For a Lot of a good Grill Buffet distinguishes itself by a spicy marinated piece of meat. However, not every piece of meat is suitable for the rust. What you should specifically look for when grilling meat, we can tell you here. Whether it’s beef (hip, rump or sirloin steaks), pork (Schnitzel, neck, tenderloin), poultry (chicken thighs, Turkey breast) or lamb (chop, leg, shoulder) – for grilling ideal especially lean or low-fat infused pieces. Caution is cured meat (e.g., Kassel, Vienna sausages, liver, cheese). In the heat of the nitrite from the curing salt with the protein reacts to substances in the meat to amines are harmful to the nitro, which are carcinogenic.
Unusual, but tasty is Buffalo or bison meat, a BBQ Trend from the United States and Canada. Already in the 17th century. Century prepared trappers pioneers whole bison “barbe-à-queue”, i.e., from the Beard to the tail, over a wood fire. Therefrom or from the Mexican-Spanish word “barbacoa” (box furnace) – developed the term “Barbecue”. Especially in the southern States and in the West of the USA, the “BBC is to be fried” abbreviated BBQ is a popular garden party of pleasure, in the whole or as many pieces of meat on a skewer or on a large rust slowly. The Festival can easily take a whole day, and every family has their closely guarded recipe for the preparation of the meat.
A tasty Marinade, the A and O for optimal grilled meats enjoyment. By the Sprinkle of Oil or Insert the meat is not only refined taste, but also stays juicy. As a base for a Marinade of Oil, wine or beer to serve. Other ingredients such as herbs, spices, mustard, vinegar or fruit juice to give the food to be grilled depending on the recipe and taste the typical Aroma. If you make meat for the grate fit, you should cover the pieces with the Marinade and everything is well sealed in a container with a lid in the refrigerator for up to two days through. A good condiment with grilled meat made by a savoury filling. Not only the juice of the meat, but also taste.
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