by Privathotel Lindtner

BBQ at the Privathotel Lindtner Hamburg

The BBQ season starts

To the barbecue tongs, get set, go! To make your barbecue experience perfect, we give you tips from our kitchen.

More than sausages and potato salad

Despite all the rain, the barbecue season is far from over, especially for us. Our chef will tell you which recipes will make a barbecue party really tasty, but with hardly any effort.

Hardy barbecue masters are not deterred by wind and weather, but most others have to get together on the nice days to finally fire up the coals and denature meat again. To make it really tasty, we asked our chef to give us a few simple recipes.

How do you grill the best steaks?

Let's start with the most important thing: the steaks. Beef rump steaks are a good choice for grilling. The individual pieces should be around three centimetres thick. But before they go on the grill, the steaks are marinated with oil and thyme. No more seasoning is needed at first.

Then get to work. Grill the steaks on both sides for about one minute each over a high heat. Depending on the thickness of the steaks and the heat of the grill, you can deviate from this guideline. The grill master's judgement is required here. The steaks should then be left to cook at a low temperature for five to ten minutes, depending on the desired doneness. Depending on the grill, move the pieces of meat to the top rack, pull the rack further up or reduce the cooking temperature.

Once the steaks are ready, season with salt and pepper to taste. Grilled green asparagus goes particularly well with beef rump steaks. Both can be refined with a tomato and basil butter.

Well done, medium or rare?

It is usually not easy to tell how well cooked steaks are by sight alone. You can use a simple trick to determine this. Press the thumb and index finger of one hand together and press on the ball of the thumb with the finger of the other hand. Your steaks should be about as firm as the ball of your hand if you want them rare. For steaks that you want medium-rare, press your thumb and middle finger together. And use your thumb and ring finger to clarify the correct consistency of a well-done steak.

Vegetarian alternatives

Not everyone is enthusiastic about a steak. But that doesn't matter, because we also have a few simple and delicious (lacto-)vegetarian delicacies that you can prepare on the barbecue. How about feta cheese, for example, cooked in foil with tomato and cucumber to make a ragout? Or grilled tomatoes on a spinach salad with pine nuts? Vegetable skewers and corn on the cob from the grill are quick and easy to prepare and taste good to pretty much everyone.

It doesn't really matter what you put on the barbecue, because whether it's tofu, halloumi cheese, aubergines or mushrooms, our vegetable salsa makes everything a delight. Simply grate a carrot and a stalk of celery and stir in half a teaspoon of sugar and half a teaspoon each of balsamic vinegar and olive oil. Finish with a squeeze of lemon juice, then season with salt and pepper to taste.

If you would like to have these or other culinary delights such as prawn skewers with Korean paste and sesame seeds on glass noodles with bean sprouts and fried pak choi prepared by master chefs, why not come to us at the Privathotel Lindtner? For groups of 25 or more and in conjunction with an event or conference, we will be happy to organise a sumptuous BBQ with everything your heart desires. Please call us on +49 (0)40-79009-424 and let us advise you on our barbecue offers. We look forward to seeing you!

Marinade for spare ribs

You will need 1kg of ribs:

  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 500 ml cola
  • 300 ml orange juice
  • 6 tbsp BBQ sauce
  • 2El Worchester sauce
  • 2 tbsp balsamic vinegar
  • 6 tbsp honey
  • 1 tsp coriander seeds
  • 1 tsp parsley powder
  • Ground pepper

Mix everything together and marinate the ribs in the marinade
then leave to marinate for 12 hours.

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