Grilling in the garden is fun not only in summer.

The garden isn't just fun because you enjoy the plants. Culinary delights also go down well with family and friends. That's what the grill is for.

Grilling in the garden is especially popular in summer, and many who can't wait often start their "first grill" in spring. But Germans, already known as grill enthusiasts, often don't want to give up their beloved hobby, which brings so much culinary delight, even in autumn and winter. Not to mention that this cooking method keeps the fat out and produces delicious food without a lot of calories. What used to be considered campfire romance is now conveyed by grilling in the garden. Because when it gets colder outside, fire bowls provide the necessary temperatures to eat the delicacies from the grill, and also create a pleasant atmosphere. If the temperatures drop too low, people use their garden shed for grilling in the garden, and ideally, their grill hut. A smoker can also cook grilled food indoors. Indirect grilling is the magic word and is the basis of barbecue. Otherwise, a basic rule is to only grill outdoors in the garden and, of course, without accelerants!

If you're planning to grill in the garden, the first step is to choose your equipment. The charcoal grill remains popular because it offers a direct experience with fire, and you can enjoy the lingering warmth of the embers. The advantages of a gas grill are that it produces no smoke and grilling starts instantly, so hungry guests aren't impatiently pacing. The electric grill is even more convincing in terms of time. However, you need an outlet within reach, there's no smoky aroma, and many miss the natural feel.

A grill or serving cart is always practical when grilling in the garden, as the delicious food needs somewhere to wait for preparation. Useful additional equipment includes measuring devices, for example, for the remaining moisture in the wood and for the correct temperature of the food. Grill trays and pans have largely become standard. This is particularly useful because they keep marinades and fats away from the embers, preventing harmful substances from forming. For those who prioritize maximum safety, there's the vertical grill, which guarantees nothing drips in the wrong place. When the tasty food arrives on the plate, decorative tableware is the icing on the cake. Why use bland cardboard or environmentally harmful plastic? When grilling in the garden, the presentation matters!

When it comes to grilling in the garden in Germany, the Bratwurst still takes first place. The variety of meats that follow is diverse and aligns with what's typically prepared in a pan. For those who love animal protein, creations like steak with giant prawns offer a chance to experiment. Whether the shellfish sits on a ribeye or a fillet steak is a matter of taste. American-style options also find their way onto the grill when grilling in the garden, as spareribs have long conquered German lands. Lamb and poultry are equally suitable. Marinades can be easily made at home, in any flavor.

Of course, vegetarians also get their fill when grilling in the garden. A crispy corn on the cob is delicious! Zucchini, bell peppers, onions, mushrooms, and tomatoes also turn out great. A tip for starting your garden grill session is asparagus. The stalks taste excellent when they're not from a pot for a change. Extravagances like chocolate bananas and sweet pumpkins round out the menu. Even grilled ice cream in puff pastry is worth a try. For nostalgics, chestnuts await roasting in the embers. Add some baguette, and you're ready to go!