Recipes

Kielbasa on the Grill: Poland's Favourite BBQ, Done Right

To grill smoked kielbasa properly, brush lightly with oil and cook over medium heat at 180 to 200 degrees Celsius for 12 to 15 minutes, turning every 3 to 4 minutes, until the skin caramelises and ...

Kotlety Mielone on the Parrilla: Poland's Answer to the Perfect Patty

To cook kotlety mielone on the grill, mix ground pork and beef with milk-soaked breadcrumbs, marjoram, garlic, and egg, then shape into flat oval patties 2 cm thick. Cook on a preheated Carbon Stee...

Côte de Boeuf Bordelaise: France's Greatest Steak on the Open Fire

To cook côte de boeuf on the grill, dry brine overnight with coarse salt, then sear over maximum heat at 250 to 280 degrees Celsius, fat cap down first for 3 to 4 minutes, then 3 to 4 minutes each ...

German Pork Neck Steak Recipe: Beer-Marinated, Fire-Grilled

German pork neck steak (Nackensteak) is marinated in dark beer, mustard, garlic, smoked paprika, and brown sugar for 4 to 8 hours, then grilled over open fire at 200 to 220 degrees Celsius for 10 t...

Whole Ribeye on the Grill: The Cut That Belongs to Every Table

The best way to cook a whole ribeye block on the grill is bone side down over indirect heat at 160 to 180 degrees Celsius for 2 hours, then fat cap down for 20 to 30 minutes until the internal temp...

Rookworst Meets Chorizo Criollo: Two Sausages, One Fire, One Winner

Every country has a sausage it is proud of. The Netherlands has rookworst. Argentina has chorizo criollo. Put them both on the same fire and something interesting happens. Ask any Dutch person what...

Slow-Cooked Lamb Shoulder on the Grill: The Asado Method

Four hours. One fire. A dish your guests will talk about for years. The Netherlands has a long, quiet relationship with lamb. Dutch lamb, raised on the salt marshes of Zeeland and the Wadden ...

Beef Ribs on the Grill: Low Fire, Long Cook, Big Reward

Some cooks are about speed. This one is about patience. There is a moment, somewhere around the second hour of a slow beef rib cook, when the smell changes. The raw, bloody edge is gone. What comes...

Schwenkbraten on the Open Fire: Germany's Grill Tradition Has Argentine Roots

Schwenkbraten is a German grilled pork neck steak marinated in mustard, garlic, onion, juniper berries, and thyme for 24 to 72 hours, then cooked over an open hardwood fire for 10 to 14 minutes per...

Whole Chicken on the Grill: The Argentine Way

You have cooked chicken on the grill before. This time will be different. Most people grill chicken the same way every summer. High heat, frequent flipping, dry breast meat, burnt skin in places yo...