How to barbecue: The ultimate guide

Who says barbecuing is just for summer? Whether you’re a fan of charcoal, gas, electric, kettle, swivel or top-heat grills, it’s time to get your trusty companion out. We’re confident that after reading this guide, you’ll be eager to start grilling any time of year.

We’ve compiled all you need to know about the different types of barbecues, essential accessories and how to choose and prepare the best dishes and sides. From crispy grilled sausages and juicy steaks to vegetarian delights like grilled vegetables, halloumi and tofu – there’s something for everyone. Don’t miss our collection of mouth-watering barbecue recipes at the end of this guide.

Choosing the right grill

Charcoal grill: Is it the best choice for your next BBQ?

The charcoal grill remains a classic choice among barbecue enthusiasts. The primary reason for its popularity is the distinct smoky flavour it imparts to food, a taste that many believe is unmatched by other grill types. Due to their portability, charcoal grills are perfect for outdoor adventures in parks or lakeside spots – but always check local rules to ensure barbecuing is permitted in these areas.

However, there are some considerations before opting for this type of grill. Charcoal grills require a longer heat-up time compared to gas or electric options, so patience and preparation are essential. Once hot, managing the high temperatures can be challenging, and there’s a risk of burning the food if not carefully monitored. Additionally, the initial smoke produced when lighting the charcoal can be bothersome and may pose a nuisance to neighbours as well as a potential health risk. For these reasons, we recommend using charcoal grills in well-ventilated, open areas whenever possible.

Gas grill: Perfect for quick and easy grilling

A gas grill is perfect for those who prefer a quick, clean and smoke-free grilling experience. Unlike charcoal grills that require coal or briquettes, a gas grill operates on propane or natural gas, allowing for a much quicker start-up. You can ignite the grill at the touch of a button and it’s ready to use almost immediately. Additionally, the ability to precisely control the temperature makes it easier to cook different foods perfectly without the hassle of flare-ups.

While it’s true that gas grills produce much less smoke, meaning fewer pollutants, some enthusiasts argue that it lacks the authentic smoky flavour essential to traditional barbecuing. Fortunately, this issue can be mitigated: many now use smoking chips or wood chips in smoker boxes to infuse that delicious barbecue taste into their dishes.

When is a kettle grill the right choice?

The kettle grill, recognisable by its iconic round shape, is most commonly associated with charcoal cooking, although some models are available in gas or electric options. This type of grill is versatile, supporting both direct and indirect grilling techniques. Whether you need to sear meat quickly over high heat without a lid or prefer to cook more slowly and gently with the lid closed, the kettle grill adapts to your cooking needs. This flexibility makes it an excellent choice for various grilling styles and preferences.

The convenient choice: Electric grills

While electric grills might not deliver the classic BBQ experience or match the roasted aroma that charcoal or gas grills provide, they excel in convenience and are perfect for locations where open flames are a concern. Ideal for balcony use or even indoor settings, electric grills operate without flames, coal or wood, needing only a power connection. Additionally, they are user-friendly and easy to clean, making them a practical choice for hassle-free barbecuing, regardless of your space constraints.

The specialist: BBQ smokers

The BBQ smoker is a distinct variant of the traditional charcoal grill, featuring a side fire chamber and a main cooking chamber where food is slowly cooked in hot smoke. This method ensures that the food remains moist and juicy while acquiring a rich, smoky flavour. The design typically includes a smoking tower that directs the smoke upward, preventing the food from drying out or burning. Smokers are particularly suited for cooking large items as they require minimal supervision. However, this type of grilling demands patience, as well as some skill and experience. Additionally, investing in a smoker might mean spending more than you would on a standard grill.

Swivel grills: Bringing tradition to the modern BBQ

The swivel grill features a distinctive design with three legs or a gallows-like structure, from which a grill grate is suspended by a metal chain. This floating grate allows the food to swing freely over a camp fire at adjustable heights, ensuring an even heat distribution and reducing the risk of burning. One of the standout aspects of this grill type is the nostalgic campfire atmosphere it creates, a feeling that’s hard to replicate with other grills. It’s this open-fire experience that sets the swivel grill apart from its competitors, making it a favourite for those seeking a touch of tradition in their grilling.

Mastering the art of searing: High-temperature grills

For that perfectly seared steak, immense heat is crucial. Top-heat grills, also known as high-temperature grills, excel in this area by reaching astounding temperatures of over 800°C. Positioned with the heat source right above the food, these grills can sear a steak in just seconds, creating a beautifully caramelised crust and infusing unique roasted flavours. While ideal for steaks, these grills are equally effective for quickly cooking fish, seafood and vegetables, providing a fast and intense heat that conventional grills cannot match. However, it’s important to note that top-heat grills generally have less space for food, which might limit the quantity you can BBQ at one time.

Best spice blends for barbecue

Essential grill accessories for a successful barbecue

Choosing the right grill accessories can be as crucial as selecting the grill itself. Our guide will help you make informed decisions to ensure your next barbecue is a hit.

Grilling meat: Which grilled meat is the best?

For many, meat is simply part of a successful BBQ. But which animal should it be from and which piece tastes best for barbecue? We have created a short summary for you, which you can use to find out before you buy the grilled meat.

Whether small, large, in the form of a snail or on a skewer - the classic on the grill is still the grilled sausage. It is perfectly grilled when it is brown and crispy on the outside and warm and juicy on the inside. Unfortunately, when socializing, it's all too easy for the sausage to char on the grill. To avoid this, the grill should be well preheated, but the temperature should not exceed 160 °C. 

The cooking time varies greatly and depends on the type of meat: raw sausages that you get from the butcher or at the meat counter take a little longer on the grill than pre-brewed sausages from the supermarket. 

There is a large selection of sausage types that are well suited for grilling: Grilled Nuremberg or Thuringian bratwurst look particularly good in a bun served with mustard. If you don't want to eat pork, you can grill beef bratwurst. The veggies among us can put sausages made from tofu or wheat protein on the grid. However, the Bockwurst, Wiener Wurst and Krakauer Wurst have no place on the grate due to the curing salts they contain, which can be converted into carcinogenic nitrosamines when grilled.

Pork is still the most popular meat in Germany - even when grilling. Good quality is a prerequisite for a successful barbecue experience. You can recognise this by the finely grained surface, among other things. If you want to grill a juicy steak, then it is best to use the meat from the neck or hips, as this is streaked with fat and is therefore particularly tasty. 

With the chops, the bone stays on the meat, resulting in a unique aroma on the grill. For fine finger food from the grill, we recommend spareribs, which are cut from the ribs of the pig. The ribs become particularly tender when they are cooked or smoked very slowly over indirect heat.

Beef is also ideal for grilling. It convinces with its own taste, variety of aromas and variety in the preparation. But steak is not just steak. Entrecôte, whose name comes from French and means “between the ribs”, is characterized by its characteristic core of fat. The taste of the Entrecôte is particularly intense and juicy. The roast beef refers to the piece of muscle between the high rib and the lower back. 

The T-bone steak, known as the American steak classic, and the rump steak are cut from the roast beef. Below the roast beef is the sirloin. This is where the fillet of beef comes from, probably the most tender piece of beef, which is incredibly juicy and flavorful. In order to achieve the perfect doneness of your meat, we recommend using a grill thermometer. In order to give your meat a spicy finish, we recommend our Meat & Roast Seasoning.

Would you like to enjoy an alternative to steak and sausages? Then you can boldly reach for poultry, for example chicken breast fillets. Poultry is generally considered to be easily digestible, low-fat meat. 

However, it also tends to dry out quickly when grilling. You should therefore make sure that the meat is nice and juicy when you buy it. In addition, the piece of meat should be even, at least as thick as a finger. In order to get the maximum flavour out of the poultry, we also recommend that you marinate the meat heartily - preferably overnight. 

Besides the classic chicken breast fillets, chicken thighs – which are also known as chicken drumsticks – are ideal for grilling, too. Because they are thicker than thin chicken fillets, they take longer to cook.

Grilling fish: Which fish is suitable for grilling?

If you want to try a summery, light alternative to meat at your next barbecue evening, you should definitely reach for fish. The best is that almost any fish is suitable for barbecue. You should just make sure that it is fresh fish: If a fish is fresh or not can be easily seen by clear eyes, shiny scales and red gills. In addition, fresh fish should not have a strong odor of its own.

Our favourite fish when it comes to grilled fish? Definitely salmon! We love the intense aroma grilled salmon brings on the plate. Our tip for grilled salmon: It is best to grill it on the skin side over direct heat and then let it finish cooking over indirect heat. 

You can rub your fresh salmon with olive oil, sea salt, fresh herbs and garlic to have a crispy fish that is so tender on the inside that it melts in your mouth. Our favourite spices for fish and meat can be found here – we promise, they are ideal for your next barbecue.

The sea bream is particularly good for getting started with the fishy barbecue pleasure, as its flesh is nice and firm and does not fall apart so easily. If you decide to grill the fish in a whole, you should cut 1-3 cm across on both sides before grilling. Then you can grill the sea bream on the oiled grate with the lid closed and indirect heat until grill marks appear on the underside. Then you repeat the game on the back. Tip: To prevent the fish from sticking to the grid, you can also grill it on a bed of lemon slices. The sea bream is done when the fish fin can be easily pulled out of the fish.

Whether directly on the oiled grid or fried or slowly cooked in the fish roaster - grilling trout can be so easy! In order to emphasise their intense taste, we recommend that you marinate them generously inside and out with our Salmon Seasoning and a little aromatic olive oil. 

When is the trout ready to grill? If you have a grill thermometer, you can follow the rough guideline to take the fish off the grill when the core temperature is 65 °C. You can carry out a simple cooking test without a grill thermometer: To do this, pierce the thickest part of the fish with a knife - the meat should no longer be translucent there, but be bright white. In addition, the skin of the trout should be easy to peel off.

A grilled tuna steak is a real highlight at every barbecue party. Before grilling, it is best to prepare a fine marinade of soy sauce, lemon juice, fresh herbs and olive oil and leave the steak in it for at least an hour. Then the tuna goes directly onto the grill. Fry for about 2 minutes over direct heat, then cook on the edge over indirect heat for another 2 minutes - done!

Grilling vegetarian: What meatless alternatives are there?

Basically, you are completely free in the choice of vegetables, because almost every variety is suitable for the grill. There are a few things you should keep in mind when preparing grilled vegetables. Basically, the harder the raw vegetables are and the thicker you cut them beforehand, the longer the cooking time on the grill.

If you want to grill corn on the cob, cauliflower, broccoli, kohlrabi or pumpkin, it is advisable to pre-cook or blanch the vegetables. Alternatively, you can cook it slowly over indirect heat with the lid closed. Sliced ​​peppers, courgettis, aubergines or whole mushrooms are suitable for grilling directly over the embers. Here you can enjoy it after just 6-8 minutes. Asparagus also tastes particularly aromatic if you have peeled it beforehand, after the spears have been allowed to sizzle on the grill in direct heat for 8-10 minutes.

Basically, you should brush every vegetable, whether cooked or raw, with a little oil before grilling to protect it from burning.

Colourful vegetable skewers also provide great variety on the plate! To do this, you cut various types of vegetables into bite-sized pieces, put them on shashlik or metal skewers and spread them with a little oil or a fine garlic herb butter. Grill for 10 minutes, turning occasionally, done!

Does it have to be particularly fast today? Then you should opt for a colourful vegetable pan. For this you choose different types of vegetables with a similar cooking time, which you let sizzle on the grid with a good dash of olive oil and fresh herbs in a grill bowl or grill basket

Whether finely sliced, fanned or skewered - there are many delicious ways to grill potatoes. The whole thing goes particularly quickly if you have already cooked them beforehand. Then the fine tuber vegetables only have to be brushed with olive oil and roasted on the grill for about 10 minutes over direct heat. It's even quicker with the sweet potato: the sweet potato can be cut into approx. 2 cm thick slices and marinated in a fine marinade and put on the grill uncooked and will give you great pleasure after only approx. 7 minutes!

Grilled cheese is a real enrichment for every grill event! Halloumi is the classic grilled cheese. To get it really crispy and brown, brush it with a little oil and grill it over direct heat for 2-4 minutes on each side.

Feta also provides an aromatic taste experience on the grill! So that it doesn't become too crumbly, it's best to pack it in a reusable stainless steel grill tray together with fresh tomatoes, some garlic, onions and dried herbs. After about 20 minutes you can enjoy the Greek feta cheese with olives and bread or a crisp salad.

You will discover many other variants of the creamy grilled cheese in the refrigerated section or at the deli counter. It doesn't matter which one you ultimately choose - to enjoy it to the full, one ingredient is guaranteed not to be missing: Our Meat Allrounder also takes care of the best grilled cheese.

Gone are the days of wrinkling your nose at bland tofu! Because whether Asian, Mediterranean or Oriental - with the right preparation and seasoning you can transform tofu into a masterpiece of pleasure! For a tasty variation, we recommend mixing a marinade of fruity olive oil and our Meat Allrounder. Then you can cut your tofu into approx. 1 cm thick slices and leave them in the marinade for at least an hour. Then you pack the tofu pieces in a reusable stainless steel grill tray or directly on the grid and let them sizzle on both sides at low heat on the edge of the grill until they are crispy.

What side dishes are there for grilling?

Make desserts from the grill

It is a well-known fact that the best comes at last. This also applies to a successful barbecue menu! Since the coals are still glowing anyway, you should definitely use the residual heat to serve a few sweet creations from the grill. Some inspiration? We have listed our favourite desserts from the grill for you.

Chocolate cake from the grill

A chocolate cake with a liquid core. Nobody can resist the classic from the dessert kitchen. Least of all when you can watch the chocolate dream sizzling on the grill. You and your guests are guaranteed to get their mouths watering!

Strawberry marshmallow from the grill

whether by the campfire, by the fireplace or on the BBQ: grilling marshmallows is not only an absolute must in the USA. We find the sweet treats skewered with fresh strawberries particularly tasty. Mhh, that tastes like summer!

Grilled Banana Bread

Do you still have a few slices of banana bread left over from the day before? Perfect! With this recipe you give them a hot update on the grill. After just 10 minutes you have the perfect conclusion to your unforgettable grill menu.

Get more inspiration from Just Spices

We really hope you liked our inspiration, tips and tricks for your next barbecue. If you’re searching for the best spices and spice blends to add to your barbecue event, you can find them here. Moreover, you can find more recipes in our recipe collection, whether you are searching for more barbecue recipes or our favourite Italian tomato sauce.