Does it have to be coal? What are the benefits of a beer shower? Spirit as a barbecue lighter? We debunk the most common barbecue myths.
For many, a charcoal barbecue is the most original and only way to barbecue - because only with charcoal can you get that real barbecue feeling and give meat the typical barbecue flavor. A matter of opinion. We only use the charcoal barbecue now and again, the main player is the gas barbecue, as it has a few advantages, including the fact that it is quick and there is no need to wait for the perfect embers. The flavor carriers when grilling are the so-called roasted aromas, the Maillard reaction, which is created from proteins when grilled food is seared. These popular aromas are also produced on electric and gas barbecues.
No, better not. Constantly turning meat does not cook it any faster, nor does it make it any juicier because it supposedly closes any pores. Meat, as a bundle of muscle fibers, does not have any! Frequently turned meat is often already black on the outside, but still almost raw on the inside, as the cooking process is interrupted again and again on the inside.
Please leave it alone. A shower of beer does not soak into the meat, but runs onto the embers or into the grill chamber. The only effect this has is not to improve the taste, but to create more dirt. So treat yourself to a cold beer.
It's not that simple ... An electric barbecue does not smoke, so there is a misconception that the lack of open flames makes the food healthier. However, even with an electric barbecue, the fat drips onto the heating rods and harmful substances are produced, just like with a gas or charcoal barbecue. If you want to avoid this, it is best to grill indirectly.
Wrong, because thick marinade burns easily, spoils the taste experience and is unhealthy. Our tip: pat the meat dry before grilling.
For the first time since 2009, the Guide MICHELIN has evaluated the entire Austrian gastronomy scene, bringing it back into the international spotlight. While in recent years only the cities of Vienna and Salzburg were included, 2025 marks a new era where the entire country shines in culinary brilliance. This comprehensive reevaluation not only honors the exceptional diversity and quality of Austrian cuisine but also reestablishes the Alpine Republic as an indispensable global gourmet destination. A truly extraordinary year that underscores the significance of gastronomy as a cultural and tourism treasure.
When the Graz Opera opens its doors to the 24th Opernredoute on January 25, 2025, the focus will not only be on glamour and sophistication but also on a strong awareness of sustainability. Under the theme “Moonstruck,” elegance, magical ambiance, and environmentally conscious concepts merge this year to create a unique experience.
Today, snacks are versatile, practical and sustainable – the new main meal for modern everyday life. Denmark is leading the way: the snack has become socially acceptable there and is establishing itself as a meal option in its own right, moving away from the image of a mere substitute meal. There has been an interesting shift in terminology: the hot evening meal is called “Middag”. During the day, the trend towards smaller, more flexible meals (Frokost in Danish) is gaining ground.
Does it have to be coal? What are the benefits of a beer shower? Spirit as a barbecue lighter? We debunk the most common barbecue myths.