Grilling meat: The best recipes for beef, pork & lamb

Grilling meat – Getting the perfect meat is not necessarily easy.
That’s why we have helpful tips on how to grill the perfect steak, prepare tender pork and use the strong taste and smell of lamb to turn it into a delicacy.
Barbecuing is one of the most exciting ways to enjoy meat.
Whether on a gas or charcoal grill, in the backyard or at a tailgate, these tips and recipes will give you maximum flavor and optimal tenderness even when camping with a rooftop tent. Steaks: perfect preparation for tender meat There are few things better than a properly grilled steak.
Smoky, juicy, with a slightly crispy crust, it’s an appetizer worthy of a feast, but quick and easy enough for a weekend.
Before you fire up the grill, pick out your cut of beef.
The best steaks to grill usually come from the first cut of beef, known as the short loin, but we’ve also included some of the other cuts of meat.
Any of the cuts listed below will make a great, drool-worthy steak that can be grilled.

How to grill the perfect steak in 7 steps

Grilling a steak seems

1. Choose the right meat
2. Steak out of the fridge in good time
3. Salt the steak BEFORE grilling
4. Preheat & oil the grill
5. The grilling & cooking process
6. The right core temperature
7. The rest break

Choose the right meat

No matter how well you can barbecue without good meat, you won’t be able to make a good steak.
So go to your local butcher and simply ask for a good rib-eye steak.
You’re sure to get a good quality one there.
It is important to cut the steak at least 3 cm thick so that you can really develop the right roasted flavors on the grill.

Steak out of the fridge in good time

Many people forget this, although it is extremely important: Take your steak out of the fridge 1.5 hours BEFORE grilling.
It cooks much more evenly at room temperature than when it is still cold inside and this is important for a good end result!

Salt the steak BEFORE grilling

Salt your steak on both sides 15 minutes before grilling and then leave the salt to work for 15 minutes.
This will give you that intense crust that we all love so much on a good steak.

Preheat & oil the grill

You need to preheat the grill properly, i.e. all burners at full throttle for 15-20 minutes to reach a lid temperature of 280°C.
When it’s ready, brush off the grill and oil it.
Extra tip from me: Use a halved vegetable onion that you have previously soaked in rapeseed oil – rapeseed oil is highly heatable and tasteless, making it perfect for maintaining your grill.
The steak won’t stick to you!

The grilling & cooking process

Grill your steak first, using the ten-and-two method: first grill your steak at 2 o’clock for 90 seconds.
Then turn it 90 degrees to 10 o’clock, again for 90 seconds.
Then turn it over and repeat for 10 and 2 o’clock on the other side.
This will give your steak a great diamond-shaped branding.
Then place your steak in the indirect zone to finish cooking.

The right core temperature

The perfect steak is said to be taken off the grill at a core temperature of 52-54°C.
This is the “medium rare” cooking level.
Of course, everyone can decide for themselves.
Regardless of the cooking level, it is important that you monitor the core temperature during indirect grilling.
Using a core temperature probe is the best way to get it perfect every time!
When your steak has reached the desired level of doneness, remove it from the grill.

The rest break

Now leave your steak to rest for at least 3 minutes.
This ensures that the meat juices, which are very hot and liquid after grilling, do not run onto your plate when you cut into the steak.
After the 3 minutes, the juices will have thickened a little and you can cut and serve the steak.
https://www.youtube.com/watch?v=onHNOmL0cQU

Drunken steak: marinated in whiskey

The drunken or tipsy steak is actually totally drunk!
It is left to marinate overnight in a vacuum in a whiskey marinade and the result was clear.
The whiskey was all over the meat right to the end.
It’s definitely worth a try, but you have to be aware that the whiskey flavor drowns out the taste of the meat.
https://www.youtube.com/watch?v=zOt8EwUF2Ko

Beef: Ribs, beef neck & steak

Who doesn’t love the taste of a tender steak fresh from the grill?
A delicious steak starts with a good cut of meat.
Most people head to the butcher or supermarket to browse seemingly endless steak options.
To ensure a quality steak ends up on your plate, you need to expand your knowledge of steak cuts.
In this article you’ve already learned about the 7 steps for perfect steak preparation, now here are some super tasty recipes to try out.

Ribs: 3,2,1 method for spare ribs

The 3,2,1 method consists of smoking for 3 hours, steaming for 2 hours and glazing for 1 hour.
The spare ribs are so good that every minute on the grill is really worthwhile.
The bones fall cleanly out of the meat.
With the rub, the meat is an absolute flavor bomb!
With a grilling time of 6 hours, it’s quite time-consuming, but still a real taste sensation.
https://www.youtube.com/watch?v=eggJBm3wm00

Beef neck: crispy crust

The neck carries the animal’s head.
The muscles there are very strong and streaked with fat.
The method shown makes it really tasty!
In contrast to the rib eye, the meat is more difficult to chew, but otherwise the crust is like something out of a cookbook and the meat is nice and juicy https://www.youtube.com/watch?v=fL6-VvFqP-4

Flank steak from the grill: barbecue hit

Flank steak is cut from the belly region of beef.
The special thing about flank steak is the cut and the meat fibers.
The flank steak is made from a flexible muscle, which gives the meat a lot of strength.
In this case, a lot of strength also means a lot of flavor!
In Germany, this cut of beef is often processed into minced meat.
In the USA, however, flank steak is very popular on the barbecue.
https://www.youtube.com/watch?v=ovMOB2BZwfM

Entrecote: medium rare

You buy an expensive piece of meat for the barbecue and then it burns.
A tool can help prevent this mishap from happening.
In the video, Irish chef Shane McMahon shows how the Steak Champ helps to achieve the perfect entrecôte.
Browned on the outside, a little raw on the inside, but not rare.
This creates the perfect taste.
https://www.youtube.com/watch?v=SL24JHiTVTI

Pork: Pork knuckle, shashlik & suckling pig

There are tons of tasty ways to prepare pork, but it can be difficult to get that juicy texture out of our favorite meat that we all crave.
You might crave a juicy dish and end up with something chewy that’s also hard to swallow.
That’s why we have a few good recipes here to help you achieve the perfect pork.

Smoked pork belly: without the smell of smoke

The pork belly was really juicy and tender!
The rub went perfectly with the meat and the smoke.
Highly recommended and goes with everything.
Whether on a baguette, with delicious baked potatoes and sour cream or simply on its own.
It’s more than filling and despite the smoky flavor, it doesn’t have a pungent smoky smell.
https://www.youtube.com/watch?v=zyWNwZfxumA

Pork knuckle: straight from the spit

The knuckle of pork was simply delicious!
The crispy skin in combination with the mustard crust was a hit!
https://www.youtube.com/watch?v=F-8I-3wjRHA

Russian shashlik: International family recipe

In the video you can see an incredibly delicious recipe for a Russian shashlik!
The recipe has been in the family for generations, is super quick and is an absolute treat!
https://www.youtube.com/watch?v=TM518gc-0eM

Suckling pig: Party banger

It makes your mouth water.
The meat of the suckling pig is delicious.
When the wonderfully succulent suckling pig with its crispy brown crust and mildly spicy flavor sizzles from the spit over the grill, it can only mean one thing: There’s a reason to celebrate!
https://www.youtube.com/watch?v=DdQhkDUMseE

Lamb: Lamb kebabs & leg of lamb

What does lamb taste like?
It’s not bad at all!
Lamb may be a mystery to some of us, but it actually tastes good when you try it.
But for those who are hesitant to try it, read about what lamb tastes like here.
I’m sure you’ll be dying to try it after these many delicious recipes!

Lamb kebabs: According to Sally’s recipe

Sally’s favorite recipe is Papa’s lamb kebabs.
The delicious spices mask the typical lamb smell, making it perfect for all non-lamb lovers.
As shown in the video, you need to mix all the spices together with the rest of the ingredients with the meat and leave this meat to marinate overnight in the fridge.
The next day, simply skewer the meat and make sure that you don’t skewer the meat too close together.
Grill on the barbecue as usual and enjoy with some onion salad and flatbread https://www.youtube.com/watch?v=syTnYfpAvcc

Leg of lamb: With toppings

The leg of lamb was really delicious!
It was super juicy and cooked to perfection.
The topping in particular contributed significantly to the good taste.
A little tip from the master is to be careful when adding the garlic.
The topping itself was already strong enough, with too much garlic extract it would overpower the lamb flavor.