Grilling is becoming more feminine: Trends around grill and burner | Nutrition

A battery of sausages, a couple of neck steaks, and a garlic baguette you bought yourself: these three ingredients and a round charcoal grill with three legs for 20 euros – is that all you need to be happy? That may have been true at one time. But today, you’re unlikely to impress your friends or neighbors with that.

“Today, you need variety and creativity on the grill, which in turn should make complete menus possible, offer plenty of temperature zones between 80 and 900 degrees and thus ensure perfect roasting aromas,” says “Grillfürst” boss Joachim Weber, describing the current wishes of his customers. At the grill specialist, which has over 80 brands in its range, grill fans will find what they are looking for in every price segment. “Except for the disposable grills that are often available at the gas station,” Weber adds.

Volker Elm, owner of the grill school “Kostbar” and former president of the German Barbeque Association, also confirms: “Germany’s hobby grillers have become more willing to experiment and spend more money on grilling.” The two grill and burner enthusiasts talk about trends in equipment, accessories and the must-haves for grilling.

Charcoal or gas grill – which works better?

“Definitely a gas grill,” says Joachim Weber. They are not only in the fast lane, they are also like rocket propulsion. “Gas grills make up 90 percent of our specialist shops. Charcoal grills are now just a niche product. We even sell more pellet grills.” The reasons against charcoal are obvious to him: “You can never start grilling straight away, sometimes the embers are there, sometimes they’re gone, sparks fly and there’s always charcoal left over until you’re left with bags of leftovers.”

What does a grill have to have and how much can it cost?

The analysis of 70,000 grills sold by “Grillfürst” last year speaks a clear language for Joachim Weber. Customers spend an average of between 1,000 and 2,000 euros. “Anyone who invests in a high-quality grill today usually wants a smart grill, which will cost around 1,500 euros. Every manufacturer has a grill like this in their range. It starts a program like a Thermomix that is linked to the cell phone and constantly measures the temperature,” explains Weber.

The professional gives an example: you put a roast on the grill at 9 a.m. and start a program with a low target temperature. At the end, the grill should really power up again at 350 degrees and the roast is ready at 6 p.m. sharp. It works similarly with a steak. “If you’re thinking: ‘As a grill master, I want to do this myself,’ I can reassure you: you can also use a smart grill in an unsmart way.”

What is typical when buying a new grill?

“Grilling is becoming more feminine,” says Joachim Weber. He observes that it is mostly couples who come to buy: “And the woman has the final say when it comes to design.” The women are also interested in grilling techniques in detail and show that they like to stand at the grill themselves. However, men are reluctant to let the grill tongs be taken out of their hands.

A certain barbecue arms race is also noticeable: “It is surprising that impulse purchases occur after barbecue invitations from friends or garden neighbors and just before the weekend or long weekends. Then buyers say: “The neighbor’s grill could do this or that. I want that too.””

And the grill professional has identified another trend: outdoor kitchens. “As this is not a defined term, everyone understands it differently,” says Weber. But a grill station is usually included. An entry-level model starts at 3,000 euros. Aside from the shelf, such a device with a side cooker, infrared burner and drawers is ready for use straight away. “Business with this doubles every year; last year alone we sold 500 of them.”

What are the trends in accessories?

Grill control for the rotary knob

If you don’t want to invest in a brand new grill for smart grilling, you can upgrade – for example with a gas grill control. “A grill control like this fits on every gas grill in the world. It is simply plugged onto a rotary knob. With the help of a temperature sensor and a smart, battery-operated adapter for the rotary knob, it controls the set program,” explains Joachim Weber. Cost: around 225 euros.

Rotisserie basket

Many grills already have a rotisserie. But now the manufacturers have thought further and developed a rotisserie basket. “It can be filled with marinated grilled vegetables, chips or chestnuts and is very practical,” explains Weber. Cost: around 60 euros

Blazing glass

This is a glass that looks like a ceramic hob with a ridged pattern. It is placed with its stands over the infrared zone of a gas grill – perfect for branded steaks. Weber: “The glass can withstand over 1000 degrees, protects against dripping fat and prevents flames – even with marinated pork belly.” Cost: around 120 euros.

What are the trends on Rost and Brenner?

Steaks

“American trends have also arrived here,” says Volker Elm. When it comes to grilling meat, barbecue fans are increasingly daring to go for the finest cuts, such as tomahawk, porterhouse and flank steaks.

poultry

Volker Elm from the grill school tells us how to season a corn-fed chicken or chicken legs before grilling: “To do this, lift the skin up and push your spice mixture into it. This protects the spice from burning and the fat that comes out takes the aromas into the meat.” A suitable spice mix is ​​a mixture of smoked paprika, pepper, salt and garlic.

If you like it Indian, use tandoori paste. You can get an Asian twist with teriyaki sauce and roasted sesame oil. “You can also brush the mixture over the top just before the end as a glaze. Then sprinkle a handful of white and black sesame seeds on top – it will be wonderfully crunchy.”

salad

Grilled salad is also a big hit with the grill enthusiast: he takes romaine lettuce and halves it lengthways to make two small boats. He brushes the cut surfaces with a sugar-salt-oil mixture and puts them on the grill with this side facing up. “The roasted aromas conjure up a wonderful nutty-sweet taste,” says Volker Elm. In stage 2, the boats are then refined. “You mix a pesto rosso from tomatoes, garlic, pine nuts and parmesan and apply it to the cut surface like you would with a bread roll. The boats are then put on the grill again on the round back for 10 minutes with direct heat.”

asparagus

Grilled asparagus wrapped in bacon and secured with a skewer is a hit in early summer. “It goes on the grill for 15 minutes at 150 degrees,” says Joachim Weber.

Pulled Pork

So-called long jobs based on the motto “low and slow” (low temperature and slow cooking) are in vogue. This includes the classic pulled pork. The roast pork is grilled for 10 to 12 hours at 100 degrees. Weber: “This breaks down the fibers so that the meat is as tender as butter.”

For good seasoning: marinades or dry rubs?

“Simple pepper and salt are out, as are liquid marinades. The days of ready-made pickles are also over, as are mustard and ketchup,” says Volker Elm. Instead, the grill teacher from Fulda relies on homemade fruit ketchup. Here are two of his recipes:

Plum ketchup for beef

Sauté a diced red onion and 2 garlic cloves, add 3 tablespoons of tomato paste and reduce, then add a small can of tomatoes. Then dice 100 g of dried plums and simmer for 10 to 20 minutes, seasoning with 1 to 3 chili peppers. Finally, puree.

Strawberry mustard for poultry, game and sausages

“Coarse-grained mustard is perfect for this, as it provides crunch and crispness,” says Volker Elm. He takes 1 jar of coarse-grained mustard (200 g) and a few overripe strawberries (“They have more flavor”) and purees them – done! Elm: “Bottled in jars, the strawberry mustard will keep in the fridge for half a year.”

Ready-to-use rubs

“I prefer dry spice mixtures that are massaged into the meat. I use so-called ready-made rubs,” says Joachim Weber, explaining this as follows: “If I buy all the spices individually and mix them myself, I end up with 20 half-finished bags, jars and tins. If I then need them again two years later, the aroma is gone and I need them again. That’s why I go straight for ready-made rubs.”

And what flavor? For the “Grillfürst” chef, salt-pepper-paprika mixtures are out, as are “Magic Dust” mixtures with far too much sugar. In, on the other hand, are ginger-lemon rubs, which are particularly suitable for grilled fish and seafood.