Which Meat Is Particularly Suitable For Grilling?

Various types of meat are suitable for the grill. Basically, the meat should not be too lean, as it would dry out too quickly. Meat that is too fatty, on the other hand, is also a problem when grilling with charcoal: escaping fat can drip into the embers and cause harmful substances to form here. However, you can grill fatty or marinated meat in an aluminum tray. Under no circumstances should you grill cured meat or red sausages such as Krakauer, Bockwurst, or Wiener: At high temperatures, the curing salt converts harmful nitrosamines.

For grilling, use cuts that are lightly streaked with fat. The light grain of fat ensures that the meat does not dry out, but becomes juicy and aromatic. If you wish, you should only cut away any fat that may be present just before eating.

Barbecue beginners use pork best because it dries out very little. Neck and schnitzel are ideal here – for our meat skewers recipe, for example, we use pork neck. Lamb also works well, such as a leg, shoulder, or chops. A classic on the grill is the beef steak, preferably hip, sirloin, or rump steak. Poultry meat is quite lean. The thighs are the best because they contain the most fat. Grill poultry with their skin on so the meat stays juicy and doesn’t dry out. Because of the increased risk of salmonella, poultry meat should always be thoroughly grilled. Last but not least, all kinds of fried and grilled sausages are of course also perfect for the grill.