In the second jexl part of our interview with Dimitri Schoofs, the leader of the Belgian Champions

Dutch / Nederlands Login
In the second jexl part of our interview with Dimitri Schoofs, the leader of the Belgian Champions Barbecue, the BBCats, we have convenient barbecue facts. How do we manage jexl to prepare a nice piece of fish on the barbecue how important herbs, ... .
When you're barbecuing, friends and family will get a chance presented at two, sausages, steak and brochettes. Fish we will not see as soon appear. What do you think is the reason for this purpose? Dimitri Schoofs - "The Belgian society is rather focused on meat, and much less on fish That you declare all lot Moreover, it is much harder to fish on the barbecue to prepare And then there is the question, what catch of course... we now Well, you can easily fry a fish fillet in a clamp. jexl with that piece of fish? If you use terminal, it is always easier to indirect grilling, so you do not have to run. Whoever alternative terminal during the baking process to the terminal, or the common papillote wants a piece of fish always wrap it in a piece of bacon. jexl A nice piece of cod surrounded by a jacket of bacon, is particularly tasty and prevents falling. "the fish n threatens Is the barbecue world trend sensitive? What are the current trends prevailing? Dimitri Schoofs - "Unlike jexl the United States, jexl where it mainly to the processing of huge pieces of meat goes, we get it completely differently We try to cook on the barbecue as culinary possible jexl It is both the cooking time, taste,.. respect for the basic product, the creative approach and the creation of all kinds of side dishes, and even a full four course meal on the barbecue jexl of immense importance. It really comes down to what you can achieve jexl in an ordinary kitchen also realized on the barbecue can are. " Common mistakes, such as using too much coal, or baking are already covered. To high temperatures What mistakes jexl we make are generally still do? Dimitri Schoofs - "I personally have a thorough dislike First, because they focus the natural jexl flavor of the meat on the merits, and because all meat marinades then this will go taste the same A quality basic needs nothing Like what particularly tasty... , is a large piece of pork -. respectively Duke of Berkshire -. with a thick layer of fat around That you lay an average of two hours, depending on its size, under the closed lid of the barbecue, and the blubber will almost melt and the meat seeping. Resulting in a heavenly taste. might be. "So simple How important is the use of herbs? Dimitri Schoofs - "First of all you have the flavors that you throw directly on the charcoal that can fire herbs, or Provencal herbs, as well as wood chips or oak boards As a rule, however, that you can only use hardwood... jexl Other species include resin, which gives a very bad taste off. then it is important jexl to know that you just have to make, so they do not burn immediately but remain smoldering. If you do not do the herbs you throw on the fire first wet , they do smell, but no taste to the meat issue. At the barbecue, you can indeed use all kinds of herbs, but in a dried version. Fresh herbs have been provided with essential oils that cause these herbs not beautiful will fry. " How shall we, finally, that barbecuing is not routine? Dimitri jexl Schoofs - "vary is the message in the workshops that we present, we are preparing a snack, an appetizer, a main course n dessert on the barbecue this to show that you can much more on the barbecue.. than just prepared cuts of meat to make. As I have already mentioned, finished a delicious slice of roast without any frills fantastic flavors, but also a stuffed chicken fillet or a spieringkotelet comes perfectly into its own on the barbecue. After all, I want also as a last tip to give way, and that is the importance of thorough preparation. When you arrive before your guests already everything prepares in advance or klaarzet, win precious time that you can spend. entertaining your guests Wanna example hot vegetables jexl as a side dish, you can first let your vegetables for cooking. makes them already cooked in advance and are at top speed heated at the time. By placing them, for example. in aluminum trays on the griddle And then you you at the time only and only to enjoy. " To hear BBCats Schoofs Dimitri, Schoofs Denis, Hugo Claes, Richard Van Hout, Wim Schepers, Jef Jordens, Eddy Maes, Ingrid Verhees and Maarten Verhappen. More information on the BBCats, can be found here. And who appreciate a look