No beer on the grill meat tips for grilling

Health risk of beer when grilling

04/05/2013

Temperatures are rising and people are moving outside. What could be better than spending time with friends or family while having a barbecue? But this should not be a health risk, beer and alcohol should be kept away from the grill.

It depends on the ingredients
More and more you can now smell the smell of grilled meat, open fire and smoke in the evening. The people drive it after the long winter break in the open and on the grill. Grilled meat and vegetables, salads and bread are the basics of every barbecue. But not all ingredients are suitable. Olaf Seidel of the grill team GutGlut e.V. in Rösrath recommends: "One should only buy meat from the butcher of his trust." This is the only way to know exactly where the meat came from and whether the animal was kept in an appropriate manner. In addition to pork, beef and poultry, ostrich and lamb are also used. Filet is especially good, according to Seidel, whose team won the 2012 German Grill and BBQ Championship in the professional category. Fatty pieces like neck steaks or spare rips are also suitable. The cookbook author Sebastian Dickhaut from Munich states that they do not dry out so quickly. The marinade is best taken by the consumer himself, for example in an oil-tomato mixture or in an oil-herb sauce. When buying already marinated goods, it is hardly recognizable what quality and consistency the meat has. Dickhaut says: "Before I buy marinated meat, I prefer only salt and pepper." To achieve a more intense taste, the meat should be marinated overnight. Natural marinades of garlic, thyme and rosemary can even reduce the risk of crickets.

Care should also be taken not to lay the meat directly from the fridge to the grill, but to let it sit for about 30 minutes at room temperature. Dickhaut explained that otherwise it would take too long for it to be done. However, chicken meat must be put on the grill immediately, as pathogens could multiply if it no longer remains chilled. For this reason, it should always be cooked well. So that the meat does not stick to the grate, it is recommended to rub it with oil beforehand.

Also vegetables, tofu or cheese can on the grill
According to Dickhaut, everything can be grilled, which does not contain too much water and does not have too much cooking time. So Seidel advises, for example, mushrooms, pepper pieces and asparagus with a little butter, salt and sugar in small pieces of aluminum foil to pack and after about 20 minutes on the grill to take down the vegetables. Tofu, cheese or vegetable burger are grilled more and more often at barbecue evenings instead of meat. Corncobs are also excellent. From Dickhaut comes the suggestion "to put eggplant, pumpkin or spring onions in oil, to season with a little salt, lemon and herbs and then to grill". Andreas Huberti from the German Barbecue Association (GBA) in Eitorf explains that "in addition to grilled vegetables, you can also combine baked potatoes and grilled potato slices with the meat". Furthermore fit green salad, as well as pasta, potato or rice salad for grilling. However, in summer temperatures, some ingredients like mayonnaise or cream can quickly become bad. Therefore, Huberti advises: "You can take insulated trays and cover them with reflective foil." This will protect the food from heat for a while. Too long you should not leave the corresponding food in the sun. To baguette, flat bread or white bread, which can be heated crispy on the grill, fit a variety of dips, such as one of delicious sheep's cheese.

Tips from and for grill professionals
If you want to grill sausages or thin meat, you can do this directly on the grid, so everything is cooked faster. In contrast, there is indirect grilling. The grill has a lid and the food is not directly above the coal. The air circulates under the lid and thicker pieces of meat can be cooked. Huberti explained that this system is used for charcoal, gas and electric grills. Thanks to the closed lid, there is less smoke and odor nuisance. It is important for every grill master that the grill is stable and has enough distance to other people, especially children and combustible materials. This was pointed out by Lothar Beckmann of Stiftung Warentest. In addition, "only approved lighters should be used". The grilled food should only on the grate, if the coal is well annealed.

When it's time to find out, by holding the flat hand about 20 inches above the embers and slowly counting down from ten. "If you have to pull your hand away at seven, the temperature is optimal," says Seidel. Beckmann further advises that for emergencies a fire blanket or sand for extinguishing should be nearby. Because according to reports of the "free press" there are annually about 4,000 barbecue accidents, of which about 500 with serious injuries.

Do not pour beer on the meat
It is not recommended to use alcohol to ignite the coal or accelerate the annealing process. It can create a dangerous jet flame. It is also a bad idea to pour beer over the meat, as the embers can be stirred up and get stuck on the food. The particles can endanger your health. The rising smoke may continue to cause the formation of polycyclic aromatic hydrocarbons (PAHs) that are carcinogenic. Another danger is to place heavily marinated meat on a barbeque with no aluminum dish when the heat is high, because then fat and marinade can drip off and go up in flames. Bitter and pollutants such as PAH can also be formed. Huberti says: "We want to roast and flavor and no bitter and pollutants." Furthermore, Seidel explains that the rust must not hang too low, otherwise the meat quickly dry and black. (Sb)

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