A Romanian barbecue, or “grătar” as it is fondly called back home, is more than just a meal—it’s a social ritual. Friends and family gather around sizzling grills, sharing laughter, stories, and, of course, incredible food. If you want to recreate this experience, here’s how to do it right.
Preparing the Grill
Preheating
Before you start grilling, it’s essential to preheat the grill properly. If you’re using charcoal or wood, allow at least 20 minutes for it to reach the perfect cooking temperature. A gas grill heats up faster, requiring only about 10 minutes. This step ensures that the meat cooks evenly and develops that signature smoky flavor.
Cleaning
Once the grill is hot, it’s time to clean it. Use a wire brush to remove any residue from previous barbecues. It’s much easier to scrub off debris when the grill is warm. At the start of the grilling season, give it a thorough cleaning to remove any dust or rust that might have accumulated over winter. After your last barbecue of the season, leave a light layer of grease on the grates to prevent rusting. However, if you plan to use the grill again soon, be sure to clean off any excess grease after each use.
Greasing the Grate
To prevent food from sticking, lightly grease the grill before cooking. You can do this by rubbing a piece of fat directly onto the hot grates or by using a clean cloth dipped in oil. Another effective trick is to oil the meat itself before placing it on the grill.
Recipes for a Perfect Romanian Barbecue
Marinating the Meat
The unmistakable flavor of Romanian barbecue comes from a combination of smoke, fat, and the right spices. Whether you’re grilling chicken breast, wings, pork chops, or ribs, marinating the meat beforehand is key. Let it soak in the flavors for a few hours in the fridge, using a mix of salt, pepper, garlic, thyme, and paprika. For extra tenderness, add a splash of beer or a squeeze of lemon juice.
Mititei (Mici) – The Star of the Romanian Grill
No Romanian barbecue is complete without “mici“—flavorful, skinless sausages made from a mix of beef, pork, and lamb, seasoned with garlic, thyme, and baking soda. They are grilled until beautifully charred and served with mustard and fresh bread.
Grilled Vegetables
A great barbecue isn’t just about meat. Enhance the experience with grilled vegetables like onions, mushrooms, asparagus, corn, zucchini, bell peppers, and tomatoes. Lightly brush them with olive oil and season with salt before grilling. For an authentic Romanian touch, serve them with a generous side of Romanian cheese, “telemea” or “caș” – its salty, creamy texture perfectly complements the smoky sweetness of the veggies. You can even crumble the cheese over the hot vegetables right before serving for an extra burst of flavor.
Tips and Tricks for the Best Barbecue
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Onion Trick for Extra Flavor
Rub a halved onion over the hot grill grates to loosen residue and add a hint of sweetness. Then, toss it onto the coals or flames for an extra layer of smoky aroma in your barbecue.
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Turn the meat as little as possible
Flipping the meat too often can dry it out. Ideally, each piece should only be turned once.
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Use a spatula, not a fork
Piercing the meat with a fork allows precious juices to escape, making it less tender. Instead, use a spatula or tongs.
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Don’t press down on the meat
It might be tempting to press burgers or steaks against the grill, but this forces out the juices that give them flavor.
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Let the meat rest
After grilling, allow the meat to rest for a few minutes before serving. This helps retain moisture and enhances taste.
A true Romanian barbecue isn’t just about grilling food—it’s about bringing people together. Serve everything with fresh homemade bread, mustard, pickles, and a side of cold beer or homemade “socată” (elderflower lemonade).
By following these steps, you’ll not only prepare delicious food but also recreate the warm and lively spirit of a true Romanian grătar. Poftă bună!