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Common misconceptionsDeglaze meat with beer? The six biggest mistakes when grilling
Hot, hot, baby!
As soon as it gets warm outside, many supposed barbecue experts are back at the grill. But errors are often inevitable. We have summarized the six most common misconceptions here. We have tested for you which grill gadgets make the barbecue a real experience. You can see the result in the video above.
Mistake #1: Putting out flames with beer is good for the taste!
If some fat drips onto the glowing hot coals and a flame shoots up, you simply put it out with beer, of course. Is clear? No, it's wrong. The popular belief that beer gives meat a good taste is not true. Rather, you rinse the seasoning from the meat and if you're unlucky, the beer will cause ash particles to swirl up and stick to the meat. And they are not healthy at all and certainly not a flavor enhancer. If things go really badly, you even extinguish the embers and then you can start all over again.
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Mistake #2: Turn sausages often
Number two is the common idea that you have to turn sausages often if you want them to cook evenly. That is also wrong. The truth is: it is enough to turn the sausage when it is brown on one side. Turning frequently can keep the inside of the sausage raw. That's not tasty with sausages. Chicken meat can even be dangerous. Because there may still be some leftover chicken in undercooked chicken dangerous bacteria. Be sure to make sure the meat is cooked through. A positive side effect: turning around less often means you have more time to chat with your visitors.
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Mistake #3: It tastes best straight from the grill!
Meat straight from the grill? Rather not!
Stop, stop, patience is required here. It's best to cover the meat again for a few minutes, ideally with aluminum foil, so that it stays nice and warm. The grilled food doesn't just come off the grill, so to speak, it also relaxes a little and becomes tender. This applies most to steaks, which should definitely be given this little break before eating.
Mistake #4: Barbecue (or BBQ) and grilling are the same thing
No, it really isn't. The cooking temperature plays a crucial role here because barbecue is more like smoking than grilling. The temperature is between 90 and 160 degrees. Grilling, however, is much hotter and takes place at around 250 degrees. While the meat is directly above the fire when grilling, when it comes to BBQ it is surrounded by the hot smoke of the fire. This makes it particularly tender and doesn't dry out. Of course it takes a little longer. Kettle grills are cheap for barbecues because the entire area around the meat is then fairly evenly hot. This gives the meat its typical BBQ smoked taste.
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Mistake #5: No face, no taste
Many people are now not at all averse to at least reducing their meat consumption as flexitarians. But when grilling it suddenly means: no face, no taste – often simply because there are no vegetarian grill ideas or it seems so much easier to buy marinated chops from a discount store. 100 percent barbecue fun is possible even without meat – perhaps even because you're trying something completely new. In addition to tofu sausages, vegan burgers and other substitute products Delicious vegetarian grilled food can also be prepared quite easily yourself. These three super quick vegetarian recipes for the grill You should definitely try it out!
In the video: Three grill gadgets tested
Mistake No. 6: Barbecue tongs are nonsense!
Why use grill tongs, I have a fork! Of course you can also use a fork to turn the meat – if you stand on the soles of your shoes. Because the juice comes out by piercing the meat. The result is clear: the meat becomes tough. Things are a little different with sausages, because some sausages are very fatty and if you release the pressure with a pierce, you avoid the possibility of the sausage bursting.
