Whether you’ve only just picked up your barbecue tongs or are already an experienced barbecue expert, you’re sure to learn a thing or two here. We’ve compiled the most important information from A to Z for all barbecue enthusiasts.
There have long been natural alternatives to the unpleasant-smelling, greenish or white chimney starters, such as environmentally friendly wax and wood chip starters or barbecue starters made from coconut charcoal.
A baking tray can serve as a portable work surface or as a tray for hot food and barbecue utensils.
The stripes left on the food by the hot grill not only look appetising, but also add flavour with their roasted aromas. A high grilling temperature is essential for this.
Chunks are larger pieces of wood placed on the embers that impart a distinctive flavour to the food. In addition to various types of wood, there is also a selection of chunks with a brandy or whisky oak barrel flavour.
The Dutch Oven is a sturdy cast-iron casserole that can be placed directly in the embers. Barbecue briquettes or charcoal can be placed on the lid with the rim turned upwards, allowing cooking with heat from above.
The skin of chicken, fish and sausages should be scored before they are placed on the grill. This also applies to the fatty edge of cuts of meat such as rump steaks or pork chops.
It is not only professionals who use meat, roasting or grill thermometers to measure the core temperature of a piece of meat and thus determine the perfect level of doneness. In addition to models designed to be inserted into the meat, there are also meat thermometers with wireless or Bluetooth transmission, which are particularly convenient and offer various additional functions such as pre-set programmes and audible alerts.
The German Barbecue Association e.V. (GBA) is the interest group for barbecue enthusiasts throughout Germany and regularly organises competitions. Its stated aim: “To comprehensively promote barbecuing and barbecue culture in Germany and to cultivate the high recreational value of barbecuing as a cultural asset.” Info: www.gbaev.de
A sturdy 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 mitts or fingerless gloves. When buying, pay attention to slip resistance, comfort and fit.
A grill pan with grooves is recommended for mushrooms, cherry tomatoes, diced vegetables and small pieces of meat. Important: Preheat thoroughly before use.
A grill turner with a long handle is particularly suitable for gently turning and lifting delicate 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.
Plank grilling is based on a traditional Native American method of cooking fish over an open fire. In this country, one-to-two-centimetre-thick planks, typically crafted from cedar or cherry wood, are commercially available. They should be soaked in water prior to 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 the season for barbecues and redcurrants. The berries are a real eye-catcher in cocktails and salads and are also ideal for marinades and sauces.
In 1952, the American George Stephen invented the kettle barbecue – inspired by a buoy. It is the most widely used barbecue in Germany, inexpensive to purchase and mobile thanks to its castors. Campfire bread and sausages can also be cooked over a campfire. However, as this is not permitted everywhere and also carries 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 using two skewers per item have the advantage that the pieces do not turn when they are rotated. 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 by paying attention to the quality and animal welfare of meat or by avoiding disposable plastic tableware. Environmentally friendly alternatives to coal as fuel include corn cobs, coconut shells, olive stones and grapevines. 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 barbecue. It must first be heated for 20 minutes before the dough and toppings are added. The pizza takes just a few minutes to cook in a closed barbecue (with the lid on). The pizza stone is also suitable for making bread rolls, tarte flambée and quiche.
When lighting a charcoal barbecue, a significant amount of smoke can be minimized by using a chimney starter and high-quality, dry briquettes. For smoke-free grilling, charcoal baskets are recommended, as they ensure that the food is not directly above the heat source. A grease drip tray filled with water and positioned directly beneath meat, sausages, etc. has also proven to be effective.
The reverse grilling method ensures rich roasted flavours and juicy, tender meat. It is first cooked at a low temperature and then grilled at a high temperature.
Hours of cooking under controlled, low heat, resulting in juicy, tender, smoky and flavourful food: this is possible in a (barbecue) smoker. In the wood or coal-fired oven, the food is not placed directly over the embers or the fire.
The fifth flavour, following sweet, salty, sour and bitter, plays an important role in barbecuing. Umami is often described as ‘savoury, meaty, tasty’. It is found in soy sauce, Parmesan, shiitake mushrooms, mushrooms, meat, Maggi seasoning, celery seed and dried tomatoes.
Clean the barbecue, prepare the tongs and other accessories, and have a fire blanket, a bucket of sand or a powder fire extinguisher ready: Good preparation ensures a safe and relaxed barbecue.
For true enthusiasts, the barbecue season runs from 1 January to 31 December. The biggest challenge with winter barbecuing is maintaining a constant heat in the barbecue. You should therefore barbecue with the lid on in a spot sheltered from the wind. If you’re using a gas barbecue, you should use propane gas at low temperatures and keep a close eye on the pressure regulator, which is sensitive to frost.
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 style 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 ideal 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.
