Fleisch geküsst von der Flamme? 😘🔥🥩 In Mikes Gehirn geht die Post ab! | 1/2 | Mein Lokal, Dein Lokal

Meat cravings in the Zeppelin hangar. This is a meal like I have in a steakhouse. In a modern 3.0 steakhouse. The Bodenseemitstreiter fly to the Buffalo Steakhouse. I want to go there again. But does the break landing follow the main course? I've got my finger on it. And slurping. Maybe just polish the plate. I definitely felt my gut muscles when I tried them. I see that as an improvement, but not really as bad. On day three of the local battle on Lake Constance, we land in Friedrichshafen. Sternekoch Manni is still leading with 33 counts, but Florian wants to buy him the cut today. In the Baden-Württemberg Friedrichshafen on Lake Constance, Mike Süßer controls a Zeppelin hangar. Day 3 in our competition. We are on an area, a hangar. The noise you hear comes from that part. Before I go to the restaurant, I'll go there. I'll take a look at that, right? You don't see such a Zeppelin start every day. Whenever I lift something, it's exciting. Everything that goes into the air, totally great. But it's all about good food. Everything that has to do with flying excites us. And everywhere Zeppelin. I went across the street, Zeppelin. But the restaurant itself? I have a small wind and air column. I wonder how people should know that you can eat steak here. Something must have happened in advance that people come here in the evening. For me, of course, it doesn't matter. I'm up for it. Expectations, great meat, good grill. But first, the owner Florian tells us where we are exactly. Isn't that right, Florian? We are here at Buffalo Steakhouse in Friedrichshafen. Right at the start and landing point of Zeppelin. Now I know Steakhouse, okay. Young boy, I'm curious. In the stylish Buffalo, up to 68 Zeppelin fans can live out their desire for meat. Then we have our own meat grill here. That's a unique feature. We just set it up nicely. Our professional wants to be convinced of this. It draws Mike to the maturing cabinets like a band. Five pieces are already an announcement, right? Hello. I know that you have one. Two is already sensational. Come here now. Servus. Hi, Florian. Hello. I'm watching you. Hi, Mark. Hello. What's your name? Mark. Exactly. Guys, you have five 3-Edger standing there. It's running. That's crazy quality hanging there. I can already say that. Apart from the fact that it also represents an incredible value. So the focus of meat is now official, right? Yes, we are the only ones who have five of them. And also built in here. Of course, we wanted to see something first. You can just experiment yourself. You can determine your maturity degree yourself. In which direction it should go. How strong the maturation should taste. I think that's great. But one thing keeps Mike in need of optimization. Everything indicates that a Zeppelin is starting here. Little indicates that I get very good meat or something from the grill. That's actually a secret tip. Is it a secret grill? A little bit. We also built it relatively small. So that you have a small ambience. We only have 60 seats in here. That's very small for the region. What does that mean? How long did it take? How long have you been there? We opened in May 2016. That's a long time now. So that's been discussed. In any case. The secret tip seems to be working. So good meat. I see a grill with charcoal from here. My inflamed eyes recognize that this is really about meat and grilling. Since barbecuing is the most effective method of fat burning, it is now straight to the grill. And that's not just anyone. That's a gem. I'll tell you now. Fine thing. That's right with charcoal. This is a drawer system. You can see what comes out of the heat. We have 800 degrees in the middle, where it is now nice and white. The special thing about our grill is that it is wood charcoal indoor. You can watch the embers. Such a grill costs about 30,000 euros. And the very important thing is that it only exists three times in Germany. 60,000. My goodness. I knew they were expensive. I knew they were so expensive. But they last until the end of their lives. You can't break these things. Brilliant. I think that's really important. If there's a steakhouse on it, a reasonable, cool grill has to be here. What are we doing? We're doing a surf and turf. There's a nice Argentinian fillet. Almost classic. The real classic is beef fillet, I think. That's how it used to be. And langoustine. You already do surf and turf with fish and meat. But at this moment, with this steakhouse concept, I think it's great that it's being made here as close to the original. And I'm looking forward to it. The drawer is of course nicely cooled, packed. These are real beautiful langoustine tails. Also lives from this color, by the way. We'll unpack that now. Yes, nice. Look at that. Also a nice specimen. Not a small piece. Once again for the layman. Where is the difference to the lobster? That's what people always ask. The lobster has the scissors in front, the langoustine doesn't. These pretty sea dwellers can reach fighting weights of up to 5 kilograms. This is an Argentinian beef fillet. We always get the same goods from our wholesalers. It's not dry-aged. That means we don't reinvent the world here. But it's just a nice, juicy fillet. Totally fine. It doesn't say dry-aged steakhouse out there. It's not for everyone. The beef is now being treated to a full 800 degrees. So, langoustine, of course, a little later. Yes, exactly. Because it goes pretty fast, doesn't it? And a whole grill for my steak. Do you want to glaze a little more? With a little butter on it? Yes. Then we still have a nice flame. That always looks good. The clarified butter lets the flame sizzle properly again. Your meat is being flamed right now. Well, that's a big movie, isn't it? The steak wants to rest, so off to the holdomat. And that's where it's going to park, yes? Good night for 10 minutes. Holdomat does not cool down, but does not continue to cook. But a great device. Now comes the langoustine. Royal discipline. Sweeter than happy, right? Knock, knock. Heard? Good sign, right? Also stays nicely in the tank, probably on the grill, right? Yes, exactly. So, now we have a nice shine. That is also important now, of course, when it comes to the grill, that it also stays nice and glassy. So the danger is that it dries out quickly. Exactly, we don't want that. How long does it take? It doesn't take long. No, it doesn't take too long. We have to test a little. It depends a little on the thickness. I guess about 2-3 minutes on each side. Okay, okay, okay. Okay, now you can see nicely what kind of grill stripes we need here. It's still super juicy. You can also see a nice track here, that it hasn't gotten much heat in the middle yet. So you mean this track here? You can still see that it's raw, right? Exactly. We have a lot of heat and they slowly drink into the meat or the fish. So, I wasn't allowed to work like this when I was 28. So I struggled through the season. And of course that's a privilege when you're allowed to do that. The shellfish still gets eggplant company and will soon be on the plate with the other grill companions. That's nice. Now a little chimichurri over the lobster, a little over the grilled vegetables. Homemade chimichurri, typical for Argentina. So it's actually a marinade, you can make it a sauce. We don't have salt or pepper anywhere now. We're going to add a little bit of our Murray River salt. Okay, what's so special about it? It's a final salt, it's just not as intense as normal salt. You can eat it just like that. It's a little more grainy too. And it just supports the food. Potatoes cooked in the shell. My God, butter or a little bit of sour cream. And then the mail goes off in my brain. That's enough for me, right? If your plates always look like that, so that for a steakhouse, then I have to say, bomb. But does it also taste bomb? The expectations are high. Look how glassy that is, that's what it's about. Now I still have to taste it. Can barbecue master Mark score points for the top chef? Now it's about the technical aspects, you wanted to hear that. Great quality, everything on the point. Nicely served, hats off. So for me, this is a meal like I want it in a steakhouse. In a modern 3.0 steakhouse. So they really do a lot of the right thing. So great quality and meat, own 3-Ager. And then the claim to a great salt. Everything has such a nice taste. You really felt the butter. Barbecue score super hit. So what is Mike's conclusion? I took something with me. Look at that. Zeppelin, right? I'll hold on to that. But before that, there's a little conclusion. This is really a steakhouse level, how I imagine it today. The meat kissed by the flame. And not just literally, but in real life. And nice plates, well served. So I hope that the other gastronomists will fly on it just like me. Now let's see how he flies, right? Attention. If that's not a good omen, right? I think we're good at it, but you can never be sure. And yes, it will be a good evening. They will have laid out their concept in such a way that this 3-step menu with the other 4 gastronomists could definitely be fun. We'll see.