Beef steak Mix marinade of honey & olive oil. Cover the meat and let it rest for 30 min. at room temperature. On the preheated grill (180C°) grill the meat from each side for 4 min. and move to the indirect zone! Start the smoking
100% oak: From our own natural wood barrel stock, these smoking chips give an unmistakable smoking
taste experience for meat, sausage, fish & cheese. Soak in water 30min before use.
let the steak rest in the smoke in the indirect zone for approx. 10 min. Place 1 to 2 handfuls of the previously watered smoking chips into the embers. A perfect enjoyment at 55°C core temperature and a glass of SAND 1 – Zweigelt.