BBQ, Grill and Cigars: A match made in heaven

Two-times Grill World Champion, Master butcher, Meat Sommelier and founder of the 1st Austrian Grill Academy: Adi Matzek knows a thing or two about grilling, bbq-ing and everything fire & smoke. His mission is to proclaim that grilling is not only a year-round delight, but also one of (if not the) healthiest meal preparation methods out there.

A true epicure at heart, and one of the world-leading experts on “firing up”, Adi Matzek is also an avid cigar passionado. When combining BBQ, Grill and Cigars, a whole new world opens up.

Adi’s epiphany of cigar heaven came on December 31st in 2012, or rather at 0:30AM on the 1st of January 2013. After the usual procedure of congratulations and watching fireworks, a dear friend, offered him a cigar to welcome the new year in due style. The rest, as they say, is history.

“During my rookie year 2013, I enjoyed exactly 16 cigars. ‘How do you still remember the exact number, almost a decade later’ one might ask? The answer is quite simple: from the very first cigar experience, I have recorded every single cigar in my little cigar notebook. In numbered form, including the date, the place, the brand and cigar line, the people as well as the price and my own quality assessment. As a matter of fact, before writing these lines, I have just concluded noting down cigar No. 732.”

But let’s cut right back to the bone of it and get grilling. Adi shares his burning hot wisdom and knowledge of all things meat, grill and BBQ, whilst shredding some myths along the way and offering his top pairings, favourite beverages and grill galore.

What is your favorite BBQ recipe?

“Austrian Beiried cut” (rump steak, New York strip steak) grilled on the Sizzle Zone of the Napoleon Grill with stir-fried Brokkoli. You can find the entire recipe here.

What are your best food pairing tips with cigars?

I always like a classic hot dog with a cigar, which could be mild to medium bodied, like the Short Torpedo from the new ZINO Nicaracua line. This particular cigar for me is a perfect barbecue cigar anyways! From the pointed head, the short format and resulting smoking time, but especially because it reveals its beautiful characteristics and nuances right from the get-go, without being overly complicated - just perfect!

A grilled (not cooked) Debreziner (typical Hungarian sausage, with bold red color from the abundant paprika spice), is another favourite of mine. Honestly, I love the slightly fatty and juicy bite, the noble sweet paprika with a subtle underlying spiciness (not hot because that would overpower the cigar) and a crispy bread roll with tarragon mustard. That makes me really happy!

As the perfect accompaniment, I pick a cigar with hints of spice and richness, because a very light, mild cigar wouldn’t be able to stand up to the food. I like to grab a Davidoff Nicaragua Robusto, which I always have in my humidor, conveniently presented in a tube, even for a spontaneous barbecue session.

Smoked beef in a bun, delicately juicy, rich and earthy, with sweet-spicy barbecue sauce on crunchy arugula salad is a casual companion to a medium plus Maduro cigar. The flavours from the beef are just divine and offer a long-lasting, complex experience. Thus, I want to take my time, relax and also choose a cigar that offers a cool, ethereal quality in a longer format.

BurgerWiesen - Adi Matzek’s new signature grill dish

My new signature product is the BurgerWiesen (the village where my company is located - no pun intended - is actually called Burgerwiesen). The bun is specifically made according to my recipe by a local sourdough pioneer, Fritz Potocnik, who started the “BROTocnik” brand. Cooked potatoes are incorporated into the light bread mixture, which gives the bun unique juiciness, texture and flavour.

In the burger, my new cucumber sauce is used as a “meadow” (English for “Wiese”) together with glossy arugula. The patty is also tailored-made for me by another pioneering company, “Fleischwaren Höllerschmid”, from dry aged beef.

Thin slices cheese of cheese from the well-know “Rupp company”, with a touch of black pepper blended in, sit on top of the patty. Tomato, red onion rings, rounded off by roasted mushrooms and drizzled with my own fruit-forward sauce. This particular burger creation is sweet and succulent, slightly fruity but also creamy and peppery with the heavily aromatic nuances from the dry aged beef. It won’t get any better than this.

Well, only if I pair it with a Plasencia Alma del Fuego Candente Robusto. A well-rounded but spicy smoke, which also offers some black pepper with the occasional sweetness thrown in for good measure. I am in love with Nicaraguan tobacco, when properly fermented, blended and rolled into an elegant cigar.

What is so special about BBQ and cigars together?

The special thing about the simultaneous or subsequent enjoyment of cigars and BBQ is first and foremost the opportunity to take the time, sit back, contemplate and embrace the moment.

Both worlds require a state of mindfulness, a conscious decision about time and life, a beloved ritual, respect and awareness.

When it comes to the world of sensory, a whole new spectrum opens up. The aromas and flavours that are created and released during a BBQ perfectly accompany a wide array of aromatic nuances that the cigar world has to offer to the connoisseur.

Just think of descriptive terms like: pepper, wood, toast, earth, sweetness, cream, grass, fruit. It’s all there.

And then just imagine: coffee, chocolate, leather, nuts, and many other things that could typically be part of grilled desserts. What else can I say?

From finger food snacks, appetisers, mains, all the way to dessert or petite fours: grill and BBQ can perfectly match the sensory kaleidoscope of the premium tobacco and cigar world.

To learn more about cigar pairing in general, here’s our full article about delightful combinations and how to find the perfect match

What other pairing suggestions would you share with us?

A wonderful experience of food and cigars wouldn’t be complete without great accompanying drinks.

For quite some time, I didn’t enjoy high-proof spirits and only through cigar pairings, I explored the various categories of Scotch whisky, Bourbon whiskey, finest rum, Cognac, Spanish brandy and the likes.

On the other hand, I also very much enjoy tasting different liqueurs with my cigars. Furthermore, a high-class ginger ale is always a great choice to pair with different smoking pleasures.

Because of my “liquid love affairs”, I ventured into my own line of spirits, offering our private label gin, gin liqueur and pepper spirit, which is ideal for mixing, sipping or in grilling and bbq-ing.

Needless to say, a carafe of tap water is a must for, whenever I light up a cigar.

What are some no-goes and pairings that don’t work at all?

The first antithesis is what I call “VOICE intolerance”: The worst thing for enjoying cigars is having unrelaxed people around, who spread stress and create mayhem! By the way, this also applies to a BBQ event, where these folks are just as disturbing. Thankfully, cigars and BBQ usually attract a special class of people, who share similar passions and are generally great to hang out with.

Secondly, there’s “FOOD cigar intolerance”: For me personally, very acidic foods, especially acidic salad dressing, do not match well with cigars.

Also over-seasoned and very spicy (chili hot) barbecue dishes are not my thing when puffing away.

However, these are personal experiences that do not necessarily apply to every palate.

What are some must-try side dishes for a sizzling steak, smoked meat or lip smacking BBQ?

I always offer a well-balanced assortment of meat/fish/poultry etc., as well as vitamin-rich and satiating side dishes at the BBQ.

Crunchy and colourful vegetables, grilled cheese, potatoes in all different variations are essential parts of a great BBQ. Not to forget: amazing bread like a juicy Ciabatta, even with herbs or tomato. Or an aromatic loaf of sourdough rye bread, simply delicious.

What other tips do you have for the perfect BBQ?

A solid plan, kind of To-Do list, will help you set up a well-structured mise-en-place, so you can focus on hosting your guests, entertaining the party and serving as a relaxed master of ceremonies.

It all starts with the theme of the event, the invitation, the quantity estimation of both the guests and the food.

With the right recipe selection at hand, go out and purchase only the highest quality ingredients with focus on regional and saisonal items. That’s the keys to success!

All grill equipment and utensils should be checked thoroughly beforehand as well. There’s nothing more embarrassing than firing up the grill and after five minutes the gas bottle is empty, or you run out of charcoal.

Comfortable lounge chairs, chilled beverages (always have still and sparkling water, soft drinks, a good selection of Single Malt Scotch Whisky, Bourbon whiskey, various rums, gin, vodka and tonic ready), as well as proper lighting and suitable background music are also part of a great BBQ.

And of course, don’t forget to bring your outdoor / travel humidor, coolidor or table top, filled with amazing cigars for your fellow aficionados to light up! Choose some great cigars for less experienced cigar smokers to enjoy with their BBQ and have different styles of cigars ready for various palates and pieces of meat.

PS: Did you know the difference between grilling and BBQ? Or is there any?

Grilling and barbecue are usually discussed interchangeably and not distinguished at all.

However, in the technical sense, they are entirely different facets all together.

When grilling, smaller pieces of food are prepared quickly at very high temperatures: between 150° and well over 300°C, via direct grilling. Gas grills from Napoleon with the Sizzle Zone are often used for this purpose, but plate grills are also becoming increasingly popular, especially if they are operated with wood, such as the Weideborsti Grill.

In BBQing, rather larger pieces of meat, often on the bone, are prepared over long periods of time at low temperatures, ranging from 90°C to 150°C. Smoking can be an essentially component here as well. In essence, the temperature should be as close to water evaporation as possible, resulting in juicy, tender bits of food galore. This method is usually done indirectly, so the meat is put to the side of the energy source, or with a closed lid. This is now a super popular BBQ discipline, featuring devices such as smokers like Pellets Smoker from Traeger or ceramic grills such as the Monolith.

About Adi Matzek

Adi Matzek is one of the leading experts on grill, bbq, and all things fire and smoke. His entrepreneurial journey and his meat-adventures are inspiring and highly delicious.

Learn more about Adi’s work on his website and social media: https://www.grillschule.at