Crickets Facts

For many, a good barbecue buffet is characterized precisely by a spicy marinated piece of meat. But not every piece of meat is suitable for the grill. What you should pay special attention to when grilling meat, we tell you here. Whether beef (rump or sirloin steaks), pork (escalope, neck, tenderloin), poultry (chicken thighs, turkey breast) or lamb (chop, leg, shoulder) – lean or slightly fatty cuts are ideal for grilling. Caution is advised against cured meat products (e.g. Kasseler, Wiener sausages, Leberkäse). When exposed to heat, the nitrite from the curing salt reacts with proteins in the meat to form harmful nitrosamines, which are carcinogenic.

Barbecue trend Barbecue

Fancy but delicious is buffalo or bison meat, a barbecue trend from the United States and Canada. As early as the 17th century, trapper pioneers prepared whole bison “barbe-à-queue,” i.e. from beard to tail, over a wood fire. From this – or from the Mexican-Spanish word “barbacoa” (field oven) – the term “barbecue” developed. Particularly in the southern states and in the western United States, the barbecue, abbreviated to “BBC,” is a popular garden party in which whole animals or many pieces of meat are slowly roasted on a spit or on a large grill. The feast may well last a whole day and each family has its closely guarded recipe for preparing the meat.

The marinade

A tasty marinade is the be-all and end-all for optimal grilled meat enjoyment. By brushing oil or pickling, the grilled food is not only refined in taste, but also remains juicy. Oil, wine or beer serve as the basis for a marinade. Other ingredients such as herbs, spices, mustard, vinegar or fruit juice give the grilled food – depending on the recipe and preferences – the typical aroma. When getting meat ready for the grill, always cover the pieces completely with the marinade and let everything marinate in a well-sealed container with a lid in the refrigerator for up to two days. A good seasoning achieves the grilled meat likewise by a hearty filling. It not only gives juice to the meat, but also flavor.