Pull out the grill, it’s barbecue time
Flanders has plenty on offer for fans of communal outdoor cooking, but if you’d rather go it alone, we’ve got some expert advice too
Something for everyone
Members of S-Plus, the organisation for over-50s, are having a barbecue in Landen on 23 July, with meat and fish, plus indoor seating. On the same day, there’s a barbecue by LGBT group Hallelesbienne. The €15 entry covers everything but meat and fish, which you bring yourself, and drinks. It takes place in Huizingen, Flemish Brabant, but for the exact location and to make a reservation, call Anne on 0496 14 40 11.
The Schriek rural society in Antwerp province is organising its annual farmhouse barbecue on 24 July in Sint-Janshoeve on Bredestraat. Five euros for a piece of meat, and the trimmings all come included. No need to make a reservation.
Beer and barbecue pairing is on the menu in Kalmthout, Antwerp province, on 27 July at the Govio youth centre. No beer for the under-16s, obviously. Finally, the three-day Zulzeekse Feesten in Zulzeke, East Flanders, culminates on 31 July in a barbecue at noon, followed by Highland games, a ball and a performance by the new K3.
Do-it-yourself
If you do insist on doing it yourself, we asked a few professionals for tips. What do people most often get wrong? Rob Mitchell, representative for Big Green Egg, the Rolls Royce of barbecue cookers, reckons the biggest mistake people make is buying pre-marinated meat from the supermarket.
“Go to a good butcher and ask his advice. He’ll know what’s best, and if you need a marinade, make your own,” he says. “That makes a difference on even the cheapest barbecue.”
What’s the best type of meat to cook on the barbecue? Former chef Hilaire Spreuwers reckons proper pork belly. “Pre-cook it just a little bit and then throw it on the barbecue in one piece, that’s just the best. When you cut it at the table, people will spontaneously cheer,” says the member of Flanders Food Faculty, a network of professionals that promotes Flemish gastronomy.
And the big question: what’s the best Belgian beer to go with grilled meat? Beer sommelier Luc De Raedemaeker: “It depends on the meat. But in general beers with roasted malt like stout and strong dark beers, or hoppy beers with power like double IPA or hoppy tripels.”
Some names to look for: Rulles brune, Buffalo Stout, Jambes des Bois, Chouffe Houblon.
Photo: Ingimage
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