Barbecuing, it is an art. And it does a lot more than just what sausages, chops and skewers throw o

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Barbecuing, it is an art. And it does a lot more than just what sausages, chops and skewers throw on the grill. That also know Dimitri Schoofs, the team leader of the BBCats, who along with his team swept to victory in 2010 the gold at the Belgian Championship Barbecue. We meet the man in his caterer / cooking workshop / kookwinkel in Overpelt, where he shares his secrets hurom 400 pro juicer barbecue with great enthusiasm with us.
Dimitri Schoofs has a passion for barbecuing and we see very clearly reflected in its deli case / cooking workshop / kookwinkel, where barbecues take a prominent place in the interior. This makes sense, because the entire concept is built entirely around barbecuing. What ever - with his father - began as the place to be for a delicious chicken on a spit, evolved into a successful catering business, which later became a kookwinkel linked and which take place in the studio back barbecue workshops. For three years attracts Dimitri Schoofs also arranged with some kindred spirits hurom 400 pro juicer out to promote. Ambassador barbecuing In our own country, but also abroad. For the BBCats came in 2010 during the World Championship Barbecue as the winner and thus may soon Gronau to defend. Belgian honor in Germany Pending we brought Dimitri Schoofs a visit, resulting in a lot of educational barbecue tips that all of us must make. Consummate barbecuers Who just go online surfing, will soon find that there is a distinction between direct and indirect grilling by professionals. Can you briefly outline our main differences? Dimitri Schoofs - "Direct grilling is always done on an open fire, indirect grilling hurom 400 pro juicer is always under a cover when we grill directly over an open fire, the heat from heating the meat just under Therefore we must also constantly flip meat,.. so that both sides are cooked simultaneously. However, we will be a circulation of hot air under the lid place under a grill cover, similar to that created in the hot air circulation oven. The meat is heated evenly from all sides, it is also much warmer inside, the end result is a tasty, juicy piece of meat. " Grilling directly or indirectly, it can on all types of barbecues. But what kind of barbecue you bake themselves prefer, gas or charcoal? And why? Dimitri Schoofs - "We bake on both a personal preference is not really, but you choose gas, you choose undeniably for ease of use and versatility at a gas barbecue can already after a few minutes to work while on a charcoal barbecue.. much longer to wait before you can bake. patience and that many can not seem to muster. hurom 400 pro juicer When I go with a charcoal barbecue to work, I will already create each an hour in advance. To reduce the risk to high temperatures and flames avoid, because then you will not like meat and fry it quickly becomes black. higher the temperature, the drier the meat will also be and we want to avoid obviously. Also the amount of charcoal you use, plays a role. All I advise anyone with a charcoal barbecue or to use coconut briquettes. Indeed That guarantee two hours baking fun at a constant temperature, hurom 400 pro juicer which facilitates grilling. caused Charcoal hurom 400 pro juicer contrast annoying temperature fluctuations. " Meanwhile, we are more or less of whether we should opt for gas, charcoal or electric barbecue supplies but which we should certainly have? Lying in the drawer Dimitri Schoofs - "A rod is a prerequisite course A spatula is then a useful object for those with fish going to work, because that can turn around quickly pieces of fish Many barbecue brands also offer numerous accessories to you directly on the.. griddle can post as paella pans or woks. thus you can many different dishes such as potatoes or sauces ready. Also cast iron pots and pans can be perfect on the barbecue, hurom 400 pro juicer if you choose it might be best not your finest specimens from. My personal favorite A pizza stone from sandstone. absorbs That immediately after the moisture released during baking. On this stone you can prepare all kinds of dough preparations, from bread to tortillas. " There are all sorts of tricks to ensure that your meat has not reached the desired cooking level. But which way is the most accurate? Are there specific accessories available? Dimitri Schoofs - "When we fry a sausage or brochette, we can determine whether it has sufficient grilled, but large pieces of meat usually on the basis of the elapsed hurom 400 pro juicer time or the color of the meat that is much harder then.