{"id":19925,"date":"2023-07-20T10:43:09","date_gmt":"2023-07-20T08:43:09","guid":{"rendered":"https:\/\/sw6.360bbq.de\/grill-magazin\/rezepte-zum-digitalen-saisonstart-2021\/"},"modified":"2023-07-27T15:52:53","modified_gmt":"2023-07-27T13:52:53","slug":"rezepte-zum-digitalen-saisonstart-2021","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.360bbq.de\/grill-magazin\/tipps_und_tricks\/rezepte-zum-digitalen-saisonstart-2021\/","title":{"rendered":"Rezepte zum Digitalen Saisonstart"},"content":{"rendered":"

Saisonstart<\/span><\/span><\/strong><\/p>\n

\u00a0\u00a0Rabatt-Code:\u00a0START2021 – 13% Rabatt<\/span>\u00a0<\/strong>f\u00fcr Euren online\u00a0Einkauf<\/em><\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n
\n
\n

Gef\u00fclltes Gem\u00fcse<\/span><\/strong><\/span><\/p>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0F\u00fcr 4 Personen<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n\n
\n

Zutaten:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

200g Champignons<\/span><\/strong><\/p>\n

200g Snack Paprika<\/span><\/strong><\/p>\n

1 Pck. Merguez Wurst<\/span><\/strong><\/p>\n

1 Pck. Salsiccia Wurst<\/span><\/strong><\/p>\n

Optional: 1 Pck. Bacon<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n

\n

Zubereitung:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Champignons putzen und den Stiel entfernen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Strunk der Paprikaschoten inklusive Kerne entfernen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Paprika waschen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Das Br\u00e4t der Mergeuez aus dem Darm dr\u00fccken und die Paprika damit f\u00fcllen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Das Br\u00e4t der Salsiccia aus dem Darm dr\u00fccken und damit die Pilze f\u00fcllen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Das Gem\u00fcse bei mittlerer Hitze auf der Gussplatte braten oder indirekt grillen bis es Farbe angenommen hat.<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Meat Lover Tipp:<\/span><\/strong>\u00a0Das Gem\u00fcse vor dem Grillen vollst\u00e4ndig in Bacon einwickeln.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Zubeh\u00f6r:\u00a0<\/span><\/strong>Gussplatte, Wender<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n
\n

Smashed Potatoes<\/span><\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0F\u00fcr 4 Personen<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n\n
\n

Zutaten:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

2 \u2013 3 Drillinge pro Person<\/span><\/strong><\/p>\n

Fr\u00fchlingslauch<\/span><\/strong><\/p>\n

Cheddark\u00e4se, gerieben<\/span><\/strong><\/p>\n

Salz<\/span><\/strong><\/p>\n

Pfeffer<\/span><\/strong><\/p>\n

Butterschmalz<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n<\/td>\n

\n

Zubereitung:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Kartoffeln kochen, bis sie weich sind.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Fr\u00fchlingslauch waschen und in feine Ringe schneiden.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Gussplatte im Grill vorheizen und mit etwas Butterschmalz benetzten.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die einzelnen Kartoffeln auf die Gussplatte legen und mit dem Burgerwender flach dr\u00fccken auf etwa 5-8mm.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Kartoffeln braten bis sie eine sch\u00f6ne Kruste gebildet haben, erst dann wenden.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Nach dem Wenden etwas Salz und Pfeffer auf die Kartoffeln geben, K\u00e4se und Fr\u00fchlingslauch dar\u00fcber streuen, braten bis der K\u00e4se verlaufen ist und die Kartoffeln auf der Unterseite ebenfalls Farbe haben.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Zubeh\u00f6r:\u00a0<\/span><\/strong>Gussplatte, Kochtopf, Burgerwender oder Plattiereisen<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n
\n

Zimt-Tomaten<\/span><\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0F\u00fcr 4 Personen<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n\n
\n

Zutaten:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

200 g Kirschtomaten<\/span><\/strong><\/p>\n

Oliven\u00f6l<\/span><\/strong><\/p>\n

Zimt<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n<\/td>\n

\n

Zubereitung:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Tomaten waschen und die Schale am Strunk kreuzf\u00f6rmig einritzen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Tomaten mit etwas Oliven\u00f6l und Zimt benetzen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>In einer feuerfesten Schale bei mittlerer Temperatur indirekt auf dem Warmhalterost etwa 30 Minuten schmoren lassen.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Zubeh\u00f6r:\u00a0<\/span><\/strong>Feuerfeste Schale<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n
\n

US-Flanksteak<\/span><\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

4 Personen<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n\n
\n

Zutaten:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

1 US-Flank<\/span><\/strong><\/p>\n

Salz<\/span><\/strong><\/p>\n

Pfeffer<\/span><\/strong><\/p>\n<\/td>\n

\n

Zubereitung<\/span><\/strong>:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Das Flank von sichtbaren Sehnen befreien.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Grill mit hoher Hitze vorheizen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Rost mit etwas \u00d6l-Spray einfetten und das Steak diagonal auflegen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Bei direkter hoher Hitze angrillen bis es sich leicht vom Rost l\u00f6sen l\u00e4sst.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Winkel des Steaks \u00e4ndern um ein sch\u00f6nes Rautenmuster zu bekommen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Ist die Raute vollendet, das Steak wenden und noch einmal eine Raute erzeugen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>In der Regel ist die Kerntemperatur nach vollendetem Branding erreicht, anderenfalls sollte das Steak im indirekten Bereich verweilen bis etwa 54\u00b0C im Kern erreicht sind.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Steaks kurz ruhen lassen und vor dem Servieren quer zur Faser in Tranchen schneiden.<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

Zubeh\u00f6r:\u00a0<\/span><\/strong>Grillzange, Thermometer<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n
\n

Pfirsich-Cobbler<\/span><\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\n\n\n
\n

Zutaten:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

Teig:<\/span><\/strong><\/p>\n

170g Weizenmehl<\/span><\/strong><\/p>\n

30g Kokosflocken<\/span><\/strong><\/p>\n

80g Zucker<\/span><\/strong><\/p>\n

80g Butter, weich<\/span><\/strong><\/p>\n

100ml Milch<\/span><\/strong><\/p>\n

1 Pck. Backpulver<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

1 Dose Pfirsiche halbiert<\/span><\/strong><\/p>\n

Vanilleeis<\/span><\/strong><\/p>\n<\/td>\n

\n

Zubereitung:<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Pfirsiche abtropfen lassen und in Spalten schneiden.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Alle Zutaten f\u00fcr den Teig mischen und zu einem glatten Teig kneten.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Die Obstspalten mit etwas Fruit und Dessert w\u00fcrzen und in die Auflaufform geben.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Teig in kleine St\u00fccke zupfen und mit dem Obst vermischen.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Den Cobbler mit indirekter Hitze, bei 180\u00b0C backen bis der Teig aufgegangen ist und etwas Farbe bekommen hat.\u00a0<\/span>Backzeit bei vorgeheiztem Grill ca 35-40 Minuten.<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span>Nach dem Backen portionieren und mit Vanilleeis servieren.<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

Optional:\u00a0<\/span><\/strong>Etwas Fruit und Dessert von Ankerkraut \u00fcber die Pfirsiche geben.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Zubeh\u00f6r:\u00a0<\/span><\/strong>Kleine Auflaufform<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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