Things are heating up at MPULSE! In the upcoming weeks, we have an extensive special lined up for you on MPULSE that will reveal the secrets of perfect grilling. Whether you're a beginner or an experienced grill master, we have valuable tips, techniques, and recommendations to help take your grilling skills to the next level. To kick off the series, today we introduce you to Grill Master Dän and the criteria he uses to determine the perfect meat.

Dän the Man at the Grill

Dän is a two-time German champion with the South Side BBQ team and has turned his hobby into a profession.

 

In his grill book, "Grilling with Heart and Fire," he brings together important aspects of his passion and shares some of his best recipes.

 

For nearly 20 years, he has been standing at the grill, and his company, "Dän grills," offers both event catering and grill workshops.

 

When it comes to selecting the ingredients for grilling, Dän places special emphasis on direct contact with producers, seasonality, and sustainability.

Fiery Giveaway

On our Instagram channels @mahlempulse and @mahlempulsegermany, we are giving away a total of 30 copies of "Grilling with Heart and Fire" throughout the Grill Weeks. Whether you're a novice or a master chef at the flame, Dän's masterpiece has everything for the perfect BBQ. Simply visit our Instagram channels, like one of our Grill Weeks posts, and comment with the corresponding hashtag.

 

Have fun grilling and winning!

What is a great BBQ all about?

This question is asked by both hobby and advanced grill masters. Our grill expert, Dän, has a few tips for you.

How can I tell if meat is fresh?

Fresh, high-quality meat can be identified by its color and smell, which may vary between different types of animals.

Beef, Lamb, Game:

The meat from beef, lamb, and game is dark red. Particularly in beef, good quality is indicated by adequate fat marbling within the muscle. White veins of fat run through the meat, making it juicy and tender when grilled.

 

In contrast, lamb and game often have less fat, but this doesn't necessarily affect the quality. However, there is a risk of the meat becoming dry. When meat from beef, lamb, or game comes into contact with oxygen, it develops a dark color that can extend into shades of brown. This discoloration does not imply a loss of quality.

 

During the process known as dry aging, which involves dry-aging meat, a skilled butcher achieves excellent quality and a very dark meat color. These dark meats often have a distinctive, intense aroma that does not diminish their quality.

Pork

High-quality pork usually has a tender pink color. However, the color of the meat can vary greatly depending on the rearing and breed. Only very pale pork meat is often of lower quality. Good pork meat has a slight nutty scent and is not pungent.

Poultry

It is not easy to judge the color of classic roast chicken, as the color of the meat is strongly influenced by the feed. However, poultry with a vibrant meat color should be preferred over pale or even almost white meat. Poultry meat is usually nearly odorless.

Marinated meat

Assessing marinated meat is considerably more challenging. Often, lower-quality or inexpensive lean meat is marinated to achieve any flavor at all. It is better to purchase higher-priced marbled meat from excellent rearing and season it only with salt and pepper.

Good to know

How can I tell if meat is spoiled?

If there is a noticeable slimy film on the meat, it is advisable not to consume it. The same applies to meat that is already swimming in its own juices. Spoiled meat often has a pungent, unpleasant, or excessively sweet odor.

Where is the best place to buy my meat?

Good meat requires good craftsmanship. Therefore, it is recommended to find a butcher you trust and who has a good command of his trade. The steak may cost a little more there, but when it's on your plate, you'll know it was worth it! Additionally, it is good to consume a bit less meat and instead focus on quality. It is healthier, and you will derive more enjoyment from it.

Our tip: "Less is often more and also tastes better."