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Hi there, today we had Steaks. I'm comfortable with Low and Slow but Steaks are always my personal challenge. As everybody in my family want's them differently, I always try to make them medium rare and whom they are too bloody can throw it back on the grill. These ones were cut out of the...

Thank you Enrico, I will try this...sounds good to me. Stefan

Hey Enrico, what is the reverse sear method? Could you explain it?? Thanks Stefan

Got up at 7am, today it was my pleasure to make 1kg / 2lbs of roastbeef from Argentina. My best greetings to all my friends from Argentina. Marinated in olive oil, chopped garlic, black pepper and rosemary, the meet rested for about 2 hours this morning...no salt at this time. After that I gave...

I also know that. The cook is never as hungry as the guests. Because he tastes and trys and eats something beside cooking...and so on. Also he usually drinks a couple of beers while cooking...so ....not hungry...hahaha.. :-) Cheers Stefan

Thank you Jak Stepan. That is a dream for me to meet a bbq contest in Texas. Not as a competitor but as a guest. To see what that feeling is like. Somedays.... :-))) Cheers Stefan

Hi... I do it without any smoke but marinade them. They always...really always... come out great. Here is my recipe for chicken wings ...but you also can use it for legs. http://youtu.be/7rsN60aTHQc Enjoy Best Stefan

Yea.. thx folks..... I love BBQ. Cheers Stefan

Thanks folks. I was only able to get the flat. My butcher in Germany said he can't get it with the point. Hope to find a butcher who can deliver it with flat and point. How much in lbs do you recommend for 8 persons? I cut away a lot of fat...about 2 pounds I think. So next time better 12...

Yesterday I made my best brisket so far. I started at 8 am and I ended 12 hours later with a tender and juicy part of mouthwatering meat that melted right on the tongue. Low and slow at highest temp. of 100°C / about 215°F in the kettle grill and the last 2 hours wrapped in aluminum foil . I had...

Thanks you all. I like wings so much... i could cook it every weekend. :-)

Thanks Paul... Yes it seems that it falls of the grill tongs. That was a lucky shot where my daughter holds it. Cheers Stefan

Last week we made some wings again on the camping site. There stands the little brother of my weber that I have at home. And a good oportunity to try my 50mm/1.8 Canon nifty fifty. 2 hours at 266F / 130C and flipped them one time. At the end they get again some heat to have the skin more...

Thanks Kim. It was my very first time I did it. I think I will not cook it so often. In Germany this boy is quite expensive. Cheers Stefan

Thank you Neil.

This is quite awesome. Cool. Congrats Stefan

Hi. Thank you. I use After Effects and Premiere Pro. The stills are made with a Canon T2i and a nifty fifty lens ( 50mm / 1.8) The videos are recorde with a Panasonic HC-V707. Thanks for watching Best Stefan

Thank you. Yes I did a few. :-) You can watch it at my youtube channel http://www.youtube.com/user/letskoch

Hi Svein, it's an advantage to have it upright. The skin can not stick on the fish basket. Best regards Stefan

Thank you Robert. The Weber si more and more common in Germany. BBQ becomes populare since the last few years. Best regards Stefan