{"id":17825,"date":"2022-11-06T21:13:42","date_gmt":"2022-11-06T20:13:42","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=17825"},"modified":"2022-11-06T21:45:39","modified_gmt":"2022-11-06T20:45:39","slug":"feuer-frei-fine-dining-grill-bbq","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/feuer-frei-fine-dining-grill-bbq\/","title":{"rendered":"Feuer frei: Fine Dining Grill & BBQ"},"content":{"rendered":"

Ro\u0308st- und Raucharomen bringen Schwung in die Menu\u0308s der gehobenen Gastronomie<\/a>. Am Grill landen Austern, Jakobsmuscheln und Langusten \u2013 aber nicht nur Edelprodukte und -stu\u0308cke, sondern auch Schnitt\u00a0wie Flat Iron (Mittelstu\u0308ck der Schulter) und Brisket (Rinderbrust ohne Knochen) avancieren zu Delikatessen. Ein Trend sind ganze Grillmenu\u0308s<\/strong>, die nicht mehr nur im Sommer, sondern auch im Winter auf den Karten landen.<\/p>\n

\"Fine
Fine dining: Heiko Antoniewicz und Ludwig Maurer zeigen in ihrem Werk \u00bbFine Dining Grill & BBQ\u00ab, dass die lang bel\u00e4chelte Barbecue-Szene gar nicht so weit von der Fine Dining K\u00fcche entfernt ist, sondern ebenso nach Perfektion strebt.
\u00a9 Thomas Pfeiffer<\/figcaption><\/figure>\n

Gem\u00fcse soll es sein<\/h2>\n

Starke Themen sind Gemu\u0308se<\/a> am Grill, Gewu\u0308rze und weiterfu\u0308hrende Zubereitungsarten von Produkten. Es ist \u00bbin\u00ab, Gemu\u0308se zu smoken und anschlie\u00dfend zu Pu\u0308rees, Brotaufstrichen, Gewu\u0308rz- oder Dipsaucen zu verarbeiten. Spannend ist ebenso gera\u0308uchertes Gemu\u0308se als Gazpacho zu servieren, die Mo\u0308glichkeiten sind grenzenlos. Grundvoraussetzung sind qualitativ hochwertige Grundprodukte, Know-how und Versta\u0308ndnis fu\u0308r das indirekte und direkte Grillen<\/strong> und den Umgang mit der Kerntemperatur (Rastphase).<\/p>\n

Tipp: Gerade fu\u0308r die Wintermonate empfehlen sich Gewu\u0308rze wie Zimt, Gewu\u0308rznelken, Wacholderbeeren, Sternanis und Piment, die winterliche Aromen fu\u0308r Po\u0308kello\u0308sungen, Saucen<\/a> und Rubs unterstreichen.<\/p>\n

\"Wagyu
Wagyu Surf & Turf 180 Grad: Jakobsmuschel, Sellerie, Senf, Jalape\u00f1o, Johannisbeere, Kresse und wei\u00dfer Pfeffer
\u00a9 Thorsten Kleine Holthaus<\/figcaption><\/figure>\n

Showcooking<\/h2>\n

Die Profis sind sich einig. Der Show-Effekt muss zumindest zum Teil bestehen bleiben. Ga\u0308ste identifizieren sich mit dem Vorgang des Grillens, daher sorgt man mit dem Live-Act fu\u0308r besondere emotionale Momente.<\/p>\n

Startklar f\u00fcr den Winter<\/h2>\n

Um auch in den ku\u0308hlen Jahreszeiten Ga\u0308ste zu begeistern, sollte ein perfekter Unterstand ebenso gewa\u0308hrleistet sein, wie die passenden gusseisernen Grillutensilien. Hei\u00dfe Saucen und Schmorgerichte oder auch Waffeln. Ohne Gusseisen wird das Outdoor-Vergnu\u0308gen nicht lange anhalten.<\/strong> Fu\u0308r Feuerko\u0308rbe und Lagerfeuer-Feeling eignet sich ein Kindling Cracker, mit diesem feststehenden umgedrehten Holzspalter ist exakt zu bestimmen, wo das Holz<\/a> gespalten wird. Erlebnisgastronomie durch und durch ist mit einem Tischgriller mo\u0308glich, bei dem auch Ga\u0308ste selbst Hand anlegen ko\u0308nnen. Tipp: Big Green Egg.<\/p>\n

\"Cover
\u00a9 Matthaes Verlag<\/figcaption><\/figure>\n

INFO<\/h2>\n

Fine Dining Grill & BBQ<\/strong>
\nLudwig Maurer, Heiko Antoniewicz
\nUmfang: 240 Seiten
\nVerlag Matthaes
\nISBN: 978-3-98541-059-0<\/p>\n","protected":false},"excerpt":{"rendered":"

Den besonderen Kick mit R\u00f6staromen. Grillen & BBQ zeigen sich als martialische Art der Zubereitung, schlie\u00dfen allerdings Fine-Dining nicht aus. Mit Feuer und Kohle zur Extraklasse.<\/p>\n","protected":false},"author":6,"featured_media":17829,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[99,23],"class_list":["post-17825","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-grill-bbq","newstag-winter"],"yoast_head":"\nFeuer frei: Fine Dining Grill & BBQ - Falstaff Profi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/feuer-frei-fine-dining-grill-bbq\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feuer frei: Fine Dining Grill & BBQ - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Den besonderen Kick mit R\u00f6staromen. 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