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The right marinade can make the difference between a good and an absolutely perfect grilling experience. You already know that every proper marinade consists of four basic ingredients: salt, pepper, oil, and an acidic element. However, you can add a huge variety of other flavors to these ingredients that will make your grilling a perfect experience. For light meat, gently If you decide to grill light meat, such as fish or poultry, it is better to follow the rule that less is sometimes more. Often, those four basic ingredients, including the mildly spicy taste of Kampot pepper, are enough, supplemented with a few basic herbs to preserve the delicate flavor of the light meat. Experiment with flavors like rosemary, basil, garlic, or thyme. In the case of poultry, you can be a bit bolder and use marinades with a tomato base or a refreshing honey-mustard marinade. They also pair wonderfully with marinades based on white wine, which naturally complement the flavors of French herbs like rosemary, thyme, and sage. Preparing the meat itself for grilling is already simple. Read our article full of simple tips. Don’t mess around with dark meat Now we slowly come to sauces in which you should marinate rather dark meat. It goes well with the flavors of onion, garlic, and crushed tomatoes. Here, you should not forget herbs, but you can also try beer. It pairs well with soy sauce, honey, sweet paprika, and a sprig of rosemary. An unconventional marinade combo is also a sauce containing the taste of pepper and buttermilk. Add a bit of red paprika, bay leaf, parsley, and oregano, and you have a marinade that will make grilled meat a perfectly tender delight. For those who like it hot, you can try a marinade combining ketchup, mustard, Worcestershire sauce, caraway, and marjoram, to which you add some hot peppers and finish with crushed black Kampot pepper. Devilishly delicious! A supply of great grilling sauces not only for meat can be found in our next article.

Grilling meat is an art that requires knowledge of several basic tricks and procedures. Success is based on several factors, including not only the selection of the right meat but also its best possible marination. Let's imagine together the basic reasons and methods why and how to marinate before grilling itself. There are several reasons why you should marinate meat before grilling. Marinade adds flavor to the meat, makes it tender, and if you marinate properly, the marinade can also help speed up the preparation of the meat. Just four basic ingredients Every marinade should contain four basic ingredients. In oil, the meat rests nicely, does not stick to the hot grill grate, and absorbs part of its flavor. Another component should be a mild acidity, whether from lemon, yogurt, mustard, various types of vinegar, or juices. The acidity of the marinade helps tenderize the meat, so it falls apart in your mouth after cooking. Read our tips for perfect homemade marinades that you definitely shouldn't skip when grilling. - https://www.kampotskypepr.cz/news/dokonale-marinady-pro-letni-grilovani Of course, you should not forget salt, which not only enhances the flavor of the meat and added ingredients but also helps make the meat beautifully tender. And finally, always add a little pepper, preferably the best in the world directly from Kampot. Pepper highlights the flavor profile of the marinade and the marinated meat itself. How to marinate from A to Z What else you add to the marinade depends on your taste preferences and the type of meat being marinated. You can marinate chicken, fish, beef, or pork. Light meat goes wonderfully with herbs. Moreover, it doesn't need to be marinated too long; about an hour is enough. For dark meat, it's good to prepare it a day in advance, let it rest in the marinade in the fridge overnight, and before grilling, allow it to rest at room temperature for at least an hour. What meat will be the best choice for you?  Get inspired by our advice. Before grilling, it is good to take the meat out of the marinade and let the excess sauce drip off. It is definitely not necessary for the marinade to drip onto the hot coals and smoke. Also remove anything that might burn on the grill, from herbs to pieces of vegetables. Now your meat is perfectly prepared for grilling. Now you just need to prepare, for example, a perfect grilling sauce that will be the right accompaniment to perfectly grilled meat.

Barbecue sauce is as important in grilling as well-heated coals or a quality marinade. However, there are many types of sauces, and not every sauce suits every kind of meat and vegetable. So how do you best combine sauces and grilled ingredients into a perfect delicacy? You can get inspiration, for example, from us, but the most important thing is always to choose according to exactly what you will place on the hot grill grate. BBQ & Beef For example, the famous BBQ sauce is a universal option that won’t offend any type of meat, but it pairs best with beef. If you’re grilling ribs, making good beef burgers or steaks, BBQ will be the perfect complement that your guests will love. BBQ also goes well with pork or chicken, although in this case, it’s ideal to add BBQ more to fried meat in batter. Still, the grill can easily handle that too. Try a simple recipe for a great BBQ sauce and also get inspired by other sauces dedicated to simple grilling sauces in our article! Fresh Sauces & Chicken Chicken, compared to beef, is a drier meat and therefore deserves fresher sauces. You can combine it, for example, with sauces based on honey-mustard or sauces that have a yogurt or mayonnaise base. Just add a bit of lemon juice, quality Kampot pepper, and other fresh ingredients, and you have a ready dip that perfectly complements the flavor of light meat. Which meat to choose for grilling and how to perfect its preparation? We reveal that in our article about selecting the right meat for grilling. Sweet Grilling Sauces & Vegetables If you prefer vegetables, choose rather sweeter sauces, which also go well with skewers. Ideal are plum or cranberry sauces, to which you can add a pinch of chili and red Kampot pepper for a perfectly spicy character. Vegetables like potatoes or celery will never be spoiled if you prepare a classic cheese dip from cheddar or another easily meltable cheese to go with them. Don’t be afraid to experiment with sauces and try combining various types with different kinds of meat. Everyone has slightly different taste preferences, so the best solution is always to prepare several sauces so everyone can find something they like. Get inspired by the selection of the right spices and dressings for grilled vegetables, or directly by the recipe how to make grilled vegetables beautifully juicy.

The grilling season is slowly but surely starting, which means many new experiences over the hot grill. To ensure these experiences are ones you will always remember with love, it is necessary to have perfectly prepared meat. Because only properly prepared meat means satisfied diners. What is the ideal preparation of meat before grilling itself? Salt the meat just before grilling – it retains its juice To find out which meat is actually the most suitable for grilling, read our article dedicated to the proper selection of meat for grilling. If you then decide to marinate the meat, you definitely won’t make a mistake. However, you should not add salt to the marinade, as it disrupts the structure of the meat and draws out its juice. And that is crucial when grilling. Therefore, it is ideal to salt the meat just before grilling. What you should do already when placing the meat in the marinade is to add a little alcohol or vinegar. These disrupt the protein structure of the meat so that it better absorbs all the flavors and aromas contained in the marinade and becomes tender. Don’t forget to also season your marinade well with pepper. Kampot pepper will help you bring out exactly the flavors you need from the meat. Marinade does not belong in hamburgers, but pork ribs definitely ask for it Some types of meat literally call for marinade, such as pork ribs. There are also delicacies for the grill that should rather avoid marinade. These include, for example, beef steaks or ground meat for hamburgers. When preparing the meat mixture for the popular American treat, we should not mix in other ingredients too aggressively. Again, the goal is for the meat to be as juicy as possible and the burgers fluffy, so mix with tenderness. What sauce is the "best"? Check out 3 tips for homemade sauces that your guests will love! Let aged meat warm up a bit before grilling Especially with beef, think about proper aging both before and after grilling. If your meat is frozen, let it thaw and temper for at least 12 hours before placing it on the grill. If you are cooling it in the fridge, for example in a marinade, it is good to let the meat rest at room temperature for a while. Try at least a few minutes, ideally one to two hours. The muscle will relax and the meat will be a bit softer, additionally perfectly juicy, and placing it on the hot grill will not be such a shock for it. 

Czechs are lovers of pepper – we at .pepper..field have known this for some time. So if your dad spends a lot of time at the grill or maybe has his own smoker, he can probably get quality meat himself best. But what is apparently missing in his equipment? Quality pepper! Why is Kampot pepper the ideal gift for meat lovers?  Enhances the taste of quality meat Kampot white pepper is highly regarded because it opens the taste buds and multiplies good flavors in food – especially when made from quality ingredients. So if you are looking for a gift for a brother who loves grilling, surprise him with one of the gift sets that contains Grinder just right for a man's hand, easy to clean even with demanding use at the grill, and choose his favorite pepper. Black and white pepper – kings of barbecues Did you know there is a huge difference in the use of peppers? After all, you ask us for recommendations every day! We recommend black for pure classics – give it to grandpa, dad, or the boss who doesn’t like changes – black Kampot pepper is more conservative but all the more shocking in its flavor – because it is real pepper! If you want a gift for a meat lover who is not afraid of innovations, experiments, and new flavors, choose white Kampot pepper. It gained great admiration last year from the jury at the For Gastro fair and won the Food of the Year award. Its subtle background taste unobtrusively highlights the best in the food – which only a true gourmet who cherishes every piece of steak from the first visit to his butcher will appreciate. Moreover – if someone in your family is a passionate fisherman, true white pepper is exactly the seasoning they must not miss! Freeze-dried pepper for pepper sauce We were the first in the world to develop the rare freeze-dried Kampot pepper, which authentically tastes like fresh green pepper from the stem as we know it from the Cambodian coast. Freeze-drying wonderfully softens it and gives the salt on the surface a kick. The best Czech chefs use it in reduced pepper sauces that have caused a stir in the gastronomy scene thanks to it! The other types of our fresh peppers are certainly not far behind. For quality meat, you only need quality pepper and a sauce you will never forget for the rest of your life – give equipment for meat lovers this Christmas that will be the final golden touch to their culinary art!