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.

Fast Food barbecue deluxe recipes

Mc Mörwald
Panel feast burgers, fried chicken Mc & Co.: creations by chef at McDonald's

Gourmet cuisine and fast food are not mutually exclusive: Top
restaurateur Toni Mörwald developed for the fast food giant McDonald's
burgers prepared creations and they also like to personally. Surf &
Turf, Mc panel Feast, Chicken Caprese, Mc fried chicken and barbecue
Argentino call themselves the dashing silent hunger, until the second
January 2012 in the Austro-branches are available.
A site inspection at the Vienna McDonald's showed Hadikgasse: Although
at first glance may seem absurd, a chef can also grill the burgers
quite professionally pursue his craft. "There is nothing improper to
interact synergistically," the enterprising restaurateur said when
asked how it came to cooperation. "Gutburgerlich" is what the fast
food giant, the delights of Lower Austria, which are now available in
all stores and the company, according to spokeswoman Ursula Riegler
created specifically for the Austrian market.

"Gutburgerlich"
"Two well-known restaurant brands, One Vision: The best burger for
everyone," said Mörwald. Quality and speed were not a contradiction,
"fast food" is not necessarily unhealthy. Are crucial for the experts,
especially ingredients and timing: "A good dish depends to 50 percent
by the cook." About 200 recipes of cooking professionals has
developed, five of which have made it to the finals and are now to be
had for everyone. In part, the ingredients have been specially adapted
to the season: the horseradish sauce in the "McTafelschmaus" about the
"Surf & Turf" as a special "feast" for the holidays.

"Food is life time"
Of ideas for the future, or even more unusual collaborations he lacks
not - personally and professionally Mörwald applies to any case: "Food
is life time." "I prefer six meals a day," revealed the gourmet. Or
should we call him but Gourmand? Claims to everything he eats at least
in principle - and he pays attention to quantity and variety. But
"there is sin for me not." Neither does the detailed recipe: "Little
secrets must remain," he chuckled.

Duck breast with orange crust

Ingredients (serves 4):
1 piece of meaty duck breast, salt, pepper, 2 tablespoons vegetable
oil, 1 / 2 liters chicken broth, 4 pieces potatoes (mealy), grated 1
teaspoon thyme, 3 tablespoons honey, 1 piece of orange (juice and
rind), 1 teaspoon ginger, 2 tablespoons Grand Marnier, 1 tablespoon
cilantro, chopped thyme;

Preparation: Rinse the goose breast and pat dry. The skin with a sharp
knife to cut a diamond pattern. Goose breast is golden brown all
around. Then pour half of the broth, cover and let cook for 30
minutes. Peel potatoes and cut into slices. Goose out of the roaster
company, and add potatoes and season with thyme, salt and pepper. Pour
the remaining broth and put it back goose breast. Mix honey, orange
juice and grated rind with the ginger and Grand Marnier. Brush skin
with it and finish cooking for about an hour. 15 minutes before frying
Remove the lid and increase the frying temperature of 220 degrees or
turn on the grill. Six minutes until golden brown topping. Let the
meat rest for a short, cut into slices, potatoes and juice, sprinkle
with chopped cilantro and garnish with fresh thyme branches.

Classic goose with spiced red cabbage and bread roll

Ingredients (serves 4):
1 goose, 3-4 pcs apples, 1 l apple juice & 1 tablespoon honey sauce:
1-2 KL flour, ¼ liter of water or red wine, salt, pepper, marjoram,
spice red cabbage: 600 g red cabbage, 2 slices lemon, 3 orange pieces,
cranberries ½ GL, 2 pcs onion, 2 tablespoons sunflower oil, 2
tablespoons sugar, salt, ¼ red wine, 2 pcs apples, dumplings: 250 g
toast, 3 dl milk, eggs, 2 pieces, 70 g butter, Bd ½ parsley, 1
teaspoon salt, pinch of nutmeg;

Preparing goose: goose wash, pat dry, rub well with salt, pepper
spice, inside with marjoram. Apples, unpeeled enter into the chest
cavity. Preheat oven to 160 °. Pour into a saucepan two-finger high
water, insert the goose with the breast side down. Cook 40 minutes,
turn goose during cooking time and again with juice poured over it.
Can thus drain off the fat, prick the goose with a fork several times
in the legs. 3-4 hours to cook the goose. 10 minutes before frying Mix
the honey with apple juice and coat the skin with it. The tube at 220
° turn and brown the skin. Flour with water or red wine and stir until
smooth, stir in the remaining juice, bring to a boil, let boil down a
bit. Strain the juice and serve extra on the goose

Napkins role debark toast and cut into cubes. Melt butter, milk
abrühren with eggs, chop the parsley. All ingredients with the toast,
season with salt and nutmeg. Napkin Brush with melted butter, spread
mixture on bread, roll thicken, and cook for 25 minutes in the water.

Spicy red cabbage: cabbage finely slice with lemon juice and salt and
knead vigorously, can rest. Heat oil, fry onion, add sugar, just
roast, deglaze with wine, steamed cabbage mix in and covered. Just
before end of cooking apples and cranberries mixed with cracked and
ready to cook.

The most delicious goose recipes

Anna Walcher of "The cook book" reveals four variants of Goose martini.

More than ten months of the year we enjoy very careful. Each follows
the gluttony mortification. Perhaps to draw even at six weeks a year
from the solid can. At least when it comes to our account calories.
You know, what is being discussed? Right: From the lush holiday
season!

The harbinger of Schlemmer is the traditional time-Martinigansl food.
The flyer is anything but easy to digest 100 grams of Martinigansl
have whopping 343 calories. Proud to be consumed 250,000 units in
November of the gourmets. In a nutshell: The Austrians are gan (s) z
greedy for the fowls.

Not an easy bird
The goose, however, represents a challenge for any chef. Because the
demands of connoisseurs are large: the goose should be crispy, juicy
anyway, not too greasy and wonderfully soft to boot. How does the
amateur cook this complex task? With the tricks of the professional
chef Anna Walcher! She swings in her cooking school, "the chef work"
week after week with their Kocheleven the wooden spoon. Your most
important trick: Pour over the goose until you drop! Either with water
or with the leaked oil. Also important is the liquid in the pan,
because a lot of steam in the pipe should be. "This also makes the
crispy goose," says Walcher. Taste is worth it!

Wok fried goose breast with crispy

Ingredients (serves 4):
1 pcs duck breast (800 g), 2 tablespoons peanut oil, 1 pc of garlic,
30 g fresh ginger, 1 bunch scallions, 1 pc pepper, 100 g shiitake
mushrooms, 100 g chestnuts, peeled 1 tablespoon soy sauce, 1
tablespoons oyster sauce, 100 ml chicken stock, 1 teaspoon cornstarch,
1 dash of lime juice, salt, pepper, 1 teaspoon brown sugar, 20 g
sesame reddened, 1 tablespoon of mint;
Marinade: soy sauce, peanut oil, sesame oil

Preparation: Mix together the marinade 1 tablespoon of the
ingredients. The geese of the breast skin and tendons free, cut into
strips, pull in the marinade for about 20 minutes. Garlic, ginger and
scallions prepare. Slice the garlic, ginger strips, spring onions into
3 cm long pieces. Shiitake into strips. Meat from the marinade and let
drain. Heat peanut oil in wok and fry meat until crispy, lift out the
remaining ingredients and fry in oil, pour in the soy and oyster sauce
and chicken stock, simmer 3-4 minutes. Stir cornstarch with some cold
water and lime juice give smooth, and season with salt and pepper. The
fried meat, chestnuts and stir in the sesame seeds and serve with
cooked basmati rice and mint. Darren 150 g basmati rice in a dry pan
(dry roasting), pour in two parts of water, salt and let boil and give
off 20 minutes in covered pot can.

Curry of the goose leg

Ingredients (serves 6):
2 pieces goose legs, 2 pieces onion, 2 red peppers, chili peppers 2,
400 ml coconut milk 1 lime, 1 teaspoon salt, 2 teaspoons sambal oelek,
2 beefsteak tomatoes, 1 tablespoon butter, 1 bunch parsley or
coriander;

Preparation: Cut the onion into strips, pepper Clean and slice into
cubes. Also, the chili peppers and clean cut. Heat fat and fry the
ingredients quickly. Then sprinkle with coconut milk stew, season and
leave. The goose legs with salt and pepper, then fry quickly in butter
and add curry base, 20 minutes to cook. The goose clubs share in the
sauce and serve. Garnish the dish with fresh peppers and parsley (or
cilantro). Depending on how spicy you want the goose leg, season with
more or less sambal oelek or chili peppers. Basmati rice and / or to
serve fresh baguette.

collecting barbecue recipes

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