BBQ Season: Why the First Sunny Day Changes Everything

The First Grill of the Year — A National Ritual

You know how it goes: the moment the thermometer nudges past 15 degrees, someone in the neighbourhood fires up a grill — and suddenly the whole street smells of smoke and summer. According to European household surveys, over half of all Swiss homes own at least one grill. For a country without a tropical climate, that's remarkable. So what drives us to drag the grill out of the basement at the first uncertain sign of spring?

A Brief History of Fire

Grilling is as old as humanity itself. Archaeologists have found evidence of cooked meat dating back well over 100,000 years. Fire didn't just warm us — it shaped us. Biologists believe that cooking food made more energy available to the body, helping fuel the development of our larger brains. In other words: without grilling, we might never have started thinking at all.

The word "barbecue" has an interesting journey behind it. It most likely comes from barbacoa — a word used by the Taíno people of the Caribbean to describe a wooden frame for smoking and drying meat over fire. Spanish sailors brought the term to Europe, and the rest, as they say, is grilled history.

Did you know? The first gas-powered grill was patented in the US in 1954. Its inventor, Don McGlaughlin, considered it a quirky niche idea at the time. Today, gas grills are the world's best-selling grill category.

Charcoal, Gas or Electric — The Great Grill Philosophy

Few topics divide grill enthusiasts quite like the question of heat source. The charcoal camp swears by the unmistakable smoky flavour and the ritual of lighting up — yes, the waiting is part of it. Gas fans appreciate control: precise temperature adjustment, and guests who don't fall asleep waiting for the grill to heat up. Electric grills shine in cities where open flames on balconies are prohibited.

A Japanese curiosity: Tokyo has specialist restaurants that work exclusively with Binchōtan — a white charcoal made from ubame oak, produced using a method dating back to the 18th century. A kilogram can cost up to CHF 80. The smoke? Barely noticeable. The result? Supposedly unmatched.

Gadgets That Actually Make a Difference

Between a burnt sausage and the perfect grill result, there's often just one smart tool. A digital grill thermometer is a true game-changer for meat lovers — no more guessing whether the chicken is cooked through. Many models connect via Bluetooth to your phone and alert you before the meat is overdone.

If you grill on a balcony but can't use open flames, a modern contact grill might be your answer. Today's models reach over 250°C and create the classic grill marks — without smoke, sparks, or trouble with the building management. Add a quality stainless steel grill basket for vegetables, fish and smaller pieces — turning them becomes effortless, and nothing falls into the coals anymore.

And don't forget: a long grill tong with a heat-resistant grip. Forearm burns are among the most common grilling injuries — and entirely avoidable with the right tools.

The Secret of a Perfect Marinade

Marinating is pure chemistry. Acid — lemon juice, vinegar or yoghurt — tenderises meat by breaking down protein structures. Oil carries fat-soluble flavours deep into the meat. Salt first draws moisture out, then draws it back in if left long enough. Professional advice: marinate for at least six hours, ideally overnight. And take the meat out of the fridge only once the grill has reached operating temperature.

What's the first thing on your grill this season? Browse the enjoymedia range — you might just find the missing gadget for the perfect spring BBQ.