Grilling isn’t just searing meat – it’s an art for some and an intuitive process for others. But no matter which group you belong to, our tips are the key to a successful grilling adventure! Let’s make sure your next grill session is a total success!
1. The art of grill preparation
2. Just right: How to prepare your grill food perfectly
3. Sausages are old news: How to properly cook meat on the grill
4. The grilling question: Direct or indirect?
5. Perfected by the grill master: The final steps for a successful steak
1. The art of grill preparation
- Before the meat goes on the grill, the grill must be really hot. Gas and electric grills should ideally be preheated for at least 10 minutes, while charcoal grills need enough time to get glowing. A suitable fire starter (definitely not spirit!) helps bring the charcoal to the right temperature. If you use briquettes instead of charcoal, plan a bit of extra time for preheating.
- Before the meat goes on the grill, don’t forget to brush the grate with some oil so the food doesn’t stick. The best choice is heat-resistant rapeseed oil, which has no strong flavor. Sunflower oil works well too.
2. Just right: How to prepare your grill food perfectly
- Before the meat goes on the grill, let it rest outside the fridge first. Going straight from the fridge to the grill grate is not a good idea. The strong temperature difference between meat and grill causes the outside to burn while the inside is still too cold.
- It also makes sense to cut the steak into thick slices, about two to three centimeters thick. This keeps the meat juicy and prevents it from becoming tough.
- Grill marinades are debatable. High-quality meat often loses flavor with too much marinade because it covers the natural taste. Of course, you can marinate your meat, but dab off excess marinade before grilling. Otherwise, it drips into the coals and can release unhealthy substances.
- Otherwise, it’s enough to season the meat after grilling with freshly ground pepper and high-quality sea salt. It’s best to use grill spices only after grilling, otherwise they burn and spoil the taste of the meat.
3. Sausages are old news: How to properly cook meat on the grill
The holy grail of grilling? Internal temperature and cooking time! Cooking time is a rough guide, depending on the thickness of the meat. The internal temperature, however, is the precise measure of whether your steak is done or needs a little more love.
You can check the internal temperature with a good grill or cooking thermometer. Here are the key temperatures for different types of meat:
- Steak: 230 °C to 280 °C
- Poultry: 140 °C to 200 °C
- Game: 130 °C to 180 °C
- Fish: 160 °C to 180 °C
- Vegetables: 150 °C to 180 °C
More tips for grilling right:
- Make sure there’s enough space between the Grilling Grate and the coals, about ten centimeters. That way it won’t get too hot and the meat won’t burn right away.
- Important: Give the steak some time and rest on the grill! Constantly flipping and turning it won’t do it any favors. How long you should grill each side depends on the steak.
- For a cool checkerboard pattern, turn the steak 90 degrees halfway through the cooking time.
4. The grilling question: Direct or indirect? How to make the right choice at the grill
Depending on the grilling result you want to achieve, different grilling methods are suitable. Direct and indirect grilling mainly differ in the position of the Grilling Grate.
- With direct grilling, the food is placed directly over the hot coals, often on an open Grilling Grate. Here, the meat is penetrated directly by the heat of the fire, perfect for smaller cuts that should get a crispy crust.
- Indirect grilling, on the other hand, happens when the food is not placed directly over the coals. Instead, the grill lid stays closed, and the heat circulates gently around the meat. This method is ideal for larger cuts like ribs or whole chickens that need to cook slowly and gently.
Pro tip:
If possible, divide your grill into zones for direct and indirect grilling. This way, you can sear the meat first and then let it cook perfectly in the indirect zone. This often works better on a charcoal grill than on a gas grill. And a grill with a lid, like a kettle grill, is especially practical for this.
5. Perfected by the grill master: The final steps for a successful steak
- Once the steak has reached the right doneness, give it a few minutes to rest before serving. During this time, the delicious meat juices can distribute nicely. But be careful: take it off the grill. The method of keeping the meat warm on the Grilling Grate only causes it to dry out. If you want to prevent it from getting cold, wrap it in foil or, better yet, place it in a sealable container.
- Now sprinkle a little salt and pepper (and grill spices if desired) on top and serve. Good meat is best presented in thin slices, which you only cut after grilling with a sharp knife. This way, it keeps a wonderfully crispy crust on the outside while staying nice and juicy inside.
From grilled vegetables to BBQ desserts – the possibilities are endless! Check out our other posts and discover even more delicious ideas for your next grill party:
Christmas by the open fire: Festive recipes for Dutch Oven & Co.
Winter grilling: Tips and recipes
The best grilling recipes: From savory to sweet
Grilling steak - How to achieve the perfect steak from the grill
