Grill meat like a pro - that's the way it works

Grill pork fillet

© Thomas Neckermann

Pork fillet weighs between 400 and 800 g, is about 30 cm long and has a diameter of 6 to 8 cm. It tastes best fried pink. This takes about 2 minutes for a whole fillet per centimeter, and about 2 minutes per side for sliced ​​fillet. Here we explain step by step how you can grill pork fillet.

It goes well with: marjoram, thyme, delicious in combination with apples and onions.

Grilling chicken breast fillet

© Thomas Neckermann

Chicken breast fillet weighs about 200 g as a single breast fillet and can be grilled well in the whole. Poultry must always be cooked completely - depending on the size of the fillet 8 to 10 minutes from each side. It is even when escaping meat juice is light and not bloody. The meat cooks particularly gently in aluminum dishes. Alternatively you can grill duck breast.



This fits: Asian spices or just lemon juice and olive oil.

Grilling lamb salmon

© Thomas Neckermann

Lamb salmon is cut lengthwise from the bone out of the saddle of lamb and therefore called lamb fillet? not to be confused with the only good finger-thick real lamb fillets. They sit further back on the back. A lamb salmon is about 20 cm long and weighs 200 g. It is almost fat free and very tender, so it should not be completely fried. On the hot barbeque, about 2 minutes are enough per side.

This fits: Classic is a marinade of olive oil, rosemary and garlic. Good are also oriental ingredients and spices. Alternatively, you can also grill lamb steak or leg of lamb.



Grill filet steaks

© Thomas Neckermann

Beef fillet steaks, also called tournedos, are especially tender and juicy. To keep it in good shape, it is tied up with kitchen yarn, maybe a bacon strip is added. Depending on the thickness and desired taste, the meat needs between 1 and 4 minutes per side. Garprobe: "Bloody" it feels like pressing on the lower lip, "medium" like the tip of the nose and "through" as firm as the forehead.



This fits: strong spices, such as coarsely crushed pepper, chili, garlic, rosemary and tomato - as to all grilled meat pieces of beef.

We'll tell you what you have to take care of with the beef fillet.

Grill entrecôte

© Thomas Neckermann

Entrecôte means translated "intercorn". It is part of the roast beef and sits behind the rump steaks. The meat is beautifully marbled, so it stays very juicy while cooking. Ribeye is also a piece of roast beef. It takes its name from the thick oily eye that sits in the middle of the flesh and tastes wonderfully aromatic. Gar tasting for entrecôte and ribeye as with beef tenderloin steaks.

These are also the same ingredients. We'll tell you what you have to grill at the entrecôte and have a look at the rib eye steak grill.

Tip: This is the best way to grill filet

Whether lamb, pork or beef: filet has little fat. The very lean pieces marinate best in oil. Or gently cook in aluminum foil wrapped.



More tips to help you learn to grill.

???? Bluetooth Steak Thermometer ◄ Grill meat like a PRO! (March 2024).



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