Wait a minute, some people might ask themselves when they take a quick look at the calendar: isn’t there still some 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 barbecue charcoal left over from the previous season and finds a few crazy people who are also keen to start grilling as spring approaches. 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 happily sizzled away. 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.
Wherever there is sizzling, there are splashes and spills. Because this can hardly be avoided and grease stains are difficult to remove from shirts and trousers, grill masters wear aprons. Available in sturdy cotton or durable leather. And ideally unisex, so you can spontaneously take turns sizzling. Also advantageous: a wax-coated outer layer and two pockets for essential gadgets such as meat thermometers, spices and whatever else the griller needs.
A BBQ without beer? Hardly imaginable. And so that the grill master doesn’t die of thirst, there is a practical bottle holder for the pilsner on the grill. The small steel basket is attached very flexibly with two magnets. Smart: A bottle opener is integrated into 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 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 are absolutely thrilled. The BBQ Rescher does exactly what the founders promise the millions of grill fans in Germany. It is certainly not rocket science to put pork belly with a crispy crust on the plate. And yet: The BBQ Rescher managed to do it perfectly in our test. The grill skewers were also perfect and tasted great. We were unable to check whether the Multi Grill Rack could do the same with fish and other meat. Nice: When it was set up, the rendered fat from the pork belly dripped through the grate. Ultimately, that 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, it 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. Barbecue gloves are a must. Flame-retardant META aramid fibers have been incorporated into these barbecue gloves from Rösle, and the cotton inner lining is breathable. Small silicone applications provide the necessary grip on the grill tongs. At the critical point between the thumb and index finger, leather reinforcement provides additional protection against possible burn injuries. Nice: The gloves can be put in the washing machine at 30 degrees.
Ribs (or spare ribs) are an absolute classic at barbecue parties. But it’s often a moderate mess when the marinated meat ends up on the grill. And this is exactly where the spare rib holder comes into play. The stainless steel part from Weber can even be used on both sides. On one, the ribs can be lined up accurately – similar to plates in a dishwasher. This saves space on the grill and is also clean. Even when turned upside down, the rib rack serves as a smart grilling aid. Juicy roasts can be cooked smartly in the stainless steel basket.
Bratwurst and pickled neck steaks alone are no longer enough to win you over on the grill these days. Fish, all kinds of vegetables, potatoes and vegan delicacies have long since ended up on grills all over the world. And instead of exposing the food to the fire directly, the trend for a few years now has been towards indirect grilling. In other words: the meat is seared briefly and sharply and then wrapped (in aluminium foil) and placed on the edge of the grill to cook gently. And if you’re feeling a bit more experimental, try smoking. This works best with a smoking 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, stone pine or other wood refine the dish. Here is a smoking chip mix with wood from Austria.
You can also turn grilling into a science. Gourmets don’t just throw the meat slices and sausages on the grill and wait until they are crispy brown on both sides. Fruity, exotic or spicy-hot marinades are the easiest exercises. But there are also tips and recipes for this in Weber’s barbecue bible. The authors have put together 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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