Why Merklinger? Meat, fish, pizza, bread – all in 1

Before we get to the details in the comparison of grill manufacturers, first the test winner, Merklinger.

Grills need to be solid, they need heat and temperature and they should be able to make the whole family happy! Models from the hardware store wobble quickly, are poorly “ventilated” (heat is missing) or the space is not enough. If you want to grill more than just sausages, you need a solid grill. When looking at premium grills in comparison, there are many good alternatives to the DIY store, for example also Napoleon, Weber, Big Green Egg or the Broil King, but at some point you have to choose!

Test winner and the Premium Grills

If we add up the experience of those involved here alone, then we have over 100 years of barbecue experience in the room. A garden grill for meat, vegetables, fish, pizza and bread in one and then also Made in Germany – Merklinger has convinced us the most and so it stands:

Our barbecue test winner for the garden: Merklinger

Just the quality of workmanship, the material and the extremely good heat development, as well as their distribution ensure that Merklinger is a nose ahead in our comparison. So if you do not want to buy a grill 0815 from the hardware store, but want to buy something good, stable for your garden and family, this premium grill is the recommendation.

Not only we say that, but also grill world champion and meat sommelier Oliver Sievers!

Grill world champion Oliver Sievers about Merklinger

The decisive impetus then brought the opinion of the barbecue world champion himself. Because, even more convincing than the opinion of our editors, is the solid test by a professional. So, in the end, the verdict of the reigning barbecue world champion and meat sommelier Oliver Sievers was also convincing.

This grill can do it all!

Preparation of meat and vegetables:

Bread is super quick to make too:

From ribs for barbecue experts to sausages for the little ones:

Even side dishes in the pan!

Homemade bread as a side dish and dip base:

Read more about our test winner here!

Merklinger: German craftsmanship that convinces

Compact, mobile and robust: With these attributes, the award-winning design from Merklinger is convincing. A special feature of the outdoor kitchens with wood fire is their quality seal and the fact that they are all produced in Germany. Thanks to a sophisticated concept, the Merklinger allows the preparation of grilled food or dough and baked goods, such as pizza, pies or pastries m pizza or wood-fired oven.

But also with us you can dive into the world of the Bavarian manufacturer and learn a lot about the compact outdoor kitchen that is fired with wood. Thanks to the compact outdoor kitchen, cooking outdoors has never been so easy. Baking, grilling, cooking, smocking, smoking and gentle braising are all possible without much effort. A special highlight is the possibility of parallel use of the options, by separating the fire chamber and baking chamber.

Effective and energy-efficient firing

The outdoor kitchen is powered by the most natural kind of fire, namely the wood fire. The burning of the wood not only releases inimitable aromas, but also gives the eye something to look at when the flames blazing devour the wood. Another plus point is the effective heat distribution and the low wood consumption.

Honest and robust craftsmanship

The extreme weather and corrosion resistance are one of the hallmarks of the brand. Only robust and high-quality materials are used, such as 6mm solid steel, solid wood legs made of larch or highly stable industrial castors, which ensure that the outdoor kitchen is ready for use in any season. The hand-welded workmanship of the materials allows for immense precision, coupled with the highest quality in every detail. In addition, all materials come from local suppliers.

Optimum air circulation despite uncomplicated handling

A big plus is the ease of use of the Merklinger. To get it going, a fire has to be lit in the combustion chamber and after just 20 to 30 minutes of heating up, the outdoor kitchen is ready for use. Due to the fancy air circulation technology, a precise temperature regulation between 70 and 400° Celsius is possible, so that almost every dish can be prepared without great stress. In order to grill and bake at the same time, the temperature can be regulated differently, so that different heat ranges are created.

Cleaning is also easy and is carried out by pyrolysis, which ensures that baking, roasting and grilling residues decay into ash at high temperatures of up to 500 °C. This can simply be removed with a cloth once the oven has cooled down, making chemical cleaning agents that attack materials superfluous. Pictures say more than 1,000 words. A happy grill world champion!

Even the barbecue world champion grills with Merklinger!

The Shop: Models, accessories and cooking courses

Depending on the preferred method of preparation, it is advisable to buy different models of the Merklinger family. The range can therefore be divided into models for grilling and baking. But also accessories such as fire plates, bread sliders, stainless steel roasters, baking sets, mobile side tables made of wood or vouchers can be purchased in the shop. Grill or baking enthusiasts can also book cooking courses directly on the manufacturer’s website.

Prices, models and packages

The Merklinger wood-burning oven family consists of three models: The Merklinger 600, 800, and 1200. There is little difference between the three Gills in design, but there is an immense difference in size. Take a look for yourself and find out about the special features of each model.

The Merklinger wood-fired oven 800 was even awarded the German Design Awards 2021.

For clever savings foxes there are also three different packages to buy, which we will also present to you in the following.

Merklinger 600

The Merklinger 600 is the smallest and most compact outdoor kitchen, but has no less performance. Whether baking, grilling, cooking, smoking or smocking, here everything is possible in the smallest space. The model is particularly suitable for those who have a small terrace or only little space in the garden.

The 600 model is equipped with 4 natural firebricks, which ensure an ideal moment of enjoyment and make it possible to effortlessly conjure up delicious dishes for two to six people at the same time.

• Price: 3.290,00 €
• Baking/grilling/cooking surface: 60 cm x 50 cm (width x depth)
• Weight: 220 kg

Merklinger 800

The Merklinger 8000 is not only the winner of the German Design Award 2021, but also the best-selling model of the family. With a larger grill surface, the 800 offers enough space to prepare the wishes of four to eight people and is therefore also ideal for parties or birthdays.

• Price: 3.890,00 €
• Baking/grilling/cooking surface: 80 cm x 50 cm (width x depth)
• Weight: 245 kg

Merklinger 1200

The model “Merklinger 1200” is the most expensive model and can also be used gastro-suitable for cooks, professional bakers, caterers or grillers. With a purchase you will not only receive two pages of tips and tricks for the preparation of your first dishes, but also a surprise set.

Unlike the two smaller models, the Merklinger 12oo is significantly larger, with nine natural firebricks and an extendable grill grate.

• Price: 7.890,00 €
• Baking/grilling/cooking surface: 120 cm x 70 cm (width x depth)
• Weight: approx. 440 kg

Packages for smart savers

Be quick and grab one of the limited packages and save up to 600 €. There are three different packages you can choose between.

Barbecue World Champion Package:

The Grill World Champion package includes the Merklinger 800, the autographed book “Männer am Grill” by Oliver Sievers, a steak knife as well as two bottles of the award-winning “Hot Sauce” by Oliver Sievers.

• Price: 3.990€

Family Package:

In addition to the Merklinger 800, the family set also includes a high-quality 10-piece complete accessory set for an unbeatable price of €4,090.

• Price: 4.090 €

Outdoor Kitchen Package:

The outdoor kitchen package is also lined and unbeatable in price. In addition to the Merklinger 800, the set also includes a mobile side table with granite surface, as well as a high-quality 1o-piece accessories complete set.

• Price: 5.790 €

Advantages of the Merklinger at a glance

The Merklinger not only looks good, but also impresses with its performance and numerous other features. Get a quick overview of why it’s worth investing in the premium outdoor kitchen from the Bavarian company.

• Fast delivery
• Secure, encrypted payment
• 30 year rust through guarantee
• Mounted for you and ready for immediate use
• Many tips for the perfect dishes
• Optimal customer service, available for really every question

4 recipe ideas for newcomers to the outdoor kitchen

Cooking doesn’t always have to be difficult. Thanks to the extensive options that the Merklinger outdoor kitchen offers, you are quite free in the preparation of your dishes. You feel inspired and want to prepare delicious dishes in your new, premium outdoor kitchen? We have picked out one or two delicious recipes for you that are guaranteed to make your mouth water.

Spareribs: The classic on the grill

Spareribs are probably one of the most famous dishes that can be conjured up on a grill. Josef Hartl, chef at the inn “Der Unterwirt”, shows you how to prepare them best. It is practical that the Merklinger, with its precise temperature regulation between 70 70 and 400° Celsius, can be ideally set for this.

As a side dish you can serve, for example, a delicious potato salad, a fresh green salad or, like Hartl, crispy vegetables cut into strips:

Crispy pizza from the wood oven

A pizza like at the Italian restaurant: That’s what the Merklinger Outdoor Kitchen can do. Depending on your preference, you can roll out your pizza traditionally like at the Italian restaurant, or with an American touch, decorate it with a cheese crust. You can find ideas for toppings here. Whether vegetarian with arugula, with ham and mushrooms or even a sweet version with berries – everything is possible.

Bake your own bread rolls

Semmeln, Wecken, Brötchen or Schrippen – no matter what they are called, they are a true classic on the breakfast table. But not only in the morning, but also at lunch or in the evening a homemade roll can taste great. They are also ideal as a side dish to your grilled meal. What’s a bratwurst without a decent roll?

See for yourself and let Manuel Limmer, from the Scharold city bakery in Friedberg, show you how to bake crispy rolls in your outdoor kitchen.

You need the following ingredients for the preparation:

• 1000g wheat flour
• 10g yeast
• 600ml water
• 25g salt
• 25ml olive oil

Baked banana with salted caramel and cashew nuts

Something sweet to finish off? No problem, desserts can also be prepared in the outdoor kitchen without any problems. Let yourself be inspired and cook together with chef Josef Hartl and convince your guests with a dessert in a class of its own.

You have become curious and are also interested in other, well-known luxury barbecue manufacturers? Look here and dive into the world of luxury grilling. Here you can choose your Merklinger grill:

• Buy Merklinger Grill

Grill brands: Broil King, Napoleon and Co.

Barbecue – The perfect outdoor alternative to the kitchen for sausages, steak and co. But vegetarian or vegan barbecue variations are also in vogue. Napoleon, Merklinger, Weber, Big Green Egg, Broil King and Everdure – which is the best grill?

Gas, coal, wood or infrared? These are the most popular types

However, when it comes to the question of the operating mode of a grill, minds are divided. Some go for the charcoal grill and its classic ambience and smoky flavour. Other grill fans, however, prefer the increasingly popular gas grill, as it is much more practical due to its simple and quick condition. Want to know who are some of the biggest, best and fanciest barbecue suppliers in the world? Find out here in a quick overview of the “Louboutins” among the grills.

• Grill brands

The 6 most famous luxury barbecue manufacturers

Noble designs, refined techniques and innovative methods. These are the convincing features of the world’s best-known barbecue brands. Find information here about the luxury offers of well-known barbecue suppliers. Even if they seem very expensive at first, it is always worth investing in a good barbecue, as this not only achieves better results, but is also sustainably ready for use for longer than a cheaper version, which has to be replaced every summer, for example.

Merklinger: Grill, Pizza & Bread in one!

Secret tip from the editors! German premium quality from Bavaria. The luxury outdoor kitchens convince not only in their chic appearance, but also with a unique performance, handmade production and precision in every detail. Even barbecue world champion Oliver Sivers, relies on the outdoor kitchens from Merklinger. Take a look for yourself and let yourself fall under the spell of Merklinger.

• Merklinger Grill
• Directly to the winner in the comparison: Merklinger

Weber: Innovative technology paired with stylish designs

Weber Grills – a world famous name that has revolutionized the world of grilling. The American manufacturer knows how to create innovative and modern technology with stylish designs that fit the trend of the time. Highest quality promises barbecue lovers a unique experience. Weber stands for innovation, first-class know-how and product variety. Probably the best known model is the kettle grill, which has been convincing with its design since 1952. This is now available in numerous variants and designs and is constantly being modernised.

• Weber Grill

Big Green Egg: ceramic Kamado grills in a class of their own

The Big Green Egg brand convinces with seven different ceramic Kamado grill eggs in various sizes. Whether portable, suitable for city balconies or professional grill for caterers? The Big Green Egg family is suitable for anyone who values the highest quality paired with classic but stylish designs.

• Big Green Egg

Broil King: Stainless steel grills that promise pure luxury

The American barbecue manufacturer Broil King offers pure luxury. The simple, high-quality stainless steel grills can be installed on any surface and fit perfectly into the overall concept of any terrace or garden.

• Broil King Grill

Everdure by Heston Blumenthal: Pure extravagance!

Grill art in perfection. The barbecue line from Heston Blumenthal promises a lot. Extravagance and flawlessly designed functions are the focus here. Charcoal and gas grills are part of the range. Go on a journey of discovery and see for yourself with which functions and designs the brand convinces.

• Everdure Grill

Napoleon: The infrared grill for professionals!

Powerful functions with main and side infrared burners are the hallmark of the Napoleon brand. All models shine with their modern design, whether it’s a larger, straight black matt grill or a slightly smaller one made of stainless steel. Particularly unusual is the integrated control lighting, which makes the grill shine in different colors, so that it not only looks exciting, but can also be used ideally in the evening or at a party night.

• Napoleon Grill

The 6 ultimate cooking tips for campers

Camping food is surprisingly delicious. Luckily, people don’t have to live on packaged sausages alone when they’re in the great outdoors. As long as you follow these six tips, we promise that it’s still possible to make a great meal on your next camping trip.

1. preparations in advance

You’ll save an incredible amount of time on site, and on unmotivated days, you’ll be thankful you prepared everything in advance. It’s hard enough to chop onions in a real kitchen, let alone with a dull knife on a rickety picnic table. Just do like the butchers at Whole Foods and prep your ingredients, or better yet, your entire meals, in advance. Take rib-sticking stews and hearty chilis in storage-friendly Ziplocs or stackable deli containers, and when the sun goes down, all you have to do is heat them up.

2. keep it simple – the strength lies in simplicity

Keep meals as simple as you can. As much as we like to show off our 5 star chef skills, culinary theatrics should be left at home as soon as you pull out of the driveway. Your family won’t judge you for sticking to simple one-pot meals like braised chicken thighs, but they will judge you for making them eat trail mix for dinner after your campfire soufflé experiment goes awry.

3. do not cook every day

You don’t need to cook every day, if you look around properly you’ll have plenty on your plate. Before you head out, pack a selection of foods that are ready for immediate consumption such as cured meats and a few pieces of hard cheese. It’s important that these survive in dry conditions, outside the fridge. Add to this a bottle of wine and the gourmet party can begin!

4. minimalism

Really only bring the bare essentials. Unlike your favorite nonstick skillet, a high-sided cast iron skillet needs no coddling, making it the perfect companion for outdoor cooking. It can fry bacon in the morning, reheat pot roast in the evening, and, yes, sear hot dogs, and when you’re done, all you have to do is wipe it down. That’s why don’t try to tick off the mile-long packing list, but sort your stuff neatly in advance and you’ll save on unnecessary weight, have less to worry about and less to clean.

5. cool box – Clever & Practical

Pack the contents of your cooler smartly.
Freezing all the meats you plan to cook will keep your cooler frosty once packed, and with a little planning, they’ll be perfectly thawed by the time you’re ready to munch on them. You might also consider having them thawed in advance. For one thing, they’ll be sturdier, you won’t have to worry about packing them with raw ingredients, and they’ll only need a quick reheat at dinner. Either way, it’s never a bad idea to have a thermometer on hand just to make sure your ice chest is a fridge-worthy temperature.

6. plan B – always be prepared

Dusk is not the best time to realize you’re completely incapable of building a fire. Take the portable butane stove with you just in case, and you won’t have to eat jerky for dinner.

Whether your idea of the perfect picnic is cooking in the wilderness or sipping a summer cocktail at a sidewalk cafe, we’ve got everything you need to spend your summer in the wild. Let the outdoor entertaining begin.

The 5 best recipes – Quick cooking

When you’re camping, hiking, and backpacking, you have a lot going on. Unfortunately, gourmet food isn’t usually one of them. It can be downright impossible to pack enough food and gear to make delicious and varied meals, right? Wrong! With the right know-how, you can make amazing meals without a lot of gear or ingredients. Check out these 25 easy camping recipes that use 5 ingredients or less and you’ll never cook the same way again

1. campfire scrambled eggs

I know what you’re thinking, “everyone scrambles eggs, it’s no big deal.” But hear me out. Most scrambled eggs that people make are either lifeless, disappointing, and just plain pitiful. Especially the eggs made while camping. But if you sublimely master this recipe, cloud-like eggs will be your reward.

Ingredients

• Eggs
• Water
• Clarified butter

Preparations

Put your ingredients in a sauce pan or pot. Not a frying pan, as you’re probably used to. Preferably, leave the yolks unbroken at first. If one breaks when you crack it, that’s fine. Start away from the fire and just stir to mix the egg whites and water. Then put the pot over the fire. Once the eggs are warm, you can break up the yolks and mix the eggs together. At this point, the butter should also start to melt. When the butter melts, take the pot off the heat and keep stirring. You want to keep taking the eggs off the heat and then turning them back on. We’re looking for a slow heat that barely cooks the eggs and melts the butter, but that’s about it. Usually it will be a routine of 30 seconds over the fire, 15 seconds off. Once the butter is completely melted and scrambled, you can leave the eggs on the fire a bit longer. Keep scrambling until the eggs just come together. Your eggs won’t seem done, and they’re not. But take them off the heat anyway. The residual heat in the pan will bring your eggs to perfection. By the way, you can cook your eggs this way at home, too.

2. grilled sweet potato fries

Fries are part of the holiday, relaxed times not prepare a 5-course meal is just the desire of many parents. children are always happy about fries and the sweet potato variant is definitely a bit healthier!

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil or vegetable oil
• 1 clove of garlic, chopped
• 1 teaspoon chili powder
• 1 package Ranch Dry Mix

Preparation

Wash the sweet potatoes and dry them. Then cut them into lengthwise strips, about 1/3 inch wide on each side, so they look like French fries. The most important thing is that they are uniform so they can cook at the same time. If you wanted to make a crispier fry and you have the time, soak the fries in water for 30 minutes and then let them drain for an hour before proceeding. If not, that’s fine, they will still be delicious.

Take all the ingredients and mix them together in a bowl. We want an even distribution of all the yummy seasonings and dry mixture. Place these fries on a piece of aluminum foil set over a sheet pan. Place the pan on a grate over an open fire or on the center rack of a grill. We want to cook the potatoes and get the outside nice and crispy. Depending on your heat, you want about ten minutes per side, flipping once.

3. muesli over the campfire

Sure, you could make granola at home before you head out to the campsite. But when you make your granola fresh and over an open fire, you give it savory properties that add flavor, aroma, and texture.

Ingredients

• 6 cups rolled oats
• 2 cups pecans or almonds
• ½ cup vegetable oil
• ½ to 1 cup maple syrup
• 1 cup dried cranberries

Preparation

Get a cast iron skillet that’s nice and hot. Add your nuts and toss them around. It’s a good idea to take the pan off the heat while you toss them around to make sure they don’t burn. Once they start to have a nice nutty smell, you can add the oatmeal. Cook them slowly over the fire until they turn brown and nutty.

Remove the pan from the heat and add the vegetable oil and maple syrup. Depending on what consistency you like, you may want more or less syrup. Toss this together and when it’s completely mixed, pour it into a bowl. Add the dried cranberries and eat it warm. You can also keep it covered and it will last for more breakfasts.

4. potato egg scramble

This healthy breakfast is an easy camping meal and a great way to start the day. It’s prepared in a skillet and served four at a time.

Ingredients

• 2 medium diced potatoes
• 8 eggs, scrambled
• 1 chopped onion
• 2 chopped peppers (your choice)
• 2 tablespoons butter

Preparations

First, put 1 tablespoon of butter in your cast iron skillet and place it over your fire. Melt it and spread it everywhere.

Second, add the potatoes, onions and peppers. I like the potatoes in chunks and the onions and peppers chopped, but it’s your choice. Cook these until the potatoes are tender and the onions and peppers are nice and cooked. It takes about 20 minutes, but it depends on your fire.

Third, add the next tablespoon of butter and, once melted, add the eggs. The eggs will fill all the spaces between the potatoes, peppers and onions. But to ensure even cooking, cover the pot with a lid or aluminum foil and let it cook until the eggs are nicely cooked, about 4 minutes.

5. fish fillet fried in beer

Beer and fish does not fit at first sight? This recipe is a real treat and is also easy to prepare!

Ingredients

• 1 pound of fish fillets, half a pound per person, for two
• 1 cup buttermilk pancake mix
• 1 cup beer
• 1 cup flour
• ¼ cup cooking oil

Preparation

The first step is to open the beer and take a sip. We want the oil to be nice and hot when we’re done cooking our fish fillets, so we should warm it up now. Good job! Take another sip of beer!

Our fish fillets need to be cleaned and dried. You could buy these fish fillets at a store, but hopefully you caught them yourself, skinned them, cleaned them, deboned them, and dried them (because I can’t do that). Anyway, take your fish fillets and dredge them in the flour. We just want an even layer of flour all over the fish. Take another sip.

Now we want to mix the pancake mix and about ¾ cup of beer together. The rest of the beer is for you. Mix it with a fork until it’s smooth. Now we want to take our floured fish fillets and dip them into the batter. Again, we want an even coating.

Add these fish fillets to the oil and cook until the outside is golden, brown and delicious. When the outside is done, the inside should be nice, moist and shiny. Only cook two at a time as the pan is too full when frying is a big no-no.

When they’re all done (and you’ve eaten the first lightly fried fish fillet, just to make sure it’s done, and then finished the beer), let them drain a bit on a paper towel. After that, you can sprinkle them with some dill, pepper, or lemon, but it’s not really necessary. They’re pretty perfect just the way they are.

Barbecue – techniques for the best meat

Grilling season is upon us, so dust off those tongs and start cleaning those grates before

Red meat – How to grill red meat

The best cuts of meat, like rib eye, strip steak or filet mignon, have the highest marbled fat content, making them tastier, more tender and rich in meaty goodness. But they’re also the most expensive. You can get more bang for your buck with less expensive cuts like hanger steak, skirt steak and sirloin steak, which are flavorful and delicious when grilled. Here’s the secret: marinating the less expensive cuts makes them more tender, flavorful, and helps them retain moisture when cooked.

Always preheat your grill. Whether you are cooking over gas or charcoal briquettes, the grill must be fully preheated before cooking. Starting the grill 10 to 20 minutes ahead of time will help ensure proper cooking temperatures, which in turn will help prevent sticking or undercooking. Buy a cheap meat thermometer. The temperature gauge will tell you with great accuracy whether the meat is rare, medium-rare, medium or well done.

The position of your meat on the grill is also important. Steaks should be cooked quickly over the hotter area of the grill to get a good char. Searing the surface of the food at a high temperature results in the formation of a caramelized crust and is crucial for flavor development! For more on grilling red meat, especially the classic, steak, check out this article.

Fish – How to grill fish

Do not be afraid of grilled fish! Many types of fish can be grilled very well. Salmon, tuna and swordfish are all excellent grilled fish. Shrimp are also perfect to cook on the grill. You can put them all right on the grill without them falling apart. But other fish that are more on the flaky side are not suitable for grilling on the grill (cod, perch, haddock, snapper, etc.). Fortunately, there is a solution. Grill baskets are widely available, affordable, and allow you to prepare all kinds of fish on the grill. They help hold the fish together while giving it all the smoky, charred goodness of cooking over the flames. They are also great for grilling whole fish.

Cooking fish is a matter of taste. Some people like salmon and tuna grilled medium-rare, others prefer their seafood well done. As with chicken and steak, a thermometer will help you determine your preferred level of cooking without cutting into the meat.

Fish is better prepared if it is placed on a hot grill surface. This will prevent it from sticking to the grill grates, and it will cook very quickly in this place.

Chicken – How to grill chicken

Boneless chicken thighs are the moistest and most delicious part of the bird, in my opinion. But the breast can be just as tasty if prepared properly. Chicken breast tends to dry out if you don’t know what you’re doing. I also like to leave the skin on the breast, which makes the bird juicier and gives it more flavor.

Marinating also contributes a lot to the taste. The best marinade for a juicy chicken is very simple:

• 1/2 cup soy sauce
• 1 tablespoon freshly ground pepper
• 1/2 cup chopped fresh lemongrass (from 2 stems)
• 1/2 cup fresh lime juice
• 1/2 cup asian fish sauce
• 2 tablespoons crushed red pepper flakes
• 1/2 cup sugar

Ideally, you should marinate chicken overnight, but even a 2-3 hour soak makes a big difference in flavor and texture.

Chicken is best cooked on the more medium area of the grill that is not super, super hot. This way it can be fully cooked throughout and avoid burning the outside. The chicken is cooked when the juices run clear when pierced with a fork. However, you should also use a thermometer to make sure the internal temperature reaches 165 degrees.

Cleaning – How to clean your barbecue

A grill that is ready to cook must be two things: clean and hot. Always clean your grill with a suitable brush before and after cooking. After cooking, clean the grill with a brush and then “season” it with a paper towel dabbed with cooking oil.

Buy a new, stiff metal brush every few months during grilling season to keep your brush fresh and effective. Old brushes can be dangerous. If they are overused and worn, the bristles can come out and end up in the grill or food.

Steak – Must Have on the Grill

How do you grill a perfect steak? That’s quite an art, if it’s not the taste, it’s the time when you take the steak off the grill. It should not be too dry, but also well done, a real challenge! Here are 5 tips for grilling your perfect steak.

1. Early salting of the steak for more intense taste
2. Allow steak to thaw before grilling
3. Sauté to intensify the flavor
4. Cut thicker steaks in half
5. You can’t save a dry steak

Early salting of the steak for more intense taste

There is a belief that salting meat too far in advance of cooking can draw moisture out. While it’s true that salt can draw moisture out on its own, it’s also true that over the course of 20 or 30 minutes, this can actually be a good thing, as the salt begins to dissolve in the little bit of moisture that has been drawn out.

So when you drop the steak on the hot grill grate, all the sugar and protein in the moisture mixes with the salt and any other seasonings you’ve added to create a perfectly crispy crust. The taste of that delicious crust is worth any moisture you can lose.

Allow steak to thaw before grilling

The goal is to grill steaks until they are brown, with a slight charring on the surface, while making sure the inside is cooked to perfection and juicy, right? However, if the steak is too cold, it can take so long for the inside to reach that perfect juiciness that the steak overcooks and becomes gray and dry. To remedy this, let steaks sit at room temperature for 20 to 30 minutes before grilling them. Then they cook faster to the center and stay juicier.

Sauté to intensify the flavor

One rule of thumb that separates professional chefs from many home cooks is that chefs sear their steaks longer. This is because professionals know that you can capture aromas and flavors on the surface of steaks by searing them, so they let their steaks sizzle over direct heat until the surface is dark, dark brown. Don’t think that searing “traps the juices.” That’s a myth. But searing definitely makes a steak much tastier.

Cut thicker steaks in half

High heat is the only way to grill most steaks perfectly. If you see flare-ups, that’s the only time you’d really need to move them around on the grill. Some cuts of steak are so thick that grilling them over direct heat alone would cause them to burn on the outside and not achieve the desired internal firmness. Therefore, for steaks thicker than an inch, consider the sear-and-slide approach. After searing both sides nicely over direct high heat, move the steaks to a not-so-hot part of the grill, ideally over indirect heat, and finish the grilling process there.

You can’t save a dry steak

Steaks that are grilled at high heat lose moisture. This means that the fat and juices are literally squeezed out of the meat. Over time, as we have made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of preserving that moisture when grilling a steak is to remove it from the fire before it gets too dry.

Usually you only have a minute or two to execute this. When steaks go from medium rare to medium or medium to medium, it can go fast. You need to be vigilant to catch this window. Never walk away from a steak on the grill. Be careful because it is always better to remove a steak when it is undercooked than to let it overcook because you can always put it back on the grill.

Vegetarian – Top 5 recipes for campers

Are you a vegetarian camper? If the answer is yes, then we are here to help you. We understand how difficult it is to go camping and find simple, yet tasty vegetarian recipes. That’s exactly why we’ve compiled a list of the 5 best vegetarian recipes for camping!

If you haven’t tried smoked sea salt on your grilled veggies – You’re really missing out!

1. Pasta Primavera
2. Chili lime corn on the cob
3. Grilled tofu & soba noodles
4. BBQ Baked Sweet Potatoes
5. Campfire Cake

Pasta Primavera

We’re suckers for pasta, so this was right up our alley. This is such a simple recipe and it turned out perfect in the Dutch oven. We found that using 17 coals on top and 14 on the bottom was perfect for it.

Ingredients

• 1 jar of pasta sauce
• 1 package mozzarella cheese
• 450 g any vegetables
• 1 package noodles
• 1/2 cup grated parmesan cheese

Preparation

Combine pasta sauce and half of the mozzarella cheese and parmesan cheese in a large bowl. Then cook the vegetables and pasta. Then mix everything together preferably in a casserole dish and sprinkle with the remaining mozzarella cheese. Finally, cover with aluminum foil and bake in a Dutch oven for 25 minutes.

Chili lime corn on the cob

Corn on the cob is such a traditional food. This recipe gives it a little twist and makes it quite tasty. This recipe doesn’t need to be adapted because it’s already campsite. If you’re cooking directly over the campfire grate, be sure to wrap the corn on the cob in aluminum foil or clean the grate well.

Ingredients

• 4 peeled corn on the cob
• 2 tablespoons butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparations

Put the corn in a bowl, cover the bowl with wax paper and put it over the fire. In the same way, put the butter in another bowl and wait for it to melt. Then stir in the chili powder, lime zest, salt and pepper and finally spread the butter mixture evenly over the cooked corn.

Grilled tofu & soba noodles

We made this dish for dinner and our family loved it! To make it as easy as possible for us at the campsite, we did a lot of the prep work ahead of time; we cooked the pasta and made the dressing. We used the campfire grill grate to grill the tofu and it turned out pretty darn tasty! Click here for the recipe.

Ingredients

• 340g dried soba noodles
• 180 ml extra virgin olive oil
• 450g extra firm tofu (drained and patted dry)
• 3 medium garlic cloves
• 3/4 teaspoon fine-grained sea salt
• 3 small/medium shallots
• 3 small Serrano peppers (chopped)
• 1 bunch (about 4 handfuls) coriander (stems trimmed)
• 1 teaspoon natural cane sugar (or brown sugar)
• 2 teaspoons fresh lime juice

Preparation

First, cook the soba noodles according to package directions, salt them generously, and then rinse them with water and oil. You can leave them in a large plastic bag in the fridge overnight until you’re ready to use them!

The dressing is a little more challenging. Crush the garlic and salt into a paste, then add in the shallots one at a time, as well as the peppers and cilantro, a handful at a time. The mixture should be fairly smooth. Add the sugar and then the lime juice, before gradually whisking in the olive oil. Taste and adjust the flavors if necessary.

Cut the tofu into slabs, carefully rub with olive oil and place on a medium-hot grill. Cook until golden brown on one side, flip and grill on the other side as well.

To assemble, sprinkle the soba noodles with a good amount of the dressing, leaving enough to drizzle generously over the tofu. Place the tofu on top of the noodles and drizzle with more dressing.

BBQ Baked Sweet Potatoes

This was another super simple yet tasty recipe. There’s just something about potatoes cooked in aluminum foil that makes them extra tasty. No prep is even needed in advance, just throw in some aluminum foil and cook.

Ingredients

• 8 medium sweet potatoes
• 4 teaspoons olive oil
• 4 tablespoons Greek yogurt
• 1 spring onion sliced

Preparation

Rub each potato with a little oil and salt, then wrap it in a double layer of foil.

As soon as the grill coals glow red, place the potatoes directly on them. Cook for 15 mins, turning with tongs, then cook for another 15 mins. Remove one, unwrap it and check that it is cooked through.

Peel the top of the foil off each potato, cut open and cover with a spoonful of yoghurt and a few slices of spring onion.

Campfire Cake

Not only was this recipe fun to make, but it turned out delicious! We had never heard of this type of cooking before, so it was interesting to try. Don’t worry, we saved all the oranges we cut out and ate them throughout the day. Nothing needs to be made ahead of time, so this is a pretty easy recipe for a weekend of camping.

Ingredients

• 4 oranges
• 150 g dark chocolate
• 100 g butter
• 2 eggs
• 60 g sugar
• 40 g flour

Preparation

First you have to cut a slice off the top of the orange. Then remove the flesh from the orange. Simply fill the muffin batter into the orange. Put the cap back on and wrap it in aluminium foil. Then put them in the embers, wait about 15 minutes, carefully take them out and let them cool down a bit.

Voilá orange cake

Mobile devices for the camping weekend

You want to go camping soon and have no idea what kitchen utensils you need to take with you to be able to provide yourself. Here you will find the important equipment that must be there for a successful camping trip.

• Gas stove
• Katuschenkocher
• Espresso maker (mocha)
• Grill
• Cooler
• Camping kitchen

If you want to know how to use the devices and what the advantages are, you can find out everything about each of the above terms in our camping lexicon. Simply click on the term and you will find out what you need to look out for when buying.

Yummypilgrim

Yummypilgrim’s channel, while “only” about food videos, is a colorful place with many different video formats and creative headlines. Whether she’s doing food hauls, Taste Testings, or Best of’s, there’s probably something for everyone. Whether hungry, or not. What’s also special about her channel is that everything is cooked and baked vegan.

• Youtube
• Instagram
• Facebook

BaKo baking

Boring cooking instructions? Not with Ebru, the 29-year-old created her YouTube channel because she loves to cook. Today, she has a large community of viewers with nearly 150 thousand subscriptions. Formats like Waffle Week, in which she presents a different waffle every day for a week, make her channel exciting. Among other things, she also shows seasonal delicacies and occasionally Turkish recipes.

• Youtube
• Facebook

Mealclub

With weekly videos and unusual recipes, Mealclub are probably a real favorite in the cooking scene on YouTube. With already known dishes, but especially with new compositions and crazy flavors, Mealclub let their subscribers become curious. A great mix of healthy and snacks offer variety.

• Youtube
• Instagram
• Facebook

American-cooking.com

If you’re a huge fan of American baking culture, this channel is a piece of heaven on earth for you. From classic pies to cupcakes and peppermint hot chocolate, you’ll find everything you need to make at home. Savoury dishes also have a place on this channel, so there’s something for every taste and curious new recipes.

• Youtube
• Instagram
• Facebook
• Website

Sally’s World

Sally’s World really does take you to another world at first sight, full of sweet cakes, chocolates and cupcakes. But there are plenty of savoury alternatives too, perfect for occasions like a dinner out, or an afternoon barbecue with friends. Even with delicious drinks Sally can inspire her readers and viewers, because her always new ideas, encourage her fans to try new things and expand the culinary horizons.

• Youtube
• Instagram
• Facebook
• Website

Small but tasty

For those who are bored with a simple recipe and prefer to have a bright, motivated person who explains every step and makes everything a bit more interesting with her humor, Klein aber Lecker is the perfect channel on YouTube. Here you will not only find crazy new ideas for your dining table like the Nutella Burger or Baking with Charcoal, but also many recipes that help you to use leftovers. For those who like it colorful and fun and inviting, this channel is the perfect place.

• Youtube
• Instagram
• Website

Cooking Cinema

Whether you’re a beginner or more advanced in the kitchen, Cooking Cinema is the perfect channel to get your first taste of cooking with basic recipes like cheesecake or tomato soup. However, it also offers a wide range of recipes that require a little practice, such as candied rose petals. A change to normal everyday recipes offers the cooking cinema all the time.

• Youtube
• Instagram
• Facebook
• Website

Pour le Plaisir – Thomas cooks

Everyone who is open to try something new should have a look at the channel of Pour le plaisir – Thomas kocht. Culinary diversity is an understatement and everyone should see for themselves. Dishes from Moroccan chicken to Turkish pide to simple lentil soup. A visit is worth the channel all the time and there is certainly something for everyone.

• Youtube
• Facebook
• Website

The organic cook

Micheal, known as “The Organic Chef”, tries to cook healthy, fresh and delicious, but still simple. He shows this on his YouTube channel, and tries to stay organic, sustainable, vegetarian, vegan and fair. With this attitude, Michael soon inspires 50,000 people and his viewers are growing.

• Youtube
• Instagram
• Facebook
• Website

Simple cooking

With weekly videos, the Simply Cooking channel is arguably a sure-fire inspiration for the week’s shopping. With super food recipes and dinner templates but also baking tutorials, the channel is well interspersed. For all vegans, there is also a positive news, because all recipes on the channel are purely plant-based.

• Youtube
• Instagram
• Facebook
• Website

Bea’s recipes and ideas

Bea’s YouTube channel is run with so much love that if you’re a food fan, you won’t miss it. Whether appetizers, main course or desserts, a perfect variety is offered. Whether homemade cookies or a whole menu, it is guaranteed to be delicious!

• Youtube
• Instagram
• Facebook
• Website

CALLEkocht – Grandma’s recipes

With very classic, German recipes, the channel brings a bit of tradition with it. The name ‘Omas Rezepte’ gives the viewer a certain image. Fried potatoes, meatballs or seasonal plum cake are just some of the recipe ideas. For a deeper insight into German cuisine, the channel offers a colorful range of videos and should inspire one or the other to cook.

• Youtube
• Instagram

Yummy

A channel that offers arguably everything and with a regularity that you always discover something new when you visit the channel. Hacks, DIY’s and recipes in many different versions and with many different flavors.

• Youtube
• Instagram
• Facebook
• Website

Lets Cook

Are you a fan of exotic food or have you always wanted to expand your culinary horizons? At Let’s Cook you’ll find many tutorials and no nationality ties.

• Youtube
• Instagram
• Facebook

Christmas – Food – Trends

We, at FIV Magazine, have put together some of the most popular Christmas food trends for you so that this year you can try some of the things you haven’t seen before. From sweet to hearty food, everything is included. We have also collected the famous drinks, which are often served at Christmas markets, for you.

Loving Apples

The apples coated with a red sugar icing are very popular not only for Christmas. They are also part of the confectionery for sale at every fair. This incredibly sweet, sticky affair can also be done by yourself in a short time. See this video:

Baked Almonds

Just like the love apple, roasted almonds are popular with most people all year round. The almonds are placed in boiling sugar water and get their delicious caramel crust.  This is also super easy and you can do it very easily.

Maronen

Marrons are a little more special than that. Not everyone can claim to have eaten something like this before. The chestnut is a type of chestnut that can be bought from the end of September until the beginning of the new year. Chestnuts can be processed and prepared in many different ways. It is typical for the Christmas market that chestnuts are sold roasted. Those who want to prepare the treat at home can also consider something special, like preparing a chestnut soup.

https://www.instagram.com/p/BqS2KLwBFwG/

Cotton Candy

The famous cotton candy is probably something everyone has tried before. The soft sugar threads are especially popular with children. They are usually available in white, pink and light blue. Even though sugar is the only ingredient needed to prepare cotton candy, the clouds on the wooden sticks always look impressive.

https://www.instagram.com/p/BU1WopVlGN-/

Cinnamon Stars

Around Christmas time, often the first appointments for baking cookies are planned. The recipe of the cinnamon stars for Christmas is used by many people. Juicy on the inside – friable on the outside, that’s how they should be. Getting them to do the same thing isn’t that easy. Here we have a recipe for you with which you should succeed at home. Cinnamon stars are definitely a must at Christmas!

Crêpes

Crêpes always go. They shall be wafer-thin and soft. Whether hearty or sweet, crêpes are a wonderful snack for in between. At Christmas, the sweet varieties are especially popular. With Nutella, banana or apple sauce with cinnamon, this delicacy brings you into the Christmas mood!

https://www.instagram.com/p/BqXdM7SH5jW/

Lard Biscuits

Lard cakes are pastries made from yeast dough that are baked in fat. These delicacies are offered at any festive occasion, such as carnival, carnival, fairs or of course Christmas markets! Those who have never tried them should do so as soon as possible.

https://www.instagram.com/p/BqU7Ae4n-Jj/

Germ Dumplings

Germ dumplings are hemispherical dumplings filled with plum puree and boiled in water. They are usually served with melted butter, vanilla sauce and poppy seed sugar. Germ dumplings are not quite as well-known as other food trends from this article and are definitely worth trying.

Craps

Krapfen, often also known as Berliner, are traditionally eaten on New Year’s Eve. They are available with different fillings, such as strawberry jam, orange jam or Nutella. They also consist of a yeast dough, which is fried at the end.

Hearty Trends

Champignons

The famous Christmas market – mushrooms are known by many. Roasted with onions, well seasoned, served with garlic dip and bread, a feast for many visitors.

https://www.instagram.com/p/BgtqJVvn-BL/

Grater Cake

Who doesn’t know them? The famous potato pancakes. The anticipation as a child was always great when the famous potato pancake was on the menu again. There are countless other names for this snack, but they know most do. Crispy crispy, fried in oil, a must for the Christmas season!

French Fries

French fries are eaten all year round. Whether at the snack bar in between, or in the restaurant as a side dish to the schnitzel, they are usually not considered a highlight. But, if you find the right stalls, you can buy handmade chips at the Christmas market. Crispy on the outside, soft on the inside and a full potato flavour – that’s what you get when you find a stand like this. The fries are usually longer and wider, like here in this video:

Sausage

Bratwurst is particularly popular at the Christmas market. Many who go to the Christmas market look forward to their bratwurst and mulled wine the most. Served with a roll and mustard, a dream. It is probably not the best choice of food to lose weight with, but at Christmas time you should treat yourself to something.

Raclette

If you ask your friends or relatives what is on the table at Christmas, raclette, fondue and roast goose with red cabbage are the most common. If you now notice that one of these variants never existed at Christmas before, you should definitely change that. To eat raclette for Christmas, however, you absolutely need a raclette grill and then it can start. Everyone gets a raclette pan, a wooden spatula and can fill his pan with ingredients such as cheese, vegetables, potatoes and fruit. Then you can put the patella in the appropriate place in the raclette grill et Voilà! You can fry the matching meat side dish yourself directly over it on the grill plate.

Fondue

There are many different types of fondue. A distinction is made between meat fondue, cheese fondue and chocolate fondue. The meat and cheese fondue are particularly often taken out at Christmas. Everyone has his or her own fondue fork and can skewer the desired type of meat during a meat fondue and cook it in fat. In cheese fondue, crispy pieces of bread are dipped in melted cheese and simply enjoyed. Try it, it’s worth it.

#Trend Drinks

Glühwein

Mulled wine is the drink most often drunk at the Christmas market.  When some think of visiting a Christmas market, they hope for a cosy get-together with friends and drinking mulled wine together.

Apple Punch

Some who don’t want to drink alcohol at the Christmas market grab a non-alcoholic apple punch.  It can also be easily prepared by yourself when the family is due to visit and a drink is needed for a cosy get-together in the cold season.

Fire Tongs Punch

Feuerzangenbowle is not to be found on every Christmas market. Nevertheless, it is very popular at Christmas time and you can also prepare it at home. The Feuerzangenbowle consists of rum, red wine and a sugar loaf. The Feuerzangenbowle is seasoned with cinnamon and cloves so that it also tastes Christmassy.

Lumumba

Lumumba is a drink that is also often offered at the Christmas market. But this drink is not as well known as mulled wine. It consists of cold or hot cocoa with a dash of rum and, if you like, whipped cream. If you’ve had enough of mulled wine, you can try something new this year!

Egg Punch

The egg punch is also popular at the Christmas market. The drink typically consists of egg liqueur, white wine and cinnamon and sugar. This drink could also be a change from the annual mulled wine for you.

We hope FIV could inspire a varied Christmas!