The basic preparation of meat for the grill
When preparing to grill your meat was especially tasty remove it from the refrigerator at least 2 hours before baking to light through odmrznulo. Marinate meat for one hour. Grids of the grill still hold 15 cm from the grill, and definitely stop firing when you see that the meat is separated from the grid.
For use pikantnije kebabs and fatty pieces of meat (pork, but it may be, sausages, hot dogs, etc..). Also, you can put on grilled bacon and cut into cubes and pieces of vegetables. When cooking make sure to regularly rotate the kebabs so as not to burn.
Veal chops bake 10-12 minutes, until pork is necessary for 15-odd minutes. Because the lamb chops are less palatable if cooked, it was not enough for 5-6 minutes. If you come for dinner so as not to count remained hungry that you'll need at least one chop per person.
Be careful not grilling burgers too long since become too dry and crumble it. A 2cm thick patties bake about 5 minutes.
As with most meats, which are thicker fillets should be more furnaces. Average thickness is around 3 cm and baked 5min. Do not prod them with a fork when turning so as not to lose juiciness.
If you bake them in a piece Cut them in half and gently hammer a meat mallet to get a 1cm thick pieces. Bake 10-12 min in a meat often premazujte oil.
When cooking sausages on the grill bend them like a snail and the prick of a long stick kebabs. Required by stabbing with a fork and bake for 10 minutes. If you purchased a large sausage and then cut lengthwise in half.