What Is German BBQ?

What is German BBQ?

In this article, we will be discussing German BBQ and what are some of the best recipes that exist in German BBQ.

The sun is shining brightly. It’s warm – or at least warm enough to be comfortable. Small pillars of smoke rise above gardens and parks, coming from balconies and river banks. A subtle perfume fills the room: spicy and aromatic, dry and woody. It’s just delectable.

What exactly is going on? In Germany, it’s BBQ season. Barbecuing is a sport in Germany, at least among the older generation. Barbecuing is seen as a way of life by the younger generation, who consider it trendy, laid-back, and hip.

They make plans to meet up with friends or decide to grill out on the spur of the moment. On German grills, pork is the most preferred meat. Germans eat bratwurst on a bun, which is typically a Brotchen (dinner roll) from a bakery rather than a hot dog bun.

In Germany, condiments are limited to mustard and ketchup instead of relish, cheese, or other add-ons. Grillen is the German word for this beloved hobby, and summer is unquestionably Grillparty season.

What are the most Famous German BBQ Recipes?

It’s easy to forget that the “all-American” barbeque staples we love this time of year originated in Germany: hot dogs, hamburgers, sausages, and mustard. These old-fashioned foods are delicious.

But why not try some new German BBQ recipes that are incredibly tasty? Each recipe is made with easily available German ingredients and is healthier than you would assume. Here are a few German BBQ dishes to try:

Grilled Meat and Veggies with Baked Potatoes
Colourful Mixed Meat Skewers
Dark-beer Marinated Chicken
German Potato Salad

Grilled Meat and Veggies with Baked Potatoes

Ingredients

a quarter cup of crème fraiche
200g quark (7 oz)
4 potatoes (medium)
60g brie-style blue cheese from Germany, such as Bonifaz Bavaria blu
4 tomatoes, tiny
4 cloves of garlic
2 bell peppers, tiny
½ of an eggplant
zucchini squash (half)
4 sausages (bratwurst)
4 pork chops, each 2 ounces
2oz. 4 chicken breasts
4 lamb chops, each 2 ounces
a pinch of salt and pepper
Parsley
Chives
Thyme

Preparation

Wash the zucchini and eggplant, then cut them into thick slices after petting them dry with a paper towel. Peel the garlic cloves.
Cut crosswise across the bottom of the tomatoes and insert the sliced blue cheese into the cuts.
Wrap the potatoes in aluminium foil after they have been washed and dried. Remove the cores from the bell peppers and cut them in half. Clean the chives and parsley and chop them coarsely.
Combine the quark, crème fraîche, and fresh herbs in a mixing bowl. Season with salt and pepper to taste.
Cut the chicken breasts in half diagonally.
Preheat the oven to 400°F and bake the potatoes for 25-30 minutes. Bake the tomatoes until the cheese has melted and the tomatoes have softened in the oven.
Season the meats with freshly ground pepper and set them on the grill in an orderly fashion. Cook both sides until desired textures are achieved.
Season the vegetable pieces, bell peppers, and garlic cloves with salt and pepper after placing them on the grill.
Remove the baked potatoes from the oven, cut them in half crosswise, and fill them with the herb-quark mixture.
Serve the meats and vegetables on a large ornate wooden board with your preferred sauces.

Colourful Mixed Meat Skewers

Ingredients

150g beef fillet, ⅓ pound
150g pork fillet, ⅓ pound
150g lamb fillet, ⅓ pound
200g veal fillet (7 ounces)
2 ounces double-smoked bacon or 60g thickly sliced salt pork (Speck)
4 slices prosciutto di Black Forest
2 shallots
2 bell peppers, red and green
a pinch of salt and pepper
Paprika
basting with melted butter
8 sage leaves, tiny
skewers (eight)

Preparation

Cube the meat (beef, pork, and lamb). Cut the double-smoked bacon, onions, and bell peppers into thin slices.
Evenly distribute the meats and vegetables among the 8 skewers. Wrap the prosciutto around the veal fillet in four slices.
Season with salt and pepper, baste with melted butter, and grill for 5 minutes on each side.
Sprinkle sage on the veal fillets and paprika on the skewers.
Serve with a variety of fresh bread.

Dark-beer Marinated Chicken

Ingredients

a half cup of peanut oil
1 teaspoon mustard, preferably Düsseldorf-style German mustard
1-quart German dark beer
a quarter cup of lemon juice
4 garlic cloves, minced
a half teaspoon of salt
1 teaspoon freshly ground black pepper
1 tsp fresh basil, minced
1 teaspoon thyme leaves, fresh
Parts of chicken weighing 3 ½ to 4 ½ pounds
non-stick cooking spray

Preparation

In a large mixing bowl, combine the peanut oil and mustard. In a separate bowl, whisk together the beer and lemon juice until smooth.
Add the garlic, salt, pepper, basil, and thyme and mix well. Add the chicken pieces and toss well to coat. Refrigerate for 2 to 12 hours, covered.
Heat around 5 dozen charcoal briquettes in a charcoal grill until they are completely covered with white ash. Drain the chicken and discard the marinade in the meantime.
Push heated briquettes to one side of the grill with large tongs. Spray grill rack evenly with nonstick cooking spray while standing away from the grill; set on grill.
Place chicken portions on the coals side of the grill rack. Cook, uncovered, for 10 minutes or until skin is crisp, rotating and flipping with clean tongs as needed to avoid charring.
Move the chicken halves to the cold side of the grill, cover, and cook for another 10 to 15 minutes, or until the meat is opaque throughout and the juices flow clear.
Serve with mustard and German sauerkraut from brands such as Hengstenberg, Gundelsheim, or Kühne.

German Potato Salad

Ingredients

1 tsp oil (vegetable)
4 oz. slab bacon, diced into small pieces
3 finely sliced fresh shallots
⅓ gallon apple cider vinegar
¼ cup fresh flat-leaf parsley, chopped
a quarter teaspoon of dried mustard powder
½ cup prepared chicken broth or bouillon
8 peeled Yukon Gold potatoes, sliced into large chunks
⅓ cup of vegetable oil

Preparation

1 teaspoon vegetable oil in a medium sauté pan, cooked bacon over medium heat until tender. Cook until the shallots are translucent.
Remove the pan from the heat and add the vinegar. To taste, season with parsley, mustard powder, chicken bouillon, sea salt, and freshly ground whole black peppercorns.
Boil potatoes until they are tender but still firm, then drain. In a large mixing basin, combine the vinegar mixture with the warm potatoes. Allow resting for 5 minutes after thoroughly tossing.
Mix in 1/3 cup vegetable oil until thoroughly combined. Season to taste and serve at room temperature.

German BBQ might sound very greasy and oily, but is it very nutritious? The sauces used and vegetables are very healthy. You should give German BBQ a try, you are going to love it.