Magazine: Grill trends in 2016

You don’t need to be a gourmet to know that the taste of food very much depends on what type of wood it is smoked or grilled on. Different wood types give food different taste, just like special woodchips (e.g. made from whisky barrel, etc.) when they are added to burning charcoal.

In the USA chefs are experimenting with preparing basically anything on the grill, from yogurt to caviar to ice cream. Roasting vegetables on a grill is becoming popular faster than grilling meat. Chefs are now cutting 2cm thick slices of cabbage or cauliflower and call them a steak – often they make them with bacon or cheese. As for the sauces prepared for grilled meat, they more and more often contain spirits, especially bourbon.

The specialists of barbecue cooking say that ingredients have to be prepared differently. For instance instead of adding spice directly, it is better to flavour meat with spiced oil. If the meat is marinated for a long time, its texture gets damaged: it is best if the meat is covered in onion, carrot, lemon peel and the like in a vacuum bag for 1-2 hours.