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The grilling season has finally kicked into full gear, so it's time to think about new recipes that will blow everyone away as the top grillmaster. This season, fresh flavors are trending, which don't have to be hidden only in salads or drinks, but can also be sneaked onto the hot grill. Our fresh green pepper will help you with that. You can find green pepper from us in several varieties: lyophilized, meaning freeze-dried fresh pepper. Also fermented pepper or green pepper in a brine solution. Although they are always juicy and mildly spicy green peppercorns, the way they are processed differs, and thus the possibilities of how to use them on the grill vary. Lyophilized pepper Lyophilized pepper is green pepper stripped of all moisture. Therefore, you don't have to be afraid to put it in a mortar, lightly crush it, and add it, for example, to a marinade or season meat directly with it. The dried and thirsty fragments of pepper will start to absorb juice from the meat or sauce and perfectly enhance the taste of the meat or your favorite pepper sauce – so iconic for the grilling season. Fresh green pepper in brine If you are among those who like to play not only with meat directly on the grill but also enjoy perfecting the sauces served with it, then this pepper is just for you. The fresh taste of pepper will boost the sauce, add it a gentle spiciness, freshness, and excellent flavor balance that pairs so well with meat. The taste of green pepper also shines best in the simplest sauces, so you don't have to think too long about its preparation. Fermented green pepper The best for last. There's nothing like placing a plate of freshly grilled meat in front of hungry friends. They will already be excited, but you still have one last trick up your sleeve. When you serve the meat on the plate, sprinkle it with a final touch in the form of fermented pepper, which will perfume the whole dish, give it the characteristic taste of fresh green pepper, and a pleasant kick that will tickle the tongue. This pepper is wonderfully practical, it doesn't require Grinder, and when you have it handy at a barbecue, you can easily sprinkle any dish with it, instantly giving it a fresh pepper flavor thanks to a few soft and delicate little berries!

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.

As many people as there are, so many tastes and so many barbecue spice blends. The possibilities for seasoning the meat you place on the hot grill are countless. Some types of spices are good to mix into a marinade, while others are best applied at the moment the meat is already on the grill. Join us in a world of aromas from around the globe and properly spice up your grilling. It doesn’t work without seasoning Grill seasoning is an essential helper for everyone who wants to take perfectly flavored meat off the hot grill grate. You can either rely on one type of seasoning or find a barbecue blend that best suits your taste preferences. Seasoning is often one of the basic pillars of marinades. Herb- or paprika-based spice blends are especially suitable for them. The individual ingredients in the marinade beautifully develop their taste and aroma, which then transfer to the meat. Thanks to the marinade, they also don’t burn, which could happen if you season the meat directly on the grill. Mix your own In a perfect world, the grill master should mix the seasoning for grilled meat themselves. However, since we don’t live in a perfect world, you can safely look around stores to see what barbecue blends they offer and at least get inspired by the shelf. Different spice blends suit different types of meat. While fish pairs better with green herbs, sweeter blends with paprika and dried tomato go great with poultry. And with dark meat, you can experiment as much as you want. Don’t underestimate choosing the right meat. This can be a key moment for success when grilling. Less is sometimes more However, remember not to overdo it and sometimes it’s enough to lightly season the meat, for example at the moment it’s already on the grill. For this, various pepper barbecue blends are ideal, as they just lightly complement and highlight the meat’s flavor profile and at the same time don’t tend to burn or become bitter. Thanks to this, you can season meat such as steaks with Kampot pepper even at the moment the meat starts to sear on the hot grill grate. Feeling like grilling something? Then properly spice up your barbecue!

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.

Grilling is not just about meat, but also about the right side dish that you serve with well-cooked hamburgers or steaks. Moreover, not every type of meat suits everyone, so it's always good to have a few tricks up your sleeve for perfect grilled vegetables. Which ones? Almost everything is suitable for the grill, from eggplants and potatoes, through onions and mushrooms, to tender cherry tomatoes, corn, or broccoli. We will tell you the best way to prepare them. Proper timing and temperature are key when preparing vegetables Always grill vegetables as fresh as possible and pre-prepared so that you grill similarly sized pieces. These will help you with timing, which is the alpha and omega of grilled vegetables, as well as the heat. Vegetables are very sensitive, and controlling the right temperature is very important. Some types cook faster, and others slower. Therefore, it is good to create zones with different temperatures on the grill using raked coals and then place the individual types of vegetables accordingly. How to grill onions? Onions should always be grilled over very mild heat. Don’t forget to brush them with quality olive oil and lightly salt them. Give them time and let them cook nicely on both sides. Slightly charred edges are fine, but too much is harmful. What about tomatoes? Grill them slowly over medium heat. They are full of water but tend to burn quickly. You can try scooping out their pulp before grilling and start grilling the tomatoes without it. After about 5 minutes, you can return the seasoned pulp and finish grilling the whole tomato. Cherry tomatoes are ideal to grill slowly on the stem until they are nicely soft and sweet. Mushrooms are perfect on the grill Mushrooms are ideal for anyone who does not favor meat but likes to be part of the grilling fun. Moreover, portobello mushrooms combined with beef in a hamburger are simply perfection. Grill mushrooms slowly over medium heat until they start to release juice. Pay attention to proper seasoning so you don’t serve just a tasteless mass. Need advice on a grilling sauce to make your grilled dishes less bland? Read our 3 tips for simple grilling sauces that will make you shine. Zucchini and eggplant – grilling partners The rule applies here too: less is sometimes more, and good things come to those who wait. Both ingredients are ideal to grill sliced into rounds combined with olive oil, black pepper, and a bit of lemon. It’s good to let zucchini and eggplant sweat before grilling – that is, sprinkle them with a little salt so they release water. Also prepare an ideal grilling sauce to pair with your grilled vegetables that will connect all the great flavors. Read the article about how to choose the best seasoning and dressing for your grilled vegetables.

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. 

Vegetables belong on the grill just like meat, whether as a side dish or the main item on the plate. To always make them perfect and able to replace perfectly grilled ribs, steaks, or chicken breasts, it is always important to lightly season the vegetables. For this, various dressings, spices, and of course, olive oil are the best. Three basic ingredients If you are grilling vegetables, always have at least three basic ingredients on hand: olive oil, pepper, and salt. Olive oil enhances the taste of the vegetables and also helps release antioxidants and nutrients from fresh vegetables into our body, aiding easier digestion. Always choose extra virgin olive oil of the highest quality. Look for quality in pepper and salt as well. In our offer, you will find sea Kampot salt, which, however, should be used on vegetables only just before serving. If you add pepper, our white Kampot pepper pairs excellently with vegetables – it has a mild yet intense flavor that gives the vegetables the right sharpness. However, you can also combine peppers, beets, or mushrooms with black pepper, which is stronger and more closely resembles the taste of classic meat. Spices Seasoning vegetables with pepper, salt, and oil is just the beginning. On the market, you can find a huge variety of spice blends designed specifically for vegetables. However, you can also create such a blend at home exactly from what you like. It is best to use herbs you grow in your garden and know you have cultivated in 100% organic quality. Most blends are made of dried herbs such as caraway, coriander, ginger, thyme, oregano, or dried garlic. Unfortunately, in most packets of spice blends you buy in large supermarkets, the quality is very low, and they are further flavored with edible salt and flavor stabilizers, which does not make them a healthy choice. Few people realize this, and the seasoned dish then ends up oversalted. Our tip: prepare your own herbal salt at home! Use your garden herbs, dry them, and mix them in a grinder, for example with our coarse sea salt. You will have a final touch for grilled vegetables that everyone will appreciate not only in taste but also in appearance. Dressings Dressings are also ideal for seasoning vegetables. They are mainly suitable for vegetable salads, but you can also use them to brush vegetables directly during grilling or serve them separately. The ideal ones are those that give vegetables a spicier flavor. Olive oil and pepper usually play the main role again, but don’t hesitate to add ingredients such as lemon juice, shallots, garlic, mustard, or ginger. Many people underestimate the vegetable side dish for grilling, but from our experience, we know that after a freshly prepared salad, it just "disappears in no time". Unlike meat, it has the advantage that you don't have to wait for it to grill! So don't wait and use our tips for preparing vegetables – your guests will surely appreciate it.

Sauce should definitely not be missing at any barbecue table. Barbecue sauces can enhance the overall flavor experience and offer chefs endless opportunities for experiments and methods to bring their guests' taste buds to paradise. We bring you tips on 3 basic barbecue sauces that will take your grilling to the skies! Sauces are truly the foundation of every barbecue because they can wonderfully support and complement the flavor profile of the meat. They can season the meat and add something extra. And when something doesn’t turn out well, they can also perfectly save the entire dish. However, forget about prefabricated sauces from supermarkets. Ideally, make a tasty sauce at home. 1. BBQ Queen If you want to stick to a classic proven taste, the ideal choice is BBQ sauce, the queen of all barbecue sauces in the world. For its preparation, you will need 150 ml of ketchup, 2 tablespoons of apple cider vinegar, and 150 ml of apple juice. Mix these ingredients and add 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, a pinch of chili, and 1 crushed clove of garlic. Of course, at the end, you must not forget Kampot pepper, which gives the BBQ sauce a sparkling character. If you prefer the classic, season your BBQ sauce with black pepper, but if you would like to try new flavors, it will taste fantastic with red pepper. Then gently simmer everything so the flavors combine. You can serve BBQ sauce as a side dish or brush it on the meat during grilling. 2. Pepper Caress If you are an endless lover of pepper, you can try a specialty with our fermented green Kampot pepper. Pour 50 ml of water over it and let it rest for a moment. Then pour 250 ml of whipping cream into the pepper along with the resulting marinade. This creates a delicately smooth sauce, which we can serve best with dark meat, ideally steaks. 3. Mustard Classic Are you more of a traditionalist and can’t imagine a grilled sausage without mustard? Try preparing a pimped-up mustard sauce. You will need 200 ml of full-fat mustard, 50 ml of honey, 50 ml of vinegar, two tablespoons of ketchup, half a teaspoon of black Kampot pepper, salt, chili, 2 tablespoons of cane sugar, and 1 tablespoon of Worcestershire sauce. Mix everything and slowly heat the sauce so that all the ingredients combine. Then let the sauce cool and serve. Again, you can use it as a side dish or for brushing grilled meat. Do you want to embark on more grilling adventures? Then you’ll find an article we dedicated to choosing the right meat for grilling very useful!

The sun is starting to burn, the days are getting longer, and queues are beginning to form at ice cream stands, all clear signs that the grilling season is slowly but surely approaching. If you are also among the lovers of meat and vegetables prepared directly over glowing coals and want to take your grilling skills a step further, then you are in the right place. Today, we will look at how to properly choose meat for your grill. It all starts with meat preparation Before you start heating the grill grate, it’s good to have the meat properly prepared. Ideally, avoid classic supermarkets and stop by a local butcher who will have meat of somewhat higher quality. If you have a good piece in the freezer, let it thaw and temper for at least half a day before grilling. Take meat chilled in the fridge out at least two hours before grilling. The actual preparation of the meat should not be done without a proper marinade. Ideally, let the meat marinate overnight so the marinade nicely blends with the meat. Also, never tenderize the meat! For the grill, nicely thick and marbled pieces are always suitable. A good steak should not be missing from any grilling You can throw chicken, pork, game, and fish on the grill, but the king of every grill will be a beef steak. Choose a properly aged steak that has undergone the dry aging process, which gives it the right dark red color. At the same time, choose a piece of meat with visible creamy yellow fat marbling. And be careful. Steaks should not be marinated, only seasoned, ideally with black pepper, just before placing on the grill. Watch out for dried-out poultry Poultry is a lighter alternative to grilled meat. More than with other meats, it applies that you should buy it from local breeders. You will be surprised how much the taste of chicken meat from local farms differs from chicken bought in supermarkets. You can grill breasts, drumsticks from thighs are also excellent, as well as whole chickens or halves. However, chicken does not have to be your only choice. Turkey meat also works great on the grill, and you won’t make a mistake with duck or goose breasts either. However, be careful about the very easy drying out of poultry meat and, conversely, undercooking inside while the surface is already burning. If you add pepper, go for white pepper. Pork ribs are a grilling classic And then we have pork meat, which excels in its juiciness. You will never make a mistake with traditional grilled ribs, chops, or even pork belly. You will always make your guests very happy when they see this meat being prepared. Pork is exactly the type of meat that calls for a marinade. Try to experiment a bit, forget about prefabricated marinades, and prepare your own at home, for example, a honey marinade with a bit of freshly ground red pepper.

We invited the famous Italian chef Matteo De Carli to a barbecue – we were interested in how the best actually grill. The result surprised us! Simple combinations, a few quality ingredients, and it was ready in minutes. What did we learn from him? Don’t wait and surprise your guests before the grilling  Before we even heated the grill, Matteo made a five-minute salmon carpaccio with lemon, herbs, and  red Kampot pepper – this completely blew us away and satisfied the first hungry guests for a while. A few quality ingredients are enough  Matteo then began placing an unusual combination on the grill – octopus, juicy chicken steak, large pieces of potatoes, vegetables, and garlic – all seasoned only with quality salt and Kampot pepper. Homemade sauce  Forget store-bought sauces and prepare your own in advance – for example from  freeze-dried Kampot pepper – it’s so great that the ladies even tried it with watermelon; it basically goes with everything for dipping! Matteo reduced it with plum brandy, and the resulting taste was more than surprising. Freshness Meat alone is not enough! Make a fresh salad with strawberries as a base, then place veggie and meat options on top according to the guests’ preferences. Because when you grill simply and with fresh ingredients, you only need one thing – the final flavor, which is the figurative golden dot – for example freshly ground pepper on anything you put on the grill. Combination of flavors  Sweet, salty, sour, bitter – combine flavors, don’t separate them! That’s why a vegetable salad with sweet fruit on top works so well, that’s why guests rave about ice cream unexpectedly sprinkled with  fresh red pepper  – any extra flavor in food elevates it to the next level – don’t be afraid to experiment and you’ll be the chef of all barbecues! Buon Appetito!