“Spicy Grill Skewers”

Preparation (30min)

Fire up your Grandhall grill, turn it on high and close the hood. In the meantime, finely chop the garlic and the bacon pieces into fairlylarge pieces. Marinate in a bowl with 75ml sweet soy sauce, 50ml sweet chilly, 2 tbsp rub and garlic. It is best to have it covered in the refrigerator for 24 hours to marinate. Cut the red onion in four and finely chop the spring onion. Thread the bacon slices on the bendable skewer with a few pieces of red onion. When the BBQ has reached the temperature of 220 gr put the bacon on it and turn the BBQ on half high position so that it keeps about 200 gr. Close the lid. Turnaround regularly and then close the blow again. After about 10 to 15 minutes it is done and ready. Cut the chinese cabbage into 4 pieces in between and grill it at the end with a little mix of the remaining sweet soy sauce, sweet chilly, chipoltle rub and honey. Enjoy your lightly spicy and sweetish sate with grilled Chinese cabbage!

“Gold Trout”

Preparation

Time 20 min. Difficulty: easy.

Coat the trout with a little olive oil and salt. Then cut the limes and put them together with the trout and rosemary in the Grandhall fish clamp. Mix some provincial herbs with olive oil in a bowl. When the Grandhall G3 BBQ has reached a temperature of 220 degrees you put trout on it. Then set the Grandhall BBQ to half height and close the valve. Place the baguettes on the top rack and coat the bread and fish with the provincial-olive oil mix and add some salt and pepper. The fish needs about 4 minutes on both sides with the lid closed. Quench the fish occasionally with the Othmar gold beer, this gives the fish a particularly tasty taste!

A side dish on the side burner:

Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet. When it is hot add the tomatoes, spring onion and the zucchini and add it to Othmar Gold, this will boil away again in the heat and will give the vegetables a delicious taste. Please note, the Camp Chef skillet is hot due to the fast and even heat! Add a little provincial olive oil, pepper and salt.

Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet. When it is hot add the tomatoes, spring onion and the zucchini and add it to Othmar Gold, this will boil away again in the heat and will give the vegetables a delicious taste. Please note, the Camp Chef skillet is hot due to the fast and even heat! Add a little provincial olive oil, pepper and salt. Enjoy your delicious, juicy trout with a side dish!

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Finish with a nice fresh salad mix and an Othmar gold beer!