“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.