{"id":17895,"date":"2023-09-19T10:02:45","date_gmt":"2023-09-19T07:02:45","guid":{"rendered":"https:\/\/akvis.bg\/grilling\/"},"modified":"2023-09-19T10:02:45","modified_gmt":"2023-09-19T07:02:45","slug":"grilling","status":"publish","type":"post","link":"https:\/\/akvis.bg\/en\/grilling\/","title":{"rendered":"Grilling"},"content":{"rendered":"

Grilling – what better way to get your hands dirty while your loved ones are full and happy? If you want to celebrate the barbecue properly, you can impress your guests with unusual methods. We present advanced grilling techniques. Let’s grill!<\/strong><\/p>\n

From caveman to barbecue master: advanced grilling methods.<\/strong><\/h5>\n

\u0421<\/em>Title<\/em> Caveman: Like a phoenix rising from the ashes<\/em><\/p>\n

It is probably no longer possible to determine which cave dweller accidentally dropped its meat into the fire. But the best discoveries are often made by accident. In the caveman method, food is put directly on the hot coals – we already know this from unpeeled potatoes and ears of corn. A very archaic pleasure – and extremely tasty! When the coal is almost not visible under the ash layer, you can start. By the way, there is no risk of burning: meat and fish are protected from excessively high temperatures by the ash. And do not worry: as a rule, no ash remains on the meat.<\/p>\n

Grill on boards: great aroma from spicy smoke<\/em><\/p>\n

It is said that grilling on wooden planks was invented by the Eskimos. The fish, meat and vegetables are grilled on well-watered wooden planks. In principle, all grills are suitable for the method, but in a lidded grill, food can benefit particularly well from the spicy smoke of the slowly charring wood. Alder, maple, hickory, cherry or pear boards are best used for this. Dry the soaked board a little before baking and place it on the preheated rack. Then brush with olive oil and wait until the grill reaches full temperature and the plank begins to smoke on the underside. Now the food can be put on the grill.<\/p>\n

Indirect grilling: a guarantee for tender meat!<\/em><\/p>\n

In general, the larger the piece of meat, the more connective tissue there is and the more bones there are, the longer it should be cooked in a closed grill over low to medium heat. The indirect grilling method is ideal for this. Like the oven, the meat is cooked in the hot chamber of the grill, not directly on a rack. In this technique, the embers are placed on one or both sides of the food to be roasted. The advantage: the risk of burning the meat is significantly reduced.<\/p>\n

Smoking: at a moderate temperature and slowly<\/em><\/p>\n

Smoking is the highest discipline of indirect grilling. If you want to celebrate a typical American barbecue in its original form with a real smoker, you need a lot of time, a lot of space, a lot of hungry friends and a lot of relaxed neighbors. Quantities of meat up to 100 kg can be cooked in wood or coal-fired apparatus. Grilled food is not directly over the fire and is often cooked with days of hot smoke. Result: extremely juicy, tender, flavourful meat with a slight smoky note – a special taste experience!<\/p>\n

And don’t forget, the right seasoning is the finishing touch to your masterpiece!<\/p>\n","protected":false},"excerpt":{"rendered":"

Grilling – what better way to get your hands dirty while your loved ones are full and happy? If you<\/p>\n","protected":false},"author":2,"featured_media":17661,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93],"tags":[97,98,94,96,95],"class_list":["post-17895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-barbecue","tag-bbq-en","tag-grill","tag-grilled-meat","tag-grilling"],"_links":{"self":[{"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/posts\/17895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/comments?post=17895"}],"version-history":[{"count":0,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/posts\/17895\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/media\/17661"}],"wp:attachment":[{"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/media?parent=17895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/categories?post=17895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/akvis.bg\/en\/wp-json\/wp\/v2\/tags?post=17895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}