For many barbecue friends a barbecue party without meat is just unthinkable – in their opinion meat with the delicious barbecue flavour tastes just the best as this flavour goes extremely well with any kind of meat. So, therefore we have two savoury menu suggestions.

Steaks and goose drumsticks

Two steaks for two people
In average calculate 250 g meat (filet, New York strip or Rib-eye, about 2,5 cm thick) per person. Trim excess fat. You can place the unseasoned and unprepared meat directly on the grill and when ready, season with coarse pepper and salt. Connoisseurs, however, prefer marinated meat as it is more tender and has a heartier taste.

Suggestion for the marinade:

• 2 table spoons rapeseed oil
• Salt and pepper, freshly ground
• A clove of garlic (finely chopped)
• Half a spring onion (finely chopped)
• 1 tea spoon Herbs de Provence
• 4 cl Cognac, Whiskey or red wine if liked

Mix the ingredients well, pour over the steaks into a freezing bag and store for minimum 2-3 hours or overnight in the fridge. Turn occasionally. Remove from fridge at least 30 minutes before grilling to allow to reach room temperature. Wipe off excess marinade and grill direct for 2 minutes, rotate 90° and grill another 2 minutes than turn on other side and grill indirect for another 3-4 minutes to medium. Wrap in aluminium foil and let rest for about 5 more minutes. Unwrap and serve on warm plate with grilled corn on the cob, baked potato or warm bread and a crisp salad.

Goose legs (drumsticks) in a Kettle Grill

You need salt and pepper (coarsely ground), mugwort, marjoram and a goose drumstick per person. Rub the drumsticks with the ingredients, then cover them with aluminum foil and leave them for minimum an hour in the fridge.