“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!

By:

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

“Dorade with rosemary & lemon”

Preparation

Fire up your Grandhall grill, turn it on high and close the hood. Meanwhile, lubricate the dorade with a little olive oil and salt. Cut slices of lemon and put them together with the dorade and the rosemary in the Grandhall fish clip. Cut beautiful slices of the aubergine, cut the red onion through the middle and the limes into segments. Mix the provincial herbs in a container with about 50 ml olive oil, this allows you between the vegetables, wedges and possibly. rub the dorade. Place the square Skillet on high heat on the side burner. When it is hot, you put a big splash of olive oil in it and the potato wedges with the lime wedges. When the BBQ has reached the temperature of 220 gr. do the dorade with the eggplant. Now set the BBQ to half-high position and close the lid. Make nice grill stripes on both sides of the aubergine and then place them on the top grill. Coat this with the provincial-olive oil mix and add pepper and salt to taste. The fish needs about 4 minutes on both sides with the lid closed. The potato wedges are ready in about 10 minutes. Spoon it occasionally. Add a bit of provincial olive oil, pepper and salt to both. Enjoy your delicious, juicy dorade!

“Lamb chops with Grate Goods sweet rub”

Preparation

Fire up your Grandhall grill, turn it on high and close the hood. Meanwhile, mix the provincial herbs with 50 ml olive oil, which we will use to spread the vegetables and the bread. Cut the sweet potatoes in four, coat them with a little provincial-olive oil mix and pack them with aluminum foil. When the BBQ has reached a temperature of 250 gr. place the sweet potatoes on the top grill. Close the lid. These need about 30 minutes to be cooked. You can test it by feeling how soft they are. Cut the sundried tomatoes and the fennel through the middle. Cut the bell pepper into coarse pieces and finely chop the parsley and almond nuts. When the sweet potatoes are almost done, put the naan bread on the upper basket. Coat this with the provincial-olive oil mix and the sundried tomatoes. This is ready in about 6 minutes. Now also put the peppers and fennel on the grill, lubricate them with the provincial-olive oil mix and put nice grill stripes on it. Then place them on the upper basket. Lubricate the lamb chops with a little olive oil and the rub. Grill it briefly in 1.5 minutes per side, so that there is exactly a nice grill line on it. Let the lamb chops rest for a few minutes. Cut everything into fingerfood snacks and place it on a nice board or plate, finish with the almonds, parsley, pepper and salt. Enjoy it with friends or family!

“Beer chicken with potato & sweet pepper”

Preparation

Fill the chicken rack tray with 1 sliced, unpeeled red onion, the
garlic cloves, thyme sprigs and sage. fill it then to the brim with beer. Lubricate the chicken lightly with olive oil and then with the Grate Goods rub. Slide the chicken, upright, over the tray. Close the top of the chicken with a red onion. Make sure that it is properly closed, so that the beer steams through as much as possible. Place the chicken in the center of the preheated BBQ (approx. 180 degrees, burners on medium), with the hood closed. Now wait until the chicken is cooked (on average about 45 minutes).

TIP: We use Othmar beer. That is traditional brewed in Ootmarsum and extra tasty!
Time for a beer now!

Or … for 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, the Camp Chef has a fast and even heating. Cut the pepper and fry the potatoes for 5 minutes on high heat. Then fry the pepper for 5 minutes. Reduce the heat and add the spring onion and garlic. Leave for another 5 minutes baking. Great with the Grate Goods Chipotle herbs, Parmesan cheese and pine nuts.

“The perfect Burger”

Preparation

Time 20 min. Difficulty: easy.

Make the burger sauce by mixing the mustard, ketchup and mayonnaise in a bowl until it is smooth.

Tip: Add lemon juice and / or sambal. 

Put the provincial herbs in a container and mix this with approximately 50 ml of olive oil, this is your herbal oil. Mix the raw egg, salt, pepper and the orange marmalade into the minced meat until everything is evenly distributed. Make 4 burgers and cover them in the fridge for +/- 30 minutes. Cut the tomatoes, red onion and pickles into slices as thin as possible. Remove 4 leaves from the lettuce and wash well. Let the burgers come to room temperature. In the meantime, invest your sandwich: spread the top and bottom with hamburger sauce and put the vegetables on it.

Start Grilling:

Fire up your Grandhall grill, turn it on high and close the hood. Heat the Grandhall barbecue to 250 ° C. Grill the burgers with nice grill stripes with the cooking you love yourself. Spread in between with herbal oil.

HHHHHMMMMM, Bacon & Cheese: Add cheese and / or bacon to taste.