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Safe and delicious preparation of dishes on the grill
Table of Contents
1. Guarantee safety
Begin with a thorough cleaning of the grill as per the manufacturer's instructions. Once the grill is clean, bring it to the appropriate temperature. Remember that it should be sufficiently hot - it helps in combating potential bacteria. If you're using a gas grill, check the burner openings to ensure they're free of any deposits, which aids safety. Prepare the grilling set. After using tongs or spatulas for raw meat, clean them thoroughly with boiling water and detergent before reusing or use two separate sets, one for raw meat and the other for cooked dishes. Utilize single-use packages for the grill. After each grilling session, dispose of the package and do not reuse it, also be mindful that no fat drips on the fire.2. Await the suitable moment to ignite the grill
Once you have heated the grill, wait until the flame disappears and you obtain what we call the grill flame. This is the most suitable time to begin grilling. At this point, the coals are already heated and gray in color. While preparing food, remember to control the grilling temperature. The best way to do this is through the hand test. Hold your hand approximately 12 cm above the grill and check how long you can comfortably hold: 6 seconds indicate a warm grill, 4 seconds indicate hot, 2 seconds indicate very hot, 0 seconds indicate the right moment. Check the temperature across the entire grill surface. A good way to grill is to divide the grill into a hot zone and a second zone without direct access to the heat source. Avoid rushing - place the grate higher, even if it extends the cooking time. If you place the grate directly over the fire, the food can be burned, overly smoked, and simply unappetizing.3. Grill commodities
Dispose of ready-made, seasoned products – it's challenging to assess their freshness. Select low-fat meat, pieces of beef (e.g., beef steak, minced beef), poultry (e.g., chicken breast, turkey breast), fish, seafood. Thick fish fillets such as tuna or salmon can be grilled directly – other thin slices should be prepared in aluminum foil. Remember, when grilling vegetables, to preserve their flavor, they should be on the grill for just a few minutes. The best choices are onions, mushrooms, bell peppers, asparagus, eggplants, corn. You can prepare vegetables in various ways, cutting them into slices, strips, or cubes. Vegetables cut into the appropriate shapes make a superb appetizer even for the most discerning gourmets.4. Marinated or chilled meat and plant products
In order to bestow an exceptional, distinct flavor upon the meat, one can marinate it and leave it for several hours. The marinade may include herbs, spices, vinegar, lemon juice, wine, green tea, as well as oils such as rapeseed oil. Adding sweet products such as honey can encourage the process of caramelization, resulting in a brown and crispy crust. Always avoid reusing marinade that has already been utilized for raw meat, seafood, or poultry. Prepare the marinade in advance, divide it into two portions, and use one portion for cooking food and the other for ready-made dishes.5. Alcoholic Beverage
Consuming alcohol during a barbecue is often considered a norm in many social circles. The American College of Sports Medicine emphasizes in its statement on alcohol the potential negative impacts of alcohol consumption on physical activity. It shows negative effects on strength, muscle endurance, regeneration rate, and cardiovascular regulation when consuming large amounts of alcoholic beverages. Nutritional strategies introduced after training aim to maximize regenerative processes and should be initiated within the first few hours after physical activity. Alcohol consumption after exercise directly affects the regulation and reduction of regenerative processes and indirectly limits food intake and rest. However, there is insufficient evidence to suggest that consuming small amounts of alcohol (one glass of wine, a small beer) may have lesser or even insignificant effects. Therefore, consuming alcohol in amounts of 1-2 glasses of dry wine per week by individuals with physical activity should not have a negative impact on regenerative processes. However, it is worth considering whether the introduction of such doses is necessary for professional athletes.6. Exemplary grill recipes
Having acquired basic knowledge about safe and healthy grilling, you can now apply it in practice. We present our recipes for delicious grilled dishes.7. Beef steak from the grill (preparation for one serving)
Beef round 150 g (portion). Marinating mixture: Aged red wine 50 ml (1⁄4 cup) Bay leaf 1 g (1⁄2 leaf) Black peppercorn (1 grain) Canola oil 5 g (one teaspoon) Shallot onion 40 g (1 piece). Preparation instructions: In a large bowl, combine all the ingredients for the marinating mixture. Immerse the meat in the marinating mixture and refrigerate for at least 4 hours before grilling. Grill the steak for 5 minutes on each side or longer as desired.8. Pan-fried chicken chops
Piece of chicken 150 g (1 serving), Red onion 50 g (1⁄2 piece), Red bell pepper 60 g (1⁄4 piece), Zucchini 100 g (1/2 piece)9. Yellow turmeric and other edible rhizomes
Chili peppers, a small piece of 5 g (1/4 piece) 10 ml of rapeseed oil (one tablespoon) 15 ml of lemon juice (1/4 teaspoon of fruit) 5 g of honey (1/4 spoon) 1/4 spoon (dried oregano) Dried paprika in powder (spinach) Black pepper (spice). Preparation Method In each pot prepare a marinade, extract a chili pepper, olive oil, pepper oil, honey, turmeric, dried oregano, paprika in powder, black pepper.10. Chicken breasts in yogurt orange marinade
A portion of chicken breast (150 g) with 1 g of pepper (pinch). Marinade: 50 g of natural Greek-style yogurt (2 heaped tablespoons), 50 ml of orange juice (1/2 fruit), 20 ml of lemon juice (1/2 fruit), 2 g of garlic (1/2 clove), 12 g of honey (1 tablespoon), 5 g of finely chopped chili pepper (1/4 piece), 1 g of thyme (pinch). Preparation: In a bowl, prepare the marinade by thoroughly mixing all the ingredients. Pour 1/3 of the marinade into a glass, which will be used to brush the meat during grilling. Wash the meat, cut it lengthwise into slices and sprinkle with pepper. Place it in the marinade and let it sit in the refrigerator for at least 3-4 hours or overnight.11. Chargrilled salmon fillet with mango sauce, cinnamon and mint
A salmon fillet (150g) Black pepper 1g (pinch) Rapeseed oil 5g (teaspoon). Salsa: Onion cut into a feather 30g (1/4 piece) Ginger, finely chopped 1g (1/4 teaspoon) Mango, peeled and diced into a cube of 40g (1/4 cup) Tomato 80g (1 piece) Lemon juice 20ml (1/4 fruit) Fresh coriander 1g (1/2 teaspoon) Fresh mint 1g (1/2 teaspoon) Rapeseed oil 10g (tablespoon) Ground black pepper 1g (pinch). Preparation: Season the salmon fillet with black pepper. Place it on a hot grill with skin side down. Cook for 4 minutes on each side. Place it on a plate and serve with the salsa. Salsa: In a bowl, combine the finely chopped onion, grated ginger, diced mango and tomato. Grate the lemon and squeeze the juice. Add chopped coriander, mint, rapeseed oil and pepper and mix well.
