Tender pieces of meat from the grill are a highlight every year during the barbecue season. We’ll tell you here how easy it is to grill meat and which tips you can use to make steaks, chicken skewers, and Co. perfectly juicy. Of course, there are also suitable recipe ideas for the barbecue season.
Which meat is suitable for grilling?
When you buy the meat, you lay the foundation for the perfect barbecue enjoyment. If the meat is to be the main actor on the grill, good meat quality is crucial. Which meat you choose is a matter of taste. Beef, pork, poultry, and lamb are particularly popular. Further information can be found in our overview of the grill times below.
Pieces of meat that are streaked with fat, such as chops, steak, or pork belly, are particularly suitable for grilling because the fat makes them juicy and more flavorful. But even lean meat works very well on the grill. To achieve special taste notes, you can marinate the meat for a few hours before grilling.
When should you take the meat out of the refrigerator?
For optimal grilling results, take the meat out of the refrigerator 30 minutes before grilling. This means that it can already reach room temperature and the cooking time is shortened. It also minimizes fluid loss during grilling and makes the meat more tender. Meat in one piece should reach room temperature at least 1 hour before grilling.
When is the meat on the grill?
So that the grid gets nice and hot, it is best to put it on a few minutes before grilling. You only put the meat on the grill when the heat is even and sufficiently high.
Extra tip: A thermometer on the grill helps to determine the correct grill temperature. If you don’t, you can also use a simple hand test to determine whether the grill has reached the right temperature. To do this, hold your hand about 12 cm above the grate. Depending on how long you can stand the heat, the grate is ready for the food to be grilled.
- 1-4 seconds: 230-300 ° C
- 5-7 seconds: 170 – 230 ° C
- 8-10 seconds: 110-170 ° C
At what temperature should you grill meat?
The grill temperature depends mainly on the choice of meat. In general, however, the thinner the meat, the higher the grill temperature should be. Chops, minute steaks, and thin breast fillets should therefore only be grilled briefly over high and direct heat. Your taste is also decisive when grilling meat. Whether you like your steak bloody, medium, or rather well done determines the length of the grilling time. You can find tips for grilling steak here.
If you grill the meat sharply on both sides at a short distance from the heat source and then raise the rack a little higher to cook, your meat will be perfect. It cooks slowly from the inside but has already developed delicious roasted aromas on the outside.
These are the right temperatures for grilling meat:
- Steak: 230-280 ° C
- Poultry: 140-200 ° C
- Game: 130-180 ° C
Which meat takes how long on the grill?
Each type of meat has different grill characteristics. How long the meat needs on the grill depends on various factors. In general, however, the thicker the meat, the longer and slower it should be grilled. Otherwise, you run the risk of the meat being nicely browned on the outside, but still raw on the inside.
Overview of grilling times
For example, pieces of meat with bones take longer to cook than pieces of fillet. You should always cook poultry through. If you leave the skin on, the meat won’t dry out either.
- Neck steak: approx. 5 minutes per side
- Saddle steak: approx. 2 minutes per side
- Slices of belly meat: about 4 minutes on each side
- Spare ribs: approx. 20 minutes turn often
- Pork tenderloin: hot for 2-3 minutes on each side, then let rest for 5-10 minutes
- Pork tenderloin (1/2 kg, in one piece): sear for 3-5 minutes on each side, then cook on indirect heat for 15-20 minutes until the core temperature is 60-63 ° C
- Rump steak: approx. 3-5 minutes per side, then at max. Let rest briefly at 130 ° C
- Minced meat (e.g. meatballs, köfte or cevapcici ): 5-10 minutes on each side, depending on the size, ideally grease the grill
- Beef fillet steak: approx. 2-5 minutes per side, then at max. Let rest briefly at 130 ° C
- Roast beef (2 kg, in one piece): cook for approx. 3 minutes briefly and spicy on each side, then finish cooking on indirect heat up to a core temperature of 55 ° C for 1.5-2 hours
- Chicken and turkey breasts (individually or as a skewer): grill hot for about 2 minutes on each side, then cook on a lower heat for about 8 minutes
- Chicken and turkey parts (thighs, legs): approx. 20 minutes, turn several times
- Lambchop: approx. 4 minutes per side
- Lamb fillet: spicy 2-3 minutes on each side, then let rest for 5-10 minutes
- Roast lamb (e.g. leg of lamb, 1.5 kg): 3-5 minutes spicy on each side, then over indirect heat up to a core temperature of 60-65 ° C for approx. 1.5 hours
Should you salt meat before grilling?
Salt removes moisture from the meat, so we recommend adding salt just before or during grilling so that the pieces of meat stay juicy. You should also add freshly ground pepper to the grilled meat first, as the peppercorns burn on the hot grid.
How much-grilled meat do you need per person?
Calculate an amount of meat of 350 grams per person. How much meat you need for grilling also depends on the guests. However, we recommend that you buy less meat, but of high quality.
And how long can meat keep after grilling?
You can easily store leftover grilled meat in the refrigerator for another 1-2 days.
And with our ideas for leftovers from the grill, you can easily conjure up new, delicious dishes from leftover steaks, fillets, and Co.