To make your barbecue a success! How to do it and a few tips for marinades and dips

As soon as the weather warms up, we're drawn to the garden and balcony to grill meat and vegetable delicacies. Invite friends or family over for the weekend and enjoy an authentic barbecue, as it should be – with excellent food, a great atmosphere, and fun conversations with loved ones. Do you know what not to forget and what you shouldn't underestimate to make your barbecue a great success? We bring you a few tips and inspire you with recipes for tasty meat marinades, dips, and treats for vegetarians.

The right one is electric

First of all, get a quality grill. On the market there are various types and models, but we recommend an electric grill. You just plug it into the mains, and you can start barbecuing without having to buy wood or charcoal. A great advantage is that it doesn't smoke as much as a classic grill, so there's no risk of smoking out not only your guests but also your neighbours. Even the grill master will appreciate that pungent smoke won't get in their eyes. Moreover, operating an electric grill is so simple that even the lady of the house can easily become the grill master.

Don't underestimate the preparation

Before the barbecue, buy meat specialties. Pork ribs, neck, chicken breasts, thighs, wings, and steaks are perfect for grilling. Gourmets will also appreciate grilled fish and seafood. Don't forget sausages. When choosing meat, opt. for freshness and quality. Cut the meat into equally sized pieces so that it cooks evenly. 

Keep in mind that not only meat-eaters want to enjoy the barbecue, so include vegetarian alternatives like tofu or seitan, which you can marinate like meat, and plenty of vegetables for grilling – zucchini, eggplant, corn, or peppers. You'll also please your guests with grilled cheeses such as halloumi. Prepare marinades a day in advance so that the meat and vegetables acquire an intense flavour. 

The barbecue can take place in the garden, on the terrace, balcony, and in the case of an electric grill, which doesn't smoke much, even in the kitchen. Here, prepares comfortable seating for guests, plenty of space for food, and if you expect the barbecue to last into the night, use lanterns or string lights for decoration. Before guests arrive, set tables with cutlery, plates, and glasses. You can also use disposable ones, but if you want to be environmentally friendly and add a touch of class to the barbecue, opt for classic porcelain plates and glass glasses, even at the cost of more dishwashing. Don't forget to prepare plenty of ice in advance in a bucket for cooling beer and wine, and for adding ice to mineral water and mixed alcoholic and non-alcoholic drinks. Our Orava IM-120 ice maker, which prepares ice cubes on demand, is perfect for making ice. You can also cool drinks in the Orava TF-200 travel fridge. 

You'll create a pleasant atmosphere by playing unobtrusive ambient music on Bluetooth speakers connected to your mobile phone. If there are more guests and communication might falter, prepare board games or sports activities for your loved ones. Also, prepare vegetable salads in advance, which are highly complementary to grilled meat and vegetables. Don't forget bags for – ideally separated – waste.

Hoďte to na gril, šéfe!

Remove marinated meat from the refrigerator at least half an hour before grilling and let it warm to room temperature. This will prevent uneven cooking. Grease the plates of the electric grill with olive oil to prevent the meat from sticking. Let the meat cook thoroughly so it doesn't remain raw. Do you know how long you should grill individual types of meat? Beef steak should be grilled 2 to 5 minutes per side (depending on whether you want it rare, medium, or well-done). Pork ribs/neck should be grilled 5 to 7 minutes over direct heat and then 15 to 20 minutes over indirect heat. Chicken meat is ideal to grill 5 to 7 minutes per side. Fish fillets are suitable for grilling 3 to 5 minutes. Pork neck and belly are juicy and suitable for direct heat. If you're grilling tenderloin, do it quickly, to prevent it from drying out. Chicken wings and thighs need a longer time over moderate heat, while chicken breasts should be grilled quickly to prevent them from drying out. Grill shrimp for only 2 to 3 minutes per side to prevent them from drying out. 

Grilling principles

When grilling, flip the meat only once, to prevent it from drying out, to seal in juices, and to create a beautiful crispy crust. After removing from the grill, let the meat rest for 5 to 10 minutes for the juices to redistribute evenly, then serve it. Avoid grilling meat at excessively high temperatures – there's a risk that the meat will burn on the outside and remain undercooked on the inside. Don't open the grill too often and maintain a consistent temperature for even cooking. Use different utensils for raw meat and cooked food to prevent cross-contamination. 

We also bring you tasty recipes for marinades and dips – try them all to find out which ones will be the stars of your barbecue.

3x tip for meat marinade

Classic Garlic-Herb Marinade (for chicken or pork)

Ingredients: 4 tablespoons olive oil, 3 crushed garlic cloves, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon sweet paprika, salt and ground black pepper to taste, juice of ½ lemon 

Honey-Mustard Marinade (great for pork or chicken breasts)

Ingredients: 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar or lemon juice, a little salt and pepper 

This marinade gives the meat a beautiful caramelized crust.

Spicy Oriental Marinade (excellent for beef or chicken steaks)

Ingredients: 2 tablespoons soy sauce, 1 tablespoon rice or apple cider vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or cane sugar, 1 teaspoon grated ginger, 1 crushed garlic clove, chili to taste 

For marinades, mix all ingredients well, add the meat, and let it sit in the refrigerator for 2 to 4 hours, ideally overnight before the barbecue.

3x tip for dip

Garlic Yogurt Dip

Ingredients: 200g Greek yogurt, 2-3 crushed garlic cloves, 1 tablespoon olive oil, salt, pepper, a little lemon juice 

It goes perfectly with grilled meat and vegetables.

Spicy Barbecue Dip

Ingredients: 3 tablespoons quality BBQ sauce, 1 teaspoon Dijon mustard, 1 teaspoon honey, a few drops of tabasco or chili sauce 

It tastes great with grilled ribs and sausages. 

Avocado Dip (quick guacamole version)

Ingredients: 1 ripe avocado, juice of ½ lime, salt, ground black pepper, a little garlic and chili to taste 

Mash the avocado with a fork and add the ingredients. It also tastes great with grilled cheeses and vegetables.

To make sure vegetarians enjoy the barbecue too

To ensure that those who don't eat meat are not forgotten at the barbecue, we have prepared a vegetarian menu for 4 people.

Grilled Vegetable Skewers with Halloumi 

Ingredients: 1 zucchini, 1 red pepper, 1 yellow pepper, 1 red onion, 200g halloumi cheese, 200g mushrooms, 2-3 tablespoons olive oil, salt, pepper, 1 teaspoon dried thyme or oregano, juice of ½ lemon 

Instructions: Wash the vegetables and cut them into larger pieces (so they don't fall off the grilling skewer). Cut halloumi into cubes about 2 x 2 cm. In a bowl, mix oil, lemon juice, salt, pepper, and herbs. Mix the vegetables and cheese with this dressing and let it sit for at least 20 minutes. Thread the cheese and vegetables alternately onto the grilling skewers. Grill for about 10 minutes, turning regularly, until the food gets a lightly browned crust. 

Grilled Bread with Garlic Butter 

Ingredients: 4 slices of  good bread, 50g soft butter, 2 crushed garlic cloves, a handful of fresh parsley, a pinch of salt

Instructions: Mix butter, garlic, salt, and chopped parsley. Spread this mixture on the bread. Grill over moderate heat for 2 minutes per side – until the bread is crispy. 

And dessert to finish: Grilled Pineapple with Honey and Cinnamon

Ingredients: ½ fresh pineapple, 1 tablespoon honey, ½ teaspoon cinnamon Instructions: Cut the pineapple into slices or triangles. Brush them with honey and sprinkle with cinnamon. Grill them for 2-3 minutes per side. 

We wish you bon appétit and great fun at your barbecue! 

Photo source: Orava, pexels.com