Free sample Guide
The Summer Party Experience
An evening for twenty guests, written down to the degree. Five bruschettas to open, bavette rolls off the indirect fire, a steak sandwich served pink, grilled peach with burrata — and burgers for the kids. With the run sheet and the lists that carry the evening.
Summer Party ExperienceFull run sheet & recipes
The menu
What's coming to the table
Two courses from the fire, served in rounds — so there's always something warm on the board and nobody has to wait. Every dish is written out in full below.
Bruschetta rounds from the oven
The opener of every Experience: rounds of twenty bruschetta at a time, five variations per board. The bread goes in the oven, the barbecue stays free for the meat — and there's always something warm on the table.
Bavette rolls with asparagus, bell pepper & onion
The showpiece of the Summer Party Experience: thin sheets of bavette, rubbed and rolled around pre-cooked vegetables, cooked indirect to exactly 60°C at the core.
Steak sandwich with mustard mayo
Skirt steak off the hot fire, to a core temperature of no more than 50°C, ten minutes of rest and only then the knife. On crusty ciabatta with mustard mayo, this becomes the sandwich your guests will ask for at the next party.
Salad with grilled peach & burrata
Sweet, smoke and cream on one plate: peaches with grill marks, creamy burrata, bitterness from chicory and crunch from toasted hazelnuts. The chipotle-honey vinaigrette pulls it all together.
Kids' burgers with bacon mayo
The finale of the evening belongs to the kids: sturdy beef burgers on a soft bun, with bacon mayo or a fresh pickle relish. The hot sauce sits next to the plate, not on it — so the smallest eater leaves just as happy as the biggest.
The craft
Mise en place, just like in the kitchen
An Experience Guide is more than a stack of recipes: it runs the whole evening. Rolling, tying, rubbing — everything that can be done ahead is laid out per day, so the fire gets your full attention when it counts.
Inside the Guide
More than recipes
01
Run sheet per day
The mise en place spread across the days: the sauces and the rub on Thursday and Friday, the rolls and the burgers on Saturday morning. Saturday evening all that's left is the grilling — in the order the Guide sets out.
02
Base preparations
Five sauces and a dry rub, with quantities and how long they keep. The chimichurri goes on the night before — it only gets better for it.
03
Recipes with direction
Every recipe with steps, quantities for twenty guests, core temperatures to the degree and the tips that make the difference. Veggie and kids' variants where they belong.
04
Checklists calculated to the gram
Spices, fresh produce, meat & fish, dairy, bread — and the don't-forget list: skewers, a core thermometer, charcoal for two zones.
Make an evening of it
Rather arrange even less?
Guide + package
The meat and the rub for this evening, chilled at your door — only the fresh greens you still pick up yourself.
How the package worksGuru at home
A guru runs this evening for you, or coaches you at your own grill — you decide who does what.
See the arrangements