A guide to grilling: Which Czech meat is best?
Taking a stand for quality meat
If you have a barbecue with family or friends this weekend, you may already be thinking what meat to get, when and how to heat up the grill, whether to marinate or leave the meat "natural". Take a look at our Grilling Glossary and learn the basics. If you want the meat to smell good, add a log of beech wood to the hot coals. And two more tips: don't forget to grill create a hot and cool zone (without charcoal) and allow time for the grill to heat, even up to an hour.. And now for the meat.
Poultry
You can reach for the poultry if you want to serve a lighter but still meaty dinner. Chicken parts (breasts, thighs) need just pepper, salt and a sprig of herbs. If you decide to go for the marinade after all, the chicken will need three hours of marinating in the fridge.
For more demanding poultry lovers, there is duck breast or thigh, both of which can be prepared in the same way as beef steak, and then cooked on the hotter side of the grill. After patting the skin on the duck breast dry with a napkin, cut the skin with the tip of a knife, making about four to five diagonal cuts. The skin will release just enough juices during roasting to keep the meat juicy and the skin slightly crispy.
Veal
Veal can be similarly unpretentious, at least in terms of kitchen preparation. The minute preparation, i.e. on a hot grill, includes cuts such as shoulder, chops, or sirloin.
Pork
Pork has the advantage that the fat protects it from the high heat of the grill, so it doesn't lose as much juice during cooking. But beware, even chops ...can easily be dried. In addition, you can also prepare pork neck or T-bone cuts, which are just as juicy and tender. You can also reach for tenderloin, shoulder, or go for a marinated brisket.
For pork, let the meat marinade, giving it a chance to lose the "pig" taste and smell.
Beef
Many a butcher will be delighted when you serve beef from the grill, either T-bone, strip, or rib-eye steaks, preferably aged! But you can also choose more ordinary cuts.
When it comes to hanger steak you'll only find half a kilo on a cattle carcass. Skirt steak is the longest and thinnest part, but it can puff up nicely on the grill, as it belongs to the diaphragm, which is constantly expanding and contracting.
Among the bloodier steaks with a pleasantly iron taste are the blade steak located on the shoulder blade between the large and small shoulder (so the muscle is nicely blooded) and the areas around the belly, the bib steak and flank. Bib is more flavourful, flank has less marbling and a leaner texture.
