Guide: BBQ knowledge & grilling techniques

BBQ knowledge

• Core temperature table for meat & fish – BBQ Guide The right core temperature is the secret to juicy meat, perfect doneness, and a true BBQ experience. Whether it's steak, pulled pork, rack of lamb, or salmon: with this guide and a reliable grill thermometer, you'll a... Weiterlesen
• Meat cuts at a glance – from classics to insider tips If you want to get the most out of your grilling, you need to know your meat cuts . Each cut has its own texture, fat marbling, and preparation technique. Here you'll learn which cuts are truly impressive, which are o... Weiterlesen
• Smoke wood guide – Which wood suits which meat? Barbecue isn't just about heat, time, and meat quality – smoke is the key to flavor. But which smoking wood is suitable for which cut? How strong should the flavor be? And what should you keep in mind when using it? T... Weiterlesen
• Charcoal & Smoke Wood – the best tips for BBQ In short: The choice of charcoal and smoking wood determines the flavor, heat, and success of your BBQ. While beech and oak charcoal provide long-lasting heat, smoking woods like apple, cherry, or hickory give the mea... Weiterlesen
• BBQ trends 2025 – what’s on the grill? In short: BBQ in 2025 will be more diverse, creative, and sustainable than ever before. From new cuts like tri-tip and picanha to fermented marinades, umami rubs, and grilled fish, as well as smart technology and soci... Weiterlesen
• Umami & Maillard – the science behind BBQ flavor What makes a perfectly grilled steak so irresistible? It's not just the meat itself, but a combination of umami and the Maillard reaction . Both are the hidden heroes when it comes to aroma, roasted flavors, and that ... Weiterlesen
• Reverse Sear Steak – the ultimate grilled dish In short: Reverse sear is the method for cooking steaks to perfection: first slowly bring them up to temperature, then sear them for the perfect crust. A dream for anyone who wants the perfect BBQ steak – juicy on the... Weiterlesen
• Low & Slow vs. Hot & Fast – BBQ techniques compared In short: Low & Slow (95–120°C) is ideal for large, connective tissue-rich cuts like brisket, ribs, and pork shoulder – maximum succulence and buttery tenderness. Hot & Fast (200–300°C+) delivers roasted aroma... Weiterlesen
• Rubs & Marinades – Basics, Recipes & Umami Tips In short: Rubs and marinades are the foundation of every successful BBQ session. While rubs (dry spice blends) provide the crust and aroma, marinades add juiciness and additional flavor nuances. The key ingredients, t... Weiterlesen
• BBQ World Tour USA – Brisket, Ribs & Pulled Pork In short: The USA is the mecca of BBQ. Whether it's juicy brisket from Texas, spicy ribs from Memphis, or pulled pork from the Carolinas – each region has its own specialties. Add to that legendary BBQ traditions like... Weiterlesen
• Typical BBQ mistakes and how to avoid them In short: Every grill master starts small – and mistakes are part of the process. But many are easily avoidable: Whether it's using the wrong heat, cutting the meat too early, or using the wrong charcoal. Here you'll ... Weiterlesen