Our Basics Grilling Course

For beginners, those switching over and anyone who likes to grill more than the typical German neon flat grill. Don't be shy, you can ask anything in our basic course. We will go into detail about the possible sources of error when grilling and also pay the necessary attention to the equipment, whether it's a kettle grill or a gas grill.

Many participants take part in the Basics course when they are about to change their grill, e.g. from a charcoal grill to a gas grill, or vice versa. Many participants in the Basics course find our opinion, independent of grill manufacturers, very important. How many burners does my gas grill need? How do I recognize the right quality charcoal? How can I keep the temperature in the charcoal grill constant when grilling indirectly? Which is better, briquettes or charcoal? All questions that are answered in detail during the Basics grill seminar.

In addition to the ideal preparation of meat, vegetables and sweet desserts, our most important topic is indirect grilling. Because in contrast to the usual sausage and neck steak grill, our grill can do much more and, above all, much more versatile. And that's why we have structured our menu around this most important topic.

Alsatian tarte flambée classic with bacon and onions

Free-Range Chicken Cutting and Grilling

Stuffed pork fillet "Italia" with ratatouille and potato boats

Flambéed fruit skewer with ginger butter