Summer. The perfect time for grilling. Whether meat, fish, or vegetables. And various side dishes to go with it. We offer it all at the Hotel Garmisch. At our popular barbecue evening. All summer long. Because one thing grilling never gets boring: We love sharing our love of grilling. With you. And in this blog post. Here you'll read what you need for a successful barbecue evening. How to grill meat to perfection. And we'll give you an insider tip. Exclusively from the hotel. Staudacherhof. Recipe included.

This question is easy to answer. A grill. And, of course, the ingredients that go on the grill. But it's not that simple. Of course, you also need charcoal. A suitable grill lighter. Or, with a gas grill, enough gas. And the most important tool for a grill master: tongs.
Just meat and fish would be too one-sided. The beauty of grilling is its variety. Of course, you should also choose suitable side dishes. The selection is vast. Salads, for example, include the popular classic: Pasta saladA simple green leaf salad. Tomato salad. Bulgur salad. Or something similar. There are so many possibilities. Baguette is also very popular. Vegetables. Or cheese. Even if not everything is eaten, there's no reason to throw anything away. Because some salads taste even better the next day.

The choice of meat is, of course, up to you. Anything is suitable for grilling. Beef, pork, lamb, or poultry. However, the more fat the meat has, the juicier it will be. Like chops, steaks, or bacon.
By the way, we at Hotel Garmisch source our meat from regional suppliers. So we know where it comes from. Because you can taste quality. We recommend you buy your meat from a butcher you trust. Regional. And sustainable.

Take the meat out of the refrigerator 30 minutes before grilling. Ideally. Why? So it can come to room temperature. This shortens the cooking time. This way, the meat loses less liquid on the grill and becomes more tender.
First heat the grill rack. Then place the meat on it. This will ensure a consistent, high temperature.

• Proper grilling tools: Be sure to use tongs when turning the meat. If you pierce the meat with a fork, the juices will be lost, and the meat will become dry.
• Set up grilling zones: Divide your grill into two zones. The larger zone is for grilling. The second zone contains no charcoal. This is where you let the meat rest.
• Don't eat it straight from the grill into your mouth! After grilling, the meat needs to rest for at least two minutes. This allows the meat juices to redistribute throughout the meat. If you cut into the steak or fillet immediately after grilling, too much juice will escape.
• Indirect grilling: This method cooks the meat with the lid closed and at a low temperature. This allows for the preparation of larger cuts, such as beef steak.

Here's another recipe for you. From the Hotel Garmisch. So you can host a barbecue right away. Want to surprise your guests with something special? You can do it. With this marinade. A mustard marinade. For your meat. And as a side dish: cucumber and feta rolls. The sun-dried tomatoes and olives give the cucumber rolls a wonderful flavor. Mediterranean. Perfect for summer.

Ingredients for the mustard marinade:

• 5 EL sunflower oil
• 2 small onions
• 1 medium bulb of garlic
• 2 tsp paprika, hot
• 2 tsp sea salt
• 4 tbsp apple juice
• 2 EL honey
• 5 tsp mustard, medium hot

Preparation:

1. Peel the onions and garlic and chop them as finely as possible. Mix them thoroughly with the other ingredients.
2. Marinate and prepare the desired meat for at least two to three hours. Ideally, do this the night before.
   Ingredients for the cucumber and feta rolls:

• 2 cucumbers
• 180 g feta
• 3 tablespoons Greek yogurt
• 3 teaspoons of sun-dried tomatoes
• 8-12 olives
• 2 teaspoon of lemon juice
• 1 teaspoon fresh dill
• Pepper (to taste)

1. Wash the cucumbers and slice them lengthwise into thin slices, about 3 mm thick. This is best done with a mandoline or vegetable slicer, but a sharp knife will also do. Place the cucumber slices on a paper towel. Prepare the filling.
2. In a medium bowl, mix the feta and yogurt with a fork.
3. Chop the olives and dried tomatoes and add them to the feta mixture.
4. Finely chop the dill and add it along with the lemon juice. Mix everything well and season with pepper.
5. Place 1-2 teaspoons of the feta mixture onto the end of a cucumber slice and carefully roll it up, starting from there. Secure with a skewer. Fill the remaining cucumber slices with feta and roll them up. Then refrigerate.

Hotel Garmisch wishes you bon appetit! And happy grilling!