Barbecue guide

A perfectly grilled piece of meat requires preparation, focus and dedication. Here are some tips and tricks for grilling using the AG method.

Before cooking 

You can make 20-30 minutes in cooking time by leaving thick pieces of meat, 2-5 cm, out and at room temperature before grilling. Thinner slices, up to 2 cm, are taken straight from the fridge to get a properly caramelized frying surface on both sides. Slice the meat thinly before serving, so that the frying surface will be smaller than the cut surface.

Direct grilling with the AG method 

It is just as good to grill on a charcoal grill as a gas grill. If the meat is fried in a frying pan/grill pan, the meat is baked further in the oven at 175 degrees convection until the right internal temperature is reached. 

Grill the meat with direct grilling, i.e. over open embers or flame. Season liberally (more than you think) with salt and freshly ground black pepper on both sides of the meat and pat in thoroughly. 

With direct grilling, the grilling aromas and smoky taste are less dominant than with indirect grilling with the lid closed, but the characteristic caramelization of the frying surface is better. 

Direct grilling is best suited for Entrecôte on bone, Clubsteak or Porterhouse with a desire for a degree of doneness, as well as for thinner slices and burgers. It gives the meat character without being overcooked. 

Always let the meat rest for 5-10 minutes after it has reached the right degree of doneness. Keep in mind that direct grilling causes the meat to cook 5-8 degrees after it is lifted off the grill. 

We are talking about two different temperatures: "Internal temperature" in the meat when it is on the grill and "Final temperature" when it has finished resting. Always use a meat thermometer so that you know the final temperature. 

Grilling thick pieces of meat 

The best way to grill thick cuts of meat is to place the meat with the bone down against the embers. The bone conducts heat and protects the meat. Then grill on both sides, so that the meat gets the right character. Let it rest with indirect heat for 5-10 minutes: push the embers towards the edge and leave the meat on its side without charcoal, then the heat will be distributed from the bone to the whole meat. Grill with direct heat again and rest again. Repeat until you reach the correct internal temperature. Count on the residual heat and lift the meat off the grill well before the final temperature is reached. Do not wrap it in foil. 

Let the meat rest for 5-10 minutes while you set the table, pour wine and welcome guests to the table. Guests should wait for the meat, not the other way around!

Just before serving, the meat is put back on direct heat for 20 seconds. You will then get the surface heat back. Cut off the bone and slice the meat across the fibers. Brush melted roasted beef fat on the frying surface and top with a little meat salt. Marvelously! 

Indirect grilling (BBQ) 

Fill half the grill with briquettes and wait until the embers are optimal. Put the meat on the half without a bed of embers - the meat is grilled with indirect heat and flavored by the smoke. Use a lid to make the most of the smoke. Feel free to use flavored woods to give the meat a specific smoky flavor. 

Meat in large pieces is grilled slowly when grilled indirectly, significantly slower than with direct heat. The temperature is lower, 90–140°C, which makes the cooking more gentle and the result is both tender and juicy. Turn the meat occasionally throughout the grilling. 

Let it rest thoroughly before slicing, so it will retain its juiciness. 

Recommendation on temperature;