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WEBERS GRILLEN REZEPTE FUR JEDEN TAG PDF

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Barbecuing low and slow has long been my favorite way to grill. Every Sunday I try and spend my day outside working on a recipe that can take anywhere from six to sixteen hours to cook over an open flame. I pour myself a couple of cold drinks, listen to some good Willie Dixon blues and enjoy the fresh air as I sit, catering to whatever piece of meat is sitting on the grates of my grill. The primary difference between grilling and barbecuing is that grilling is cooking over a direct heat source on high heat for a short amount of time whereas barbecuing is cooking over an indirect heat source on low heat for a long period of time. While grilling works best on small cuts such as hamburgers, chops and steaks , barbecuing low and slow is best for larger cuts of meat or whole animals that take longer to cook fully. Use a chimney starter for the best light to your grill.

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