It’s not just about roasting a whole chicken or a separate piece of beef, but mixing and grilling is where you can find a variety of seasonal meat and poultry, and mix them together and cook them in the same baking dish. All meats you eat are “you choose, you decide.”

If you like the "stewed dishes" in Chinese cuisine, when you taste Italian cuisine, you must try mixed barbecue. The concept of

mixed barbecue is very simple yet exciting. is not just about roasting a whole chicken or a single piece of beef, but mixing and grilling is where you can find a variety of seasonal meat and poultry, and mix them together and bake them in the same baking tray. All meats you eat are "you choose, you decide".

Unforgettable Feast

Each meat can be made with different seasonings to make different flavors, and can be made with different herbs or spices. Of course, different meats require different cooking times, so you need to put different meats at different stages, but the final product will be perfectly roasted. People don’t like roast duck with pink blood in Italy, and they are not interested in poultry that are not fully roasted. Instead, they will roast the meat on low-temperature and low-temperature heat until it is cooked and delicious. If you can make such a mixed barbecue with your heart, it will be an amazing and memorable dinner—large barbecue will always bring a festive atmosphere, not to mention several different barbecue mixed together, and everyone can choose their barbecue according to their preferences…Eat more if you like. If you have endless barbecue, you can easily make lasagna.

Rabbit meat in mixed barbecue

Mixed barbecue to make roasted rabbits require the following ingredients: 14 slices of thinly cut Italian aphrodisiac olive oil, 1 medium rabbit, peeled sea salt and freshly ground black pepper 4 fresh rosemary. The ingredients stuffed into the rabbit's body are: 2 Italian sausages or Cumberland sausages 1 handful of bread crumbs, 1/2 orange peel, 1 pinch of nutmeg powder, 1 dried red pepper, crush 1 handful of fresh sage, and pick the leaves and chop them.

oven preheat to 190 degrees Celsius. Place the slices of Italian smoked ham side by side on a piece of grease-proof paper and reload it slightly and put it in the refrigerator.

rub the rabbit with a little oil, add salt and pepper to taste. Then start making stuffing, first cut the skin of the sausage and remove the meat inside. Put the meat, bread crumbs, orange peel, nutmeg powder, dried chili and sage in a bowl, add a little pepper to taste and mix well, and stuff it into the rabbit's belly.

Take out the Italian smoked ham from the refrigerator, slice the ham inside and the oil-proof paper outside, and wrap them together on the rabbit's belly. Gently tear off the oil-proof paper, leaving only the ham piece wrapped outside the rabbit. After placing the rosemary branches outside the ham slices, choose two places to tie them tightly with some thin ropes, and fix the filler inside the rabbit's belly. Place the rabbit on a baking sheet and bake in the preheated oven for 1 hour. Halfway through the baking, put the remaining orange cubes, ham slices and herbs in it, and put the meat back in the oven and continue to bake.

Roast duck in mixed barbecue

2 Ingredients for making roast duck are: 1 fresh sage, 1 2 kg duck, 1 cinnamon olive oil, 3-4 cloves of garlic, retain the whole garlic clove with skin. In addition, the seasoning also requires sea salt, freshly ground black pepper and 1/2 orange.

preheat the oven to 190 degrees Celsius. Rub the chicken with oil, season with salt and pepper, and stuff the bay leaves, garlic and lemon cubes into the chicken's belly. Place on a baking sheet and bake in the preheated oven for 1.5 hours. Halfway through the baking, put the rest of the garlic, lemon cubes and herbs in it, and put the meat back in the oven and continue to bake.

Mixed roast chicken in barbecue

2 to make roast chicken requires 6 pieces of bay leaves and 3 cloves of garlic. The whole garlic should be retained with the skin, 1 1.8 kg of free-range chicken olive oil and 1 lemon, cut in half, and sea salt and black pepper powder.

preheat the oven to 190 degrees Celsius. Rub the chicken with oil, season with salt and pepper, and stuff the bay leaves, garlic and lemon cubes into the chicken's belly. Place on a baking sheet and bake in the preheated oven for 1.5 hours. Halfway through the baking, put the rest of the garlic, lemon cubes and herbs in it, and put the meat back in the oven and continue to bake.

Double and quail in the mixing barbecue

requires 1 head with garlic, 6 orange peels, 2 pigeons with 310g each 4 quail 180g each lemon peel, 8 slices of fresh sage leaf lurry oil, 4 pieces of 2.5 cm of Italian smoked ham or bacon, sea salt and freshly ground black pepper, and 1 bunch of thyme is needed as a seasoning.

preheat the oven to 190 degrees Celsius. Rub the pigeons and quail with oil, season with salt and pepper, and stuff a few fresh thyme garlic cloves with orange peel into the pigeons and quail's belly. Place the lemon peel on top of the quail's breast. Cover each apricot skin with a piece of sage leaf and cover it with a piece of Italian smoked ham. Tie them tightly with thin strings. Place on a baking sheet and bake in the preheated oven for 35 minutes. Halfway through the roast, put the rest of the garlic, lemon peel, orange peel, ham slices and herbs in it, and put the meat back in the oven to continue roasting.

Make a plate of mixed barbecue. One advantage of putting many different meats in the same barbecue tray is that your relatives and friends will definitely think that you have excellent cooking skills! Of course, if you like to use only one meat, there is absolutely no problem. You can also make a single barbecue in this way.