“Tofay is Tsiknopempti, and the grill masters have begun preparing to showcase their grilling and cooking skills. Petros Syrigos offers the best recipes…
The grill should be clean. To clean it, cover it with aluminum foil and heat it for 30 minutes to burn off any fat residues. The grill should be sufficiently heated before placing anything on it.
Remove the meats from the refrigerator at least 4 hours in advance so they reach room temperature before grilling.
Do not press the meats as this causes them to lose their juices and dry out.
Season the meats with coarse salt on both sides before placing them on the fire.
To keep the charcoal burning for a long time, cover it with ash.
The best way to extinguish flames from dripping fats is with milk.
It’s good to wipe the grill grates with a cloth soaked in oil to prevent the meats from sticking.
Tsiknopempti: Secrets for proper charcoal grilling
Beef should rest for about 10 minutes before cutting.
Lamb chops require nothing but salt, as they are very fatty.
Pork benefits from a sweet element in the marinade to break down the fatiness.
Do not constantly flip the meats on the grill.
To speed up cooking, cover the meats with aluminum foil.
Souvalki is better cooked on skewers resting on both ends, rather than directly on the grill.”