Grilling knowledge & know-how

Grillwissen & Know-How -

Sous-vide devices are established worldwide in professional kitchens - especially in top-class restaurants. They make preparation and meal planning much easier and are also becoming increasingly popular with ambitious amateur cooks. Sous-vide cooking multiplies the...

Read more

Why does raw meat become shelf-stable even without refrigeration after treatment (salting, smoking and maturing), and is it even possible to produce such products at home using simple means? The answer: Yes - if you...

Read more

Hardly any other food fish is as popular in our country as salmon. Like the trout, it belongs to the salmonid family (salmon fish). Salmon are so-called anadromous fish and can adapt their water balance...

Read more

Box and Pipe: Smoking boxes or pipes are ideal for chips of almost all sizes. They can be used in charcoal or gas grills and are reusable as often as you like One of the...

Read more

The art of marinating is part of grilling and barbecuing. Whether meat, fish, vegetables or fruit - many things simply taste better when they have been allowed to soak in the marinade for a while....

Read more

"Do you inject your pulled pork?" Hardly any question, when asked on relevant internet platforms, triggers such a controversial discussion. The effect is zero, say some. It adds real juiciness and flavor, say others. In...

Read more