ESSENTIAL PREPARATION
Planning is half the battle, and that holds true for grilling as well. One of the most important aspects is selecting the meat, which should be prepared at least a day in advance. For some types of meat, a sprinkle of salt and pepper will suffice, while others benefit from a flavorful marinade. One thing is certain: the best results come from grilling over charcoal or briquettes. Allow ample time to heat the grill, ideally about an hour. To add a smoky aroma, toss a piece of beech wood onto the coals. The smoke will infuse your food with a delightful aroma and enhance the overall atmosphere.
BEEF
Our chef, Jakub Benčo, advises: “My choice would definitely be a quality cut of beef, like steak. Beef tenderloin is popular for its tenderness and low-fat content, but I recommend a ribeye steak, which is beautifully marbled with internal fat. Trust me, that fat takes center stage in grilling. When it meets the hot grill, it creates an incredible flavor and aroma. High-quality beef doesn’t require complex preparation, just salt and black pepper. However, salt the meat just before grilling to preserve its precious juices.
A grill thermometer can be a great help; aim for an internal temperature of 60 degrees Celsius. If you don’t have a thermometer, watch the meat—when it starts releasing juices, it’s medium rare. Remove it from the grill and let it rest for at least 7–8 minutes.” As for sides, anything goes—sourdough bread, salad, or vegetables.
PORK
When grilling pork, it’s important to choose cuts with a suitable amount of fat to shield them from the grill’s heat. Even then, it’s possible to accidentally dry out the meat. For pork, neck is an excellent choice as it is slightly marbled with fat, ensuring juiciness and rich flavor. It requires longer grilling at lower temperatures.
“If you have time, try pork ribs. They are truly outstanding, especially when properly seasoned and glazed. On the other hand, pork chops require only a brief grilling at higher temperatures. To maximize their flavor, marinate them to prevent drying out,” advises the chef.
POULTRY
For a lighter option, poultry is a great choice. “Chicken thighs, ideally boneless with skin on, are the juiciest. Grill them skin-side down for a crispy finish. Pair with a leafy salad or grilled potatoes. Delicious!” exclaims the chef. Chicken is versatile, absorbing and highlighting any preferred flavors, making it perfect for marinade experimentation!
MARINADE
Marinade for chicken: For chicken, Jakub recommends buttermilk. It breaks down proteins over time, resulting in tender grilled chicken with a hint of milky tanginess. Add spices like sweet paprika, garlic, or herbs to taste. Let the chicken marinate overnight and gently pat dry before grilling.
Garlic-Herb marinade: Combine olive oil, garlic, fresh herbs like thyme and rosemary, lemon juice, and a pinch of salt and pepper. This simple mix adds freshness and natural flavor, perfect for pork neck or chops
Sweet-Spicy marinade: For bolder flavors, try honey, soy sauce, chili peppers, garlic, and ginger. This marinade offers a delightful contrast of sweetness and heat, ideal for pork ribs.
Citrus Marinade: For a light, refreshing taste, mix orange or lime juice with honey, chili, garlic, and olive oil. This marinade is perfect for summer grilling, giving meat a light and subtly tangy note.
If you’re seeking more inspiration, visit Gatto Matto Panská. At the heart of our kitchen, the Josper grill burns, where we craft juicy meats, fish, and vegetables. Create a menu infused with the aroma of charcoal. You’ll love it, guaranteed.