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  <title>FIRE&amp;FOOD - Grilling knowledge &amp; know-how</title>
  <updated>2021-01-18T10:00:01+01:00</updated>
  <author>
    <name>FIRE&amp;FOOD</name>
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  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/sous-vide</id>
    <published>2021-01-18T10:00:01+01:00</published>
    <updated>2021-01-18T10:00:01+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/sous-vide"/>
    <title>SOUS-VIDE: First cook then grill! </title>
    <author>
      <name>FIRE&amp;FOOD</name>
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 <p><strong>Sous-vide devices are established worldwide in professional kitchens - especially in top-class restaurants. They make preparation and meal planning much easier and are also becoming increasingly popular with ambitious amateur cooks. Sous-vide cooking multiplies the natural flavor of the food, and this low-temperature cooking method also preserves vitamins and minerals. There is only one thing this method cannot do: spoil our taste buds with delicious roasted aromas, which we as avowed grillers and barbecuers would be reluctant to do without. One person who has not only thought about how to change this, but has now achieved expert status through creative experiments is Andreas Rummel. The grill and barbecue expert discovered sous-vide many years ago when he saw chefs on stage at an event who "cooked" meat and fish in a water bath and enthusiastically reported on what this super device can do.</strong></p>
 <p>When the skeptical spectators were allowed to try it, he was overwhelmed by the taste of the perfectly cooked food. It was the initial spark for him to devote himself more intensively to this technique - despite all his reservations, as this method is a real "time-waster" due to the sometimes very long cooking times. Relevant specialist literature was pored over and, for cost reasons, Andreas Rummel simply built the first digitally temperature-controlled water bath himself. The experiment began with an immersion heater, cool box, digital core temperature thermometer, a simple indoor fountain pump for water circulation and a strong pioneering spirit. But for the perfect sous-vide, he still lacked the crucial idea of ​​being able to vacuum seal the food. It took a while before he came up with the simplest and at the same time most ingenious method, which he still uses to some extent today, despite having acquired professional accessories: a tall container filled with water and resealable freezer bags, the Ziploc bags.</p>
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<p> <em>Vacuum bag: Use a vacuum sealer, e.g. this one from <a href="https://www.fire-food.com/collections/zubehoer/products/vakuumiergerat-v-100%C2%AE-premium-50-vakuumbeutel-r-vac-25x40cm-gratis" target="_blank" rel="noopener">Lava</a> , to suck the air out of a bag and then seal it.</em> </p>
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 <p>Rummel puts the food to be poached into this bag and seals it, leaving only a small opening. He then presses the bag under water so that the water pressure pushes all the remaining air out of the bag. If the bag is then completely sealed, the food is as good as vacuum-sealed. "This method has now become a cult in the grill and barbecue scene as Ossi vacuum sealing; the name refers to my East German origins," explains Andreas Rummel with a wink. "Thomas Vilgis (physicist at the Max Planck Institute for Polymer Research, editor's note) confirmed to me that this is all OK from a bacteriological point of view too. This method is also no problem for achieving the perfect level of doneness, because it is not the quality of the vacuum sealing that is crucial, but the exact temperature control, as the scientist explained to me.” Once the grill expert had mastered the exact coordination of food, poaching time and temperature during sous-vide cooking, it was time for him to take the next step: The combination of perfectly cooked meat, fish or vegetables and delicious roasted aromas - grilling finally came back into play. Since then, Andreas Rummel has been talking about “thermal marinating” when it comes to optimally preparing food for grilling. The advantages of thermal marinating are very clear to the grill professional: “For me, the taste experience comes first! That is also the reason why sous-vide is also catching on among amateur chefs.  <br>This process intensifies the taste of fresh products in a unique way. For the professional sector, e.g. in the catering industry or in grill catering, the good planning is simply fascinating. I can prepare the barbecue evening perfectly with thermal marinating without any loss of quality, then cool the grilled food down, store it and bring it back up to temperature as needed and finally just refine the taste on the hot grill grate. This method also helps to get high-quality products such as beef steaks to the perfect cooking point. On the grill, at temperatures of at least 250° C, this can sometimes go wrong. But if the meat is brought to just before the desired core temperature using sous-vide and then grilled briefly again at very high heat, success is almost guaranteed."</p>
 <p>Before you can really get started with the combination of sous-vide and grilling, Andreas Rummel has one important tip: When cooking slowly at low temperatures, not only does the taste increase (which is why you should always use only perfectly good food) - any bacteria also feel very comfortable in this environment. The basics of kitchen hygiene should therefore be followed with the utmost precision. The grill expert always works with latex gloves. </p>
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<p> <strong>Packaging options for sous-vide:</strong><br> 1. <span style="text-decoration: underline;">Vacuum bag</span> (Use the vacuum sealer to suck the air out of a bag and then seal it.)<br> 2. <span style="text-decoration: underline;">Chamber vacuum sealer</span> (closed vacuum system) <br>3. <span style="text-decoration: underline;">Slide seal bags</span> (Press the air out of the bag by immersing it in liquid.)<br> 4. <span style="text-decoration: underline;">Mason jars</span> (jar with airtight lid must be completely filled with liquid.)<br> 5. <span style="text-decoration: underline;">Cling film</span> (wrap the film very tightly around the food.)</p>
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<p> <span style="font-size: 22px;"><strong>Teres Major</strong> (recipe by Andreas Rummel)<strong><br></strong></span></p>
<p> The teres major muscle is part of the thick brisket, the rear part of the shoulder and is also called the butcher's cut, petit tender or flat fillet.</p>
<p> <strong>Ingredients:</strong><br> • 1 or more Teres Major beef (300-400 g each)<br> • Salt<br> • Pepper</p>
<p> <strong>Preparation:</strong> <br>Vacuum seal the meat in the bag next to each other and pre-cook in the sous-vide basin for 1 hour at 55° C. Then grill the meat whole on the infrared zone (sizzle zone), or heat the grill as much as possible and place the meat on it briefly until it has nice grill marks. Season with salt and pepper and cut up to serve. </p>
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<p></p>
<p> <strong>Why vacuum seal?</strong></p>
<p> Unpackaged food would be damaged or leached out. Food cooks faster and more evenly under vacuum. With a tightly sealed bag, oil, fats, herbs and spices can be added during cooking to flavor the food.</p>
<p> Always make sure that the vacuum-sealed bags no longer contain any air bubbles. Otherwise the food will float at the top of the basin and cook unevenly. If necessary, weigh it down with an object.</p>
 <p>At higher temperatures, only use bags that can withstand high temperatures. Some plastics lose their stability at temperatures above 70°C.</p>
<p> Read the sous-vide device's instructions carefully to find out how much food can be cooked at the same time. An overfilled basin will result in unevenly cooked items.</p>
<p></p>
<p> <span style="text-decoration: underline;"><strong><a href="https://www.fire-food.com/collections/zubehoer/products/lavide-sous-vide-set" target="_blank" rel="noopener">The Lavide Sous-Vide Set</a> from Lava, consisting of</strong></span></p>
<ul>
<li>
 <strong>Lavide Sous-Vide Stick LX.20</strong><strong><br></strong>
</li>
<li> <strong>Sous-vide basin with lid</strong>
</li>
<li> <strong>Sous-vide bag holder</strong>
</li>
</ul>
 <p><strong>and various <a href="https://www.fire-food.com/collections/zubehoer/products/vakuumiergerat-v-300%C2%AE-black-50-vakuumb-r-vac-25x40cm-druckregulierung-l-gratis" target="_blank" rel="noopener">vacuum sealer sets</a> can be found under the <a href="https://www.fire-food.com/collections/zubehoer" target="_blank" rel="noopener">grill accessories</a> section in our FIRE&amp;FOOD shop.</strong> </p>
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    </content>
  </entry>
  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/rohschinkenherstellung</id>
    <published>2020-11-17T14:02:15+01:00</published>
    <updated>2021-01-18T12:27:12+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/rohschinkenherstellung"/>
    <title>Raw ham production – A challenge for the hobby butcher </title>
    <author>
      <name>FIRE&amp;FOOD</name>
    </author>
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<p> <span style="font-size: 20px;"><strong>Why does raw meat become shelf-stable even without refrigeration after treatment (salting, smoking and maturing), and is it even possible to produce such products at home using simple means? The answer: Yes - if you pay attention to important points, it should not be an insurmountable problem to produce your own raw ham in a smoker, smokehouse or grill.</strong></span></p>
<p> <strong>History</strong> <br>Raw ham is one of the oldest meat products in existence. It has a documented history of more than 2,000 years, and humanity is not yet extinct. As described in the last article (No. 3/19) "Raw sausage production", the meat was mainly salted in winter and thus made storable. The aim was, after all, to be able to feed on a slaughtered or hunted animal for as long as possible.</p>
<p> <strong>Description of raw ham</strong><br> The cured ham consists of uncut, raw meat that is preserved by adding salt and is then left to mature to develop an appealing aroma. Ready-made products are usually stored unrefrigerated and consumed without heating. By eliminating the heating process, we are missing a crucial hurdle in terms of "food safety" (as is the case with raw sausage).</p>
<p> <strong>Present</strong> <br>Raw ham, as a subgroup of raw cured products, is produced in many variations. It is offered with or without bones, dry or wet cured, lightly or heavily smoked and even mold-matured. But this is where the difficulty in production begins. A ham on the bone requires significantly more skill, raw material selection, available controllable maturing rooms and maturing time than a product made up of one or a few muscle parts (such as bacon, salmon ham, etc.). Bacon is also a raw cured product. However, as bacon is not "matured" and not sufficiently dried, it is only offered chilled and then fried, grilled and often served with eggs and beans by the consumer. Here, no or only minimal fermentation is desired. Because in combination with heating, as with grilling, frying, etc., carcinogenic nitrosamines would form. This is also the reason why you should never grill or fry matured raw hams such as Parma or Serano etc. These products are intended to be eaten raw, and let's be honest: that's how they taste best. It was only the fear of bacteria that led to the absurd practice of frying fermented raw hams, with fatal results.</p>
 <p><strong>Raw ham production for home use</strong><br> Knowing full well that amateur butchers usually do not have the necessary technical equipment at home, I would like to briefly outline the points that must be observed. As an example, we will use a square-cut and smoked pork rump, which is easy to obtain from the butcher. This is an interesting piece of meat to gain initial experience with, both because of the simpler production technology and the lower technical requirements, as well as the purchase price. I would only attempt a much more complicated "wild ham" once all the experience has already been gained at home and you are confident in what you are doing. </p>
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<p> <strong>1) Raw material meat</strong> <br>After slaughter, the meat must be cooled quickly and thoroughly (ideally to + 2 °C). Neither the slaughtered animal nor the hunted game must be contaminated with bacteria from the gastrointestinal tract. Such meat does not offer the necessary safety for the further process of production and raw consumption. But how do you check this? It is best to know where your raw material "meat" comes from and get it from a butcher, hunter or specialist retailer you trust. When ordering, say that you want to make raw ham from it and that you need flawless meat. Official slaughter is subject to an official meat inspection, and experienced hunters also know how to assess the health of the hunted game. Most people will hardly be able to determine the correct pH value in their private environment, so just for the sake of completeness: this should be below 5.8, but with game this can be difficult to maintain.<br> <br><strong>2) Curing</strong> <br>A distinction is made between wet and dry curing. I prefer the latter method because it is easier to control, produces a better aroma and there is no brine that can "turn bad". The piece of meat is rubbed with a mixture of curing salt (NPS), sugar and spices (juniper, garlic, bay leaf, etc.). This can be done more simply, more cleanly and precisely by weighing the meat and vacuum-packing the required amount according to the recipe (see next page) together with the meat. This allows you to follow the recipe exactly and the ham does not have too much or too little salt, you can do without "watering" and the removal of oxygen also improves the curing color and delays the fat going rancid. So all in all, it is a clean process (even in the fridge). Vacuum devices for home use are now available in a design that is affordable for every budget. In addition, these devices can be used in a variety of ways. The curing process takes place for at least 14 days at a temperature below 5 °C.</p>
 <p><strong>3) Salt balancing, maturation, aromatization (called “distilling”)</strong><br> The important process of salt balancing should take place for at least 2-3 days in a cool, dry, dark, insect-free and clean room (5-7 °C). This can also be a refrigerator if necessary. It just has to be dry and not filled with other products (such as vegetables, drinks bottles, etc.). To do this, simply take the meat out of the vacuum bag and do not wash or dab it, but simply place it with the rind side down on a plastic grid and container. The brine in the bag is poured away. The aim is for the product to dry out, so that the brine can drain off and the smoked goods arrive at the smoking process dry. This process therefore serves to stabilize the microbes and contributes to the important aroma formation. <br><br></p>
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<div class="shg-rich-text shg-theme-text-content"> <p><strong>4) Smoking/cold smoking</strong><br> After hanging up the pieces of meat with a ham needle and sturdy sausage twine, the raw ham should be pre-dried for a couple of hours in a light airflow. The outer layer must be completely dry, otherwise the smoke will not be absorbed and the taste will vary. The smoking process must take place at temperatures of max. 20-24 °C and should last around 2-4 days for the rumps. The smoke can sometimes run out for a finer taste. A smoking time of 8-12 hours can be followed by a break of the same length. The only important thing is that your smoker, smokehouse or grill has a metal protective grid that prevents flies, insects, etc. from getting in during smoke-free times and that it does not get too warm inside. Higher temperatures cause the fat to become greasy. <br><br></p>
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<p> <strong>5) Drying, ripening, storage</strong> <br>During this phase, the raw ham should lose water again, become firmer (i.e. easier to slice) and last longer. A lot of aroma is also formed during this phase. But be careful: humidity, temperature, air movement and the environment such as light, hygiene, mold-free rooms, etc. are crucial. A lot of good things can quickly be ruined in the last part of production. If the humidity is too low, for example, a "dry edge" forms, which then hinders the further loss of water from the product and thus the necessary drying (the ham closes on the outside and does not let the water out). If the humidity in the room is too high (often the case in underground cellars), undesirable, even toxic mold can form and have a massive negative impact on the safety and aroma of the product. If you notice that the edge is drying out too quickly and too much, wrap the products in foil. You do not need to vacuum the products, wrapping them is enough. This will then equalize after a few days, i.e. moisture from the product core diffuses outwards and softens the edge of the ham again, so to speak. But this will only work if you notice it in time. The process is then continued at a slightly higher humidity (containers with a little water and clean cloths on the floor under the hanging cured hams can help). The relative humidity in the dark room should be around 75-80%, the temperature 5-12 °C and everything with moderate air movement.</p>
 <p><strong>Weight loss</strong><br> The pieces of meat should lose around 30-35% of the finished raw meat weight of the raw ham (blanks). This makes them sufficiently firm to cut, durable and therefore safe. To avoid negative effects of storage rooms on the product surfaces, the hams can be vacuum packed individually. In the packaging, a balance is created between the moisture content between the core and the edge of the product and it becomes more tender and crumbly.<br><br> <strong>TIP:</strong>  <br>Please note the individual weight of each ham so that you can determine the weight loss at any time. You should also make precise notes of data such as the start and duration of the curing, burning, smoking and maturing. This way you can always see at a later date what was done when and incorporate the experience gained in the event of deviations (please keep the record). If you produce more hams, they should be color-coded to distinguish them (different colored threads are a good option for this). I wish you the best of luck. Get to work on the bacon!</p>
<p></p>
<p> <span style="font-size: 20px;"><strong>&gt;&gt; Recipe suggestion per kilogram of smoked pork ham hock (square cut)</strong></span></p>
<p> • 35 g nitrite curing salt* per kg fresh meat (hips) after cutting<br> • 3 g sugar (cane or household sugar)<br> • 0.5 g ascorbate (reddening agent, colour stabilizer, vitamin C salt)<br> • 2 g pepper  <br>• 1.5 g juniper berries, crushed<br> • 1 g garlic paste or powder<br> • 1 g dried coriander (if desired)<br> • 1 bay leaf, shredded</p>
<p> Weigh the meat. Mix all ingredients together and spread over the meat in the bag, then vacuum seal.</p>
<p> <em>* The reason for using nitrite curing salt (NPS) was discussed in issue No. 3/19 on the subject of raw sausage production and applies equally to raw ham production. Only when all important steps and the entire product environment are fully mastered can one switch to table salt and saltpeter (e.g. for bone-in ham with a very long maturing period, etc.). Mixtures of 50% table salt with 50% nitrite curing salt do not provide sufficient safety with the reduced salt content desired today. This is not advisable in the home environment.</em></p>
<p></p>
 <p><span style="font-size: 18px;"><strong>More interesting facts about "FOOD SAFETY" by Gerhard Pfeffer can be found in every issue of the FIRE&amp;FOOD magazine. In the current <a href="https://www.fire-food.com/collections/einzelausgaben/products/fire-food-2020-04-einzelausgabe-magazin?variant=32881478631509" target="_blank" rel="noopener">issue 04/2020</a> on the subject of swine fever.</strong></span> </p>
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  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/lachsfiletieren</id>
    <published>2020-06-03T16:16:45+02:00</published>
    <updated>2021-01-18T12:36:22+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/lachsfiletieren"/>
    <title>Filleting salmon step by step </title>
    <author>
      <name>FIRE&amp;FOOD</name>
    </author>
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<p> <span style="font-size: 20px;"><strong>Hardly any other food fish is as popular in our country as salmon. Like the trout, it belongs to the salmonid family (salmon fish). Salmon are so-called anadromous fish and can adapt their water balance to the different conditions in fresh and salt water. They begin their life in fresh water, migrate as juveniles through rivers to the sea and return as adults to their birthplace in fresh water to spawn.</strong></span></p>
 <p><span style="font-size: 16px;">Chris Sandford, who lives in Glasgow, has always cut up fish himself, whether as a fisherman or as a cook. He shows FIRE&amp;FOOD his way of filleting a large salmon. Chris's enthusiasm for Scottish salmon is not just for patriotic reasons. In his home country, salmon farming is sometimes carried out in a particularly environmentally friendly way, with the animals being allowed to grow for up to three years. As a rule, salmon from aquaculture are sold after one to two years of life and are sold whole, filleted or as a steak. If you buy a whole salmon, you should look for shiny scales, bright, prominent eyes and bright red gills. The flesh should be firm, but give a little when touched. Otherwise, always follow your nose. Fresh fish should have little or no smell.</span> </p>
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<div class="shg-rich-text shg-theme-text-content"> <p>1. A cut is made behind the gills at an angle of 45° down to the spine. </p>
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<div class="shg-rich-text shg-theme-text-content"><p> 2. Along the spine, which is used for knife guidance, pull the knife to the end of the tail.</p></div>
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<div class="shg-rich-text shg-theme-text-content"><p> 3. The first piece of fillet is free, now the fish can be turned and the other side prepared in the same way. </p></div>
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<div class="shg-rich-text shg-theme-text-content"><p> 4. Any remaining meat in the area of ​​the spine (upper part in the picture) can be removed, or the remains can be used for a fish stock. </p></div>
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<div class="shg-rich-text shg-theme-text-content"><p> 5. The belly bones are separated from the fillet using a flat cut. Using bone tweezers, the bone stumps can be plucked along the lateral line. Now cut the fillet into shape, cutting off a little more from the belly side or the belly flap.</p></div>
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<div class="shg-rich-text shg-theme-text-content"><p> <span style="font-size: 18px;"><strong>You can find a recipe from Chris for <a href="https://www.fire-food.com/blogs/grillrezepte/lachsburger" target="_blank" rel="noopener">salmon burgers</a> from the plancha in our recipe database or how about a <a href="https://www.fire-food.com/blogs/grillrezepte/warmersommer-lachssalat" target="_blank" rel="noopener">warm summer salmon salad</a> ?<br></strong></span></p></div>
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  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/raeucher-basics</id>
    <published>2020-05-28T13:55:37+02:00</published>
    <updated>2021-01-18T12:38:35+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/raeucher-basics"/>
    <title>Smoke signals: Smoking basics </title>
    <author>
      <name>Markus Mizgalski</name>
    </author>
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<div class="shg-rich-text shg-theme-text-content"><p> <em>Box and Pipe: Smoking boxes or pipes are ideal for chips of almost all sizes. They can be used in charcoal or gas grills and are reusable as often as you like<br><br></em> </p></div>
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 <p><strong><span style="font-size: 18px;">One of the great advantages of a grill over a stove is that you can work with real smoke flavors. This is not recommended in the kitchen for a number of reasons, but it is rarely a problem outdoors. But using smoke still requires skill, because you can ruin your food badly if you choose the wrong type of wood and the wrong amount.</span><br></strong></p>
<p> <strong><br>A question of technology</strong> <br>Anyone who buys special smoking wood from a specialist retailer should know what to do with it afterwards. The much-vaunted soaking, for example, is overrated. Most woods are hardly able to absorb much water. We did the test with two cherry wood chunks. In 24 hours (!), in which we completely submerged them in water, the weight increase was less than 15 percent. Now you can imagine how much the often recommended 30 to 60 minutes of soaking achieves. Practically nothing. Accordingly, you delay the smoking process for a few minutes at best until the little water has evaporated. The often recommended option of simply throwing a handful of wood into the embers is only partially useful. On the one hand, this doesn't work with gas grills, and on the other hand, the small pieces of wood burn extremely quickly in the embers and only develop smoke over a very short period of time. This can be useful for dishes that don't really get hot but should have a smoky flavor. For example, pickled salmon. But there are exceptions to every rule. Larger pieces of wood, so-called chunks, can also end up in the grill. They burn for longer and produce corresponding amounts of smoke. Logs are often used in the side firebox of a smoker, and the typical chunks can be used here. This also makes it clear that fine smoking powder has absolutely no place in the grill. They are really only suitable for proper smoke ovens that have a bowl or a fuel burner.<br> <br>If you don't want to put the wood on the grill, how can you do it? The best thing is to use a smoker tube or smoker box. They come in a variety of sizes and qualities, but they're all based on the same principle. You're basically always dealing with a metal container that's closed at the bottom and has small holes on the top. It's heated from below, and this heat causes the wood to start to smolder. Because the container is closed at the bottom, it doesn't get enough air to burn properly. So it just smokes slowly. But it does so over a relatively long period of time, which ultimately gives the food a balanced flavor and also gives a piece of meat a nice smoke ring.<br> <br>If you don't have a smoking box to hand, you can use aluminum foil to wrap the chips in. You poke a few holes in the top of this packet - that works too. However, aluminum can melt on glowing charcoal, which is an unpleasant side effect. That's why it's better to avoid disposable smoking boxes, which are also available to buy. </p>
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<div class="shg-rich-text shg-theme-text-content"><p> <em>Flour and smoker's fire: Smoking flour is particularly suitable for cold smoking, often in conjunction with a smoker's fire. It should burn slowly without generating heat. In a hot grill it burns extremely quickly<br><br></em> </p></div>
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<p> <strong>Smoking with the gas grill</strong> <br>For gas grills, only smoking chips or pellets are really suitable. However, pellets sometimes tend not to burn through completely. In contrast to charcoal grills, you have to pay a little attention to the shape of the smoking box with gas. With many devices, the food to be smoked has to be draped directly on a flame deflector, sometimes also called an aroma rail, so that there is enough heat to make it smolder. Tubes in particular do not fit on every grill, which is why it is best to take a look under the grill grates before buying. Very important and regardless of whether you use a tube or a box: the container should not be packed too full because then the embers will smother. This can happen quickly, especially with very small chips or pellets. If you feel that you are not producing enough smoke, you can simply do two runs. <br>Using smoking chips is not rocket science. It is advisable to start slowly. Beech wood is a good place to start because it is the most common flavor for the local palate. A lot of sausage and fish that you can buy has been smoked with beech. The taste is therefore very well known. Based on this, other woods can be combined with different types of meat. You can experiment freely here because nowadays smoking is all about taste. In the age of refrigerators, smoking as a preservation method has lost importance.</p>
<p> <strong><br>Which wood for what?</strong> <br>It goes without saying that grandma's old Formica wardrobe is taboo as smoking wood. Only natural, untreated woods are suitable, and even then not all. High resin contents such as in fir, pine or spruce are bad. Birch is also rather unsuitable because of the sap. Fruit trees such as apple or plum go well with pork, poultry and fish, cherry with red meat. All woods have a light fruity note. Beech goes with pretty much everything because it produces a very mild, balanced smoke. Hickory or mesquite have a certain sweetness, although in the case of hickory this is combined with spiciness. Alder produces a more reserved, subtle smoke aroma, oak the exact opposite: strong to rough. While alder is also suitable for fine foods, the other woods are more suitable for meat, which has a strong flavor of its own. Otherwise there is a risk that the smoke will dominate. </p>
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 <p>And then there are other types of wood such as maple, olive, grapevine - you can try all of these over time. Special mention should be made of wood from barrels of drinks such as wine, sherry or whiskey. The barrels are usually made of oak. The aromas of drinks in the wood are fleeting and therefore disappear pretty quickly. The person standing at the grill will notice them, but not much sticks to the meat. So if you serve your guests roast beef smoked with whiskey barrel wood, you should mention it in passing. Otherwise, no one might notice that Jack Daniels or Jim Beam were involved. Of course, you can also use wood from your own "growing". If you already have a fireplace that you fire with beech, you can use this. And well-dried tree cuttings from the garden can also be used. The question of the bark always comes up. In theory, this can also be used. However, it should be clean, i.e. free of moss or other growth. If you are not sure, just leave it out.</p>
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<div class="shg-rich-text shg-theme-text-content"><p> <em>Wood: The market for smoking wood is huge. Schnitzels in a wide range of sizes and flavours promise versatile taste experiences for both charcoal and gas grills<br><br></em></p></div>
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<div class="shg-rich-text shg-theme-text-content"><p> <em>Chunks: Chunks are large enough to be placed directly on the coals. They are best suited for charcoal grills and smokers. Our picture also shows the rather moderate weight gain after 24 hours under water<br><br></em> </p></div>
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<p> <strong><span style="font-size: 18px;">In our shop we have a 6-piece set from Axtschlag for you!</span><br></strong><br> The starter box makes it easy to get started with smoking. The starter box is also ideal as a gift for any occasion to passionate grill and BBQ fans. Refine your grilled food and create special, convivial barbecue moments with your loved ones!</p>
 <p><span style="text-decoration: underline;">Included in the set:</span><br> * Pack of 3 grill boards, cedar<br> * 1 kg smoke powder, cherry<br> * 1 kg smoking chips, hickory<br> * Smoker Cup (smoking box), stainless steel<br> * 8-pack of grill paper, cherry<br> * Grill skewers/kebab skewers, cherry</p>
<p> <strong>You can also find other smoking wood from Axtschlag in our shop. Just take a look!</strong></p>
<p> <strong><span style="font-size: 20px;"><a href="https://www.fire-food.com/collections/kohle-raeuchern" target="_blank" rel="noopener">TO THE PRODUCTS</a></span></strong> </p>
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  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/einfachleckermarinieren</id>
    <published>2020-05-25T15:07:19+02:00</published>
    <updated>2021-01-18T12:37:59+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/einfachleckermarinieren"/>
    <title>Simply marinate deliciously! </title>
    <author>
      <name>Elmar Fetscher</name>
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<div class="shg-rich-text shg-theme-text-content"><p> <strong>The art of marinating is part of grilling and barbecuing. Whether meat, fish, vegetables or fruit - many things simply taste better when they have been allowed to soak in the marinade for a while. But why do we actually marinate food and how do you prepare the best marinades for grilling?<br></strong> <br>The word "marinate" comes from the French (mariner) and means something like soaking in salt water. It was originally a technique that was used to preserve easily perishable foods such as meat or fish for a longer period of time. Nowadays, however, it is more about using a marinade to give the food a finer taste or to make it more tender and juicy. Salt often only plays a minor role in this context. Instead, an acidic component such as vinegar, citrus juice, buttermilk or wine is required. This affects the structure of the food, for example making it more tender, shortening the cooking time or making it unnecessary altogether, as the cooking process is already started by the acid during the marinating. But there are also limits: if meat is left in the marinade for too long, more than 24 hours, for example, the fibers can break down too much and the meat can become too soft. This also applies to fish, as its meat usually has a less robust structure.<br> <br><strong>Taste, taste and more taste</strong><br> In addition to the acidic component, spices and fresh herbs enrich the marinade and thus ultimately the taste of the food. A look in the spice rack and in the fridge or even a look in the onion or garlic pot is therefore recommended when it comes to marinating meat, fish, seafood or vegetables and fruit. Depending on the occasion and the food being cooked, you can vary and experiment wonderfully when marinating.<br><br> <strong>Basic ingredients</strong><br> At least something acidic, salt and a liquid such as oil, soy sauce, buttermilk or yoghurt should be part of the marinade to ensure that the food has an excellent taste and remains nice and juicy during grilling. The choice of other ingredients is up to each individual!<br><br> <strong>Marinating meat and fish</strong> <br>For marinating, you should always use a container or bowl made of a material that does not affect the marinade or the food. This includes glass, stoneware, porcelain and stainless steel. Aluminum or cast iron are not suitable here because they react to the acids. A robust vacuum or plastic bag with a zip closure can also be used. It is not necessary for the fish or meat to swim completely in the marinade; turning it now and again is sufficient. Containers are covered. <br>and sealed in bags and then placed in the fridge. It takes time for the marinade to take effect. The rule of thumb is at least 4 and a maximum of 24 hours of marinating time. Is everything ready to grill? Then take the food out of the marinade and pat dry with a kitchen paper towel so that it doesn't get too wet on the grill and nothing drips into the embers. Online and in grill and cookbooks, it is often recommended to brush the food with the leftover marinade every now and then while grilling. But at least with marinades for pork and poultry, which may be contaminated with bacteria due to the exposure time, you should avoid this - or at least boil off the remaining marinade before grilling. </p></div>
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<p> <strong><span style="font-size: 16px;">Basic marinade for beef:</span> <span style="font-size: 16px;">RED WINE MARINADE</span></strong></p>
<p> <span style="font-size: 16px;">Ingredients</span> <br><span style="font-size: 16px;">(for 2 ½ kg meat):</span><br> <span style="font-size: 16px;">• 250 ml red wine</span><br> <span style="font-size: 16px;">• 250 ml olive oil</span><br> <span style="font-size: 16px;">• 2 tbsp mustard</span><br> <span style="font-size: 16px;">• 3 cloves of garlic</span><br> <span style="font-size: 16px;">• 1 tbsp fresh rosemary</span><br> <span style="font-size: 16px;">• 1 carrot</span><br> <span style="font-size: 16px;">• Salt</span><br> <span style="font-size: 16px;">• Pepper</span></p>
<p> <span style="font-size: 16px;">Mix the red wine with the olive oil in a bowl. Then add the mustard, crushed garlic cloves, chopped thyme and finely chopped carrot and season with salt and pepper. Cover the beef in the marinade and leave it to rest in the fridge for at least 4 to a maximum of 24 hours, depending on the size of the meat. Then remove from the marinade and pat dry with kitchen paper.<br><br></span> </p>
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<p> <strong>Green for greenery</strong> <br>Of course, you can also marinate vegetables such as peppers, onions, zucchini, eggplant, carrots, broccoli or beetroot. A delicious marinade adds an extra flavor accent and makes vegetables even more surprising and varied. However, you should avoid too much acid if you prefer your vegetables to be firm. Fresh herbs can also be added to the marinade to add flavor, but sensitive varieties such as parsley should be removed before grilling as they can burn quickly.</p>
<p> <strong>How long to marinate?</strong><br> That depends on what you want to marinate and what you want to marinate it with. Chicken legs or wings need less time than a whole chicken, a light herb marinade needs to be left to work for longer than a spicy marinade. Here are some examples to give you an initial idea:<br><br> • Large roast cuts such as rib roast of beef,<br> Pork shoulder, neck or leg of lamb: 24 hours <br>• Larger cuts such as loin, saddle of lamb, spare ribs or whole chicken:<br> 6 to 12 hours<br> • Medium-sized pieces such as porterhouse, half a chicken or a fish:<br> up to 8 hours<br> • Smaller items such as steak, pork and lamb chops, chicken breast<br> or leg, fish steak or vegetables: 1 to 3 hours<br> • Smallest pieces such as chicken fillet, fish fillet or shrimp:<br> ½ to 2 hours</p>
<p> <strong>But be careful: marinating is not a must!</strong><br> Sometimes less is more - especially when it comes to high-quality meat, fish and vegetables. You can often get by with a little salt, pepper and a few drops of olive oil. Or you can marinate the dry way with rubs etc. - but that's a topic for a whole other topic. </p>
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<div class="shg-rich-text shg-theme-text-content"> <p>You can also find basic marinades for pork, veal, poultry or vegetables in the current issue of <a href="https://www.fire-food.com/collections/einzelausgaben/products/fire-food-2020-02-einzelausgabe-magazin" target="_blank" rel="noopener"><strong>FIRE&amp;FOOD</strong></a> ! </p>
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  <entry>
    <id>https://www.fire-food.com/en/blogs/grillwissen-know-how/fleischinjektion</id>
    <published>2020-03-18T15:06:00+01:00</published>
    <updated>2021-01-18T12:35:55+01:00</updated>
    <link rel="alternate" type="text/html" href="https://www.fire-food.com/en/blogs/grillwissen-know-how/fleischinjektion"/>
    <title>BBQ knowledge: When the grill doctor comes with the syringe... </title>
    <author>
      <name>Markus Mizgalski</name>
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<p> <strong>"Do you inject your pulled pork?" Hardly any question, when asked on relevant internet platforms, triggers such a controversial discussion. The effect is zero, say some. It adds real juiciness and flavor, say others. In the end, the question always remains: who is right?<br></strong></p>
<p> <strong>The purpose of the injection</strong> <br>There are two reasons for injecting a piece of meat. Firstly, it gives it additional flavours on the inside. Secondly, it can stay juicier. Before you run into the nearest barbecue or household goods store, buy a syringe and hammer it filled with apple juice into a pork neck, you should first familiarise yourself with a few background facts about the subject. Otherwise, at least the first attempt will end in a kitchen clean-out and a lot of bad luck in the eye. Because if you use the wrong technique, all you really achieve is that the liquid squirts out of the meat in all possible and impossible places.</p>
<p> <strong>Syringes for taste</strong> <br>If you watch BBQ shows from time to time that focus on American BBQ competitions, you will notice that chicken, brisket and pork in particular are often sprayed. This makes sense, because you are dealing with relatively large pieces of meat. If you only rub the outside with a rub, you have a seasoned surface and an unseasoned core. With pulled pork, this is later put into perspective by the fact that the crust with the spices (the bark) is mixed with the meat from the inside. This usually gives you a balanced taste experience when you eat it. This can be quite different with brisket; here you have the pure beef taste in the core, but no special aromatic kick. You may also know this from Sunday roast: the crust is extremely tasty, the inside is pretty bland.</p>
 <p><strong>But be careful:</strong> If you mix a lot of garlic granules with apple juice, you will achieve one thing above all: you will no longer be able to taste the meat. So be cautious when mixing an injection. But something else is important: the liquid and its aromas should remain in the meat. That is why the chemical composition is important. An injection that works like a brine is ideal. To explain: a brine is a type of brine, but with a lower salt content than a classic brine. The salt ensures that the salt concentration in the cells is increased by osmosis. However, this is subtle, unlike the brine mentioned above. </p>
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<p> <em>The griller's surgical instruments. Many syringes are delivered with two different sized cannulas. This is not absolutely necessary; the thick cannula is rarely needed.</em> </p>
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 <p><em>Brine is very suitable for syringes. Broth is also ideal, but should be sieved before use in the syringe so that no pieces clog the needle.</em> </p>
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<p> <em>To inject, the needle is first pushed along the muscle fibers into the flesh.<br><br></em> </p>
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<p> <em>Only when the needle is slowly pulled out is the piston pressed and the liquid is introduced along the needle channel.</em> </p>
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 <p><strong>And something else is important:</strong> the way you inject. There is no point in sticking the syringe vertically into a piece of meat and then pushing with all your strength. Liquid injected in this way will almost immediately find its way out. If you want the brine to work in the meat, you have to inject it along the muscle fiber, so to speak. To do this, you push the syringe deep into the meat at a fairly shallow angle, parallel to the fibers. Then you slowly pull it out. And during this movement, the plunger is simultaneously and slowly pressed. This way, the liquid is distributed properly and stays where it should stay. A tip for anyone who takes hygiene very seriously: injecting usually also introduces germs. If you have a problem with this, you should only use injections on meat that is then heated to a core temperature of at least 70 °C.</p>
<p> <strong>The right seasoning</strong> <br>Making a spice injection is not rocket science. But as already mentioned, less is more. To start with, you can just use salt. About two percent of the weight of the meat. Add just enough water to dissolve it completely. In principle, the result is already a liquid that can be injected. You can then gradually experiment with other spices.</p>
<p> If you want to make things a little easier, you can use broth. It's definitely worth trying out less obvious combinations, like chicken broth with pork or beef. The only important thing is that the liquid, whether brine or broth, is poured through a relatively fine sieve before injecting. Pieces that are too big - herbs, spices, vegetables - will clog the needle.</p>
<p> <strong>More fat in the meat</strong> <br>What works in cosmetics also works for roasts. But for a different reason. It's about injecting fat. This is useful if the meat is otherwise in danger of becoming too dry. This is not a problem with well-marbled meat, but it is with lean pieces. Adding fat can be an option, especially for poultry; chicken is often prepared this way at BBQ contests. However, compared to brine, fat is much more difficult to process. Butter, lard or beef fat are all possible options. But it must always be added warm and as liquid as possible. Then it can solidify again; after that, when grilling, it behaves in a similar way to intramuscular fat. At least in the best case, because the animal's own fat in the form of marbling is deposited relatively evenly in the muscles. It takes a lot of practice to get this evenness when injecting. If you don't manage this, you end up with very fatty and less fatty areas, which is not necessarily desirable. Unlike brine, fat is unable to penetrate muscle or connective tissue due to the size of its molecules; it therefore remains more or less where it was injected.</p>
 <p><strong>Conclusion:</strong><br> <strong>In certain cases, injections are a way of getting more flavor and a little more juiciness in a piece of meat. They are really useful for large pieces or in the form of fat in chicken etc. However, practice shows that the result often falls short of expectations. In many blind tastings, the test eaters could not detect any real difference between injected and uninjected meat, especially with pulled pork. And otherwise, an injection is more like "aroma tuning" than it creates a previously unimagined explosion of flavor. At least that is the case if you want to taste something of the meat.</strong></p>
<p> <em>Author: Markus Mizgalski</em> </p>
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<p> <strong>A good marinade syringe is available from Rösle, for example:</strong></p>
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<li> Removable needle with quick release</li>
<li> Length/Width/Height: 22.5 cm/ 7.8 cm/ 4.1 cm</li>
<li> Volume: 50 ml, scale in ml and floz</li>
 <li>For marinating various types of meat such as poultry, beef, pork, etc.</li>
<li> The marinade can be injected directly into the meat using the needle, resulting in a much more intense flavor.</li>
<li> This significantly shortens the marinating time. The stainless steel needle with two holes ensures better distribution of the marinade in the meat.</li>
<li> Dishwasher safe</li>
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<p><br> <strong>The marinade syringe from Rösle is available <a href="https://www.fire-food.com/products/marinierspritze" target="_blank" rel="noopener">HERE</a> in our FIRE&amp;FOOD shop!</strong> </p>
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