Whether you have just picked up the barbecue tongs or are already an experienced barbecue master, you can certainly learn a thing or two here. We have compiled the most important information from A to Z for all barbecue fans.
There have long been natural alternatives to the unpleasant-smelling, greenish or white chimney starters, for example environmentally friendly wax and wood chip starters or barbecue starters made from coconut charcoal.
A baking tray is suitable as a mobile work surface or as a tray for hot food and barbecue utensils.
The stripes that the hot grill leaves on the food not only look appetising, but also provide flavour with their roasted aromas. The prerequisite for this is a high grilling temperature.
Chunks are larger pieces of wood that are placed on the embers and give the food a characteristic flavour. In addition to different types of wood, there is also a choice of chunks with a brandy or whisky oak barrel flavour.
The Dutch Oven is a robust cast-iron casserole that can be placed directly in the embers. Barbecue briquettes or charcoal can be placed on the lid with the rim pulled upwards, allowing cooking with top heat.
The skin of chicken, fish and sausages should be cut into before they are placed on the grill. This also applies to the fat edge of pieces of meat such as rump steaks or pork chops.
Not only professionals use meat, roasting or grill thermometers to determine the core temperature of a piece of meat and thus determine the perfect cooking level. In addition to models for piercing, there are also meat thermometers with wireless or Bluetooth transmission, which are particularly convenient and have various additional functions such as pre-installed programmes and acoustic alerts.
The German Barbecue Association e.V. (GBA) is the interest group for barbecue enthusiasts throughout Germany and regularly organises competitions. The declared aim: "To comprehensively promote the barbecue and barbecue culture in Germany and to cultivate the high recreational value of barbecuing as a cultural asset." Info: www. gbaev.de
A robust model with a long handle and stainless steel bristles is recommended for cleaning dirty grill grates. Tip: Wrap the cooled grill in damp newspaper for a few hours beforehand.
High-quality barbecue gloves are made of natural leather or particularly heat-resistant materials (e.g. aramid) and provide protection even at high temperatures. They are available as fist or finger gloves. When buying, pay attention to slip resistance, wearing comfort and fit.
A grill pan with grooves is recommended for mushrooms, cocktail tomatoes, diced vegetables and small pieces of meat. Important: Preheat well before use.
A grill turner with a long handle is particularly suitable for gently turning and lifting tender grilled food such as fish fillets.
Separate tongs should be provided for handling raw fish or poultry as well as cooked food and hot coals.
Barbecuing on wooden planks is based on a traditional Native American method of cooking fish over an open fire. In this country, the one to two centimetre thick planks made of wood, usually cedar or cherry wood, are commercially available. They should be soaked in water before grilling.
Liquid seasoning can be injected into large pieces of meat using a syringe. This ensures juiciness and that the flavours also penetrate the inside.
Summer is both barbecue and redcurrant season. The berries are an eye-catcher in cocktails and salads and are also suitable for marinades and sauces.
In 1952, the US American George Stephen invented the kettle barbecue - inspired by a buoy. It is the most widely used barbecue in Germany, inexpensive to buy and mobile thanks to its castors. Campfire Bread and sausages can also be prepared over a campfire. However, as this is not permitted everywhere and also harbours risks, fire bowls and fire barrels are the better alternatives.
Sugar and amino acids react with each other at temperatures of around 140 degrees and form new compounds. French scientist Louis Camille Maillard realised this at the beginning of the 20th century. The Maillard reaction, named after him, is responsible for the delicious roasted flavours that are produced when grilling, frying and baking food.
Flat skewers, double skewers or the use of two skewers each have the advantage that the pieces do not turn when they are turned. Wooden skewers should be soaked in water before use to prevent them from charring.
There are many ways to ensure sustainability when barbecuing, for example paying attention to the quality and animal welfare of meat or not using disposable plastic crockery. Environmentally friendly alternatives to coal as fuel include corn cobs, coconut shells, olive stones and grape vines. Rhubarb, cabbage, chard, comfrey and vine leaves can be used instead of aluminium foil.
Hot-pressed oils such as refined olive, peanut, rapeseed, soya and sunflower oil as well as clarified butter are suitable for barbecuing. It is important that no oil drips onto the hot embers, as this can cause harmful substances to be released onto the food.
Grill brushes with silicone bristles are recommended. They are heat-resistant and can be easily cleaned in the dishwasher.
A pizza stone makes the pizza particularly crispy in the grill. It must first heat up for 20 minutes before it is topped with the dough and ingredients. The pizza only takes a few minutes to cook in a closed grill (with lid). The pizza stone is also suitable for preparing bread rolls, tarte flambée and quiche.
When firing up the charcoal barbecue, a lot of smoke can be avoided by using a chimney starter and high-quality, dry briquettes. For smoke-free grilling, charcoal baskets are recommended, which ensure that the food is not above the heat source. A grease drip tray filled with water and placed directly under meat, sausages, etc. has also proven to be effective.
The reverse grilling method ensures strong roasted flavours and juicy, tender meat. It is first cooked at a low temperature and then grilled hot.
Hours of cooking under regulated, low heat with a juicy, tender, smoky and flavourful result: this is possible in a (barbecue) smoker. In the wood or coal-fuelled oven, the food is not placed directly over the embers or the fire.
The fifth flavour after sweet, salty, sour and bitter plays an important role in barbecuing. Umami is often described as "savoury, meaty, tasty". It is found in soya sauce, parmesan, shiitake, mushrooms, meat, Maggi seasoning, celery seed and dried tomatoes.
Clean the barbecue, prepare the tongs and other accessories, have a fire blanket, a bucket of sand or a powder extinguisher ready: Good preparation ensures a safe and relaxed barbecue.
For real fans, the barbecue season lasts from 1 January to 31 December. The biggest challenge with winter barbecuing is maintaining a constant heat in the barbecue. You should therefore grill with a lid in a place protected from the wind. If you barbecue with gas, you should use propane gas at low temperatures and keep a close eye on the frost-sensitive pressure regulator.
Porterhouse or T-bone steaks usually weigh between 1000 and 1500 grams. Such XXL steaks are impressive, but difficult to prepare. A thermometer is essential.
"Yakiniku" is the Japanese form of barbecuing. Bite-sized, thinly sliced pieces of beef, pork and other meats are cooked on grills over a charcoal flame and then dipped in a seasoning sauce.
Lemons are not only suitable for marinating grilled food and as a filling for grilled fish, but also for cleaning the grill grate. To do this, rub the metal bars with a halved lemon and leave for around two hours. Dirt can then be wiped off with a sponge or microfibre cloth.
