The way we eat has a direct impact on our lives and our health. This has been scientifically proven. But even without science, we can easily understand what is good for our well-being and what is not so good. The grill philosophy is a relatively new trend for our food culture, but today it confidently occupies its niche in the topic of proper nutrition.

Proper nutrition: how not to get bored

If you are looking for select food for weight loss, or are interested in the topic of proper nutrition in general, you probably know that this concept does not come down to the banal “going on a diet.” This concept is broad. There are many ways and options on how to eat healthy. You can be, for example, a raw foodist. Such diet will suit some, but others will find it exhausting, tasteless, and will cause acute hunger. Some people will find themselves in dietary nutrition, and will begin to strictly count calories, choosing the most healthy ones among the foods. There are also supporters balanced nutrition , they do not go to extremes and try to consume all foods, but in moderation. It seems that they are not on a diet, they are not restricting themselves, but they are eating as healthy as possible.

It’s a pity that most of the methods listed above are depressing: often healthy food for some reason it is not as tasty as it is healthy. Is it possible to eat healthy and tasty at the same time? For people who are leading or just starting to lead healthy image life, This main question! Tasteless food doesn't provide good motivation to eat right, right?

And in this matter, a real philosophy comes to the rescue, the name of which is grill. A grill is not only equipment for cooking, it is also a method of cooking, and, in fact, the products themselves prepared in this way. For our culture grill The philosophy is relatively new, but in the West it has been something of a cult for decades. Moreover, this is a cult of healthy, high-quality food. And although we have “analogues” of the grill, such as a barbecue, for example, the barbecue still loses in front of the grill. We’ll talk about what exactly in another article, but now let’s talk about the benefits of grilling.

4 reasons to switch to proper nutrition using the grill

First. Grilled food is absolutely delicious. Prepare grilled vegetables- even zucchini, the most dietary and low-calorie vegetable - they will be delicious, period. Cook the zucchini, for example, steam it or boil it in water - it’s boring and tasteless! Grilling gives a light crust, an appetizing grill pattern, and mmm... a smoky aroma that excites the taste buds and sense of smell! Sprinkle the vegetables with olive oil, sprinkle with your favorite herbs - prepared in this way, they will not leave even “meat-eaters” indifferent.

Second. Salt is harmful, salt accumulates in the body, salt retains fluid and prevents us from losing weight. Why eat salt if it is so harmful? But people are used to it, because this white granular additive, as it seems to us, gives food taste. But grilled dishes tasty even without salt. It is worth trying grilled food prepared without salt, as you will see that it is delicious without it. The situation is similar with sugar: the grill is perfect for baking fruits - bananas, pineapples, plums. You won’t need any sugar for these self-sufficient desserts, and their taste will be amazing.

Third. The vast majority of us cannot live without meat. It is well known that the most useful method of cooking meat in terms of preserving nutrients is baking. That's why grilled meat You can bake it much tastier than you can do in the oven. Nothing gives meat such a zest as that amazing aroma of fresh smoke, which our nose seems to sense through the prism of centuries. Smoky meat is subconsciously perceived by a person as something authentic, traditional, something that our distant cave ancestors ate. Which, as we know, were strong and healthy. But, most importantly, like everyone else grilled dishes, the meat turns out very juicy. By preserving the internal juices of the product, you retain most of the nutrients, and therefore get the most natural, healthy food.

And finally, fourth. It's worth knowing that grilling not limited to just baking or frying foods. A grill in your home is a unique assistant, absolutely multitasking. Stew, boil, steam, fry, bake - he can do it all. In addition, you practically don’t need complex recipes to cook delicious food. Complex recipes are suitable for those who want to switch to new level cooking food on the grill. For beginners, the grill itself is quite enough - a faithful assistant who will cook food guaranteed to be tasty, and at the same time simple.

So today, the variety of types of grills and their models allows us to satisfy any needs of people. You can choose a large charcoal grill for a country house, or you can buy a gas grill so compact that there is a place for it on the balcony of a high-rise apartment. Fans of traveling or picnics will appreciate the advantages of a travel grill - small but very effective. And, most importantly, with the grill it is possible to intuitively choose the healthiest food.

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Summer is in full swing. And with it the season of outdoor excursions and open-fire cooking. And we're in website We are sure that you can cook not only traditional kebab on the grill. This can be any dish - from salad to dessert.

That's why we've put together a collection of amazing grilling recipes, with something for everyone. Believe me, it will turn out simply amazing.

1. Shish kebab with mint and garlic

Ingredients:

For the kebab:

• 1.5 kg pork
• 7 large cloves of garlic
• 7 tbsp. l. lemon juice
• small handful of mint leaves
• 1 tsp. salt
• ground black pepper - to taste
• lemon wedges for serving

For the sauce:

• 200 g soft feta cheese
• 1 tbsp. l. lemon juice
• 1/8 tsp. ground black pepper
• a couple of parsley sprigs

Preparation:

1. Cut the meat into medium pieces. Finely chop the garlic and mint, mix with lemon juice, salt and pepper. Mix the marinade with the meat and leave for 20–30 minutes at room temperature.
2. While the meat is marinating, make the sauce. Place all ingredients in a blender, add 2 tbsp. l. water and grind into a homogeneous mass.
3. Place the meat on skewers and fry over coals over medium heat, turning occasionally.

2. Chicken wings in spicy soy marinade

3. Turkey escalopes

4. Baked potatoes with cheese

Ingredients:

• 700 g frozen potatoes
• 1 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 100 g cheddar cheese

Preparation:

1. Preheat oven or grill. Spray a 45cm x 35cm sheet of foil with cooking spray (or oil), then add the potatoes, a little butter and salt.
2. Connect the edges of the foil so that all ends of the sheet are adjacent to each other and during cooking the heat remains inside and does not come out.
3. Close the grill with a lid and cook over medium heat for about 30 minutes, remember to turn after 15 minutes. Carefully peel back the edges of the foil, sprinkle the cheese over the potatoes, cover again and let sit for 4-5 minutes until the cheese has melted.

5. Grilled crucian carp

6. Mexican corn

7. Grilled vegetables with mozzarella

8. Warm salad with grilled meat

9. Spanish Chicken

Ingredients:

• 1.5 kg chicken breasts
• 3 potatoes
• 2 bell peppers
• 1 onion
• 12 olives stuffed with peppers
• 1 can of canned tomatoes
• 1 tbsp. l. flour
• 3 tsp. ground chili pepper
• 1 tsp. salt

Preparation:

1. Light the grill or heat the grill to the desired temperature. In a large bowl, combine diced potatoes, finely chopped bell pepper, onions, olives and tomatoes. Add flour, 2 tsp. ground chili pepper and 1/2 tsp. salt. Place the mixture on a large sheet of thick foil.
2. Sprinkle chicken with remaining pepper and salt. Place the breasts on top of the vegetables and wrap a second layer of foil on top.
3. Grill over medium heat for about 20 minutes or until potatoes are tender and chicken is evenly colored.

10. Apples and pumpkin curry

11. Fragrant champignons with mozzarella and tomatoes

12. Pork roll on coals

Ingredients:

• 400 g pork
• 4 tbsp. l. soy sauce teriyaki
• 4 tbsp. l. mixture of multi-colored paprika with onion pieces
• 1 tsp. ground paprika
• 1 tbsp. l. vegetable oil

Preparation:

1. Cut the pork into thin slices. Add 3 tbsp. l. teriyaki and massage for a long time until all the sauce is absorbed and the meat becomes sticky.
2. Place the plates of meat on the surface, slightly overlapping each other, forming a rectangle.
3. Sprinkle generously with paprika and onion pieces. Roll up.
4. Take a molding mesh or heat-resistant threads. Pack the roll in a net or tie it with heat-resistant threads. Tie the ends.
5. 1 tbsp. l. Mix teriyaki with butter and ground paprika. Place the roll on foil and coat all sides with the mixture.
6. Pack the roll tightly (preferably in 2 layers) and fry for 20 minutes on prepared hot coals, turning once.
7. Then pierce the foil with a toothpick from several places to the meat and leave on the coals for another 3-5 minutes.
8. Remove the finished roll from the foil, cool slightly, and remove the mesh.

13. Grilled salmon with lemon

Ingredients:

• 2 cups instant rice
• 1 and 3/4 cups chicken broth
• 2 carrots
• 4 salmon fillets (150–200 g each)
• 1 tsp. salt with pepper and lemon flavor
• 1/2 tsp. regular salt
• 1 green onion
• 1 lemon

Preparation:

1. Light the barbecue or preheat the grill. Cut four sheets of heavy-duty foil (45 x 30 cm) and spray them with cooking spray.
2. In a medium bowl, pour broth over rice and let sit for 5 minutes or until all broth is absorbed. Add finely chopped carrots.
3. Place a salmon fillet in the center of each sheet of foil and season with pepper and lemon salt. Place fresh lemon slices on top of the fish. Place rice around the fillet. Connect the edges of the foil so that all ends fit snugly against each other and when cooking, the heat remains inside and does not come out.
4. Bake the fish over low heat for 11 to 14 minutes or until the salmon flakes easily with a fork. Place the packages on plates and unscrew the edges of the foil.

14. Shrimp skewers

Ingredients:

• 20 large shrimp
• 6 Chinese water chestnuts (canned)
• 1 clove of garlic
• 1 tsp. ginger
• 2 tbsp. l. dry red wine
• 2 tbsp. l. soy sauce
• 1 tbsp. l. sesame oil
• 1 small green hot pepper
• 2 tsp. Sahara

Preparation:

1. Wash, dry and finely chop Chinese water chestnuts. We also chop the hot pepper finely. Grate the ginger and garlic.
2. Add chopped nuts, garlic, ginger, hot pepper, wine, soy sauce, sesame oil and sugar to the bowl with shrimp. Stir, trying to get the nut pieces between the shrimp legs. Leave it in the refrigerator for several hours.
3. Thread the shrimp onto wooden skewers and grill them on the barbecue.

15. Shish kebab with ginger and sweet pepper

Ingredients:

• 700 g pork
• 2–3 cm of ginger root
• 2 large sweet peppers
• salt - to taste

Preparation:

1. Cut the meat into medium-sized pieces. Finely grate three ginger. Place the meat in a bowl and squeeze the juice from the grated ginger into it. Discard the squeezed pulp.
2. Salt to taste. Cover and refrigerate for 1–3 hours.
3. Cut the pepper into square pieces. We alternately thread pieces of meat and pepper onto skewers.
4. Cook slowly over moderate heat. This point is important, since over high heat the meat will most likely turn out tough, and the pepper will burn but not bake.

16. Shish kebab in mint-yogurt marinade

Ingredients:

• 1 kg of meat (pork, lamb or lamb)
• 250 g natural yoghurt without additives
• 1 medium bunch of mint
• 1 large clove of garlic
• 1 tbsp. l. Worcestershire sauce
• 1/2 tsp. salt
• 3 different colored bell peppers (red, yellow and orange)

Preparation:

1. Grind mint with salt and garlic in a mortar or grind in a blender. Add Worcestershire sauce and yogurt, whisk until smooth.
2. Cut the meat into pieces of the same size, pour over the marinade.
3. Marinate for 1-2 hours. Before frying, thread onto skewers, alternating with chopped large pieces sweet pepper.
4. Fry on coals until done.

17. Grilled mackerel with lemon

Ingredients:

• 4 frozen mackerel
• 1 lemon
• 1 onion
• dried or fresh basil
• pepper

Preparation:

1. Thaw the mackerel, cut off the heads, and remove the entrails. We rinse. Along the ridge on one side we make a deep cut to the rib bones, but so as not to cut the fish in half.
2. Coat the fish with salt, pepper and basil. Place thin slices of lemon and half rings of onion into the cut on the ridge and belly of the fish.
3. Leave to marinate for 3-4 hours (longer is possible).
4. Place on the grill and fry over moderately hot coals, turning occasionally, for 15–20 minutes.
5. Serve with fresh or grilled vegetables.

IN Lately electric grill is in high demand and popularity. The dishes are lower in calories and bring greater benefits, since they do not require cooking in oil. Hence, delicious recipes for electric grills are suitable for dietary nutrition and are distinguished by their simplicity. This is appreciated by those who dream of resetting excess weight or is forced to exclude heavy foods from the diet.

The constant temperature maintained by the device ensures quick browning of the crust. In addition, the juiciness and tenderness of meat and poultry is guaranteed. There is a chance to save the most useful vitamins when preparing a grilled dish.

Inspiration plus magic combined with patience give wonderful results in the kitchen - an amazing dish that brings joy and pleasure to loved ones.

An electric grill allows you to diversify your menu for every day. Prepared products are safe for health. Culinary process without fat.

Simple recipes accessible to everyone

It doesn't take much effort or experience to prepare the dishes.

Garlic croutons

Required:

• baguette;
• clove of garlic;
• olive oil.

Cut the bread into thin pieces. We coat each slice with oil. Preheat the unit and place the bread. After a minute, turn it over to the other side and hold it for the same amount of time. Rub the finished croutons with garlic. Suitable for the first course.

Onion salad

Components:

• purple onion (4);
• pepper;
• oil (1 tbsp);
• garlic (8 cloves);
• salt;
• wine vinegar (2 tsp);
• bacon.

Technology:

Place half of the onion cut into rings on the foil. Salt and pepper. Place a few strips of bacon on top. On them is the second part of the bulbs. Bake for 15 minutes on a preheated grill. Add vinegar and add chopped garlic.

Nourishing and appetizing - grilled carp

You will need:

• 2 pcs. - carp;
• 1 tsp. - marjoram;
• 1 - lemon;
• spices;
• 1 - bulb;
• 1 - bay leaf;
• 20 g - dill;
• 6 tbsp. l. - olive oil.

Description:

Wash the fish thoroughly and clean it. Rub the inside with salt and pepper. Drizzle marjoram and olive oil mixture (4 tbsp) inside the carp.

Mix finely chopped dill and onion and stuff the fish, adding Bay leaf. Secure with toothpicks. Set aside for soaking.

After 10 minutes, stuff the carp carcass with lemon slices, having previously made cuts. Drizzle the fish with olive oil (2 tbsp). Place for 1 minute to bake.

Option 2

Components:

• 4 tbsp. l. - ketchup;
• lemon pepper seasoning;
• ground red pepper.

Preparation progress:

We cut the fish along the ridge, not reaching the end of the skin 1 cm. We unfold it like a book. Lubricate with ketchup inside and out, salt and sprinkle with pepper. Place in a bowl and leave to marinate for about 6 hours in the refrigerator.

Then place the fish belly down on the grill. Place in the oven, selecting the grill option. Heating temperature - 180° C, cooking time - 80 minutes.

Baked mackerel pieces

Components:

• black pepper;
• ketchup and mayonnaise (2 tbsp each);
• lemon;
• fresh frozen mackerel (1 piece);
• seasoning for fish.

First, defrost the fish. We remove the entrails, fin, head and carefully clean the black film. Let's wash the carcass.

You can cook it in portions, whole or fillet, carefully removing the backbone and large bones.

Rub the fish with a mixture of mayonnaise, ground black pepper and seasoning, ketchup, or dip the pieces in the sauce.

Place the whole carcass on the grill, either flattened or in pieces. It fries quickly. Don't forget to turn it over. Garnish with thin lemon slices.

As a side dish, potatoes, vegetable salad: cucumbers, peppers, tomatoes.

Spicy pork ribs

Ingredients:

• 1 kg - ribs;
• 3 tbsp. l. - vegetable oil, honey;
• 7 cloves - garlic;
• salt;
• ground pepper (red, black);
• 2 pcs. - onion;
• 100 ml - table vinegar, apple cider vinegar.

Peel the garlic and crush it with a press. Finely chop the onion. Stir in peppers. Combine vinegar and oil and whisk. Add to mixture. Pour in the heated honey.

Wash the pork ribs, dry them, and divide into portions. Place in a saucepan, add salt, add marinade and mix thoroughly. Cover with a lid and keep cool for about 2 hours.

Then remove from the marinade. Lightly shake off and grill until done.

Chicken roll with prunes

Components:

• chicken breasts (2);
• honey (0.5 tsp);
• crackers;
• prunes (12 pcs.).

Cooking method:

Wash the breast, cut it like a book and beat it, but lightly. Place 3 prunes from the very edge and wrap, making a turn. Place the same amount of dried fruits and roll the roll to the end. Carefully place the food seam side down. Brush the top with honey and sprinkle with breadcrumbs.

Baking temperature - 150° C, time - 60 minutes. Serve warm with rice or mashed potatoes.

Chicken legs in yogurt marinade

Components:

• 1 tbsp. l. - cumin, coriander;
• 150 ml - yogurt (without additives);
• 2 tsp. - turmeric;
• salt;
• 8 pcs. - chicken drumsticks;
• 1 tsp. - ground red pepper.

How to cook:

Wash and dry paper towel. Make several cuts on each leg. Combine yogurt with spices. Place ingredients in marinade. Place in the refrigerator for 2 hours to soak. Grill each barrel for about 10 minutes until crispy.

Grilled chicken fillet

For two servings you will need:

• cinnamon;
• red pepper;
• 200 g - chicken fillet;
• salt;
• 2 - lemon.

Chicken fillet is cut into large pieces. Then, combining pepper, salt and cinnamon, rub the meat. Next, sprinkle with lemon juice. Place oppression on top and marinate in a cool place for 30 minutes. Place on the grill. Fry for about 6 minutes on both sides.

And for dessert - baked apples

You will need:

• 50 g - flour;
• 100 g - oat flakes;
• 2 tbsp. l. — coconut oil;
• 1 tsp. - cinnamon;
• 2 tbsp. l. - honey;
• nuts, raisins;
• 5 pieces. - apples.

Wash the fruit and remove the seed pod. Mix flour with cereal, nuts, cinnamon and raisins in a bowl. Pour in oil and honey. Mix the filling thoroughly. Stuff the apples with the mash. Bake for half an hour until the fruit is soft. Sprinkle before serving powdered sugar.

Eat for your health!

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Grilled dishes have a special taste and aroma, crispy crust. Not only this is attractive, but also its undoubted usefulness: using such a device, you do not need to add oil or other fats to your food for frying. This review will help you understand what the device is and whether it is worth buying.

A grill is a culinary equipment that is used to prepare food using charcoal, gas or electricity as a heat source. Today on the market there are the following types grills.

Types of electric grills

In most cases, such equipment is a multifunctional device designed for thermal processing of food. In this case, the heat is directed directly to the surface where the heated products are already located. An electric grill allows you to fry, bake, and in some models also smoke food. The adjustable degree of heating allows you to fry to the required degree of readiness.

The device is found in portable and stationary. The latter is more suitable for public catering or a country cottage, since for all its impressive capabilities it takes up a lot of space.

Stationary grill

Another division of electric grills is contact and non-contact. Contactless the type works similarly to kebab makers: products strung on skewers and located in special baskets rotate around a heating element.

Electric touchless grill

IN contact appliances, the future dish is placed directly on the heated surface. This technique also has its own classification.

Using an electric grill is quite simple, the main thing is that there is a power outlet nearby. After switching on, just lubricate the surfaces a little vegetable oil using a silicone brush, and in the case of a non-stick coating, you don’t even need to do this. Wait until the surface warms up a little. All that remains is to put the products in and select the appropriate settings.

Pros and cons of an electric grill

The device has many advantages.

1. Convenience and ease of use.
2. Dishes cooked in an electric grill are appetizing and aromatic.
3. The device saves time on cooking.
4. Versatility. Suitable for cooking meat, fish, poultry, vegetables.
5. The device is compact. You can take it on a country holiday or a trip.
6. Dishes can be prepared without oil. This food is indicated for people on a diet or with diseases of the digestive system.

Electric grills also have disadvantages.

1. High power consumption. Even if you reduce the cooking time, this will not compensate for the energy costs.
2. The device is unstable to voltage surges.
3. Constant monitoring of the appliance during cooking. If you do not watch the cooking, the dish may burn or remain raw.
4. Thorough and gentle cleaning. Without proper care, the device loses its basic properties.

Grill pan vs electric grill

When choosing between a grill pan and an electric grill, you should start from your needs. Both devices are quite similar in appearance, however The functionality of the electric version is still wider. Thus, there are devices with replaceable panels, thanks to which you can not only fry meat or fish, but also prepare French fries, pancakes, and waffles. Some models of electric grills have a defrosting function.

In addition, modern gadgets are equipped with several temperature modes and a built-in timer, which makes the cooking process easier: just add the product and press the desired button. When cooking is complete, a sound will sound. sound signal. In this regard, a grill pan is much less autonomous: food should be cooked on it under constant supervision.

If we talk about mobility, then, despite the fact that the frying pan is lighter, it is not an independent device and is tied to the stove. And here You can take the electric grill with you to the dacha or to any other place where there is a source of electricity, and prepare delicious and healthy dishes.

However, the frying pan also has advantages. Firstly, its cost is lower. Secondly, it is easier to care for. In an electric grill, during cooking, fat can flow into the structure, which makes it difficult to clean.

Advice! When choosing an electric grill, make sure that its panels are removable for cleaning. It will also not be superfluous to have special trays to collect draining fat.

Which is better: air fryer or electric grill

The difference between an electric and an air fryer is more significant. An air fryer uses a completely different method of cooking. The products in it are processed by a stream of hot air circulating inside a special cooking container. No oil is required for cooking, so the food turns out to be dietary. In air fryers you can not only fry, but also bake, stew food, cook soup, porridge, jam, and simmer yogurt. The device can even perform as a smokehouse. Some have a defrosting function.

When cooking in an air fryer, there are no food odors, and electric grills can spread them throughout the house. The quality of cooked food is approximately the same for both devices, but the degree of food processing is better for air fryers. The device cooks food evenly on all sides. However Air fryers are bulky to transport, electric grills take up less space.

Is it worth buying an electric grill?

To answer this question, you need to understand for what purpose an electric grill is needed. Of course, dishes cooked in an electric grill will decorate any festive table. But at the same time, the device is additional kitchen appliances and less practical than a slow cooker or microwave.

Important! An electric grill is also not suitable for frequent use if you need to save energy.

How to choose an electric grill

If you decide to buy an electric grill, you need to study the criteria for choosing a device. There are several recommendations.

1. The power of the device can reach from 0.7 to 2.2 kW. The higher this indicator, the The device works faster. But power consumption also depends on power
2. The size of the device is selected according to the needs of the user.
3. The surface of the device must have non-stick coating. Otherwise, you will not be able to cook food without oil in the appliance.
4. It would be good if the device has timer and control devicetemperature.
5. The electric grill must maintain a constant temperature in each cooking mode.
6. It is advisable that the electric grill have removable elements. This makes caring for it much easier.
7. Thermally insulated handles will allow you to move the electric grill when it is hot.

The device has many useful functions Things to consider when purchasing an electric grill:

• adjustable lid height;
• separate trays for draining fat;
• additional panels that expand cooking capabilities;
• temperature change;
• “Delayed start”, which allows you to set the start time of cooking in advance.

What to cook in an electric grill

Any food prepared in this appliance is considered healthy, since there is no need to use fat and oil to obtain a tasty dish. All excess flows into a special tray by itself thanks to the slight inclination of the panels. The choice of dishes that can be cooked on an electric grill is quite varied:

• fruits and vegetables;
• meat, fish, poultry;
• hot snacks and sandwiches;
• pancakes, pies, pancakes, pies.

You can cook all dishes either directly on the panel or by wrapping the product in foil. Vegetables are cut at least 1 cm thick. Usually it takes no more than 10-20 minutes to prepare.

How to clean the device

After cooking food, you need to remove any leftovers. It would be more correct to wash the device as follows.

1. Make sure that the equipment is disconnected from the network.
2. It's best to clean the grate when it's still a little warm. This must be done immediately - the next day the food risks sticking tightly.
3. Easiest to work with with replaceable panels. But if this cannot be done, you should remove any remaining food with the plastic spatula included in the kit, and then collect it with a damp cloth.
4. A small amount of detergent can be used to treat the surface. The last step is to wipe the grate dry.
5. If grease drops get on the heater itself, it will be enough to wipe it with a sponge or damp cloth.

1. To prepare a grilled dish that is as close as possible to one cooked over charcoal, it is best to take open spiral grille. Only in this case should the device be used under a powerful hood. Experts advise taking such devices with a cast iron surface. But the aluminum coating is not able to withstand high temperatures - there is a risk that the dish will not be fried enough (for example, steak).
2. A hood is also needed when choosing a non-contact electric model. The “smoky” taste and aroma are not very suitable for city apartments. In the absence of normal ventilation, it is still better to purchase them for the dacha.
3. It is quite possible to purchase models with good plastic. But if you have a choice, it’s still worth choosing the metal option.
4. If we're talking about portable electric grill(for example, you plan to take it with you to the dacha), then you should pay attention to a convenient case - it should resemble a suitcase with a handle.
5. Don't count on any special technical bells and whistles. A timer, automatic shutdown, power adjustment and residual heat indication will be quite sufficient for such a device.

To get a great meal, it's not enough to have top-notch equipment and high-quality ingredients. It is very important to choose the right method and optimal time for grilling your food. The information below will help you navigate and make the right choice.

Please note that times are approximate as many other factors need to be known to accurately calculate cooking time, such as the size of the ingredients to be fried, the temperature external environment etc.

Recipes

SNACKS

FIGS WITH MOZZARELLA

COOKING

Divide mozzarella cheese into 4 parts. Cut the figs into two halves, cutting through each half to the middle, but not all the way through. Place the mozzarella pieces into the figs, and wrap the ham around the figs so that the melting cheese does not leak out; if necessary, pinch off the edges of the ham with a toothpick. Mix balsamic vinegar and olive oil and season well with pepper. Rub the outside of the fig envelopes with a little olive oil.

GRILLED ZUCCHINI ROLLS

COOKING

For the dressing: In a small container, lightly grill the garlic until softened. To peel. Add a small amount of salt to the softened garlic and mash until smooth. Add vinegar. Whisk different types of butter and add salt and pepper to taste. Cut the zucchini lengthwise into 6 or more strips 3 mm thick, add salt. Brush zucchini strips evenly with 2 tablespoons of oil. Sprinkle the spinach with a small amount of oil and simmer in a grill pan until it reduces in volume, remove from heat. Cut the mozzarella cheese balls into two halves and dry. Grill the zucchini on direct medium heat for 2-3 minutes until golden brown. Then place the zucchini strips on a plate. Place a small amount of spinach and two halves of mozzarella cheese on one end of the strip. Place them back on the grill with a spatula and cook for another two minutes. When the cheese begins to melt, wrap the uncovered side of the filling over the other side, carefully remove from the heat and allow to drain.

CHICKEN QUESADILLA

COOKING

Attention: fillet chicken breast marinate the day before cooking. On the day of cooking, remove the pre-marinated fillet from the refrigerator. For the marinade: grate the zest of the sweet lime, cut the chili pepper and seeds into thin rings, and pluck the rosemary sprig. Peel the garlic and cut into small circles. Place all the ingredients together with olive oil and sweet lime juice in a container, then marinate the chicken breast in the resulting mixture. Roughly chop all other ingredients for the quesadilla filling. Fry the chicken breast over direct heat for 5-7 minutes. Just before the chicken is done, you can lightly toast the tortillas. Distribute all ingredients onto flatbreads, add spices, wrap, tasty dish ready!

BEEF

AMERICAN BEEF CHOCK

COOKING

Rinse the meat under running water and dry slightly. Mix orange juice, Escorial liqueur, salt and sugar thoroughly. Chop the shallots and garlic into large pieces and add to the orange juice along with the rosemary sprigs. Place the chops in the marinade and marinate in a sealed container for at least 30 minutes at room temperature (it is better to leave it in the refrigerator overnight). Then remove the meat from the marinade and pass the marinade through a sieve. Boil the marinade until syrupy and cool slightly. Place the meat on the prepared grill and sear directly on the Sear Grate with the lid open for 1-2 minutes. After this, cover with a lid and fry for another 6-8 minutes until Pink colour. Thoroughly baste the meat with the marinade sauce until it is completely used up. When ready, remove the meat from the grill and leave to cool for 5 minutes.

MEXICAN CARNE ASADA WITH BEAN AND AVOCADO SALAD

440 g	Black beans, rinsed and drained
1 PC.	Ripe avocado, finely diced
200 g	Finely chopped white onion, rinsed in a colander
300 g	Finely chopped ripe tomatoes
2 tablespoons	Freshly squeezed lemon juice
1/2 teaspoon	Coarse sea salt
1/4 teaspoon	Pure Chili Powder
1/4 teaspoon	Freshly ground cumin
1 PC.	Large pinch of freshly ground black pepper
1 teaspoon	Pure Chili Powder
1 teaspoon	Coarse sea salt
1/2 teaspoon	Ground cumin
1/4 teaspoon	Freshly ground black pepper
700 g	skirt steak from beef flank, remove excess fat

COOKING

Mix salad ingredients in a large bowl. Cover the salad with film (foil) to prevent the avocado from darkening. Leave the salad at room temperature until serving (max. 2 hours). Mix the ingredients for the spice mixture in a small bowl. Cut the meat into pieces 30 cm long. Grease each side of the steak with oil and rub evenly with the resulting spicy mixture. Leave at room temperature for 20-30 minutes. Prepare grill for direct, high heat. Clean the grill grate with a brush. Fry the steaks over direct, high heat. closed lid to the required degree of frying (4-6 minutes, until the meat acquires a pinkish/reddish color, medium degree of frying). Turn over once/twice. Remove steaks from grill and let sit for 3-5 minutes. Cut the steaks into finger-thick slices and serve with salad.

RIBEYE STEAK WITH SPICY SALSA

Ingredients for cooking 4 Number of persons
1 PC.	Medium sized ancho chili pepper
1 tablespoons	Olive oil
4 things.	Medium-sized ripe tomatoes, cut into 4 pieces
1 circle/glasses	White onion, 2 cm thick
150 pcs.	Medium sized jalapeno pepper, without stem
10 pieces.	Large unpeeled clove of garlic
1 teaspoon	Freshly squeezed sweet lime juice
1/2 teaspoon	Coarse sea salt
1/4 teaspoon	Dry oregano
1 tablespoons	Coarse sea salt
2 teaspoon	Paprika powder
1 teaspoon	Onion granules
1 teaspoon	Freshly ground black pepper
4 things.	ribeye steak, 200 g each and 2.5 cm thick
Taste	Olive oil

COOKING

Boil 500 ml of water in a small bowl. Heat a large cast iron or ovenproof skillet on the side burner of a grill or on the stove over high heat. average temperature. Remove stem from ancho chile pod and discard. Cut the pod lengthwise and remove the seeds. Place the pod in a hot frying pan and press flat with a spatula, fry until the smell of chili pepper intensifies. Soak the chili pod in a bowl with hot water 20-30 minutes. Then do not pour out the water. Meanwhile, add oil to a frying pan and fry the tomatoes, onions, jalapenos and garlic over medium heat for 10-15 minutes until the oil darkens and begins to bubble. If necessary, turn the vegetables over. Remove vegetables from heat when they are browned. Let cool. Press the garlic in a food processor or blender. Add ancho peppers, tomatoes, onions, jalapenos, lime juice, salt and oregano and mix all ingredients until small pieces form. If a thinner consistency is needed, add a little water in which the peppers were soaked. Mix the ingredients for the spice mixture in a shallow bowl. Coat the steaks thinly on both sides with oil and rub with the spicy mixture. Leave the steaks to soak at room temperature for 20-30 minutes. Prepare grill for direct, high heat.

BIRD

CHICKEN TAPAS

COOKING

Finely chop the thyme and rosemary leaves and add to the bowl with the olive oil. Add chopped garlic and mix well. Cut the chicken breast fillet into thin strips (about 8-10 cm long, 1.5 cm thick), salt and lightly pepper. Stripes chicken fillet add to the marinade with oil. Make sure that the fillet absorbs the herbs and garlic. Then remove the meat and let it drain a little. Fold lengthwise and place sage leaves in the center. Place the meat on double skewers. Divide the chicken pieces in the middle and insert a toothpick with an olive thread into each piece.

CHICKEN ON A CAN WITH BEER AMERICAN STYLE

COOKING

First, rinse the chicken, salt it and let the salt soak in for about one hour. Then lightly rinse off the salt and rub the chicken with marinade on the inside and outside. Pour beer into the well of the chicken rack and place the chicken on the rack. Press the garlic by hand and place it along with the rosemary in the center. Insert a small plug into the neck of the bird and grill it at 220 0C. Finally, fry thoroughly again until crispy. Tip: Not only put the rosemary on the outside of the bird, but also rub the herbs into the inside. The spicy aroma of herbs is wonderfully revealed in the meat. For the spice paste: Combine the spice marinade ingredients in a small bowl and rub the chicken well.

GRILLED CHICKEN SHINKS WITH APPLE CHIPS

COOKING

Place the drumsticks with brine at a temperature of at least 4 °C in a vacuum bag and close it. Using this method, the drumsticks can be cooked in just four hours. . Soften wood chips in water for 30 minutes. . Prepare the grill for indirect method at a temperature of 140 - 160 °C. Smoking and grilling. Clean the grill grate. . Chicken drumsticks Remove from the brine and place in the indirect area of ​​the grill grate. . Distribute softened wood chips for smoking directly in the heating zone. . Cover with a lid and close the vent valve 3/4. . Fully open the air supply system. . Smoke the drumsticks until the temperature at the core of the product reaches 77 - 82 °C. . Serve smoked drumsticks with a side dish of your choice. . Drumsticks are best served straight from the grill, but can also be served chilled.

QUESADILLAS WITH CHICKEN AND VEGETABLES WITH GUACAMOLE SAUCE

Ingredients for cooking 6 Number of persons
1 teaspoon	pure ground chili pepper
1 teaspoon	coarse sea salt
½ teaspoon	dried oregano
¼ teaspoon	onion granules
¼ teaspoon	freshly ground black pepper
4 things.	chicken legs without skin, each weighing at least 100 grams
2 pcs.	zucchini, trimmed at both ends and sliced ​​lengthwise
2 pcs.	corn cobs, peeled from top leaves
Taste	Olive oil
2 teaspoon	fresh chopped oregano leaves
1 teaspoon	finely chopped garlic
1 tablespoons	freshly squeezed lime juice
Taste	Coarse sea salt
Taste	Freshly ground black pepper
2 pcs.	medium sized avocado, diced
2 teaspoon	freshly squeezed lime juice
1 teaspoon	finely chopped garlic
¼ teaspoon	coarse sea salt
10 pieces.	tortillas (Ø 25 cm)
450 g	grated mild Cheddar cheese (preferably California Pepper Jack)

COOKING

1. Prepare grill over medium open heat. 2. Combine the ingredients for the spice mixture in a bowl. Lightly brush or drizzle oil over chicken, zucchini and corn on the cob. Rub the meat with the spice mixture. 3. Clean the roasting rack with a brush. Fry the meat and vegetables over medium open heat with the lid closed until the meat is firm and the juices begin to appear clear when pierced. The zucchini halves should be firm and the cobs should be browned in some places. Turn the meat once, the vegetables several times. Meat cooks for 8-10 minutes, vegetables for 6-8 minutes. Remove everything from the grill and set aside to cool. 4. Cut the chicken and zucchini into 1 cm cubes. Separate the corn kernels from the cobs using a knife. In a large bowl, toss zucchini and corn with oregano, garlic and lime juice, and add salt and pepper to taste. Mix meat with vegetables. 5. To make the guacamole, crush the avocado in a bowl to a rough consistency and mix well with the remaining ingredients. 6. Place tortillas next to each other on a work surface. Divide the meat and vegetable mixture and cheese evenly onto one half of each tortilla. Fold the tortillas in half and pinch the edges tightly. 7. Fry quesadillas over medium open heat with the lid up for 2-3 minutes, then turn over. Remove from heat, place on a cutting board and cut into three or four pieces. Serve warm with guacamole.

PORK

RIBS IN HONEY SAUCE

COOKING

Remove the membrane on the inside of the ribs or ask the butcher to remove it. If you remove it yourself, I recommend using a flat screwdriver to pry the membrane in the center of one of the bones, and then remove it entirely. Then add all the other ingredients room temperature. Coat the ribs with marinade and leave for 2 hours (not in the refrigerator). Prepare the grill on gas or charcoal/set it to the indirect grill method or better prepare it for smoking. Arrange the ribs inside onto the grill grate. After 30 minutes of indirect grilling, brush with marinade again. Tip for extra flavor: Place a smoking bag of two parts wet and one part dry wood chips on the charcoal and sear the ribs in the resulting smoke. The ribs are done when the meat almost separates from the bones. As a side dish, salad, baguette, country-style potatoes, and anything else you like are suitable.

ROAST PORK FILLET WITH CHERRY AND CHILI GLAZE

COOKING

Pour the drink into a large bowl, dissolve the salt while stirring slowly. (It should foam well!) Pour the marinade into a large plastic bag, then place the filled bag inside a large bowl. Before frying, remove excess fat and translucent skin. Place roast in marinade until completely coated. Tie the bag and put it in the refrigerator for 1-2 hours. Mix glaze ingredients in a small bowl. Remove the meat from the bag and pour out the marinade. Place the meat on a kitchen towel, pat dry, coat with vegetable oil, and leave for 20-30 minutes at room temperature. Prepare grill for direct and indirect high heat. Clean the grill grate with a brush. Fry the meat over direct high heat with the lid closed for 8-12 minutes. until a typical grill pattern forms. Turn over once. Place an aluminum bowl over indirect high heat and pour the glaze into it. Place the meat in a bowl and turn it over in the glaze. Roast in a bowl over indirect high heat with the lid closed for 25 to 30 minutes, until the meat inside is light pink and the internal temperature reaches 65°C, 8 to 10 minutes. turn the meat into the glaze. If the glaze begins to harden or burn, you must add Dr. Pepper. Remove the meat and leave for 5 minutes. Cool on a cutting board, then cut the meat into finger-thick slices and serve with the remaining sauce in the bowl.

LAMB

LAMB BURGER WITH OLIVE PASTE AND GOAT CHEESE

COOKING

Use a food processor with slicing attachments. Turn on the food processor, first finely chop the garlic, then add the remaining ingredients for the olive paste and process everything until you get a mixture with pieces. Olive paste can be made up to a week in advance and stored in the refrigerator. Warm to room temperature before serving. Prepare grill for direct, high heat. In a large bowl, carefully combine lamb, herbs, salt and pepper by hand. From this mixture, form 6 burgers, if possible, of the same shape with a diameter of 10 cm and a thickness of 2 cm. Using a teaspoon or your thumb, make a depression of about 2.5 cm in the center of the cutlets. Clean the grill grate with a brush. Fry the burgers over direct high heat with the lid closed for 8 to 10 minutes until medium rare. Turn over. IN last minute Before the end of frying, put the cheese on the burgers and toast the buns at the same time. Place tomato slices and burgers in the buns and spread olive paste on top. Serve hot.

RACK OF LAMB IN ORANGE AND POMEGRANATE SYRUP

COOKING

Remove fat from the rack of lamb and thoroughly clean the ribs. For the spice paste, mix all ingredients in a small bowl. Coat the lamb meat with the resulting paste and leave at room temperature for 20-30 minutes. For the syrup, combine both juices, honey and balsamic vinegar in a small saucepan and bring to a boil. Then you need to reduce the heat and evaporate the mixture for 15-20 minutes to 5 tablespoons. Add salt to the syrup and leave to cool. Prepare grill for direct medium heat. Clean the grill grate with a brush. Fry the rack of lamb, bone side down, over direct medium heat with the lid closed (about 15-20 minutes, until the meat turns pinkish/reddish, medium-rare). During this time, turn the meat once or twice. If flames form, move the meat to an indirect area. Once the internal temperature exceeds 50°C, remove the rack of lamb from the grill and let it sit for 5 minutes (the temperature will increase 2 degrees as it cools), then cut the meat into portions. If necessary, heat the syrup until it becomes liquid. Pour the syrup over the lamb and serve hot.

FISH AND SEAFOOD

FISH SKEEPS

COOKING

Peel the shallots, ginger and garlic and cut into small cubes. Cut the chili pepper lengthwise, then cut into cubes. Mix both types of butter with lemon juice, grated lemon zest and maple syrup. Add shallots, ginger, garlic and chilli and stir to combine. Wash the fish fillet, dry it, put it in a bowl and pour over the marinade. Marinate the fish in the refrigerator for 1-2 hours. Thinly slice the lemongrass. Make holes with a knife or wooden skewer and thread the salmon medallion or monkfish onto a lemongrass skewer. Peel the mango and avocado, cut the pulp into strips and place on plates. Remove the fish skewers from the marinade, dry, add salt and pepper to taste and fry directly on a hot grill for 4-6 minutes on each side. Then place them on mango and avocado slices. Drizzle the fish, mango and avocado with a little marinade and sprinkle with coriander or watercress.

ASIAN-STYLE SALMON

COOKING

Peel the pineapple, cut into 4 parts and remove the core. Cut the lemons into 6 wedges, and finely chop the green onions. Peel the ginger and chop it very finely. Prepare a marinade from sweet lime juice, oil, soy sauce, sugar and ginger. Place the washed salmon and pineapple slices in a freezer bag, add the prepared marinade, close the bag and shake well so that the marinade is well absorbed. Place the bag in the refrigerator for an hour, turning constantly. At this time, carefully fry the sesame seeds in a small frying pan without adding oil. Remove salmon and pineapples from marinade. Place the salmon, skin side down, on the aluminum foil that extends 20 cm. Wrap the foil and seal tightly. Grill the salmon using the indirect method for 10 minutes in closed foil, the remaining 10 minutes in open foil. Fry the pineapple using the direct method for 5 minutes (turn over after 2 ½ minutes). Keep the lid closed. The pineapple should be slightly fried, the salmon should be completely cooked through, but still be quite juicy. Lightly salt and pepper the salmon. Garnish with half a pineapple slice, a quarter of a lemon, lightly fried sesame seeds and green onions. If desired, you can serve small pieces of bread sprinkled with sesame oil and fried until golden crust.

VEGETABLES AND SIDE DISHES

GRILLED FETA CHEESE

COOKING

1) Cut the sweet pepper into two halves and remove the seeds, peel the onion. Cut everything into small pieces. Place the vegetables in a bowl, mix with oil, salt, pepper and a little honey, then place in an aluminum bowl. Place it on a hot grill, lightly fry the vegetables over medium heat for 10-12 minutes, stirring them constantly. 2) Meanwhile, use a vegetable peeler to cut the zucchini lengthwise into thin slices, cut the feta cheese into two parts. Place three or four zucchini slices next to each other, slightly overlapping, place half of the feta cheese on them and wrap in zucchini strips. Brush the wrapped feta cheese with a little oil, place on a hot grill and cook over direct heat for 1-2 minutes. Season the envelopes with salt and pepper. 3) Combine grilled vegetables with pesto sauce and place on a platter. Top with an envelope of feta cheese and zucchini.

COLORFUL VEGETABLE STEW ON WOK

COOKING

Zucchini, fennel and Bell pepper cut into strips 1 cm wide. Cut the onion and garlic into 0.5 cm cubes. Pour oil into a hot wok, wait until the oil sizzles slightly. Now you can add all the vegetables to the pan and lightly fry. After two minutes, add rosemary. Season the vegetables with broth, salt and pepper.

COUNTRY POTATOES

COOKING

Wash the potatoes. Cut into quarters and marinate with olive oil and thyme. Grill directly using the lowest heat setting. Halfway through the cooking time, turn the potatoes over. Sprinkle cooked potatoes sea ​​salt coarse from the mill.

VANILLA AND MANGO SALAD

COOKING

Preparation: . Separate the mango pulp from the pit and remove the skin. . Cut the vanilla stem and remove the core. . Finely chop the fruit pulp, mix with sugar, salt, balsamic vinegar and vanilla pith in a mixer until a creamy texture is formed. . Finally, add olive oil and whisk into a thick sauce. Cut the chili pepper into two parts, remove the side walls and seeds. . Cut the chili peppers into very small cubes and add to the thick dip. Tip: Great served with fish products!

PIZZA AND BREAD

MOLIFIED VEGETABLE PIE “FLAMKUCHEN”

COOKING

Crumble the yeast into 150 ml of warm water and stir. Add flour and a pinch of salt and knead all ingredients into a smooth dough. Leave to rise for 30 minutes. Meanwhile, peel the vegetables, cut or cut into thin circles or strips. Divide the risen pie dough into four parts and roll out thinly on a floured surface. Brush the bottom of the dough with creme fraiche, then spread a small amount hot sauce ajvar. Place vegetables, cut into strips and circles, as well as corn kernels on the dough. Season the pie thoroughly with sea salt and pepper and drizzle with oil. Using a large spatula, place each of the four pieces onto the hot pizza stone and indirectly grill for 8 minutes.

VEGETARIAN PIZZA

COOKING

Dissolve yeast in warm water. Add butter, sugar and salt. Mix all the ingredients together with the sifted flour into an elastic dough and leave for 30 minutes. Divide the dough into 4 equally sized portions and let rise for another 15 minutes. Roll out each piece of dough individually with a rolling pin on a floured surface to a thickness of 5 mm. Grease four dough balls tomato sauce. Cut the vegetables and cheese into 1 cm thick pieces and place on the dough. Preheat your pizza stone. Place the pizza on a lightly floured stone and cover with a lid. After 7-10 minutes the pizza is ready.

SAUCES AND MARINADES

GUACAMOLE

COOKING

Peel the avocado and remove the pit. Mash the fruit pulp with a fork and sprinkle with sweet lime juice. Stir the creme fraiche. Cut tomatoes and onions into small cubes. Process everything into a rough mass. Remove the seeds from the chili pepper, cut the coriander and parsley into thin strips and add to the mixture. Add salt, pepper and Tabasco to the guacamole to taste.

THICK MANGO AND CORIANDER DIP SAUCE

COOKING

Mix all ingredients except salt and pepper. Finally, add pepper and salt to taste.

MINT AND BASIL PESTO SAUCE

COOKING

Mix mint and basil leaves in a mixer with butter, powdered sugar, grated sweet lemon zest and ascorbic acid until the pesto sauce is pureed.

DESSERT

SWEET CALZONE PIE

COOKING

Nougat, white chocolate and kernels walnut roughly chop and add together with the cream to an aluminum bowl. Melt lightly on the side of the grill and stir everything thoroughly. Peel the bananas and cut into slices. Wash the strawberries, drain with a kitchen paper towel, and chop. Wash the apples, peel and cut the pulp into cubes. Both packages ready dough for pizza, roll out and cut into two parts. Sprinkle with vanilla sugar. Mix the fruits and spread over the dough. Fold the dough and carefully pinch the edges. Preheat the pizza stone on the grill over indirect high heat for about 15 minutes. Place the Calzone pie on a baking stone and fry on both sides until golden brown. Remove the finished, baked pie from the stone and serve with nut-chocolate sauce.

GRILLED APPLES - AUSTRALIAN APPLE AND HONEY CRUMBLE

COOKING

Preparation of crumbles. Knead butter at room temperature with flour. . Add honey and continue kneading until you obtain a crumbly dough (crumbly). Preparing apples. Prepare the grill for the indirect grilling method at a temperature of 160 - 180 °C. Serving. Cut the apples into two parts, remove the core, and mash the pulp to make hollow apples with wide edges. . Peel the apples 1.5 cm from the top edge. . Brush apples with lemon juice. . Coarsely chop the macadamia nuts and mix with Leatherwood honey and fleur-de-sel salt. . Nut mixture arrange into four apple halves. . Sprinkle crumbs on top. Baking apple crumbles. . Place the filled apples in the Weber® Vegetable Roasting Basket. . Place in the indirect grill zone. Serving. Add cider to a deep plate and place apples on top.