Buffalo fillet from the whiskey plank

Büffelfilet von der Whisky-Planke Büffelfilet von der Whisky-Planke mit selbstgemachten Kartoffelklößen. Ein außergewöhnliches Gourmet Rezept von BBQ Weltmeister Camillo "Don Caruso" Tomanek. ZUTATEN FÜR DAS BÜFFELFILET: Büffelfilet Medaillons ca. 180g pr

Buffalo fillet from the whiskey plank with homemade potato dumplings. An extraordinary gourmet recipe from BBQ world champion Camillo "Don Caruso" Tomanek.



  • Buffalo fillet medallions approx. 180g per piece
  • 2 Whiskyfass-Shelves


  • 200g potatoes
  • 1 small onion
  • 2 tsp chives


  • Salt
  • Pfeffer


  1. First boil the potatoes, let them cool down well and then tamp very finely. Then chop the onion and roast it. Finally you mix the mashed potatoes with the chives and the onion.
  2. Now dumplings of any size are formed from the potato mass. The smaller the dumplings, the faster they get.
  3. In the next step, rub the buffalo fillet medallions with salt and pepper and preheat the grill to 150 ° C.
  4. Now you place the fillet medallions centrally on a whiskey barrel plank and the potato dumplings on the second plank. Make sure that you place the delicacies on the dark inside of the planks.
  5. Now you put the planks on the preheated grill and close the lid. The fillet should be cooked to a core temperature of 56 ° C, this should take about 25 minutes. When it comes to dumplings, it's best to rely on your feeling, they basically just have to be warmed up.

Attention: the whiskey barrel plank should only smoke very lightly. If the heat is too high, it is best to move the plank to a place with less coal.

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