Ok it was time to use the new dutch oven for the very first time. We decided to make our own bread in the dutch oven. To be honest the outcome was a bit to crusty but for the first attempt it’s OK.
Today I got a heavy parcel. It was time to extend my BBQ equipment with a super high quality Dutch Oven. I was fist looking for a Lodge but then I decided to go for a German Company. Petromax, a company known for super quality, had exactly what I was looking
Ok this project is a Pizza recipe I found on the youtube channel “Roli backt” Facts which forced me to test this recipe out: Backed Beans (Damn I love it) Pizza 🙂 Bacon
I sometimes get asked: “Which BBQ sauce do you prefer?” The answer is always the same: “Depends”
Ok as I promised in one of the latest posts “A new member of my BBQ team – Or TLC project” today it was time to rock the Lady In Red. For the first time cook in her “new” backyard I decided to serve some B U R G E
Today it was time for some ribs. I got some nice baby back ribs form click&grill. I am in the happy position that the butcher is not far from here so I could buy there in the store.
I proudly present the new member of my Weber family. She, the lady in red, is 21 years old. Met her on eBay 🙂
Two days ago I watched the film “Barbecue” (check it out on NETFLIX) and somehow I got inspired by all the skewer and kabob scenes. Today I dug a bit in my BBQ stuff and found a brand new Weber kabob set which I bought some years ago. So let’s
Hi folks, If it comes to pure and simple grilling I like to use my Chili Oil.
For today we decided to prepare something on the smoker. Finally we ended up with a 2kg Brisket.
First modification on my Weber Smokey Mountain (WSM) I was looking for a possibility to use my temperature probes without folding the cable of them to much. I used to insert the probe through the lid air vent or the front door. Both options are suboptimal for the cable.
It’s impressive like the Hulk – The green Weber kettle. I am nearly sure it’s the only green Weber outside the USA.
Hi, I often get asked why my steaks are nearly perfect done. A lot of people told me their problems with searing a steak. This is why I decided to start a Howto-Series and I am going to start with one of the most asked question to me “How to
Ok guys, Shame on me! Today I found a some month old DryAged in the freezer. So what can we do? Exactly – Fire up the Weber!
Today we had something simple but delicious. Inspired from my holidays on Rhodes I was looking for some greek stuff and a good colleague (Eric) told me from a recipe on bbqpit.de. Bifteki from the Weber
Today my children decided to grill some “Fränkische Bratwurst” (Franconia sausage) This was exactly the time to use my holy GoAnyWhere. It’s the “old” version with the two handles (left and right). I will never understand why Weber decided to get rid of those handles in the actual version. Ok
Today it was time for a dry aged steak. Yesterday I decided to have a dry aged steak this holiday week so today I visited my dry age steak dealer (Dealer) The steak was just perfect!!
It’s Bacon-Bomb time ! Here we go with some impressions.
What time is it? Rib-Time ! Yeah!! Today we had some BabyBack Ribs with a self made Magic Dust Rub. The Ribs lasted 6h on the WSM (3-2-1) glazed with a honey based BBQ sauce. Here are some impressions: