bbq recipe for the perfect steak

Making a perfect steak

It must look like a steak.

A perfect steak is a special treat for meat lovers. A nice crust outside and slightly pink inside - as it should be. But, unfortunately, is out of the steak on the grill quickly a tough, dry piece of meat. With our tips for buying meat, preparation and timing you manage the perfect grilled steak.

Compact barbecue on the balcony railing joy

The Bruce BBQ Grill provides space-saving grill pleasure - thanks to lightning-fast mounting on wall or on the balcony.
The balmy summer weather makes you want to have a barbecue with friends. But what if the home balcony is too narrow to accommodate friends together to barbecue? The solution is Bruce BBQ barbecue - and is our gimmick of the week.

Made much more pleasant to the barbecue at home - without even your own garden. How does it work? Introducing the ultimate wizard. Permit, Bruce. Bruce BBQ barbecue.

The handy mini-barbecue in window box format adapts to the balcony railing or can be screwed to the wall with the included accessories. Installation is smooth, finished twitching - once the box barbecue adorns the balcony railing and burn the coal, sweetens the flavor of fresh sausages and steaks the summer. The BBQ barbecue is both a short session and extended by Brutzelparties - with its six kilograms Bruce brings nothing as fast as amended.

A voodoo doll is perfect for relieving stress in between - you can let out your anger really, if she wins the upper hand. Imagine Just imagine your boss to hold in your hand and then stab. If your boss does not really meet this doll ...
The rectangular balcony barbecue are made of a durable steel and thus a long-term companion for the barbecue master of the nation. In addition to outdoor and indoor box includes a base and a cover plate also included, such as mounting hardware and installation instructions.
One little tip on the edge: In rent to spoil not only the envy of neighbors with distinct sausage grilling pleasure, but also clauses in leases that prohibit barbecueing on the balcony. Before you Bruce comes into the house, so you better take a look at your lease.

Apparent bbq heart attack at Heart Attack Grill hamburger

Apparent heart attack at Heart Attack Grill

A man -- not the man who suffered from heart attack symptoms -- eats a burger from the Heart Attack Grill in Las Vegas. (CBS)
(BBQ News)  The Heart Attack Grill in Las Vegas is proud of its name.
It warns customers, "This establishment is bad for your health."

Man stricken eating heart attack grill burger
Video: A meal to die for
So this story may sound too good to be true: A customer at the barbecue restaurant, while eating a 6,000-calorie burger called the Triple Bypass Burger, was stricken with an apparent heart attack. And it was all caught on the cell phone video.

But some patrons thought it was all an act.

The video of the incident went viral online. The video shows paramedics wheeling a man having a heart attack out of a barbecue restaurant that advertises its food can kill. It's the kind of publicity other barbecue restaurants would run from -- but not this one.

Jon Basso, owner of the Heart Attack Grill, told BBQ News, "We throw slogans at you like, 'Taste worth dying for.'"

Basso calls himself Dr. Jon and his waitresses "nurses." Diners wear hospital gowns.

"I am here to tell you straight out I am here to make a buck," Basso said.

Basso says plenty of barbecue restaurants serve unhealthy food -- he's just honest about it.

Basso told BBQ News, "Anything that is legal that you want to eat or drink that's fun, that enriches your life at the moment, I will sell it to you."

Sharon Myers, a Heart Attack Grill customer, said at a visit to the barbecue restaurant, "Every once in a while you have to indulge, so we thought we would indulge today."

Basso said, "Who doesn't want to risk a little danger every once in a while. If I can put danger back into hamburgers, all the better."

But on Saturday night, the reality of what that can lead to hit hard when a man eating a burger called a Triple Bypass suddenly seemed like he needed one. Waitress Tracy Chamberlin called 911.

"I am nowhere near a nurse," Chamberlin said. "I just play one when I come to work"

The ambulance got there fast.

"People were taking pictures," Chamberlin recalled. "I had people ask me, 'Is this a stunt, do you do this on a regular basis? (I said,) 'No, it's not a stunt, this is for real, this man is sick.'"

BBQ News asked a cardiologist if one hamburger recipes -- even a huge one -- could actually cause a heart attack.

Dr. Sohail Anjum, a cardiologist, said, "I don't think hamburger recipes bite or eating a whole hamburger recipes can give you a heart attack."

Paramedics said he would probably be OK but for medical privacy reasons won't release his name or condition.

For those who suspect a publicity stunt, Las Vegas Fire and Rescue confirms that a man with heart attack symptoms was taken from the Heart Attack Grill to the hospital.

BBQ News confirmed that he left without paying for his Triple Bypass Burger.

The best barbecue recipes

The summer is approaching and with it the barbecue season. Read the
best barbecue tips and recipes!

Few things are more beautiful than on a warm summer evening and the
grill to heat up meat, fish and vegetables to make the open air at
all.

There are several things to consider, here are the five commandments grill:

First Pay attention to the quality
To resort to cheap offers, pays when grilling is not enough. For here
the meat quality is essential.

Second Do not forget - the marinade
One should marinate for several hours before the barbecue. Before you
put marinated meat on the grill, blot it off with paper towels.

Third Correct seasoning
The spices should accentuate the natural flavor of the flesh, but in
no case cover. Salted is always the grilling until just before it is
placed on the grate.

4th Not save the charcoal
Here to set the pen is worth saving, not themselves. Because of good
quality charcoal grill has a richer glow and less ash.

5th Tobacco-is also
So no meat juices or fat drips into the coals, you should confirm the
grill or grill with aluminum foil cups to use.

For those who want to try something new when grilling times we have
three extraordinary recipes by star restaurateur Mario Plachutta:

Chicken kebabs on lemongrass with tortillas
Ingredients for 8 servings
540 g chicken breast
8 pcs lemon grass
Salt, pepper, 2 tablespoons honey
1 / 16 liter soy sauce
Tortillas:
4 tortilla flatbread
150 g Vegetable Soup
100 g oyster mushrooms
80 g of soybean sprouts
50 g bamboo
80 g spring onions
80 g sugar snap peas
2 Pak Choi
1 tablespoon peanut oil
Cilantro, soy sauce, ginger and garlic (to taste)

Preparation
To prepare the chicken breasts cut into bite-size pieces, lemon grass
and brush the meat on the skewer.
Now marinate with salt, pepper, soy sauce and honey and take at least
2 hours. Then only briefly on the grill on both sides until golden
brown.
Heat the tortillas for the peanut oil and fry the vegetables and
mushrooms in it sharp. Cool season with soy sauce, ginger and garlic
and drain. Fill the vegetable mixture into the tortillas on the grill
and take brown.
Serve with the skewers and season with fresh coriander (to taste).

On the next page: Hot Chicken Wings and Rosemary Potatoes with Lammkotlett

Hot Chicken Wings with peppers
Ingredients for 4-6 servings
1.6 kg Hühnerflügerl
1 / 16 liter soy sauce
1 / 16 liter Worchester sauce
1 / 16 liter chili sauce
(Sweet and sour)
1 teaspoon curry
3 tablespoons honey
100 g ketchup
lemon juice
Garlic (to taste)
Salt and pepper
8 small green peppers
4 corn on the cob
Olive oil
30 g butter

Preparation
For the marinade, soy, Worchester and chili sauce, honey, ketchup,
Mix lemon juice and garlic. Then to taste with salt and pepper.
Hühnerflügerl in the water to the boil and infuse for 5 minutes.
Remove from the South and still lukewarm insert to the marinade.
Oiling the grate before grilling and lightly fry the wings on both
sides until golden brown.
Paprika once rich with oil and fry for 5 minutes in the oven at 180
degrees. Then just put the corn on the grill. Serve the vegetables
with the Wings.

Lamb chops with rosemary potatoes
For 4 servings
12 lamb chops
(Each containing 70-80 g)
500 g mini-potatoes
2 bell peppers (red and yellow), salt, pepper
Garlic (to taste)
fresh herbs
Olive oil
fresh rosemary

Preparation
The lamb chops (preferably already in the morning) Marinate with
garlic, herbs, pepper and oil.
Rub the peppers with salt and olive oil and roast at 200 degrees about
10 minutes in the oven. Only now deseed the peppers, peel and cut into
chunks.
Before serving again briefly with the chops on the grill and color can take.
Wash potatoes and boil in salted water until tender. Then put on an
aluminum foil with some olive oil, pepper, salt and fresh rosemary on
the grill and cook until crisp.
Serve with the lamb.

How to barbecue tasty and healthy

With these tips, the barbecue season a real pleasure.

Now barbecue smell in the air! Thus, the Brutzel-season is a success,
we have the best tips for you.

The main grill rules
- Prefer Lean meat
- Grilled vegetables are delicious and healthy
- Do not salt bbq food before barbecue
- Nothing cured barbecue
- Grilled food can not burn
- Local grilled fish tastes fantastic

Here you will find the best barbecue recipes!

The 8 commandments grill
First Pay attention to the quality
To resort to cheap offers, pays when grilling is not enough. The meat
quality is important.

Second Marinade
One should marinate for several hours before the barbecue. Before you
put marinated meat on the grill, blot it off with paper towels.

Third Correct seasoning
The spices should accentuate the natural flavor of the flesh, but in
no case cover. Salted is always the grilling until just before it is
placed on the grate.

4th Do not save on charcoal
Here to set the pen is worth saving, not themselves. Because of good
quality charcoal grill has a richer glow and less ash.

5th Tobacco-is also
So no meat juices or fat drips into the fire (in fact this form
cancer-causing substances), you should confirm the grill or grill with
aluminum foil cups to use.

6th Time can
Meat on the grill first place if the coal is completely smolder.

7th It does not always have to be meat
Vegetable skewers or whole pieces of vegetables (peppers, eggplant
barbecued ,...) taste delicious! You will also save calories. Also
fresh fish can be grilled.

8th Healthy Supplements
Fresh salads, tasty vegetables and baked potatoes are easy to grill
it. Access to calm and refrain from fat dressings and sauces.

Public picnic areas
For Whom the snack on his journey is not enough, the barbecue area is
just right. Picnic areas and barbecue areas in recreational areas can
arise in Vienna holiday mood. A beautiful day in the great outdoors at
selbstgegrillten delights is a delight. Grilling is only permitted on
public barbecues.

BBQ fun: Healthy food grilled

Chef Alain Weissgerber serves simple but healthy food from the grill.

Nowhere else can be better than depend on Lake Neusiedl in the house
in the lake. Chill out music, and the waves lapping at the lake there.
Patron Alain Weissgerber can throw on the grill and fish, seafood,
vegetables and steaks on the grill glow. Simple dishes, but still of
the highest pleasure.

You have to change for this idyll on the Hungarian side of the
Neusiedler Lake (1 hour away from Vienna). The house on the lake with
a wonderful, genuine thatched roof style is a real pearl. It is
actually in the middle of the lake - has a clear view of the Sea of
the Viennese. The rooms have plenty of charm and none are alike. The
quickest way is through the jewel in the water with a boat. Life at
sea can be in this country (even if the location is officially in
Hungary) do not experience more beautiful.

Jewel "in the lake house"
Alain Gerber and Barbara Weiss Lake Neusiedl Eselböck act as a perfect
host. The house on the lake you can feel the unique atmosphere
Taubenkobel - only at moderate prices.

Madonna asked the famous chef, his personal barbecue hits betray.
Weissgerber dishes up plenty of vegetables, fish and meat. "When
cooking I like it best pure. To serve up the best flavor to its
guests, of course you need the best ingredients, "Weiss said Gerber.

Meaning: Do not save when shopping! Then you need no fat and calorie
sauces to flavor to conjure up on the plate.

Barbecue collection
The selection of the grill is always more to a little science. Does
the simple charcoal grill has been out long. Gas, electric, charcoal
or even a small kitchen Ourdoor are quite fashionable these days. As
desired, place and there is need of producers such as outdoor boss
meanwhile individual open-air kitchens, you can become the master of
fire.

Pike-perch from Lake Neusiedl in foil with garlic
Ingredients: 4 tablespoons olive oil, 1 perch as a whole (about 1 kg),
sliced ​​½ fennel, 4 sprigs of rosemary, 4 sprigs thyme, 3 lemons, 3
bulbs garlic, sea salt, pepper, bay leaves 3 pieces
Preparation: exclude the pike, scales cut with a sharp knife and
season with sea salt and freshly ground pepper. The sliced ​​fennel
with two branches of rosemary and two branches of thyme, bay leaves
and a bulb of garlic and mix together to fill the pike. Spread
aluminum foil, brush with olive oil and sprinkle with sea salt. The
pike lay out and brush with olive oil again. Zander the good wrap and
cook at 300 ° C with a closed grill about fifteen minutes. Then open
the foil, garnish the fish with the remaining herbs and lemon. If
necessary, drizzle with olive oil again. Serve with salads all summer
suit (tomatoes, cucumbers, lettuce, etc.), grilled peppers and
potatoes foil.

Seewinkler marinated grilled vegetables
Ingredients: 1 eggplant, 3 pieces potatoes, 6 pieces shallots, 1 piece
of yellow zucchini, 1 piece of green zucchini, 4 pieces zucchini
flower, 4 pcs artichokes, 2 piece spring onion, 1 piece of pepper, 1
bush cherry tomatoes, 2 sprigs rosemary, 2 sprigs thyme, 2 sprigs of
basil, 4 tablespoons olive oil, 1 dash of pepper vinegar (Gegenbauer),
salt and freshly ground pepper

Preparation: Wash the vegetables and then dry them well. Zucchini,
eggplant and bell pepper cut into desired shape (not too thin). Halve
the artichokes zuputzen, and like the rest of the vegetables with salt
and pepper marinade from the mill. Vegetables at an open barbecue
grill slowly. Ready vegetables on a plate, season with vinegar and oil
and garnish with herbs.

Côte de Boeuf with grilled scallions
Ingredients: 1 Côte de Boeuf (700 g), salt, pepper, 5 sprigs rosemary,
5 sprigs thyme, juniper berries, black peppercorns, whole, 3 pieces
laurel leaves, 1 / 16 liters of olive oil, 8 pieces of shallots, 2
pieces chili peppers, garlic cloves, unpeeled 3 pieces, 2 pieces of
garlic (whole)

Preparation: Season the meat with pepper (no salt), olive oil, herbs
and garlic in a vacuum bag and remove the air. If you do not have a
vacuum device, then the meat marinate for 24 hours in a covered
container. Côte de Boeuf remove, season with salt and pepper on both
sides and at 300 ° C for about 6 minutes with grill closed grill. Then
about 10 minutes at an open grill cooked pink. Garlic in half and
marinate in the bowl with the shallots with olive oil, salt, pepper.
Mitgrillen slowly sideways. Côte de Boeuf serve on a board with herbs,
shallots and garlic. As an accompaniment to fit foil potatoes, grilled
potato slices and all kinds of vegetables and salad. This Dijon
mustard and barbecue sauce.

FIRE & FOOD starts in the winter bbq season

Over 24 percent are freezing at the grill, defying snow and ice. And -
let's be honest, outside in the snow, a crackling fire, delicious
treats on the grill, plus maybe a glass of punch or hot tea, what a
charming idea for one. For the true fans grilling and barbecue grill
Now begins the winter.

Winter grilling
For the first time appears a winter edition of the grill and barbecue
FIRE & FOOD magazine. In the current issue are the specifics of
grilling during the cold season in focus.
FIRE & FOOD this shows the appropriate equipment and techniques, tips
for selecting the proper fuel, plus expert tips and many "winterized"
recipes for the success of an unforgettable grilling and barbecue
evenings. Furthermore, the magazine takes its readers e.g. with
exciting on a culinary tour of Finland, visited Switzerland a
professional BBQ team, dealing with festive shows how to roast and
tasty winter meals cooked in the Dutch Oven. Helpful tips, news and
ideas for Christmas presents, complete the broad spectrum of the new
issue of FOOD & FIRE.

FOOD & FIRE The winter edition is the 11th November directly from the
publisher or barbecue stores.