Grilling in winter: The trend is ongoing

There is no longer a winter break for many barbecue fans. – Photo: Roesle

Delicious steaks, crispy chicken wings or simply just grilled sausages – this has long since not been restricted to the summer months. For around five to six years more and more BBQ fans have been pursuing their passion in the ice and snow here in Germany. Those, who thought this fashion would be over in a flash, were mistaken. Standing in front of a BBQ in temperatures around zero to prepare a sumptuous meal has become a special experience for many people and thus there is no longer a winter break for them.

Outdoor Kitchen World 2017

Outdoor Kitchen World

The outdoor kitchen for the garden that comprises of a hob and a barbecue area, sink and spacious worktop as well as storage room for saucepans and crockery is totally trendy at present. For this reason there is going to be a special themed island for the first time at this year’s spoga+gafa in Cologne, which will demonstrate the entire spectrum of possibilities: the Outdoor Kitchen World.

Barbecuing on a plank made of wood or salt

Wooden planks – Photo: RÖSLE

Meat, fish or vegetables cooked on planks of aromatic woods has been a topical theme among barbecue fans for years. Actually it is an old tradition that one adopted from the Red Indians of North America. The method has become slightly more modern in the meantime – and new materials are also used: In addition to planks made of wood, there are meanwhile some made out of salt.

Summer, sun, barbecue time

Photo: Weber

The summer is here and with it the peak barbecue season. For many Germans, barbecues are in the meantime more than just preparing food – different philosophies come together at the barbecue. For some it is simply the desire to sizzle things in the open air, for others it is a passion or even a sport. We have put several facts and figures together about barbecuing for once.