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Heavy metal and barbecue: Lucki Maurer brings culinary delights to the wild!
On September 21st, 2025, the Mosh Club Kolmberg is hosting a secret barbecue with Lucki Maurer, who embodies the nose-to-tail principle.
Heavy metal and barbecue: Lucki Maurer brings culinary delights to the wild!
What is brewing in the Bavarian Forest? The heavy metal “Mosh-Club Kolmberg” hosted a secret event for a very special barbecue. On September 21, 2025 it will be time again: “Grill the Lucky!” and Anni Preuß, a well-known cabaret artist and teacher from Lower Bavaria, is there. She asks the renowned farmer and chef Lucki Maurer which Bavarian club he should demonstrate his cooking skills for next. The focus should be on regional ingredients and exciting preparation.
Lucki Maurer is known for his commitment to using the entire animal - a principle known among gourmets as nose-to-tail. “We use everything from the animal and rely on traditional Bavarian ingredients with a special twist,” says Maurer, who focuses on three types of meat in this barbecue. The arrival of the guests is organized in strict secrecy to make the event a very special experience. This fuels the anticipation around the event, like ardmediathek.de reported.
A feast for the senses
The mosh club event takes place in an atmosphere that is likely to attract more than just metal fans. It will be a meeting of pleasures where Bavarian cuisine will not be neglected. Sausage, steak and various side dishes are waiting to be tasted by guests. This focus on regional products fits perfectly into the current trend wave, which is very popular with local products feinschmecker.de notes.
Edip Sigl, who opened the Es:senz restaurant in Grassau in summer 2021, also shows that Bavarian cuisine is more than just beer and pretzels. His concept relies heavily on regional connections and quality, which is reflected not only in the food but also in the restaurant's interior design.
Regional ingredients and fresh ideas
Sigl emphasizes that the quality of life in the region has had a strong influence on his cooking. An example: Various dishes, such as his quail with pointed cabbage and spiced pepper foam, come from local producers. Such hand-picked ingredients could also play a role at Lucki Maurer's barbecue event. The connection between agriculture and cooking is strongly anchored in Bavaria and is expressed in the work of Sigl and Maurer.
In a world where cooking is often just a matter of getting hungry quickly, such events and kitchens provide a look behind the scenes of regional culinary art. Not only are the high-quality ingredients evident, but also the culture and tradition that goes with them. Such an event is not only a culinary but also a cultural highlight in the region.
For anyone who would like to learn more about regional cuisine, the PRISMA media library additional insights into Bavarian cuisine and the different facets it offers.