At the moment we are all spending a lot of time at home. Some people are simply continuing to work with the help of modern communication tools and with some adjustments to their daily routine, their home office and house rules. Anyone who is confined to their homes must come up with different activities. Playing games, reading books, trying out dance moves, cooking and much more. We want to get everyone barbecuing.
The art of barbecuing or grilling is highly regarded by VIAGE and is applied at top level in our restaurant ‘VIAGE Grill’. The best quality meat and fish end up on an Australian 360 ° broiler grill. Due to the heat of the grill, every piece of meat is immediately seared so that it remains deliciously juicy inside. Furthermore, no additional fat is required for preparation in the broiler. We only work with the best butchers in Belgium and even in Europe and do in-house dry aging or dry maturing. This process ensures that the meat becomes more tender and develops more flavour during preparation.
Now that we are beginning to feel the spring sun on our face and hands, we can also get the barbecue out of the garden shed or cellar. No equipment yet? Or a terrace, but no garden? Online you can find a table-top version of the indispensable equipment for the true meat-eater from reputable brands such as the Belgian Barbecook. Table-top barbecues are safe and handy small barbecues, usually without a base, that you put on the table so that you can barbecue at the table. Just as with normal barbecues, you can choose from various models using charcoal, gas or electricity. With a table-top model, you no longer have to go back and forth between the barbecue and the table, so you don’t miss any of the conversation with your friends at the table. Normally an advantage, but after weeks of sharing joy and sorrow with just your housemates, you might like to give the dishes an extra twist.
Whether you call it grilling, barbecuing or BBQ, it’s all about the same age-old process of cooking with the help of a fire. About 2000 years ago, the French roasted wild boar from beard to tail on a large skewer over an open fire. In South America they are familiar with barbacoa, smoking or cooking meat or fish on hot coals in an excavated oven in the ground.
With the help of your own barbecue, you can bring ‘VIAGE Grill’ into your own home in anticipation of dinner with us. Holstein, Hereford, Black Angus and Blanc Blue Belge are some of the beef breeds we use and that you can buy from the better class of butcher in your area. Drop by at the greengrocer’s for, for example, paprika, courgette, fennel, mushrooms, corn on the cob or sweet potatoes. These vegetables are all great on the grill, as well as being low-calorie.
Getting the right products or having them delivered, setting up your barbecue, cutting the vegetables, beating sauces and setting the table nicely, before you know it, your day is completely full. If you decide to eat outside, think of blankets to keep you nice and warm. Candles on the table and safely on the ground help to create a festive atmosphere. If you let anything burn at all, or if the dog snatches your meat in an unguarded moment, you still enjoyed the day and you can still enjoy your beautiful setting.
Finally, take some photos: of your dish, your barbecue, your housemates enjoying your festive dinner, etc. and share them with us here. We will choose a winner who will hopefully be able to compare their own grilling skills with ours very soon. Yes, the loveliest, most original, funniest, … photo will be offered a dinner for 2 at our restaurant ‘VIAGE Grill’. Our competition will continue until the end of the lockdown. Get grilling!