The Tabac BBQ recipes

The TABAC BBQ – we've teamed up with Eddy the Butcher and Grillfürst to create four dishes to grill at home. Each dish is dedicated to one of our TABAC fragrances and is a tribute to the fragrance composition. What are you waiting for? Get to the grill.

TABAC MAN GRAVITY - RECIPE #1: WILD SALMON FROM THE PLANK

Ingredients:

  • 1 x piece of salmon
  • 1 x wooden plank
  • 1x lemon
  • 1x grapefruit
  • 1 glass of whiskey
  • Salt, pepper, paprika powder, coriander, olive oil

The Native American method: grilling fish or seafood on a wooden board for extra succulence and flavor – still an insider tip today!

Place the planks in a bowl and fill with lukewarm water and a glass of whiskey (please ensure that the planks are completely covered).

The whiskey gives the planks an additional flavor. I personally like to do it about 4-5 hours before grilling, but in a pinch, 30 minutes before grilling will do.

Please never buy frozen salmon, always choose fresh salmon instead.

Tip: Always make sure the salmon is nice and wide and tall. You'll still have to cut it.

Remove the plank from the tray and place the fresh salmon on the plank.

Lightly score the salmon and fill with sliced lemons and grapefruit, then add salt.

Tip: Combine fleur de sal, a pinch of pepper, some paprika, and, most importantly, coarsely chopped garlic in a bowl, along with a dash of oil. Mix everything together and let it rest for a moment.

A fresh, homemade marinade is ready. Spread it over the salmon and let it rest for 10 minutes so the different flavors can blend to create the perfect flavor.

Preheat the grill to 180 degrees Celsius and then cook the plank with the fish on the indirect grill for 15 minutes. It's important to keep the temperature constant at 180 degrees Celsius.

Carefully remove the plank from the grill using a grill glove.

Tip: instead of dill, use coriander, for example.

Finally, cut it into slices and drizzle some grapefruit over it – enjoy.

TABAC MAN - RECIPE #2 FLAP STEAK

Ingredients:

  • 1x flap steak
  • 1x Orange
  • 1x salt & pepper

The flap steak, also called flap meat, is still completely unknown in Germany. In America, however, this flap is already a standard steak (like the fillet here, for example).

The flap steak is basically the big brother of the flank steak and lies directly between the breast, i.e. brisket, and flank steak.

It is coarse-grained and extremely marbled, my personal insider tip.

When purchasing a steak, always pay attention to where it comes from. The animal should be raised to the highest standards to ensure it's well-marbled.

Carefully trim the steak on both sides or have it trimmed by your trusted butcher. Please only trim the tendon—not the fat.

Tip: Not only marbling is important for the taste, the fat on the outside also carries the flavor.

Preheat the grill thoroughly and then grill the flap meat on both sides at around 300 degrees.

Tip: A side burner is also perfect for grilling the meat. Then, cook the meat indirectly for another 15 minutes.

When you take the meat off your grill, slice it finely and season with salt flakes and pepper.

Finally, garnish with a little orange zest.

TABAC ORIGINAL CRAFTSMAN - RECIPE #3: FLAMBELED GRILLED VEGETABLES PAN

I present to you grilled vegetables in a Grillfürst cast iron pan Mediterranean style.

Grilled vegetables are a great side dish to steak and the like and, in my opinion, should not be missing from any barbecue party.

Ingredients:

  • 1x zucchini
  • 1x red bell pepper
  • 1x yellow pepper
  • 1x eggplant
  • 2x onions
  • 1x garlic clove
  • olive oil
  • rosemary
  • thyme
  • Salt
  • pepper
  • grapefruit
  • Spirits over 40% 200ml
  • Long matches

Wash the vegetables thoroughly, pat dry, and cut them into nice, uneven pieces. It's important that the pieces aren't too fine—it's fine enough to have a rustic look.

Pour oil into a bowl and add all the spices, mixing thoroughly to give the vegetables a good massage. Roughly chop the garlic clove and add it to the bowl.

Preheat the grill thoroughly – it should be at least 300-340°C. Place the pan on the grill 10 minutes before grilling and add a little oil. Carefully add the vegetables to the pan and sear them thoroughly on all sides, turning gently every 20 seconds.

Then place the vegetables in the indirect zone and let them simmer for about 10 minutes.

Now it gets exciting: Place the pan back in the direct area and carefully pour some of the high-proof alcohol over it. Be careful of your eyebrows or beard. Once the flames have died down, place the pan on a board and enjoy.

TABAC ORIGINAL - RECIPE #4: PORTHOUSE STEAK "CAVEMAN STYLE"

Ingredients:

  • 1x Porterhouse Steak (for maximum meat enjoyment, use T-bone steaks weighing at least 700g. Remove the steak from the refrigerator 30 minutes before preparation; this relaxes and calms the meat considerably, which is reflected in the flavor.)
  • Salt, pepper, rosemary, garlic, grapefruit

Most people will have heard of it, but very few will have tried it.

The "caveman style" involves cooking meat or other food directly over the coals. It's easy to imagine that early humans didn't have a grill grate, let alone a kettle, gas, or electric grill.

So you place the meat directly on the glowing coals to cook it.

To do this, simply get some charcoal, put it directly into the fire bowl and light it with barbecue lighters.

After about 30 minutes we can bury the steak in the coal.

After just a few seconds you'll hear a real roll crackling, which is fantastic, and as soon as you hear that, make sure you take it out of the fire after 5-7 minutes (depending on the size).

Remove the coals from the steak and, if necessary, scrape off the ash with a knife.

Cut the meat from the bone, season with salt, pepper, rosemary, garlic and drizzle with fresh grapefruit for a special kick, as the grapefruit opens the flavor explosion.

Your porterhouse steak is ready!