He loves the classic - and he stands by it! That's why André Greul first talks about sausage and how it tastes best. The barbecue expert talks about what is probably the most common barbecue food sizzled over coals in this country with the same enthusiasm as he talks about smoked beef brisket or fine steaks shortly afterwards. "You can throw the sausage on the grill like you used to do at the quarry pond, pour beer over it and then dip it thickly in mustard," he says. "But then you're missing out on a pleasure that a bratwurst can offer just as much as a good piece of meat. Mustard is okay - but please just a tiny touch and never so much that you can't taste any of the filling. The filling must be of high quality and the crust must be tender. But how to get that right, how to grill a sausage properly - you have to learn that too."

With him, for example. André Greul (53) is a host at the Romantik Hotel Fürstenhof in Landshut, a chef and known for his creative wizardry at the grill. For more than ten years he has been giving courses for beginners and advanced cooks.

When it comes to barbecuing, the trend - despite all the vegetarian or vegan hype - continues to go towards meat, with a growing variety. The "American barbecue style" is on the rise: spare ribs, pulled pork or beef brisket, the brisket cooked at a low temperature in the smoker. In America, there is traditionally a lot of meat on the grill. However, barbecue experts advise the opposite: eat less meat and pay even more attention to quality. Because even the best griller cannot make a good steak from a bad piece of meat.