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Direktes Grillen
Direktes Grillen
Die wohl bekannteste und am meisten angewandte Methode.
Unter direktem Grillen versteht man das Garen des Grillgutes
in unmittelbarer vertikaler 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 geschlossenem Deckel und geöffnetem
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 empfiehlt
sich der Einsatz einer Grillschale aus Aluminium oder besser
aus emailliertem Stahlblech.
direktes Grillen
Luftzufuhr
Luftzufuhr
5
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