Räucher Gold BBQ Chips

Suggested recipes

Nut Nibbles

Preparation:  5 minutes
Barbecue time: 20-30 minutes
Recipe for 250 g Nuts 


  • 1 tsp brown sugar 
  • 1 tsp dried thyme  (or other seasoning / seasoning mixture if you prefer) 
  • ¼ tsp cayenne pepper 
  • ¼ tsp dry mustard 
  • 250 g salted nuts (almonds, pecan nuts, cashew or hazel nuts) 
  • 2 tsp olive oil 
  • 1 portion Räuchergold® Barbecue Tasty Chips, which have been steeped in water for at least 20 minutes


  1. Mix the sugar, herbs, cayenne pepper and mustard in a small bowl.  
  2. Place the nuts in a large, solid aluminium pan without holes. Add the oil and seasoning mixture and turn the nuts evenly. Then spread out the nuts in the pan in such a way that the pan base is evenly covered.  
  3. Allow superfluous liquid to drain from the RÄUCHERGOLD® BARBECUE SMOKING CHIPS and place them on the coals. When the wood begins to smoke, place the aluminium pan over low indirect heat and smoke the nuts for 20-30 minutes with the lid closed, until they are crispy and have a pleasantly smoky flavour. Shake the pan from time to time to prevent the nuts sticking to the bottom. Allow to cool off in the pan, and enjoy while still hot!

Beer Smoked Trout


  • 4 very fresh ready-to-cook trout, each ca. 250-300 g 1 sprig rosemary 
  • Thyme to taste 
  • Freshly ground pepper 
  • Dash of lemon 
  • 40 ml olive oil 
  • 1 portion RÄUCHERGOLD® BARBECUE SMOKING CHIPS, which have been steeped in beer for at least 1 hour


  1. Cut the trout with a sharp knife on both sides to the backbone. Chop the herbs finely and mix with the pepper, lemon and olive oil. Coat the trout on both sides with the seasoned oil and allow to marinate for 20 minutes at room temperature.
  2. Clean the grill thoroughly. Remove the RÄUCHERGOLD® BARBECUE SMOKING CHIPS  from the beer, let superfluous liquid drain off and place them on the hot coals.
  3. Grill the fish at indirect moderate heat with the lid closed for 5-6 minutes on each side until done (if the fish are larger it may take a little longer). They should now feel firm when pressed with the thumb. Dish up and serve hot.

Asia Duck with Mustard Dip

Preparation time: 20 minutes
Barbeceu time: 10-12 minutes
For 4-6 persons

Ingredients for the seasoning mixture

  • 1 tbsp paprika 
  • 1 tsp coarse sea salt 
  • 1 tsp ground coriander 
  • 1 tsp Chinese Five Seasonings powder 
  • ½ tsp powdered ginger 
  • ¼ tsp ground pimento 
  • ¼ tsp cayenne pepper 
  • 4 boned meaty duck breasts with the skin, each weighing ca. 300-350 g and 2½ cm thick

Ingredients for the dip

  • 4 tbsp Dijon mustard 
  • 2 tbsp soy sauce 
  • 1 tsp honey 
  • ¼ tsp hot chili oil 

  • 1 portion RÄUCHERGOLD® BARBECUE RÄUCHER-CHIPS, which have been steeped in water for 20 minutes 


  1. Mix the ingredients for the seasoning in a small bowl. Using a sharp knife, cut into the skin and underlying fat of the duck breasts in a diamond pattern, leaving the meat untouched. Remove superfluous fat and any flaps of skin at the edges and discard. Rub the seasoning mixture into the duck breasts all over, and leave covered with a cloth before barbecuing.  
  2. Stir the ingredients for the dip in a bowl and chill. 
  3. Let superfluous liquid drain from the  RÄUCHERGOLD® BARBECUE RÄUCHER-CHIPS, and place them on the hot coals. Clean the grill thoroughly. When the chips start to smoke, place the duck breasts on the grill with the skin side downward. The fat will melt and the skin will roast to a crisp. Barbecue with the lid closed for 3-4 minutes, until the skin side is a dark brown; if necessary turn the meat and reposition it, so that it is cooked evenly on all sides. Turn over and cook at maximum heat with the lid closed for another 3-4 minutes, until the lower side shows the pattern of the grill. Finally move the duck breasts to the side of the grill, as close as possible to the coals but not directly on top of them. Barbecue for a further 4 minutes or so with the lid closed, at indirect powerful heat; turn over once. The meat should be cooked to medium rare. Remove from the grill, cover loosely with aluminium foil and leave for 3-4 minutes. Slice the meat across the grain, dish up and serve hot with the sauce for dipping. 

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