A-PLUS MARINADE

Did you know that a marinade not only makes meat juicy and tastes exceptional, but also shortens the grilling time? Mix herbs and spices to create your own favourite composition of flavours. You can use rosemary, thyme, oregano, cumin, coriander, or juniper. Marinade is better with some garlic and freshly ground pepper. If you don’t have time to marinade the meat, reach for a product from a wide range of the ZM Pekpol products. Neck, ribs, bacon, drumsticks, and wings in marinade taste great and are ready for grilling straight from the packaging.

A TASTE OF TRADITION

Fans of traditional barbecue flavours have plenty to choose from. Shop shelves are overflowing with sausages and other meat products. It is important to use tried and tested products without preservatives or artificial additives. Among the recommended meat products there’s the Ham sausage from the “Kurpiowskie specjały” line, which will be perfect both served straight from the grill and as part of a cold plate served at a barbecue party.

SAFE GRILLING

When barbecuing meat, fat is coming out from the meat, which turns into toxic substances when it comes into contact with the burning coals. For this reason, it is better to avoid placing it directly on the grate. It’s a good idea to use aluminium grilling trays, so that the melting fat – instead of dripping on the hot coals – drains into the troughs in the tray. However, it is worth remembering that they are not recommended for acidic products, such as meat in a marinade with lemon juice.

CLEANLINESS IS KEY

When grilling, burnt fat builds up on the grate, which is very harmful to health. It must be thoroughly removed before using the equipment again. After each barbecue, the grate should be thoroughly cleaned – it is best to use a detergent specifically designed for cleaning barbecues. If you use aluminium trays during grilling, you will have less to clean.

CHOOSING FUEL AND KINDLING

Use fuel and kindling designed for the barbecue (preferably organic). The choice is quite wide: wood, charcoal, or briquettes. For wood, choose hardwood and let it burn for 2-3 hours before putting the food on the grate. It is much more convenient to choose briquette, as it is safe for health and for the environment. Remember that kindling is only for lighting – it should not be added during grilling when the flame is dimming. When grilling, do not use paper or cardboard (due to the possible presence of ink), rubbish, wood, needles, or pinecones (due to the presence of resin).