Barbecuing with spicy honey

This spicy honey with its exotic note is ideal for grilling duck and suckling pig or as a marinade for Asian meat strips.

BarbecueIngredients for the basic recipe

  • 150 g of beekeeper’s honey
  • 30 g of ground coriander
  • 10 g of ground cumin
  • Salt
  • Pepper

Additional ingredients to refine the recipe:

  • 1 garlic clove
  • 30 g of white sesame
  • 4 ground cardamom seeds
  • 1 tablespoon soy sauce
  • 2 tablespoons sherry

As an alternative, you can use any commercially available honey. You can substitute garlic powder for the garlic clove and balsamic vinegar for the soy sauce. Instead of salt and pepper, you can also use port wine.


  • Warm the honey to room temperature.
  • Chop the garlic fine or grate it with a little salt.
  • Mix all ingredients together well.
  • Pour the ingredients into a glass until you are ready to use them and cover tightly.

During the mixing, the individual strong taste components blend together to form a new whole. If you brush the mixture on a roasted duck and put it back under the top heat, the honey will melt and spread very well.

The spices release their full aroma under the top heat.

Another barbecue method
Cut the meat to be marinated (such as duck breast) into equal pieces and marinate it in the honey for about 3-5 hours.

Then place on a skewer (with pieces of pineapple or grapes) and grill immediately.

For the amount of marinade, you can assume as a guideline that you will need 1 teaspoon of spicy honey for 1 breast, but you can change this depending on your personal taste.


A perfect start to the hot weather season

With these wonderful recipes by Romantik chef and barbecue expert André Greul, every barbecue event becomes a culinary highlight.

BarbecueSmoked veal Tafelspitz* on the grill

(4 – 6 people)

* “tri-tip”, rump or top round in the U.S.; top- or silver-side in the U.K. or Australia

Ingredients for the basic recipe

  • 1 whole veal Tafelspitz
  • Salt
  • Pepper

Additional ingredients to refine the recipe:

  • 2 large onions
  • 2 tomatoes
  • Rosemary
  • Olive oil
  • Wood chips for smoking
  • Sherry

As an alternative, you can substitute shallots for the onions. Then you should use peppers, carrots or cauliflower instead of the tomatoes, and thyme or sage as herbs instead of the rosemary. Likewise, you can substitute another oil for the olive oil.



  • Use a chimney starter half full of briquettes to preheat the 57 cm kettle grill to about 130° C to 150° C (about 20 briquettes depending on the manufacturer)!
  • Cut the peeled onions in half, trim the ends off evenly, break out the inner 3 – 5 layers (put aside for the vegetable stock) and use French cutting technique to cut the outer part into even strips from the inside to the outside.
  • Remove the stalks from the tomatoes, quarter, remove the seeds and cut into even strips (if you want, you can also remove the tomato peel first).
  • Put the onions, tomatoes, herbs and oil in a suitable fire-proof dish, season with salt, pepper, and a little sherry, then add a large cup of water and set on the grill.
  • Soak the wood chips in water for about ½ hour.
  • Remove the thick tendon from the Tafelspitz and also remove the small tendons or skin. Leave the entire fatty side on the meat.
  • Salt and pepper the Tafelspitz and rub it with a little olive oil, place on the grill with the fat side up (roasting rack) and grill indirectly for about 60 – 90 minutes.
  • Add the first smoking wood chips to the briquettes and slowly smoke several times as desired.

Tip from barbecue expert André Greul:
Use a core temperature probe from time to time to check the temperature. The Tafelspitz is cooked to medium at about 60° C – 65° C. Note: Slice against the grain.

Depending on the size of the vegetable pieces, it may be that you have to let it finish cooking for a short time. The Tafelspitz should be aged for at least 3 weeks.