Grill foods
Grilling is a health and versatile method of cooking. Thus
the ingredients do not have to be expensive, because just about everything is
suitable.
Minced meat - is the absolute favorite for barbecues. It is
easy to prepare and cooks quickly. Minced meat is usually available in the
shops as half beef and half pork.
Sausages - are also very popular. Brown and crispy on the
outside, juicy on the inside and with a fantastic smoky taste. Remember that is
how they are supposed to be, but this can only be achieved if you pierce them
several times before grilling to avoid bursting.
Pork - has the right cut for grilling to suit every taste:
belly, ribs, neck, knuckles or tail for people who like it crackly. Plus, the
back, fillet, haunch, butt and shank; or, the offal’s like the liver, kidneys,
and heart for the calorie-conscious gourmet. The meat should always be a little
mottled because the fat parts melt away during frying and the good piece
remains tender and juicy. Very lean meat can be surrounded with bacon or
brushed with oil during cooking.
Beef - is extremely suitable for barbecuing. When buying it,
take care to get well-hung cuts of meat. Contrary to pork, which should always
be fresh, beef requires at least 14 days after slaughtering to mature. It is
tender and mellow immediately after this period. The darker (almost shimmering
violet) the meat is, the tenderer and more well-hung it is.
Veal - is tenderer and leaner than beef and only suitable
for barbecuing in a limited fashion. As it dries out easily, it should be
surrounded by bacon or be wrapped in aluminum foil. Especially recommended are
joints, either whole or cut into slices, and marbled pieces like neck or
breast, either filled or as a rolled roast. As veal requires a mild grill heat
due to its consistency, it can be wonderfully prepared on the hot stone.
