He has just launched a stunner of a new cookbook , from June 6 he can be seen in De Zomerkeuken on njam! and meanwhile, the terraces of his Black Smoke restaurants are running at full speed again. We are talking about barbecue king Jord Althuizen, who – despite his busy schedule – still found time to share some BBQ tips with us.
Because admit it: things can actually go wrong during an evening of barbecuing. Meat that burns, marinades that leak on your coals, flavors that are not in balance… You get the idea. Therefore, a few simple BBQ tips that you can apply today.
4 x BBQ tips from Jord Althuizen
1. Do not turn ingredients in the same place
Do you want to turn meat (or another ingredient) after some time? Do not turn the ungrilled side in exactly the same place where the bottom of your ingredient has been grilling.
That spot of your barbecue grill has already lost some temperature because of the colder temperature of the ingredient. So better find a red-hot spot that hasn’t been baking for a while, for a better Maillard reaction .
2. Place ingredients towards your grid
Ingredients will almost inevitably stick to your barbecue grill. Don’t try to intervene too quickly: let it fry for a while and see if the ingredient comes off your grid a bit better after a while. This is often the case.
Do you still need a knife to loosen your ingredient? Then make sure you place oblong ingredients (such as a piece of polenta cake, delicious by the way!) lengthwise over the stripes of your grid, so that you can easily loosen the entire length of the ingredient with a knife.
3. Give sidedishes a barbecue experience
Side dishes at the barbecue are often overshadowed by the pieces that have been roasting on your grill. But why not also provide those side dishes with a barbecue experience? Vegetables, for example, can be grilled very easily (feel free to blanch the skins of vegetables and only use the flesh afterwards) and use them in salads and other preparations.
For example, you can make divine red chimichurri based on small pieces of grilled bell pepper (from the barbecue), diced tomatoes, red onion, garlic, green herbs and red wine vinegar. The grilled bell pepper gives the chimichurri a subtle barbecue aroma and that makes the chimichurri a bit more exciting. But also apply the technique to other salads and vegetable preparations.
4. Match fatty meat with a pickle
Fatty meat? Delicious. But it gets even tastier if you match the fat with a little sour. After all, this results in a small taste explosion in your mouth, give it a try.
Smoky tacos with a squeeze of lime, steak with chimichurri , or bacon with Dutch crunch topping : the principle is always the same. To do!
More BBQ tips from Jord? In De Zomerkeuken on the Flemish cooking channel njam! (can also be viewed in the Netherlands, from Sunday 6 June) he will reveal even more of his secrets.