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Papa Food Kebab Review | BBQ Recipes

Hello everyone, I'm Xia Yun, thank you for choosing me to do thisPapa FoodMeat Kebab Review😘😘 


My coordinates are in Mid-Tennessee, and currentlyPapa Foodkebabs It can only be sent to California, so the main purpose of this evaluation is to test the freshness of the meat skewers.  


My review included lamb, beef and chicken skewers. The meat skewers are all marinated, but you need to add seasonings when you make them yourself.


Here I made the kebabs three different ways, so you'll see charcoal grilling, oven grilling, and pobo chicken. The corresponding recipes will also appear below.


First attach a family photo of meat skewers in various ways~ Next We are going to start the evaluation👉  span>



Let's take a look at the unboxing first 👇


The box is well packaged and airlifted from California.



Open the outer packaging and wrap the kebabs and ice pack tightly with a sponge.  

There are ice packs on the bottom and sides of the kebabs. The ice packs were still hard in many places when I received them, so the kebabs freeze well.  

This ice pack is actually reusable, so it can also be used on outings after being frozen in the refrigerator~


In general, although it is sent from California to the United States and China, it will arrive within two days, and the ice packs have not melted at all, and the meat skewers are still very fresh. In terms of transportation efficiency Give a big like👍


Let's start the marinating of the skewers👇 

1, oven pickled


Because the oven cannot be sprinkled with seasoning all the time, it is best to marinate it with seasoning in advance, and then bake it directly in the oven.


I recommend these two barbecue sauces for roast beeftag in the picture below. .


The difference between the two is that South KoreaCJCJ has a stronger taste Some, Japanese horns are relatively bland.


So which one you choose is entirely based on personal preference. For example, Korean Cicada and cowboy bones are a perfect match. For beef, you can choose whichever you choose~


KoreaCJCJ also has roast pork and chicken sauce, all of which taste good Oh, you can choose according to different ingredients~


Here I marinated half of the beef skewers with Japanese horn barbecue sauce. According to personal preference, the skewers were thawed and marinated30minutes to 1hours and a half.



2,Grill marinade of grilled version


If it is grilled with charcoal or gasGrill, we can Feel free to add seasonings. So for this kind of meat skewers, you only need to use pepper water to remove the fishy smell, and the pepper water can keep the meat fresh and tender at the same time.


Here I marinate the mutton and the remaining half of the beef with pepper water after thawing.


Sichuan pepper water is to boil a pot of boiling water, add a dozen to 20 peppercorns, cook for a few minutes until it turns pale yellow, and the peppers are delicious. Then let the pepper water cool to room temperature, and then pour it into the meat skewers that need to be marinated.


The approximate marinating time is 30minutes-2hours.



3, Bobo chicken version, pickled on skewers


If it is Bobo chicken or skewers, because the soup base will have a taste, so this step only needs to add cooking wine to remove the fishy smell.



Now we can start baking!


1, oven version


Preheat the oven to 395Fahrenheit first, until the oven is preheated , directly put the plate on which the skewers are placed, bake for about 15minutes, and when the meat changes color on the surface, you can turn it over. Bake for about 10mins.


The specific time depends on the amount of meat and the size of the oven. In short, when the first side has all changed color, it can be turned over and then baked.


The effect of grilled kebab is shown in the picture👇



Because of the light, the color is a little warmer, but the actual effect is not so red, and the meat is completely cooked.


The BBQ sauce for this Japanese beef horn has a sweet taste and can taste the aroma of the beef itself. And this meat skewer has the right proportion of fat and thin, so it tastes very good.


This oven version of kebabs is super easy to make and perfect for a simple and delicious meal when entertaining friends.



2,Grill BBQ version


If you have friends at homeGrill, you can taste authentic roast lamb String it!


We have marinated the meat skewers with pepper water before, and then prepare the salt, cumin powder, and chili powder, and we are ready to grill!


When kebabs, according to the heat, when the first side changes color, you can turn it over, and after both sides have changed color, you can start sprinkling the seasoning!


Add salt, cumin powder, and chili powder in appropriate amounts. There is a barbecue secret to share with you: no matter how much cumin powder is added, the most important flavors of barbecue are also It comes from cumin powder~ chili powder can be added according to taste. You can also sprinkle some pepper powder when roasting the beef~


The picture below is my grilled beef kebab👇


Isn't it very tempting to look at! This meat skewer is a good combination of fat and thin, it will feel very fragrant, and at the same time will not be greasy~ It should be noted that, This wooden stick is not easy to grasp when grilling, so I always use barbecue clips to turn it over~



Let's take a look at the lamb skewers👇


This lamb skewer will be slightly fatter than beef, so it tastes really good when grilled! But you won't get bored! To be honest, I was really surprised by the taste of the mutton skewers.


Because the lamb has been in and out of the freezer and refrigerator several times before, the meat is a little loose and the appearance is not so good, but it does not affect the taste at all! Don't follow me, everyone, you can eat as much meat as you like at a time.



3, Bo Bo Chicken Edition


I used all the chicken skewers to make Bo Bo chicken. To be honest, I found out that this choice was a bit silly. Let me show you the finished product first👇



Shi Yard's Bo Bo Chicken Seasoning is really recommended! The bobo chicken made is really exactly the same as the one in Chengdu! My friends are all rushing to eat.


In a few days, I will post a separate article on Bo Bo chicken to share, and recommend some ingredients suitable for putting in Bo Bo chicken~


I cook the chicken skewers here in boiling water first, then add ice cubes to cool down, and then put them into the Bo Bo chicken to soak, because the Bo Bo chicken is cold~

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But I found that the taste of this meat skewer is actually not suitable for shabu-shabu, at least not suitable for cold shabu-shabu. Because the chicken skewers seem to be marinated with cornstarch or the like, the meat is very tender and suitable for barbecue, but after boiling in water, it does not show this advantage at all, but it will feel a little noodle.


I also initially wanted to try a different way of making these kebabs, and it turns out that either the oven or thegrill< span class="s1">Barbecue is delicious, but making Bo Bo chicken is definitely not the right choice, and some of the ingredients are too buried.


The following is the overall review time👉


These kebabs are well packaged, even in the U.S. and China, the ice packs are still working when the kebabs are received, and the kebabs are also kept in a frozen state, not received to influence.


Taste-wise, these kebabs are great for grilling, whether it's a simple oven roast, or a more down-to-earth grill< /span>Barbecue. The texture of the meat is very tender, and the fat and thin are just right.


The meat skewer itself should be marinated with cornstarch, etc., but without any seasoning. If it is oven barbecue, it is recommended to add Korean or Japanese barbecue sauce to marinate in advance If it is grilled withgrill, you can marinate it with pepper water first, and then add salt and cumin to the barbecue. powder and paprika.


In general, these meat skewers greatly improve the efficiency of the barbecue, eliminating the need for us to select meat, cut meat, pre-cured meat and skewer meat, allowing us to save a lot of money Enjoy a delicious BBQ meal!


Next, we hope that these kebabs can lift the regional restrictions in California, so that all the friends in the United States can eat it!


Before this, you can also click on the tag, buy the meat yourself, invite friends, and have a happy barbecue together😄


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Papa Food肉串测评|烧烤食谱

大家好,我是夏耘,感谢小二君选中我做这个Papa Food肉串测评😘😘 


我的坐标在美中田纳西州,目前的Papa Food肉串只能寄到加州,所以这次测评主要的目的,是测试一下肉串的新鲜程度。 


我这次测评的有羊肉串、牛肉串和鸡肉串。肉串都是腌制好的,但是需要自己制作的时候加调料。


这里我用了三种不同的方式制作肉串,所以你们将会看到炭火烧烤、烤箱烧烤和钵钵鸡。相应的食谱也会在下文中出现哦。


先附一张各种做法的肉串的全家福~ 接下来我们要开始测评啦👉 



我们先来看一下开箱 👇


盒子包裹的很严实,是从加州空运过来的。



打开外包装,用海绵严严实实地裹着肉串和冰袋。 

肉串的下面和侧面都有冰袋,我收到的时候冰袋很多地方还是硬的,所以肉串的冷冻效果挺好的。 

这个冰袋其实是可以重复使用的,所以在冰箱里冻着之后郊游的时候也可以用哦~


总体来看,虽然是从加州寄到美中,但是两天之内就能到,而且冰袋都完全没有化,肉串依然很新鲜,从运输效率上要大大地点个赞👍


下面我们开始进行肉串的腌制👇 

1、烤箱版腌制


因为烤箱里不能一直洒调料,所以最适合提前用调料腌制好,然后直接放烤箱里烤。


烤牛肉我比较推荐下图中tag的这两款烧烤酱。


两者的区别是,韩国CJ希杰这款味道更重一些,日本的牛角相对比较清淡。


所以选择哪个完全根据个人喜好,比如韩国希杰和牛仔骨就是绝配,牛肉的话选择哪款都可以~


韩国CJ希杰也有烤猪肉、鸡肉酱,味道也都不错哦,大家可以根据不同的食材进行选择~


这里我是把一半的牛肉串用日本牛角烧烤酱腌制的,根据个人喜好,把肉串解冻之后,腌制30分钟至1个半小时均可。



2、Grill版烧烤的腌制


如果是用炭火或者带气的Grill烧烤的话,我们就可以随时加入调料啦。所以对于这种肉串只需要先用花椒水去个腥即可,花椒水还能同时保持肉质的鲜嫩。


我这里把羊肉和剩余一半的牛肉,在解冻后用花椒水腌制。


花椒水就是烧一锅开水,放入十几到二十颗花椒,煮几分钟直至呈现淡黄色,花椒出味即可。然后把花椒水晾凉至室温,再倒入需要腌制的肉串中。


大致需要腌制的时间在30分钟-2小时。



3、钵钵鸡版串串腌制


如果是钵钵鸡或者是串串,因为之后的汤底就有味道,所以这一步只需要加入料酒去个腥即可。



下面我们就可以开始烤啦!


1、烤箱版


先将烤箱预热到395华氏度,待烤箱预热好,直接把放着肉串的盘子放进去,大约烤15分钟,看到表面肉变色,就可以翻面,再烤10分钟左右。


具体的时间还要根据肉的多少和烤箱大小决定哦。总之就是在第一面已经全部变色的时候,就可以翻面再接着烤了。


烤好的肉串效果如图👇



因为光线的问题,拍出来有些偏暖色,实际的效果没有这么红,肉是已经完全熟透了的。


这个日本牛角的烧烤酱是烧味偏甜的口感,可以尝到牛肉本身的香味。而这个肉串的肥瘦比例很恰当,所以吃起来口感非常好。


这个烤箱版的肉串,做起来非常简单,很适合招待朋友的时候,作为一道简单又美味的佳肴。



2、Grill烧烤版


如果家里有Grill的朋友,就可以品尝到正宗的烤羊肉串啦!


我们之前已经用花椒水腌好了肉串,然后准备好盐、孜然粉、辣椒粉,就可以开火烤啦!


烤肉串的时候,根据火候,在第一面变色的时候,就可以翻面,两面都变色了之后就可以开始撒调料了!


盐、孜然粉、辣椒粉适量加入,有一个烧烤的秘诀分享给大家:孜然粉是怎么加都不嫌多哦,烧烤最主要的口味也都是从孜然粉来的~ 辣椒粉就根据口味添加即可。烤牛肉的时候也可以洒一些花椒粉~


下图就是我烤好的牛肉串👇


看着是不是很诱人呐!这个肉串肥瘦搭配的很好,既会觉得很香,同时还不会腻~ 要注意的是,烧烤的时候这个木签子不太好抓,所以我都是用烧烤夹子翻面的~



下面来看一下羊肉串👇


这个羊肉串会比牛肉稍微肥一些,所以烧烤出来真的好好吃!但是也不会觉得腻哦!说实话羊肉串的口感我真的觉得很惊喜。


我这里因为之前羊肉在冷冻室和冷藏室反复进出了好几次,所以肉有些松散了,外观看着没那么好,但是完全没有影响到口感!大家可千万别学我,每一次能吃多少再化多少的肉。



3、钵钵鸡版


我是把鸡肉串都用来做钵钵鸡了,说实话后来才发现这个选择有些瞎。先给你们看一下成品图👇



十院子的这个钵钵鸡调料真的是特别推荐!做出来的钵钵鸡真的和成都的一模一样!我的小伙伴们都在抢着吃。


过几天我会单独发一篇钵钵鸡的文章分享,给你们推荐一些适合放在钵钵鸡里的食材哦~


这里的鸡肉串我是先用开水煮熟,然后加冰块降温之后,再放进钵钵鸡里浸泡,因为钵钵鸡是冷的嘛~


但是我发现这个肉串的口感其实是不适合涮串的,至少不适合冷着涮。因为鸡肉串里面像是先用了生粉之类的腌制过,所以肉质很嫩很适合烧烤,但是用水煮了之后完全显示不出这个优势,反而会觉得有些面面的。


最初我也是想尝试不同的制作这些肉串的方式,事实证明,不管是烤箱还是grill烧烤都很美味,但是做钵钵鸡,绝对不是一个正确的选择,有些太埋没食材本身了。


下面是总评时间👉


这些肉串的包装非常的好,即使是美中地区,收到肉串的时候冰袋依然是正常工作,肉串也保持在冷冻的状态下,没有收到影响。


口感来说,这些肉串非常适合烧烤,无论是比较简单地用烤箱烤,还是比较接地气的grill烧烤。肉质的口感很嫩,肥瘦搭配的恰好。


肉串本身应该是经过生粉等腌制过的,但是没有加入任何调味料的,如果是烤箱烧烤,建议加入韩式或日式的烧烤酱提前腌制,如果是用grill烤,可以先用花椒水腌制,然后在烧烤中适量加入盐、孜然粉和辣椒粉。


总体而言,这些肉串极大提高了烧烤的效率,免去了我们选肉、切肉、前期腌肉和串肉的过程,让我们可以非常省心地吃到一顿美味的烧烤大餐!


接下来我们就期待这些肉串可以取消加州的地区限制,让全美的小伙伴们能都吃得上吧!


在此之前,你们也可以点击图中的各种调料的tag,自己买好肉,约上小伙伴,一起愉快地烧烤呀😄