recipes
May 4, 2024

Right barbecue? the most important tips

In a nutshell, there are 5 factors that determine whether or not you succeed in steaking. They apply to the different types of meat and must? depending on the type of meat or thickness of the steak? be adjusted.

Correct barbecue: Our checklist coming soon

Is the grill hot enough and the grid brushed with oil?
Does the meat have room temperature before grilling?
Is the cooking time adjusted to the thickness of the piece and the desired cooking level of the meat?
Is the core temperature right when you take the meat off the crickets?
Did the meat get time to rest after grilling?

What exactly you have to consider in the individual points, we tell you in our next barbecue tips.

Prepare the grill properly

Before you put the meat on the grill, this must really hot his. Ideally, your gas and electric barbecues give you at least 10 minutes to preheat, charcoal grills should also have enough time to glow. Uses one suitable grill lighter (no alcohol!) to bring the charcoal to temperature. If you use briquettes instead of charcoal, you have to plan a little more time for preheating.
If possible: Prepares different areas for direct and indirect barbecue. Then you can sear the meat and then cook in the indirect grill zone. This is often better on a charcoal grill than on a gas grill. Also useful: a grill with a lid, for example a kettle grill.
Before the meat comes on the grill: be sure to brush the rust with a little oil so that the food does not stick to it. It's best to use rapeseed oil, which is temperature-resistant and does not have its own flavor. But also sunflower oil is suitable.
Smokking requires you to burn in the smoker before you can use it for the first time.

Prepare the grilled meat properly

If you want to grill meat properly, it is allowed never walk directly out of the fridge onto the grate, Then the temperature difference between meat and grill is too big. The flesh would burn you outside while it's still too cold inside.
Also, it is recommended the steak to cut into thick slices, Two to three centimeters are optimal, so that the meat does not become chewy and remains nicely juicy.
A barbecue marinade is of course a matter of taste. Really good meat loses through the marinade but rather because it covers the taste. Of course, it is perfectly fine if you want to marinate your meat. Just dab off the marinade before putting the steak on the grill. Otherwise it drips into the embers and burns. This can cause carcinogenic substances.
Otherwise, it is enough to season your meat after grilling with freshly ground pepper and high-quality sea salt. Also grilled spices prefer to apply only after grilling, they burn otherwise on the grill and distort the aroma.

Grill the meat properly

The most important values you need to keep in mind when grilling are the core temperature and cooking time. While the cooking time varies according to the thickness of the steak and is only a guideline, the core temperature gives very precise information as to whether the steak has already reached the desired degree or not.

Uses a BBQ or garden thermometer. The core temperatures for each variety of meat we tell you here:

Grilling beef fillet
Grill rump steak
Grill T-bone steak
Grill entrecôte
Grill spareribs
Grill Rib Eye Steak
Do Pulled Pork yourself
Grill crust roast

The guideline for sausages is incidentally about 5 minutes on the grill. We also tell you what you have to consider when grilling fish. But also friends of vegetarian grilling will get their money's worth.

Pay attention to one adequate distance between grill and charcoal, Ten centimeters are optimal, so that the temperature is not too high and the meat does not burn immediately.
Important: Let the steak rest and time on the grill! Those who constantly turn back and forth, do no favors for their flesh. How long you should grill the steak per side, so it gets really good, depends on the steak.
By the way, if you turn the steak 90 degrees every half time per page, you'll get a nice checkerboard pattern.

Grill properly until the end

Once the steak reaches the desired cooking level, let it rest for a few minutes before serving it. During this time, the meat juices can be optimally distributed. Take it off the grill for sure. The common practice of keeping grilled food warm on the grid before it is served will only cause the meat to dry out.If you do not want it to get cold, wrap it in aluminum foil or put it in a closable container.
Now refine with salt and pepper (and possibly barbecue spices) and serve. Good meat is best served in it thin trancheswhich you cut open after grilling with a sharp knife. So you make sure that the meat on the outside has a nice crust, but inside is not too "through".

And about that? There are salads for barbequing, home-made grills, delicious grilled side dishes and dips for barbecues. The matching recipes and many more BBQ tips can be found here. Try homemade grilled skewers or dare to grill the experiment.