Welcome, barbecue fans! Are you looking for outstanding instructions on how to grill meat? Then you've come to the right place at the Freyberger butcher's shop. With great passion and high-quality products, we will make your barbecue adventure unique.

Grilling is more than just preparation - it's an art. Lighting the coals, adjusting the heat, carefully turning the meat - all part of a ritual that makes grilling special. Especially when you have the right ingredients.

In this multi-part guide, you will receive all the knowledge you need about grilling meat. Each section provides important information, so you can click through and prepare for your next barbecue evening.

We'll start with beef, the king of grilling, and move on to poultry, pork and lamb before sharing useful preparation tips.

Grilling beef offers a variety of possibilities that challenge taste and skills.

Beef is versatile: from tasty steak to tender breast to minced meat suitable for burgers. Each cut has its own grilling characteristics. A steak needs strong, direct heat and a short time, while a breast needs slow, indirect heat over hours to become tender.

Choosing the right, high-quality meat is essential for grilling. Meat from naturally raised animals has a positive effect on taste and texture. Our products from the Freyberger butcher's shop are an excellent choice.

In addition to the meat, proper preparation is crucial. Seasoning, marinating or brining can make the grilled food juicier and tastier. Each method has its science and it's fun to play with it and discover new flavors. Below we've put together a comprehensive overview of grilling different types of beef.

Next we move on to an exquisite piece of beef: roast beef. Its tenderness and leanness make it a delicacy, but it requires care when grilling. The aim is to achieve a crispy crust while the inside remains juicy and tender.

A tried and tested method is indirect grilling, where the meat is not directly over the flame. This allows for a gentler cooking temperature and avoids burning before the meat is cooked inside.

Prepare the roast beef before grilling: let it come to room temperature and season well. After grilling, let it rest to distribute the juices.

Side dishes for roast beef are flexible: crispy potatoes, fresh salads or bread to soak up the juices go perfectly with this noble meat.

Next we'll look at another luxury cut of beef: the entrecôte, also known as prime rib. Its high fat content melts when grilled, making the meat juicy and full of flavor.

Grilling the perfect entrecôte requires the right heat and time. First, sear it at a high heat to close the pores and keep the juices in the meat. Then continue grilling at a lower temperature to get a nice crust while keeping the inside juicy.

A good marinade can enhance the flavor of the entrecôte. A simple mixture of olive oil, garlic, rosemary and sea salt can make a difference.

Now we come to the T-bone steak, a star among beef cuts. It consists of fillet and entrecôte, separated by the eponymous T-bone, which promises a double taste experience.

Preparing a T-bone steak requires care. The meat should be at room temperature before it goes on the grill to ensure even cooking. When grilling, it is recommended to sear the steak first and then finish it over indirect heat. The bone ensures juiciness and extra flavor.

The Picanha is a real highlight at every barbecue. With its juicy texture and distinctive taste, it is sure to delight all meat lovers.

The Tomahawk steak is an impressive grilled delight. For the best grilling results, the steak should be at room temperature and well seasoned with salt, pepper or other spices.

Preheat the grill to high heat, grill the steak fat side down first, then on each side for a few minutes to form a delicious crust. Then reduce the heat or move the steak to the indirect heat area of ​​the grill and let it cook to the desired doneness.

After grilling, the steak should rest for a few minutes before being cut into slices along the bone and served.

With these tips, you can prepare delicious poultry on the grill. In the next section, we'll discuss grilling chicken in more detail.

Chicken is a barbecue classic with many preparation options. With a few tips, you can create juicy, aromatic dishes.

When preparing the chicken, clean it and pat it dry. A marinade or spice mix intensifies the flavor. After marinating, the chicken should be left in the fridge to intensify the flavors.

There are direct and indirect methods available for grilling. Direct grilling creates a nice crust, while indirect grilling cooks the chicken gently.

Grill the chicken over medium-high heat for 5-7 minutes per side to develop a golden brown crust. Then move it to the indirect heat area and continue grilling until it reaches an internal temperature of at least 75 °C. A meat thermometer will help with this.

After grilling, let the chicken rest for 5-10 minutes before serving. This will allow the juices to distribute evenly. Aluminum foil will keep the chicken warm while it rests.

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When it comes to seasoning and marinating pork, there are no limits to creativity - from classic BBQ to Mediterranean herbs to exotic flavors.

The neck steak is juicy and aromatic - ideal for grilling. Here are some simplified instructions:

• Choose high quality, fresh neck steaks.
• Pat the meat dry and season generously with salt and pepper.
• Preheat the grill to medium-high heat and oil the grate.
• Grill the neck steak for about 4-5 minutes per side, depending on how done it is.
• Use a meat thermometer to check the core temperature. For medium doneness, it is between 63 °C and 68 °C.
• Let the steak rest for a few minutes to allow the juices to distribute.

Serve the steak with favorite sides like grilled vegetables, potatoes or salad. It is also ideal for sandwiches or wraps.

Preparing pork neck on the grill requires a little patience, but leads to a very tasty result. Here is a simplified process:

• Choose a fresh, well-marbled pork neck.
• Pat the meat dry, remove any excess fat and season generously. You can also use a marinade.
• Let the meat marinate in the refrigerator for at least 30 minutes or overnight.
• Preheat the grill to medium-high heat and create a direct and an indirect grilling zone.
• Place the pork neck on the direct grill zone and grill for about 3-4 minutes per side.
• Move the meat to the indirect grill zone or reduce the heat and let it continue cooking until it reaches a core temperature of about 70-75 °C.
• Let the grilled pork neck rest for about 10-15 minutes and then cut it into thin slices across the grain.

The grilled pork neck is ideal as a main course or as part of sandwiches and pulled pork. Salad, bread or potatoes go well as side dishes.

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Pork medallions are tender and juicy pieces of meat that are perfect for grilling. With their mild yet aromatic flavor, they are extremely popular with many grill fans. Here are some tips on how to prepare pork medallions on the grill:

• Choose fresh and high-quality pork medallions
• Pat them dry with kitchen paper and season to taste.
• Preheat the grill to medium-high heat.
• Place the medallions on the hot grill and grill for 2-3 minutes per side.
• Be careful not to grill them for too long to avoid drying out.
• Check the core temperature to ensure the desired degree of doneness.
• Let the grilled pork medallions rest briefly before serving.

Pork medallions go wonderfully with various side dishes such as vegetables, potatoes or salad. You can also accompany them with your favorite sauce to vary the taste.

Lamb goes well with grilled vegetables, potatoes or salad. Serve with yogurt-mint sauce or spicy chutney to enhance the flavor.

Grill preparation is crucial for a successful result, whether for beginners or grill masters. It has a strong influence on the quality of the grilled food and can make the difference between average and excellent grilled meat.

In this section, we delve deeper into the preparation processes. We cover the correct way to marinate meat, give tips on choosing meat depending on the occasion and dish, talk about the safe storage of grilled meat and grilling frozen meat.

We'll also explain how to salt steaks to enhance flavor and give you an overview of cooking times for different types and cuts of meat to take the guesswork out of it.

Whether you want to grill the perfect steak, prepare crispy chicken breast or serve juicy spare ribs, these preparation tips will help make every grilled meal a culinary success.

Brining meat for grilling is a time-honored way to add extra flavor and tenderize the product. The art of brining consists of two main components: the marinade and the brining time.

The marinade usually consists of an acid (such as lemon juice or vinegar), oil and spices or herbs. The acid tenderizes the meat, the oil and spices add flavors. The meat should be completely covered in the marinade and stored in a cool place, without contact with other foods.

The marinating time varies depending on the type and size of meat. A thin steak only needs 1-4 hours, while a thick roast should marinate overnight. Be careful with acidic marinades, as they can make the meat tough if left for a long time.

Before grilling, the meat should be removed from the marinade and patted dry to avoid grill flames. Some marinades can be used for brushing, but should be cooked first to kill bacteria.

Marinating meat adds flavor and tenderness to grilled dishes. Try different marinades and marinating times to suit your taste.

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When it comes to choosing the perfect grilled meat, a lot depends on your personal taste. However, there are some universal tips that can help you choose the right meat for your barbecue.

Beef is a grilling favorite with a variety of suitable cuts. Pay attention to the marbling, which makes the meat juicy when grilled. Recommended cuts are dry-aged beef or steaks such as entrecôte, T-bone and tomahawk.

Pork is also popular thanks to its fat content, which keeps it juicy. Suitable cuts are neck steak or pork medallions. Homemade sausages, such as those from our Freyberger butcher shop , offer variety.

Poultry is lighter and leaner than beef or pork, making it a great alternative. Chicken is a true all-rounder and can be grilled in many different ways. Poultry, especially chicken, is a lighter alternative to beef or pork and can be grilled in many different ways.

Lamb, with its strong flavor, is another option, with lamb chops being particularly popular.

The quality of the meat is crucial. Pay attention to freshness, good marbling and species-appropriate animal husbandry. This way you get the best taste and support sustainable meat production. The products from the Freyberger butcher's shop are an excellent choice for this.