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Safe and delicious grilling of dishes
Table of Contents
1. Ensure safety
Commence with cleaning the grill: thoroughly clean it according to the manufacturer's instructions. Once the grill is clean, heat it up. Remember to make it sufficiently warm - it will aid in fighting off potential bacteria. If you're using a gas grill, check the burner openings to ensure they're free of any deposits to ensure safety. Prepare the grilling set. After using tongs or spatulas for raw meat, clean them thoroughly with hot 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. Wait for the appropriate time to ignite the grill
After you heat the grill, wait until the flame goes away and you get the so-called grill flame. This is the best time to start grilling. then the coals are heated and gray in color. When preparing food, remember to control the grilling temperature. The best way to do this is through a hand test. Hold your hand about 12 centimeters above the grill and check how long you can safely hold: 6 seconds is a warm grill, 4 seconds is hot, 2 seconds is very hot, 0 seconds is the appropriate time. 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. Don't rush - place the grate higher, even if it extends the cooking time. If you place the grate directly over the fire, food can be burned, overly smoked, and simply unappetizing.3. Grill items
Discard ready-made, seasoned products – it's challenging to gauge their freshness. Select low-fat meat, lean cuts of beef (e.g., beef steak, ground 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 can 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 refrigerated
To impart an extraordinary, distinctive flavor to the meat, it is advisable to soak it in marinade 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 promote the process of caramelization, resulting in a brown and crispy crust. Always avoid reusing marinade that has already been used 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. Spirituous Beverage
In many social circles, consuming alcohol during a barbecue is considered the norm. The American College of Sports Medicine emphasizes in its statement on alcohol the potential negative impact of alcohol on physical activity. It shows the negative impact of consuming high-yield drinks in high amounts on strength, muscle strength, regeneration rate, and cardiovascular regulation. Dietary strategies introduced during post-training are intended to maximize regenerative processes and should begin within the first few hours of exercise. There is no doubt that the consumption of alcohol after exercise directly affects the regulation and reduction of regenerative processes, and indirectly limits the intake of food and rest. However, there is still a lack of evidence that consuming small amounts of alcohol (one glass of wine, a small beer) may have less 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 portions is necessary for professional athletes.6. Exemplary grill recipes
You have already gained basic knowledge about safe and healthy grilling - it's time to put it into practice. We unveil our recipes for delicious grilled dishes.7. Beef steak on the grill (preparation for one serving)
Beef pulp 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. Broiled 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. 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
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.
