Recipes for the fire plate
Turn your barbecue evening into a culinary experience!
The griddle is no ordinary grilling surface, it’s your stage. Even heat, maximum control and a surface that can handle meat, fish, vegetables and even desserts at the same time. What doesn’t work on the classic grill becomes a highlight here.
Our Feuerplatte recipes show you how to reinterpret tried-and-tested barbecue specialties. With clever ingredients, surprising combinations and techniques you’ve never tried before. Simple recipes for the griddle that will impress. Whether it’s meat on the griddle, fish à la plancha or vegetarian ideas: you’ll find what you’re looking for here.
Meat
The griddle and meat need no further argument. This is where crusts are created that the grill can never achieve. From classic cuts to surprising variations that will take your barbecue evening to a new level.
Smashed burger on the fire pit grill
Forget thick patties. The smashed burger thrives on extreme heat, maximum crust and 90 seconds cooking time. The hot plate is the perfect tool for this – no grill or pan can touch it.
Grilled white sausage with radish and apple
A new take on the Bavarian specialty. White sausage fried crispy on the griddle, served with apple and radish in thin strips, mustard with creamed horseradish and a toasted pretzel roll. Ready in 35 minutes.
Flank steak with cous cous and mint yogurt
Flank steak with coffee rub grilled on the hot plate to a core temperature of 56°C, served with oriental cous cous with beetroot, apricots and ras el hanout and a refreshing mint yoghurt with cucumber. A taste experience you wouldn’t expect.
Fish & Seafood
Fish on the griddle is new territory for many, but for those who have tried it, it’s a real game changer. Even heat without an open flame means perfectly cooked meat, crispy skin and no sticking. Plancha cooking at its best.
Salmon with black pudding and zucchini spaghetti
Salmon cooked on a cedar plank with honey, mustard and dill to a core temperature of 57°C, served with crispy grilled black pudding and zucchinis twisted into spaghetti. A fish and meat combination that surprises and impresses.
Shrimps with watermelon and lettuce heart
Grilled shrimps with garlic, watermelon cubes with curry briefly warmed on the plate and a spicy grilled lettuce heart with passion fruit vinegar. Light, fruity and just right for a summer evening.
Poultry
Poultry on the griddle takes patience and rewards it. The grill plate cooks evenly without burning on the outside before everything is cooked on the inside. Even people who have never found grilled chicken exciting before will be impressed by the result.
Chicken breast stuffed with feta and vegetables
Chicken breast stuffed with feta, leek and tomato, wrapped in bacon on the outside and grilled on the griddle. Served with paprika vegetables with port wine and Provençal herbs and spicy grilled eggplant with lime. Mediterranean, filling and a real eye-catcher on the plate.
Vegetarian
Many people think of steaks, skewers and sausages when they think of barbecuing. But barbecuing without meat is becoming increasingly popular! Not only because vegetarian and vegan diets are on trend, but also because grilling vegetables is delicious and healthy – the meat-free options are versatile and anything but boring. Find out now how vegetarian grilling works and what delicious variations there are.
Vegetarian grilling on the griddle
Vegetables on the griddle are not a compromise, they are an experience in their own right. High temperatures caramelize surfaces that would simply burn on the grid. It’s surprising how much character vegetables develop when you give them the right heat.
Dessert
Yes, dessert too. The hot plate stays hot after the main course, so why not use it? Sweets from the grill plate are the topic of conversation that your guests are guaranteed to take home with them.
FAQ section: Fire plate recipes
The honest answer surprises many: almost everything. The griddle is suitable for meat, fish, seafood, vegetables and even desserts. The decisive factor is the closed steel surface, which provides even heat without an open flame. Ingredients that would burn or fall through on the grill grate are easy to cook on the griddle. Classic dishes such as smashed burgers benefit from this technology just as much as plancha specialties from Mediterranean cuisine.
Fish on the griddle is new territory for many, but that’s exactly what makes it so special. The closed steel surface prevents delicate fish meat from sticking to the grid or falling through the bars. Even heat without an open flame means that the skin becomes crispy and the meat cooks through without drying out. Salmon, trout and seafood such as shrimps are particularly suitable. A cedar plank on the hot steel surface also gives the fish a fine smoky aroma.
Yes, and that is probably the biggest surprise for guests. The griddle cools down slowly after the main course and remains at a medium temperature for a long time, which is ideal for desserts. Caramelized pineapple with cinnamon, grilled crêpes with fresh fruit or poached pears with chocolate: everything succeeds on the residual heat of the griddle. The advantage over the pan is the surface area. You can prepare several portions at the same time without having to refill or reheat.
