Fire, embers and smoke
Fire up the grill !
A lot has happened since our ancestors first sizzled their prey over the flames thousands of years ago. We still like to barbecue, but it has almost become a science. Whole books have been written on grilling techniques, methods, recipes and ideas, but little more than a small fire and a piece of meat, fish or vegetables is required today.
Let's get grilling
Those who like to use different techniques can try a smoker, a Dutch oven or build a BBQ pit. Either way, crackling coals, the aroma of the grill and casual, uncomplicated food in social gatherings make everyone happy. The pleasure of eating outdoors in summer knows no limits thanks to countless recipes, variants and possibilities.
Just the right temperature
Since the 19th century, hickory, mesquite and oak wood have been stacked in pits and burned to embers. Then the marinated pieces of meat such as brisket, back ribs, etc. got exposed to the smoke, where they could absorb the distinctive smell for several hours at 100 to 120 degrees and develop their unique flavour. Today, this traditional method has mostly been replaced by “smokers” in all sizes and shapes, whereby the effort involved is reduced significantly. With smokers, this special form of meat preparation has also spread rapidly and is enjoying worldwide popularity.
Dip it!
What would grilling be without dipping? What would hamburgers, spare ribs, steak, skewers, pulled pork or sausages be without sauces?
They are an absolute must-have and ensure exciting taste sensations. Of course, there are countless great recipes for a wide variety of dips, but our ready-made WIBERG dipping sauces are a practical and tasty treat for epicures. They are available in three summer variants: Mango pineapple tastes fruity and exotic, Barbecue combines the aroma of tomatoes, onions and chilli, while Smoked Honey appeals to BBQ fans with its rich, sweet and smoky notes. They are also ideal for glazing items that have already been cooked. This ensures a beautiful shine and, of course, a whole lot of taste.
Rubs, marinades and spices
Pro tip: marinate afterwards!
While spice rubs and some spicy sauces work well on meat before grilling, there is an exception for certain marinades. Sometimes the best comes last: Marinades made of valuable, cold-pressed oils, with delicate herbs or some fine spices cannot tolerate great heat. They would burn on the grill, become bitter and lose their flavour. For this reason, you should only apply them to the steaks, fish fillets or vegetables after grilling.