This year I have of course been busy with low and slow bbq, but there is absolutely nothing wrong with a little grilling, and I have also done some more research on cooking on an Argentinian grill (Parilla). But of course you can also grill on another bbq.

I personally prefer cooking for 4 to 6 (up to 8) people at most, because then you can make enough nice dishes without having to have more than 2 BBQs J

This is also the reason why you should have 2: this way you can work at 2 different temperatures and you can really go in all directions.

For many years I had a style where I filled my table with bowls and dishes.

Food sharing, without it being a traditional buffet.

The disadvantage is that you have to organize everything well and that sometimes you have something that has already gotten a bit colder, although that is never really a problem with a BBQ as long as your king piece is served at the right temperature.

In recent years I often opted for 1 large piece of fish or meat

This often became Picanha or Côte à l'os and then a lot of tasty vegetable preparations with it.

This year all the pieces of the puzzle fell into place for me.

A few key moments made me realize that and from now on I will work to master that new style. My chef skills are challenged again and I am already looking forward to that.

I already had the idea of ​​food sharing, but these 2 key moments made me realize that there really is another and great foodie way of BBQing

These 2 moments were each slightly different but could be both, or even a combination of the 2.

So what is this new style?

I can best describe this as Foodsharing of mini dishes, which are systematically brought to the table.

Dishes with little or no carbohydrates, because there are many possibilities with cauliflower, beets and turnips. But also dishes with tortilla or tacos are possible.

Also ideal for making delicious vegetarian dishes, with meat substitutes such as aubergine or portobello

With a little planning, your grilling techniques as well as your low and slow skills will really shine.

You can serve crackers or flat/naan bread with the aperitif.

In short, my eyes have been completely opened.

No big pieces of meat, but a normal portion of Rib eye or entrecote that you serve in slices on a pile of warm or cold vegetables. If necessary with just some chimichurri.

A simple piece of fried cod with some beans and fennel.

You really conjure up gems, you are really cooking and can combine all techniques.

In the coming period I will look for, test and improve some recipes that can then fit into this concept.

Feel free to leave some tips in the comments box below!

The idea is that you count on about 2 to 3 dishes per person, depending on your company.

And you can also think in terms of aperitif / starter / fish / meat dishes / dessert

You can also prepare and serve these dishes per plate, without food sharing.

Do you need more bowls and even more dishes?

The photos I show here are photos from last summer when I was inspired to come to the above.