How do you grill? - Peter's best barbecue tips!

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The sun was shining yesterday and the barbecue season is finally here. But what is the best way to grill? How do you make sure you get that nice grill surface without the meat getting dry? Peter was at an event this week where Lantmann and Caj P talked about news and trends. In addition, Peter offers his own very best barbecue tips.

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News and trends

Barbecue trends are on the rise and Swedes are becoming more and more knowledgeable and adept at grilling. When it comes to gas grills, consumers appreciate fast heating, heat control and the ability to grill all year round.

While Landmann presented new grills, Caj P showed some of this year's new sauces and flavourings. One new sauce is "baconnaise", which is a mayonnaise-type sauce, flavoured with tomato and with smokiness and saltiness.

How do you grill? Peter's best barbecue tips

This barbecue event was organised at exactly the right time! Yesterday, the spring weather in Stockholm was fantastic and we could sit on the deck in T-shirts. Time for barbecuing at any time! Peter is the barbecue master in our house (boat), and here he shares his best barbecue tips. Feel free to share your grilling tips too! What is your answer to the question "How do you grill?"?

1. use a gas grill

Using gas grill is convenient! You can set the heat perfectly compared to a charcoal grill, which is often only very hot and you have to wait for the perfect moment. Also, if there is a drought in the country or in Europe, you can't grill with charcoal. We have a motorhome and have discovered that in southern Europe, charcoal grills are often banned in the summer.

2. Room temperature meat and fish

We start by preparing the food we're going to make and it shouldn't go straight from the fridge to the grill - it's not good when cold meets hot. Meat or fish should be taken out of the fridge to room temperature for a while before grilling. During this time, you can take the opportunity to marinate, prepare skewers or wrap fish in foil together with accessories.

3. Start on high heat for grilling surface

Start with very high heat and do your grilling on the meat for a few minutes. Then remove the meat and turn down the heat. Insert the thermometer and set it to the desired result. Never grill finished meat or fish over high heat, as this will cause the liquid to run out and lose all the flavour.

4. Use a thermometer

Use a thermometer when grilling! Lamb is ready at 53 degrees, beef at 56 degrees and pork at 65 degrees. Fish can be a bit different but around 53-56 degrees sounds healthy to me. Once you've reached your temperature, wrap the meat in aluminium foil for five minutes before cutting it up to slow down the grilling process. Fish can be eaten straight away.

Don't be concerned that the meat looks red when you have reached the right temperature. If you go above the specified degrees, the meat loses flavour, and if you grill at too high a heat, the liquid is lost and the meat becomes dry and tasteless.

5. Find a good thermometer

I have tried lots of different thermometers that beep from time to time, and are also difficult to understand. My tip is one that I found at COOP, and is available at many different stores, which you connect to an app. It is called Gastromax and works and is easy to understand, as well as the app that you have a large menu where you see what is happening all the time. A thermometer is a must for being a good grill master.

6. Dedicate time and effort to food

Time is incredibly important and knowing when the food will be ready allows you to plan the whole meal. Don't walk away because it is your mission to get good and tasty food. Stress will lead to the usual boring piece of meat that is tough and dull. So the simple things are a thermometer, time, low heat for long cooking and good marinades.

Want more barbecue tips? Feel free to read best barbecue tips on the Food and Travel Blog!

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