第二周：视频：https://www.bilibili.com/video/BV16g411u7bk
Fire up that barbecue!
fire up sth.（启动机器，设备）
barbecue:烧烤 、机器。
Cooking outside can be one of the joys of summer, but,like conducting an experiment outside the lab, it is harder to control all the variables（变量） – even if the weather is on your side.
be on sb's side.支持某人
take sides.表明立场；站队。
A key question is which fuel to use. Charcoal（木炭） is made by slowly burning wood in low-oxygen conditions. This drives off（赶走，击退在此翻译为蒸干） most of the water and other volatile（adj.挥发性的） compounds（化合物） until the remainder（剩余的） – about 25 percent of the original weight – is almost pure carbon, although some unburnt wood may remain in larger pieces of lumpwood charcoal（木炭块）.
drive sb/sth off.赶走某人某物
You can also use charcoal briquettes（木炭球）. These are made from sawdust（锯末） and wood scraps（木屑） that are burned in the same way as when making charcoal, then crushed（压碎的，捣碎的） and mixed with additives（添加剂）【 to bind（粘合） the contents, help with ignition（点燃/ignite（点燃v.）） or promote steady burning】, before being moulded（mould v.使...成型 浇铸） into uniform（一致的） shapes. Because these shapes are uniform, they usually hold（保持在同一水平） their heat longer than lump wood charcoal.
【】：为修饰前面的additives，而其中的help、promote 用原型为to+v.原型
For both fuels, the quickest, easiest way to light them is to use a chimney starter（烟囱启动器）, a metal tube（金属壳电子管） with two cavities（洞）. You put paper in the bottom one and charcoal in the top, then light the paper. The burning paper sucks in（吸入） oxygen and ignites the coals, creating an updraft（上升气流） that allow sheat to build（增强） quickly, so the coals are ready for cooking in about 15 minutes.
Charcoal burns hotter than wood and produces very little smoke. This means that it contributes very little flavour to whatever is cooked on it.
The smoky taste we associate with（将，，，与，，联系在一起） barbecues mostly comes from fat（脂肪） and juices that drip（滴下来） from the food onto the hot coals. These drips ignite and produce smoke containing flavourful aromatic（芳香的） compounds that are deposited（沉积）on the food’s surface. Some cooks like to add wood chips （碎屑=scarp）on top of the coals to add extra smoky aromas.
Since charcoal isn’t a significant source of flavour,you might prefer the convenience of a gas barbecue（天然气烧烤）, which is quick to light and easier to control. Gas is also much more efficient to produce and cook with:the carbon footprint of gas grilling（n.烧烤） is estimated（估计的；） to be about a third that of charcoal – though it comes from a non-renewable（非可再生的） source.
The other factor that makes barbecued food taste different to food cooked in your kitchen is heat. Glowing coals exceed 1000°C and give off considerable infrared radiation（红外线照射）. This searing（灼烧的 sear V.） heat drives the Maillard reaction（梅拉德反义）, which transforms sugars and amino acids（氨基酸） into hundreds of delicious flavour compounds. But it can also result in food that is charred on the outside and cold in the middle.
The best way to avoid the latter is to pile coals on one side of the grill（烤架）. You can then move food from the hot area to a cooler part if the outside is charring too quickly. I would also recommend buying acooking thermometer, which makes it easy to tell when meat is done all the way through.
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