OTTO WILDE MAGAZINE

Revolutionizing the grill industry What a time it is to grill! These days, grill aficionados are constantly being presented with state-of-the-art products that are made to elevate their grill game and here at Otto Wilde we too have an insatiable need to innovate. So with that in mind, we promise you that what follows is […]

Firstly, we would like to thank you very much for your support and your confidence in us. Especially in such difficult times it is good to know that you and many other customers and fans are supporting us. Of course, we hope that you and your family are healthy and well. The year has just […]

No tricks. Only treats for your taste buds and a scary delicious Halloween feast with Otto’s special Halloween recipes. Otto has come up with 3 special Halloween food ideas that will turn heads at your next Halloween party. So get that 1500 °F degree hell fire going and start grilling! And if someone happens to […]

Eat Like a Southerner Chef Jean-Paul Bourgeois’ career in the kitchen began a long time ago boiling crawfish, crabs and shrimp at a local seafood shack in his hometown of Thibodaux, Louisiana. For the past 15 years, Jean-Paul has served as a chef in a number of different restaurants in San Francisco, St. Thomas and […]

Jim Johnson is a living BBQ legend who won 78 grand championsships in competitive BBQ. After his retirement he now travels the world as a KCBS international grill instructor giving hundrets of bbq classes around the globe. We asked him a few question about his grilling style and what he thinks about the Otto Grill! […]

The best steaks cuts on the grill are right in front of your nose. At the butcher shop, you may be overwhelmed with all the cuts of beef presented to you. How do you know that your butcher is selling you the right type of steak. What’s the difference between a porterhouse, T-bone steak and […]