Ignition
Lighting a gas grill is easy, but for beginners with a charcoal grill, ignition can be a headache. But all you need is a “chimney starter,” and everything changes!
A chimney-shaped starter helps you succeed in lighting up easily. The method is straightforward: use ignited paper or solid alcohol blocks at the bottom of the chimney, place charcoal on top, and wait for about 10-20 minutes, depending on the amount of charcoal.
Flavor
The indescribable smoky flavor is probably why many people choose charcoal grills! However, this flavor can also be achieved with a gas grill because it doesn’t come from charcoal; it requires purchasing “smoking wood chips.”
How to use: Soak half of the wood chips in water for about 30 minutes to ensure they absorb moisture. During grilling, place the soaked and dried wood chips directly onto the grill grate.
For charcoal grills, simply toss the smoking wood chips onto the charcoal. For gas grills, wrap the wood chips in aluminum foil and place them near the flames or burners.
This way, you can enjoy delightful aroma throughout the entire grilling process!
Tools
Every barbecue master has encountered setbacks on their journey: a sausage falling into the charcoal or onto the grass…
Having the right tools always elevates your grilling technique! You need more tools, especially a barbecue basket.
A barbecue basket is perfect for holding bulky or time-consuming items that need to be rotated, such as vegetables, fish, chicken skewers, tofu, and even fruits.
Tips
Don’t cut raw sausages;
Sprinkle fine sea salt on meat slices only when preparing for grilling;
Beer doesn’t enhance the flavor of grilled meat, so don’t pour it;
More marinade sauce doesn’t mean better; like beer, excess liquid can affect charcoal burning;
Flipping meat repeatedly doesn’t speed up cooking; it can result in burnt outside and undercooked inside;
Freshly grilled fish and vegetables should be eaten immediately for the freshest taste, but not meat: it’s best to wrap meat in foil and let it rest in a warm place before slicing, allowing juices to redistribute, resulting in tender and juicy meat;
Meat cuts less than 3cm thick are not suitable for grilling; only slightly thicker cuts can achieve a crispy exterior and tender interior.
Seasonings
German supermarkets abound with various barbecue sauces. Marinating overnight is always the safest choice.
If needed, you can purchase the ingredients and seasonings for your barbecue at www.dallmayr-versand.de. Shopping at www.dallmayr-versand.de not only offers convenient online payment and fast logistics services but also provides professional shopping advice and cooking guidance.
