Success Stories and Recipes

The title of the page says it all; here I show some of my favorite recipes. Mostly, it ends up that I combine good meat with creative spice blends or occasionally grill a recipe from Klaus' YouTube channel (Klaus grillt) or Jörn's YouTube channel (BBQ aus Rheinhessen).

I sometimes do mopping, but it’s not really my thing because I like to keep the pure meat flavor intense, and sauces often overpower it. My mother prefers it well-marinated, so I tried to find a compromise.

Crust roast is one of my favorite recipes. Best simple: the roast with just mustard, salt, and pepper, and heavily salt the top crust to make it pop. Otherwise, I also like roasts as a beer pot with malt beer, onions, and carrots. On that day, we turned the roast into cheeseburgers simply because we felt like it.

Mustard crusts are always a hit. Even the roast smiles.

Sides and desserts can come straight from the grill. Since I often have vegetarians over, I experiment in that direction too.

I really love onion roses. You need vegetable onions, peel them without removing the base so they don’t fall apart. Cut the onion into a star shape up to 1-2cm from the bottom, then carefully open it. Fill the onion with egg and breadcrumbs. Cook at 160°C until the tips turn black and the entire onion caramelizes. It retains some onion flavor but pairs well with many dishes.

Especially for grilling beginners. Burgers and steaks are the domain of the Q. Simple and delicious. I always grill steaks using a core temperature probe, especially since I prefer them less cooked. Without a thermometer, I’ve often missed the mark, so I prefer to check and eat exactly as I like it. Sear on high heat in a pattern, then move to indirect heat and let it cook to the desired temperature. Always works. Burgers are quick too.

I also enjoy varying the cooking methods. Dill-mango salmon cubes on cedar planks, poached trout in foil, pizza from a pizza stone, Griddle breakfast with bacon and eggs on the Q. The small grill is incredibly versatile when you’re in the mood.

Pizza from the Q can be done directly on the grate without a pizza stone. The trick is to lightly oil the pizza dough with a brush before placing it. First grill one side until browned. This side will be the one topped. Order: grill first side, remove and top the grilled side, then grill again. Do this with the lid closed but directly on the grate. You can also prepare it ahead as an appetizer, making small mini pizzas topped with tomato sauce and mozzarella, for example. A good alternative to antipasti or bruschetta as a starter.