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From the point of view of the consumer goods show Ambiente, barbecuing is becoming a trend.

Wait a minute, is it a trend?

But that's always been popular.

Nevertheless, according to Nicolette Naumann, trend analyst and division manager at Messe Frankfurt, there has been a noticeable increase this year.

“Because we are currently not spending our money on long trips, for example, due to the corona, so we have more left over for equipping the balcony and garden.

And we put the money into high-quality grills, for example. "

Trends in barbecues

The American smoker, for example, is trendy.

In contrast to the usual grill, the food here is not placed directly over the fire, but is cooked in hot air or smoke over a longer period of time.

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In addition, new hybrid models with coal and gas can be used.

You can either use the energy sources alternately and quickly change the type of heating or even use coal and gas at the same time, according to the trend report from the garden trade fair Spoga + Gafa for the 2021 season.

There are a large number of models or inserts in stores that can also be used for baking and cooking.

According to the trend report from Spoga + Gafa, one example of this is the egg-shaped models in the classic Japanese kamado style, which are now also available in larger formats.

They are suitable for baking bread as well as for indirect grilling, temperatures of up to 800 degrees are possible.

Grill book author Andreas Rummel sees the egg-shaped ceramic grill as a nice typical second grill for so-called "long jobs".

“It stays in the constant heat for an incredibly long time, so it's made for spare ribs or pulled pork, which can stay in it for around twelve or 13 hours,” explains the grill master and operator of the YouTube channel “Rummel Grill TV”.

He would also add wood chips to the charcoal grill - for an extra smoky taste.

Trends in barbecue accessories

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In addition to the professionalization of domestic grilling, the preparation itself is being expanded.

"More and more manufacturers are jumping on the bandwagon to make barbecuing multifunctional," says Oliver Quaas, grill blogger ("Living BBQ") and vice-European barbecue champion in 2016.

The more equipment that is available for grilling, the more extensive you can grill.

This is how barbecuing becomes an event.

That is why the focus is increasingly on accessories with an entertainment character, such as fire plates.

“The cast iron rings, sometimes also called BBQ disks or fire plates, are attached to fire barrels or kettle grills,” explains Oliver Quaas.

In the middle there is a hole through which the charcoal can be seen, and the grilled food lands on the ring.

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Under certain circumstances, it may not only be launched by a single grill master, but by several grillers who stand around the fire.

“The focus here is on communal barbecuing.

It's very sociable and turns into an event. "

Grilled pizza is still in vogue.

That is why there are numerous attachments for pizza baking that work like a pizza oven - they can also be used to quickly make a tart, for example with asparagus.

To do this, roll out the puff pastry from the refrigerated shelf to the length of asparagus, cut a one centimeter wide edge on the outside and perforate the inside with a fork.

So the edge opens nicely and the inner part stays at the bottom.

While the dough is on the pizza stone for ten minutes, blanch the asparagus.

Remove the puff pastry from the grill, cover with Gruyère cheese and line up the asparagus stalks alternately head and end, season with pepper and salt and grill in the pizza attachment for 30 minutes.

Sprinkle with sesame seeds ten minutes before the end.

The fire platter, also available as a BBQ disk, has something like raclette

Source: dpa-tmn

The rotisserie is also gaining popularity, according to Quaas.

He has a recipe for this with cubes made from marinated veal saddle, which are skewered alternately with paprika- and bacon-coated Camembert corners and cooked for around 20 minutes - initially indirectly and only at the end directly over the heat.

Trends on the grate

Andreas Rummel is certain that there is no avoiding the subject of meat this season either.

But he is convinced that there is also a lot going on on the vegetarian side: “I notice that during my barbecue courses.

When it comes to the subject, the participants go off like Schmidt's cat. "

Rummel does not teach preparation knowledge about tofu or sausage substitute products, but tricks and tricks based on vegetables.

His motto: “There are such great vegetables.

Don't throw it in hot water, but on the grill! "

Leeks are such a candidate: “The leek sticks are put on the grill without the top green part until they are black.

You then peel off the black, season the grilled leek with salt and olive oil, and you are the hero, ”reveals Rummel.

Another tip: leave the roots on when grilling, they simmer on the grill and provide a nice smoky note.

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Another veggie hit is the carrot hotdog: To do this, peel the carrots the day before, season them with salt, put them in a freezer bag and then freeze them.

Thaw again the next morning.

"Then the carrots are as soft as rubber because the water runs out of the spaces between the cells and gives the carrots a new structure," explains Andreas Rummel.

Then they come on the grill like sausages and finally together with coleslaw, mustard and roasted onions between two lightly grilled halves of bread rolls.

With tacos for a community experience

Rummel also has a universal surprise bag in stock - according to the motto: "Burgers were yesterday, tacos are tomorrow." Because you are usually full after a burger, a lighter, lower-carbohydrate variant is required.

To do this, steaks, fish and vegetables are grilled and cut into small pieces.

The pieces come together with onions, coriander and sauces in slightly warmed taco shells - done!

“Everyone on the grill group can create their own taco, depending on their taste.

It's communicative and ingenious to clean up your fridge, ”said Rummel.

Oliver Quaas also recommends a taco recipe, but with chicken.

It is important to cut the chicken breast fillets into strips before grilling.

Since the shape of the fillets is quite irregular, it could otherwise happen that one side is already through, but the other is still raw.

Before the strips are put on the grill, they are marinated in a mix of soy sauce, white wine vinegar, olive oil, taco & burrito seasoning, brown sugar, some coarse sea salt and freshly ground pepper.

After grilling, the strips are torn up with a fork like a pulled chicken and put in the taco shells with cheese sauce, marinated red cabbage and grilled lime.

Test and comparison - This is what makes a good gas grill

Stiftung Warentest tested twelve gas-powered grill trolleys and portable grills at the start of the grill season.

What are the advantages and where are the disadvantages?

Source: WELT / Jan-Friedrich Funk