Bavarian BBQ Week 2020: Europe's largest barbecue scene meeting

Just before the weather tempts you to have your first barbecue evenings, the Bavarian BBQ Week will be presenting everything you need to know about grilling and cooking outdoors from March 11 to March 15, 2020 as part of the Garten München. A highlight: The Dutch Oven Cook-Off 2020 presented by FIRE&FOOD.

A whole stage full of (grill) highlights
Grill world champion Christoph Gollenz is of course not only appearing as a jury member at the Bavarian BBQ Week: he also shines with his knowledge on the stage, where lectures, workshops and demonstrations are offered around the clock. The grill master explains, for example, how to prepare salmon perfectly, or how to get as much flavour out of a product as possible. But more unusual things are also on the programme: who would have thought, for example, that grilling a carp could be a real culinary highlight? It all depends on the right preparation - Christoph Gollenz reveals the best tricks. The basics of meat are also a regular topic on stage: What makes a good piece of meat? Which cut is best suited to which preparation and what do I have to look out for when buying? What makes a piece of meat "good" meat, is it the breed of cattle, the feeding or the way it is kept? Questions from the audience are welcome and will be answered with pleasure.

Woman at the grill with new BBQ recipe
The grill - a man's domain? Not at all. Anja Auer shows this impressively. The former Pilates trainer has made a career as a "woman at the grill" and is well-known on the internet for her online videos and recipe blog. This has now grown into an entire online magazine, to which other authors also contribute recipes. Of course, Anja Auer cannot be missed at the Bavarian BBQ Week: on the very first day, on Wednesday, March 11, 2020 at 3:00 p.m., she will cook her recipe, which has been specially reinterpreted for the Bavarian BBQ Week, on stage in a Dutch oven. There will be "Octopus Galician style", i.e. a whole octopus with potatoes, which will later be prepared as bite-sized tapas and tasted by the trade fair audience.

Grill trends 2020 at a glance
The biggest barbecue meeting in the scene also features the trends for the upcoming season. The pellet grill is very much on the rise: "Almost all well-known manufacturers have introduced such devices or are now bringing them onto the market," says Cornelia Lutz, project manager of the event. Some of them are on display at the Bavarian BBQ Week. As the name suggests, the indirectly grilling devices are fueled with single-variety pellets, pressed from hickory, cherry or other high-quality woods, whose smoke aromas affect the taste of the grilled food. They are also relatively easy to use.

The fire plate began its triumphal march last year and is also scoring points in 2020 with its particularly communicative aspect: everyone can stand together around the hot ring and prepare their own grilled dishes. Fire plates are particularly suitable for quick grilling and Mediterranean cuisine. They are also good for working with liquids, whether sauces or alcohol - the liquid is reduced and the taste nestles nicely against the grilled food. Ceramic grills are still on trend and look something like a large flowerpot with a lid. The ceramic stores the heat for hours, uses little energy and keeps the temperature constant over a long period of time.

All of these devices are on display at the Bavarian BBQ Week, some of them in operation, and can be compared and tested. And of course it doesn't stop with the grills: sauces and spices, thermometers and aprons - everything that makes the hearts of grill and outdoor fans beat faster or can make time outdoors more relaxed and interesting is represented at the Bavarian BBQ Week. A must for grill fans and those who want to become one.