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Grilling Spare Ribs: This is How They Become Really Tender!

Want to grill spare ribs but don’t have time to turn them over and over for 3-4 hours over low heat? Why not try this recipe, in which the spare ribs are first cooked in a spicy broth. You have never eaten more tender spare ribs – I promise!

Spare ribs are something delicious: you can nibble on the crispy ribs to your heart’s content until your fingers and face are really smeared with barbecue marinade. Because eating spare ribs with a knife and fork is a no-no!

Along with pulled pork and beef brisket (breast of beef), the spicy ribs are part of the “Holy Trinity” of classic American barbecues. Traditionally, spare ribs are cooked over low heat for several hours, turning them over and over again. This allows the fat to spread out slowly, making the meat tender and crispy. Unfortunately, not everyone has the patience of the American BBQ forefathers and grilling spare ribs often turns into a fat-soaked, chewy, and burnt affair.

Our recipe suits all friends of quick barbecue enjoyment because the ribs are first pre-cooked in a seasoning broth for half an hour. The pre-cooking can also be done a day before the BBQ. After that, 15 to 20 minutes on the grill is enough! A positive side effect: pre-cooking the ribs makes them less greasy.

Grilling spare ribs: the ingredients

  • 2 kg pork rib ready to cook
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp sea salt
  • 2 tablespoons oil
  • 150 ml dark beer
  • 2 tbsp ketchup
  • 2 tbsp tomato paste
  • 1 teaspoon of liquid honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp paprika powder
  • Salt
  • Tabasco
  • pepper from the grinder

Grilling spare ribs: That’s how it’s done

  1. Wash the spareribs, pat dry, place in a saucepan, pour over enough water to cover, and bring to a boil. Peel and onion and a clove of garlic, cut in half and add to the water along with a level tablespoon of sea salt.
  2. Let simmer for about 30 minutes.
  3. Put the oil in a pan, peel, and dice the remaining onion, and sweat in the oil until translucent. Peel and press the garlic. Pour on the beer, let it reduce a little, and mix in a bowl with the ketchup, tomato paste, honey, mustard, and Worcestershire sauce. Add the paprika powder and season with salt, Tabasco, and pepper.
  4. Remove the spareribs from the broth and place them on a hot grill. Brush with the beer sauce and grill for 15 to 20 minutes, turning occasionally. Keep brushing and turning with the marinade.
  5. Divide the spare ribs into individual ribs and serve them arranged on plates. This goes well with coleslaw.
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Tips for Grilling Vegetables

Lots of useful tips and tricks for grilling vegetables. Not just for vegetarians. As soon as it gets a little warmer outside, the barbecue season begins again. But not only meat and sausages are grilled, but vegetables are also becoming increasingly popular.

Grilling delicious vegetables

The vegetables should be prepared gently so that they taste delicious and the healthy ingredients are preserved. Whether purely vegetarian or as a healthy side dish for grilled meat, with these tips, the vegetables will be a success at the next barbecue party. Your barbecue party is therefore also suitable for vegetarian guests.

1) Large vegetables can be placed directly on the grill

The popular classic here is definitely the whole corn on the cob, which is grilled with a little butter and salt. But you can also put asparagus directly on the grill. Eggplant and zucchini are also popular. It is best to cut them into not too large pieces and soak them in a Mediterranean marinade for a few hours beforehand. To do this, mix some vegetable oil with Mediterranean herbs. If you don’t have enough time to soak the vegetables beforehand, you can brush them with the marinade just beforehand. However, use the marinade sparingly so nothing drips into the grill. Direct grilling, therefore, works best with an electric grill. And this is great for grilling on the balcony.

2) Tasty skewers with different kinds of vegetables

Cut your favorite vegetables into bite-sized pieces and skewer them. In addition to aubergines and zucchini, peppers, cherry tomatoes or potatoes are also suitable here. If you opt for potatoes, it is best to pre-cook them in water so that they can be grilled more quickly. Rub the skewers with marinade before grilling to prevent them from burning. You can also wrap the skewers in aluminum foil. As a result, nothing drips or falls out and the skewers do not burn as quickly. The cooking time is about 20 minutes and you should turn the skewers regularly. Also, note other delicious ideas for your barbecue menu.

3) Grill the vegetables with the aluminum foil

Vegetables are particularly juicy if you grill them indirectly. That means you either wrap it in aluminum foil or put it in an aluminum tray. Especially with a charcoal grill, this method is better than direct grilling. The big advantage is that you can put whole and chopped vegetables in here. However, make sure you have enough oil so that nothing burns. Stuffed vegetables can also be grilled with this method without any problems. For example, fill giant mushrooms or potatoes with cheese or cream cheese and then wrap them in aluminum foil so that nothing can drip out.

4) Proper placement on the grill

In order for the vegetables to be really tasty, it is important to place them correctly on the grill. In principle, the middle is the hottest and the edge is the coolest. Accordingly, it is best to place peppers or garlic on the edge, for example, as they develop bitter substances if they are too hot. The aluminum bowl with vegetables, on the other hand, is best placed in the middle so that the vegetables can cook well. You can simply wrap the potatoes in aluminum foil and place them directly on the embers. Basically, it is always better to leave the vegetables a little longer instead of putting them on the grill when the heat is too high.

5) Note different cooking times

To ensure that all the vegetables are cooked at the same time, it is best to pre-cook vegetables that require longer cooking times. They are then only cooked to completion on the grill. If you don’t want to cook the vegetables first, be sure to combine vegetables with similar cooking times. Put potatoes or corn on the cob with a relatively long cooking time on the grill first and only later add other types of vegetables, which are ready more quickly.

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Grilling Chicken Tips

As soon as the temperatures allow it, barbecues will be fired up everywhere. Man’s oldest method of preparing meat is also one of the most popular. Basically, anything that is used in a normal kitchen is suitable for grilling. Chicken meat is of particular importance here. It is lean and tender, and the preparation time is limited. We’ll tell you tricks on how to make your grilled chicken a success every time.

1) The right choice of chicken

A chicken consists of several types of meat. Before you begin, consider how much time you have available. A whole chicken takes a lot more time than individual pieces. These, in turn, are cooked much faster without bones. However, leaving the bones on will keep the meat from becoming overly dry.

The fillet cooks the quickest, but there is also the greatest risk of it becoming too dry. Before grilling, decide what you want to cook. A hearty pancake with chicken ragout or a juicy lemon chicken is just as delicious.

2) Grilling whole chickens

If you have decided on a whole chicken, 2 methods make sense:

  1. If able, remove the carcass from inside the chicken. To do this, they should be able to use a boning knife. The process isn’t exactly straightforward, but it pays off in the end because the cooking time is almost cut in half.
  2. Open a large can of beer and put your whole chicken over it, bottom opening. Then place the can on the preheated grill and put the lid on. Ideally, place an aluminum cup under the meat so that the escaping juices are caught and nothing starts to smoke. The embers should be arranged around the cup, so you grill indirectly.

3) The thicker the meat, the harder it is to grill

If you decide to grill thick pieces, you should keep a close eye on the temperature of your grill. Any thick part of a chicken, such as a whole leg, will take significantly longer to cook. If you work at too high a temperature here, there is a risk that the meat will burn on the outside but is not yet cooked on the inside. This can be remedied by boning the meat or, for example, beating the fillet flat. Due to the reduced density of the food to be grilled, the cooking time is significantly reduced.

4) Marinate meat for flavor and aroma

Purists are content with salt and pepper. If you want a little more, you should familiarize yourself with some herbs and spices. Not only are they healthy, but they also give your chicken a special flavor kick. In principle, grilled meat should always be marinated a few hours before use so that the aromas can spread as well as possible. With chicken, the use of rosemary, thyme, and marjoram has proven to be extremely tasty. Of course, fresh herbs are best here.

However, if you don’t have any at hand, you can of course also use dried ones. In combination with some finely chopped garlic and a little olive oil, this results in a classic marinade that turns every chicken into a treat. Simply place the meat in the marinade and refrigerate for a few hours. Before grilling, wipe with kitchen paper to prevent the oil from dripping onto the embers. Also, note other recipes for winter grilling.

5) Don’t mix chicken with other meats

Since there is unfortunately a risk of salmonella poisoning with chicken meat, it is important to always prepare this meat separately from other food to be grilled. For example, if you use a brush to coat the grilled food with marinade when grilling, it is a good idea not to use the same brush for all of the grilled food.

6) Refine chicken with sauce before grilling

If you want a really sticky, delicious piece of grilled chicken, you should brush it with a sauce just before it is perfectly cooked. A classic sauce contains these ingredients, for example:

  • 120ml honey
  • 80ml mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons cornstarch
  • 40ml of water

Mix the cornstarch with cold water, and bring the rest to a boil in a saucepan. Then slowly add the starch/water mixture and stir until a thick sauce forms. The honey in the sauce causes a caramel layer to form on the chicken skin. The more times you brush your chicken, the shinier and grander it will look. You can also grill vegetables and serve them with the chicken.

7) Use a thermometer

Unlike other types of meat, chicken is not eaten half-cooked. To be really sure that your grilled food is safe to eat, you should always use a meat thermometer. These are available as a classic variant or digitally. Here, a thick probe of the thermometer is pushed into the meat and checked whether the correct temperature has been reached. For chicken, the perfect core temperature is 80°C. Don’t leave your chicken on the grill for much longer to avoid dehydration.

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Nice Salads for Grilling

Many beautiful salads for grilling in summer at a glance. Barbecuing is part of every summer. Most love a grilled sausage or a lumberjack steak on the grill. But what would the grilled food be without the right side dishes? Salads are excellent grilled side dishes. We have collected the best recipes.

Salads as a side dish for grilling

You can prepare them well, transport them and they go quickly. The hearty variants fill everyone up, and the vegetable salads have just about everything, from raw vegetables to hearty. And these salads are also perfect for vegetarian grilling. Because many can also be prepared without meat. And then there is a sweet dessert.

1) Potato salads for grilling

Quick Potato Salad

The quickest way to make a potato salad is without a doubt to sauté the bacon and place the cubes, together with the fat that has been omitted, over the sliced ​​jacket potatoes.

warm potato salad

While the jacket potatoes are cooking, the marinade is prepared. Mix some warm broth, depending on your taste vegetables, chicken, or beef, with mayonnaise and half a teaspoon of horseradish. Peel the soft potatoes cut them into slices, and add them to the marinade. Stir everything gently.

Colorful potato salad

Potato salad is a wonderful addition. For example, you can add frozen peas and diced meat sausage or Kasseler.

2) Pasta salads for grilling

  1. cook noodles. Clean the carrots and cut them into fine slices. Cook together with frozen peas. The carrots can stay al dente. If you like, you can add the sweetcorn. Cut meat sausage into cubes. Mix all ingredients. Mix some warm broth with mayonnaise and pepper and pour over the salad. As noodles absorb liquid over time, pour-over or give a little just before serving.
  2. You can also prepare ready-made buttered vegetables and mix them with noodles and meat sausage and proceed as in the first step.
  3. cook noodles. Mix with fine strips of red pepper and black olives and corn. Mix olive oil with chopped herbs and pour over the salad. Crumble some feta cheese over everything.

3) Rice Salad

cook rice. Finely dice tomatoes. Cut the cooked ham into cubes. Chop green peppers. Mix some water, a little mayonnaise (or without) with paprika powder, and pepper. Mix all ingredients. Rice absorbs liquid over time. It’s best to let everything go. Add some water if needed. This salad is also a good side dish when grilling vegetables on the grill.

4) Tomato salad variants

Colorful tomatoes

Chop tomatoes. Mix with black olives and crumbled feta cheese. Mix some pepper, salt, and sugar with olive oil and cold water and pour over the tomatoes.

Tomato mozzarella

Slice the tomatoes and mozzarella. Arrange tomato and cheese slices alternately. dust very lightly with black pepper. Scatter chopped basil leaves on top. Drizzle with a little olive oil.

tomato with onions

Dice tomatoes and a small onion. Fry the diced onions in the pan until translucent. Mix some water with oil and pepper and pour over tomatoes and onions. Scatter finely chopped parsley or chives on top for decoration.

5) Bean Salad

Cooled, finely chopped green beans, optionally mixed with crumbled sheep’s cheese or bacon, are also a good side dish for the barbecue. For the feta cheese variant, mix some light balsamic vinegar, pepper, chopped herbs, oil, and water and add to the beans.

6) Cucumber Salad

Slice the cucumber. Mix light balsamic vinegar with honey, paprika powder, and a little water and pour over the cucumbers. If you like, you can add raisins or a chopped apple.

7) mushrooms

Fry mushrooms in hot fat. Allow to cool and serve with the finished herb quark. Or chop fresh herbs and mix with low-fat quark and a little milk. To let go.

8) Green Salad

The classic green salad rounds off every delicious grill menu. Accordingly, clean this (lettuce, lettuce hearts, rocket, …) and chop to taste. Optionally add tangerines or pineapple pieces from the can. Pears also goes well with the strong, crunchy kind of rocket. Mix some of the sweetened canned liquid with lemon juice and water or yogurt and some black pepper and pour over the fruit salad.

9) Cauliflower Salad

Divide the cauliflower into very small florets and cook in salted water with lemon juice, sugar, and pepper until tender. Finely dice one or two hard-boiled eggs. Mix the cubes with mayonnaise. Pour everything over the cooled cauliflower.

10) Carrot Salad

Finely grate the carrots. Fillet the orange and cut the fillets in half. Mix powdered sugar with lemon juice and water. Pour everything over the oranges and carrots.

11) A fruit salad for dessert

  • Cut fruit into similar-sized pieces to taste. For example grapes, bananas, oranges, kiwi, and apples. Immediately drizzle some lemon juice over the sliced fruit to keep it fresh.
  • Mix the icing sugar with water and a little lemon juice and, if you like, with a small dash of fruit liqueur, rum, or brandy, and pour everything over the fruit. let it go through.
  • A perhaps unusual but delightful tip is to mix chopped fresh strawberries with crushed green peppercorns. Plus fresh whipped cream.
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Tips for Vegetarian Grilling

The barbecue season is getting closer, but meat is not on your table? Or would you like to try something different for a change and eat more consciously? Nowadays, the trend is increasingly toward a green lifestyle, i.e. towards a healthy and conscious diet. Grilling doesn’t always have to mean meat, because there are now many delicious meatless alternatives. Tofu alone can be prepared in so many different ways that it could fill an entire cookbook. Don’t like tofu? That’s not a problem either, because delicious vegetables and different types of cheese are ideal for the grill.

Many tips for vegetarian grilling

To stimulate your creativity a little for the next barbecue with friends, we have collected some tips for vegetarian barbecues for you here. Give up meat and try something new. This is a tasty and healthy way to start the barbecue season.

Pure taste without meat?

Tofu is often just ridiculed, but since the trend has been towards healthy and vegetarian nutrition, there has been an increasingly diverse range of meat-free products on the food market. Tofu is not just tofu, because numerous brands offer delicious and varied products. Whether natural tofu, smoked tofu, crunchy tofu sausage, or a meatless cutlet – there is so much choice for the grill. Of course, personal taste plays a role, just like with real meat. Just try it yourself – you will surely experience one or the other surprise moment at the barbecue. Even die-hard meat eaters have a go at it. Grilling vegetarian is not that difficult.

Spicy grilled cheese

Do you love cheese? Grilled cheese is a delicious vegetarian grilled alternative to meat. Nice and crispy grilled, it is an absolute highlight at every party, add a fresh piece of baguette and enjoy. The delicious so-called “squeaky cheese” Halloumi, which you can put on the grill straight from the pack, is particularly popular. So easy and so delicious. Or do you like it hot? Then why not try a spicy, hot Gouda with fiery pieces of pepperoni.

Low in fat and healthy

Vegetables can not only be boiled and roasted but they can also be prepared on the grill. Not much time to snip? Then delicious corn on the cob is perfect for you – just put it on the grill and enjoy until golden brown. Aubergine and zucchini are also ideal as grilled vegetables and are an absolute highlight in terms of taste. A little tip to make it extra tasty: cut your favorite vegetables into pieces and wrap them in a piece of aluminum foil.

Close the top and you’re good to go. After a short time, you can enjoy the delicious Grillratattoullie. Of course, you can also refine it with sheep’s or goat’s cheese. The vegetables will be particularly juicy if you add a few pieces of tomato. Cherry tomatoes make the taste pleasantly fruity. Do you love asparagus? Then why just try out a delicious asparagus recipe on the grill? As you can see, healthy alternatives abound.

It’s all in the mix!

The vegetarian skewer provides a special variety when grilling. Here you can mix everything together that tastes particularly good to you. Cut up your favorite vegetables, flavorful cheese, and delicious veggie sausages or veggie balls and string the ingredients on a skewer. Even meat lovers will faint here. You can simply place the skewer on the grill and wait until it is wonderfully roasted and ready to eat.

The right mix makes the difference. Whether peppers, zucchini, eggplant, or potatoes, numerous types of vegetables can be prepared wonderfully for a skewer. Add a few pieces of halloumi or sheep’s cheese and the skewer has the right flavor. There are no limits to your creativity here. Decide for yourself what you want to mix and prepare a delicious skewer. Grilling vegetarians can be so easy.

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6 Tips for Grilling Trout and Fish

The sun is high in the sky and finally, the grill can be taken out again. Summertime is automatically also grilling time, although you don’t necessarily have to grill steaks and sausages. A fresh fish and especially a trout are a highlight on the grill and amaze with their variety. When grilling fish and trout, however, there are a few points that you should bear in mind. This is the only way to ensure that your fish becomes a real treat.

Grill the right types of fish

Firm-fleshed and high-fat fish species in particular are perfect for grilling and make the grill menu a delicious experience. This includes the popular trout, but also salmon, tuna, sea bass, or sea bream. Of course, you don’t necessarily have to work with fillets, a whole fish can also be grilled. Trout, sea bream, and sea bass are best suited for this step. They have an excellent portion size and the meat is quite robust so it doesn’t fall apart easily.

Before the grilling begins, you should recognize fresh fish. Then you can cut 1 to 3 centimeters into the fish on both sides. It is just as important that you coat the grid and the fish well with oil, otherwise, the skin will stick. But do not use too much oil, otherwise, flames will form.

Grilling fish means protecting and cooking

You should not see the skin as a disruptive factor but as a protective layer. Always grill the fish fillets on the flaky skin. For larger fish, you should choose a fillet with skin and center bone. This gives the meat a little more grip and it stays juicy when cooking. In addition, nice and crispy fried skin is considered by most gourmets to be the tastiest thing about fish. Otherwise, the optimum cooking point for a fish plays an important role. Pierce the thickest part of your food with a knife and carefully push the meat apart. The flesh must be bright white, depending on the type of fish, and no longer shine through. If this is the case, you can serve the fish. On the other hand, if you have a whole fish on the grill, gently pull on the dorsal fin. If this can be easily pulled out of the fish, then the optimal cooking point has been reached.

Cook the fillets in the aluminum foil

Fish is quite delicate and can quickly disintegrate on the grill if the heat is too high or it is cooked incorrectly. This not only destroys the pleasure of grilling but also the grill itself. Therefore, work with a piece of closed aluminum foil. Place the fish in the foil and preferably add some wine or fish stock to the package so that the trout stays juicy. Twigs of herbs or small pieces of vegetables are also a highlight and can be wrapped directly. The most important thing, however, is that you grease the foil well from the inside so that the fish does not stick. Just close the foil and off to the grill.

Useful helpers when grilling fish

There are some practical helpers that will make preparing fish much easier for you. For example, there are special grill baskets or fish tongs where you can simply clamp the fillet. This will prevent the fish from falling apart when turning. Grill trays, on the other hand, are ideal if you want to grill particularly sensitive fillets without skin. The shells absorb part of the heat and cook the fish very gently. When grilling fish, you should always have a spatula or spatula ready, because this way the fillets can be turned over without breaking.

Fish herbs, spices, and more

To grill a perfect fish, don’t neglect the companions. Spicy herbs like rosemary, dill, mint, basil, and thyme go perfectly with fresh fish. However, spices such as fennel or chilies also add a special touch to grilled fish. It is important that you make three or four deep cuts in the fresh fish before grilling. This allows the aromas to spread better. Spices, on the other hand, can be massaged in nicely. If you want to put a whole fish on the grill, then fill the abdomen with sprigs of herbs, lemon slices, or garlic. These “steam” through the entire fish from the inside and give it a spicy note.

The right marinade for the grilled fish

A marinade can be a good way to give a fish that special something. You should use oil or soy sauce as the basis of a marinade for pickling. Now there are no limits to your imagination, with ginger, mustard, lemon, and lime peel as well as garlic and spring onions being perfect for fish and trout. Place the fish in the seasoning liquid two to three hours before grilling, turning it several times. It is essential that you dab the marinade well before grilling

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Nice Side Dishes for Grilling

Nice side dishes for grilling at a glance. Because when the sun invites you to grill, nice side dishes are delicious for everyone at the grill. As soon as the first rays of sunshine let the temperatures rise, everyone feels like throwing on the grill, sitting comfortably with loved ones on the terrace or balcony, and being surrounded by the delicious smell of roasting. In order to be able to enjoy the grilled food perfectly, the side dishes must of course be right. We have collected a few ideas that will make the meal complete.

Grill alternatives without meat

For many, the most important ingredient on the grill plate is meat. Sausages, steak, and marinated chicken breast play the leading role when grilling. But without an attractive supporting actor, the whole thing only tastes half as good. So the question arises: What is there? There are many answers to that. In addition to the classic potato salad, here are a few simple but extremely tasty alternatives that make the meal perfect:

Vegetable skewers

The best tip for your barbecue party is to grill vegetables. Because many types of vegetables are ideal for simply being grilled and also provide a few necessary vitamins. They also conjure up a bit of color on the plate. Depending on your taste, you can cut mushrooms, onions, peppers in all colors, and zucchini into bite-sized pieces, thread them onto skewers and simply place them on the grill with the meat. Carrots, leeks, broccoli, and cauliflower also do well on the skewer. The imagination knows no limits.

Baked potatoes

In this country, the potato is a classic accompaniment to meat and is hard to imagine. And it can be easily prepared with very little effort when the grill is already burning.
To do this, small unpeeled potatoes are first pricked all over with a fork and wrapped tightly in aluminum foil. Then the potatoes can simply be placed between the glowing coals at the very beginning. After about twenty minutes, the potatoes are carefully removed from the embers with grill tongs and a cooking test can be made. The foil potato also goes well with grilling fish.

Vegetable packet

Vegetables can be prepared as packets on the grill in a particularly aromatic way. Again, the ingredients are a matter of taste and creativity. Mushrooms, peppers, zucchini, and aubergines, for example, look great together. To cook them in the packet, they are cut into bite-sized pieces and placed in portions in the middle of an A4 piece of aluminum foil. Now they are drizzled with a little olive oil and seasoned with salt and herbs. If you like, you can also put a small sprig of rosemary between the vegetables. Then the corners of the film are folded up and folded at the top. Now the package can go on the grill for about ten minutes.

Pesto mozzarella ciabatta

Bread is almost as much a part of grilling as grilled meat. But it doesn’t always have to be boring toast. A more sophisticated but superbly simple way of serving bread, and so delicious it could be eaten on its own, is the pesto and mozzarella ciabatta.

For this purpose, a ciabatta is cut crosswise from above to be baked. The slices are placed about an inch apart and shouldn’t go all the way to the bottom of the bread. Depending on your taste, green or red pesto is then spread into the resulting slices and a slice of mozzarella is inserted. The whole thing is now either baked in the oven according to the instructions or wrapped in aluminum foil and placed on the grill for about 15 minutes.
Of course, other bread or baguette can also be prepared in this way and the mozzarella can be replaced with other cheese, depending on taste.

Quick Mediterranean salad

A fresh salad always tastes good with grilled meat. Salads for grilling are therefore the best side dish. A quick, delicious option is a Mediterranean salad made from the rocket, cherry tomatoes, and herder’s cheese. Drizzle with dark balsamic vinegar and grate a little parmesan over it. A delicious salad is ready, which will perfectly underline the grilled food.

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Tips for Grilling on the Balcony

Lots of useful tips for barbecuing on the balcony. With the right planning and approach, a barbecue on the balcony can also be a wonderful experience without disturbing or bothering the neighbors. The issue of safety should be given particular importance.

Use different places for grilling

On sunny days, barbecuing is a must. Sit comfortably in the garden, on the terrace, or on the balcony and enjoy delicious meat or sausages. But if you don’t have a garden or a large terrace, you usually only have a balcony. Although this is also well suited for a barbecue evening with a great barbecue menu, a few points must be observed so that there is no trouble with the neighborhood.

Barbecue on the balcony

In principle, barbecuing on the balcony can be just as much fun as in a large garden or outdoors. Careful planning in advance is important. Since the space available on the balcony is very limited in most cases, care should be taken to ensure that no heavy smoke develops. Because this would not only disturb the guests, the neighborhood would not be particularly enthusiastic either. While a charcoal or gas grill tends to produce a lot of smoke for technical reasons, this is not the case with an electric grill.

The fat can drain off very well, especially if the collection container is filled with water. All grilled dishes can also be prepared on such an electric grill. In addition, the device is ready for operation after a short time and you can get started immediately. However, it should be noted that large pieces of meat require a little more time here since an electric grill does not reach the high temperatures of a gas or wood grill.

Note the rental agreement

Barbecuing on a balcony is generally permitted, but the neighbors in an apartment building must also accept this. However, there are exceptions if this is expressly forbidden in the rental agreement. As a tenant, you have to stick to it, otherwise, there may be legal consequences in the form of a warning or even termination.
But even without a corresponding regulation in the rental agreement, the barbecue evening may only take place in such a way that no excessive smoke enters the neighbors’ apartments. A strong impairment by smoke or heavy smoke represents an administrative offense that can also be punished with a fine.

In order to avoid trouble with the neighbors in advance, a short conversation with the neighbors or a small notice in the hallway, where the project is pointed out, often helps.

Allocate space correctly

The available space on the balcony is limited, so the division should be made wisely. The grill should not be placed near the dining table so that the odors do not disturb the meal. A small electric grill is often so compact that it does not even need a large frame, which ultimately helps to save valuable space.

When it comes to seating, wide and large chairs are often not very helpful. As an alternative, a narrow beer tent set can help to create enough space for everyone. If a kind of buffet is planned, it can be placed in another room (living room or kitchen), for example. The guests can put together their menu there in peace and quiet and the meat or sausage dishes are then served fresh from the grill on the balcony. Also, note creative ideas for beautifying the balcony.

Pay attention to safety

When barbecuing happily on the balcony, safety must not be neglected under any circumstances. A sufficient safety distance to the grill should always be maintained, after all, there is a lot of heat here and burns can occur very quickly. Adults should be very vigilant, especially when children are involved.

To avoid an uncontrolled fire when grilling, it is advisable to place a bucket or watering can with water next to the grill stove. If a fire does break out, it can be extinguished quickly and worse can be prevented. Under no circumstances should a fire extinguisher or an extinguishing spray be used. Also, do not use water on burning fat. Here the heat must be smothered. Grilling should never take place in a closed room, as there is an acute risk of suffocation from the carbon monoxide.

Extinguish the grill properly

When the meal together is over, the grill should be properly extinguished, especially if it is a charcoal grill. Because even hours later, the embers can still ignite (e.g. due to strong wind). Sand is best for correct and reliable extinguishing. A small amount is often enough for this. The next day, this can be separated from the burned charcoal and disposed of. If there is no sand at hand, potting soil can also help, as this ensures that the embers are smothered and do not flare up again. The charcoal should only be disposed of after 24 hours. With a kettle grill, it is often enough to close the cover so that the grill goes out.

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Ideas and Recipes for Winter Grilling

Nice winter barbecue with ideas and recipes in the wintry garden. This is how you grill in winter for Christmas so that your winter barbecue party becomes an event.

Grilling is only for the summer? Even if it gets cold outside, you can heat up the grill. The pre-Christmas winter barbecue can turn a party into a very special event at this time of year. Especially at low temperatures, many gather around the barbecue with mulled wine. We give you ideas on how to have a winter barbecue.

Appropriate grilled food for the wintertime

You should deviate a little from the typical, summery grilled food that everyone knows because you want a Christmas atmosphere when grilling. Grilling fish is recommended. Salmon, in particular, is a good choice, which you can spread with a delicious marinade.

You can also grill meatloaf or delicious fruit, for example. How about baked apples on the grill? Or wintry chestnuts. Chocolate in puff pastry? Here are some great tips for grilling chicken. Duck is also a noble grilled food in winter, as are goose and legs. Burgundy roast and smoked pork from the grill are also popular.

Especially in winter, more substantial or fatty meat can be grilled. If you love sausages and shashlick skewers at the Christmas market, you don’t have to do without them when barbecuing in winter. For a vegetarian option, marinated oyster mushrooms are just as good on the grill.

Melting Baked Camembert with cranberry jam also tastes good in winter. You can cook vegetables such as green beans, Brussels sprouts, broccoli, mushrooms, or root vegetables and fennel in grilling bowls. But also sliced ​​​​in cream sauce. Also, note our tips for grilling vegetables and general health tips for grilling.

Winter barbecues with delicious side dishes

It doesn’t always have to be potato and pasta salad. Or you can refine these classics with seasonal vegetables such as beetroot, cabbage, walnuts, or mushrooms such as chanterelles. The salads do not have to be served cold, they can also be warmed up, and during the cold Christmas season, warm green cabbage, red cabbage, sauerkraut, or delicious mashed potatoes for grilling are also extremely tasty.

Grilled potatoes are also a good idea, or how about grilled dumplings? Fried potatoes or croquettes from the grill bowl and rösti are also options. Let yourself be inspired by our beautiful side dishes for grilling.

In addition, a warm pea or lentil soup or a spicy goulash soup and chili con carne in an extra bowl can be a great side dish. Warm sauces, such as dark gravy, work better in winter than ketchup or mayo. However, spicy mustard is also suitable in the cold season. Finally, Christmas cookies and gingerbread as a side dish will satisfy some sweet tooths. Here is a great recipe with which you can easily bake grandma’s cookies vegan.

Winter drinks for the party

When it comes to drinks, you should get a Christmas market atmosphere in your garden, because after all, such a party should not be without the classic mulled wine, but eggnog and fruit punch are also good alternatives that you can serve your guests. Warm cocoa with or without rum or amaretto as well as with cream and marshmallows and winter teas with cinnamon ensure a good mood and Christmas anticipation for the guests. Here you will find even more tips for warming spices in winter to heat up.

Beautiful decoration for the winter barbecue

With clever decorations, the Christmas barbecue can become a Christmas highlight for the guests that will be talked about for a long time. The tables that are set up in the garden can be provided with attractive Christmas candles and fir branches, Christmas tree balls, artificial snow, cinnamon sticks, pine cones, or orange slices can also be draped over the tables.

An open fire, which you can integrate into a fire bowl in your garden, also creates a special atmosphere. You can also roast baked apples, marshmallows, or stick bread on long sticks on this fire. Torches and fairy lights can also contribute to a very special atmosphere. Here you will find simple decoration ideas instead of stress for Christmas.

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Food

Delicious Menu Ideas for Grilling

Tasty and easy ideas for grilling. Regardless of whether you want to grill salads, a vegetarian grill menu, or a juicy piece of meat, there is no season for the true friend of the barbecue. Because barbecuing is possible all year round.

Whether it’s traditional meat, delicacies for vegetarians, crusty bread, or desserts and fruit: we’ll show you the best recipes for your grill menu. Because nowadays not only meat is on the grill. Your barbecue menu can be more varied than ever.

Preparation of a grill menu

If you have invited a lot of friends to the barbecue, you have to prepare for many different tastes and preferences. You’re probably asking yourself a lot of questions: What’s the best way to prepare side dishes? Can a grill be easily converted into a smoker? And what equipment is necessary to bake a cake on the grid?

Many modern devices are equipped with several grates. This allows you to prepare several components of a dish at the same time. If you want to conjure up an entire menu from the grill, you need ideas for grilling, good planning, and space on the fire. With our tips and grilling recipes, the next barbecue will be an unlimited pleasure.

1) The appetizers for grilling

Finger food is a good place to start your menu. You can fall back on countless recipes that are otherwise known for conventional preparation methods. Especially when it comes to skewers, there are no limits to your imagination. So you can combine fruity ingredients with hearty ones. Use pieces of vegetables with meat, pumpkin with shrimps, or figs with bacon. The appeal lies in diversity and variety.

2) Side dishes for your grill menu

Simple side dishes for your grill menu are quickly prepared and prepared. Grilling vegetables or potatoes baked in aluminum foil are suitable for this, for example. Bread or baguette can also be baked directly on the grill for your barbecue. Basically, the larger the bread, the longer the cooking time. Therefore, it is usually advisable to bake “small rolls” for a menu. As a result, the valuable cooking surface is not occupied for too long. You should also prepare salads for grilling as a fresh side dish.

3) Grill fish, meat, tofu, and co

For the preparation of meat, fish, and vegetarian specialties, modern devices are equipped for any type of preparation. Roasting devices for spit roasts, special presses for the perfect burger patty, but also roasting pans for the traditional Spanish plancha grill are now available in every well-stocked specialist shop.

Preparation of fish

Fish lovers can prepare a perfect menu with simple tips for grilling trout and fish. Because if you want, you can turn your kettle grill into a smoker in no time at all with the help of a screw-on flamed salmon board. In addition, the right herbs and spices can round off the menu.

Meat dishes

With good preparation, most dishes can be cooked later with little effort. Larger pieces of meat or a whole roast, wrapped in aluminum foil, can be prepared over medium heat without having to do much. In order not to leave anything to chance, the core temperature can be monitored with a roast thermometer. Depending on the size and type of food to be grilled, this will help determine the optimal cooking time. Also, note our tips for grilling chicken.

Vegetarian grill ideas

Many vegetarians don’t want to do without a barbecue. And that’s no problem! Pretty much any vegetable can be prepared deliciously on the grill. Vegetarian grilled dishes are suitable for everyone. Here you can buy delicious grilled cheese. Or prepare eggplant and corn on the cob for your vegetarian friends. Or put some watermelon and sheep’s cheese in aluminum foil and season it to taste.

4) Ideas for grilling dessert

There are also no limits to the imagination when it comes to dessert. Here, too, you can save time with clever preparation. You can try out creative ideas for grilling. How about grilling fruit or pastries?

Fruit and fruits

Grilling fruit is very popular and a great grilling idea. For this, you have to cut the fruit into pieces. After that, you can marinate it with spices like vanilla, cinnamon, lemon juice, or honey. This gives the fruits a special touch.

Sweet pastries for the grill

Alternatively, you can prepare sweet pastries, such as biscuits or small cakes, on the grid. Even with delicious puff pastry something is quickly conjured up. A grill with a lid, which can reach a high cooking temperature, is better suited for this than a simple open charcoal grill. But with biscuits or cakes, the smoky taste is usually not desired. That’s why you should use a gas grill here. Or use pizza stones. Since these cover a large part of the embers, they are well suited for this.

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