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, [...]
You will need: Fireclay bricks/spacer grid/grill rackTop heat: approx. 220-250°C/180-200°CPreheat: approx. 30 minutesWorking time: Cevapcici: 20 minutes/Peppers with filling: 25 minutesCooking time/Grilling time: Cevapcici: approx. 15-20 minutes/Djuvec rice: approx. 20 minutes/Peppers filled: approx. 20 minutes Ingredients: For the cevapcici: (for 14-16 pieces) 800 g mixed minced meat (beef and lamb or beef and pork) 200 g onions, finely chopped 2-3 cloves of garlic, finely chopped 1 teaspoon baking soda 2 teaspoons paprika powder, [...]
You will need: Firebricks/spacer grid/grill rackTop heat: approx. 220-250°C/180-200°CPreheat: approx. 30 minutesWorking time: 55 minutesCooking time: approx. 75-90 minutes Ingredients: (for 4-6 people) 1 kg turkey breast in one piece For the filling: 200 g fresh salsicca (Italian sausage); alternatively raw, coarse sausage 50 g green olives without stones (herbed olives or olives stuffed with peppers are also suitable) 50 g dried tomatoes in oil 2 [...]
You will need: Barbecue grill/fireclay stones/spacer grillTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 30 minutesCooking time: approx. 30-35 minutes Ingredients For the filling 3 thick stalks of leek ½ bunch of fresh parsley 350 g potato dough (homemade or dumpling dough from the chiller cabinet) 50 g breadcrumbs 1 egg (size M) 30 g fried onions Salt, pepper, nutmeg Also approx. 12 slices of bacon 2-3 [...]
Ingredients Entrecôte/rib-eye (3-4 cm thick slices) Salt flakes + steak pepper to taste Remove the meat from the fridge 1 hour before preparation. Heat the Merklinger to approx. 120-150°C. Set up the fire directly under the grill grate. Cook the steak on the spacer grill on the firebricks at a low temperature (120-150°C) to a core temperature of approx. 52 °C. [...]
Ingredients (for 8 meat skewers) BBQ seasoning for pork: 3 tbsp paprika powder, sweet 2 tbsp salt 1 tbsp thyme, dried 1 tbsp oregano, dried 1 tbsp brown sugar 1 tsp garlic powder ½ tsp cayenne pepper 2 tsp black pepper, ground 1 tsp chopped rosemary, dried To make the BBQ seasoning, mix all the spices in a bowl and preferably [...].
Rack of lamb wrapped in herbs with tabouleh
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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