BBQ Magazine 2012 UK

BBQ Summer 2012

Delicious marinades, sauces and lots of recipes.

Inspirational ideas for the BBQ

BBQ inspiration

Oil-based marinades New in our assortment

Marinade Baharat (7044253) Dark red oil-based marinade with a distinct cinnamon flavour.

Marinade Burgundy (7044251) A transparent ‘creamy’ marinade with green herbs, garlic and coarse sea salt.

Marinade Indian Herbs (7044249) Yellow oil-based marinade with a garnish of peppers and parsley.

Flavour: indian curry.

Marinade Paprika Grill (7044248) Bright red oil-based marinade with the subtle flavour of grilled peppers and a garnish of green herbs.

The range of our marinades (oil-based) 7041293

Marinade Argentina Hot

7041259

Marinade Shoarma

7040786

Marinade Avignon

7041315

Marinade Smokey BBQ

7041312

Marinade Beef

7041209

Marinade Spanish

7041311

Marinade Garden Herbs

7041257

Marinade Steak

7041256

Marinade Greek Gryos

7041314

Marinade Stroganoff

7041260

Marinade Green Herbs

7041212

Marinade Tarragon

7040321

Marinade Piri-piri

7041316

Marinade Thai *S*

7041258

Marinade Red Pesto

7041292

Marinade Tuscany

Chicken skewers with figs Ingredients • 70 g/kg Degens Marinade Baharat (7044253) • Chicken breast (or chicken thighs) • Figs, cut in quarters Preparation 1. Dice the chicken breasts and marinate with Baharat Marinade 2. Spear the cubes on a skewer alternately with the figs

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BBQ inspiration

Burgundy Pork Rack Ingredients • 70 g/kg Degens Marinade Burgundy (7044251) • 1 kg pork rack Preparation 1. Make several cross-cuts in the rind of the pork rack.

Do not remove the fat, as this ensures extra flavour and protects the roast from drying out in the oven 2. Marinate the pork rack with Burgundy Marinade Preparation for consumer 1. Preheat the oven to 150°C (No hotter!)

2. Heat the frying pan over a moderate to high heat, adding and melting a pat of butter 3 Lay the pork rack on its rind in the bubbling butter. Allow the meat to colour for about five minutes, then turn the pork rack over. Allow this side of the pork rack to colour too 4 Lay the pork rack in an oven dish with the rind facing up.

Cook the meat for (at least) 60 minutes in the oven at 150°C. (Take note: cooking time is dependent on the size of the meat and the oven type. Check progress frequently.)

5 Remove the roast from the oven and allow it to stand for 10 minutes under a sheet of aluminium foil

Paprika Grill Skewer Ingredients • 70 g/kg Degens Marinade Paprika Grill (7044248) • Beef steaks, diced • Onion, chopped • Green peppers, chopped Preparation 1. Marinate the diced beef steak with the Paprika Grill Marinade 2. Spear the beef steak cubes on a satay skewer alternately with the pepper and onion

Indian fish Ingredients • 70 g/kg Degens Marinade Indian Herbs (7044249) • Cod fillet (or other whitefish) • Pineapple, diced • Courgette, sliced • Red pepper, diced Preparation 1. Marinate the cod fillets in the Indian Herbs Marinade 2. Lay the fish on a sheet of aluminium foil, folding it into a boat shape 3. Garnish the fish with the diced pineapple, red pepper and the courgette slices

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BBQ inspiration

Water-based marinades New in our assortment

Marinade Herbes de Provence (7044264) Reddish-brown water-based marinade with a distinct Provençal flavour.

Marinade Pasanda Curry (7044363) A yellow water-based marinade with a particular mild-curry flavour and a slightly sweet dash of coconut, garnished with crushed pepper.

Marinade Red Chilli (7044266) A red, spicy marinade garnished with pieces of pepper.

Honey Soy Sauce (7044193) Honey Soy Sauce was developed as a water-based marinade and has a spicy and sweet honey soy-sauce flavour. Although it is not called a marinade, this product is extremely versatile. It is ideal as a marinade, but also as a glaze or dip sauce.

The range of our marinades (water-based) 7029717

Marinade Base

7029725

Marinade Provençal

7016709

Marinade Bouquet

7016685

Marinade Sauce

7029719

Marinade Caribbean

7016713

Marinade Sparerib

7029731

Marinade Game All-in

7029727

Marinade Sparerib Atlanta

7016675

Marinade Garden Herbs 5kg

7029728

Marinade Sparerib Honey

7016720

Marinade Kebab

7036722

Marinade Sparerib NR

7016708

Marinade Phantasy

7016854

Marinade Tandoori

Provençal Spare Ribs Ingredients • 120 g/kg Degens Marinade Herbes de Provence (7044264) • 25 g/kg Degens Premium Grill Mix (7041145) • Spare ribs Preparation 1. Season the spare ribs with Premium Grill 2. Cook the spare ribs for 50 min. at 90°C 3. Marinate the pre-cooked spare ribs with the Herbs de Provence Marinade, then finish cooking them for another 10–15 min. on a hot barbecue

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BBQ inspiration

Pork Cheeks in Honey Soy Sauce Ingredients • 120 g/kg Degens Soy Sauce Honey (7044193) • 25 g/kg Dry Flavour Ardèche (7039362) • Pork cheeks Preparation 1. Season the pork cheeks with the Dry Flavour Ardèche 2. Pre-cook them in a vacuum bag at 90°C for about 75 min 3. Allow them to cool off 4. Then marinade them with the Honey Soy Sauce 5. Spear two marinaded cheeks on each skewer

Wing Stick Ingredients • 120 g/kg Degens Marinade Red Chili (7044266) • 1 kg drumsticks Preparation 1. Marinate the drumsticks with the Red Chilli Marinade 2. Place the drumsticks in a vacuum cooking bag, well-filled and not stacked, then draw vacuum 3. Lay the drumsticks in a preheated combi-steamer 4. Steam : 45 min. at 70°C + 45 min. at 90°C 5. After pre-cooking the drumsticks in the bags, cool them off as quickly as possible in very cold running water Tip The rapid cooling process is very important. The most critical period for the development (= multiplication) of bacteria (i.e. between 65 and 7°C) must be passed as quickly as possible (max. 2 hours).

Delicious on the barbecue The drumsticks only need a few minutes on the barbecue, just brown and heat through. No burning. Tender, juicy and not dried out.

Indian Kebab Ingredients • 120 g/kg Degens Marinade Pasande Curry (7044363) • 1 kg chicken/turkey breast • Banana (green) • Apple (firm) Preparation 1. Remove tendons and ligaments from turkey meat 2. Cut into equal cubes 3. Sprinkle the pieces of apple and banana with lemon juice to prevent discoloration 4. Marinate the turkey or chicken with the Pasanda Curry Marinade 5. Spear the diced meat on the skewer alternately with the apple and banana

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BBQ inspiration

Dry Glazes:

Marinate without marinade These dry powders combine with the meat juices to give a glazed surface. They bind the meat juices to prevent drips in the packaging.

The glaze marinade is easy to apply to the meat surface, without mess. The glaze marinade gives a nice even distribution, which is often difficult with liquid marinades. The aroma and flavours really come into their own.

The range of dry glazes 7039965

Dry Glaze Beef

7034073

Dry Glaze Napoli

7034696

Dry Glaze Bistro

7040795

Dry Glaze Pepper

7038739

Dry Glaze Green Herbs

7038531

Dry Glaze Red Pesto

7038738

Dry Glaze Indian Curry

7033338

Dry Glaze Satay

7037103

Dry Glaze Cinnamon/Cranberry

7035848

Dry Glaze Spare Rib

7039966

Dry Glaze Lemon Pepper

7037104

Dry Glaze Tomato/Basil

7033337

Dry Glaze Mustard Dill

7033336

Dry Glaze Toscana

Pork Rib-eye Spare Rib Ingredients • 50 g/kg Degens Dry Glaze Spare Rib (7035848) • Pork rib-eye Preparation 1. Cut the rib-eye into fairly thick strips 2. Season them with the Dry Glaze Spare Rib 3. Present on a suitable dish 4. Decorate with some fresh parsley

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BBQ inspiration

Lemon Pepper Scampi Ingredients • 50 g/kg Degens Dry Glaze Lemon Pepper (7039966) • Scampi, peeled and cleaned • Skewers Preparation 1. Marinate the scampi with the Dry Glaze Lemon Pepper 2. Then spear them on a skewer 3. Garnish with some lemon slices

Red Pesto Kebab Ingredients • 50 g/kg Degens Dry Glaze Red Pesto (7038531) • Beefsteaks • Pine nuts • Parmesan cheese • Skewers Preparation 1. Dice the beefsteak into small cubes 2. Marinate them with the Dry Glaze Red Pesto 3. Spear the cubes onto the skewers 4. Decorate with some pine nuts and coarsely grated Parmesan cheese

Napoli Chicken Kebab Ingredients • Chicken breast • 50 g/kg Degens Dry Glaze Napoli (7034073) • Skewers Preparation 1. Dice the chicken breast 2. Marinate the diced chicken with the Dry Glaze Napoli 3. Spear the cubes onto a skewer 4. Decorate with some red peppers

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BBQ inspiration

Dry Flavour The range of Dry Flavours 7039362

Dry Flavour Ardèche

7033255

Dry Flavour Baharat

7034071

Dry Flavour Gyros

7034376

Dry Flavour Mexican

7033277

Dry Flavour Red Hot Chilli

7034075

Dry Flavour Souvlaki

7039361

Dry Flavour Verdon

Baharat Bacon Grill Sticks Ingredients • 50 g/kg Degens Dry Flavour Baharat (7033255) • Pork belly, lean Preparation 1. Debone (and de-gristle) the pork belly and remove any excess fat 2. Freeze briefly 3. Cut into 5 mm strips then cut these lengthways to one centimetre from the end 4. Weigh the herbs 5. Spear the strip with the cut end on the skewer, sliding it to the bottom of the skewer 6. Then wrap the strip upwards around the skewer and spear it in place 7. Then season with the Dry Flavour Baharat

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BBQ inspiration

Dollar steak Ingredients • 50 g/kg Degens Dry Flavour Verdon (7039361) • Fresh lean pork belly Preparation 1. Debone a lean belly, removing excess fat 2. Then rub the Dry Flavour Verdon into both sides of the belly 3. Lay the belly in an S shape and bind it 4. Then spear two skewers parallel to one another through the cut 5. Cut between the twine and place on a dish (should look like Dollar Steak $), but do not forget to remove the twine Tip For more flavour you can season the dollar steaks on both sides with Dry Flavour Verdon

BBQ sausage with premium barbecue sausage mix Ingredients • Pork offcuts 70/30 • 55 g/kg Degens Premium Barbecue Sausage mix (7037102) • 16 g/kg Degens Colorozo Salt (7030108) • 25 g/kg Degens Taste Sensation Italian (7034987) • 100 ml/kg water Preparation 1. Mix the meat with the Premium Barbecue Sausage mix 2. Mince everything in a mincer with a 3-4 mm plate 3. Add the Colorozo Salt and mix well 4. Keep mixing and add the water 5. The base mix is now ready 6. Add a Taste Sensation to give the barbecue sausage a different taste 7. Add, for example, 25 g/kg Italian Taste Sensation and mix well 8. Stuff the mix into sausage gut and apportion in the size you want 9. Simmer the sausages at 78°C till they have a core temperature of 72°C Tip Try our other flavours: • TS Wasabi • TS Mustard • TS Curry • TS Spring • TS Stroganoff • TS Chorizo • Java Nasi vegetables

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BBQ inspiration

Degens Sauces Degens’ range includes a number of dressings and sauces that are perfectly suited to the BBQ. A selection from the range 7036717

Barbecue Sauce NR

7022579

Garlic Sauce Espagna Classic

7034761

Cocktail Sauce

7036583

Garlic Sauce NR

7016691

Curry pineapple Sauce

7016678

Gypsy Sauce Special

7021420

Curry Sauce

7021449

Mustard Vinaigrette

7036600

Dill Sauce NR

7021458

Pitta-Garlic Sauce

7016424

Doner Sauce

7022574

Provençal Sauce

7036728

Dressing Balsamic NR

7036580

Ravigote Sauce NR

7036729

Dressing Basic NR

7036582

Remoulade Sauce NR

7036826

Dressing French NR

7036601

Salad Sauce NR

7036726

Dressing Herbs NR

7036597

Tartar Sauce NR

7032915

Fresh Tartar Sauce

7021490

Thousand Islands Sauce

Pasta Salad Ingredients • 200 g/kg Degens Cocktail Sauce (7034761) • 1 kg cooked spirelli • 300 g/kg melon balls • 200 g/kg diced chicken, seasoned and cooked Preparation 1. Mix all the ingredients with the Cocktail Sauce

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BBQ inspiration

Flemish Potato Salad Ingredients • 600 g/kg Degens Remoulade Sauce NR (7036582) • 1 kg new potatoes • 150 g/kg lean smoked bacon in strips • 150 g/kg onion Preparation 1. Cook the new potatoes in salted water then cut them in half 2. Chop the onion, sauté with the lean smoked bacon, then leave to cool 3. Now add the lean smoked bacon, the onion and the Remoulade Sauce to the potatoes

Barbecue Salad Ingredients • 150 g/kg Degens Dill Sauce NR (7036600) • 4 cucumbers • 150 g/kg radishes • 200 g/kg cubes of young cheese • 1 tin of fruit cocktail (thoroughly drained) Preparation 1. Chop the cucumbers into half slices 2. Chop the radishes into slices 3. Mix all the ingredients with the Dill Sauce

Mexican Salad Ingredients • 200 g/kg Degens Salad Sauce NR (7036601) • 200 g/kg (tinned) sweetcorn • 100 g/kg (tinned) peas • 2 red peppers • 2 yellow peppers • 2 green peppers • 1 sprig of chervil Preparation 1. Drain the sweetcorn and the peas thoroughly 2. Remove the seeds from the peppers and then dice them 3. Finely chop the chervil 4. Mix all the ingredients with the Salad Sauce

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