Hi Folk’s
It’s time to finally introduce myself. I’m Ulrich Verstraete, have rounded the age of 40 a while ago. I live with my wife and two sons’ in a small town 25 km north of Brussels (Belgium).
I have a little garden with supply’s me with most of the green, red and white stuff needed on the tables (also known as vegetables and fruit). I like to cook outdoor, although the weather doesn’t always come along. I really can enjoy great tasty food. It doesn’t have to be a lot, but the sight, smell and taste of a fine dish, prepared with love and honest ingredients sure makes me happy. Although you could say that I am an all-round Burgundy, I have a special attraction to the traditional Italian cuisine.
As for BBQ: I admit that before 10 years ago, BBQ equals grilling off hamburgers and sausages on a cheap grill from a garden center. Chicken was or burnet or raw or both at the same time. 10 years ago I drove through my town and a BBQ and grill center has opened from someone from the team of BBQ world champion 2003. My wife and I entered the shop (It was in April, I still know because it was 6 weeks before my Anniversary) and I left the shop with a charcoal Outdoorchef (something like a Weber Kettle) and the subscription for a workshop. That’s where it all came together, I saw the possibility off making the same fine food that I made indoor is also possible outdoor. A new world opened. Last year I visited a BBQ competition and discovered the American treasures off chicken wings, pulled pork, low and slow smoked ribs and some brisket, Although the last one was a bit off a disappointment, dry and with a very spicy sauce. A month before my wife gave me a self-made (by a friend off her) offset smoker (copy off the small version of an Oklahoma Joe) and a workshop how to start with such a device. So, as you can imagine, I’m excited what it will be in 10 years, a workshop I know, but wich rig
?
This fall I discovered AmazingRibs and as an engineer I really liked the information and is has improved already my cooking (outdoor as well as indoor).
That’s all for now. I will be around, but I know that I’m not a massive poster on forums.
It’s time to finally introduce myself. I’m Ulrich Verstraete, have rounded the age of 40 a while ago. I live with my wife and two sons’ in a small town 25 km north of Brussels (Belgium).
I have a little garden with supply’s me with most of the green, red and white stuff needed on the tables (also known as vegetables and fruit). I like to cook outdoor, although the weather doesn’t always come along. I really can enjoy great tasty food. It doesn’t have to be a lot, but the sight, smell and taste of a fine dish, prepared with love and honest ingredients sure makes me happy. Although you could say that I am an all-round Burgundy, I have a special attraction to the traditional Italian cuisine.
As for BBQ: I admit that before 10 years ago, BBQ equals grilling off hamburgers and sausages on a cheap grill from a garden center. Chicken was or burnet or raw or both at the same time. 10 years ago I drove through my town and a BBQ and grill center has opened from someone from the team of BBQ world champion 2003. My wife and I entered the shop (It was in April, I still know because it was 6 weeks before my Anniversary) and I left the shop with a charcoal Outdoorchef (something like a Weber Kettle) and the subscription for a workshop. That’s where it all came together, I saw the possibility off making the same fine food that I made indoor is also possible outdoor. A new world opened. Last year I visited a BBQ competition and discovered the American treasures off chicken wings, pulled pork, low and slow smoked ribs and some brisket, Although the last one was a bit off a disappointment, dry and with a very spicy sauce. A month before my wife gave me a self-made (by a friend off her) offset smoker (copy off the small version of an Oklahoma Joe) and a workshop how to start with such a device. So, as you can imagine, I’m excited what it will be in 10 years, a workshop I know, but wich rig

This fall I discovered AmazingRibs and as an engineer I really liked the information and is has improved already my cooking (outdoor as well as indoor).
That’s all for now. I will be around, but I know that I’m not a massive poster on forums.
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