Sizzling heat under the grill, meeting with friends – the barbecue season is finally starting!
Salad for barbecuing
The tip for an unusual salad is: black cabbage salad or braised cabbage salad. To make this, take a normal head of cabbage and grill it over indirect heat at 180 degrees C until it has a core temperature of 80 to 90 degrees C. Then take it off the grill and remove the outer, now blackened layers. Let the inside cool down and then you have some highly aromatic cabbage as the basis for a delicious braised cabbage salad.
He loves the classics – and he stands by them! That‘s why for André Greul the first and foremost issue is the sausage and how it tastes best. This expert barbecuer talks about what is likely the most common barbecued food which we sizzle over charcoal here in this country, with the same enthusiasm as he talks just a little later about smoked beef brisket or fine steaks. “You can throw a bratwurst on the grill, like they used to do at the bathing pond, dribble beer over it and then dip it deep into mustard,“ he says. “But then you miss out on enjoyment which a bratwurst can offer just like a good piece of meat can. Mustard is okay – but, please, just a tiny touch and in no way so much that you don‘t taste the filling anymore. It must be high quality and the crust tender. But how to do that, how to grill a sausage properly – that‘s something you have to learn.“