Save a Turkey: Alternative Thanksgiving Dish from the Grill
This Thanksgiving, save a turkey! Or at least save yourself the trouble of ordering a Thanksgiving bird early enough in advance. This year, cook something delicious like an alternative Thanksgiving dish from the grill. Grilled oysters? Check. Wild venison? Check. Roasted potatoes and crème brûlé? Check, check. Check out all the recipes below. Rid yourself […]
Read nowThe 5 Best Burgers from the Grill
The 5 best burgers from the grill Otto’s Signature Burger: The Grilled Cheeseburger The Bone Marrow Steak Burger Mediterranean Goat Cheese Burger Feta Cheese Lamb Burger with Dried Tomatoes Wild Venison Bacon Burger & Gorgonzola Homemade burgers have no alternative – mixing your own ground meat, hearing it sizzle as it cooks, the aroma of […]
Read nowOtto’s Guide to Dry-Aging Beef at Home - All you need to know about tenderizing beef
All our grill masters out there have probably tried their hand at dry-aging beef at home. This aged art has been reintroduced and refined as a new-age trend. But what effect does aging really have on your steak? How do you finesse the succulent, tender steak flavor that you want from home? Otto tells you […]
Read now
The Best Way to Clean a Grill - How to make your Otto Grill bright and shiny again
We all like to grill more than we like to clean. This is why Otto has always placed special emphasis on building in an easy grill-cleaning solution. In this tutorial, we show you the best way to clean a grill, especially your Otto Grill. Easy grill cleaning – the best way to clean a grill […]
Read nowThe “King of Meat” and the Otto Grill - Otto Wilde starts coop with Pat LaFrieda
Pat LaFrieda is The King of Meat America’s most famous butcher Pat LaFrieda is the king of meat. We agree, he is the undisputed number one expert when it comes to first-class meat. His company Pat LaFrieda Meat Purveyors supplies the top-class and Michelin star awarded restaurants nationwide with premium steaks. Pat LaFrieda was first […]
Read nowWhat is the Maillard Reaction? - Otto tells you everything you need to know about it
Maillard – what does that even mean? The Maillard reaction is named after the French chemist Louis Camille Maillard, who discovered the reaction of amino acids and glycosides at increased temperature. If this fellow man also loved a nice crust on this steak is unknown, but it’s very likely. The Maillard reaction describes the succession […]
Read now