2nd Dagobertshausen BBQ Day Marburg

If anyone knows how to turn patience into flavor, it's these guys. 
Everything here runs under the motto: Low & Slow, but with maximum aroma.

The guys cook:

Dry Aged Pork Chops from Black Forest Herb Pig with grilled carrot, pistachios, goat cream cheese, and carrot BBQ sauce.

When it comes to premium meat, his name is mentioned: Otto Gourmet. Perfect cuts, uncompromising quality, and a partnership that connects.

Otto Gourmet prepares:

Lolly from Irish Hereford Prime Beef with umeboshi and wild rice crunch

Over seven meters of smoker. Europe's largest rotation smoker. Anyone who says meat and BBQ cannot ignore him.

He cooks for us:

Brisket and pastrami from German Fullblood Wagyu with sweet potatoes.

Head and driver of the FoodRock Festival. With his over half-ton Hydra Grill, he brings heat, action, and real event fire to Dagobertshausen.

Peter Scharff cooks: 

Grilled Çiğ Köfte from Landlachs with sumac and lemon

Professional and TV chef with his own truck touring through Germany. Rethought street food classics. Hot Dog Deluxe was yesterday.

Giuseppe Messina cooks:

Hot Dog "Deluxe" with veal sweetbread, spinach, and truffle

BBQ Power from Southern Germany. Famous for his whole pig from the fire. Puristic, archaic, impressive.

He cooks for us:

Stuffed suckling pig, grilled whole, with salad of thick potatoes and own sauce

Head of Plating like a Rockstar. Connoisseur who has committed himself to fire and coal and elevates BBQ to fine-dining dimensions.

Nils Jorra cooks:

Grilled Romaine lettuce heart with Caesar salad-style mayonnaise, topped with smoked paprika panko and grated Parmesan

When it comes to authentic barbecue, there is no way around him: Hawk Blackburn. Pitmaster craftsmanship, Kansas City tradition, and a partnership that smells of smoke and flavor.

He cooks for us:

Bacon Wrapped Chicken Pinwheels from the smoker with White-BBQ-Sauce-Espuma and salad of roasted corn with apple vinaigrette

Klaus is a grill world champion and versatile connoisseur. As a chef, author, and presenter, he captivates with creative recipes and brings his expertise to events, consulting, and product development.

Klaus Breinig prepares:

Grilled Black Cod with wild bimi, miso mayonnaise, and cress

The Butter Boyz from Bavaria. Butter that BBQ needs. They must not be missing at any of our festivals.

Here you can find:

Butter Tasting Selection from Café de Paris, roasted malt, and Piment D'espelette & fried onion

Crispy. Fluffy. Unbelievable. Brottacular.

Christian Philipps contributes:

The Dago sourdough bread and Dago sourdough bread in BBQ style

Pioneers of fair chocolate. And yes, they can do BBQ dessert. Sweet meets embers. Surprising. Intense

Original Beans conjures:

Toast Hawaii 2.0 – Arhuaco 82 %, brioche, and pineapple whiskey caramel sorbet

The revolutionaries in the high-end grill market. Innovative engineering meets real craftsmanship. Hot, precise, uncompromising.

Mike Braunmüller, aka "Fritten+Kaviar," grills on the Koqoon Grills:

Grilled king prawn on asparagus-miso salad with tarragon mayonnaise and hollandaise espuma

The legendary egg. Often copied, never matched. And we're bringing a whole trailer full of them.

Grilled in the Big Green Egg:

Sunshine Pulled Pork – cooked for 16 hours with pineapple slaw and bourbon BBQ sauce

Hofgut Signature BBQ. Own handwriting, regional inspiration, live grilled

At the Dago Stations, there is:

Prignitzer Landhuhn from the flame wall

Dagobertshausen asparagus ragout with penne, tarragon, and semi-dried tomatoes from the XXL cast iron pan

Dagobertshausen field vegetables rubbed whole, from the BBQ baskets from the fire dome with cashew mayonnaise

Dagobertshausen butcher sausage and salmon sausage with parmesan