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Beef
– Well-hung pieces are particularly suitable. If you
have not gathered much grilling experience, you
should practice with pieces of meat such as rump
steak or high rib, after which you can try your
hand at entrecote or fillet steak. For smaller
pieces of meat, the gridiron must be very hot as
otherwise the meat will dry out.
Veal
– Veal very quickly becomes dry, also in foil. To
protect the meat, you can wrap bacon around it.
This will sacrifice its fine intrinsic taste, but the
meat will remain juicy. Veal steaks taste good if
cut from the back and grilled for such a short time
that the meat is not too well-done. Then leave the
meat to rest at 80°C / 175 °F in the oven.
Pork
– Nicely streaky pork does not need a marinade or
oil. With the exception of roast pork and neck of
pork, pieces of fillet, chops and hocks can be
grilled well. Pork takes slightly longer to cook
than other kinds of meat.
Lamb
– Lamb is ideally suitable for grilling. It is more
tender than beef, but not as tender as veal. Chops
and pieces of shoulder are ideal. Lemon butter
goes well with these. Preheat the plate and serve
the piece of meat as hot as possible because the
fat is difficult to digest when cold.
Poultry
– All kinds of poultry can be cooked on the grill. In
the case of guinea fowl, small pigeons and quail,
we brush a little fat onto the skin. Do not brush
chicken with oil because they have enough fat
under their skin. Poultry is seasoned inside and
out before grilling.
Fish
– Salt water fish are no problem at all, whereas
fresh water fish require a gentle approach
because they fall apart in most cases. They are
best prepared in aluminium foil or brushed
generously with olive oil or lumps of butter.
Vegetables / potatoes
– Firm types of vegetables such as celery, chili,
aubergines, corn cobs, fennel or onions are
outstandingly suitable for grilling.
Fruit
– Apples, bananas, pears, pineapples and peaches
grill lends themselves excellently to grilling.
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