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Fire food

// presented by Tom Heinzle, BBQ-professional

Fire Food

What is meant by this?

Fire Food - What is meant by this?

Barbecue- just more refined

A decent fire, good meat and the aromas of a fine roast - you don’t need much to dine quickly and refined. If you are looking for some exciting ingredients and can master one or two tricks of grilling, you can experience a true flavour explosion!

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"Most important cooking tool: a hot grill"

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Tom Heinzle, BBQ-Professional

Tom Heinzle describes himself as having been bitten by the barbecue bug. Still with close ties to his native Vorarlberg, he has turned his passion into a career. He has been a vice world champion and Austrian state champion several times, writes books, holds seminars and takes part in culinary events.
Information and enquiries at
office@tomsgrillwerkstatt.at or www.tomsgrillwerkstatt.at

read more about Tom Heinzle

Interview with Tom Heinzle, BBQ-professional

Mr Heinzle, you are an award-winning BBQ professional. Does barbecuing involve more than simply putting a piece of meat on the grill? Definitely. Barbecuing has to be an allround experience. This includes great food, a cosy atmosphere, several courses, beautiful crockery and a pleasant ambience.

What does a piece of meat need? It needs natural salt, good pepper and the best olive oil. I think it’s important that the meat is wellmatured and comes from animals that have been treated well. I love dry-aged meat.

What do you always have in your fridge? A good piece of meat, obviously. But I always have different kinds of vegetables, depending on the season, too.

Your most important tool when cooking? A hot grill. And definitely sharp knives. But the best ingredients are also important cooking tools.

And do you also barbecue in winter? Very much so. I prefer to use charcoal in winter. Especially in a Kamado grill or a BBQ smoker. I also have a fire on the entire time – it keeps everyone warm and creates a great atmosphere...

What dish makes you feel happy? I love boiled beef with horseradish and apple sauce and fried potatoes. And a glass of Grüner Veltliner to top it off.

Do you have a favourite grill? It depends on the situation as well as the season. I work with all types of grills. But the actual grill device is only one part of the whole picture. What counts is what’s served up on the plate.

You have written several books on barbecuing. Have you published a new one? Yes, I have. After four books on specific subjects, my new book “Toms Grillwerkstatt” (“Tom’s BBQ workshop”) will be coming out at the end of February. This book is all about barbecuing, an all-rounder. It includes barbecuing with a kettle grill, smoker, Kamado and gas grill, on an open fire and in a hole in the earth. There are also more than 100 great recipes and lots of information on meat, seasoning and menus.

[Recipe] Chicken breasts with BBQ mangos

Ingredients

For the chicken breasts:
4 chicken breasts, 4 tbsp. poultry seasoning, 6 tbsp. whiskey, 1 tsp. ground cumin, 2 l (not too) cold water, 2 peeled garlic cloves, 3 slices of organic lemon, 1 sprig rosemary, 1 sprig savory, 1 tbsp. olive oil, 6 tbsp. BBQ sauce, 2 handfuls apple flavoured wood chips.

For the BBQ mangos:
2 mangos, 2 tsp. palm sugar, 2 tbsp. BBQ sauce, 1 tbsp. whiskey, ½ handful mesquite smoked chips.

Instructions

Prepare the chicken breasts. Add 2 tbsp. poultry seasoning, 4 tbsp. whiskey, cumin and water in a bowl and mix. Press the garlic a little and add to the liquid along with the lemon slices, herbs and chicken breasts. Cover the bowl and leave in a cool place for 2 hours.

Remove the chicken breasts and pat dry with kitchen paper. Rub the chicken with the olive oil and add the rest of the poultry seasoning. Mix the BBQ sauce with the rest of the whiskey to make a marinade. Smoke the meat on the Kamado grill at 150°C with indirect heat in the apple smoke for about 35 minutes until the meat has reached a core temperature of 68°C. Coat the meat with the marinade every 5 minutes during the last 15 minutes of the cooking time.

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For the BBQ mangos, cut the mangos in half and remove the stones. Use a sharp knife, but not too pointed, to cut the mango flesh crisscross without going through the skin. Sprinkle palm sugar over the flesh. Mix the BBQ sauce with the whiskey

Place the mangos in the side fire box and barbecue with the fruit side down for 5 minutes. Then scatter the mesquite smoked chips in the smoker. Turn the mangos over with the fruit side up and coat with the BBQ marinade, then smoke at 140°C for 10 minutes. To serve, simply use your thumbs to gently press the skin side of the mango towards the middle, spreading apart the mango flesh on the other side.

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