Preparing grilled meat

Choosing the right meat can make all the difference for your barbecue evening. When buying meat for the grill, you should make sure it is of high quality. Therefore, always buy your meat from the butcher. This way you can ensure that you get tender meat that you can give a nice crust on the grill. High-quality meat also makes preparation on the grill grate easier. It doesn't matter whether you use a charcoal grill with embers or a gas grill. With quality barbecue food, you can easily achieve your perfect result. When shopping, therefore, make sure that the meat comes from free-range animals. This has the highest meat quality, and you will notice it later on the grill.

The only things you need for this, besides your grill, are grilling tongs for your steak and a meat thermometer for measuring the core temperature. Also, always set up two temperature zones on the grill right away, so you can bring your steaks to the perfect doneness with direct and indirect heat. But which meat should go on the grill now?

Beef , pork , poultry and lamb are popular options for the grill. Steaks, chops , chicken wings and thighs are just a few examples that are great for grilling. When it comes to beef , ribeye , beef tenderloin and porterhouse steaks are always a good choice. For pork, pork chops and pork loin fillets are popular options. If you prefer poultry , chicken breast fillets and chicken thighs are the first port of call. But: For the perfect grilled experience, you should always buy the chicken whole . You'll save a lot of money this way and with our tutorial ( here as a video ) you can easily prepare it for the grill yourself. In addition, our chickens are free-range and 100% antibiotic-free. You can find more information in our video series on the topic here .

Before you prepare your grilled meat, it is important that you store it properly to maintain the freshness and quality of the meat. First, you should place the meat on a stable and clean surface before putting it in the refrigerator. Make sure that the meat is well packaged. Either in a sealable plastic bag or in foil to avoid contact with other foods and prevent possible contamination.

Make sure the meat is at the bottom of the fridge. This will prevent meat juices from dripping onto other foods. At the same time, the bottom of the fridge is the coldest part, which optimizes meat storage. If you want to store the meat for a long time, you should freeze it. It is important to pack the meat in airtight containers or special freezer bags to prevent freezer burn. Before grilling, you should take the meat out of the fridge and bring it to room temperature so that it cooks more evenly.

You can find more information in our video series on this topic.

The preparation of grilled meat is crucial for the taste and tenderness of the meat. A good marinade plays an important role in this. The best marinade for grilled meat depends on personal preferences. But: A classic mixture of oil, vinegar, spices and herbs is always a solid choice.

For example, you can combine olive oil, balsamic vinegar, garlic, salt, pepper and rosemary to make a simple but tasty marinade. For a sweeter note, you can add honey or brown sugar. Lemon juice can give the meat a fresh and juicy note. Of course, a marinade based on oil and onions is also a good alternative. This preserves the natural flavor of the meat and complements it with umami. A very good choice for Label Rouge poultry, for example.

Ultimately, the marinade depends on your personal taste. Whether Mediterranean or classic, you can season the marinade however you like. However, it is essential that you marinate your meat properly, because marinating is a very good way to prepare the perfect steak and a classic aid when grilling.

You can find more information in our video series on this topic.

It is important to gently massage the marinade into the pieces of meat so that it can be absorbed properly. The longer the meat is in the marinade, the more intense the flavor will be. The meat should rest in the seasoning sauce for at least an hour, but ideally overnight in the refrigerator. The oil loosens the muscle fibers of the meat, making it tender and juicy.

Before grilling, you should let the marinade drip off a little. The meat juice and fat can cause your steaks to burn on the grill. So catch them in a bowl beforehand and drizzle them over your steaks again when grilling indirectly. When grilling, the marinade also forms a delicious crust and keeps the meat juicy.

With the right marinade, the grilled meat will be the highlight of any barbecue party and will delight your guests. So it's worth investing a little time in preparing the seasoning sauce because this will give you the best possible result for the perfect enjoyment.

You can find more information in our video series on this topic.