Hello,

I am Bart from BarbecueCatering.be.

We specialize in “Low & slow” quality barbecue.

In Belgium we mainly know grill BBQ.
What is the difference between low & slow and grill BBQ?
With grill BBQ the flame regularly touches the ingredient which is a
gives a bitter taste and is carcinogenic.

With the low & slow BBQ method, the flame never touches the ingredient.

Grilling is done at 3 to 400 degrees, but chicken is already done at 55 degrees
and salmon already at 52 degrees.
Once above this temperature the cells burst and the unique
meat and fish juices on the coals to evaporate.
That's why grill BBQ ingredients need to be marinated
in oil with herbs, sugar and flavour enhancer.

With low & slow BBQ you can taste the unique flavour of each ingredient,

instead of the herbs/marinades dominating.

You can add these herbs in the form of salsas or herb butter.

This is our definition of authentic BBQ.

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