You will need: Fireclay bricks / Spacer grid / Celtic tray Working time: 35 minutesCooking time: approx. 60-90 minutes + 15 minutes Preheating: approx. 30 minutesTop heat: approx. 220-250°C / 280-300°C In the BOBBY: Preheating: approx. 10-15 minutesTop heat: approx. 200-230°C / 250-280°C Ingredients(for 6 people) For the filling: Also: Heat the Merklinger to approx. 220-250°C (BOBBY approx. 200-230°C). Place the spacer grid on the firebricks. Place the [...]
You will need: Celtic tray / spacer rackWorking time: 20 minutesGrilling time: approx. 25-30 minutes Preheating: approx. 15 minutesTop heat: approx. 200-230°C Ingredients (for 4-6 skewers) For the marinade: Also: Cut the meat into large cubes, place in a bowl and season with salt. For the marinade: Mix the tomato purée with 100 ml water in a bowl until smooth. Stir in all the other ingredients and [...].
You will need: Rotisserie with grill spit attachmentWorking time: 30 minutesGrilling time: approx. 50-60 minutes Preheating: approx. 15 minutesTop heat: approx. 220-250°C Ingredients (for 4-6 people) For the whisky BBQ sauce: Wash and peel the potatoes and simmer in salted water for approx. 20 minutes. Cut the cooled potatoes into 3-4 mm thick slices and season with salt and pepper. (You will need 14 slices.) Pat the meat dry and place on [...].
You will need: Extendable grill rack or Celtic dish Working time: 20 minutesGrilling: approx. 15 minutes Preheating: approx. 15 minutesTop heat: approx. 220-250°C In the BOBBY: Preheating: approx. 10-15 minutesTop heat: approx. 220-250°C Ingredients(for 12 pieces) In addition: Heat the Merklinger to approx. 220-250°C. Place the minced meat in a large bowl, season with salt and knead well with your hands. Prepare the remaining ingredients and add to the minced meat. [...]
You will need:Firebricks / Celtic dish Working time: 15 minutesGrilling time: approx. 45-50 minutes Preheating: approx. 30 minutesTop heat: approx. 220-250°C / approx. 280-300°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 200-230°C / approx. 250-280°C Ingredients For the rub: For the glaze: Also: Pat the chicken drumsticks dry with kitchen paper For the rub: Finely grind the sea salt, pepper, sugar and chili flakes. Mix with paprika powder [...].
You will need: Fireclay bricks / Celtic bowl Working time: 50 minutesBaking time: approx. 10 minutes Preheating: approx. 30 minutesTop heat: approx. 280-300°C In the BOBBY: Preheating: approx. 10 minutesTop heat: approx. 200-250°C Ingredients(for 4 bowls) For the pizza dough:(24-72 hours in advance) 4 pizza dough piecesSee recipe: Pizza New York Style For the croutons: For the Caesar salad: For the dressing: Also: Heat the Merklinger to about [...].
For the Bavarian burger buns: You will need: Firebricks/spacer rackTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 25 minutesBaking time: approx. 15-20 minutes Ingredients(for 8 buns) Also: All ingredients should be at room temperature. Place the buttermilk and melted butter in a mixing bowl. Add the flour, salt, sugar and egg. Crumble the yeast on top and knead everything into a smooth dough for approx. 10 minutes. Cover the dough and leave to rest for approx. 60 [...]
You will need: Rotisserie with drip trayTop heat: approx. 200-220°CPreheat: approx. 15 minutesWorking time: 30 minutesGrilling time: approx. 1 hour Ingredients (for 4-6 people) Also: Pat the meat dry. Rub with salt and pepper. Mix the rosemary with the garlic and oil and brush over the roast. Wrap in cling film or place in a freezer bag and leave for at least an hour, or better still overnight [...].
You will need:Rotisserie with drip trayTop heat: approx. 160-180°C/250-280°CPreheat: approx. 15 minutesWorking time: 30 minutesGrilling time: approx. 3-3.5 hours Ingredients Also: The day before:Pat the pork belly dry and remove ribs and gristle if necessary. Put enough salt in a dish or on a tray and place the pork belly on the salt bed with the rind facing down. Cover and place in the [...] for 4-8 hours.
You will need: Firebricks/spacer rackTop heat: approx. 120-150°C/250-280°CPreheat: approx. 30 minutesWorking time: 10 minutesCooking time: approx. 4.5-5 hours Ingredients(for 8 people) approx. 1.8 kg pork belly 4 tbsp mustard, medium hot 1 tbsp liquid honey Salt, pepper, caraway seeds (ground), garlic powder Also: approx. 500 g salt 1 half onion Preheat the Merklinger for approx. 30 minutes. Pat the pork belly dry. Season the meat side well with salt, pepper, [...]
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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