Fire, embers and meat, that is all you need for a good meal, made on the grill. But even so, it does not always taste as it does in the restaurant. In our master classes, you learn about the finesses of the grill, speical technics, basic know-how and tricks of the trade, taught by professionals. Are you the next grill master!
Rule No. 1
There are two
ways to grill –
with direct and
Many people own a grill but not all know how to optimize the grill experience. You can learn how to get the most of your grill.
From preparations to execution, there is a lot to learn. Our winter and summer master classes teach you the art of the grill master. Even the right choice of wine.
in your chosen
location: BBQ Master
class including meats
Together with friends or a company outing, experience the special atmosphere around the glowing embers. We offer this magical experience for larger groups in one of our locations or in a location of your choice.
Deputy Head Chef
Cooking meat over glowing embers of wood, is one of the oldest methods of preparing food. The aromatic, smoky taste makes all the difference, compared to food cooked over gas or in the frying pan.
You like big festive menus? Well, there is always a reason to celebrate with a special dinner. As early as 1917, Bahnhöfli (formerly known as Restaurant Schützengasse) welcomed groups and societies for celebrations and parties.
Use your fantasy and experiment with different spices! Pepper, salt, fresh rosemary, paprika, chili or one of our homemade condiments.
Preparation is everything: take the meat out of the fridge two hours before you plan to grill it. The perfect steak should have room temperature when you put it on the grill.
To get the Bahnhöfli taste at home, you need a charcoal grill, beech wood, top-quality and a bit of practice. Alternatively, you can call for the Bahnhöfli team.
When you chose a wine, there is basically one rule: the lighter the meat, the lighter the wine. Let us advice you on your choice. You will find that it pays off.
If you cook for many guests, it can be a good idea to grill a large roast. In Bahnhöfli we often use Entrecote or a whole filet of beef.
The most exotic pieces are often the gourmet`s choice. The marrowbone, for example, is a tasty starter, easy to make while your meat is sizzling on the grill.
Let your creativity loose! Side dishes like potatoes, vegetables or corn are perfect on the grill. And in winter – roasted chestnuts to serve with a glass of mulled wine.
If good quality meat tends to become dry on the grill, there may be a number of reasons. Mostly the reason is overcooking, leaving it too long on the grill. If meat gets cut into with a knife or a meat fork, it will lose liquid (meat juice) and even turning the meat too many times can outdry
Gas or coal do not make a difference in the taste, but a grill fired with wood can give your meat that extra note. If you want to cook a fast meal, you can use the gas grill, but if you like a fire you will want to cook with wood. Just be careful when you light a wood grill, your neighbors may not like the smoke.
Yes, sure! All kinds of meat can be grilled as long as you know and respect the qualities of the meat. Only cured meat is not ideal for the grill because the heat can set free poisonous substances. Therefore: no cured ham or sausages on the grill!
This question can be discussed endlessly. Every grill master has her or his own answer to that question. We recommend you season your meat bout 30 minutes before you put it on the grill.
The answer depends, of course, on your guests. For a main meal we calculate about 250 to 300 gr meat and 150 gr sidedishes per person. (Beware: bones are included in the total weight)
Every grill master tends to have a secret recipe. Essentially you can use oil, salt and pepper. For an optimal taste, we recommend Bahnhöfli`s Grill Seasoning mixed with a bit of oil. Marinate the meat at least 30 minutes.
The biggest difference is the transmission of heat. On the grill you have a direct heat whereas in the pan, you need oil or butter to transmit the heat. As a result you have meat from the grill that has not been cooked in additional fat. Even light low fat meat tend to become fatty from panfrying. Furthermore, if you grill your meat on a grill fired with wood, you have an additional fine, aromatic taste.
Smaller cuts of meat are often more difficult to cook, as smaller pieces are prone to react to differences in temperature. Our tip for all sizes of cuts: first place your meat close to the embers and then let it finish sizzling further away from the very hot embers. This way, you will be sure to succeed with small and large pieces of your favorite meat.
Sometimes it is
nice just to sit
back and relax!
From time to time, even the greatest grill masters like to lean back and enjoy a nice meal in a restaurant. Let our chefs pamper you and prepare their culinary highlights for you – only.