Grilling: 10 tips for flawless grilling

Tips for grilling will soon be back in high season. In order to be able to enjoy your barbecue fun undisturbed by avoidable mistakes, we have put together 10 useful tips for you to ensure that you get the best barbecue enjoyment.

Tips for grilling - How to avoid mistakes

The top priority when grilling is safety, which is why we first start with tips for safe grilling.

• Barbecue lighter: Accidents often occur when lighting barbecues if unsuitable barbecue lighters are used, such as alcohol. Instead, use an electric grill lighter or lighting cubes. Optionally, you can make the grill lighter yourself.
• Choosing a location: In any case, your grill must be stable and stand securely. If a wobbly grill tilts, it easily leads to burns. The surface should also not be easily flammable if a glowing coal falls on the floor.
• Use grill tongs: Meat or vegetables on the grill must be turned over at some point. Especially with meat, you should definitely use barbecue tongs here. If you prick the food to be grilled with a fork, the juice runs out of the meat and it quickly becomes dry and chewy.
• Marinade: Marinated meat is very popular when grilling. With a marinade with honey or sugar, there is a risk that the marinade burns quickly and turns black. Not only does it look ugly, it also doesn't taste good. It is best not to apply the marinade to the meat until it is already half-cooked.
• The right oil: There is a lot of heat when grilling. For this reason, you need an oil with a high smoke point. Incidentally, this applies to both the care of the grate and the marinade. Oils that you can heat up are sunflower oil or refined soybean oil.
• Beer on the food to be grilled: Beer is often drunk when grilling - you should leave it at the same time and not pour beer over the food to be grilled. This would whirl up ashes that spread out on the food to be grilled. Not only is this unhealthy, it is also not conducive to taste. The same applies to the smoke created by beer.
• Fish not directly on the grill: You can easily put meat or sausages and vegetables directly on the grill. If you grill a fish, such as a pike, you can do it much better in a grill basket. Otherwise the skin of the fish will stick to the rust.
• Lean meat: If you prefer lean meat, this is less suitable for the grill. Meat with a fat grain remains significantly juicier on the grill. If the meat has a thick edge of fat, be sure to leave it on when grilling. The meat becomes less dry and tastes better. After grilling, you can cut off the fat rim if you don't like it.
• Let meat rest: You can enjoy sausages or grilled vegetables when they are done. Grill meat, don't cut it straight away when you get it off the grill. Let it rest on the plate for five minutes, so that the juice is better distributed in the meat.
• Season: Season meat before putting it on the grill. The spices can penetrate the meat better and make it more tasty. Salt also does not remove any liquid from the meat if you only salt the food to be grilled just before it is placed on the grill.

The best tips and home remedies to clean the grill rack after grilling can be found in our next practical tip.