{"id":674,"date":"2009-06-05T20:20:14","date_gmt":"2009-06-05T18:20:14","guid":{"rendered":"http:\/\/www.grueiro.ch\/blog\/?p=674"},"modified":"2009-06-12T11:14:54","modified_gmt":"2009-06-12T09:14:54","slug":"die-grillsaison-ist-eroffnet","status":"publish","type":"post","link":"https:\/\/www.grueiro.ch\/blog\/?p=674","title":{"rendered":"Die Grillsaison ist er\u00f6ffnet"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1448\" class=\"aligncenter size-full wp-image-717\" title=\"monster_burger_klein\" src=\"http:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/monster_burger_klein.jpg\" alt=\"monster_burger_klein\" srcset=\"https:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/monster_burger_klein.jpg 1000w, https:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/monster_burger_klein-207x300.jpg 207w, https:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/monster_burger_klein-707x1024.jpg 707w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<p><br class=\"spacer_\" \/><\/p>\n<p class=\"MsoNormal\"><span><span>Wer noch ein paar Tipps zum Grillen ben\u00f6tigt ist hier genau richtig!<\/span><\/span><\/p>\n<p class=\"MsoNormal\"><span><span><br \/>\n <\/span><\/span><\/p>\n<p class=\"MsoNormal\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\"><span><span>Gem\u00e4ss der <a title=\"Barbecue Bibel\" href=\"http:\/\/www.amazon.de\/Barbecue-Bible-500-Rezepte\/dp\/383315330X\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1244647143&amp;sr=8-1\" target=\"_blank\">Barbecue Bibel <\/a><span>gibt es einen einfachen Weg wie man den Garzustand des Fleisches \u00fcberpr\u00fcfen kann.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\"><span><span><span><br \/>\n <\/span><\/span><\/span><\/p>\n<p><br class=\"spacer_\" \/><\/p>\n<p class=\"MsoNormal\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" class=\"alignleft size-full wp-image-714\" title=\"0607_beststeak_rare_100x100\" src=\"http:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/0607_beststeak_rare_100x100.jpg\" alt=\"0607_beststeak_rare_100x100\" \/><\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Daumen und Zeige Finger:<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><strong>RARE<\/strong> \/ saignant \/ Blutig bis Rosa<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Interne Temperatur: 125 F \/ ~52\u00c2\u00b0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Konsistenz: Weich und Matschig, wie eine rosaroter Schwam<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" class=\"alignleft size-full wp-image-713\" title=\"0607_beststeak_medrare_100x\" src=\"http:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/0607_beststeak_medrare_100x.jpg\" alt=\"0607_beststeak_medrare_100x\" \/><\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Daumen und Mittel Finger:<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><strong>MEDIUM RARE<\/strong> \/ \u00c3\u00a0 point, anglais \/ Rosa, Englisch<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Interne Temperatur: 145 F \/ ~63\u00c2\u00b0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Konsistenz: Fest aber doch nachgebend, wie ein Schaumstoffball<\/p>\n<p style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" class=\"alignleft size-full wp-image-712\" title=\"0607_beststeak_med_100x100\" src=\"http:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/0607_beststeak_med_100x100.jpg\" alt=\"0607_beststeak_med_100x100\" \/><\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Daumen und Ring Finger:<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><strong>MEDIUM<\/strong> \/ demi-anglais \/ Halb durchgebraten<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Interne Temperatur: 160 F \/ ~71\u00c2\u00b0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Konsistenz: Kaum nachgebend, wie ein Squashball<\/p>\n<p style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" class=\"alignleft size-full wp-image-711\" title=\"0607_beststeak_well_100x100\" src=\"http:\/\/www.grueiro.ch\/blog\/wp-content\/uploads\/0607_beststeak_well_100x100.jpg\" alt=\"0607_beststeak_well_100x100\" \/><\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Daumen und Kleiner Finger:<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\"><strong> WELL<\/strong> \/ bien cuit \/ durchgebraten<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Interne Temperatur: 160 F \/ ~77\u00c2\u00b0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">Konsistenz: Fest aber gummig, wie ein Tennisball<\/p>\n<p style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: left;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: center;\">Hier noch ein paar weitere Tipps:\u00c2\u00a0<a href=\"http:\/\/lifehacker.com\/5264724\/top-10-skills-to-master-your-gril\" target=\"_blank\">http:\/\/lifehacker.com\/5264724\/top-10-skills-to-master-your-gril<\/a><\/p>\n<p class=\"MsoNormal\" style=\"text-align: center;\">\u00c2\u00a0<\/p>\n<p class=\"MsoNormal\" style=\"text-align: center;\">&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wer noch ein paar Tipps zum Grillen ben\u00f6tigt ist hier genau richtig! \u00c2\u00a0 Gem\u00e4ss der Barbecue Bibel gibt es einen einfachen Weg wie man den Garzustand des Fleisches \u00fcberpr\u00fcfen kann. Daumen und Zeige Finger: RARE \/ saignant \/ Blutig bis Rosa Interne Temperatur: 125 F \/ ~52\u00c2\u00b0 Konsistenz: Weich und Matschig, wie eine rosaroter Schwam &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.grueiro.ch\/blog\/?p=674\" class=\"more-link\"><span class=\"screen-reader-text\">\u201eDie Grillsaison ist er\u00f6ffnet\u201c <\/span>weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,19,4,3],"tags":[],"class_list":["post-674","post","type-post","status-publish","format-standard","hentry","category-fun","category-kulinarisches","category-private","category-verschiedenes"],"_links":{"self":[{"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/posts\/674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=674"}],"version-history":[{"count":6,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/posts\/674\/revisions"}],"predecessor-version":[{"id":731,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=\/wp\/v2\/posts\/674\/revisions\/731"}],"wp:attachment":[{"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grueiro.ch\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}