Something new on the grill

A global megatrend, sustainable development even makes its way into our barbecue evenings. However, should we transform ourselves into a CO equivalent counter?₂ to choose which, between a sausage, a meat substitute or a vegetable, will go on the grill? Fortunately not, but it is essential to show a minimum of attention, particularly when it comes to fuel. More than 90% imported and composed of wood with murky origins, charcoal is in the crosshairs: during a study carried out a few years ago, the WWF highlighted the presence of tropical species in almost half of the products tested. Today, there are Swiss suppliers, such as Appenzeller Holzkohle, Olis Kohle and FÜÜR in Schwyz, whose charcoal, free of additives, comes exclusively from Swiss wood from sustainably managed forests. Furthermore, fuels made from agricultural waste, such as grill briquettes made from olive pits, coconut husks and corncobs, do not contain wood. The question of durability also affects traditional barbecue fire starters. These often contain kerosene, paraffin and other substances harmful to both humans and the environment. It is best to opt for variants made of wood chips, wood wool or kindling wool or liquid herbal fire starters. You can also make your own with pine cones and leftover wax, as illustrated by the many tutorials found on the internet.

No single use

Very popular, improvised barbecues in nature are conducive to the use of disposable grills. These cheap devices, most often made of aluminum and therefore theoretically infinitely recyclable, produce a lot of waste. Getting rid of it after just one use is a real crime against the environment! If a disposable grill is absolutely necessary, let’s at least use a system like the CasusGrill. Made of cardboard, bamboo and lava stone, it burns without chemicals, thus preventing our ecological conscience from going up in smoke… But we will prefer to invest in a compact and infinitely reusable device, like the barbecue Lotus. And, if all this remains too complicated, all you have to do is organize your barbecue in one of the 1600 grill areas spread throughout Switzerland. Many cities and towns even make barbecues available to the public.

From nose to tail

Sustainability issues are not limited to CO emissions₂ or waste. For example, meat professionals attach great importance to the Nose-to-Tail concept. This approach advocates the most complete valorization possible of animals, as was done in the past. So, the followers of this philosophy do not only roast bonuses cuts like entrecôte, sirloin or filet, but try one or the other special cut such as flank steak or beef steak, quasi pork or Pork Tri-Trip. A real butcher knows a lot of special cutsas tasty as the prime cuts, but generally cheaper. Even offal can be grilled: chicken hearts on a spit, liver on the grill, beef heart low and slow – smoked or pre-cooked before briefly grilling to enhance the aromas. Another very trendy novelty: the tastes and spices of distant countries. Forget the ketchup, mustard and mayonnaise to surprise your guests with the char siu Chinese, the ražnjići of the Balkans or the paidakia Greek… Sites like tasteatlas.com are full of culinary surprises.

A smart barbecue

When it comes to grilling, there is no exact science. We all need patience and a little experience to avoid turning our steak into a sole or charring our sausage (before the inside is cooked…). Manufacturers are therefore offering more and more smart grills that considerably simplify temperature and cooking control by warning when food needs to be turned. Of course, most apps also offer a host of recipes with detailed instructions for beginners. With the Grill Control from Grillfürst, it is even possible to control gas barbecues of different brands: simply attach the rechargeable adapter to the gas regulator, connect it to the app, configure it, and that’s it. left!

A sweet treat for the end

After the sausage, dessert… Because, yes, we can end the barbecue evening with something sweet. For example? Marshmallow and fruit skewers, soufflés, grilled fruit, apples in the embers, brownies or even popcorn (for the Euro football final). Not difficult, the recipes can be found on the internet. As for the equipment (fireproof mold, gratin dish, pizza stone, or even grill plate), we generally have it in our cupboards. The “wow” effect you can hope to produce on guests with a barbecue dessert is well worth the extra effort.

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