BBQ

In Germany, barbecue is often used as a synonym for grilling however most people have no idea what it really means…It’s not a fast cooking process directly over high heat or under a source of direct high heat. It’s rather a slow process using indirect heat and/or hot smoke at low temperatures, 100°C - 120°C, very similar to so me forms of roasting. Responsible for the special flavours are the marinades and barbecue sauces. For anybody interested in this special way of outdoor cooking this beautiful book with especially commissioned photography contains information on the technique as such, many recipes plus lots of tips from the BBQ expert. The author Stefan Marquard, in cooperation with Steffen Eichhorn and Stephan Otto, is a well-known TV-cook and Star-Awarded chef. Also Steffen Eichhorn is a leading member of the German “BBQ Sports Club”. His recipes have been tried and tested -even awarded- by many followers: his team recently won the title

for Germany’s best cooked ribs.