Grilling properly – Every grill master should know this

Grilling properly - Every grill master should know this

When grilling, there are a few things to consider, from seasoning the meat to the grilling temperature and the subsequent cleaning of the grill. Barbecue properly – Everyone should know that.

Direct and indirect grilling

Depending on the grill, different areas can be created for direct and indirect grilling. Then the steak can first be seared and then optimally cooked through in the indirect area. This works best on a charcoal grill. If you use a gas grill, use a lid to keep the heat on the meat. A classic kettle grill is even better suited for this.

Use the right oil for grilling

The first thing to do is brush the grate with enough oil to prevent the food from sticking. Rapeseed oil is well suited for this because it is temperature-resistant and has no taste of its own. Alternatively, sunflower oil can also be used. Another alternative is heat-stable vegetable oil. This retains its taste when grilling and is also resistant to higher temperatures. It is important to ensure that liquids such as fat or marinade do not get onto the embers, as harmful substances can form. This can be avoided by catching the liquid with aluminum foil or suitable aluminum bowls. This also has the advantage that the liquid can be poured back onto the food to be grilled.

Prepare the grilled meat properly: you should pay attention to this

Every grill master must know how to properly prepare the grilled meat. The grilled meat must not be placed directly from the refrigerator onto the grid. The temperature difference is too big and the meat won’t cook evenly – while it’s cooked on the outside, it might still be cold on the inside. Cut the steak into thick slices of two to three centimetres. Then it stays nice and juicy and tasty when grilled. Of course, the ideal thickness depends on the type of steak and the type of grill you choose.

Season the meat just before grilling or afterwards

The meat should not be turned too often, as this will cause it to lose moisture. Experienced grill masters also do not pierce the meat unnecessarily, because this also means that the tasty meat juices are lost. The result: the meat becomes dry.

Use classic grill tongs to turn.

By the way: the meat should only be salted shortly before or after grilling. This keeps the meat juicy. Other spices such as ground pepper or curry can then be added to the meat, otherwise they will burn on the hot grid.

You should wait two to three minutes before eating the meat. The meat still needs to steep so that the fat settles and the flavor comes into its own. Until then, the next piece of meat has to be put on the grill so that it doesn’t have to be heated up again.

Which meat takes how long?

Not all meat takes the same amount of time to grill. While neck steak needs five minutes per side, back steak is ready to turn after two minutes. Spare ribs need at least 20 minutes on the grill, while classic pork takes three to five minutes to cook on each side.

Chicken and turkey breasts take about two minutes per side, with a few more minutes to cook through afterwards. The same goes for lamb fillet and rump steak.

How much meat do I need?

A quantity of meat of 300 to 400 grams per person can be calculated. The following applies: preferably less meat, which is of high quality. Side dishes should not be missing from a good barbecue evening either and are an important side dish to fill you up. If meat is left over, that’s not a problem either. Leftovers can easily be stored in the fridge for a day or two.

After grilling: what to do

Don’t leave the grill with the hot charcoal unattended. After the grilled meat has been removed from the grill, the hot coal should be carefully cooled with water. An electric grill or a gas grill can be switched off without any problems. Ashes and the like must be disposed of properly after grilling. After the ash has cooled, it goes with the residual waste or in small quantities on the compost.