A BBQ Expert Shows You How to Up Your Grill Game
Smoked Spare ribs
Our shopping list for 2:
- 1.5 kg spare ribs
- 2 tbsp salt
- 1 tbsp brown sugar
- 2 tsp sweet paprika powder
- 1 tsp white pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 200 ml apple juice
- 50 ml apple vinegar
- 5 tbsp honey
- 2 tbsp apple juice
- 1 chili
- 1 onion
- 1 garlic clove
- 1 tbsp butter
- 1 tbsp brown sugar
- 2 tbsp mustard
- 250 ml apple juice
- 50 ml apple vinegar
- 1 dash soy sauce
- 100 g ketchup
- 50 g tomato paste
- Salt
- Freshly ground pepper
Preparation:
If not yet done by the butcher, trim the meat with a sharp knife and remove the fine silver membrane. Then rinse under cold water, dab and check carefully for any bone fragments.
Find a printable version of our shopping list here:
Fish Skewers with Lemongrass-Coconut Marinade
Our shopping list for 2:
- 400 g white fish
- 2-3 stalks lemongrass
- 300 ml coconut milk
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cardamom
- 1 tsp star anise
- 1 tsp cloves
Preparation:
For the lemongrass-coconut marinade, cut a thin slice off the bottom of the lemongrass stalks and remove the hard outer leaf. Cut the stalks in half and tap them to release the flavor, then cut them into pieces. Finely grind the spices in a mortar and roast in a pan without fat, add the lemongrass and deglaze with the coconut milk. Reduce the temperature and add the spices, steep for about 10 to 15 minutes and allow to cool completely.
For the fish skewers, carefully check the whitefish for fine bones, then rinse the fish again with water and pat dry with paper towel. Then place in the cold marinade for at least 4 hours, better still overnight. Dice larger pieces of fish before marinating, smaller ones afterwards.
If you use wood skewers, place them in water for a good half hour before grilling. Remove the fish from the marinade, rinse briefly and dab dry; slide the fish cubes onto the skewers.
Place the skewers over direct heat on a grill rack and cook for about 3 to 4 minutes with the lid closed. Arrange the fish skewers on plates with a fresh sprig of herbs, for example lemon thyme.
Mediterranean Vegetables with Argentinian Chimichurri
Our shopping list for 2:
- 1 small eggplant
- 1 small zucchini
- ½ yellow bell pepper
- ½ red bell pepper
- 1 red onion
- 1 chili pepper
For the garlic marinade
- 1 lemon
- 1-2 garlic cloves
- 50 ml olive oil
- Rock salt
- Freshly ground black pepper
For the Argentinian chimichurri
- 1 handful of fresh herbs, e.g. thyme, oregano and flat parsley
- 1 chili
- 50 ml olive oil
- 1 tbsp red wine vinegar
- Rock salt
- Freshly ground black pepper
Additional accessories: cast iron grill pan
Preparation:
Wash the vegetables and pat them dry. Cut the eggplant in half and salt to remove the bitter substances. After half an hour, dab the eggplant with paper towel to remove excess moisture and salt. Dice the zucchini into pieces of about 2 cm. Remove the seeds from the chili, rinse again and cut into strips. Peel and finely chop the onion.
For the garlic marinade, peel the zest from the lemon and then squeeze the lemon. Peel the garlic and chop finely. Mix the lemon juice with the olive oil, add the garlic and zest and season with salt and pepper. Pour the marinade over the grilled vegetables about an hour before grilling and mix well.
For the Argentinian Chimichurri, wash the herbs, dab dry and, depending on your choice, pluck the fine leaves from the stalk or chop the herbs finely. Halve the chili pepper lengthwise, remove the seeds and cut into fine strips. Stir olive oil and red wine vinegar until smooth, add the chili strips, salt and pepper from the mill to taste and pour over the chopped herbs shortly before serving.
Place the grill pan on the grill over direct heat, add some oil, spread it out by tilting the pan and grill the vegetables at 200°C for about 5-7 minutes.
Arrange the vegetables on plates and serve with the chimichurri.
Mini Chocolate Cakes With Liquid Centers
Our shopping list for 2:
- 20 g sugar
- 2 eggs
- 50 g dark chocolate
- 35 g butter
- 15 g flour
Preparation:
For the batter, beat the sugar and eggs until frothy. Melt the chocolate and butter on the stove in a saucepan, let cool and carefully stir into the egg mixture until it becomes shiny and has a creamy, firm consistency. Sift the flour and stir gently into the batter.
Grease the molds well and fill with the batter.
Bake at 180° C over indirect heat for about 8 to 10 minutes. Turn out the chocolate cakes onto plates and serve plain, or with a scoop of vanilla ice cream or whipped cream and fresh fruit.
Your product has been added to your cart