All about spring grilling

2023. 03. 29.

Marinate before grilling

Pickling is a very important precursor to roasting meat. It not only gives it flavor, but also softens the fibers, so the result will be much tastier. We have brought you some tips for pickling. 

• Marinate the poultry the night before grilling, because the meat is usually dry, and the marinade softens it and keeps it moist.. 
• We have to use a sour medium if we want to soften the meat well. For example, lemon juice, wine, fruit or balsamic vinegar. The role of acidic elements in the marinade is to soften the meat.
• After the acid marinade comes the oil and spices.
• You can also use yogurt marinade, simply because yogurt is also acidic. However, due to its fat content, you do not need to supplement the marinade with spicy oil.
• The oil should be heat resistant. The role of the oil is to mix the spices and to keep the meat moist.
• There is also a dry marinade, in which case we do not use caustics that dissolve the meat fibers. 
• You can use a variety of spices for pickling, such as herbs. You can bring a lot of exciting flavors together with pickling. Use lime or lemon juice, chili, thyme, oregano.
• The color of the meat will be better if you add a little brown sugar to the marinade.
• Store marinated meats in a well-sealed box. Or put it wrapped in foil in the refrigerator.
• You can marinate for several days, for example, you can soften red meat this way, in which case you should turn the meat at least once a day and check the raw materials!
• Remove the green spices from the meat before grilling, because they will taste bitter when they burn.. During the marinating, the meat absorbs their aroma anyway.
• Heavier meats should be smeared with mustard, then the spices will stick to it, because in this case the acidic mustard also functions as a marinade. By the way, pepper, garlic, and maybe a little rosemary go well with these meats.

Should the meat be cooked slowly or quickly?

You can cook the meat slowly or quickly. It doesn't matter whether it's grilling or barbeque.  The essence of grilling is that you cook the meat suddenly. In this case, you use a high temperature. The delicious, crispy crust that forms on the meat from the sudden cooking makes it tasty. In this case, the meat remains soft on the inside, especially if we use the sous vide technology, beforehand, which is a typical procedure for steak. So, if you prefer grilling, you can choose from these grills.
As opposed to grilling, barbeque is about slow cooking and smoking. The meat is marinated and roasted over low heat for long hours, sometimes days. Heavier and larger meats, ribs and other red meats are baked in a barbeque oven. Meat that takes a long time to cook. BBQ is perhaps best known for its signature, delicious, sticky homemade sauce.

Fresh spring vegetables for garnish

Grilling is best when you eat delicious, fresh, crunchy vegetables alongside the meat. We can make a lot of exciting salads to go with the roast meat. One of the easiest and most popular dressings is to drizzle honey and balsamic vinegar over the salad.. In this case, it is best if there is also iceberg lettuce, red onion, and cherry tomatoes in the vegetable mixture that you put together. Real experts can add avocado and even fruit. After all, the acidity of the fruit goes very well with salads.
A very good example of this is the Sicilian orange salad, which is prepared with red onion, olive oil and spices. Its exciting and special flavors, the acidity of the orange and the oil make this salad predestined to provide a divine composition of flavors.Orange salad goes very well with red meat.  But a little bit of pumpkin seed oil or a little green spiced yogurt will also brighten up most salads.
By the way, in this case, fresh spring vegetables should be used for the salad, you go very well with radishes, cucumbers and other vegetables that are growing just now. You get nutrient-rich, fresh vegetables if you don't buy from greenhouses. But whatever you decide, you can be sure that the variations of salads are endless.
If you slice a large amount of vegetables, they can be of great help the vegetable prep machines. 

Fermented vegetables

What else goes well with meat? The pickle!  Fermented vegetables are not only divine and help digest meats, they are also very healthy. One of the simplest forms of pickling is fermentation, the essence of which is to put the vegetables to be pickled in salty juice.
It must then be sealed in a box or bottle, as sealing off from oxygen is an important element of the whole operation. In such cases, the lactic acid bacteria found on the plants multiply.  They are very healthy digestive bacteria anyway, so there is no need to be afraid of this process.  Salt water is needed to rid vegetables of harmful bacteria that appear alongside good bacteria. However, the fermentation process does not start this way.

In fact, you can also ferment fruit and vegetables, and it is worth fermenting as many varieties as possible in this way. Cabbage, cauliflower, beets and radishes are very popular ingredients for fermented vegetables. It is precisely these fiber-rich plants that are extremely healthy even without fermentation and are good for the intestinal flora. In addition, they can be divine side dishes when grilling. For fermentation, it is good if you use professional kitchen slicers, because the quality will be uniform if you manage to cut the vegetables evenly. We recommend this vegetable peeler  or this  pepper core remover, but also this coring tool for tomatoes. By the way, for all other cases when you need to quickly cut, grate or peel vegetables.