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Fire food

// presented by Tom Heinzle, BBQ-professional

Fire Food

What is meant by this?

Fire Food - What is meant by this?

Barbecue- just more refined

A decent fire, good meat and the aromas of a fine roast - you don’t need much to dine quickly and refined. If you are looking for some exciting ingredients and can master one or two tricks of grilling, you can experience a true flavour explosion!


"Most important cooking tool: a hot grill"


Tom Heinzle, BBQ-Professional

Tom Heinzle describes himself as having been bitten by the barbecue bug. Still with close ties to his native Vorarlberg, he has turned his passion into a career. He has been a vice world champion and Austrian state champion several times, writes books, holds seminars and takes part in culinary events.
Information and enquiries at or

read more about Tom Heinzle

[Recipe] Chicken breasts with BBQ mangos


For the chicken breasts:
4 chicken breasts, 4 tbsp. poultry seasoning, 6 tbsp. whiskey, 1 tsp. ground cumin, 2 l (not too) cold water, 2 peeled garlic cloves, 3 slices of organic lemon, 1 sprig rosemary, 1 sprig savory, 1 tbsp. olive oil, 6 tbsp. BBQ sauce, 2 handfuls apple flavoured wood chips.

For the BBQ mangos:
2 mangos, 2 tsp. palm sugar, 2 tbsp. BBQ sauce, 1 tbsp. whiskey, ½ handful mesquite smoked chips.


Prepare the chicken breasts. Add 2 tbsp. poultry seasoning, 4 tbsp. whiskey, cumin and water in a bowl and mix. Press the garlic a little and add to the liquid along with the lemon slices, herbs and chicken breasts. Cover the bowl and leave in a cool place for 2 hours.

Remove the chicken breasts and pat dry with kitchen paper. Rub the chicken with the olive oil and add the rest of the poultry seasoning. Mix the BBQ sauce with the rest of the whiskey to make a marinade. Smoke the meat on the Kamado grill at 150°C with indirect heat in the apple smoke for about 35 minutes until the meat has reached a core temperature of 68°C. Coat the meat with the marinade every 5 minutes during the last 15 minutes of the cooking time.


For the BBQ mangos, cut the mangos in half and remove the stones. Use a sharp knife, but not too pointed, to cut the mango flesh crisscross without going through the skin. Sprinkle palm sugar over the flesh. Mix the BBQ sauce with the whiskey

Place the mangos in the side fire box and barbecue with the fruit side down for 5 minutes. Then scatter the mesquite smoked chips in the smoker. Turn the mangos over with the fruit side up and coat with the BBQ marinade, then smoke at 140°C for 10 minutes. To serve, simply use your thumbs to gently press the skin side of the mango towards the middle, spreading apart the mango flesh on the other side.

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