BBQ Grillfackeln recipe German pork spits finger food

Instructions in the video!




For questions write to the Blog

Smoker BBQ German summerparty Dog association, Hundeverein

Smoker experience at Summerparty, 2 Smoker and 


1 Dutch Oven, 53 pound Ribs, 8 Chicken, 40 Brats and Vegetable.






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Dutch Oven German Christmas apple pie, cinnamon apple raisin cake, homemade crumble cake

Apple Pie

Contents materials / preparation.

Dough
4    cup flower
1    cup margarine or butter
1/2 cup withe sugar
1/2 cup brown sugar
1    pinch salt
1    teaspoon cinnamon
1    tablespoon baking powder

Filling
4    apples
1/2 cup withe sugar
1    teaspoon cinnamon
      vanilla


      prepare as shown at the video !


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Beef Ribs low and slow off the bones

Beef Ribs


Watch the video !

 still no Rub video sorry, I´m working an one!

For questions write to the Blog

breakfast Bagels dutch oven

breakfast Bagels

Contents materials / preparation.

Dough
2 small bags dry yeast
1 tablespoon sugar
1 teaspoon salt
1/3 cup shortening
2 + 1 eggs
4 cup bread flower
1 cup warm milk

for cooking
1 gallon boiling water
3 tablespoon sugar

put the yeast into the warm milk, lat stand till milk gets foamy, mix

Watch the video !

after boiling, bake for about 20 Minutes


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Birthday party BBQ 65 People

Mutzbraten , east German traditional meal

"Mutzbraten" are pieces of pork meat ,spiced after a special recipe and slowly roasted over a birch fire. Bread and Sauerkraut

Contents materials / preparation.

3 Cup water
2 oz salt
2 Ts marjoram
1/2 Ts thyme
1 Ts ground pepper
2 onion finely cut

Marinate over night.
Seal meat at 350°F 1 hour use birch wood for authentic taste
wrap in foil 1 hour, let temperature slowly drop to 250°F

Watch the the video !


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Bernds smoky Beef ribs stuffed Bell pepper and more

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Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people:

Things,have a look

Sundown east Germany

Sparribs

what´s cooking

German Cowboys

my BBQ Smoker

Baking hand made yeast buns in a dutch oven, to use everywhere!

Handmade Buns , dinner rolls ,
Recipe in the video!

Smoker BBQ German summerparty Dog association, Hundeverein

 

Beer-But-Chicken
Ingredients:

For the Brine:
3 Tbs of salt 
2 Tbs brown sugar 
3 bay leaves 
3 garlic toes or more
1 Tbs thyme 
1 Tbs of oregano 
1 big onion 
1 Tbs of honey 
3 Tbs of soy sauce 
2 Tbs of pepper, ground 
1 lemon, juice and meat 
17 ounce  O juice 
17 ounce water 


Dry-Rub: 
1 Tbs. black peppercorn, freshly ground 
1 Tbs. Celery seeds or celery salt 
1 Tbs. Cayenne 
1 Tbs. dry thyme 
1 Tbs. dry marjoram 
2 Tbs. Paprika sweetly 
1 Tbs. Mustard powder 
1 Tbs. Salt 
1 Tbs. brown sugar



1 chicken
1 beer can, alternatively a Beer-Butt-Chicken-seat
Beer


Preparation.

Merge the Brine and insert the chicken 24 h.
The next day dry and rub with the Dry-Rub. The beer can or the other vessels fill to 2/3 with beer and enter the chicken. Chicken on the beer can put in the closed BBQgrill or in the smoker at 350-390degrees approx. 60 minutes.
Ideally with the temperature probe in the breast fillet sting and put the center temperature on 160 degrees.
By the Brine and the evaporating beer the chicken becomes tender and juicy.

Brine:
A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can impart salt and flavour into the meat