Beef
Tender cuts of beef are particularly suitable. If you have not gathered much grilling experience, you should practice with pieces of meat such as rump steak or ribs, after which you can try your hand at entrecote or fillet steak.
Veal
Veal very quickly becomes dry, also in foil. To protect the meat, you can wrap bacon around it. This will sacrifice its fine intrinsic taste, but the meat will remain juicy. Veal steaks taste good if cut from the back and grilled for just a short time, so that the meat is not too
Pork
Streaky pork does not need a marinade or oil. Pieces of fillet, cutlets, roast pork and neck of pork are all suitable for grilling. Steaks and cutlets should be about 1 inch (2 cm) thick. Pork takes slightly longer to cook than other kinds of meat.
Lamb
Lamb is ideal for grilling. It is more tender than beef, but not as tender as veal. Cutlets and pieces of shoulder are ideal. Lemon butter goes well with these. Preheat the plate and serve the piece of meat as hot as possible, because the fat is difficult to digest when cold.
Poultry
All kinds of poultry can be cooked on the grill. In the case of guinea fowl, small pigeons and quail, it is better to brush a little fat onto the skin. Do not brush chicken with oil because they have enough fat under their skin. Poultry is seasoned inside and out before grilling.
Fish
Salt water fish are no problem at all, whereas fresh water fish require a gentle approach because they fall apart in most cases.
Vegetables / potatoes
Firm types of vegetables such as celery, chili peppers, aubergines, corn cobs, fennel or onions are ideal for grilling.
Fruit
Apples, bananas, pears, pineapples and peaches all grill excellently.
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