Get Grilling

To stop your grilled meat, bratwurst and skewers from sticking to the grill, it's best to use fish tongs. It's also great for grilling vegetarian food like cheese. Whatever you're grilling stays inside the fish tongs, meaning you can turn several things at once and take them all off the grill together. Our tip: Marinate fillets of pork, then roll them up and stick them on skewers. The rolled-up fillets will keep their shape in the fish tongs and will still be in a perfect roll when they reach your plate.

Our tip keeps your burger patties wonderfully juicy — you will never serve a dry burger again! Press an ice cube into the middle of the patties while they are grilling. The meat in the middle will cook a little more slowly and will be perfectly done when it goes into the burger bun. Lamb is a great alternative to beef and will give your burgers a very special flavor.

A seasoning brine will give your fish, seafood and poultry an extra-intense, perfectly seasoned taste. They absorb flavor and water, so your food stays juicy and tender on the grill. Simply mix herbs like spearmint and spices like bird's eye chili with water and plenty of salt. Stir everything well until the salt has fully dissolved. Then place the food you want to grill into the seasoning brine for at least eight hours — or ideally overnight. You can also experiment with bay leaves, allspice, juniper and other spices, depending on your tastes.