Celebrity Chef Warns of Dangers of Pre-Marinated Meats at the Grill
Renowned German chef Johann Lafer has sounded the alarm about the risks of pre-marinated meats at the grill, cautioning that the marinade can drip onto the flames and produce toxic fumes. In an interview with the Neue Osnabrücker Zeitung, Lafer emphasized the importance of removing excess marinade before grilling and expressed his own reluctance to purchase pre-marinated products.
Lafer’s aversion to pre-marinated meats stems from the uncertainty of how long the meat has been marinating, a concern that is alleviated when cooking a whole fish, which he prefers. The chef also advised against adding moisture to the grill by seasoning food with wet marinades, instead recommending dry rubs, which he believes enhance the flavor of the dish.
Lafer’s distaste for the burnt, chemical-like smell of pre-marinated meats is palpable, likening it to the pungent aroma of Moped gasoline, a memory that is deeply ingrained due to his childhood on a farm in the Steiermark region of Austria. Growing up, Lafer would watch his father, who was responsible for lighting the grill, add motor oil to the coals, a practice that imbued the grilled sausages and pork chops with a distinctive flavor reminiscent of exhaust fumes. For decades, Lafer’s interest in grilling was at an all-time low, but his passion for the craft has been rekindled and he now shares his expertise with the public.