Wintergrillen Grillkurs regionale-spezialitaeten highest quality level worldwide

highest quality level worldwide

species-appropriate rearing for exceptional tenderness and a fine

or teppanyaki

Ideal for grilling (skewer or directly on the grate)

Aromatisch gereift mit einer feinen Wacholdernote

Wintergrillen Grillkurs regionale-spezialitaeten highest quality level worldwideThe winter grilling course shows how varied grilling can be even in winter. Instead of classic summer BBQ, the focus here is on winter flavors, robust cuts of meat, and special techniques. Together with meat sommelier Dirk Freyberger, you'll experience how to prepare duck breast, Schufele (pork shoulder), or a dry aged steak so that they turn out perfectly even in the cold season. It will become clear how much precise heat management, indirect heat,