As well as good quality ingredients, the most important rule of grilling is to keep the meat, vegetables or fish juicy behind a smoky crust. Here's how to grill your ingredients to perfection.
Preparation
Everyone has their own marinade recipe, if not, we need to develop one quickly. It's worth reading more good advice and procedures on what ingredients and spices to use to make it, and then create your own seasoning to your own taste. The most important thing is to marinate as early as possible, even a few days in advance, the night before, but at least 3 hours before cooking. Whether it's meat, vegetables or fruit, the marinade should always be oil-based, so it doesn't burn as quickly. I'm thinking of unfiltered olive oil or butter, which should only be used at the end of the marinade, as it will burn quickly. Oriental, thickly cooked sauces such as worchester, soya, fish sauce, chilli sauces, balsamic vinegars are popular with marinades. In addition, many people swear by mustards, real kechup, tomato paste and flavoured oils. But it's the spices that make the marinades really interesting, but they have to be handled with care because they burn when they cook. The main thing is definitely to let them sit in the seasoning as long as possible and let them come to room temperature before frying, so they will definitely cook through medium.
Let's look at the baking policy
In addition to chicken breast and loin, there are many exciting ingredients to work with. Lamb, fish, seafood, vegetables, and even the meatier types of fruit are heavenly grilled.
Filleted chicken thigh - 180 g / Heat: 180°C / Time: 25-30 min / Well done: 75°C
Chicken wing: 75 g /Heat: 180°C/ Time: 15 min/ Well done: 75°C
Duck breast: 220 g / Heat: 190°C / 10-15 min
Sirloin steak, sirloin steak, T-bone steak: 2.5 cm thick/ 200 - 220 °C/ 8 min
Color: 1.5 - 2.0 kg / 150 - 160 °C / 1 - 1.5 hours (indirect cooking mode)
Sides: 1.5 - 1.8 kg / 180 °C / 10-12 min (abalone, precooked)
Whole fish: 400 g / 180 °C / 25 min
Leg of lamb: 1.5 kg / pre-cooking: 60 min /160 °C / grill: 180°C / 12 min
Mushrooms, vegetables on skewers: 2-4 cm thick / 170°C / 8 min
Corn cobs whole: 180 °C / 15 min
Figs: cut an X in the bottom / 180 °C/ 5 min
Pears: cut in half / 160 °C / 12 min
What to bake at the end of summer?
It's the season for ripe fruit and vegetables, when you can grill thick-skinned capsicums, aubergines and sweet tomatoes whole on the barbecue. Roasted vegetable flesh is heavenly marinated as a side dish for heavy meats and as a topping for breads. And grilled meats never go out of fashion. With autumn approaching, feel free to reach for the game with some grilled fruit, or the tender suckling lamb, whose meat is instantly and delicately cooked on the grill.
Tip for restaurant owners
Pre-announced themed barbecues are useful and economical. Guests like to know what they are arriving for, what will be on the grill, and treat it as a special occasion when they arrive for a „Lamb on the grill” evening. Last but not least, we can also keep better track of the number of pre-registered guests, so that we have enough ingredients for these occasions.
