Dagobertshausen BBQ Day Celebrates Spectacular Premiere

Among smoker giants, open flames, and finely tuned aromas, guests experienced a day that went far beyond classic grilling. From the first lighting of the equipment until the early evening hours, it became clear: Dagobertshausen has secured a permanent place in the BBQ scene with this event.

„We wanted to create a format that makes barbecue experienceable in all its diversity – artisanal, emotional, and at the highest level. That the premiere was so enthusiastically received exceeds our expectations,“ says board member Michael Hamann. „The BBQ Day has shown the potential of this concept. This was just the beginning.“

BBQ at the Highest Level

The lineup brought together some of the most exciting names in the scene and delivered culinary impressiveness. Guests sampled an extraordinary variety of dishes that reflected the full range of modern BBQ culture:

• David Pietralla: Brisket and Pastrami from German Fullblood Wagyu with Sweet Potatoes
• Real Smoke BBQ: Dry Aged Pork Chops from Black Forest Herb Pork with Grilled Carrot, Pistachios, and Goat Cream Cheese
• Nils Jorra: Grilled Romaine Lettuce Heart with Caesar-Style Mayonnaise, Smoked Paprika Panko, and Parmesan
• Peter Scharff: Grilled Çiğ-Köfte from Landlachs with Sumac and Lemon
• Big Green Egg: 16-Hour Cooked Pulled Pork with Pineapple Slaw and Bourbon BBQ Sauce
• Koqoon Grills & Mike Braunmüller: Giant Shrimp on Asparagus-Miso Salad with Tarragon Mayonnaise and Hollandaise Espuma
• Heiko Karl: Stuffed Suckling Pig from the Grill with Potato Salad and Own Sauce
• Hawk Blackburn: Bacon Wrapped Chicken Pinwheels from the Smoker with White BBQ Sauce Espuma
• Giuseppe Messina: Hot Dog Deluxe with Veal Sweetbread, Spinach, and Truffle
• Klaus Breinig: Grilled Black Cod with Bimi and Miso Mayonnaise
• Otto Gourmet: Lolly from Irish Hereford Prime Beef with Umeboshi and Wild Rice Crunch
• Hofgut Dagobertshausen: Prignitzer Land Chicken from the Flame Wall and Asparagus Ragout with Penne from the XXL Cast Iron Pan
• Christian Philipps: Dago Sourdough Bread and BBQ Variation
• Original Beans: Toast Hawaii 2.0 with Arhuaco 82%, Brioche, and Pineapple Whiskey Caramel Sorbet
• Butter Boyz: Butter Tasting Selection with Café de Paris, Roasted Malt, and Piment d’Espelette
• Whether meat, fish, vegetables, or dessert: Each course stood for artisanal precision, creative ideas, and uncompromising product quality.

„For us, barbecue is more than just preparation: It is passion, time, and respect for the product,“ says David Pietralla. „That we were able to share this here in this form with so many strong colleagues and an enthusiastic audience makes this day special.“

An Experience That Lasts

In addition to the culinary highlights, numerous experience offers provided a festival atmosphere: bull riding, gold panning, „Hau den Lukas“, and hand-rolled cigars made the BBQ Day an event for all the senses.

The culinary offerings were accompanied by a high-quality selection of drinks with craft beer, selected wines, and whiskey cocktails – all in an all-inclusive concept that was very well received by the guests.

To Be Continued

The great response and consistently positive feedback from the approximately 1,000 visitors leave no doubt: The Dagobertshausen BBQ Day will not remain a one-time event.

„The energy that was palpable today, the quality on the plates, and the enthusiasm of our guests, all of this encourages us to continue this format exactly as it is,“ says Michael Hamann. „We are already looking forward to the next edition.“

The full press release is available for download via the link below.