Ribs, chops & co. – Would you like a little more?

Ribs, chops & co. – Would you like a little more?

Whether it's a club party, a family celebration or just a big party with your mates: sometimes you need a little more meat on the grill or in the smoker. Large pieces of meat are always a good idea when it comes to feeding as many people as possible at the same time. This way, everything can be planned well in advance and the amount of work done on the fire is kept to a minimum. Served with simple but impressive side dishes - also from the grill, of course - with a little practice, you can achieve the goal in a casual and relaxed manner.

Meat and grill expert Karl-Heinz Drews aka Kalle is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. www.karlheinzdrews.de

Kalle's professional tip: If you are planning a barbecue event with 20 people using my recipes, then calculate with 500 grams of meat per person, including bones. That way, no one will be left hungry at the table. My recipes are calculated for four people. The recipe illustrations were designed for around 20 people.

Recipe for:
Tomahawk with sweet potatoes and vegetables

Ingredients
(for 4 people):
• 1 tomahawk with 2 ribs
• 2 orange sweet potatoes
• 1 small zucchini
• 1 small eggplant
• 1 red pepper
• 200 g oyster mushrooms
• Olive oil
• Salt
• Pepper
• Paprika powder
• ½ organic lemon
• 1 cup sour cream
• Chives
• Rub of your choice

Logs soaked in whiskey provide a special smoky aroma.

Preparation:

➊ Rub the tomahawk vigorously on all sides with the rub.

➋ Place the meat in the smoker at 120 °C for approx. 3–3 ½ hours until a core temperature of 57 °C is reached.

➌ Halve the zucchini and eggplant and cut into slices; clean the peppers, halve them and cut them into strips; cut the oyster mushrooms into strips. Peel the sweet potatoes and cut them into quarters.

➍ Grill everything on the plancha with olive oil and season with salt, pepper, paprika powder and finally add a splash of lemon juice.

➎ Cut the chives into fine rolls and mix with the sour cream. Season to taste with salt, pepper and lemon zest.

➏ Cut the tomahawk into slices and arrange nicely on 4 plates with the side dishes.

The whole article with all recipes can be found in:

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