wintergrillen - natürlich von Freyberger
Beschreibung

Winter grill course at Freyberger

Dirk Freyberger, the renowned grill master and meat sommelier, cordially invites you to his winter grilling course. Let yourself be inspired by his expert knowledge and passion for grilling and take your grilling skills to a new level. In this course you will be presented with various winter grilling recipes that will delight your taste buds.

grilled free-range duck

The grilled free-range duck is a highlight of this course. Dirk Freyberger shows you how to perfectly grill the tender and juicy duck breast and carve it correctly at the table. The result is a culinary delight that will leave your guests speechless. The best meat from the best farm, prepared correctly, is the perfect way to prepare for the Advent season.

Franconian grilled shoulder of pork

The Franconian Schäufele will also be part of this winter grilling course. Dirk Freyberger will reveal his secrets for a crispy crust and tender meat. You will learn how to season the Schäufele perfectly and grill it to perfection so that it develops its full flavor. This traditional dish will delight you with its rustic yet sophisticated variety of flavors.

dry-aged veal steak

Of course, a dry-aged veal steak is a must. Dirk Freyberger shows you how to grill the tender meat perfectly and complement it with a delicious pear and Hokkaido vegetable. This gives the steak the finishing touch and ensures an explosion of flavor in your mouth.
The winter grilling course at Freyberger offers you the opportunity to perfect your grilling skills and gain new perspectives.

What is winter grilling?

What is involved in winter grilling? Winter is here and with it comes the cold season. But that doesn't mean we have to give up grilling! On the contrary, winter grilling can be an exciting and creative way to take it to a new level. So what is involved in winter grilling? Well, there are various techniques we can use to get the most out of our grills. One option is indirect grilling. With indirect grilling, the food is not placed directly over the flame, but on the edge of the grill. This method cooks the food gently and keeps it nice and juicy. Another option is direct grilling. Here, the food is placed directly over the flame, giving it a delicious smoky note. This method is particularly suitable for steaks or grilled vegetables.
But there are more options! Plancha grilling is a fantastic way to grill in winter. It uses a stainless steel or cast iron plate on which the food is cooked. This method allows us to grill a wide variety of foods, from seafood to vegetables. The heat is evenly distributed across the plate, resulting in perfect cooking. Another trend in winter grilling is the fire plate. With the fire plate, a massive grill plate is placed over the grill and heated to a high temperature. This creates an impressive heat on which we can cook our grilled ingredients. This method is perfect for roasting meat or preparing stir-fries outdoors.
Whether we use a gas grill, a charcoal grill or a ceramic grill, winter grilling can be a lot of fun for all of us. A gas grill is a convenient option because it is quick and easy to use. A charcoal grill, on the other hand, gives our grilled food a wonderful smoky flavor and offers a traditional grilling experience. And a ceramic grill ensures that the grilled food is cooked evenly thanks to its excellent heat insulation.
So what are we waiting for? Let's get our grills out of hibernation and make the most of the cold season. Winter grilling is a great way to unleash our creativity in grilling

Our winter grilling course menu

Please note that the menu may be changed due to availability:

black pudding tramezzini

---

dryaged veal steaks with orange and pear-Hokkaido vegetables

---

shoulder of pork and grilled duck

served with red cabbage strudel and grilled bread dumplings

---

plum-custard-Michel


Bereits über 10k Kunden erinnern sich an ein Genusserlebnis

winter grilling course

€119,00

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3 reviews
3 reviews

✓ Winterliche Spezialitäten sicher & aromatisch grillen 
✓ 4-Gänge-Wintermenü mit Ente, Schäufele, Dry Aged Kalbssteak & Dessert
✓ Praxisnahe Grilltechniken & Tipps direkt vom Fleischsommelier und Grillmeister

Beschreibung

Winter grill course at Freyberger

Dirk Freyberger, the renowned grill master and meat sommelier, cordially invites you to his winter grilling course. Let yourself be inspired by his expert knowledge and passion for grilling and take your grilling skills to a new level. In this course you will be presented with various winter grilling recipes that will delight your taste buds.

grilled free-range duck

The grilled free-range duck is a highlight of this course. Dirk Freyberger shows you how to perfectly grill the tender and juicy duck breast and carve it correctly at the table. The result is a culinary delight that will leave your guests speechless. The best meat from the best farm, prepared correctly, is the perfect way to prepare for the Advent season.

Franconian grilled shoulder of pork

The Franconian Schäufele will also be part of this winter grilling course. Dirk Freyberger will reveal his secrets for a crispy crust and tender meat. You will learn how to season the Schäufele perfectly and grill it to perfection so that it develops its full flavor. This traditional dish will delight you with its rustic yet sophisticated variety of flavors.

dry-aged veal steak

Of course, a dry-aged veal steak is a must. Dirk Freyberger shows you how to grill the tender meat perfectly and complement it with a delicious pear and Hokkaido vegetable. This gives the steak the finishing touch and ensures an explosion of flavor in your mouth.
The winter grilling course at Freyberger offers you the opportunity to perfect your grilling skills and gain new perspectives.

What is winter grilling?

What is involved in winter grilling? Winter is here and with it comes the cold season. But that doesn't mean we have to give up grilling! On the contrary, winter grilling can be an exciting and creative way to take it to a new level. So what is involved in winter grilling? Well, there are various techniques we can use to get the most out of our grills. One option is indirect grilling. With indirect grilling, the food is not placed directly over the flame, but on the edge of the grill. This method cooks the food gently and keeps it nice and juicy. Another option is direct grilling. Here, the food is placed directly over the flame, giving it a delicious smoky note. This method is particularly suitable for steaks or grilled vegetables.
But there are more options! Plancha grilling is a fantastic way to grill in winter. It uses a stainless steel or cast iron plate on which the food is cooked. This method allows us to grill a wide variety of foods, from seafood to vegetables. The heat is evenly distributed across the plate, resulting in perfect cooking. Another trend in winter grilling is the fire plate. With the fire plate, a massive grill plate is placed over the grill and heated to a high temperature. This creates an impressive heat on which we can cook our grilled ingredients. This method is perfect for roasting meat or preparing stir-fries outdoors.
Whether we use a gas grill, a charcoal grill or a ceramic grill, winter grilling can be a lot of fun for all of us. A gas grill is a convenient option because it is quick and easy to use. A charcoal grill, on the other hand, gives our grilled food a wonderful smoky flavor and offers a traditional grilling experience. And a ceramic grill ensures that the grilled food is cooked evenly thanks to its excellent heat insulation.
So what are we waiting for? Let's get our grills out of hibernation and make the most of the cold season. Winter grilling is a great way to unleash our creativity in grilling

Our winter grilling course menu

Please note that the menu may be changed due to availability:

black pudding tramezzini

---

dryaged veal steaks with orange and pear-Hokkaido vegetables

---

shoulder of pork and grilled duck

served with red cabbage strudel and grilled bread dumplings

---

plum-custard-Michel


ca. 3 Stunden
Katzwang
Sprache: Deutsch
Bis 20 Teilnehmer
Ticket Type:

Ticket Type
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Grill im Winter

About this course

Winter grill course at Freyberger

Dirk Freyberger, the renowned grill master and meat sommelier, cordially invites you to his winter grilling course. Let yourself be inspired by his expert knowledge and passion for grilling and take your grilling skills to a new level. In this course you will be presented with various winter grilling recipes that will delight your taste buds.

grilled free-range duck

The grilled free-range duck is a highlight of this course. Dirk Freyberger shows you how to perfectly grill the tender and juicy duck breast and carve it correctly at the table. The result is a culinary delight that will leave your guests speechless. The best meat from the best farm, prepared correctly, is the perfect way to prepare for the Advent season.

Franconian grilled shoulder of pork

The Franconian Schäufele will also be part of this winter grilling course. Dirk Freyberger will reveal his secrets for a crispy crust and tender meat. You will learn how to season the Schäufele perfectly and grill it to perfection so that it develops its full flavor. This traditional dish will delight you with its rustic yet sophisticated variety of flavors.

dry-aged veal steak

Of course, a dry-aged veal steak is a must. Dirk Freyberger shows you how to grill the tender meat perfectly and complement it with a delicious pear and Hokkaido vegetable. This gives the steak the finishing touch and ensures an explosion of flavor in your mouth.
The winter grilling course at Freyberger offers you the opportunity to perfect your grilling skills and gain new perspectives.

What is winter grilling?

What is involved in winter grilling? Winter is here and with it comes the cold season. But that doesn't mean we have to give up grilling! On the contrary, winter grilling can be an exciting and creative way to take it to a new level. So what is involved in winter grilling? Well, there are various techniques we can use to get the most out of our grills. One option is indirect grilling. With indirect grilling, the food is not placed directly over the flame, but on the edge of the grill. This method cooks the food gently and keeps it nice and juicy. Another option is direct grilling. Here, the food is placed directly over the flame, giving it a delicious smoky note. This method is particularly suitable for steaks or grilled vegetables.
But there are more options! Plancha grilling is a fantastic way to grill in winter. It uses a stainless steel or cast iron plate on which the food is cooked. This method allows us to grill a wide variety of foods, from seafood to vegetables. The heat is evenly distributed across the plate, resulting in perfect cooking. Another trend in winter grilling is the fire plate. With the fire plate, a massive grill plate is placed over the grill and heated to a high temperature. This creates an impressive heat on which we can cook our grilled ingredients. This method is perfect for roasting meat or preparing stir-fries outdoors.
Whether we use a gas grill, a charcoal grill or a ceramic grill, winter grilling can be a lot of fun for all of us. A gas grill is a convenient option because it is quick and easy to use. A charcoal grill, on the other hand, gives our grilled food a wonderful smoky flavor and offers a traditional grilling experience. And a ceramic grill ensures that the grilled food is cooked evenly thanks to its excellent heat insulation.
So what are we waiting for? Let's get our grills out of hibernation and make the most of the cold season. Winter grilling is a great way to unleash our creativity in grilling

Our winter grilling course menu

Please note that the menu may be changed due to availability:

black pudding tramezzini

---

dryaged veal steaks with orange and pear-Hokkaido vegetables

---

shoulder of pork and grilled duck

served with red cabbage strudel and grilled bread dumplings

---

plum-custard-Michel


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How does the course work?

Zu Beginn begrüßt dich Dirk Freyberger persönlich und gibt dir einen kurzen Überblick darüber, wie der Wintergrillkurs aufgebaut ist. Los geht es mit dem Blutwurst-Tramezzini, das zeigt, wie sich herzhaftes Winteraroma mit grilltypischen Röstaromen verbinden lässt. Anschließend erlebst du, wie die Freilandente vorbereitet, gewürzt und so gegrillt wird, dass die Haut knusprig und das Fleisch zart bleibt. Dabei bekommst du ein Gefühl dafür, wie Hitze, Timing und Grilltechnik im Winter zusammenwirken und weshalb bestimmte Methoden bei kalten Temperaturen besonders gut funktionieren.

Im nächsten Schritt folgt der rustikale Teil des Menüs: Schäufele und Ente vom Grill, begleitet von winterlichen Beilagen wie Blaukrautstrudel und Semmelkloß vom Grill. Danach widmet ihr euch dem dry aged Kalbssteak, das mit Orange und Birnen-Hokkaido-Gemüse verfeinert wird und zeigt, wie winterliche Komponenten harmonisch mit kräftigen Cuts zusammenpassen. Abgerundet wird der Abend durch den warmen Pflaumen-Vanillepudding-Michel, der den Kurs mit einem süßen, saisonalen Abschluss vollendet. Während des gesamten Ablaufs bleibt ausreichend Raum für Fragen, praktische Hinweise und Tipps rund ums Wintergrillen.

Important details

Für den Wintergrillkurs benötigst du keine eigene Ausstattung — alles rund ums Grillen wird vor Ort bereitgestellt. Sinnvoll ist lediglich wetterfeste, bequeme Kleidung, da einige Arbeitsschritte direkt am Grill stattfinden.

Dich erwartet ein abwechslungsreiches Wintermenü, das mehrere Gänge umfasst und verschiedenste Fleischsorten sowie typische saisonale Komponenten kombiniert. Gemeinsam mit dem Grillprofi bereitest du die Gerichte Schritt für Schritt zu, erhältst währenddessen viele praktische Tipps und Tricks, und genießt die Speisen anschließend in der Gruppe. Alle Getränke sind im Preis inbegriffen.

Der Kurs führt dich durch verschiedene winterliche Grillgerichte: vom herzhaften Blutwurst-Tramezzini über die gegrillte Freilandente bis hin zum fränkischen Schäufele mit knuspriger Kruste und dem dry aged Kalbssteak mit Birnen-Hokkaido-Gemüse. Du erfährst, worauf es beim Grillen in der kalten Jahreszeit ankommt und wie hochwertige Fleischstücke auch im Winter ihren vollen Geschmack entfalten.

Die Anmeldung ist über den Online-Kalender der Metzgerei Freyberger möglich. Da das Wintergrillen sehr beliebt sind und die Anzahl der Teilnehmer bewusst begrenzt bleibt, empfiehlt sich eine rechtzeitige Buchung.

Häufige Fragen zum Wintergrillkurs

Der Kurs richtet sich an alle, die Lust haben, das Grillen auch in der kalten Jahreszeit zu entdecken. Egal, ob du gerade erst beginnst oder bereits Erfahrung am Grill hast – die Inhalte sind so aufgebaut, dass sowohl Einsteiger als auch Fortgeschrittene wertvolle Hinweise, neue Techniken und inspirierende Ideen mitnehmen.

Das Menü umfasst mehrere Gänge und beinhaltet unter anderem Blutwurst-Tramezzini, gegrillte Freilandente, fränkisches Schäufele, ein dry aged Kalbssteak sowie ein warmes Dessert wie den Pflaumen-Vanillepudding-Michel. Bitte beachte, dass das Menü je nach Verfügbarkeit leicht variieren kann.

Du bekommst einen umfassenden Einblick in winterliche Grillmethoden: wie Fleisch im Winter optimal gegart wird, wie man Hitzeverteilung und Grilltechnik an niedrige Außentemperaturen anpasst und weshalb bestimmte Cuts – wie Kalbssteak, Schäufele oder Ente – besonders gut zur Jahreszeit passen.

Der Wintergrillkurs findet am Standort der Metzgerei Freyberger statt. Die genaue Adresse lautet Katzwanger Hauptstraße 40, 90453 Nürnberg. Vor Ort stehen ausreichend Parkmöglichkeiten zur Verfügung, sodass die Anreise unkompliziert bleibt.

In der Regel nehmen etwa 16 bis 20 Personen teil. Die Gruppengröße ist bewusst überschaubar gehalten und ermöglicht persönlichen Austausch sowie individuelle Rückfragen während der einzelnen Schritte.

Ja, der Kurs ist auch als Gutschein erhältlich – ideal für Grillfans, Genießer oder alle, die winterliche Küche einmal völlig neu erleben möchten.

Zum Angebot gehören unter anderem Wagyu Only, Surf & Turf, Beef & Beer, Meat & Wine sowie der Steak & Burger Grillkurs – ergänzt durch viele weitere Grillkurse für abwechslungsreiche Geschmackserlebnisse.