FIRE&FOOD Grill and BBQ recipes
Roast pork in tobacco coating with crispy potato salad à la Kathi, chestnut crunch and black tea jus
Grill recipe from FIRE&FOOD
Roasted Chicken with Corn Puree and Apricot Chutney
Barbecue recipe from Little Hawk Blackburn
Glazed rabbit liver from the plancha plate on crostini with chickweed
Barbecue recipe by Heiko Arndt
Corn-fed chicken leg deluxe “Orient-Style” with hummus, nut-mint gremolata and oriental lentil salad
Barbecue recipe by Heiko Arndt
Suckling pig roll roast with wild garlic pesto, fried potatoes, green asparagus, cherry tomatoes and hollandaise sauce
Barbecue recipe by Oliver Seibt
Tomahawk as a one-bite appetizer with sage and wild garlic gremolata
Barbecue recipe by Bjoern Terhorst
Alte Wutz – Dry-aged pork chop with grilled vegetables refined with thyme, tarragon, oregano and sage
Barbecue recipe by Martin Rubner (Baden-BBQ Team)
Classic pork belly from the smoker with potato-celery mash and port wine sauce
Grill recipe by Eddy (Schülke) The Butcher
Shoulder of pork on pointed cabbage and potato noodle pan
Barbecue recipe by Sebastian Engl
Pork belly sous-vide with strong port wine sauce
Grill recipe by Eddy (Schülke) The Butcher
Crispy fried pike-perch with pointed cabbage, watercress and blackberries
Barbecue recipe by Ralf Jakumeit