic aroma, and even Erina Nagikiri, who was sitting on the judges' seat, couldn't help but tremble, "Senior Koyama is worthy of being the leader of the 'Yakitori Research Association', and his barbecue skills are indeed profound." ”

Knowing that the other party of this halberd was Jiang Yunfeng, Si Yingshi, who agreed to be the judge, said quietly: "Jiashan's barbecue skills are very high, but I am looking forward to Jiang Yunfeng's junior cuisine." ”

"That's right! The younger brother's food is delicious. "The Kobayashi Gentian judges, who came just to mix and eat, introduced the taste of Jiang Yunfeng's past cooking to the two of them with the attitude of a passer-by. Erina Nagi smiled and said nothing, Jiang Yunfeng's own cooking, that dish he had never tasted. The car engine steak specially tailored for himself, the braised goose that took a whole night and was cooked ten times, etc., these Xiaolin gentian had never eaten it, and a small sense of superiority in his heart was born leisurely. Grabbing a towel to wipe away the sweat from the hot oven, the clip pinches the scallops and oysters that have been grilled just right, and the washed bell peppers are grilled directly on the grill. Surprised, Koyama Tetsuji looked up at the source of the scent.

Thirty minutes later, Jiang Yunfeng opened the lid of the oven and took out the hot baking tray with gloves. When the foil is removed, the sweetness of the vegetables and the fatness of the pork belly are even more fragrant. The probe that detects whether the meat is cooked or not is easily submerged in its entirety. Jiang Yunfeng picked up Canadian No. 1 AA grade maple syrup, dipped it in golden liquid with a small brush, evenly brushed it on the pork belly skin, and then poured a small bowl of light salted water into the roasted vegetables at the bottom, gathered the burning apple wood, pushed the baking tray into the oven from the new, covered the stove, held a towel by himself, and guarded the oven while wiping sweat.

Looking at Jiang Yunfeng, who was in stark contrast to the busy Koyama Tetsuji, Erina Nagi was puzzled, "What is he going to do standing so stupidly?" Do you just wait for the time to end? Si Yingshi's eyes were like torches, and he said in a deep voice, "No! He didn't just stand still, paying attention to his right hand, which never left the handle of the vent on the lid. Erina Nagi took a closer look, as Si Yingshi said, Jiang Yunfeng's right hand had been holding the small handle of the temperature control vent, and it seemed that he was calculating the temperature inside the oven according to the temperature felt by his right hand, and slowly adjusting the opening of the vent.

There are only ten minutes left in the halberd cooking time. Koyama Tetsuji finally finished roasting the thickest chicken thighs, and began to plate them, and the beef slices and chicken thighs were pulled out and stacked in the center of the large plate, and the garlic-flavored scallops and oysters were placed next to the meat, and the skin of the bell peppers that had been burned to charcoal was peeled off, and the soft bell pepper meat was cut into small strips and placed on the grilled meat as a decoration. Obviously not knowing the setting of the first to lose, senior Koyama Tetsuji happily picked up the big plate and came to the judges' seat in advance, "This is the research result of the 'Yakitori Research Association' this year, barbecue platter!" Please taste! ”

Compared with the Kobayashi gentian that grabs the chicken leg and gnaws it, there is' The demeanor of Si Yingshi, who is known as the white knight of the table, is much more elegant, the knife and fork cooperate with the knife and fork to take some beef slices from the large plate and take a small strip of roasted bell peppers, gently cut the knife, and the feeling of the table knife feedback tells Si Yingshi that the beef slices are grilled just right, the cut section shows a light pink, and the light red juice flows, this is not blood, but myoglobin, fork up a small piece of roasted bell pepper with beef and send it to the mouth, the tender taste of the sirloin steak is matched with the spicy taste of Tabasco hot sauce and jalapeño peppers in the marinade, so that there is a pleasant feeling of being burned in the mouth。 Si Yingshi took a sip of water and asked Erina Nagikiri, "Miss Erina, what do you think?" ”

"The beef and chicken thighs and seafood are well grilled." Erina Nagikiri also kept drinking ice water, "The spicy taste is very exciting and pleasant for diners." But I can't stand it a little. ”

"No, I think it's pretty good." Kobayashi Gentian threw the gnawed chicken leg bones into the trash can on the side, forked up a large string of beef and stuffed it directly into his mouth. Koyama Tetsuji said confidently, "After many demonstrations by our 'Yakitori Research Association', barbecue must have some spicy flavor to better remove the greasy feeling in the mouth of diners after eating too much, so 。。。。。 ”

Jiang Yunfeng walked to the judges' bench with his baking tray, and Koyama Tetsuji saw that the baking tray was filled with golden and crispy pork belly roasted with the outer skin, and the roasted vegetables soaked in boiling gravy at the bottom of the plate, and forgot to speak for a while。。。。。 (To be continued)