We, as culinary explorer, have a variety of products that are perfect for barbecue fans and lovers of flickering fire and glowing coals.
Brand new in our range are the IBIS Pita Sticks, which we don't want to deprive you of, and they can do something! Our new Pita Sticks are ideal for barbecue sauces and dips and can be placed on the grill right next to the other food. Then the bread side dish is ready in no time. Try it out!
Our 2 bbq baguettes are also very popular with BBQ fans:
As mini baguettes, they are the ideal size for any barbecue at 125 g each. What would barbecuing be without bread and dips? Our original French stone oven baguettes are simply part of the barbecue.
The IBIS grid breads are our visual eye-catcher for every barbecue party and the ideal side dish companion and barbecue food holder at barbecues. The unique ripple structure of our lattice breads easily takes on any sauce or delicious dip - nothing drips or spills.
These are just three of the products we are presenting to you here. You can find out what else we have to offer in our "Grilling" product world.
Just take a look, have a sniff and get some ideas for your next barbecue.
Ever since man discovered fire and harnessed it, we have been roasting food over an open flame to make it edible. This makes grilling probably one of the oldest cooking methods, because it does not require any cooking utensils. In the beginning, hot stones or a wooden stick were sufficient to skewer the food.
It is impossible to say exactly how our ancestors came to grill. It is likely that barbecuing came about by chance. The popular theory is that one of our ancestors was probably roaming through the ashes after a forest fire and caught the smell of a prehistoric hind or other animal on his menu being grilled in the fire. He must have found the smell very interesting, tasted the meat and had a flash of inspiration. Then he will have shown and told others and so the history of barbecuing took its course.
Even with the ancient Greeks and Romans, large pieces of meat were cooked over the flames and not only on skewers, but already on a kind of grill grate. For our German word "grillen" comes from the Latin craticulum, which translates as "small grate".
So the history of grilling goes back a long way. However, that changed with the Middle Ages. Back then, meat was a precious commodity because it was scarce and the little meat that was available had to feed entire families. So it would have been a disproportionate waste to let the valuable fat on the meat simply burn away by grilling it. Thus, throughout history, grilling remained a cooking method reserved for the nobility.
In the 1950s, the Americans put barbecue on the German culinary map. The inventor of the mobile kettle grill, George Stephen, made a not insignificant contribution to this.
Stephen was determined not to let a thunderstorm spoil the barbecue party in his garden one day. Defying the weather, the inventor simply assembled the first kettle grill using materials from his employer, Weber Brothers Metal Work. This was the birth of the well-known Weber barbecue. The kettle grill sparked the Americans' enthusiasm for barbecuing and they brought barbecuing with them to Germany during the occupation.
More and more Germans became enamoured with the fun of the barbecue and have been firing up the barbecue at home in the garden or on the balcony at weekends or after work ever since.
Summertime is barbecue time! In summer, Germans indulge in their favourite hobby: barbecuing.
But which grill is the right one or even the best? There is no general answer to this question and the choice of the "right" barbecue often becomes a question of principle or almost a religion.
Basically, you can distinguish between three types of barbecue: Charcoal grill, gas grill and electric grill.
All grills enjoy great popularity and are chosen according to personal preference and the conditions of the home.
Many choose the electric grill because they are often not allowed to use a charcoal grill in a rented flat with a balcony.
Others swear by grilling exclusively with charcoal because they believe that this is the only way to optimally transfer the grill aromas to the food.
Still others consider a gas barbecue to be the ultimate. Its advantages are obvious: it can be used particularly quickly and flexibly and is also the "cleanest" way of grilling. In addition, the grill temperature can be precisely determined and kept constant.
Vegetarian barbecue food
Meat has long since ceased to be the only thing that ends up on the barbecue. Grilled vegetables or substitutes, such as tofu-based products, are among the most popular vegetarian barbecue alternatives. But there is a wide choice here, whether as a side dish or main course: green asparagus, avocado, leek, aubergine, courgette, broccoli and of course mushrooms are just a few examples of variety on the grill. More than salt, pepper and olive oil is usually not even necessary to give the vegetables the necessary seasoning.
Slow cooking in the smoker
They are no longer brand new on the market, yet smokers are among the barbecue trends of 2021. Originally from the USA, they are increasingly conquering the European barbecue market. The biggest difference to classic charcoal grills: with smokers, the food is not cooked directly over the fire, but in the smoke and hot air that is radiated from the charcoal. The food can neither burn nor dry out.
Kamado - the barbecue trend from the Far East
Japanese kamado grills are also quite new on the market in this country and are therefore among the grill trends of 2021. The typical feature is the egg-shaped body made of ceramic, which stores heat over a long period of time - ideal for long cooking times. The lid remains closed most of the time, while a hot air stream forms inside. The temperature can be easily regulated, and you can also bake pizza or bread in the Kamado.
Convivial barbecuing on the fire plate
Fire plates are especially suitable for larger barbecue evenings, which we hope will soon be possible again. The round plates are placed on top of the kettle grill or a fire barrel and are therefore a sociable alternative, as you can also stand around the hot plate in a group.
Alternative barbecue trend - the "Dutch oven
Dutch settlers brought the "Dutch oven" to the USA - in the meantime, the outdoor cooking trend has spilled back across the Atlantic to Europe. Strictly speaking, it is not about grilling. Rather, it is a cast-iron pot that you simply place on three legs in an open fireplace.
A suitable lid is used to close the pot, in which high temperatures can arise due to direct contact with the fire. You can bake bread in this "oven", for example - but it is also suitable for stew, goulash or roasts.
