BBQ Stories | Barbecoa
- 0 comments
- by Tom Bertels
The ultimate test; what really is the best kamado? LONG READ: IMPORTANT RESEARCH I myself have been cooking on Big Green Egg for many years. Why? Because I discovered, bought and used them first. And I had no reason to...
- 0 comments
- by Tom Bertels
In the footsteps of Phil Rosenthal in Venice
I'm a fan of the culinary travel show Somebody Feed Phil. Phil Rosenthal is a funny guy (Everybody loves Raymond) and apparently also likes good food. He has been traveling the world for Netflix for 6 years, to make new...
- 0 comments
- by Tom Bertels
Pizza on the bbq is super easy and yet it can often fail. Here is the technique that works on any bbq with a lid. 1. Use the right charcoal. You need to use charcoal that ignites quickly and...
- 0 comments
- by Tom Bertels
Remember when charcoal was just charcoal?
When I used to light the bbq, no thought was given to charcoal. My mother probably bought it at the supermarket and took what was there. However, in recent years there has been such a great evolution and there are...
- 0 comments
- by Tom Bertels
My meat has a dark color, is that burnt?
You sometimes see a very dark piece of meat as a result of a longer low and slow session. Sometimes you may even think it is burnt. But if it is done well, it really adds value. So, what...
- 0 comments
- by Tom Bertels
I am participating in the Belgian Championship Low and Slow BBQ. Help! Part 10
The devil was in the detail! With 2 last minute competitions left in December my first competition year has come to an end and although we could only participate in 1 of these 2 competitions, and that one did not...
- 0 comments
- by Tom Bertels
Sunday, just after noon. We are still recovering and relaxing at the Butt Ranch. In the distance we see a car pulling into the driveway. Someone says, “That's Tuffy.” Uh, wait? I think Tuffy, here? I think The...
- 0 comments
- by Tom Bertels
The Jack, a BBQ competition that changed everything.
In early August we were told that we had been invited to cook at the Jack, the world championship invitational barbecue. What follows is an account of what it was for me and what it has become since then. Match...
- 0 comments
- by Tom Bertels
I am participating in the Belgian Championship Low and Slow BBQ. Help! Part 9
Last weekend it was finally time. Make or break. In the last match of this season, the Championship of Waasland, in Sint Niklaas, there was a gathering. About 25 teams, with even 2 teams from Estonia, competed for a new...