Beef
Tender cuts of beef are particularly suitable. If you
have not gathered much grilling experience, you
should practice with pieces of meat such as rump
steak or ribs, after which you can try your hand at
entrecote or fillet steak. For smaller pieces of meat,
the grid iron must be very hot, otherwise the meat
will dry out.
Veal
Veal very quickly becomes dry, also in foil. To
protect the meat, you can wrap bacon around it.
This will sacrifice its fine intrinsic taste, but the
meat will remain juicy. Veal steaks taste good if cut
from the back and grilled for just a short time, so
that the meat is not too well-done. Then leave the
meat to rest at 80° in the oven.
Pork
Streaky pork does not need a marinade or oil.
Pieces of fillet, cutlets, roast pork and neck of pork
are all suitable for grilling. Steaks and cutlets
should be about 1 inch (2 cm) thick. Pork takes
slightly longer to cook than other kinds of meat.
Lamb
Lamb is ideal for grilling. It is more tender than
beef, but not as tender as veal. Cutlets and pieces
of shoulder are ideal. Lemon butter goes well with
these. Preheat the plate and serve the piece of
meat as hot as possible, because the fat is difficult
to digest when cold.
Poultry
All kinds of poultry can be cooked on the grill. In
the case of guinea fowl, small pigeons and quail, it
is better to brush a little fat onto the skin. Do not
brush chicken with oil because they have enough
fat under their skin. Poultry is seasoned inside and
out before grilling.
Fish
Salt water fish are no problem at all, whereas fresh
water fish require a gentle approach because they
fall apart in most cases. They are best prepared in
aluminium foil, or brushed generously with a heat
resistant oil.
Vegetables / potatoes
Firm types of vegetables such as celery, chili
peppers, aubergines, corn cobs, fennel or onions
are ideal for grilling.
Fruit
Apples, bananas, pears, pineapples and peaches
all grill excellently.
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