Thank you for your ongoing support of the Bavarian Grill Team!

for reservations

972 881 0705

or e-mail us

The Bavarian Grill is located at

221 West Parker Rd  Plano, Texas 75023

In the Northwest Corner of US 75, Central Expressway, and West Parker - in the Ruisseau Village Shopping Center

Please feel free to use these shortcut keys to our website bavariangrill.com

Would you like to see our

Bavarian Bier collection

April 7, 2004

And always in the sidebar:

• 5. Live Musik Schedule

• 6. Your Seasonal Bier Picture:

The history of Maultaschen started during lent many years ago: Swabians liked to eat meat, but to camouflage it, they ground it, mixed it with spinach and onions, and wrapped them in a thin pasta dough, only to add melted cheese as a final cover - Come on it on the Saturday before Easter and enjoy yours with our signature salad

Enjoy this light Spring special, bring the picture and we will pour you a shot of Schladerer Himbeergeist, the clear Raspberry Brandy from the Black Forest, on the house for you.

Good Friday  -  In Bavaria that means Fish for Dinner

we went fishing for you and here are the results:

New at the Bavarian Grill this Thursday: Hitzplotz, or "Fränkischer Flammkuchen"

Bring in a copy of this Bavarian Grill Neueste Nachrichten, order the regular size Hitzplotz on Thursday, Friday or Saturday this week in the indoor or outdoor Bier Garten and you will receive the introductory           

    $ 3.00 discount  

http://www.bavariangrill.com/hitzplotz

Your updated Bavarian Grill Seminar Schedule

Bavarian Bier

German Wein

Please call 972 881 0705 for reservations.

Bier Lovers Corner:  Rauchbier - a smoky story

The Smoky Bavarian Lager

Once upon a time, all beers were Rauchbiers, so to speak. The term Rauchbier simply means smoked beer in German, and with the ancient kilning methods of drying green brewer’s malt over open fires, all grains picked up smoke flavors and passed them on to the beers made from them. Today, however, with “clean,” air-dried malt being the dominant brewing grist, old-style smoked beers have set themselves apart as a rarity and a throwback to a time gone by. As a result, Rauchbiers have become a distinct Bavarian beer style.

Rauchbier is closely identified with the city of Bamberg, in Franconia, in northern Bavaria. It is there that several breweries have perfected the art of brewing this unique lager. Most Rauchbiers are amber like a Märzen or Oktoberfestbier, with an alcohol by volume content usually around 4.8 – 5.5%, rarely stronger. However, its smoky flavor comes from the addition of a large portion of smoke-dried malt to the beer’s grain bill. But it cannot be just any smoke. Just like Scotch whiskey is made from barley malt that is dried over peat moss fires, a Bavarian Rauchbier is made from barley malt that is dried over aged beechwood fires. The smokiness from the smoldering beechwood logs imparts an almost bacony flavor to the beer.

Rauchbier and Pork: A Perfect Match
Because Rauchbier is not a delicate brew, it goes extremely well with bold, full-flavored foods, such as smoked ham, smoked pork, smoked salmon, smoked sausages, or smoked cheeses (smoked provolone or smoked gouda are great!). Rauchbier also tastes great with (unsmoked) lamb chops, and it can do wonders to  pork ribs, a pork roast, or a suckling pig on a spit. Here is a recipe for using your Rauchbier as a marinade and a BBQ basting liquid at your next outdoor (or indoor) party. Quantities are based on two pounds of pork roast or pork ribs. Adjust quantities, if you have more or less meat.

Dice two onions into about a pint of Rauchbier seasoned with a teaspoon each of ground pepper, ground caraway, and salt. Marinade the meat in the seasoned Rauchbier for 24 to 32 hours, in the refrigerator. Then place the meat in a BBQ (or in your oven) and grill at 450°F until done (about two hours). Baste the meat liberally, at least once every half hour, with the marinade. About ten minutes before the meat is done, cut carrots into strips (Julienne-style) and boil them in Rauchbier until al dente. Serve the meat and vegetables with a hearty potato salad, and garnish the plate with a sprig of fresh parsley. Wash the meal down, naturally, with flutes of rich, creamy Rauchbier. Instead of pork, you can also cook a leg or rack of lamb, using the same technique.

http://www.bayerisches-bier.de

Learn more about Weissbier on April 22 in Bavarian Bier 102!