{"id":14798,"date":"2022-06-14T08:22:46","date_gmt":"2022-06-14T07:22:46","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=14798"},"modified":"2022-06-14T08:22:46","modified_gmt":"2022-06-14T07:22:46","slug":"grilovaci-opacko","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/grilovaci-opacko\/","title":{"rendered":"Grilovac\u00ed op\u00e1\u010dko"},"content":{"rendered":"\n

Grilovac\u00ed sez\u00f3na se s p\u0159ich\u00e1zej\u00edc\u00edm l\u00e9tem rozt\u00e1\u010d\u00ed na pln\u00e9 obr\u00e1tky. Proto v\u00e1m p\u0159in\u00e1\u0161\u00edme grilovac\u00ed speci\u00e1l, ve kter\u00e9m si opr\u00e1\u0161\u00edme z\u00e1klady toho nejd\u016fle\u017eit\u011bj\u0161\u00edho a p\u0159ineseme i p\u00e1r tip\u016f, jak b\u00fdt doma i mezi p\u0159\u00e1teli za opravdov\u00e9ho mistra grilu.<\/strong><\/p>\n\n\n\n

Grilov\u00e1n\u00ed m\u00e1me v genech<\/span><\/h3>\n\n\n\n

P\u0159\u00edprava masa nad ohn\u011bm je nejstar\u0161\u00ed tepelnou \u00fapravou j\u00eddla v\u016fbec a datuje se do doby, kdy pra\u010dlov\u011bk poprv\u00e9 zkrotil ohe\u0148. Jak jsme u\u017e psali v minulosti na n\u00e1\u0161 blog, My v\u0161ichni pat\u0159\u00edme k druhu Homo grilliens<\/a>. Narozd\u00edl od na\u0161ich biologick\u00fdch p\u0159edch\u016fdc\u016f m\u00e1me tu nezandbatelnou v\u00fdhodu, \u017ee kdy\u017e dostaneme chu\u0165 na grilovanou pe\u010d\u00ednku, nemus\u00edme p\u0159esouvat cca 10 kub\u00edk\u016f zeminy. Sta\u010d\u00ed zaj\u00edt t\u0159eba do n\u011bkter\u00e9 z na\u0161ich prodejen, ve kter\u00fdch najdete v\u0161echno, co pro va\u0161e grilov\u00e1n\u00ed pot\u0159ebujete.<\/p>\n\n\n\n

P\u0159esto\u017ee se jedn\u00e1 veskrze o jednoduchou \u00fapravu, k dokonal\u00e9mu v\u00fdsledku je pot\u0159eba jist\u00e1 m\u00edra zku\u0161enost\u00ed a praxe.<\/p>\n\n\n\n

Na \u010dem grilovat<\/span><\/h3>\n\n\n\n

D\u0159ev\u011bn\u00e9 uhl\u00ed nebo plyn? Plynov\u00e9 grily jsou samoz\u0159ejm\u011b pohodln\u011bj\u0161\u00ed na ovl\u00e1d\u00e1n\u00ed. Ale namodral\u00fd plamen ned\u00e1 va\u0161im pokrm\u016fm tu spr\u00e1vnou v\u016fni\u2026 a hlavn\u011b chu\u0165! Kou\u0159 z \u0159\u00e1dn\u011b rozp\u00e1len\u00e9ho d\u0159ev\u011bn\u00e9ho uhl\u00ed toti\u017e vedle grilov\u00e1n\u00ed v\u00e1\u0161 pokrm i \u010d\u00e1ste\u010dn\u011b vyud\u00ed. I proto roste obliba gril\u016f na d\u0159evo nebo d\u0159ev\u011bn\u00e9 uhl\u00ed v gastroprovozech. A sly\u0161eli jste, \u017ee by v Texasu p\u0159ipravovali jejich tradi\u010dn\u00ed BBQ na plynu? No, my taky ne \ud83d\ude42<\/p>\n\n\n\n

Nepodce\u0148ujte p\u0159\u00edpravu<\/span><\/h3>\n\n\n\n

Aby m\u011bla va\u0161e grilovac\u00ed p\u00e1rty \u00fasp\u011bch, p\u0159ipravujte se na ni p\u0159edem. Nejl\u00e9pe den p\u0159edem. Pou\u017e\u00edv\u00e1te-li marin\u00e1dy k nalo\u017een\u00ed masa, nechejte je \u201epracovat\u201c ide\u00e1ln\u011b p\u0159es noc p\u0159ed grilov\u00e1n\u00edm. Chu\u0165 se tak dostane hezky do cel\u00e9ho kousku masa a nez\u016fstane jen na povrchu. Marinov\u00e1n\u00ed tak\u00e9 zabra\u0148uje vysu\u0161ov\u00e1n\u00ed masa, p\u0159edev\u0161\u00edm u libov\u00fdch kousk\u016f (nap\u0159\u00edklad ku\u0159ec\u00edch prs\u00ed\u010dek). V Ji\u017en\u00ed Americe pou\u017e\u00edvaj\u00ed zase jinou metodu. Hov\u011bz\u00ed steaky tam griluj\u00ed zcela bez dochucen\u00ed a a\u017e na fin\u00e1le po sta\u017een\u00ed z grilu je pot\u00edraj\u00ed ma\u0161lova\u010dkou namo\u010denou v oleji se sol\u00ed, pep\u0159em a \u010desnekem. Maso si tak l\u00e9pe zachov\u00e1 svoji chu\u0165.<\/p>\n\n\n\n

Taky nezapome\u0148te maso v\u010das vyt\u00e1hnout z ledni\u010dky, aby m\u011blo v okam\u017eik, kdy ho d\u00e1v\u00e1te na m\u0159\u00ed\u017eku grilu, pokojovou teplotu.<\/p>\n\n\n\n

Pracujte s tepeln\u00fdmi z\u00f3nami<\/span><\/h3>\n\n\n\n

Pamatujte na to, \u017ee zvl\u00e1\u0161t\u011b u rozm\u011brn\u011bj\u0161\u00edch gril\u016f maj\u00ed r\u016fzn\u00e1 m\u00edsta grilovac\u00ed plochy r\u016fzn\u00e9 teploty. S t\u00edm se d\u00e1 v\u00fdborn\u011b pracovat v p\u0159\u00edpad\u011b, \u017ee grilujete v\u00edce druh\u016f pokrm\u016f. Steak\u016fm dop\u0159ejte nejd\u0159\u00edv m\u00edrn\u011bj\u0161\u00ed klima a a\u017e na z\u00e1v\u011br jim ud\u011blejte k\u016fr\u010di\u010dku. Zelenin\u011b<\/a> dejte rychlou a \u017ehavou k\u00faru \u2013 tak neztrat\u00ed k\u0159upavost.<\/p>\n\n\n\n

A zat\u00edmco se steaky \u010di v\u011bt\u0161\u00ed kusy masa griluj\u00ed, vy u\u017e m\u016f\u017eete nat\u011b\u0161en\u00fdm str\u00e1vn\u00edk\u016fm pod\u00e1vat p\u0159edkrmy ve form\u011b klob\u00e1sek<\/a>, grilovan\u00e9ho s\u00fdra<\/a>, krevetek a podobn\u00fdch drobn\u00fdch laskomin.<\/p>\n\n\n\n

Nezapome\u0148te na zavla\u017eov\u00e1n\u00ed<\/span><\/h3>\n\n\n\n

U grilu b\u00fdv\u00e1 vedro. A s vedrem p\u0159ich\u00e1z\u00ed \u017e\u00edze\u0148. P\u0159i grilov\u00e1n\u00ed je tedy d\u016fle\u017eit\u00e9 nezapom\u00ednat na pitn\u00fd re\u017eim. Pozor \u2013\u00a0nejen na ten pivn\u00ed<\/a>, vinn\u00fd<\/a>, koktejlov\u00fd apod. Kdy\u017e je horko a t\u0159eba k tomu je\u0161t\u011b pra\u017e\u00ed slun\u00ed\u010dko, alkohol stoup\u00e1 do hlavy rychleji. Tak\u017ee nezapom\u00ednejte na dopl\u0148ov\u00e1n\u00ed i nealko tekutin<\/a>.<\/p>\n\n\n\n

P\u0159ejeme v\u00e1m \u00fasp\u011b\u0161n\u00fd start do grilovac\u00ed sez\u00f3ny!<\/p>\n","protected":false},"excerpt":{"rendered":"

Grilovac\u00ed sez\u00f3na se s p\u0159ich\u00e1zej\u00edc\u00edm l\u00e9tem rozt\u00e1\u010d\u00ed na pln\u00e9 obr\u00e1tky. Proto v\u00e1m p\u0159in\u00e1\u0161\u00edme grilovac\u00ed speci\u00e1l, ve kter\u00e9m si opr\u00e1\u0161\u00edme z\u00e1klady toho nejd\u016fle\u017eit\u011bj\u0161\u00edho a p\u0159ineseme i p\u00e1r tip\u016f, jak b\u00fdt doma i mezi p\u0159\u00e1teli za opravdov\u00e9ho mistra grilu. Grilov\u00e1n\u00ed m\u00e1me v genech P\u0159\u00edprava masa nad ohn\u011bm je nejstar\u0161\u00ed tepelnou \u00fapravou j\u00eddla v\u016fbec a datuje se do […]<\/p>\n","protected":false},"author":28,"featured_media":14801,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14798"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=14798"}],"version-history":[{"count":2,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14798\/revisions"}],"predecessor-version":[{"id":14800,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14798\/revisions\/14800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/14801"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=14798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=14798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=14798"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=14798"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=14798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}