Barbecue ideas for a perfect barbecue

Another sausage? Or would you like something a little more unusual? Whether you're a meat fan or a vegan, there's something for everyone when it comes to barbecuing these days. So nothing stands in the way of our favorite summer pastime. All that's missing are our barbecue ideas and tips. Enjoy your meal and celebrate the barbecue season!

1. the preparation

A few days in advance, you should check whether you have enough charcoal or gas for the start of the barbecue season. Also prepare ice cubes 1-2 days in advance. It is best to chill drinks the evening before. And a potato or pasta salad can also be prepared the day before, so that they can be well infused. As the host, you don't have to do all the work alone either: Ask your friends if you can bring a salad. When it comes to portions, the more you serve, the smaller the quantities can be. Serve portions so that people can try everything. Example: Don't serve a whole fish, but half a fish depending on its size. Tip: Unlike meat, grilled fish no longer tastes good the next day. So ask beforehand who would like a second helping. Otherwise, put the fish back in the fridge and eat the rest the next day.

Approx. quantities per person:

• 1 piece of meat (per type)
• 2-3 sausages
• 1 piece of fish fillet
• 1 large baked potato or 2 smaller ones
• 1 corn on the cob
• Salads - you must be able to try each one, follow the recipe instructions
• Dips and sauces - make 1/3 more if you like, they go quickly

In addition to corn on the cob and grilled potatoes, also offer grilled vegetables, including mushrooms, eggplants or zucchinis - they are now part of a good BBQ and are a nice side dish for anyone who eats a low-carb diet rather than just meat or fish and some vegetables. Cut the grilled vegetables into slices or sticks - you can grill them in an aluminum tray and season them with herbs. Calculate with a good handful of cooked vegetables per person, so charge a little more for the raw vegetables. There are no limits to your grilling ideas for vegetables!

2. grilling ideas: It's all about the quality

Meat is a matter of trust. If possible, look for a butcher in your region who cares about animal welfare. Marinated meat is often not of good quality: it's better to season it yourself! Always grind the pepper over the food after grilling. Otherwise it burns and becomes bitter.

3. marinade: less is more

Marinade burns very easily and spoils the taste experience. Much better: dab the food carefully before starting. Drizzling beer on sausages and the like doesn't make them any tastier. The meat won't absorb a drop of it. The most you'll do is stir up ashes that stick to the food. So it's better to drink the beer.

4. charcoal or gas barbecue?

And real men want to see fire. Of course they do! But the truth is that the heat source has no effect whatsoever on the flavor. Charcoal is made of carbon and is tasteless as long as nothing drips into it. So fire away for the gas barbecue!

5. it's healthier with an electric barbecue?

Unfortunately not true. You may not see an open flame, but if fat drips onto the heating rods, the same harmful substances are produced as with a gas or charcoal barbecue.

6 The ideal charcoal for barbecuing

Barbecue briquettes develop an even heat and keep it for a long time - ideal for "normal", sociable barbecues. Lump charcoal burns much hotter and for a shorter time and is therefore suitable for quick and intense grilling. However, the high heat can damage a kettle barbecue. Always allow the charcoal to glow until a white layer of ash has formed on it. The food is then grilled with heat in the middle of the grill and gently cooked on the edges.

7. pay attention to safety

Always set up the barbecue out of the wind and never use alcohol to light it. Liquids such as meat juices or fat should not get onto the embers when grilling with charcoal, otherwise harmful smoke will form. To prevent smaller pieces of meat and vegetables from falling through the grate, it is best to use small containers made of stainless steel, cast iron or ceramic. For health reasons, do not eat black spots on grilled food, both meat and vegetables - risk of cancer!

8. take food out of the fridge beforehand

From the fridge straight to the grill? Absolutely not! This lowers the temperature of the grill grate. This makes the meat tough and dry. You should take the food out of the fridge an hour beforehand.

9. bridge the waiting time with light snacks

Speaking of timing: as it takes a while for the meat to be grilled, a small starter is great for satisfying the first hunger pangs. This keeps the guests at the barbecue party happy and prevents impatience (also very important for the barbecue master!). But be careful: the starter should be deliberately kept small - after all, we shouldn't eat our fill of it.

10. is low-fat meat better?

This may be true for poultry, but not for pork and beef. A higher fat content ensures that the taste is more intense and the meat does not dry out. High-fat fish, such as salmon, is also great for grilling.

11. how to make the perfect steak

If you like it medium: sear briefly over a direct heat until the pores close and it colors slightly. Turn and sear the other side. Then grill both sides for around five minutes over an indirect heat on the edge of the grill. Wrap the steak in aluminum foil and place it on the edge of the grill for three minutes. If you prefer it more rare, shorten the grilling time accordingly.

12. turn the meat properly

Back and forth and around again? Constant turning is not a good idea, as it interrupts the cooking process every time. It certainly doesn't make the meat any better. So: strength lies in rest - and good taste. Professionals also agree: the fork has no place on the barbecue. Because the prick causes meat juices and fat to escape. Even the finest steak will be too dry in no time. It's better to use tongs - they guarantee perfect consistency and really good taste.

13. skewers - the perfect barbecue idea

Soak wooden skewers in water for about half an hour before use to prevent them from charring. If you want to skewer tender pieces of fish, it is best to use two skewers and insert them crosswise into the fillet. This provides more stability. A wooden plank is ideal for a whole fish on the grill, it gives a nice smoky aroma.

14 Is it tastiest fresh from the grill?

That's true for fish and vegetables - but not for meat. Steaks in particular should be left to rest for a short time when they come off the grill. This allows the meat juices to spread better and makes them more tender. Cover with a cloth.

15. do not grill vegetables in the aluminum tray

Salt and acid can cause the aluminum to dissolve and pass into the food. According to the Federal Institute for Risk Assessment, aluminum can damage the nervous system. It is better to use stainless steel or enamel. Note: Burnt vegetables are just as carcinogenic as meat that is too dark - it makes no difference. Therefore, make sure you grill vegetables in the suggested containers, as they burn too quickly directly over the grill.

16. grilling pizza

In addition to meat and sausages, you can of course also grill vegetables or grilled cheese. But if you want to try something completely different, you can cook pizza on the barbecue. It tastes good to everyone and is easy to prepare, even for vegans or vegetarians. All you need is two things: a pizza stone on which to bake the pizza and a closed grill (e.g. a kettle grill). To get a perfectly cooked pizza, it must be cooked at very hot temperatures (300 to 400 degrees). It is also important to preheat the grill sufficiently.

17. prepare baked potatoes

Nothing beats delicious grilled potatoes! Do not peel the potatoes, but wash them thoroughly. Dry them well afterwards. It is best to pre-cook large potatoes in the oven so that they are quicker on the barbecue afterwards! If you want to cook directly on the grill, prick holes in the potato with a fork to speed up the cooking time. Serve the potatoes with quark or various dips. Salads are also a great accompaniment to baked potatoes.

18. grilling tofu

Vegetarian options should always be offered when barbecuing. This includes tofu! As tofu has little flavor of its own, you should use smoked tofu or marinate it overnight. Silken tofu is not suitable for grilling due to its consistency. You can grill tofu whole or prepare skewers alternating with vegetables.

19. grilling cheese without aluminum foil

If you don't want to use aluminum foil when grilling feta and co. to protect the environment, try using vegetable leaves and wrapping the cheese in them. You can use cabbage, chard or vine leaves, for example. Before grilling, you should brush the leaves with oil so that they are less sensitive to heat.

20. low-calorie barbecuing

Barbecuing doesn't always have to be high in calories. Vegetable or fruit skewers are low in calories and taste delicious on the barbecue. Instead of sausages or neck steaks, simply put lean meat such as chicken or turkey on the grill. Fish is also always lower in calories than fatty grilled meat. Instead of the calorie bomb that is mayonnaise in salads, it is better to add a dressing made from vinegar and oil.
Tip: It is better to mix sauces yourself and not use ready-made products, as they often contain hidden sugar or fat. When you make your own, you know exactly what's in it.

>> Grilled pineapple, melon and peach
>> Grilling vegetarian food

21. socializing together

In other countries, barbecuing is not just about eating, but above all about socializing during the barbecue season, getting together with friends, sharing stories and enjoying life. To make your barbecue party fun, prepare a nice table, set up small lights or torches, turn up the music and fire up the barbecue!

22 Clean the grill grate

Don't throw away the newspaper from the morning, because it will help you to clean the grill grate spick and span. First let the grill grate cool down thoroughly, then wrap it in newspaper. Pour water over it and leave it to soak overnight. Most of the dirt will stick directly to the newspaper, the rest can be wiped away with a cloth or sponge. And the barbecue grill is ready for use again!

23. get to the barbecue: delicious barbecue recipes

Fish & meat

Noble fish skewers with potato salad
Sausage skewers with potato salad
Chicken drumstick with avocado and lime and pine nut pesto
More delicious recipes!

Side dishes for barbecues and salads

Mediterranean bulgur salad with sun-dried tomatoes
Greek-style bowl with chicken breast, olives and feta
Low in carbohydrates and fat: vegetable chip recipes without frying

Sauces, dips and marinades

Homemade classic sauces
Mustard marinade (for shashlik)
Rhubarb chutney (for chicken)
Herb quark (for baked potatoes or sliced meat)
Red bean dip and chickpea hummus (with chicken wings)
Guacamole (with tortilla chips)

23 Delicious desserts from the grill

If you fancy something sweet after all the savory dishes, we have a few delicious inspirations for you here. Fruit is particularly suitable for grilling. Cut some fruit into small pieces, add a little lime or lemon juice and put everything together in a barbecue basket. For example, pineapple, strawberries, bananas, apples, pears and mangoes are great for grilling. If you prefer something more substantial, serve the grilled fruit with whipped cream or chocolate sauce. As you can see, any type of delicacy can be served when grilling.

Things to bear in mind when grilling fruit:
- It's best not to remove bananas from the grill until they burst open. This is the perfect time.
- Under no circumstances should strawberries be exposed to excessive heat.
- Simply cut pears in half and briefly place the inside directly on the grill rack. Remove the core beforehand. This allows the flesh to take on a delicious aroma.
- Grilled mangoes get a great smoky aroma. Remove the fruit from the grill when the flesh is already a little crispy on the outside.

By the way, if you don't fancy grilled fruit, you can also grill marshmallows in the classic way. Crêpes or pancakes are just as good on the grill.

24. avoid barbecue smoke

Can even barbecue smoke be harmful to your health? Yes! Rising barbecue smoke contains carcinogenic substances, as the fumes contain large quantities of polycyclic aromatic hydrocarbons (PAHs). Not only do you inhale toxic fumes, some of them are also deposited on the food being grilled. According to a study, however, most barbecue smoke and therefore PAHs are absorbed through the skin!

Also delicious: fresh summer cakes:
Rhubarb tart with vanilla scent & raspberries
Strawberry cheesecake without a base
Blueberry muffins with almond crumble
More delicious baking recipes!