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The right barbecue meat preparation for the barbecue party

If you are planning a barbecue party, you should know in advance how many people will be attending. It is ideal if you know in advance how many guests will be vegetarians or whether the meat eaters prefer poultry, pork or beef. You can plan your purchase accordingly. It's best to buy the meat at a specialty store you trust, and if it's a butcher store that sources its meat regionally and from species-appropriate husbandry, all the better.

A cheer for the barbecue side dishes

Of course, not only meat belongs to a successful barbecue party, but also the side dishes should not be missing. Salads, dips and grill sauces should not be missing as well as bread/rolls or baguette. For example, how about a mixed bean salad with ham, two kinds of beans and pesto (see recipe below)? It doesn't always have to be potato salad. There should also be plenty of choice for vegetarians/vegans. Here, a crisp mixed salad with a vegan vinaigrette or a bulgur salad (also called tabuleh) - Repezpt also below-attends.

The dessert

Dessert from the grill? Nothing could be easier! A grilled banana, pineapple slices or fruit skewers from the grill, for example, make a delicious combination with wonderfully creamy vanilla ice cream for the perfect end to the barbecue. Try it out, you will be thrilled!

Recipe: Two bean salad with roasted ham and pesto sauce

Ingredients:

200 g ham

1 can of white beans

500 g green beans (fresh or frozen)

250 g date tomatoes

3 spring onions

1 shallot

2 small garlic cloves

2 tablespoons red pesto

2 tablespoons olive oil

a handful of basil, fresh

chili

Preparation: first roast the ham in the oven at 170°C top/bottom heat until crispy. Meanwhile, cook the green beans in lightly salted water for about 10 minutes until al dente, halve the date tomatoes and chop the spring onions, shallot and garlic into small cubes. Then mix all the ingredients with the pesto the finely chopped basil. Finally, season the salad with salt, pepper and chili.

Recipe: Vegan Vinaigrette

Ingredients:

1 small onion

4 tablespoons lemon juice

fresh pepper

1 teaspoon medium hot mustard

a little salt

4 tablespoons olive oil

50 g freshly chopped herbs (e.g. parsley, dill, chives, basil, marjoram)

a pinch of sugar

salt

Preparation:

Chop the onion, mix it with the rest of the ingredients and season the vinaigrette with salt and pepper. This dressing is suitable for mixed salads of all kinds. For example, mix lettuces to taste, tomatoes, cucumbers, radishes, peppers, mushrooms, zucchini, broccoli and carrots with corn, beans, olives or other crunchy vegetables. The vinaigrette also goes well with potatoes or pasta - give it a try!

Recipe: Tabuleh

This refreshing salad, which originated in Lebanon, will be the star of your barbecue. It's vegan, incredibly tasty and, unlike potato salad and the like, doesn't weigh heavy on the stomach. Tip: Instead of bulgur, it can also be prepared excellently with quionoa and is thus even gluten-free!

Ingredients:

2 lemons

4 tablespoons olive oil

200 g bulgur

1 bunch each of parsley and mint

5 tomatoes

1 cucumber

5 spring onions

freshly ground pepper

salt

Preparation:

Pour vegetable broth over the bulgur and swell according to package directions (about 30 minutes), drain and let cool. Finely dice the onion, coarsely chop the parsley and mint, squeeze the two lemons and mix the juice with the oil. Cut the tomatoes and cucumbers into cubes and add to the bulgur. Gently mix all the ingredients together.

Arrange the salad on large lettuce leaves and refrigerate until ready to eat.

Recipe: Greek-inspired corn and bean salad with feta cheese.

Ingredients:

1 can each of corn and kidney beans.

2 red peppers

1 cucumber

200 g feta cheese

5 tomatoes

3 tablespoons olive oil

2 tablespoons balsamic vinegar bianco

1 tablespoon soy sauce

1 bunch of basil

4 spring onions

seasonal herbs to taste (parsley, chives, dill, etc.)

Preparation:

Dice the tomatoes, peppers and cucumber, chop the herbs, slice the scallions. Mix with corn, kidney beans and the herbs. Gently fold in the cubed feta cheese. Mix the olive oil with the soy sauce and vinegar and pour over the salad, mix gently, let it sit for a short time while refrigerating.

Enjoy your meal!