That is the way I like it!
It always starts the same way. After the charcoal has been piled up and lit, the old vacuum cleaner is taken out of the shed and used as a blower. Of course, you can also blow your lungs out or wave your arm until it's lame, but we prefer to blast properly. This is how the coals get their first real kick and anyone who has been standing there sluggishly is suddenly awake and hopefully having fun joining in. So far, it has worked quite well for most of those who have taken part, and hopefully it will continue to do so. So let's go... Once the coals are red hot, it's time to start grilling. Of course, everyone is allowed to pick things where they feel most comfortable. That day, as usual, it was slices of pork steak, soaked in a mixture of beer and onions. The smell that was now wafting over the place of the event already indicated the direction in which things would continue. Sausages are also a great way to please everyone and are always welcome. And for some time now, we also put a few rice balls to the grill, which should get the right kick with a little soy sauce on top. A recent discovery were these chicken pieces, which a resourceful gentleman had bought from his trusted Turkish supermarket and which quickly became a much sought-after highlight of our summer barbecues. Actually, there are only highlights at our barbecues, but the idea of chicken can only be praised over and over again. The temperature is now perfect and the food is sizzling on the grill, making your mouth water. You know what's coming next and you can hardly wait. But we still have to be patient for a little while, but that gives us time to prepare the place where the action will continue, the table. But I spend a little more time at the grill and watch the meat sizzle. That's exactly how I like them, juicy on the inside and slightly crispy on the outside. By now everyone involved looks kinda hungry and it's time to serve the food. When I look around and at the faces of those sitting next to me, I know immediately that there will be no reason to complain afterwards. On the contrary, I expect a sea of blissful smiles. Bon appétit!
That is the way I like it!
It always starts the same way. After the charcoal has been piled up and lit, the old vacuum cleaner is taken out of the shed and used as a blower. Of course, you can also blow your lungs out or wave your arm until it's lame, but we prefer to blast properly. This is how the coals get their first real kick and anyone who has been standing there sluggishly is suddenly awake and hopefully having fun joining in. So far, it has worked quite well for most of those who have taken part, and hopefully it will continue to do so. So let's go... Once the coals are red hot, it's time to start grilling. Of course, everyone is allowed to pick things where they feel most comfortable. That day, as usual, it was slices of pork steak, soaked in a mixture of beer and onions. The smell that was now wafting over the place of the event already indicated the direction in which things would continue. Sausages are also a great way to please everyone and are always welcome. And for some time now, we also put a few rice balls to the grill, which should get the right kick with a little soy sauce on top. A recent discovery were these chicken pieces, which a resourceful gentleman had bought from his trusted Turkish supermarket and which quickly became a much sought-after highlight of our summer barbecues. Actually, there are only highlights at our barbecues, but the idea of chicken can only be praised over and over again. The temperature is now perfect and the food is sizzling on the grill, making your mouth water. You know what's coming next and you can hardly wait. But we still have to be patient for a little while, but that gives us time to prepare the place where the action will continue, the table. But I spend a little more time at the grill and watch the meat sizzle. That's exactly how I like them, juicy on the inside and slightly crispy on the outside. By now everyone involved looks kinda hungry and it's time to serve the food. When I look around and at the faces of those sitting next to me, I know immediately that there will be no reason to complain afterwards. On the contrary, I expect a sea of blissful smiles. Bon appétit!
That is the way I like it!
It always starts the same way. After the charcoal has been piled up and lit, the old vacuum cleaner is taken out of the shed and used as a blower. Of course, you can also blow your lungs out or wave your arm until it's lame, but we prefer to blast properly. This is how the coals get their first real kick and anyone who has been standing there sluggishly is suddenly awake and hopefully having fun joining in. So far, it has worked quite well for most of those who have taken part, and hopefully it will continue to do so. So let's go... Once the coals are red hot, it's time to start grilling. Of course, everyone is allowed to pick things where they feel most comfortable. That day, as usual, it was slices of pork steak, soaked in a mixture of beer and onions. The smell that was now wafting over the place of the event already indicated the direction in which things would continue. Sausages are also a great way to please everyone and are always welcome. And for some time now, we also put a few rice balls to the grill, which should get the right kick with a little soy sauce on top. A recent discovery were these chicken pieces, which a resourceful gentleman had bought from his trusted Turkish supermarket and which quickly became a much sought-after highlight of our summer barbecues. Actually, there are only highlights at our barbecues, but the idea of chicken can only be praised over and over again. The temperature is now perfect and the food is sizzling on the grill, making your mouth water. You know what's coming next and you can hardly wait. But we still have to be patient for a little while, but that gives us time to prepare the place where the action will continue, the table. But I spend a little more time at the grill and watch the meat sizzle. That's exactly how I like them, juicy on the inside and slightly crispy on the outside. By now everyone involved looks kinda hungry and it's time to serve the food. When I look around and at the faces of those sitting next to me, I know immediately that there will be no reason to complain afterwards. On the contrary, I expect a sea of blissful smiles. Bon appétit!