SHARPEN YOUR BBQ ACT DELIGHT IN PERFORMANCE

A BBQ Expert Shows You How to Up Your Grill Game

Develop your grilling skills under the guidance of an experienced grill master. Michael Kratz, alias Mitch Barbecue, has created new recipes especially to help you put in a stellar performance during your next barbecue. The chef and head of the Weber Grill Academy in Rheinfelden shows you how to create four impressive dishes that you can wow your guests with. Watch the videos below to find out what’s behind a successful barbecue and learn new tips and tricks directly from the expert.

Smoked Spare ribs

Our shopping list for 2:

1.5 kg spare ribs

For the rub:

2 tbsp salt
1 tbsp brown sugar
2 tsp sweet paprika powder
1 tsp white pepper
½ tsp garlic powder
½ tsp onion powder

For the mop sauce:

200 ml apple juice
50 ml apple vinegar

For the glaze:

5 tbsp honey
2 tbsp apple juice

For the homemade BBQ sauce:

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

Additional accessories: smoker and apple-scented smoking chips

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.

Mix the ingredients for the rub thoroughly and rub generously into the meat 30 minutes before grilling. Mix the apple juice and cider vinegar for the mop sauce, stir the ingredients for the glaze together until smooth and set both aside; if possible, let stand for half an hour.

Water a handful of smoking chips a good half hour in advance and fill the smoking box with them. If you are using a gas grill, place the smoking box onto direct heat – the switched-on burner. If you are using a charcoal grill, place the wood chips directly onto the embers. Add the chips right at the beginning and let them smoke; they will go out after about 30 to 45 minutes. For smoking, put the lid on grill and let the smoky notes soak well into the meat. From about 60° C onwards, the meat fibers will be sealed and no additional smoke flavor will be absorbed.

Prepare the BBQ sauce while the meat is on the grill: remove the seeds from the chili and cut it into fine strips. Peel the onion and the garlic clove. Finely dice the onion, sauté the butter in a frying pan, add the onion and garlic clove. Add the brown sugar and caramelize it, then add the mustard and chili strips, simmer briefly and deglaze with apple juice, apple vinegar and soy sauce. Reduce the liquid to half, puree it, then add ketchup and tomato paste. Finally, season to taste with salt and pepper and briefly bring to a boil again.

Smoke the spare ribs for four to five hours in the indirect zone at about 110° C. Brush on the mop sauce every half hour, and the glaze 30 minutes before the ribs are done.

Before serving, carefully slice the meat between the ribs with a long precision knife, arrange the ribs on plates and serve with the BBQ sauce.

Find a printable version of our shopping list here:

(Pdf 3,377 MB) Mitch Barbecue Shopping List

Fish Skewers with Lemongrass-Coconut Marinade

Our shopping list for 2:

400 g white fish

For the lemongrass-coconut marinade

2-3 stalks lemongrass
300 ml coconut milk
1 tsp cumin
1 tsp coriander
1 tsp cardamom
1 tsp star anise
1 tsp cloves

Additional accessories: wood or metal skewers

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

Preparo:

Lave os vegetais e seque-os. Corte a berinjela na metade e salgue para tirar o amargor. Depois de meia hora, seque a berinjela com papel toalha para remover o excesso de água e sal. Corte a abobrinha em pedaços de aproximadamente 2 cm. Remova as sementes da pimenta, enxágue novamente e corte-a em tiras. Descasque e corte a cebola em fatias finas.

Para a marinada de alho, rale raspas de limão e depois esprema-o. Descasque o alho e pique bem. Misture o suco de limão com o azeite de oliva, acrescente o alho e as raspas de limão, e tempere com sal e pimenta. Coloque a marinada sobre os vegetais por aproximadamente 1 hora antes de grelhar, misturando bem.

Para o Chimichurri argentino, lave e seque as ervas e, dependendo de seu gosto, use as folhas inteiras ou picadas. Corte as pimentas dedo de moça na longitudinal, tire as sementes e pique em fatias bem fininhas. Misture azeite de oliva e vinagre de vinho tinto até incorporar, acrescente as fatias de pimenta, sal e pimenta a gosto e despeje sobre as ervas cortadas alguns minutos antes de servir.

Coloque a frigideira na churrasqueira sob calor direto, acrescente um pouco de azeite, espalhe bem inclinando a frigideira e grelhe os vegetais a 200 °C por 5 a 7 minutos.

Arrume os vegetais em pratos e sirva com o chimichurri.

Bolinhos vulcão de chocolate

Nossa lista de compras para duas pessoas:

20 g de açúcar
2 ovos
50 g de chocolate amargo
35 g de manteiga
15 g de farinha

Acessórios adicionais: formas à prova de fogo

Preparo:

Para a massa, bata o açúcar e os ovos até espumar. Derreta o chocolate e a manteiga em uma panela no fogão. Deixe esfriar. Misture cuidadosamente na mistura com ovos até ficar brilhante e atingir uma consistência firme e cremosa. Peneire a farinha e misture gentilmente na massa.

Unte bem as forminhas e coloque a massa.

Asse a 180 °C em calor indireto por 8 a 10 minutos. Desenforme os bolinhos de chocolate nos pratos e sirva-os puro ou com uma bola de sorvete de creme ou chantilly e frutas frescas.