2023-05-10 22:00:00
In addition to meat and sausages, more and more vegetarian alternatives are being used on the grill. In addition, the quality and regionality of the grilled food are gaining in importance.
As soon as the weather gets nice, the barbecue season starts. However, barbecuing is not only about the food, but also about the communicative and social aspect of getting together, i.e. conviviality.
In addition – in line with the increasing desire of many people for a natural and sustainable way of life – aspects such as animal welfare or vegetarian alternatives are also becoming the focus of barbecue fans.
quality not quantity
Healthy barbecuing is trendy – and starts with the purchase. Products from species-appropriate animal husbandry are particularly recommended for meat, sausages and fish. Not only is your own conscience better served by making a valuable contribution to animal welfare, high-quality meat is also more flavorful.
When it comes to fruit and vegetables, freshness is the order of the day, and preference should be given to regional and seasonal products. Especially firm, juicy vegetables such as courgettes, aubergines, cocktail tomatoes, mushrooms, fennel, asparagus, corn on the cob, peppers or onions are ideal for grilling.
Fruit such as apples, pears, bananas, peaches, apricots, mangoes or fresh strawberries also get a special aroma on the grill.
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