In what order should meat be placed on the grill: Useful tips and recommendations

Spoiler alert: there is no grill that is perfect for everyone. You can use a wood or charcoal grill, a gas grill, or an electric grill - the choice depends on your preferences and habits. Do you want to work harder for a delicious grill with a traditional smoky flavor, or do you prefer the electric version, which is more elegant and faster?

Here are the most common types of grills. A more detailed presentation of each can be found in our article: The Beginner’s Guide to the Perfect Grill.

Wood/charcoal grill

It is the official supplier of Romanian sausages and other striped, juicy meats. The wood/charcoal grill gives the meat that delicious smoky aroma that awakens people’s appetites everywhere.

The effort matches the pleasure: a wood or charcoal grill requires time, preparation, and thorough cleaning afterward. You cannot precisely control the temperature, which can be a disadvantage for beginners. The order of meats on the grill mainly refers to this type of grill, where you cannot set the temperature, but must adapt to the intensity of the fire or how hot the coals are.

Gas grill

The meat turns out tasty, and the gas grill is easy to use, but you need to be prepared in advance: the grill must be connected to a gas cylinder that is not always included in the set. So don’t forget to make sure you have everything you need and that everything is working properly before inviting your friends over for a barbecue.

Electric grill

It is the choice of those who love comfort, but also the experience of sitting with friends around the grill. It is fast, easy to use and clean, and gives you precise control. In addition, food cooked on an electric grill is healthy, although it will not have the smoky flavor of meats cooked on a wood-fired grill.

Towards the end: Romanian sausages, sausages, burgers, boneless thighs

After you have finished with the larger grill cuts and the charcoal is still glowing and giving off heat, you can move on to minced-meat preparations:

• Romanian sausages: placed after the larger meat cuts so they absorb aroma. Turn them frequently, DO NOT press them!
• Homemade sausage: medium heat, lightly pricked so they don’t burst.
• Beef burgers: turned only once. Never press them, so they don’t lose their juiciness.
• Fish fillets, boneless chicken breast and thighs - perfect over medium to low heat, with a crispy crust.

Last on the list: thin slices of meat, pre-cooked sausages, etc.

At the end, lower temperature is suitable for grilled items that only need a quick browning. Hot dogs/frankfurters, bacon, very thin strips of beef, chicken breast, pork and, of course, vegetables: slices of zucchini, eggplant, peppers, tomatoes, onions.

Essential tips for a delicious barbecue

Here are a few things to keep in mind when grilling:

Cleaning the grill

A dirty grill gives a bitter taste and can make food stick. For optimal and easy cleaning, heat the grill well, then use a wire brush (such as the one in the Zokura grill set) to remove old residue. If you don’t have a brush, use a halved onion or a raw potato rubbed directly on the hot grill. Lightly oil the grill (use a paper towel soaked in oil and tongs) to prevent the meat from sticking.

Preparing meat for grilling

Take the meat out of the refrigerator 30 - 60 minutes in advance. If it is too cold, it will cook unevenly. Pat the meat dry with a paper towel to remove excess moisture. Salt it only just before placing it on the grill to avoid drawing out the juices.

Follow the order of meats on the grill

Follow the order we recommend above in order to prepare the best grilled meat. Do not turn the meat too often; instead, allow it time to develop a nice crust.

Do not press the meat with the spatula

We know it's tempting to press burgers on the grill - to get that classic sizzling - but that squeezes out all the juices and dries out the meat. We should try to abstain.

Let the meat rest before serving

After you take it off the grill, the meat continues to cook slightly and redistributes its internal juices. Place the meat on a platter and loosely cover it with aluminum foil for 5 - 10 minutes. Do not cut it immediately, otherwise all the juices will run out and the dish will become dry.

By following these tips, as well as the correct order of meats on the grill, you will achieve perfect textures, juicy pieces, and incredible flavors. Whether you are preparing a feast with pork neck, mici, chicken, or just a quick barbecue with burgers and sausages, place the meat in the right order and let the grill deliver beautifully browned, delicious treats.