Ludwig “Lucki” Maurer takes the grilling thing personally. After all, those were his first culinary highlights. Whether it was the sausages that my father put on the grill or the grilled chicken in the beer tent, barbecuing was always something special – and something original. With his new book “Grill Codex” he wants to bring this way, his way, closer. And it can’t be that wrong. After all, Maurer is considered a luminary when it comes to the preparation of meat, and is even called the meat pope.
“Maybe there are already a million cookbooks – but it’s still high time for this one,” the Bavarian is convinced. In his latest book, Maurer now dedicates himself to the craft around the barbecue. Because one thing is certain for him, he explains, “Barbecuing is not a trend – it’s a cult”. Maurer supplies 80 recipes, including typical Bavarian dishes, but also those borrowed from the Japanese art of grilling and the American slow BBQ.
New standard work for outdoor cooking
In addition to classics such as burgers and steaks, fish and poultry are also grilled, and even the desserts are grilled, as are marinades, sauces and salads. “Grill Codex” sees itself as a standard work for BBQ and outdoor cooking, so the recipes are framed with basic knowledge about grilling. What is a fire plate, what is a plancha? And what are the differences between a ceramic grill and a kettle grill?
“Grill Codex: The standard work for BBQ and outdoor cooking” by Ludwig “Lucki” Maurer was published by Callwey in June 2023, 240 pages, 45 euros.
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