Barbecue Orgy
1.
Prepare grilled ingredients and fully defrost
2.
The flesh and the bones are connected and laid out in the baking dish
3.
Brush the front and back of the brush with a thin layer of cooking oil. In order to facilitate the cleaning of the baking pan, I put a piece of tin foil on the baking pan.
4.
Connect the flesh and bones into the middle and lower level of the preheated oven, and bake at 180 degrees for 20 minutes. Pause in the middle, take out the baking tray and turn the flesh and bones over to continue roasting.
5.
Use a knife to make any pattern on both sides of the sausage and place it flat on the baking tray
6.
Use a brush to apply a thin layer of cooking oil on both sides of the sausage.
7.
Put the sausages in the middle and lower layers of the oven and bake them at 200°C for 15 minutes. Pause in the middle and take out the baking tray to turn the sausages over and continue to bake.
8.
After the New Orleans chicken breast is thawed, wrap the bottom of the bamboo skewers with tin foil so that the bamboo skewers will not turn black
9.
Put it in a roasting pan that is connected to the bone and meat. The bottom does not need to be oiled, and a thin layer of oil is applied to the surface. The chicken breast skewers are relatively large, and it is better to grill them in 2 plates.
10.
Put the New Orleans chicken breast skewers into the middle and lower layer of the oven, and bake them at 200 degrees for 25 minutes. Pause in the middle, take out the baking tray and turn over to continue baking. The sausages have been grilled before, and the oven does not need to be preheated.
11.
After roasting it, let it drain and eat it. My husband said that the meat grilled in the oven is tenderer than the charcoal grilled, and it doesn’t taste like smoky.
Tips:
1. The raw materials are all marinated and can be roasted after thawing
2. The temperature and time of the oven can be flexibly adjusted according to the common oven