Food for thought

Oh dear, there is a conductor behind the stove in the kitchen of Bistro de Vrolijk Voogd. Of course not a real restaurant, but a very nice tasting kitchen from a fanatic hobby cook. You can only join by invitation and the hobby chef and his wife always join in the dinner. What comes on your plate stays until the last ...

Fire test 1

Bavette with roasted cauliflower and puffed celeriac The first euphoria after the arrival of the beautiful large green egg in our back yard is now somewhat under control ;-). So the best time for a first fire test, just to warm up. I didn't want to make it too difficult for myself, but not too…

Roasted purple cauliflower

Fortunately, the time when the cauliflower cooked into porridge with a maize juice was on the table is now far behind us. The variations in the available assortment alone create colorful cheerfulness with, among other things, the beautiful purple variant and the immensely fascinating green romanesco. All the best. In this recipe a beautiful purple ...

Puffed celeriac - caveman style

The name of this barbecue technique betrays it a bit: it is actually the most flat method of preparation, stripped of all the tools of modern times. Just throw it in the coals and wait until it is done after half an hour. put a satepin in it and if that goes without substantial resistance, then ...

Roythe chimichurro

Yes, yes, I know it. Chimichurro is a very nice story and therefore actually a very specific recipe for a fresh green herb sauce, which many people think you should not mess with. I don't like that. That also does not apply to my own recipes, on the contrary: vary as much as you want, ...

Bavette with an oriental twist

I think Bavette is better than a beef steak. And maybe I prefer to eat this one more than a tournedos, because it just has a lot of taste. It is cut from the belly (the flank) of the beef and has a coarse structure with a long thread. Cut the steak straight across the wire for delicious ...

Ready…

Jáááh… hij is er! De Big Green Egg Large is gearriveerd voor het grote BBQ 52-avontuur! En wat een service: al helemaal kant en klaar en lekker compleet met houtskool, rookhout en gietijzeren roosters. Tijdens het plaatsen kreeg ik meteen een stuk of drie recepten van de beste man en een aantal goede tips voor…

Dangerously sharp ...

Heels in three-quarter sizes "Oh yes, walk along Forged Knives," Wessel of Big Green Egg said after saying goodbye to the spoga, "that is the position behind this with those beautiful chef's knives. Say we work together. Maybe they like that too. Fits very nicely with the look you are looking for! ”“ Sure, ”…

The Evergreen

That's why a Big Green Egg ... When I started five weeks ago with the idea of ​​having a hobby cook all year round on a kamado, I initially had the idea of ​​purchasing a cheap kamado with some savings. Of course I knew major quality brands such as Big Green Egg and ...

Walhalla

The Cooking Conductor's Kamado Choice At the bottom of the Rhine, the three Rhine daughters guard the Rhine gold. It is the opening scene of Das Rheingold, the first opera of the famous four-part "Ring des Nibelungen", the evening-filling operas by Richard Wagner. In this ancient Viking myth, Walhalla is the heavenly kingdom of the god Odin where his warriors (Wahlküre) ...

Glowing, glowing ...

From Big Bang to Big Green Egg Fire is older than humanity and is probably even older than the other three elements of earth, water and air, which were only able to emerge when the early universe began to cool down after the big big bang. Billions of years went by until - probably after a natural forest fire or volcano eruption - ...

Spoga gavea

If you don't know better, the title of this blog sounds like a kind of Umpa Lumpa in the world of Willy Wonka, but spoga gafa seems to have everything to do with barbecuing. In conversation with Kamado Joe Netherlands and Big Green Egg Europe I received an invitation from both to go to the spoga ...

Tasty finisher

This week I was approached by Job Struijk from Koppert Cress. Whether I would not like to use their intense seedlings at BBQ 52 ... What a question! For years I have been a big fan of the Koppert Cress products that can be found in all top restaurants. Moreover, I have endless admiration ...

Fuoco di Gioia!

GET YOUR LOUDSPEAKER ON, because ... Yes ... the intro for my BBQ | 52 is finished! Now I am very curious what you think. Follow it later on this blog or via the Facebook page! This time no BBQ with Blues, Rock or Country in the background, but with music that I love:…

Cold kamado choice

Phase 2: The cold preselection ... The kamado marks dolls really mushrooming. With only 7 weeks left for the BBQ | project 52 starts, we have started to move from the first web selection to the actual looking & feeling of various kamado brands. That my selection ...

365 days = 52 weeks

BBQ | 365 continues as BBQ | 52. As a hobby cook, after all, it is impossible for me to light the kamado 365 times, no matter how fanatic I am: there is still work to be done. With the proposed 52 weekends grilling, baking, cooking, stir-frying and steaming on the kamado, the name of the project now fits much better….

BdVV Book Review

In the countdown to the start of my "BGE | 52 ”project I ran into“ Hot Coal Complete ”in a special way, a book that simplified the selection within my High 5 and that I can step into a few showrooms in a very focused way. Therefore, in step 4 of the countdown, first give this BdVV Review, if ...

High 5 BBQ

Wow, what an enormous amount of comments on my previous blog! I only plotted it on Facebook in a few bbq groups, which resulted in a total of 15.000 (and counting). Hundreds of responses from enthusiastic brand fans and - unfortunately - very much less good experiences. That is of course very sad for those users to…

WHICH KAMADO?!? Help!

WHICH KAMADO?!? I need your help! The BBQ | 365 project is going to be a four-season BBQ adventure. As a fanatic hobby cook and Grill Master of the Backyard, I will test the kamado to the limit. Even if the typically Dutch storms, freezes or snows. For a year I will prepare a complete menu every weekend ...

BBQ | 365 - the kick off

A year on hot coals! Under the name "BBQ | 365 - A year on hot coals ”I start from Bistro de Vrolijk Voogd a particularly stubborn culinary project. It will be a challenge that will delight every fanatic Grill Master of the Backyard, but where only a single hobby chef would dare to…

Beetroot Tartare

If it is on the menu, then I can never resist: steak tartare. Raw steak, preferably very finely sliced ​​with two knives and then enriched with a classic blend of olive oil, chopped parsley, shallots, cornichons and capers. Stir in Worcestershire sauce, Dijon mustard, Tabasco, freshly ground pepper and some salt. And, oh yes, an organic egg yolk, of course. Which…