Easter
Barbecue season starts at the weekend: You should keep these tips in mind when barbecuing
For many Germans, the barbecue season starts with the Easter bonfire. With spring-like temperatures, nothing stands in the way of the first barbecue this year at the weekend (symbol image).
© Ruslan Olinchuk / Picture Alliance
For many, Easter and the traditional Easter bonfire on Saturday evening mark the start of the barbecue season. But there are a few things to keep in mind when grilling. This overview answers the most important questions.
With the spring-like temperatures at Easter, many a grill will certainly be brought out of hibernation. For safe and healthy grilling, there are a few pieces of advice that should be heeded. The greatest danger comes from liquid fire accelerants. Some tips:
Where should the grill be?
The grill should be placed on a firm and level surface. There should be no flammable materials nearby. Playing children must always be kept away from the grill – experts recommend a safety distance of at least two meters.
What is the best way to light the charcoal?
Experts strongly advise against denatured alcohol or gel-like grill pastes. If alcohol and petrol are poured onto charcoal that has already been ignited, there are dangerous explosions or flash fires. Solid grill lighters such as petroleum-based cubes or organic wood wool are the safest.
What equipment do I need for grilling?
Apron, grilling glove and long grilling cutlery protect against hot grease splashes and sparks. Anyone who finds such an elevator silly should look at the statistics. Every year there are about 4000 to 5000 accidents while grilling. Around 500 of them end up with severe burns, the consequences of which suffer in some cases for the rest of their lives.
When can meat and sausages be put on the grill?
The charcoal should be thoroughly glowing before the food is placed on the grate. The correct grilling temperature has been reached when a layer of white ash forms on the charcoal – which can take up to an hour depending on the grill. Better to grill a little longer at low temperatures. Charred meat not only tastes bad, it’s also unhealthy.
Do I need grill pans?
They are safer because fat dripping off the grill grate can ignite. But they are also good for your health, because when animal fat, meat juice or marinade are burned, polycyclic aromatic hydrocarbons are formed, for example, which are considered carcinogenic. With the rising smoke, the pollutants can get onto the meat. Cooking in a grill tray or aluminum foil reduces pollution.
Don’t aluminum grill pans also pose health risks?
Aluminum compounds can definitely get into the food to be grilled, but on the other hand the grill trays protect against pollutants. The Federal Institute for Risk Assessment therefore considers the occasional use of aluminum trays when grilling to be “justifiable”. However, salting and seasoning should only be done at the very end. Also, aluminum foil should not be used to wrap acidic or salty foods such as sliced tomatoes, marinated meat or cheese. Aluminum is under discussion because of its effects on the nervous system and on fertility. An alternative are grill trays made of stainless steel or ceramic.
Why is it not allowed to grill indoors?
When burning charcoal, carbon monoxide is formed in addition to combustion gases. The gases cannot escape, concentrate more and more in the room air and are inhaled unnoticed by those affected. In the worst case, the tasteless and odorless carbon monoxide can lead to death – such cases occur again and again. Incidentally, there is also a risk of poisoning when the garage door is open.