When it comes to grilling, preparation is everything!
Burn fat without running – grilling made easy
- In the beginning, check whether everything is still screwed tightly to your grill.
- Thoroughly clean your grill before each use (also check the air supply that there is no ash in it).
- Before each grilling session, grease the grill grate with a heat-stable oil such as canola or sunflower oil.
- Always clean the grate with a wire brush after grilling – this is best done when it is still warm.
- Never light the fire with denatured alcohol. Use either egg cartons, newspaper, or excelsior.
- If you want to use wooden skewers or planks for grilling, always soak them before using them on the grill.
- Take the meat out of the fridge about 2 hours before grilling so that it comes to room temperature. Also important: Burger patties are only turned once.
- Keep the grill in order, put everything in order, because then you can turn everything in better.
- If you’re unsure of the doneness of the meat, use a meat thermometer to help.
- Put herbs in the embers to give the grilled food a special touch. Rosemary, thyme, or a juniper branch are ideal for this.
- If you want to grill fish, it’s best to start with fatty fish like trout or salmon.