Wait a minute, some of you might ask yourself when you take a quick look at the calendar: isn’t there still a bit of time left for the grilling? Yes and no. If you own a charcoal grill, you actually have to be patient a little longer. Unless he has some charcoal left over from the previous season and finds a few crazy people who are also keen to start grilling in February. Viewed this way, and as a native of Thuringia I write this very reluctantly, gas grill fans have a small advantage. Because at least the indoor versions of fire-free grills (like this table grill from Weber) can basically be used all year round. Plugged in the gas cartridge and sizzled away happily. But because sausages, neck steaks and feta vegetables get boring after a while, there is also a lot of experimentation with gas grills. In this article you will find out which tools you (and women) need and what else is indispensable for gas grilling. For anyone who has been thinking about retiring the charcoal grill for a long time, a gas grill comparison is worth it.
Where there is sizzling, it splashes and spills. Because this can hardly be avoided and grease stains are difficult to get out of shirts and trousers, grill masters wear aprons inside. Choice of robust cotton or hard-wearing leather. And preferably unisex, so that you can spontaneously take turns sizzling. Also advantageous: a wax-coated outer layer and two pockets for essential gadgets such as a meat thermometer, spices and whatever else the griller needs.
A BBQ without beer? Hardly imaginable. And so that the grillmaster doesn’t die of thirst either, there is a practical bottle holder for the Pils on the grill. The small steel basket is flexibly attached with two magnets. Smart: A bottle opener is integrated in the base. Bottom up!
Ribs, sausages, fish and vegetables are usually grilled and eaten very quickly. Unfortunately, the work-and-pleasure-after thing doesn’t really work when it comes to grilling. Because only if you take some time to clean the grill afterwards will the meat taste good next time. If you would rather drink one more beer instead, you could try using a grill mat. The smart BBQ helper from Komoto is made of fiberglass fabric and coated with Teflon. The principle is simple: place the mat on the grill grate, grill the food on it, sizzle as usual, and you’re done! The mat can be cut to the desired size with scissors and is dishwasher safe. All in all, a really clean thing. A nice side effect: mini sausages, bacon or other small treats no longer fall through the grate as easily. The Komoto grill mat is available here.
We tested this grill tool ourselves (click here for the detailed test) and we are hooked. The BBQ Rescher does exactly what the founders promise the millions of barbecue fans in Germany. It’s certainly not rocket science to put pork belly on the plate with a crispy crust. And yet: The BBQ Rescher managed this perfectly in our test. The grilled skewers were also on point and tasted great. We were unable to check whether the Multi Grill Rack can also do this with fish and other meat. Nice: When it was set up, the rendered fat from the pork belly dripped through the grill. Ultimately, this is exactly the trick that makes the crust really crispy. By the way: After grilling, the BBQ Rescher ended up in the dishwasher. And here too he cut a brilliant figure.
Tip: You can grill even cheaper this year with a hagebau voucher. Get the Hagebau voucher worth up to 100 euros here.
Even if there are no flying sparks on the gas grill – the grill surface is still hot. That’s why safety comes first here too. Grill gloves are a must. Flame-retardant META aramid fibers have been incorporated into these Rösle grilling gloves, and the cotton inner lining is breathable. Small silicone applications provide the necessary grip on the grill tongs. At the neuralgic point between the thumb and forefinger, a leather reinforcement also protects against possible burn injuries. Nice: The gloves can be washed in the washing machine at 30 degrees.
Ribs (or spare ribs) are an absolute classic at barbecue parties. But often it is also a medium-heavy mess when the marinated meat nibbles end up on the grill. And this is where the spare rib holder comes into play. The stainless steel part from Weber can even be used on both sides. The ribs can be lined up accurately on one side – similar to plates in a dishwasher. This saves space on the grill and is also a clean affair. Even turned upside down, the rib shelf serves as a smart grilling aid. Juicy roasts can be cooked smartly in the stainless steel basket.
Bratwurst and neck steak alone won’t win you a flowerpot on the grill these days. Fish, vegetables, potatoes and vegan delicacies have long been ending up on grills around the world. And instead of exposing the grilled food directly to the fire, the trend is towards indirect grilling. This means: The meat is seared briefly and sharply and then wrapped (in aluminum foil) and placed on the edge of the grill for gentle cooking. And if you’re a little more adventurous, try smoking. This works best with a smoker box or a smoker tube and works both hot and cold. With fish and meat, but also cheese or nuts. Depending on what the box or tube is filled with, smoked aromas from cherry, beech, pine or other wood refine the food. Here you can find a smoking chip mix with wood from Austria.
You can also make a science out of grilling. Gourmets don’t just throw the slices of meat and sausages on the grill and wait until they are crispy brown on both sides. Fruity, exotic or spicy-spicy marinades are the easiest exercises. But there are also tips and recipes for this in Weber’s Barbecue Bible. The authors have compiled a total of 160 ideas for perfect steaks, fish or burgers in the book. Everything illustrated and explained in step-by-step instructions. If you are still looking for inspiration for the first barbecue evening of the year, you will find it in this barbecue book.
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