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Innovative grill technology from SEVERIN: perfect pulled pork from the electric barbecue

The new eBBQ range from SEVERIN is revolutionising the art of electric barbecueing: 500 °C directly on the food to be grilled, precise temperature control, high-quality design and a host of ingenious details make the premium models in the SEVERIN SEVO series a must-have for this barbecue season. Even the more elaborate barbecue recipes like pulled pork are easy to pull off with these devices, which are hotter than gas and faster than coal,* and are bound to taste delicious.
Innovative grill technology from SEVERIN: perfect pulled pork from the electric barbecue
Making pulled pork on the electric barbecue? This would have been hard to imagine until recently. SEVERIN’s new electric barbecue, the SEVO, which the company is re-launching in time for the 2020 barbecue season 2020, is a multi-talent. The new func-tions make laymen into pros and turn pros into enthusiastic discoverers.

The innovative double heating technology and specially developed reflector bowl ensure that electric barbecuing achieves the previously impossible: flash-grilling at 500 °C directly on the food to be grilled. Ideal for juicy steaks with a crispy crust and classic sear marks. It goes without saying that the temperatures required to create that on-trend dish, pulled pork, are slightly more moderate – low and slow is the order of the day here. But even that’s no problem. The temperature can be regulated precisely in 10 °C increments via the OLED display and the illuminated rotary push control.

Slow grilling with lid and core thermometer
Maintaining a consistent temperature over a long period of time is crucial for slow grilling
recipes like pulled pork. The SEVO is equipped with two core thermometers and a timer function. Simply preheat the SEVO to 120 °C, position the thermometer in the middle of the meat and activate the timer. After approx. nine hours with the lid closed, barbecuers should check whether a core temperature of 90 - 95 °C has been reached. Adding two litres of water to the reflector bowl results in additional juiciness. Patience is rewarded! The BBQPit.de world champion barbecuer Thorsten Brandenburg is impressed: “I’ve made pulled pork many times, and actually no longer think of it as anything special, but this pulled pork from the electric barbecue was definitely one of the juiciest versions I’ve ever prepared.”

Ingenious details
The appliance’s other features also make the hearts of barbecue fans beat faster: a grill cart with storage surfaces, a solid two-piece solid stainless steel rack easy to clean in the dishwasher and a customisable stainless steel plate on the lid are highlights that set the SEVERIN SEVO apart from the rest. Safety is also a top priority: the clever SAFE TOUCH surface guarantees that lid and housing get warm, but not hot.

Barbecue fans can find all information about the new eBBQ range from SEVERIN as well as recipe ideas at www.eBBQ.de

The modular SEVERIN SEVO series features four models:

SEVO G: € 299.00 (RRP)
SEVO GT with lid: € 469.00 (RRP)
SEVO GS with grill cart: € 429.00 (RRP)
SEVO GTS with grill cart and lid: € 599.00 (RRP)

Changes to product specifications, prices and availability reserved.)

You can find further information at: www.severin.de

SEVERIN Elektroger?te GmbH
For more than 60 years, SEVERIN has been manufacturing and distributing high-quality small electrical appliances with the aim of making everyday life as easy as possible. SEVERIN is one of the largest German manufacturers in this segment and market leader in areas such as milk frothers, toasters, microwaves and eBBQs. From its headquarters in Sundern, Sauerland, SEVERIN is active in over 100 countries worldwide, with 700 employees. For further information see: www.severin.de

* Based on comparable gas barbecue grills with a maximum of two heating zones / burners or on the heating pro-cess with conventional ignition systems (without further aids).

Recipe: Pulled pork


For the marinade:

3 kg pork neck (or Boston Butt)
Sunflower oil
2 tbsp salt
2 tbsp paprika powder
2 tbsp onion granules
2 tbsp garlic granules
2 tbsp rosemary
1 tbsp thyme
1 tbsp mustard powder
1 tbsp chilli powder
2 tbsp cane sugar
2 tbsp coarsely-ground black pepper
500 ml barbecue sauce
100 ml malt beer or Coke


The day before, combine the spices and herbs and rub them into the meat. It is important to work the seasoning into the meat where it is uneven; the deeper it can penetrate, the more flavour the roast will have afterwards.

Ideally, the seasoned meat should now be vacuumed or hermetically sealed and placed in the refrigerator for 24 hours.

One hour before preparation, the meat should be removed from the refrigerator so that it is at room
temperature during preparation.

To get started, preheat the SEVO to 120 °C.

Now mix the barbecue sauce with the malt beer or Coke and stir in the meat seasoning leftover from
storage. If you have a roasting syringe, prepare a little more of this mixture and “inject” the roast with it several times to make it juicier and tastier.