PROBLEM TO BE SOLVED: To provide a method for adding flavor to Bincho charcoal-grilled meat with the addition of a smoking effect, thereby masking the discomfort odor unique to the meat.SOLUTION: A beef tongue is salted and immersed in salt water in advance and cut into pieces to be skewered. The skewered beef tongue is disposed above the burning Bincho charcoal 5, 5 so as to be charcoal grilled. During charcoal grilling, water is sprayed onto the skewed beef tongue 2, 2... and the burning Bincho charcoal 5, 5... once or more, so that a steaming effect due to the steam or water vapor blow generated by the heat of the burning Bincho charcoal 5, 5... is added to the skewered beef tongue 2, 2..., achieving a semi-grilled state in the charcoal grilling treatment. Subsequently, water-containing smoking chips 6, 6... are spread over the burning Bincho charcoal 5, 5..., so that due to the smoking of the chips 6, 6... generated by the heat from the Bincho charcoal 5, 5..., a flavor is added to the skewered beef tongue 2, 2... and the odor is thereby masked. At the same time the skewered beef tongue 2, 2... is baked with the combustion heat of the Bincho charcoal 5, 5...COPYRIGHT: (C)2015,JPO&INPIT【課題】備長炭を用いた炭火焼きに燻煙作用を付加して香り付けを行うと共に、これにより肉類の有する独特の不快な臭いをマスキングすること。【解決手段】予め塩漬け及び塩水浸漬処理を施し、カットして串刺しにした牛タンを、燃焼する備長炭5、5の上方に配置して炭火焼きを行い、その炭火焼の途中で、1回以上、串刺し牛タン2、2…及び燃焼する備長炭5、5…にそれらの上から水掛けを行い、その串刺し牛タン2、2…に対して燃焼する備長炭5、5…の熱によって発生する水蒸気及び湯気の吹き上げによる蒸し焼き作用を加えて半焼き状態にまで炭火焼き処理し、次いで燃焼する備長炭5、5…の上に含水した燻煙用のチップ6、6…を敷き詰め、備長炭5、5の熱で生じるチップ6、6…の燻煙で、串刺し牛タン2、2…への香り付け及びこれに伴う臭いのマスキングを行い、かつ同時に備長炭5、5…の燃焼熱で焼き上げる。【選択図】 図5
