All about grilled meat.
With the nice weather, the barbecue season is back!
But which types of meat are best for grilling?
When the weather is nice, it's time to go outside barbecue. There is no better weekend activity than a barbecue with family and friends.
The range of restaurants also includes delicious marinated barbecued meats, so if you don't have the opportunity to barbecue in the garden, you don't have to miss out on the atmosphere and flavours of the barbecue.
Which grilled meat is best?
The best and easiest meats to grill are Steaks.
The most popular and most widely consumed steak meat is beef, so it is no wonder that according to the survey Austrians are indulging their carnal appetite for beef (around 89%), especially steaks in all their varieties.
The steak can be prepared from many types of meat - veal, pork, lamb and poultry make delicious steaks. Fish steak can be a particularly healthy option.
Grilled beef
When we talk about traditional beef steak, it is cut from the high rib, roast beef or fillet. The meat from the high rib is usually very juicy and therefore very suitable for grilling. Entrecote, Chateaubriand and T-Bone are delicious grilled meat.
How do you grill a beef steak properly?
Sear the fillet steak on all sides, generally 5 minutes each on top and bottom, then another 2 minutes on both sides.
However, proper steaks are a matter of taste: if you like your steak rare, you should not exceed a cooking time of three minutes per side; for medium, a cooking time of five minutes is appropriate; and if you like your steak well done, you should grill it for about 10 minutes per side.
Grilled meat: the most popular types
What else is worth grilling apart from beef?
Grilled pork
Pork is the second most popular barbecue dish in Austria.
One of the tastiest cuts is pork loin, which requires some skill to prepare as it can easily dry out.
A lot depends on good pickling, but also on the right technique! The secret to a good barbecue chop is high heat and speed. It is worth frying close to the embers and should never be seared. By frying it on both sides for 1.5-2 minutes, it retains its fat content while being fully cooked.
Pork neck can be made into a fantastic steak, as it is fine, fatty and particularly juicy. An essential element of barbecue is also the grilled sausage it is made from pork.
Grilled poultry
The great advantage of grilling poultry is that the meat can be marinated for up to a few hours before grilling, it can be seasoned in a variety of ways and is usually cooked quickly. The particular advantage is the high biological quality, as it is low in fat but high in amino acids in the meat.
Grilling brings out the real flavour, whether it's chicken, turkey, duck or goose, everything is great on the barbecue.
Chicken is one of the staple foods of the barbecue world and is the most popular poultry in Austria. it can be used as a whole, or cut into different parts. the lower leg, wing, whole thighs and breasts can be prepared differently each time you barbecue. you can also prepare exciting dishes by roasting the chicken whole.
Grilled lamb
Lamb is a special delicacy. Lamb chops, in particular, are becoming increasingly popular for grilling, with some cuts needing very little time to cook over high heat. Leg of lamb can be cut into steaks or grilled whole.
The secret of a whole roast Leg of lamb is to cut into the thin layer of fat before browning, taking care not to cut into the meat.
After pre-frying, you can also make small cuts in the meat and stuff the spices in.
Another popular version for lamb is skewers with fillet of lamb and fresh grilled figs.
Grilled shrimps
One of the fastest and tastiest barbecue dishes is Shrimp. However, the succulent and tender flesh of the prawns presents a real challenge when grilling them. The task is not easy, but with good timing and good technique you can pull it off together.
Because of their size, you have to be very careful with prawns, as the heat required for external caramelisation also dries out the internal parts. By the time the moisture evaporates from the outside and the blushing begins, the heat has already penetrated the deeper layers, which can lead to tough meat.
It's worth using a higher heat and instead of frying individual crabs, fry five to six on a spit. When frying them up, make sure the crabs touch each other lightly so that they retain moisture better and don't dry out as much.
Order grilled meat online
Save time and order your grilled meat online! Browse in the webshop from Gastro Genius and choose from prepared, sliced and high-quality steaks and grilled meats!
