Grill foods

Lamb - is a real delicacy when grilled. The meat’s own tender taste can be reinforced by marinating it with southern herbs and spices. As with other kinds of meat, the fat should never be removed, as it is important for the taste and it keeps the meat tender and juicy. Lamb should always be served hot, as it develops a stronger taste after cooling, which is different from other sorts of meat. There are many variants of lamb for grilling available in the shops: shoulder, either whole or cut into slices; back, either whole or as cutlets; chops (double cutlets); and ribs,

Poultry and game birds - are special treats when grilled. They can be prepared in a variety of ways, either whole or cut into parts; baked on the grill; placed on the spit; or, on the fire. The tender meat requires a relatively short cooking time and the addition of fat so that it does not dry out.

Game - can also be prepared wonderfully on the grill. The streaky and thus cheap parts in particular are special treat.

Fish and shellfish - Recent quick transport and expert cooling, they have become increasingly a ‘barbecue favorite’. And with justification, because the tender, healthy and low-calorie meat is particularly delicious when grilled. Fat fish such as mackerel, herring, eel, sardined and others have a natural protection against drying out. Thin fish should be marinated or brushed with butter or oil or cooked in aluminum foil. A grill turner helps a lot with the preparation.

Fruit and vegetables - also make the hardest ‘vitamin fanatics’ weaken because they are prepared quickly and in many ways. Plus, due to their fine natural taste, are much more than just a satisfying side dish. Fruits and vegetables are not only a special treat when they are baked on the grill or skewer but also when they are cooked directly in the hot ashes.