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Direktes Grillen
Die wohl bekannteste und am meisten angewandte
Methode.
Unter direktem Grillen versteht man das Garen
des Grillgutes in unmittelbarer, waagerechter
Lage über der Wärmequelle (Holzkohlenglut,
Gasbrenner, Elektroheizelement). Die Wirkung
der Wärmestrahlung auf das Grillgut ist bei dieser
traditionellen Methode am stärksten und hält die
Garzeit niedrig (Kurzgebratenes).
Kugel- und Haubengrills verfügen zusätzlich über
einen Haubendeckel, sowie Lüftungsschieber in Haube
und Kohlebecken. Mit geschlossener Haube und
geönetem Zustand der Lüftungsschieber kann die
Garzeit weiter verkürzt werden; gleichzeitig kommt
das Holzkohlearoma noch stärker zur Geltung.
Allerdings besteht beim ungeschützten, direkten
Grillen auch immer die Möglichkeit, dass vom Grillgut
abtropfendes Fett oder Marinade in die Wärmequelle
gelangt und dort verbrennt.
Im Falle von stark fettigem oder mariniertem Grillgut
empehlt sich der Einsatz einer Grillschale aus
Aluminium oder besser aus emailliertem Stahlblech.
6


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