Summer is just around the corner and it's time to dust off the grill and dig out the barbecue tongs. Long summer evenings with friends, family, beer and smoke-filled gardens are just around the corner as the first steak sizzles over the coals. Here are our top ten tips to make your barbecue a complete success.
Feel the cooling breeze over the grill
To keep the grill cool, you can use a portable fan. In regions with very dry air, misting fans are very popular. They spray water mist into the air. The evaporation process requires energy, which is taken from the air.
If you need to have your hands free, take the so-called fan around your neck. They have a headset design and are really quiet because they are bladeless and run on a built-in brushless motor.
Tools that will make you a true connoisseur
If you are looking to go from beginner to grill master, we have got a few tools to help you do just that. The sturdy tongs allow you to easily and safely place heavy food on the grill. The extra length of the tongs keeps your hands farther away from the grill, reducing the risk of burns. A temperature probe is a good investment for outdoor cooking, as it can be difficult to tell if meat is cooked. Make yourself an herb brush by attaching the herbs of your choice (we like rosemary, thyme and parsley) to the end of a wooden spoon with some string. Simply dip the herbs in a little olive oil and brush on your meat before grilling. We like to use a grill basket when grilling apartment fish like our whole flounder. Protect your meat or fish in the basket and place it on the grill so it cooks easily and evenly. And the last tool for the barbecue connoisseur is the grill gloves. Their heat-resistant material will protect your hands from the flames so you can move hot pans and food around or even rearrange the coals.
Preparation is everything
It's important to know how much meat you'll need. One sausage, one burger and one lamb skewer per person is a good starting point. If you cook too much, leftovers are an easy midweek meal. Burgers and fish do not usually keep very well, but chicken, steak and steaks do. Sausages and skewers are a good idea if you are cooking for kids. Cut the sausages into more manageable pieces after cooking so they can eat as much or as little as they like. Our sausages with chicken, lemon, garlic and thyme are especially popular with kids. Side dishes and condiments are the key. Sausages, salads, pies and cheeses are guaranteed crowd pleasers. Our Somerset Cider Chorizo with Smoked Paprika is always a favorite. Browse our selection of condiments, ranging from pepper sauce for your steaks to staples like horseradish and mustard.
Marinate the meat
Add instant flavor to your meat by marinating it. Marinating overnight is the best way to ensure the flavors permeate the meat. Or, make it easy on yourself and add some of our ready-to-eat curing options to your box. We have a number of meats that are already marinated, such as our sticky chicken thighs, teriyaki beef skewers or fiery chicken thighs or piri piri wings. Be sure to shake off any excess marinade before placing the meat on the grill, especially if it is coated with oil. If the marinade is too juicy, the meat can burn more easily or catch fire, causing a bitter smoky taste.
Avoid refrigeration in the refrigerator
Take the raw meat or fish out of the refrigerator at least 20 minutes before grilling so it loses its coolness and reaches room temperature. If the meat is cold when it goes on the grill, there is a risk that it will burn on the outside before it is cooked halfway through. This is especially important with chicken, sausages and other pork for obvious reasons. But it's also important with burgers and steaks made from beef that your meat is as rare or well-done as you want it.
Choose your charcoal
Your choice of charcoal is important. A lump of charcoal ignites quickly and has a burn time of about an hour - a good choice if you want to cook a variety of meats. Briquettes, on the other hand, can burn for up to three hours at a constant temperature, making them perfect for grilling. Depending on what wood the charcoal comes from, it can deliver different flavors to your meat. Oak charcoal can produce subtle smoky caramel tones, while orange charcoal has a deep marmalade flavor that goes especially well with duck, chicken and turkey. We like to soak the oak French fries in water and place them on the hot coals when we are ready to grill. The water creates steam, which adds a wonderful oak flavor to the meat. This works especially well with pulled pork, as well as hickory wood French fries. Try apple wood for a sweeter flavor.
Direct and indirect cooking methods
Direct grilling is the most common grilling method.
It is excellent for thin cuts such as steaks, burgers, fish and sausages, as they are placed directly on the heat. One of the main advantages of direct grilling is that the high temperatures in the grill create the perfect conditions for searing, resulting in great flavor and texture of the meat. Indirect cooking methods are slightly more advanced than direct grilling. Place the meat next to the heat source, not directly on it. Once the coals are hot, spread them into two piles at opposite ends of the grill. Place a drip pan under the grill.