Barbecue is probably the most popular German pastime. When the rust shines, everything is magically attracted. According to a survey, 97 percent of all Germans enjoy barbecuing, and almost 90 percent own their own grill. Two of Mecklenburg-Western Pomerania’s most passionate grill masters inspire with ingenious tricks, unique recipes and disarming charm. They compete against each other in a barbecue duel. One is a meat lover and the other likes it vegetarian. Steak and celery, pork and carrots.
Georg Belly vs. Stefan Pistol
At Rostock Harbor, the city’s most fashionable meeting place, Kuhlungsborn restaurateur Georg Bauch meets Stefan Pistole, a butcher and grill specialist from Roggentin, near Rostock. Your panel of judges: a group of young people celebrating summer and life by the water. Nutrition is especially important for 18- to 25-year-olds: sustainability, health, ingredients.
Vegetarian burgers or stuffed meatballs
Georg wants to convince diners with an all-vegan burger menu. He has fermented vegetables as a specialty dish and makes the patties on site. Stefan, on the other hand, wants to show off with a minkball, a typical American grill specialty: a beef ball stuffed with cheese and covered in bacon. The Master Butcher also offers a grilled dessert of cookies, chocolate, strawberries and marshmallows.