Post from 21. December 2017

Erika’s barbecue tips

Like every year, our Hotel Manager and Head Chef Matthias is enjoying the summer barbecue season with his
culinary delights in our LifeStyle Hotel Neustift, the Hotel in the Stubai valley.

Here are a few tips from barbecue expert Matthias for a successful barbecue on your terrace: 



  1. High-quality raw meat
    Naturally, the quality of the meat has a huge influence on the success of
    your barbecue evening. Never skimp on meat quality.



  1. Oil the grill well
    Whether you’re barbecuing with charcoal or gas - brush your grill with
    heat-resistant oil before firing it up, so that nothing sticks and you can
    finish with the characteristic grill stripes.



  1. Marinades make things tastier
    To surprise your guests with a distinct taste sensation, we recommend
    marinating the meat in season marinades. It is worth beginning the
    steeping it in the marinade right in the morning and leaving it to soak in
    the fridge until the evening.



  1. Non-marinated meat should not be seasoned until
    the end
    To make sure the meat doesn’t get too dry, don’t season the meat until it
    is cooked. Even spices such as pepper quickly turn black if they are
    exposed to heat for too long.
    Important barbecue rule: Barbecue the meat unseasoned, leave to sit on a
    covered plate for 3 minutes, and then season.



  1. Turn properly
    Don’t pierce the meat with a fork, but rather turn it with the tongs.
    Also, don’t turn the food too often and let it form a tasty crackling.

 


We at the LifeStyle Hotel Neustift wish you a pleasant late summer and a great barbecue season!

About the Author

Barbara Müller
Ist Chefin im Hotel Erika. Sie betreut die Gäste an der Rezeption, gibt gute Tipps für den Aufenthalt im Stubaital und ist begeisterte Chefmeteorologin im Hotel. Im Sommer begleitet Sie die Hotelgäste bei Wanderungen in die Bergwelt des Stubaitals.
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