PROBLEM TO BE SOLVED: To provide a method of char-grilling a smoky-flavored ham material retaining the original taste of meat without added flavors by using a raw ham material and avoiding unnecessary burning.SOLUTION: When pieces of Bincho charcoal 5, 5, ... on the inner bottom of a burner 1 become red, skewered ham materials 2, 2, ... using the raw ham material are placed on a placing means 3 disposed above the burner 1, and char-grilling is started. After that, water is sprinkled from above the skewered ham materials 2, 2, .... Water is sprinkled to such an extent as to turn the surface of the pieces of Bincho charcoal 5, 5, ... black but not to extinguish the fire. The sprinkled water is blown up as vapor and steam with the burning heat of the pieces of Bincho charcoal 5, 5, ..., and the skewered ham materials 2, 2, ... above are roasted. Water is sprinkled whenever the pieces of Bincho charcoal 5, 5, ... recover to a red burning state. If the skewered ham materials 2, 2, ... become brown on the way of recovery of the pieces of Bincho charcoal 5, 5, ... to red from black when water is sprinkled, the char-grilling is completed.COPYRIGHT: (C)2012,JPO&INPIT【課題】生のハム材を用い、無用な焦げを回避しながら、雑味のない、肉本来の味を保持した薫り高いハム材の炭火焼方法を提供すること。【解決手段】コンロ1の内底部の備長炭5、5…が赤色状態になったところで、そのコンロ1の上部に配した載置手段3上に、生のハム材を用いた串刺しハム材2、2…を載せて炭火焼を開始し、その後、串刺しハム材2、2…の上から水掛を行う。この水掛は備長炭5、5…の表面が黒色に変化するが消火はしない程度に行う。この水掛の水は備長炭5、5…の燃焼熱により水蒸気及び湯気となって吹き上げ、上方の串刺しハム材2、2…を蒸し焼きにする。水掛は備長炭5、5…が赤色の燃焼状態に回復する毎に行う。備長炭5、5…が水掛時の黒色から赤色への復帰の段階で串刺しハム材がきつね色になっていれば、炭火焼は完了である。【選択図】 図2
