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Barbecue on the Salt Plank

As soon as it gets warmer outside, we head to the grill. So that there is a little variety on your grill, we will present “barbecuing on the salt plank” in the following article. The salt plank enables indirect, gentle cooking on the grill and excellently supports the natural taste of meat, fish & co.

Doesn’t that make my food oversalted?

When you see the salt stone, fear quickly spreads: Isn’t my grilled food completely oversalted with it? But here we can give the all-clear. The salt plank imparts a subtle, evenly distributed taste of salt to fish, meat, and vegetables, providing a pleasant seasoning.

What can I cook on the Salt Plank?

The salt plank is very versatile, from thinly sliced ​​meat to fish and vegetables. It is particularly suitable for sea fish and seafood, for example. However, thick-cut steaks are not recommended.

How does it work?

The salt plank needs to be preheated for about 10-15 minutes over medium-high heat. It is advisable to use the heat and, for example, grill the side dishes while it is preheating. Once the plate is preheated, there are two ways to grill on the salt plank:

  • Either you grill meat, fish, or vegetables and then let them finish cooking on the salt plank
    or you let it cook gently on the plank and give the grilled food a crispy crust at the end.
  • Incidentally, the salt plank is reusable and can be cleaned quite easily with a damp cloth. Remove any roasting residue with a scraper beforehand.
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Montenegro

What are some popular Montenegrin barbecue dishes?

Introduction: Montenegrin Barbecue Culture

Montenegrins have a deep love for grilled meats and vegetables, and barbecue is an important part of the country’s culinary culture. Montenegrin barbecue, also known as roštilj, is a popular way of cooking and enjoying food, especially during the summer months. It is a social occasion where friends and family gather, and the smell of grilled meat fills the air. The barbecue culture in Montenegro is diverse, with various regional specialties, and the dishes are rich in flavors and spices.

1. Cevapi: The Classic Montenegrin Sausage

Cevapi is a grilled sausage that is a staple in Montenegrin cuisine. It is made of minced beef or lamb, mixed with spices such as paprika, garlic, and onion. The sausage is traditionally served on a flatbread called lepinja, with ajvar (a red pepper and eggplant spread) and kajmak (a dairy product similar to clotted cream). Cevapi can also be enjoyed with fresh onions, sour cream, and cheese. It is a popular dish that is often served at festivals, street food stalls, and local restaurants.

2. Raznjici: Tender Skewered Meat

Raznjici is another popular Montenegrin barbecue dish, consisting of skewered meat, usually pork or lamb, that is marinated with spices and grilled over charcoal. The name comes from the skewer, called a razanj, which is used to spear the meat. Once cooked, the meat is juicy and tender, with a smoky flavor that is enhanced by the wood chips used to smoke the meat. Raznjici is served with fresh vegetables such as tomatoes, onions, and peppers, and often accompanied by a side of chips or grilled potatoes.

3. Pljeskavica: A Meaty Burger Alternative

Pljeskavica is a meat patty that is similar to a hamburger. However, it is made of a blend of pork and beef, mixed with onions, garlic, and spices. The patty is grilled until it is crispy on the outside and juicy on the inside. It is usually served on lepinja bread, with ajvar, kajmak, and fresh vegetables. Pljeskavica can also be topped with cheese, bacon, or a fried egg. It is a filling and satisfying dish that is popular among locals and visitors alike.

4. Raštan: A Traditional Grilled Vegetable

Raštan is a traditional Montenegrin vegetable that is often grilled on the barbecue. It is a type of kale that is grown in the region and is high in antioxidants and vitamins. The vegetable is marinated with olive oil, salt, and pepper before being grilled until it is crispy. Raštan is served as a side dish to the meat, and its slightly bitter taste complements the smoky flavors of the barbecue.

5. Ćumur: Smoked Meat Delicacy

Ćumur is a smoked meat delicacy that is unique to Montenegro. It is made by smoking beef or pork ribs over hot coals for several hours. The meat is first marinated with garlic, salt, and paprika, before being smoked with the wood chips of cherry, apple, or oak. Ćumur is served as a main dish, usually accompanied by fresh salads, bread, and wine. It is a rich and flavorful meat that is a must-try for any meat lover visiting Montenegro.

Conclusion: Montenegrin Barbecue, A Culinary Journey

Montenegrin barbecue dishes are a testament to the country’s rich culinary heritage. They are flavorful, hearty, and perfect for sharing with family and friends. Whether you prefer meat or vegetables, there is something for everyone in Montenegro’s barbecue culture. The dishes are not only delicious but also showcase the country’s agricultural traditions and local ingredients. So, the next time you visit Montenegro, don’t forget to indulge in its barbecue delights and experience a culinary journey that will leave you wanting more.

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South Korea

Are there any famous South Korean barbecue dishes?

Introduction: South Korean Barbecue

South Korean barbecue is a popular cuisine that has gained global recognition for its unique flavor and style. The traditional Korean barbecue dishes are typically grilled meat dishes that are seasoned with various sauces and spices, and cooked over an open flame. Korean barbecue is also known for its communal dining experience, where diners cook their own meat at the table on a built-in grill, while enjoying the company of friends and family.

Traditional Barbecue Dishes

There are several traditional Korean barbecue dishes that have become famous around the world. These dishes are typically made with beef, pork or chicken, and are marinated in a combination of soy sauce, garlic, ginger and other spices. The meats are then grilled over an open flame or on a built-in grill at the table. Some popular traditional Korean barbecue dishes include bulgogi, galbi, samgyeopsal, and dakgalbi.

Bulgogi: The Most Popular Barbecue Dish

Bulgogi is one of the most popular Korean barbecue dishes, and is made with thinly sliced beef that has been marinated in a sweet and savory sauce. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and ginger. The beef is then grilled over an open flame or on a built-in grill at the table. Bulgogi is typically served with rice, lettuce leaves, and other side dishes such as kimchi and pickled vegetables.

Galbi: The King of Ribs

Galbi, also known as kalbi, is a Korean barbecue dish made with beef or pork ribs that have been marinated in a sweet and savory sauce. The marinade typically includes soy sauce, sugar, garlic, sesame oil, and other spices. The ribs are then grilled over an open flame or on a built-in grill at the table. Galbi is typically served with rice, lettuce leaves, and other side dishes such as kimchi and pickled vegetables.

Samgyeopsal: A Pork Lover’s Delight

Samgyeopsal is a Korean barbecue dish made with thick slices of pork belly. The pork is typically grilled over an open flame or on a built-in grill at the table, and is seasoned with salt or other spices. Samgyeopsal is often served with lettuce leaves, sliced garlic, and a variety of dipping sauces.

Dakgalbi: A Spicy Chicken Barbecue Dish

Dakgalbi is a spicy Korean barbecue dish made with chicken that has been marinated in a spicy sauce. The marinade typically includes gochujang (red pepper paste), garlic, soy sauce, and other spices. The chicken is then grilled over an open flame or on a built-in grill at the table, and is often served with rice, lettuce leaves, and other side dishes such as kimchi and pickled vegetables.

In conclusion, South Korean barbecue dishes have become famous around the world for their unique flavor and style. Traditional Korean barbecue dishes such as bulgogi, galbi, samgyeopsal, and dakgalbi are popular among meat lovers and are typically grilled over an open flame or on a built-in grill at the table. The communal dining experience, where diners cook their own meat at the table, adds to the charm of Korean barbecue, making it a must-try cuisine for anyone visiting South Korea or looking to explore new flavors.

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United States of America

What is the role of barbecue in American cuisine?

Introduction: Barbecue in American cuisine

Barbecue, also known as BBQ or barbeque, is a quintessential part of American cuisine. It is a cooking method that involves slow-cooking meat over an open flame or hot coals, which imparts a smoky, savory flavor to the meat. While it is popular all over the country, barbecue has its roots in the southern United States, where it has been a staple of the cuisine for centuries.

The history of barbecue in America

The origins of barbecue in America can be traced back to indigenous Native American tribes, who would cook meat over an open flame. However, it was African slaves who brought the practice of slow-cooking meat to the southern United States. They would smoke meat over hardwood fires for hours, creating a tender and flavorful final product. Barbecue quickly became a popular way to cook meat in the South, and it spread throughout the country during the 19th and 20th centuries.

The different styles of American barbecue

There are several different styles of American barbecue, each with its own unique flavor and cooking method. The most well-known styles are Texas-style, Kansas City-style, Memphis-style, and Carolina-style. Texas-style barbecue typically involves slow-cooking beef brisket over mesquite wood, while Kansas City-style barbecue is known for its use of sweet, tangy sauce and a variety of meats. Memphis-style barbecue features dry-rubbed meats and a focus on pork, while Carolina-style barbecue is known for its vinegar-based sauce and pulled pork.

The regional variations of barbecue

In addition to the different styles of barbecue, there are also regional variations that reflect the local ingredients and traditions. For example, in the Carolinas, whole hogs are often roasted over an open flame, while in Alabama, white sauce made from mayo and vinegar is a popular condiment. In Texas, beef is often the focus of barbecue, while in the southeastern United States, pork is the most commonly used meat.

Barbecue as a social event and tradition

Barbecue is more than just a way to cook meat – it is also a social event and tradition. Barbecues are often held for holidays, special occasions, or just as a way to bring friends and family together. They can range from small backyard gatherings to large-scale festivals, and they often involve music, games, and plenty of food.

The impact of barbecue on American culture and cuisine

Barbecue has had a significant impact on American culture and cuisine. It has become a symbol of southern hospitality and a way to celebrate local traditions and ingredients. Barbecue restaurants and competitions are popular throughout the country, and many cities have their own signature style of barbecue. Barbecue has also influenced other cuisines, such as Korean barbecue and Brazilian churrasco, which incorporate similar slow-cooking techniques. Overall, barbecue is an important part of American culinary history and a beloved tradition that continues to evolve and inspire.

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Uruguay

What is the significance of asado (barbecue) in Uruguayan cuisine?

Introduction: The Importance of Asado in Uruguayan Culture

Asado, the Spanish term for barbecue, is an integral part of Uruguayan cuisine and culture. It is not just a way of cooking meat, but also a social event that brings people together. Asado is more than just a meal; it is a ritual that is deeply ingrained in the Uruguayan way of life. Asado is considered a national dish of Uruguay and is celebrated in festivals and family gatherings.

The History of Asado in Uruguay

Asado has been an important part of Uruguayan culture for centuries. The origins of asado can be traced back to the gauchos, who were the cowboys of the South American pampas. The gauchos used to cook their meals on an open fire of wood, which gave the meat a unique smoky flavor. This tradition was later adopted by the urban population, and asado became a popular way of cooking meat in Uruguay.

The Different Cuts of Meat Used for Asado

Asado is typically made with beef, which is a staple in the Uruguayan diet. The most popular cuts of meat used for asado are vacio (flank steak), asado de tira (short ribs), and entraña (skirt steak). These cuts are marinated in a mixture of oil, salt, and herbs before being grilled over wood or charcoal.

The Traditional Method of Preparing Asado

The traditional method of preparing asado involves cooking the meat over a wood fire, which gives it a smoky flavor. The meat is usually cooked on a metal grill, known as a parrilla, which is placed over the fire. The heat is regulated by moving the coals closer or further away from the grill. Asado is typically cooked slowly, which helps to tenderize the meat and infuse it with flavor.

The Social Significance of Asado in Uruguayan Culture

Asado is not just a meal, but a social event that brings people together. It is a way of celebrating life, family, and friends. Asado is often prepared on weekends and holidays, and it is a common sight to see families and friends gathered around a parrilla, enjoying a meal together. Asado is a symbol of hospitality and is a way of welcoming guests into one’s home.

Asado’s Role in National Celebrations and Festivals

Asado is an important part of Uruguayan national celebrations and festivals. It is a common sight to see large asados being prepared in public parks and squares during festivals and holidays. Asado is a way of celebrating Uruguayan culture and tradition, and it is a way of bringing people together. Asado is an important part of Uruguayan identity, and it is something that is cherished and celebrated by the Uruguayan people.

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Australia

Moreton Bay Bugs with Garlic Butter: Grill or barbecue these sweet, delicate crustaceans and serve with garlic butter.

Introduction: How to Prepare Moreton Bay Bugs with Garlic Butter

Moreton Bay bugs are sweet and delicate crustaceans that are commonly found in the waters of Australia. These bugs have a distinct flavor that is enhanced when they are cooked with garlic butter. Preparing Moreton Bay bugs with garlic butter is a simple and delicious way to enjoy this seafood delicacy.

To prepare Moreton Bay bugs with garlic butter, you will need to start by cleaning and preparing the bugs. Next, you will need to decide on a cooking method. Grilling and barbecuing are both excellent options for cooking Moreton Bay bugs. Once the bugs are cooked, they can be served with a delicious garlic butter sauce that complements their natural sweetness.

Grilling vs. Barbecuing: The Best Cooking Method for Moreton Bay Bugs

When it comes to cooking Moreton Bay bugs, you have two main options – grilling or barbecuing. Both methods are excellent choices, but they do have some differences.

Grilling is a quick and easy way to cook Moreton Bay bugs. To grill the bugs, simply brush them with olive oil and season with salt and pepper before placing them on a preheated grill. Cook for 5-7 minutes on each side until they are cooked through.

Barbecuing is a great option if you want to infuse your Moreton Bay bugs with a smoky flavor. To barbecue the bugs, you will need to place them on a skewer and cook over a charcoal fire. This method takes a bit longer than grilling, but the end result is well worth the extra time.

The Perfect Accompaniment: How to Make Delicious Garlic Butter for Moreton Bay Bugs

Garlic butter is the perfect accompaniment for Moreton Bay bugs. To make garlic butter, you will need to start by melting butter in a pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley, salt, and pepper.

Once the Moreton Bay bugs are cooked, they can be served with a dollop of garlic butter on top. If you want to take the dish to the next level, you can also serve the bugs with a side of crusty bread to soak up the delicious garlic butter sauce.

In conclusion, Moreton Bay bugs with garlic butter are a delicious seafood dish that is easy to prepare, and perfect for any occasion. Whether you choose to grill or barbecue the bugs, they are sure to be a hit with your family and friends. So, why not give this recipe a try and discover the delicious flavors of Moreton Bay bugs with garlic butter for yourself?

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Australia

Prawns on the Barbie: Skewer marinated prawns and grill them on the barbecue until cooked and slightly charred.

Introduction: Grilling Prawns on the Barbie

Grilling prawns on the barbie is a popular and delicious way to enjoy seafood during the summer months. This Australian favorite involves skewering marinated prawns and grilling them on the barbecue until they are cooked to perfection and slightly charred. The end result is a mouth-watering dish that is bursting with flavor and perfect for sharing with friends and family.

Preparing and Marinating the Prawns

To prepare the prawns, first ensure that they are cleaned and deveined properly. Then, create a marinade by combining olive oil, fresh lemon juice, garlic, salt, and pepper. Mix well and add the prawns to the mixture, making sure that each one is coated evenly.

Allow the prawns to marinate in the fridge for at least 30 minutes, or up to two hours. This will infuse them with flavor and help to tenderize the meat, ensuring a juicy and delicious end result.

Grilling the Prawns to Perfection

When it comes to grilling the prawns, it is important to ensure that the barbecue is hot and that the prawns are evenly spaced on the skewers. Grill for approximately 2-3 minutes per side, or until the prawns are pink and slightly charred.

Be careful not to overcook the prawns, as they can become tough and rubbery. Once cooked to perfection, remove them from the grill and serve with a fresh salad or your favorite dipping sauce.

In conclusion, grilling prawns on the barbie is a simple yet delicious way to enjoy seafood during the summer months. With a little preparation and the right technique, you can create a dish that is bursting with flavor and perfect for sharing with friends and family. So fire up the barbecue, grab a cold drink, and enjoy this Australian classic!

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Australia

How is Australian barbecue different from other types of barbecues?

Introduction to Australian Barbecue

Australian barbecue, commonly referred to as “barbie” is a popular and much-loved pastime in Australia. It is a social event that brings family and friends together, especially during weekends and holidays. Barbecuing in Australia is more than just cooking; it is a way of life that has been passed down from generations to generations. It is not just about the food, but also a chance to socialize, relax, and enjoy the outdoors.

Meat Cuts and Marinades

The meats that are commonly used for Australian barbecues include beef, lamb, pork, and poultry. These meats are often prepared with a marinade or rub before cooking. The marinades are usually made from a combination of herbs, spices, oil, and vinegar, which gives the meat a distinct flavor. The most popular marinade is the “barbie sauce,” a mixture of tomato sauce, Worcestershire sauce, and brown sugar. Some cuts of meat, such as sausages and burgers, are also commonly used in Australian barbecues.

Fuel Sources and Barbecue Tools

The traditional fuel source for Australian barbecues is charcoal, which gives the meat a distinct smoky flavor. However, gas barbecues are becoming more popular due to their convenience and ease of use. Barbecue tools such as tongs, spatulas, and barbecue forks are used to flip and turn the meat while cooking. Meat thermometers are also used to ensure that the meat is cooked to the correct temperature.

Weather and Outdoor Settings

As Australia is known for its warm and sunny weather, barbecuing is often done outdoors. Parks, beaches, and backyards are popular locations for barbecues. However, during the winter months, barbecuing may be done indoors using an electric grill or a stovetop grill. The outdoor setting provides a relaxed and casual atmosphere, where people can sit back, enjoy the food, and socialize.

Sauces and Accompaniments

In addition to the meat, sauces and accompaniments play an important role in Australian barbecues. A variety of sauces, including tomato sauce, mustard, and barbecue sauce, are used to enhance the flavor of the meat. Salad and vegetables, such as coleslaw, potato salad, and grilled vegetables, are commonly served as side dishes.

Social and Cultural Significance

Barbecuing in Australia is more than just a way of cooking; it is a social and cultural event that brings people together. It is a chance to relax, enjoy the outdoors, and socialize with family and friends. It is also a symbol of the Australian lifestyle and reflects the country’s love for the outdoors and its casual and laid-back approach to life.

Regional Variations in Barbecue Styles

While the basic concept of barbecuing is the same throughout Australia, there are regional variations in the style of barbecuing. For example, in the southern states, barbecuing is more focused on beef and pork, while in the northern states, barbecuing is more focused on seafood and exotic meats such as crocodile and kangaroo.

Comparison with Barbecue Traditions Worldwide

Australian barbecue has a unique style and flavor that distinguishes it from other barbecue traditions worldwide. While American barbecue is known for its use of dry rubs and slow-cooking techniques, Australian barbecue is known for its use of marinades and charcoal fuel. The Brazilian churrasco, which features skewered meats cooked over an open flame, is similar to Australian barbecue in its use of charcoal and outdoor setting. However, the focus is more on beef and pork rather than a variety of meats.

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Armenia

What are some popular Armenian barbecue dishes?

Introduction: Armenian Cuisine at Its Finest

Armenian cuisine is known for its delicious and flavorful dishes, and Armenian barbecue is no exception. The tradition of barbecuing meat over an open flame dates back centuries in Armenia, with unique techniques and spices used to create mouthwatering dishes. From the juicy and succulent khorovats to the spicy and unique basturma, here are some of the most popular Armenian barbecue dishes.

Khorovats: The King of Armenian Barbecue Dishes

Khorovats is the most popular barbecue dish in Armenia and is often referred to as the “king of Armenian barbecue.” Made with chunks of marinated meat, such as beef, pork, or lamb, khorovats is cooked over charcoal on a skewer. The meat is seasoned with salt, pepper, and a blend of herbs and spices, including paprika, cumin, and garlic. The result is a juicy and flavorful dish that is often served with fresh herbs and vegetables, such as parsley, tomatoes, and onions.

Lyulya Kebab: A Flavorful and Juicy Treat

Lyulya kebab is another popular Armenian barbecue dish that is made with ground beef or lamb mixed with onion, herbs, and spices, including coriander, cumin, and paprika. The mixture is formed into a sausage-like shape and grilled over a charcoal fire. The kebab is often served with fresh herbs and vegetables, such as cilantro, parsley, and tomatoes, and is typically eaten with flatbread and yogurt sauce.

Shashlik: A Delicious and Traditional Dish

Shashlik is a traditional Armenian barbecue dish that is made with chunks of marinated meat, such as beef, pork, or lamb, and grilled over a charcoal fire. The meat is typically marinated in a blend of olive oil, vinegar, lemon juice, and a mix of herbs and spices, including paprika, cumin, and garlic. Shashlik is often served with fresh herbs and vegetables, such as parsley, tomatoes, and onions, and is typically eaten with flatbread.

Manti: A Dumpling-Like Dish with a Barbecue Twist

Manti is a traditional Armenian dish that is typically made with dumplings filled with meat and spices, such as garlic, coriander, and cumin. In Armenian barbecue, manti is cooked over an open flame and served with a spicy tomato sauce and yogurt. The result is a delicious and unique dish that combines the flavors of barbecue and traditional Armenian cuisine.

Basturma: A Unique and Spicy Barbecue Treat

Basturma is a unique Armenian barbecue dish that is made with beef or lamb that has been cured with a blend of spices, including garlic, cumin, and paprika, and then cooked over an open flame. The result is a spicy and flavorful dish that is often served with fresh herbs and vegetables, such as parsley, tomatoes, and onions.

Harissa: A Unique and Filling Barbecue Dish

Harissa is a filling and hearty Armenian barbecue dish that is made with wheat, meat, and spices, including cinnamon, cumin, and coriander. The mixture is cooked over an open flame for several hours until it becomes a thick and porridge-like texture. Harissa is often served with fresh herbs and vegetables, such as parsley, tomatoes, and onions, and is typically eaten with flatbread.

Dolma: A Traditional and Satisfying Barbecue Delight

Dolma is a traditional Armenian dish that consists of grape leaves stuffed with a mixture of rice, meat, and spices, including cinnamon, cumin, and coriander. In Armenian barbecue, dolma is cooked over an open flame until the grape leaves become charred and crispy. The result is a satisfying and flavorful dish that is often served with fresh herbs and vegetables, such as parsley, tomatoes, and onions.

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Lifestyle

Planning & Organizing a Barbecue Party

Lots of useful tips for planning a barbecue party and organizing the tricks for a barbecue party. If the weather cooperates, the next barbecue evening is not far away. A barbecue party with friends, acquaintances, and family is just the thing for a warm summer evening. In order for this party to run smoothly and for everyone to have fun, however, proper planning and preparation are required. A few things should also be considered during the party in order to be able to enjoy an all-around cozy evening.

Choosing the right location

First of all, you have to find the right place to have a great party. Homeowners with their own garden naturally have it the easiest here. On the terrace, there is usually enough space for enough guests and the grill. Other barbecue organizers have to switch to alternatives. Perhaps a larger balcony is available or friends or acquaintances make their terrace available. Once you have found the right place for the barbecue party, you can continue with the planning.

Send out invitations early enough

The next step is to invite friends, family, and acquaintances. Depending on the location, it should already be planned here how many guests can be accommodated there. It should always be remembered that by no means all invited guests will appear. In the days of smartphones, this is usually done in a few moments. For example, a group can be set up on Whatsapp and/or Facebook, with all guests being added and being informed about the upcoming barbecue party.

If current cell phone numbers are not available, there is still the (old) option of sending them a card or simply stopping by in person. This should be done as early as possible. Time is often short, especially for working people, so a short-term barbecue party can definitely be a problem. If possible, guests should be asked directly what they like to eat and drink and whether they are vegetarian or vegan. Because of course, everyone should be full at the barbecue party.

Create shopping list

Now it’s time to get down to business: the shopping list. Admittedly, the planning is not easy: who eats what and how much? Which drinks do you think are preferred? Even if the guests were asked beforehand about their preferences, the planning is a bit of a gamble, especially with regard to the quantity. In any case, different types of meat should be on every shopping list, e.g. B. pork, turkey, and chicken. On average, you can and should count on 250 to 300 grams per person – of course only for meat-eaters. Potato and pasta salad, baguette, sauces, herb butter, mozzarella and, if necessary, fresh rolls round off the meal perfectly.

  • Men, in particular, like to drink a cool beer with every piece of meat. But drivers should also be considered: alcohol-free beer, soft drinks such as cola and water, and sparkling wine (especially for women) should also be on the shopping list.
  • Finally, the grill accessories should not be missing: Coal for the charcoal grill and grill lighter make the whole party possible.

Make the final preparations

Once the shopping list has been ticked off in the supermarket, the final preparations are made on-site so that the barbecue party runs smoothly.

  • The grill should initially be set up at a safe distance from the dining table. It is advisable to set up a larger table right next to it so that finished food can be stored temporarily
  • A meat bowl is recommended to bring the meat to the table later. That way, no guest has to stand up for every piece of meat.
  • There should also be no obstacles between the grill and the dining table. A bulging grill plate that was previously lying on the floor will certainly spoil the mood of some guests.
  • Drinks should be chilled a few hours before the party starts. If a bottle is removed, it should be replaced immediately so that cool drinks can always be offered.

Lay the table

If it’s the first barbecue evening this year, the table and chairs should be wiped down with a damp cloth. Plates, cutlery, saucers, glasses, and serviettes belong on every table. Cool containers for water bottles certainly don’t look bad either. Nevertheless, you should always make sure that there is enough space for the Schalke, which will later be filled with meat, and the baguette. If the dining table is too small, a smaller table can be positioned nearby to place sauces, etc. on it. So absolutely nothing can go wrong and the barbecue party is sure to be a huge success and a perfect dinner party that will be remembered.

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