Make marinade yourself
95,8 percent of Germans grill in the summer, according to statistics portal Statista. Even if more and more often vegetarian food gets rusty, meat and meat products stay at the top of the most popular grilled food. And here again, pork is the favorite, followed by poultry and beef. This is not by chance, because sausages are mostly made from pork. Apart from that, almost all parts of the bristle cattle are suitable for grilling; The grill pro speaks here of cuts. Not only the so-called noble cuts such as fillet, ham, chop and neck, come on the rust. The belly meat in the form of spare ribs, shoulder, knuckles and pork cheeks can be barbecued.
Almost unmanageable is the range of different convenience products: grilled sausages and meat skewers in all sorts of variations, burgers and of course finished marinated pieces of meat. A ready-marinated barbecue, however, can not be judged in its quality, respectively, as regards the color and marbling of the meat.
If you like something, make your own marinade and then know what's inside. The marinade ensures that the meat does not dry out so much during grilling and tastes spicy. Actually a simple and fast affair. For a classic marinade, it only takes three basic components: a heat-resistant cooking oil, vinegar or lemon juice and spices. In addition, you can also add tomato, chili or soy sauce. The spices are - depending on your taste - fresh herbs, garlic, onions, ginger, lemongrass or pepper. Salt should, if at all, only come sparingly into the marinade, because it dries out the meat. It is better to salt only after preparation. Mix all ingredients well with each other and pour over the meat and cover in the fridge for several hours. Turn it over so that all parts are evenly marinated.
Before the grilled food comes on the grate, the marinade is drained well. When grilling, you should make sure that no oil dripping into the embers, otherwise there are pollutants that can rise with the smoke and put on the meat. You can also "dry marinades", so-called Rubs (English: rub to rub), use. Again, you have the choice to buy ready-made spice mixtures or to make them yourself. There are countless recipes for it in the internet. For a perfect grilling result, the rub should be applied to the meat at least two hours before the barbecue starts.
How long the pork should be on the grate, decides primarily the meat thickness and the cut. Whether pork is always cooked through or may still be slightly pink, the spirits divorced. It is clear that the meat is tender and juicy, if it is not quite cooked. But it is also clear that especially pregnant women should play it safe and meat should always be cooked. The meat is then rather gray inside and no longer pink, exuding meat juice is colorless and clear.
Rüdiger Lobitz, www.bzfe.de
Further information: https://de.statista.com/themen/4020/grillen-in-deutschland/
