Winter barbecuing with “Die Kohle-Manufaktur”
20/10/15Winter barbecuing with “Die Kohle-Manufaktur” Cologne, 20 October, 2015: More than half of Germans barbecue in summer at least once a month. The most important reason being good weather. But the days of purely fair-weather barbecuing are over. This once summer-exclusive hobby is increasingly becoming a year-round delight. In the USA, every second person barbecues all year round, even in winter. In Germany, it is already one in four – and rising. In addition to warm clothing and delicious food for grilling, cooking time and quality of the charcoal have to be right of course. Smokeless Premium BBQ Briquettes by Die Kohle-Manufaktur guarantee consistently high temperatures even in sub-zero conditions – and last up to 4.5 hours.
Read the article
Outdoor cooking is becoming more popular. And so, many Germans are investing in an outdoor kitchen, which of course you will want to use for more than the often too short summer. But even with people who do not have an outdoor kitchen, barbecuing in the winter is becoming more and more in vogue. After all, six percent of Germans have a barbecue to welcome the New Year. Of course, the BBQ repertoire changes in winter. Instead of sausage, steak and vegetables it’s good to sometimes go a little heartier. From goulash soup or cabbage roulade right up to roast pork – the imagination knows no bounds. More and more people are preparing their festive menu on the BBQ to make the Christmas holidays even more of a party. How about Christmas turkey from the BBQ? This job needs charcoal that works reliably and produces enough heat over a long period. Die Kohle-Manufaktur’s BBQ Briquettes, with up to 4.5 hours burning time, are certainly up to this challenge and also can be lit smokelessly. “Our barbecue briquettes are especially ideal for the ‘long jobs’ – barbecuing foods with long cooking times,” explains Frank Stormanns, Product Developer at Die Kohle-Manufaktur. “Even when outside temperatures are around freezing, our barbecue briquettes prove their strength and provide a long period of continuous heat.”
Tips for winter barbecuing
Whether short or long cooking times: When barbecuing in winter the lid should always be on to prevent the food cooling down or burning. We also recommend side dishes straight from the BBQ. Warm vegetables or baked potatoes can work better in winter than a cold salad. And hot drinks like cocoa or mulled wine bridge the gap until the food is ready and take the edge off the cold air. A punch or a “Feuerzangenbowle” burnt punch will not only raise your body temperature, but get everyone into a great mood. You can of course prepare them and keep them warm on the grill. This is best done with indirect heat and not by placing the pot directly above the briquettes. Because of their long burning time, BBQ briquettes by Die Kohle-Manufaktur are ideal for this. “In particular, you can prepare a complete menu with our BBQ briquettes, which offer an easy solution for a whole evening’s barbecuing action without the annoyance of having to add more coal”, Stormanns adds. For example, the crowning glory to a winter barbecue menu can be a delicious baked apple or apple crumble with custard. Well then: Good luck for the winter barbecuing season!