Bart
09-25-2011, 05:50 AM
Hi my name is Bart, 32 years of age, and I'm from the Netherlands (NL).
For the last year or so I've been taking BBQ seriously and I'm moving my skills to another level rapidly. Next year I'd like to attend the only KCBS Judging seminar which is held to support the two main Qing events -> the NL Championship and the Tony Stone Low & Slow Competition.
BBQing as you guys on this forum know it is yet on a modest scale in the Netherlands and the people who know all about it in NL are hanging out on the Dutch Forum where frequently stuff from here is linked :-D.
Commercial rubs and sauces are not as widely available as in the USA so we are pretty much stuck making stuff ourselves which is not so bad when I come to think of it as that teaches you the fundamentals and flavours required to understand BBQ.
My tools are a 22.5" Weber OTP and WGA and in the nearby future I would like to extend the family with a homemade UDS for low and slow stuff.
My literature is currently dominated by Steven Raichlen: Ribs, Ribs, Ribs/BBQ USA/BBQ Bible and Sauce rubs and Marinades but my wishlist for now also contains APL and Big Bob Gibson's books.
I'm sure I'll learn a great deal reading all your posts and will contribute the results of recipies I re-engineerd. (*in respect to ingredients not available in NL)
Here's my story in short, regards Bart
For the last year or so I've been taking BBQ seriously and I'm moving my skills to another level rapidly. Next year I'd like to attend the only KCBS Judging seminar which is held to support the two main Qing events -> the NL Championship and the Tony Stone Low & Slow Competition.
BBQing as you guys on this forum know it is yet on a modest scale in the Netherlands and the people who know all about it in NL are hanging out on the Dutch Forum where frequently stuff from here is linked :-D.
Commercial rubs and sauces are not as widely available as in the USA so we are pretty much stuck making stuff ourselves which is not so bad when I come to think of it as that teaches you the fundamentals and flavours required to understand BBQ.
My tools are a 22.5" Weber OTP and WGA and in the nearby future I would like to extend the family with a homemade UDS for low and slow stuff.
My literature is currently dominated by Steven Raichlen: Ribs, Ribs, Ribs/BBQ USA/BBQ Bible and Sauce rubs and Marinades but my wishlist for now also contains APL and Big Bob Gibson's books.
I'm sure I'll learn a great deal reading all your posts and will contribute the results of recipies I re-engineerd. (*in respect to ingredients not available in NL)
Here's my story in short, regards Bart