The Taste of Fire
People have rediscovered grilled food
The pandemic kicked guests out of the restaurants, it forced people to meet outdoors and it made us rediscover grilled food. Leading grill manufacturers presented some of their best results ever in 2020.
Thank God for the Maillard reaction
Seared meat and veggies, toasted marshmallows and crispy pan-fried dumplings have one thing in common. They are all results of the grill effect known as the Maillard reaction. It occurs when proteins and sugars in our food are transformed by heat, producing new flavours, caramel aromas and golden brownish colours.
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Sweet and smoky from the United States of BBQAll recipes
Grill vs. Barbeque
Some think grilling and barbecuing are the same thing. They’re not. Both might use the same cooking device, but they are different techniques. Grilling is about cooking small foods, fast and hot, usually without lid and smoke. Barbecuing is about cooking large foods, low and slow, usually with smoke and the lid on.
Master the basics
By adding some BBQ sauce at the end, you get a lovely, shiny, caramelised finish. Your food will be hard to resist and your guests might want to thank the chef in person.
A wet marinade needs hours to do its job properly. Especially when using an enzyme-rich marinade, which makes the meat tender. If you don’t have the time, use a rub instead!
How to nail a BBQ brisket
Grilled and BBQ’d from across the globe
3 other ways of using rubs
Mix equal parts of Chimichurri Rub, water and olive oil. Or Red Chili & Ginger Rub, water, Japanese soy and neutral oil.
Combine room temperature butter with the Chimichurri, Steakhouse or Herbs Rub. Make a roll and put in the fridge. Then use a grater to serve it with style.
For those who want something else than beer, an Arnold Palmer is a nice and non-alcoholic option. The drink is named after the legendary golfer and made by using equal parts of iced tea and lemonade. Just mix them and serve with a lot of ice.