How to become a grill master? The basics are a grill and good tools.

A successful barbecue requires good preparation, a well-chosen grill, quality grilling equipment and enough time. But if you want to become a true grill master, our tips will also come in handy to turn your summer barbecue into an unforgettable gourmet experience.

Charcoal grill takes care of the typical taste and aroma

A quality grill is essential for a successful grilling result. While gas and electric grills are good alternatives for those who don’t want to spend time lighting a fire, connoisseurs and professional chefs prefer charcoal grills. While grilling takes more time, you will be rewarded with the typical smoky taste and aroma of grilled food. On the other hand, the disadvantage of charcoal grills need worse temperature control of the grill.

Briquettes or charcoal?

Are you hesitating whether to use briquettes or charcoal for your barbecue? For longer barbecues and barbecues, we recommend briquettes – they have a higher calorific value, burn longer and provide an even heat, which is essential for a barbecue. However, if you’re only grilling classic ‘quickies’ like a few pieces of chicken or vegetables, charcoal will serve you better.

How do I fire up the grill? Try a lighter chimney

When firing up the grill, most people reach for a liquid fire starter. But if you put too much of it in, the food will smell of it; if you put too little, the fuel won’t burn. Therefore, try a lighter chimney to easily fire up your grill. Fill it with briquettes or charcoal and light it with natural or solid lighter fluid. When all the coals are hot, dump them onto the fuel grate, spread them out evenly and start grilling.

You can tell if your grill is properly hot with a simple test

How do you know when it’s time to put the meat on the grill? A good grill takes 25-45 minutes to heat up. The desired intensity is reached when the coals are covered with a fine white ash. To make sure you don’t miss the right moment, we recommend checking the temperature regularly with a simple test.

Extend your hand about 10-15 cm above the grate. If you keep it there for more than 7 seconds, the temperature is still quite low. However, if your hand clicks in less than 4 seconds, the fire is at a sufficient temperature and you can start grilling.

Control the temperature inside the grill

You can control the temperature inside the grill with the air supply controls and the position of the coals. If you spread the coals, the temperature will decrease. If, on the other hand, the coals are folded together, the temperature will rise. This allows you to create different temperature zones in the fireplace and keep your food warm in the less heated parts.

Oil the grill grate regularly

Before you start grilling, remove the grill grate and grease it or brush it with a thin layer of oil. This will prevent the meat from sticking to the grate. In addition, a properly oiled grill grate will imprint beautifully on the meat and form a typical grill grate.

Try direct and indirect grilling

Direct grilling means conventional grilling on a grill directly over hot coals. This method uses high temperatures to quickly cook relatively small or thin foods that are not at risk of burning.

Indirect grilling is used to prepare larger and tougher foods that would become toasted with longer direct grilling. In this method, the food is not placed directly over the hot fuel, but is grilled in hot air at the edge of the grill, always under a hinged lid. As the temperature is lower than direct grilling, the cooking time is longer and can be up to several hours.

Get quality grilling equipment

As with all cooking, you can’t do without basic cooking tools like kitchen knives and cutting boards. However, in addition to these, you will also need quality grilling accessories. Grilling tongs, a turner, a butter knife, as well as skewers and a meat thermometer will all come in handy.

Choose the right knife

Choose knives according to the type of food you are processing. The all-purpose chef’s knife is versatile and can be used to cut meat, chop vegetables and chop herbs. However, you will get the best results if you take a knife with a clear purpose. In particular, a sharp meat knife, a vegetable knife and a serrated pastry knife should not be missing from your barbecue equipment.

Tip: Read our tips on how to choose the right kitchen knife.

Tips for preparing meat on the grill

• The steak slices should be 3-5 cm thick so that they do not fall apart or dry out too much on the grill. Grill them for about 4-6 minutes on each side, or 3 minutes for pork.
• We recommend grilling poultry for 5-10 minutes depending on its thickness.
• Pork and chicken should be allowed to rest after removing from the heat so that the juices inside are optimally distributed throughout the piece of meat. Therefore, cover or wrap the meat in foil for at least 5 minutes.
• On the other hand, serve and eat the lamb immediately after removing it from the grill so that it does not get tough.
• How to marinate meat for grilling

The secret of a perfect steak lies in the degree of sear

The most common mistake when grilling a steak is overcooking or undercooking it. You can tell if your steak is cooked to your liking by using a thermometer to measure the internal temperature of the meat. Although some chefs recommend other methods, such as the finger test, don’t rely on them too much.

Tip: When serving steak, be sure to offer your guests steak knives. Unlike conventional knives, these have a blade that penetrates the meat better.

Turn the meat, but don’t pierce

To ensure that the meat is cooked through beautifully, you need to turn it at least once during the grilling process. Use grill tongs to do this, not a meat fork. This is because once you pierce the meat, you lose precious juices and the result is tough, dry meat.

The marinade will provide a more pronounced flavour

The marinade gives grilled meat, vegetables or cheese a more pronounced flavour. But be warned – sweet sauces containing sugar will burn on the grill, so wait a few moments before removing the food from the grill. Apply the marinade with a grill rub or spray bottle if it’s too runny.

Prepare the grilled dessert

With a little experience, you can prepare an entire three-course menu on the grill, including dessert. Surprise your guests with grilled pineapple or peach, for example, which you can then flambé before serving. How to do it? Read our detailed article with tips on how to flambé properly.

Use a grill pan or griddle

If you’re grilling smaller pieces of food that might fall through the grates, place them on a grill pan or grill grate. If this is the case, we recommend adding a little oil, herb butter or marinade to the vegetables so they don’t burn.

Think safety

Before you start grilling, make sure the grill is on a stable and level surface so it doesn’t tip over. Don’t forget to wear a chef’s apron or turtleneck and gloves to protect yourself from the hot grease.