{"id":2078,"date":"2015-07-05T12:05:09","date_gmt":"2015-07-05T11:05:09","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2078"},"modified":"2017-12-14T18:17:32","modified_gmt":"2017-12-14T17:17:32","slug":"bbq-asado-churrasco-es-ist-grillsaison","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/bbq-asado-churrasco-es-ist-grillsaison\/","title":{"rendered":"BBQ, Asado, Churrasco&#8230; es ist Grillsaison"},"content":{"rendered":"<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill8.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2090\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill8.jpg\" alt=\"cf_grill8\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Alle Tipps rund um das perfekte Grillvergn\u00fcgen finden Sie \u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/perfekt-grillen\/\" target=\"_blank\">hier\u00a0im Hauptartikel<\/a>. In diesem Jahr habe ich drei weitere Rezeptvorschl\u00e4ge zur Inspiration:<\/p>\n<ul>\n<li>Smoked\u00a0Brisket mit\u00a0Pesto, Mango-Rosinen-Chutney und\u00a0Nuss-Crumble<\/li>\n<li>gegrilltes Gem\u00fcse<\/li>\n<li>auf Buchenholz ger\u00e4uchertes\u00a0Steak<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>1. Smoked\u00a0Brisket mit\u00a0Pesto, Mango-Rosinen-Chutney und\u00a0Nuss-Crumble.\u00a0<\/strong><\/p>\n<p>Die\u00a0Rinderbrust (Brustspitz, dickes K\u00fcgerl)\u00a0ist in Deutschland als Grill-Spezialit\u00e4t\u00a0nicht so bekannt,\u00a0eher als Grundlage f\u00fcr Corned Beef, als Rollbraten oder f\u00fcr Suppen und Eint\u00f6pfe. Beim guten Metzger oder beim Spezialanbieter (z.B. Otto Gourmet). &#8222;Smoked &amp; Grilled&#8220; bietet\u00a0dieses Fleisch einen tiefgr\u00fcndigen Geschmack und viel Saftigkeit.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2081\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill3.jpg\" alt=\"cf_grill3\" width=\"578\" height=\"394\" \/><\/a><br \/>\n<a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill4.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2083\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill4.jpg\" alt=\"cf_grill4\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>2. Gegrilltes Gem\u00fcse<\/strong><\/p>\n<p>F\u00fcr die perfekte Zubereitung muss man einiges an Zeit investieren und auf den perfekten Garpunkt achten. Allzu schnell bilden sich schwarze Brandstellen. Doch der Aufwand lohnt sich, ob warm oder kalt, mit \u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/aioli-die-original-spanische-knoblauch-mayonnaise\/\" target=\"_blank\">Aioli<\/a>, Cr\u00e8me Fraiche oder ganz pur\u00a0in einer gro\u00dfen Sch\u00fcssel mit Oliven\u00f6l serviert. Gut zum Grillen eigenen sich Auberginen, Karotten, S\u00fc\u00dfkartoffeln, Spargel, Zucchini, Pilze und Paprika. Bis auf die letzten drei m\u00fcssen alle Gem\u00fcse vor dem Grillen kurz blanchiert werden.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill5.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2084\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill5.jpg\" alt=\"cf_grill5\" width=\"578\" height=\"394\" \/><\/a><br \/>\n<a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill6.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2085\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill6.jpg\" alt=\"cf_grill6\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>3. Auf Buchenholz ger\u00e4uchertes\u00a0Steak<\/strong><\/p>\n<p>Dass man nicht unbedingt einen eigenen Smoker anschaffen muss, beweist diese Variante: Ein dickes und flaches St\u00fcck Kaminholz (Buche eignet sich ausgezeichnet) mindestens 24 Stunden vor dem Grillen in einer gro\u00dfen Wanne\u00a0w\u00e4ssern (notfalls in der Badewanne ;-)). Dabei das Holz beschweren, so dass es vollst\u00e4ndig unter Wasser ist.\u00a0\u00a0Das nasse Holz auf die perfekte Holzkohlenglut legen und mit Kr\u00e4utern bestreuen; da es vollst\u00e4ndig mit Wasser vollgesogen ist, kann es nicht brennen. Je nach Gr\u00f6\u00dfe des Holzes ein oder zwei Rumpsteaks (alternativ: Roastbeef, Rib Eye) daraufgeben und ca. 45\u00a0Minuten r\u00e4uchern. Dabei nur zweimal wenden. Je nach Geschmack kann man das Steak bereits nach 30\u00a0Minuten, oder aber erst nach 90 Minuten vom Holz nehmen \u2013 je l\u00e4nger, desto intensiver wird der Holz- und R\u00e4uchergeschmack.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2086\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/07\/cf_grill2.jpg\" alt=\"cf_grill2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/perfekt-grillen\/\">Weitere Infos finden Sie im Hauptartikel &#8222;Perfekt Grillen&#8220;<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; Alle Tipps rund um das perfekte Grillvergn\u00fcgen finden Sie \u2192 hier\u00a0im Hauptartikel. In diesem<\/p>","protected":false},"author":1,"featured_media":4136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73,75,107,108,109],"tags":[156,162,232,244,397,463],"class_list":["post-2078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fleischgerichte-steaks","category-gemuse","category-rezepte-06-juni","category-rezepte-07-juli","category-rezepte-08-august","tag-brisket","tag-brustspitz","tag-geraeucherte-steaks","tag-grillgemuese","tag-raeuchersteaks","tag-steaks"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>BBQ, Asado, Churrasco... es ist Grillsaison - Culture Food Blog - Familie, Freunde &amp; Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/bbq-asado-churrasco-es-ist-grillsaison\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BBQ, Asado, Churrasco... es ist Grillsaison - Culture Food Blog - Familie, Freunde &amp; Food\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Alle Tipps rund um das perfekte Grillvergn\u00fcgen finden Sie \u2192 hier\u00a0im Hauptartikel. 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