To all barbecue fans: What are your personal barbecue rules?

An alle Grillitarier: Was sind eure persönlichen Grill-Regeln?

Dear Migipedia users and grillitarians

The barbecue season is open! Almost. Wonderful, isn't it? And because everyone barbecues according to their own rules, we want to ask you what your personal barbecue rules are? Do you salt meat before or after grilling? Does a lemon go with fish or not? Which herbs do you use? Whatever your barbecue rules are, tell us about them. Maybe you'll inspire other Migros customers.

Thank you very much for sharing your barbecue secrets, tricks and tips with us.

Philipp

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All replies (13)

Imperator

I always marinate my meat and vegetables! I mix my own marinades! Always according to my mood, so always different, but only with olive oil and lots of herbs!
Served with dipping sauces.
Exceptions are special steaks etc. e.g. Black Angus, T-bone steak, entrecote etc. These are only rubbed with olive oil and then grilled, medium rare to maximum medium. And then, after grilling, seasoned only with salt and pepper! And there is no dipping sauce with these things!
And with the exception of vegetables, nothing vegan is grilled! This junk is not going on my grill!

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Frederica

Hello@Philipp_Migros

Don't need barbecue rules as I don't barbecue and when invited to a barbecue party, I thankfully declined.
Last year I was given a cap with the words "Grillitarian" and a spice set. The cap with the hideous lettering ended up in the clothes collection. The stickers "#Grilétariens; #Griglietarani and #Grillitariier" were removed from the set, the best item of the campaign!
Can't get my head around the compound masculine noun! ?

Best regards

Frederica

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Philipp_Migros

Hello@Frederica

Thank you for your direct answers.

With best regards

Philip

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Philipp_Migros

Hoi@Imperator

But I wouldn't demonize vegan food. I'm sure there are also barbecue tips.

Best regards

Philipp

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Cinderella1925

When it comes to "rules", my rule is: no fat should drip into the fire.

I collect aluminum trays all year round from various packaging. I find it more environmentally friendly to use them as often as possible than to buy extra grill trays and then have them recycled after a single use, which requires a lot of energy.

I coat pieces of meat (many types, cut into small portions) with mustard as standard before grilling. If you also want to add salt, pepper, herbs, spices... you can sprinkle them on afterwards using the shaker. Also
https://produkte.migros.ch/cipollata-mit-speck-terrasuisse
I also like it.

Which may not be available on everyone's grill:
https://produkte.migros.ch/kalbsbraet-terrasuisse-227221500010 with a cucumber (halved lengthwise) wrapped in a slice of ham. Or in half a hollowed-out tomato.

What you will find at my barbecue table are
https://m-budget.migros.ch/de/produkte/m-budget-grillbutter.html
https://produkte.migros.ch/m-classic-tartare
https://produkte.migros.ch/m-budget-gurken
Silver onions, olives, radishes..., and salads.

Like @Imperator, I don't grill anything vegan apart from classic vegetables.

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Cipollata mit Speck IP-SUISSE

Kalbsbrät IP-SUISSE

M-Classic Tartare

M-Budget Gurken

karin253

it should be coal!
fire, smoke, glow, barbecue romance. i can't get on with electricity and gas. then you can fry it in a pan.

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tnaegelin

Grillitarians - so old-fashioned. Does it have to be, or in other words, can we still afford it with today's environmental problems? One example: the world's population is constantly increasing. However, the amount of land available for growing food is finite. More and more virgin forests are being completely cut down to produce animal feed, with serious consequences for the entire ecosystem and the animals and people living there. Natural resources, such as water, are being used to the limit and masses of CO2 are being produced. 1 kilo of pork causes the same amount of CO2 as 80 kilos of potatoes (source: https://www.wwf.ch/de/unsere-ziele/fleisch-und-milchprodukte)!

I'm not talking about taking away someone's meat. But let's be honest, grilling vegetables is just a side dish for most people anyway. Do you wholesalers really need to artificially increase meat consumption year after year? You promise sustainability. How are you going to explain this to future generations?

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Philipp_Migros

Hello@tnaegelin

Thank you for your frank words. With "Grillitarians" we deliberately want to draw attention not only to grilled meat, but also to fish and vegetable lovers. And grilling tips for vegetables are more than welcome on Migipedia.
I would like to draw your attention to our projects as part of our Generation M sustainability program. For example, we have launched numerous projects that promote sustainable development in the areas of environmental protection and consumption. You can find out more at generation-m.ch.
At the moment, you may see more meat products in advertising, as the Swiss like to barbecue, especially in summer. However, we are always striving to increase our wide range of sustainable labels and to advertise them. In this way, we offer our customers the opportunity to switch to environmentally friendly products when shopping. This applies to our fish, meat and veggie/vegan ranges. We have also added many new barbecue meat substitutes to our range and advertised them.

With best regards

Philipp

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tnaegelin

Hello@Philipp_Migros, thank you for your diplomatic and professional answer. In contrast to other competitors, I have to give you credit for the fact that you don't just advertise meat and also draw attention to plant-based options and recipes. I also think your projects in connection with Generation M are commendable!

Nevertheless, or precisely because of this, I don't understand why you still promote meat consumption in good conscience (even more so with campaigns) and therefore actually act against your sustainability efforts. I would venture to say that barbecue promotions primarily appeal to meat eaters and less to those who eat a predominantly plant-based diet. Or do you have studies to the contrary? So the coolness factor of barbecuing should not be advertised.

I am well aware that we cannot stop meat consumption and that it has been declining in recent years (which is a good trend). But the major distributors in particular could do so much to help by not advertising such environmentally harmful foods so that our future generations will still have an environment worth living in.

Kind regards,
Thomas

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andreachrista

First and only rule: there is no rule! Barbecuing, whether in a pan or over charcoal, should simply be fun and a treat for the taste buds! My only concern is that the veggie craze is getting out of hand and meat is no longer on the shelves... I really like vegetables and fruit as a side dish, but the adjective "vegetarian" immediately puts me off.

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