The ostrich fillet is washed, patted dry, rubbed first with olive oil and then with spices mixture. Carefully packed, for example in plastic wrap and stored in the refrigerator for 24 hours.
The barbecue is got ready for the indirect heating and an operating temperature is set to 90°C. Follow the illustration on the Axtschlag Sawdust packaging, wrap 200 g of sawdust in aluminum foil and place on the burner of the grill.
The marinated the day in advance meat should be placed on the grill and should remain there until a core temperature of 57°C is reached. At the end the filet should be grilled on fire and get a tasty crust from both sides.