{"id":769,"date":"2010-06-06T16:47:08","date_gmt":"2010-06-06T14:47:08","guid":{"rendered":"http:\/\/foodies.dk\/?p=769"},"modified":"2010-06-06T16:47:08","modified_gmt":"2010-06-06T14:47:08","slug":"b%c3%b8f-pa-grillen","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=769","title":{"rendered":"B\u00f8f p\u00e5 grillen!"},"content":{"rendered":"<p>\t\t\t\tDer findes b\u00f8ffer og s\u00e5 findes der B\u00d8FFER! De fleste b\u00f8ffer der steges i Danmark kommer fra supermarkedernes k\u00f8lediske, hvor smarte m\u00e6rkater fort\u00e6ller dig at 2 b\u00f8ffer p\u00e5 tilsammen 300-350gr er store b\u00f8ffer. Men en b\u00f8f skal have en hvis st\u00f8rrelse inden den er god at grille. Den skal v\u00e6re mindst 2\u00bdcm tyk og s\u00e5 har den helt automatisk en v\u00e6gt p\u00e5 mindst 250gr.<\/p>\n<p>I dag grillede vi nogle rigtige b\u00f8ffer!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/raaboef.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-770\" title=\"raaboef\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/raaboef-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>500gr super m\u00f8rt dansk \u00f8kologisk oksek\u00f8d fra fritg\u00e5ende dyr\u2026 500gr per b\u00f8f\u00a0 alts\u00e5\u2026 i alt 2kg super m\u00f8rt k\u00f8d fra <a href=\"http:\/\/www.fuglebjerggaard.dk\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fuglebjergg\u00e5rd<\/a> \u2013 det bliver ikke bedre!<\/p>\n<p>Men hvordan griller man s\u00e5 bedst s\u00e5dan en b\u00f8f?<\/p>\n<p>Jo har man en kuglegrill s\u00e5 er man kl\u00e6dt p\u00e5 til at f\u00e5 det bedste ud af k\u00f8det \u2013 s\u00e5dan en b\u00f8f skal jo v\u00e6re grillet grundigt p\u00e5 ydersiden, men alligevel r\u00f8d eller medium indeni\u2026<\/p>\n<p>Fidusen er f\u00f8rst og fremmest at bruge tr\u00e6kul i stedet for briketter. Tr\u00e6kul br\u00e6nder ved en langt h\u00f8jere temperatur og giver derfor en rigtig grillskorpe til k\u00f8det p\u00e5 kort tid.<\/p>\n<p>Den anden del af processen er den indirekte del, hvor k\u00f8det for varme uden at k\u00f8det brankes\u2026<\/p>\n<p>Sat sammen betyder det at processen er enkel:<\/p>\n<p>T\u00e6nd op i grillen med det der hedder 50\/50 kul. Det vil sige at tr\u00e6kullene kun ligger p\u00e5 den ene halvdel af kulristen.<\/p>\n<p>N\u00e5r kullene alle er r\u00f8dgl\u00f8dende og varmen er h\u00f8jest kommes k\u00f8det p\u00e5. Giv det ca. 2min p\u00e5 hver side til det har den rigtige grillede skorpe og s\u00e5 skal det v\u00e6k fra varmen. Kom k\u00f8det over p\u00e5 den side hvor der ikke er nogen kul og kom l\u00e5get p\u00e5.<\/p>\n<p>Tiden kan ikke bare gives \u2013 du er n\u00f8d til at m\u00e6rke p\u00e5 det. Det mest kendte trick et at sammenligne med musklen mellem tommel og pegefinger:<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bruger du ingen fingre f\u00f8les det som r\u00e5t k\u00f8d<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Samler du pege og tommelfinger f\u00f8les det som r\u00f8dt k\u00f8d<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Samler du langfinger og tommefinger f\u00f8les det som \u201dmedium rare\u201d<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Samler du ringfinger og tommelfinger er vi p\u00e5 medium<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 F\u00f8les din b\u00f8f som n\u00e5r du samler lillefinger og tommelfinger\u2026 Ja s\u00e5 er den gennemstegt (og \u00f8delagt).<\/p>\n<p>De b\u00f8ffer vi stegte i dag fik 2 min p\u00e5 hver side p\u00e5 direkte varme og 5 min under l\u00e5g indirekte \u2013 og de var perfekt \u201dmedium rare\u201d.<\/p>\n<p>N\u00e5r b\u00f8ffen er n\u00e5et til det stadie du vil have den skal den tages af og have lov at hvile. L\u00e6g den p\u00e5 et fad og kom en lille smule hvidl\u00f8gssm\u00f8r p\u00e5 inden du d\u00e6kker den l\u00f8st med s\u00f8lvpapir og lader st\u00e5 i 5 min.<\/p>\n<p>Efter 5 min har safterne samles sig i k\u00f8det igen og den er klar til at spise \u2013 velbekomme!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/boef.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-772\" title=\"boef\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/boef-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/a>\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tDer findes b\u00f8ffer og s\u00e5 findes der B\u00d8FFER! De fleste b\u00f8ffer der steges i Danmark kommer fra supermarkedernes k\u00f8lediske, hvor smarte m\u00e6rkater fort\u00e6ller dig at 2 b\u00f8ffer p\u00e5 tilsammen 300-350gr er store b\u00f8ffer. Men en b\u00f8f skal have en hvis st\u00f8rrelse inden den er god at grille. Den skal v\u00e6re mindst 2\u00bdcm tyk og s\u00e5 har den helt automatisk en v\u00e6gt p\u00e5 mindst 250gr.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2,9],"tags":[192,402,405,545,608,635],"class_list":["post-769","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-grill","tag-grill","tag-okse","tag-oksekd","tag-steak","tag-trkul","tag-weber"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-cp","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=769"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/769\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}