Healthy barbecue

Hardly any invitation to dinner in the summer can be tempting formulated as with the note "we grill". What counts since the discovery of the fire to the palate joys of humanity, however, is only a pleasure without remorse, if one observes some important rules, in particular the, not to let fat into the embers.

Dangerous smoke

Let's start with the bad news: The steak lies on the grill, gets hot, fat drips on the glowing charcoal. It hisses, smoke rises and reaches the surface of the meat. Chemicals, such as benzopyrene, are contained in the smoke. 5.8 to 8 micrograms per kilo of meat. That warns the Bonn consumer service aid, corresponds to the smoke of over 600 cigarettes.

Avoid carcinogenic substances

Many a self-proclaimed Grillexperte dripping beer on meat and sausage to get a good flavor and a very crispy crust, and just in this crust then put the carcinogenic substances. It smokes particularly hard, so that even the neighbors get their share of chemicals with the smoke.

What smells so good when grilling is actually a chemical reaction that has been proven to be carcinogenic in animal studies. In addition to benzopyrene, polycyclic hydrocarbons (PAH) are also formed, which form when incomplete combustion of organic matter such as wood, paper and oil. The nitrosamines which are produced during grilling of cured meat such as bacon or wiener from the nitrite contained in the pickling salt are also considered carcinogenic.

Grill on charcoal with aluminum foil

Slowly it is time for the good news: Since the Benzpyrene and PAK should concentrate as well in grilled vegetables as in the meat should always be a foil on the rust. If you avoid the smoke and cover the grid with aluminum foil or put the food in a special aluminum bowl, you can barbecue without worries - and get no trouble with the neighbors. Cured meat should not be grilled at all.

Around 80 percent of all grills in Germany are charcoal grills. In any case, only charcoal or charcoal briquettes should be burned in these devices, not wood, paper or pine cones. The charring of the charcoal works best if it is piled up pyramid-shaped in the fire box of the grill. In between you put the grill lighters, which can be inflamed well with a long match. Numerous accidents - about 4000 annually (Source: The safe house, Munich) - happen by the way, by improperly lighting with alcohol or even gasoline. An up to three meters high jet flame is explosive, because the fuel evaporates and thereby forms a vapor-air mixture.

The embers are correct when covered with a fine layer of white ash, which can take between 30 and 60 minutes. Meanwhile, there are also devices in which the rust is vertical and so no fat can drip into the embers. Alternatively and smoke-free barbecue gas grills or electric grills.

The right fat

Marinades in which the meat or vegetables are inserted are popular and tasty. Lean poultry meat, for example, will dry quickly, so it is recommended to grease it. But not every healthy salad oil is suitable. Corn germ oil, for example, which is rich in unsaturated fatty acids, does not tolerate the high grilling temperatures - it oxidizes, producing again heavy smoke. The same goes for butter and margarine. Peanut or olive oil or mixed oils, on the other hand, withstand the high temperatures.

Marinated meat and vegetables

For a delicious olive oil-based marinade, you'll need fresh herbs like oregano, thyme and basil, plus pepper, salt and mustard, and a crushed garlic clove. In it you marinate the meat and let it drain well before grilling. The food should not ice cold from the fridge on the grill. In this marinade you can both meat and vegetables such as zucchini, peppers, eggplant, etc. and also sheep's cheese insert. Meat and vegetables and cheese can be alternately put on shashlik skewers and then barbecue.

Stuffed vegetables from the grill

Vegetables can be stuffed tasty, such as peppers, tomatoes or cucumbers. Wash, halve and hollow out the vegetables.

  • 250 grams of ground beef or pig's milk
  • 1 bunch of parsley
  • 1 bunch of basil
  • 1 tbsp grated cheese
  • 1 roll
  • 2 tablespoons of cooked rice
  • Pepper, paprika, salt
  • 2 peppers and 2 tomatoes each
  • 1 cucumber

Soak the bread in milk, squeeze, mix with the herbs and the scraped vegetables, fill in the cucumbers. Mix the minced meat with salt, pepper and paprika, basil and tomato meat and fill in the tomato halves. Replace the cut lid of the tomato. Mix the minced meat with the rice and spices and fill in the peppers. Individually pack the stuffed vegetables in oiled aluminum foil and place on the grill. The peppers take about 25 minutes, the remaining vegetables about 15 minutes to cook. Variants are possible!

Share with friends

Leave your comment