4 persons
Method: Direct and indirect heat grilling
Temperature: Medium

Ingredients:

600-800 gr. flank steak
1 bottle of beer
3 tbsp. honey
Salt and pepper
3-4 stalks of fresh thyme

Directions:

Mix beer, honey, thyme, salt and pepper in a plastic bag. Place the steak in a bag, close tightly and let it marinate in the refrigerator for a couple of hours.

Light up the barbecue using the indirect heat method. Start by browning the steak (on the briquette side), move the steak to the other side (indirect heat) and let it cook for approx. 16 minutes. Let the steak rest for 8-10 minutes before slicing into skewed pieces.  

Serve with rocket salad or salt baked potatoes.

8 big buns
Method: Circular heat grilling
Temperature: Medium
Requirements: Baking stone  

Ingredients:

1 ¼ dl. water
1 ¼ dl. milk
45 gr. sugar
5 gr. salt
1 egg
50 gr. yeast
100 gr. margarine for baking
500 gr. flour
1 egg yolk
Black sesame seeds

Directions:

Knead everything for approx. 10 minutes in a food mixer. Cover it with a kitchen towel and let it prove for 15 minutes. Divide the dough into 8 buns, press them slightly and place them in a drip pan greased with butter. Apply some egg yolk on top of the buns with a food brush and sprinkle some sesame seeds on top. Last but not least, cover the drip pan with a piece of plastic and kitchen towel and let the buns prove for another hour. Bake the buns on a baking stone on top of your kettle grill at approx. 200°C for 20 minutes.

4 persons
Barbecue method: 50/50 heat grilling
Temperature: Approx. 180 °C

Ingredients:

800 gr. pork strips
600 gr. Jerusalem artichoke
2 onions
1 piece of garlic
300 gr. frozen green peas
½ ltr. cream
A bit of butter
2 dl. water
1 chicken stock cube
A bit of parsley
Salt and pepper

Directions 

Jerusalem artichoke cooked in cream:

Rinse the artichokes with water and slice them into wedges. Slice one onion as well. Light up your barbecue using the 50/50 method by arranging your briquettes in one side of the kettle grill. Place a drip pan with a bit of butter on top of the heat (the side with the briquettes) and roast the onion and artichokes. Add cream, let it cook for approx. 10 minutes and then move the drip pan to the other side of the grill. Let it cook for approx. 50 minutes – add salt and pepper as needed.

Crisp fried pork:

Start by browning the pork (on the briquette side) – be careful not to burn it. Move the pork to the other side as well and let it cook for approx. 30 minutes.

4 persons
Method: Indirect heat grilling
Temperature: Medium 

Ingredients:

600-800 gr. pork fillet
100 gr. serrano ham
2 cans of tomatoes
1 onion
Juice from 1 orange
2 pieces of star anise
Salt and pepper
200 gr. fresh dates
A touch of oil

Directions:

Pour the cans of tomatoes and slices of onion in a drip pan or a barbecue proof dish. Apply orange juice, a bit salt and pepper as well as dates and star anise. Remember to remove the pits from the dates.

Remove the membrane from the pork fillet, wrap serrano ham around it and place it in the dish with the sauce. Add a bit of oil.

Let the barbecue reach a temperature of 180°C and cook the port fillet for 30 minutes or until the meat has reached a core temperature of 65°C. Upon serving let the meat rest for 5-8 minutes, take it out of the dish and slice into smaller pieces.

Serve with potatoes or pasta. 

4 persons

Ingredients 

Sweet almonds:
40 gr. almonds
1 ½ tbsp. acacia honey
½ tsp. liquorice powder
A bit salt
Baking paper 

The salad:
200 gr. kale
1 pomegranate
1 grapefruit
1 orange
1 red onion
1 tbsp. acacia honey
A bit salt and pepper 

And some leftovers from a roasted duck.

Directions:

Roast the almond with the rest of the ingredients. Let them cool down on the baking paper and chop them up. 

Slice the orange and grapefruit into fillets and squeeze out the rest of the juice. Peel of the shell of the pomegranate and detach the seeds.  Slice the red onion into thin wedges and mix all ingredients and let it soak in for about 2 hours.
 
Arrange kale and place in ice water. Drain and serve the kale with the rest of the salad and the leftovers from the roasted duck. Sprinkle the chopped almonds on top of the salad.

Ingredients:

800 gr. chopped pork liver
500 gr. chopped pork fat
2 onions
50 gr. butter
50 gr. flour
4 dl. Milk
2 eggs
1 tbsp. salt
1 tsp. pepper
½ tsp. allspice
½ tsp. clove
½ tsp. grated nutmeg

Directions:

Melt butter in a pot and make roux by applying flour and pork fat. Apply liver and onion as well and stir. Add the eggs, spices and stir well.

Fire up your kettle barbecue and cook the pâté in a water bath for approx. 1 ½ hours at approx. 165 °C.

Serve it with a slice of rye bread, pickled beetroot, pickles, pickled gherkin and a piece of bacon.