“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!

“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.