Whiskey and beer: a grand combination! Of course it had to be two Irish men who, while having a shot and a brew, decided to perfect this old combo. What would happen if you age Jameson in beer casks, specifically stout beer? Answer: a miracle! What happens if you bring this miracle to Belgium? Answer: an epiphany! In Brussels there's an organisation called Beerstorming who are willing and capable of brewing any beer you can imagine. Together with the folks from Jameson they made a fantastic fruity sour brew, barrel aged in Jameson casks.
Three Irishmen walk into a pub… this is not a joke, it’s an everyday reality, especially in Cork. Only these three were no ordinary Irish, it was the whiskey wizard Dave Quinn and Jameson Master Distiller Brian Nation who met Shane Long, Master Brewer of Franciscan Well. The latter was curious to know what would happen when his stout beer was barrel aged in Jameson casks. Admit it, you would want to know this as well. It is after all an excellent idea. After sufficient experimentation Shane Long was a happy, albeit a little bit tipsy, man. Smiling he returned the casks to the Jameson distillery. And it was there that Brian and Dave saw the light at the end of the rainbow and bitchslapped the leprechaun hiding underneath. What they did was refilling the stout washed casks with Jameson. This was the birth of the Caskmates.
The Jameson Caskmates Stout Edition is amazing. It’s a perfectly balanced marriage between the soft, mellow, rounded Jameson and the bolder bitter notes of the stout. It finishes with caramel, cacao and hints of coffee. It’s a marvellous combination of my two favourite Irish beverage categories.
Beerstorming in Brussels
Beerstorming needs very little explanation, it’s brainstorming on beers. Let’s say you woke up one day and had a brilliant idea for a new beer. Well then, you just waltz into their fine micro-brewery, declare your idea and they brew it. Afterwards you’ll have a beerstorm where a panel of friends and experts taste a few beer-ideas, including yours. Out of the discussion that follows you can finetune your brew or it might happen that an entirely new beer comes into existence. Beerstorming is great fun, unless you hate beer of course.
Now the people from Jameson and Yorick Yosh & Arthur Ries from Beerstorming decided to meet up in Ireland (in a pub probably) and discuss beer, barrels and whiskey, the result is called: The Brussels’ Share.
The Brussels’ Share is a fresh flavour explosion in your mouth. Rather complex, there’s a lot going on in your mouth when you taste it. There’s grain, hoppy bitternes, apricot fruit, sour and then there’s something like a hidden trapdoor where a vague, fleeting hint of caramel is detected. Brewed according to the sour beer tradition from Brussels this is very nice Bacchus’ blood!
Belgian webdesigners from Black Lion said 'to hell with gin' and decided to make genever instead. A very modern tasting genever, that is or genever 2.0, as they call it. Dust was born. Also you need to know that "dust" is actually a Flemish dialect word for "thirsty".
The story starts when a web design company named: Black Lion moves its offices to an old grain distillery in Kortrijk. A new name, a new building, a fresh start. So they decided to celebrate this appropriately. At first they wanted to make their own gin, but they realised soon that there’s probably one too many gins on the market today. No shit Sherlock. If you still want to make a gin these days you better make sure it is better than very, very good.
So genever it was going to be. Why, you ask? Well, because it is the much richer grandfather of gin of course and because genever is starting to attain a substantial amount of “hipster cool”, especially in the States. Aaaaand besides waffles, sprouts and chocolate it is one of our national delicacies of course. The next thing they needed was a master distiller of this delicacy and soon they found Patrick Van Schandevijl of De Moor Distillery, famous for his Dirk Martens malt wine, genever, ‘korenwijn’ and ‘roggewijn’. His genever, by the way, is already distributed in the States under the name of Diep9.
And then there was “Dust”. It comes in a very nice black, modernised earthenware genever jug (500ML/38%ABV). Dust is created through the combination of 2 malt wines: a) a double distillate from barley, wheat, malt and rye aged for one year in used oak casks and b) a double distillate made 100% from malted barley, aged for more than 2 years on used French oak casks. This mixture was enriched by botanicals typically used in today’s gins: juniper (duh!), coriander, angelica, lemon peel, cinnamon, licorice, cubeb pepper, grains of paradise, iris, cardamom, orange peel, cumin, nutmeg and aniseed.
The result is another miracle of balance by Patrick Van Schandevijl. It is at the same time fresh, citrusy, peppery and on the other hand deep, rich and malty. Delightful to drink neat or over ice, but also works very well in cocktails (we made a very yummy Martinez with it). So, tired of gin and tonic, but still thirsty? Get Dust!
A new gin? Yes. Really? Yes. Belgian? Yes. Any good? In one word: fantastic!
It is one of the rare examples when the all too familiar story of 'X-number of friends come together and decide to make gin' really turns out to be a good idea! Bro's gin is a magnificently well balanced London Dry with its own personality. A straightforward and honest gin, no bs. Also, this gin is so good it's actually slowly conquering every Michelin Star restaurant in Belgium.
Well it’s Bro’s gin and the origin story is as follows: three bro’s – who happen to love gin – decided to make one for themselves. And we can see the reason for this. Being bro’s they most probably live according to the Bro Code and considering rules 25, 30, 109 and 114 you might as well come to the conclusion after a while that it will be cheaper to create your own booze. And you know, we kinda like this origin story. Why? Because it’s honest and it did really happen. For once it didn’t include the fortunate discovery of a family gin recipe dating from just after the creation of the juniper berry.
These guys just wanted to make gin, but in stark contrast to their countless predecessors, these friends are really serious about it, even more they’re dedicated and passionate about gin. So one of the bros bought a make-your-own-gin-at-home set and they started off their adventure, experimenting with recipes for more than 365 days. Oh, happy days!
Upon finally reaching a recipe they all agreed upon the Bros went to Vibe Distilleries in Herentals (Antwerp) and asked them if they could produce this. The result is Bro’s Gin and the result is doing very well. Here’s some of the star restaurants that immediately put it on their menus: Restaurant Philippe Meyers, Het Gebaar, De Kromme Watergang, ‘t Kreukeltje, Hof Van Cleve, …
Bro’s Gin is a very nice London Dry, full of flavour and not just for tonic. Considering the name it’s the ultimate birthday gift for a good friend. We immediately made the remark that it is quite “male oriented” and that they should make a female version too. Let us conclude that the first names for this would-be experiment came out quite wrong 😉
Bro’s Gin is infused with 13 botanicals including: juniper berry (thank God), rosemary, lemon, orange peel, cardamom, Java pepper, basel, coriander and even apple. Distilled in copper pot stills.
Serving suggestions you ask us? Anyway the Hell you want it! 😉
In every aspect Gold Gin would be the perfect gin for a Bond villain. I mean take a look at that bottle, it utterly demands to be looked at, you can’t miss it, but at the same time you can’t read what’s on it. It’s complex and mysterious. Just like its origin story, listen to this:
“At the beginning of the 20th century, as excavation works were taking place in the Alsace region, a site containing antique valuables was found. Amongst them, there was a gold pot still. After these objects were proved not to have any historic value, they were put on sale.
One of the buyers was an amateur distiller, a man who immediately fell in love with the gold pot still and acquired it. This man had spent years of his life looking for the perfect spirit, the perfect distillation, an elixir as valuable as the material the golden pot still he had just bought was made of.
He finally created a gin with tangerine reminiscences and a delicate memory of vanilla and almonds. He named this special spirit Gold 999.9 as he considered it to be his liquid gold, the purest one.”
We don’t know about you, but our imagination runs wild when we read origin stories like that. Apparently the archaeological dig had stumbled upon the hidden stash of a local pharmacist who – due to the Franco-Prussian War – had put his valuables there out of fear of being looted by the Germans. Something terrible must have happened because the pharmacist obviously never returned to dig it back up again. Nevertheless all of these events culminated into Gold Gin.
The Belgian Finals of the Gold Gin Competition took place in the famous BarZar in Antwerp. Owner and head bartender Maxime Biot joined us in the jury together with Yannick from Njam. There were three finalists: Saif El Ouachem from Cocktail Dreams, Donald Simons from Black Smoke and Bruno Simons from BarZar.
We will not bore you with details and go straight to the results: Bruno won with an excellent Negroni style cocktail based on Gold Gin and Suze Aperitif. The drink fitted the bill perfectly! Honourable mentions go to Donald who made a very nice Gin Sour in which he added marjoram (that’s a herb). The herb did wonders with the gin. And let’s not forget Saif who made us an unusual cocktail made out of rocket salad…
Europe’s capital is preparing for some serious mixing! Finally, we say! From the 12th till the 17th of September no less than 20 cocktail bars in Brussels will seduce you with great cocktails, mind blowing workshops and spectacular guest bartending. So join the party and celebrate a passion for bartending and mixing drinks!
“We really wanted to organise something to bring everyone together in our own city,” explains Sophie Fence. The brilliant initiative comes from Leslie and Pierre from Green Lab Bar in Brussels. Apparently the idea grew after visiting BCB (Bar Convent Berlin) a few years in a row. “We always had a great time there and in the end we were a big crowd of bartenders from Brussels, ” says Sophie.
Well, putting bartenders together is always a good recipe for fun of course and BCB is obviously great. Seeing, meeting and getting to know your colleagues is vital for a local cocktail scene. You learn so much from each other, every bartender always has at least one tip or trick you’ve never heard of. And the stories, my god! Let three bartenders sit around one table and you can write a novel.
So, the idea as we see it is to unite the Brussels bartenders as one happy family that invites their Flemish and Walloon cousins to a seven day party of bartending passion. We’re very excited about that!
You know, just warming up for the rest of the week.
Marco Mathieux guest bartending @ GREEN LAB
Marco Mathieux is the Belgian Commander of The Legion of The Cucumber (that means he represents Hendrick’s Gin) and has always been a great inspiration for the Brussels bartenders. Or as Sophie says: “he has always done a great job keeping us together and happy (and drunk).” Marco is very efficient about that, we’re a big fan!
La Prima Donna @ GREEN LAB
A new experience that mixes opera with cocktails by opera singer Diana Aivia.
La Flandre à Bruxelles: Naushad Rahamat guest bartending @ VERTIGO
Naushad from Cocktails at Nine is currently mixing his socks off in Mexico at Diageo World Class 2017 representing Belgium. Godspeed, mate!
When Hortense arrived it was a real eye-opener for many bars in Brussels. The passion, creativity and attention to detail turned Hortense very quickly into an important influence for the Brussels cocktail scene.
This needs no explanation. A bartenders job is hard work and a large part of it is tasting of course! 😉
Olivier Delaunoy guest bartending @ GREEN LAB
Olivier is bartender at the Volga Bar in Liege and we must admit we haven’t visited it yet, but after seeing some photos it’s definitely on our list. Olivier will mix some curious Hendrick’s cocktails at the Hendrick’s in Wonderland event.
Also pretty straightforward. Augusta, by the way is European Restaurant in Brussels.
Marino Karinja guest bartending @ GREEN LAB
Marino normally works as a bartender in the Bokamorra Pizzaurant & Cocktails in Split, Croatia, but just for once he decided to join the Cucumber Legion and comms to our country to join the Hendrick’s in Wonderland event. By the way, if you have never visited Split before you should put it on your bucket list. It’s absolutely beautiful.
Believe me, this is going to be batshit insane! In a good way! Guillaume hails from France’s most famous Tiki bar: Le Dirty Dick. I’m not going to make jokes about the name, I’ll leave that entirely to your own imagination. Ready to have some liquid Tropical Exotica in your glass? Then you better save a seat.
Rather fancy some Italian style? Join the Notte Italiano at Cipiace. We all know Italians can party like no other, they’re professional pleasure seekers. I mean look at the ancient Romans and their parties! Leonardo is modern Roman and comes from the most famous speakeasy in Italy: The Jerry Thomas Project. A must visit.
There's a thing about Irish whiskey that makes it very...well, Irish actually and because of that definitely a distinct category within the whisky sphere. It was once much more popular than Scottish whisky and it's doing its best to reclaim the title. Teeling Whiskey is relatively new on the field here, but in less than three years it made sure that it's in the vanguard of this Irish comeback. So 17th of March, have some of this and remember: "everyone's Irish tonight!"
Irish whiskey was the first whiskey we ever tasted and as a young lad we fell madly in love, especially with Tyrconnell whiskey. Irish whiskey is very Irish and by that we mean it’s apart, it’s different, it’s special, fuelled with emotion, both harsh and mellow at the same time. Our favourite Irish philosopher has a great description of what Irish people are often seen as, but definitely are not: “We’re not the twinkly eyed f***ers with a pig under our arm who say they will paint your house, but might steal the ladder! That’s only half true!”
Irish comedian Dylan Moran about the Scottish, English and Irish
That poetry and emotion is what makes Irish people in our mind’s eye. And their soul is in their drink. Now back to Teeling. It’s a very young distillery, only a couple years old, putting itself at the forefront of the Dublin Distillery revival and showing it’s serious about this by bearing a phoenix rising from a flaming potstill in its logo.
We received a bottle of the Teeling, Small Batch Whiskey and at first we didn’t quite know what to think of it, but after a few sips we knew: it’s Irish! It’s different, both harsh and sweet, mellow at the same time. Teeling really toys with your tongue here: rum, whiskey, whiskey, rum, what’s going on here? After close examination of the bottle we quickly understood: it has a 6 months finish on rum barrels. A daring (very Irish) move! But it works, I think, at least for me. Bottled at 46% abv, non chill filtered and finished on rum casks this drink both kicks and kisses you at the same time. It has both vanilla, chocolate and grassy, lemony things in it. We like it, it has a personality. It is the kind of bottle that will be empty the 18th of March.
There were lots of tasteful surprises in the box like chocolate, truffles, marmalade and even Jamaican jerky crisps, but the most amazing was the Irish, whiskey smoked, mineral, sea salt. Guess what was the first thing we did with it? Yes, indeed we put a pinch of it in the whiskey! And it’s f***ing amazing, the purest leprechaun blood you ever tasted!
So, have a Teeling on St. Paddy’s and try to chase the snakes away the morning after!
Another gin, you say? Yes, people don't seem to get enough of it. Which recently lead to the quaint discovery that our blood vaguely tastes of juniper. A fact which largely broadened our Transylvanian fanbase by the way. Read below why you should try Steam Gin.
Steam Gin is the product of a unique cooperation between the Van Damme Distillery, Small Distillery Lede and VDS Distillery. And there is at least one reason why we got interested in this gin, namely, it’s distilled by Van Damme Distillery…
Van Damme is better known for its fantastic genever products, especially Balegemsche Graanjenever 54° – aka: Ol’ Blue One. Further more Van Damme distillery is the only farm distillery left in Belgium. We used to have hundreds, but one law and two world wars later, there’s only one left. What’s so special about a farm distillery you wonder? Well, a farm distillery produces its spirits entirely by itself. So everything, except for the bottle, is made on the farm, beginning with the grain. They have one expression which sounds great in Flemish and much less so in English nevertheless I will enrich you with it: “Van de grond tot in de mond!”, translated this becomes: “From the soil to the mouth!”
So, apart from growing, malting and distilling their own grain they also have on or two other special features. They use open fermentation and next to this barrel stands a huge f***ing steam engine that heats their column! It dates from 1862 and was recently completely disassembled, cleaned, lubricated and put together again. It’s quite an impressive sight and it rolls like a dream! It’s also – like you might have guessed – the origin of the name for this gin.
We especially like the bottle design, which is custom created in Italy and took longer than Caesar to arrive in Belgium apparently. The scorched cork and pewter seal are nice details. We couldn’t fathom, though, the need, reason and meaning of the motto: “we saw taste”. It’s only later, when you turn the bottle around, and read the poem on the back of the label that you see the origin – yet still not the reason – for it. In light of good taste we suggest to dispose of the motto, as well as the poem.
The taste is rather good and well balanced, a nice mixture between flower and spice with distinct juniper and cardamom notes. It works very well in G&T with a grapefruit twist, less suitable for Dry Martinis, but surprisingly superb in Negronis and very nice neat over ice. So get steaming!
Bijou, a diamond in the rough? No, it's definitely well cut and polished! A hidden jewel then? No, not really hidden, just rather modest. This bar created by cocktailian veteran, Ben Belmans and the bearded ginger sultan of drinks, Dieter Van Roy is a sparkling stone amongst pebbles! Even so that - not entirely unexpected - it won a Venuez Hospitality Award for Best Belgian Cocktailbar, within one year of its own existence.
As a young dad I can assure you that a babyless evening out feels like a million holidays. So after finishing off several bottles of milk we dropped our beloved baby daughter into the care of her grandmother, promising not to be late again to pick her up, etc, etc…
We set course for Antwerp and putting the pedal to the metal we arrived there without major traffic incidents (apparently that only happens when we have to take the baby to the doctor). Upon arrival in the big city, the adrenaline started to kick in, not a word was spoken, tension filled the cockpit, four eyes locked on both sides of the road, the 1000 yard stare, like a soldier in a trench. We were trying to find a parking spot and as we all know finding a parking spot in Antwerp is “damnation without relief”. It all comes down to luck, so we came prepared: I had put three horseshoes in the glove compartment, two rabbit’s feet on the rearview mirror, we were chewing four-leaf clover whilst throwing salt over our shoulder and before departure I had kicked a goblin in the nut sack, just to be sure.
And lo! A parking spot! After checking GPS, no more than 10 yards from the Bar itself, how lucky can you get (on a Saturday night in the City)? In gratitude I slaughtered a black hen, singing blessings to the entire Babylonian pantheon.
We were on a tight schedule: less than two hours for the bar and then off to the restaurant where we had booked a table (booking tables on a Saturday in Antwerp is “damnation without much hope for relief”). My wife inquired on the proximity and exact location of the bar, I decidedly pointed my finger at two lamps, a billboard and a glass door with a logo, “there it is”. As I said it’s not hidden, but very modest. You could just walk past it and never know you’ve passed the doorstep of Bijou. It kind of fits the personality of the bar, I think. Bijou is like the mysterious femme fatale, seductive but taciturn or the tall, dark stranger burning a match to light your cigarette.
We entered and made our way to the bar through a corridor lined with seats and tables, empty now, all occupied within three hours from my visit. I always try to visit bars early in the evening, you know within one or two hours after opening. It’s a special atmosphere, like greeting somebody at the breakfast table or watching a person waking up. You can discover a lot of the bar’s personality at that moment and it’s much easier to have a chat with the bartender.
At the far end of the corridor was the bar. The rather dark room bathed in a golden light, as if a fireplace was burning. And with the cold outside that was a welcome sight. We were welcomed with smiles and polite gestures towards a table. Our coats were taken and we were offered a glass of water. Then there was the menu and with it came a large circular card.
The menu is filled with classics and a few personal inventions like the Lazy Red Cheeks – which actually has become a classic a long while ago – and the Geraldine amongst others. What struck me immediately is that there is a large list of bottle-aged cocktails. Now we all know the small hype a while ago to barrel age everything, which was nice for some cocktails, but in many cases unnecessary or even uncalled for. I remember some very nice barrel-aged Negronis. But bottle-aged is rather uncommon and in these quantities unseen before. One also wonders: how does it taste, what difference does it make?
We decided to ask the bearded drinks wizard who joined us at the table. He answered us that besides the taste, there were several other reasons to go for bottle ageing. Taste wise the cocktail becomes very smooth and has a rounder, more intense taste. Apart from that, it is bottled months ago so you can serve cocktails extremely quick. That’s why there’s two huge freezers besides the backbar. They’re filled with glasses that already have iceballs in them, so basically you just take out a glass, open a bottle of cocktail, pour in the requested quantity, give it a little stir, garnish on top et voila! And finally, in the not too distant future, they think of selling the bottled cocktails commercially.
Sounds like a plan to me. Now we were curious about the taste of course. There was Cuban music playing and since Castro had passed away recently my wife decided to go for the El Presidente. I chose the Geraldine, from the description this looked amazing: Pierre Ferrand Cognac, Sherry, Amaro Montenegro and other ingredients. Perfect for me. The drinks arrived in no time, really immediately. And frankly, they’re excellent! Super smooth, like silk almost. Great and enduring rich taste.
I had to ask Dieter: ” don’t you really become quite bored when you pour everything from one bottle?”
“No, not really. We’re not limited to our menu and can make custom cocktails for our guests too, depending on their likes and taste. So in the quieter moments you can see me shaking and stirring quite often.”
“So, it’s actually the best of both worlds. When it’s busy you can serve extremely fast and when it’s quiet you can freewheel all that you want?”
“What’s with the circular menu card?”
“It’s actually our range of exclusive spirits and wines. As you can see they are sold by the centilitre. This way you can taste a very exclusive whisky, bourbon or rum for example, without burning a hole in your wallet.”
“Or instead of a regular sized one, you can go for several smaller samples.”
There’s also a separate ‘fumoir’ where you can enjoy the finest cigars and they do serve a delicious platter of finger food!
As a final remark about Ben Belmans and Dieter Van Roy’s Bijou Bar – and it summarises everything actually: we didn’t want to leave! It’s cosy, comfortable and timeless, plus the drinks are near to perfection and so is the hospitality!
Four and a half skulls out of five, well done Bijou! Cheers!
And you know what they say, an apple a day... Olivier Jacobs from Jigger's (Ghent) wanted to make a spirit that is honest and responsibly made. A product which he followed from apple to bottle. Distilled by Biercée this results in an eau de vie that is an absolute jewel and there's only 2000 bottles...
Olivier really loves apples and right he is, I mean apples are a big deal. Catholics have built their entire faith around it, Newton discovered gravity, the Greeks went to war for more than ten years because of one apple, we have named cities after it and stuff that takes pictures of you! Apples are good!
After all it is not so surprising that at one moment some people are going to stand up and say: “everybody’s making gin, well to hell with that, I’m going to make an apple eau de vie!”. So one year ago some 40 people started to pluck apples from an orchard in Namur and they did an incredible job, because after some calculation Olivier deduced that they must have used around 40.000 apples to make 1000 litres of apple eau de vie! When he said that, I tried to picture that mount of apples and 40 very tiered people.
The apples are from different varieties, but mostly Belle Fleurs, whence the name. They thought of calling it iApple or Eye Apple, but quickly abandoned the – rather cheesy – idea. So Belle Fleur it is and it’s lovely! We’ve always loved apple schnapps, it reminds of winter, snow and après ski get togethers. And God know’s I have left a rib on every piste in Austria that I visited. Speaking of ribs, Eve in the Garden Of Eden shouldn’t have bit the apple, she should have distilled it and probably ended up with Belle Fleur.
It is neat as well as in cocktails and we tasted two examples of it: a wonderful sour with liquorice syrup and a brilliant thirst quenching long drink with ginger and cider.
So, if you like apples – and who doesn’t- you should definitely try to lay your hands on one of those bottles. Cheers!
Black smoke, pieces of trees and lots of dead animals smouldering!
It sounds like the beginning of a war movie, but it's actually a brand new BBQ restaurant in Belgium. Situated in the old 'De Koninck' brewery, founders Kasper Stuart and Jord Althuizen couldn't have picked a better spot.
Black Smoke is the name and it's all about beef, beer and brimstone!
Read our review below.
Don’t call it a ‘family grill’ or they’ll smoke you! Hell, they smoke anything there! Whether it’s got hooves, wings or tentacles it ends up in the smoker, left there to smoulder for hours and hours until it melts on your tongue and whilst you are enjoying this most ultimate carnivorous ecstasy, they’ll put craft beer after craft beer under your nose. I’m in heaven, sheer beef bliss!
The Pyromantic Duo
As we said, they didn’t want a family grill, they wanted the true American BBQ experience with a Belgian twist. So they grabbed the proverbial beef by the horns and embarked upon a road trip to the States of no less than 4500 miles, visiting more than 42 of America’s best BBQ joints. Who are ‘they’, you say? Kasper Stuart is a well known rock ‘n’ roll horeca (short for hotel-restaurant and café) guru based in Antwerp who created an insane number of successful bars and restaurants in the city. Amongst them, The Dirty Rabbit, where Dries Botty is behind the stick. Next to Kasper stands the Sultan of Low and Slow, the Csar of Charcoal, the Emperor of Grill, the Grand Vizier of Smoke, the World Champion of BBQ’ing: Jord Althuizen. We thank this man’s pyromantic passion to his girlfriend, who happens to be American and took him to a small mountain village where he experienced his first American BBQ.
A grill too far
After 42 BBQ joints, you’ve probably seen one grill too many, I asked Kasper.
’42? After 10 I was craving for a salad!’ ‘I don’t know where he puts it, but Jord can eat like ten times his own body weight or something while I was running marathons trying to burn some calories!’
What impressed you back there?
‘Lots of things. The food and everything, but maybe more the people there and how passionate they are about bbq’ing!’ ‘You know there are places where people stand cueing the line from 06:00 AM to make sure they have a seat at 11:00!’
‘It was an epic ride. People were very friendly and openhearted, everywhere we went we could take a look at the kitchen, the grills and the smokers. Never a problem. And they’re very enthusiastic, we literally got stuffed with smoked meat.’
So after the trip Kasper and Jord took everything they learned back to Belgium and started to put together his dream team . The team is experienced and know one another very well. In the kitchen – aka the pit – stand the pitmasters: Vadim Vesters and Matthias Jacobs. They have two different styles of cooking: low & slow in the smokers and hot & fast on a custom Argentinian Parrilla grill. And the pit spews forth the loveliest dishes!
We started the day with grilled octopus served with fire roasted bell pepper hummus, Argentinian chimichurri en roasted quinoa. So you see it’s not always meat too and it tasted delicious.
Followed immediately by a bruschetta with Saint-Maurin goat cheese smoked on cherrywood with a micro salad and orange-apple-parsley dressing. A vegetarian dish and very tasty indeed. So it’s definitely not meat only, it’s meat focussed and even the vegetarian dishes are thought through. You know, it’s not just a portobello…
Next was the BBQ Bonanza. A large platter filled with, well…everything! Half a smoked chicken, full slab Memphis dry rub style ribs, a whole beer sausage, a royal serving of pulled pork and brisket. I had never heard of brisket before, in our language it’s called ‘puntborst’, and was very curious to taste it. Apparently it’s a kind of chest muscle of the cow and when standing almost the entire weight of the cow is weighing on this muscle. So it’s a very tough muscle, but with a particular taste. To dominate the brisket into tenderness the pit masters put in the smoker for no less than 18hrs! As I said before: sheer beef bliss!
The dessert was called The Heart Stopper. It’s an eclair filled with bourbon-creme suisse, glazed with dulce de leche and bacon-pecan nuts crumble.
We recommend Black Smoke as a must visit for anybody and rate it a whopping 4 skulls! Info on: www.blacksmoke.be
And with this final comment we leave you to your grill: