PORK
Pork has the savory taste, the many-sided usability, but also the easy preparation and the relatively favorable price to its advantages. High-class pork shows a strong rosy colouring and a compact consistency. So that the aroma comes, the thin meat should show a light mottle. The bacon should be vigourous and as white as possible.

Pork is suited the best for grill beginners, because here one cannot make much mistake. Grilled pork almost always becomes nicely tender. The reason: Pork doesn't have much collective tissue and one can grill practically all parts of the pig, the pieces never become tough.

Well suitably from the pig:
Direct barbecue: belly, chop, fillet, collar steaks.
Indirect barbecue: rolled pork roasts, spit roasts, knuckle, spare ribs.

BEEF
Variously like the sections of the bovine animal are also their differences in quality. They are dependent from which parts the meat comes. Besides, also the gender (bull, cow) and age of the animal play an essential role. The older has more collective tissue, so that the meat is more firmly. Further matters from which race the bovine animal came and how it was fed and was held. Mostly young bulls are offered as beef

Beef is suitable very well to the barbecue. It is very rich in egg white and mineral substances. In addition, the fat content is lower than pork. So that beef on the grill becomes nicely tender, you should use only pieces with less collective tissue. These would be parts from the hip, the back and fillet. Since meat with too much collective tissue becomes tough by direct barbecue and tastes like rubber. In addition, beef should have a light, light white fat mottle. Also this provides tender grilled meats.

Well suitably from the bovine animal:
Direct barbecue: steaks like Chateaubriand (double fillet steak), entrecôte (from the middle of the roastbeefs), Porterhouse, T-Bone, Rib-Eye
Iindirect barbecue: breast core, roastbeef on the whole.

CHICKEN
Chicken's and turkey's meat taste really good if you grill the single parts with the skin. Since the fat in the skin makes the meat tender, it does not dry up so fast. You should follow the following: So that the meat does not burn and remains nicely tender, you should sear fowl breast and shred at first on the hottest place of the grill (in the middle) from both sides 2 minutes sharply. Thus shut the pores, no juice can flow out, and the meat remains nicely tender. Then simply move the pieces to external edge of the grill and go on with the grill.

Well suitably from the chicken:
Direct barbecue: wings (wing), breast fillet.
Indirect barbecue: on the whole (beer flounder chicken), thigh.
Well suitably from the turkey:
Direct barbecue: shred.
Indirect barbecue: thigh or on the whole.

LAMB
The special in the lamb meat is that it comes of very young animals. Therefore, it is not only very thin and fine-fibrous, but also owns an extremely decent, fine-spicy aroma. One recognises high-class young lamb meat by its appetizing red colouring. A light mottle favours the fine taste and provides that the meat remains juicy while preparing.

Well suitably from the lamb:
Direct barbecue: chops, fillet.
Indirect barbecue: joint, back.

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