Cevapcici from the fire plate on the kettle grill

August 10, 2019 Gastautoren Joe & Markus
Rezepte für die Feuerplatte | Produkte | Rezepte

We and many other barbecue fans have already been inspired by THE barbecue trend of recent times. The fire ring is now at home in many gardens. There are assembly instructions, tips on how to use it and recipe ideas for the hot ring of steel on all social media and on numerous websites. The open fire, the easy handling and the brilliant flavour that the food gets on the hot plate inspire us so much that the hot plate hardly stays cold on any weekend.

We would like to introduce a lightweight, space-saving and inexpensive alternative to barbecue fans who find the large fire plates take up too much space or who have not yet bought a barbecue ring because of the weight. Grillrost.com offers fire plates that can be placed on the kettle barbecue like a grid. These fire plates do not protrude beyond the edge of the kettle barbecue. This reduces the amount of space required, both for barbecuing and for storage. It is also lightweight; the fire plate weighs only approx. 8 kg and can therefore even be taken on a trip. Another advantage is the fact that you don't need any other accessories for operation. The kettle barbecue and the plate are all you need.

In this article, we would like to describe what you should do before using the fire plate for the first time, how to operate the fire plate and we would like to introduce you to our favourite recipe for the fire plate - original cevapcici from the Balkans. They are particularly flavourful, crispy and juicy on the grill ring.

Fire plate on the kettle grill vs. on the barrel

When grilling with the compact fire ring, we have found that you don't have to do without the numerous advantages of its big brothers. Zones with different temperatures are also formed on these models. At the fire, the ring is so hot that steaks and other meat develop the desired roasting flavours.

The edge of the compact grill ring is not quite as hot. This area is ideal for grilling food. Fish is also well catered for here.

Grilling with the compact fire plate is just as much fun as working on a large model. Here too, no meat juices drip into the embers and create unhealthy vapours. The food cannot fall through the grate. The hot plate allows you to prepare scrambled eggs, omelettes or potato pancakes. The 4 mm thick steel from which all fire plates are made at Grillrost.com ensures stability and plenty of heat. The fire plate for the kettle barbecue is available at Grillrost.com in three sizes and therefore for almost every kettle barbecue on the market.

Burning in and operating the hotplate

After unpacking, you should wipe the grill ring with a damp cloth to remove any dust. And then you're ready to go. Fully open the ventilation of your kettle barbecue at the bottom and place a few solid barbecue lighters in the centre of the charcoal grate.

Kindling is best suited for operating the fire plate in the kettle barbecue. It is available in nets in almost every DIY store. The small logs are placed loosely over the kindling and the fire is started.

You don't have to wait long for the fire to start in the kettle barbecue. Of course, this should not be too intense and should only burn in the centre of the barbecue. The kettle barbecues we use can withstand a fire in the centre without being damaged. However, if the fire burns on the sides, the handles can be damaged. Alternatively, the fire plate can also be operated with charcoal.

Burning in the fire plate

Before placing the griddle on the grill, you should rub it on both sides with a heat-resistant vegetable oil. Rapeseed or sunflower oil is suitable. Then place the plate on the barbecue in the same way as the grill. You should wear gloves to protect yourself from burns.

The oil will soon start to smoke and the griddle will turn black. This creates a protective patina on the steel, which provides a non-stick effect and protects the metal from rust. This process is called "burn-in". When the hotplate gets hot, a slight slope forms. This can form towards the hole in the centre or towards the edge. If the slope forms towards the edge, the hotplate must be turned over. It is essential to wear suitable gloves to protect your hands from burns.

After approx. 15 minutes, apply vegetable oil again and spread it over the plate with a cloth. To protect your hands, use tongs to guide the cloth. Repeat the process once more. After 45 minutes, the hotplate is burnt in and ready for use.

Cevapcici from the hot plate

Anyone who has ever sat in a restaurant by the sea in Croatia and savoured these delicious little meat rolls will wonder why they can't be done as well in a frying pan at home. Is it just because you don't have a view of the sea? With a hot plate and our recipe, you can get very close to the original from the Balkans. The high temperatures, the smoke from the fire, the spices and a large spoonful of ajvar (paprika puree) will make you feel like you're on holiday in your garden at home. You can buy ajvar in Turkish grocery shops or grocery shops specialising in the Balkans.

Ingredients for cevapcici from the plancha:

Our recipe is sufficient for approx. 30 cevapcici

500g minced beef or lamb
1000g of pork
2 teaspoons salt
2 teaspoons pepper
4 teaspoons paprika powder
4 teaspoons garlic powder
1 onion

Pork mince is higher in fat and is therefore used in excess, which makes for particularly juicy cevapcici.

Ingredients for cevapcici from the plancha:

Preparation

Grate the onion into a fine paste using a fine grater. Knead the meat mixture with the spices and grated onion and shape into balls about the size of a table tennis ball. The balls are then rolled out into cevapcici.

If you proceed in this way, the rolls will not have any cracks at the end and will remain more stable when grilling. Place the meat rolls on the griddle.

To create a crispy coating, they are first placed close to the fire. They need to be turned after approx. 60 seconds.

Repeat the process until the cevapcici have coloured on all sides. To ensure that the meat rolls are cooked on the inside, move them to the slightly cooler edge of the hotplate.

It can be served

The cevapcici are cooked and ready to eat when the rolls are firm. You can check this with grill tongs or your index finger. The "Stangenbuletten", as the Ćevapčići are sometimes affectionately called in Germany, benefit from the smoke that wafts over them during preparation.

A dollop of kajmak goes well with the famous Balkan rolls alongside the ajvar. This is a firm layered cream that reminded us of Italian mascarpone. Bread, onions and a fresh salad complete the meal perfectly.

Conclusion

You still have to travel to the Balkans for a view of the Adriatic. You can also enjoy perfect Ćevapčići at home thanks to the ingenious fire plates from Grillrost.com. And size doesn't necessarily matter. The space-saving fire rings, which can be placed on the barbecue instead of the grill, also offer full fire plate enjoyment. They are therefore a worthwhile alternative for anyone with limited space in the garden.

Enjoy your meal and have fun with your fire rings from Grillrost.com, Markus and Joe from Futterattacke.de.