The perfect barbecue - Grand Resort Bad Ragaz
Transcrição
The perfect barbecue - Grand Resort Bad Ragaz
The perfect barbecue Kitchen chat with Sous-Chef Nico Lindhorst of the Grand Resort Bad Ragaz Christina Bärtsch Spareribs mit einer köstlichen Marinade von Nico Lindhorst Spareribs in one of Nico Lindhorst’s luscious marinades Die perfekte Vorbereitung ist die halbe Arbeit Well begun is half done To make the most of a barbecue, invite your friends and take your time. Presentation of the meal is very important, too. I make a point of meticulous preparation, so that everything looks beautiful. My ultimate goal is that my guests should feel well treated. The golden rule is always to include potato gratin, spareribs with home-made marinade and a nice barbecue sauce – all washed down with a cool beer. Of course I treat my guests to starters, such as whole grilled tiger prawns with lemon and tasty salads. Poultry is a firm favourite as a main course. I take the meat out of the fridge an hour or two before grilling, so that it warms up to room temperature. For me, part of the barbe cue experience is to eat a chop with my hands and gnaw the meat from the bone. Actually, I would always rather eat without cutlery, to feel the food hands-on. One more tip: don’t buy meat ready marinated. It’s perfectly simple to make your own, excellent marinade. Search the Internet or take a look at www.beef.de «Kartoffelgratin darf für das perfekte BBQ nicht fehlen.» Potato gratin is an essential side dish for the perfect BBQ 18 | Rezept (4 Personen) recipe (serves 4 people) von Nico Lindhorst from Nico Lindhorst Fleisch 2 kg Spareribs (Brustspitz) Meat 2 kg spareribs (side ribs from above the breast bone) Marinade 4 EL Ketchup 4 EL Honig Nico Lindhorst 2 EL Tomatenmark 100 ml Coca-Cola 20 ml Apfelessig 2 gepresste Knoblauchzehen, Pfeffer, Salz, Tabasco oder Cayennepfeffer zum Abschmecken Marinade 4 tbsp ketchup 4 tbsp honey 2 tbsp tomato passata 100 ml Coca-Cola 20 ml cider vinegar 2 crushed cloves of garlic, pepper, salt and Tabasco sauce or Cayenne pepper to taste Zubereitung – Alles miteinander verrühren – Das Fleisch portionieren, sodass immer 3 Knochen ein Stück ergeben – Das Fleisch gut marinieren – Den Ofen (Umluft) auf 100° C vorheizen – Die Rippchen 3 bis 4 Stunden im Ofen bei 100° C vorgaren – Zwischendurch immer wieder mit der Marinade bestreichen – Das Fleisch ist fertig, wenn die Knochen sich leicht vom Fleisch lösen lassen – Das Fleisch nur noch kurz auf den Grill geben, sodass Röstaromen entstehen – Achtung: Nicht zu heiss grillen, da der Zucker sonst verbrennt; dieser soll nur leicht karamellisieren Preparation – Mix everything together – Divide the meat, allowing three bones per piece – Marinate the meat thoroughly – Preheat (fan) oven to 100°C – Pre-roast the ribs for 3 to 4 hours in the oven at 100°C – Baste with the marinade at regular intervals – The meat is ready when the flesh parts easily from the bone – Give the meat only a short time on the grill to release a roast aroma – Be careful not to overheat: this can burn the sugar; it should only be slightly caramelised | 19