[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.meu.sk\/ako-na-grilovanie-masa-od-vyberu-masa-az-po-teplotu-grilu\/#Article","mainEntityOfPage":"https:\/\/www.meu.sk\/ako-na-grilovanie-masa-od-vyberu-masa-az-po-teplotu-grilu\/","headline":"Ako na grilovanie m\u00e4sa? Od v\u00fdberu m\u00e4sa a\u017e po teplotu grilu","name":"Ako na grilovanie m\u00e4sa? Od v\u00fdberu m\u00e4sa a\u017e po teplotu grilu","description":"Grilovanie je pre mnoh\u00fdch viac ne\u017e len sp\u00f4sob pr\u00edpravy jedla. Je to spolo\u010densk\u00e1 udalos\u0165 a prejav l\u00e1sky k dobr\u00e9mu jedlu. V\u00f4\u0148a dymu, sy\u010danie m\u00e4sa na rozp\u00e1lenom ro\u0161te a o\u010dak\u00e1vanie dokonale prepe\u010denej poch\u00fa\u0165ky. Ale ako dosiahnu\u0165, aby bolo grilovan\u00e9 m\u00e4so v\u017edy \u0161\u0165avnat\u00e9, krehk\u00e9 a pln\u00e9 chuti? Nie je to len o polo\u017een\u00ed m\u00e4sa na ro\u0161t. Je […]","datePublished":"2025-06-25","dateModified":"2025-06-25","author":{"@type":"Person","@id":"https:\/\/www.meu.sk\/author\/#Person","name":"","url":"https:\/\/www.meu.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/ed80251b84ed676fcd71ef963d220ceeed5d461f9c4be55eee40f0fa01d17ef9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ed80251b84ed676fcd71ef963d220ceeed5d461f9c4be55eee40f0fa01d17ef9?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"meu.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.meu.sk\/wp-content\/uploads\/grilovani_vpxV61.jpg","url":"https:\/\/www.meu.sk\/wp-content\/uploads\/grilovani_vpxV61.jpg","height":0,"width":0},"url":"https:\/\/www.meu.sk\/ako-na-grilovanie-masa-od-vyberu-masa-az-po-teplotu-grilu\/","about":["V\u00fdrobky"],"wordCount":946,"articleBody":"         Grilovanie je pre mnoh\u00fdch viac ne\u017e len sp\u00f4sob pr\u00edpravy jedla. Je to spolo\u010densk\u00e1 udalos\u0165 a prejav l\u00e1sky k dobr\u00e9mu jedlu. V\u00f4\u0148a dymu, sy\u010danie m\u00e4sa na rozp\u00e1lenom ro\u0161te a o\u010dak\u00e1vanie dokonale prepe\u010denej poch\u00fa\u0165ky. Ale ako dosiahnu\u0165, aby bolo grilovan\u00e9 m\u00e4so v\u017edy \u0161\u0165avnat\u00e9, krehk\u00e9 a pln\u00e9 chuti? Nie je to len o polo\u017een\u00ed m\u00e4sa na ro\u0161t. Je to umenie, ktor\u00e9 si vy\u017eaduje pochopenie nieko\u013ek\u00fdch d\u00f4le\u017eit\u00fdch princ\u00edpov. V\u00fdber spr\u00e1vneho m\u00e4sa = Z\u00e1klad \u00faspechu  Prv\u00fd a mo\u017eno najd\u00f4le\u017eitej\u0161\u00ed krok k \u00faspe\u0161n\u00e9mu grilovaniu je v\u00fdber kvalitn\u00e9ho m\u00e4sa. Nezab\u00fadajme, \u017ee grilovanie zd\u00f4raz\u0148uje prirodzen\u00e9 chute, tak\u017ee ak nem\u00e1te kvalitn\u00fd z\u00e1klad, ani t\u00e1 najlep\u0161ia technika v\u00e1s nezachr\u00e1ni. Hov\u00e4dzie m\u00e4so:Steaky ako Rib-eye, T-bone, Flank steak \u010di svie\u010dkovica s\u00fa kr\u00e1li grilovania. D\u00f4le\u017eit\u00e9 je dba\u0165 na mramorovanie \u2013 jemn\u00e9 \u017eilky tuku, ktor\u00e9 sa po\u010das grilovania roztopia a dodaj\u00fa m\u00e4su \u0161\u0165avnatos\u0165 a chu\u0165. Ide\u00e1lna hr\u00fabka steaku je 2-3 cm. Brav\u010dov\u00e9 m\u00e4so:Krkovi\u010dka je klasika, ktor\u00e1 odp\u00fa\u0161\u0165a aj men\u0161ie chyby pri grilovan\u00ed v\u010faka vy\u0161\u0161iemu obsahu tuku. Rebr\u00e1, panenka \u010di brav\u010dov\u00e9 kar\u00e9 s\u00fa tie\u017e skvel\u00e9 vo\u013eby, no vy\u017eaduj\u00fa si v\u00e4\u010d\u0161iu pozornos\u0165, aby sa nevysu\u0161ili. V\u00fdbornou poch\u00fa\u0165kou je napr\u00edklad pomaly pe\u010den\u00fd b\u00f4\u010dik. Hydina:Kuracie stehn\u00e1 s kos\u0165ou a ko\u017eou s\u00fa na gril ide\u00e1lne, preto\u017ee ko\u017ea chr\u00e1ni m\u00e4so pred vysu\u0161en\u00edm a kos\u0165 pom\u00e1ha rovnomernej\u0161iemu prepe\u010deniu. Kuracie prsia s\u00fa n\u00e1chyln\u00e9 na vysu\u0161enie, preto sa odpor\u00fa\u010da ich pred grilovan\u00edm marinova\u0165 alebo ich grilova\u0165 krat\u0161ie. Na grile v\u00e1m odpor\u00fa\u010dame vysk\u00fa\u0161a\u0165 napr\u00edklad kurac\u00ed gyros a ak zostanete v kuchyni, pripravte si kuracie nugetky alebo ka\u010dacie prsia. Ryby a morsk\u00e9 plody:Losos, tuniak, krevety alebo s\u00e9pia s\u00fa fantastick\u00e9 na grile. S\u00fa v\u0161ak citlivej\u0161ie a vy\u017eaduj\u00fa si krat\u0161\u00ed \u010das grilovania.   Marinovanie a dochucovanie  Spr\u00e1vna pr\u00edprava pred grilovan\u00edm dok\u00e1\u017ee s m\u00e4som z\u00e1zraky. Marin\u00e1da:Marinovanie m\u00e1 nieko\u013eko funkci\u00ed: dod\u00e1va m\u00e4su chu\u0165, pom\u00e1ha ho zm\u00e4k\u010di\u0165 a chr\u00e1ni pred vysu\u0161en\u00edm. Pou\u017eite olej (olivov\u00fd, repkov\u00fd), kysl\u00fa zlo\u017eku (citr\u00f3nov\u00e1 \u0161\u0165ava, ocot, jogurt), bylinky (rozmar\u00edn, tymi\u00e1n, oregano), cesnak, cibu\u013eu a korenie. M\u00e4so marinujte v chladni\u010dke aspo\u0148 nieko\u013eko hod\u00edn, ide\u00e1lne cez noc. TIP: Pred grilovan\u00edm m\u00e4so vyberte z chladni\u010dky asi 30-60 min\u00fat vopred, aby dosiahlo izbov\u00fa teplotu, prepe\u010die sa tak rovnomernej\u0161ie. Such\u00e9 korenia (Rub):Ak nem\u00e1te \u010das na marin\u00e1du, such\u00e9 korenia s\u00fa skvelou alternat\u00edvou. Zmes soli, \u010dierneho korenia, papriky, cesnakov\u00e9ho a cibu\u013eov\u00e9ho pr\u00e1\u0161ku a \u010fal\u0161\u00edch koren\u00edn votrite do m\u00e4sa. So\u013e:So\u013ete m\u00e4so tesne pred grilovan\u00edm alebo hodiny vopred. Solenie tesne pred grilovan\u00edm pom\u00e1ha vytvori\u0165 chrumkav\u00fa k\u00f4rku. Ak sol\u00edte hodiny vopred, so\u013e prenikne hlb\u0161ie do m\u00e4sa a pom\u00f4\u017ee ho zm\u00e4k\u010di\u0165. Grilovanie – teplota, \u010das a technika  Tu prich\u00e1dza t\u00e1 prav\u00e1 grilovacia m\u00e1gia! Teplota grilu:Pre steaky a brav\u010dov\u00e9 m\u00e4so potrebujete vysok\u00fa priamu teplotu na za\u010diatku, aby sa vytvorila kr\u00e1sna k\u00f4rka (Maillardova reakcia). Pre hydinu a v\u00e4\u010d\u0161ie kusy m\u00e4sa je lep\u0161ie za\u010da\u0165 s vysokou teplotou a potom prejs\u0165 na nepriamu teplotu (napr\u00edklad presun\u00fa\u0165 m\u00e4so na okraj grilu s men\u0161\u00edm \u017eiarom), aby sa m\u00e4so dopieklo pomaly a rovnomerne bez sp\u00e1lenia. \u010cistota ro\u0161tu:V\u017edy grilujte na \u010distom ro\u0161te. Zvy\u0161ky prip\u00e1len\u00e9ho jedla sa prilepia na m\u00e4so a m\u00f4\u017eu ho po\u0161kodi\u0165. Ro\u0161t o\u010distite dr\u00f4tenou kefou pred aj po grilovan\u00ed. Pr\u00edprava grilu:Pred polo\u017een\u00edm m\u00e4sa ro\u0161t jemne nama\u017ete olejom (napr. papierovou utierkou namo\u010denou v oleji a dr\u017eanou klie\u0161\u0165ami). Zn\u00ed\u017eite tak riziko prilepenia. Neot\u00e1\u010dajte pr\u00edli\u0161 \u010dasto:M\u00e4so oto\u010dte len raz alebo dvakr\u00e1t. Pr\u00edli\u0161 \u010dast\u00e9 ot\u00e1\u010danie br\u00e1ni vytvoreniu k\u00f4rky a \u0161\u0165avy zost\u00e1vaj\u00fa v m\u00e4se. Doba grilovania:Z\u00e1vis\u00ed od typu a hr\u00fabky m\u00e4sa, ako aj od po\u017eadovan\u00e9ho stup\u0148a prepe\u010denia. Investujte do m\u00e4sov\u00e9ho teplomera \u2013 je to najlep\u0161\u00ed priate\u013e ka\u017ed\u00e9ho grilmajstra. Spo\u013eahlivo ur\u010d\u00ed, \u010di je m\u00e4so prepe\u010den\u00e9 presne tak, ako ho chcete. Hov\u00e4dzie steaky: Rare: 52-55 \u00b0C Medium Rare: 55-58 \u00b0C Medium: 60-63 \u00b0C Well Done: 71 \u00b0C a viac Brav\u010dov\u00e9:71 \u00b0C Hydina:74 \u00b0C Ryby:63 \u00b0C  Odpo\u010dinok m\u00e4sa  Ke\u010f je m\u00e4so ugrilovan\u00e9, odolajte nutkaniu hne\u010f ho kr\u00e1ja\u0165. Odpo\u010dinok m\u00e4sa je kriticky d\u00f4le\u017eit\u00fd. Zakryte ho alobalom a nechajte ho odpo\u010d\u00edva\u0165 5-10 min\u00fat (men\u0161ie k\u00fasky), pr\u00edpadne aj 15-20 min\u00fat (v\u00e4\u010d\u0161ie kusy m\u00e4sa). Po\u010das grilovania sa \u0161\u0165avy v m\u00e4se s\u00fastredia v strede. Odpo\u010dinok im umo\u017en\u00ed rovnomerne sa rozpt\u00fdli\u0165 po celom kuse m\u00e4sa, v\u010faka \u010domu bude ove\u013ea \u0161\u0165avnatej\u0161ie a chutnej\u0161ie. Z\u00e1ver  Grilovanie je nekone\u010dn\u00e9 dobrodru\u017estvo chut\u00ed a techn\u00edk. Experimentujte s r\u00f4znymi druhmi m\u00e4sa, marin\u00e1dami, koreninami a hlavne si u\u017e\u00edvajte proces. S t\u00fdmito tipmi a trochou praxe sa stanete majstrom grilu, ktor\u00fd bude te\u0161i\u0165 nielen seba, ale aj svojich bl\u00edzkych nezabudnute\u013en\u00fdmi kulin\u00e1rskymi z\u00e1\u017eitkami.                                                                                                                                                                                                                                                                                                                                                                                                  "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Ako na grilovanie m\u00e4sa? Od v\u00fdberu m\u00e4sa a\u017e po teplotu grilu","item":"https:\/\/www.meu.sk\/ako-na-grilovanie-masa-od-vyberu-masa-az-po-teplotu-grilu\/#breadcrumbitem"}]}]