Allstar-Holdet 2012:
Ralph de Kok - Holland
Hans-Petter Rasmussen - Norge
Steve Westerby - Norge
Johnny "Grillguru" Larsen - Danmark
Food-stylinst: Lianne De Kok-Lensink
Det er med virkelig stor stolthed, at jeg imorgen vender hjem mod Danmark.
54 hold stilte til start - og vores hold endte som samlet nummer 9.
Fisk: 25. plads
Kylling: 3. plads
Ribs: 28 plads
Beef: 12 plads
Dessert: 12 plads
Her er en lille gennemgang af vores retter, som vi fik læst op for dommerne så de vidste hvad de skulle smage...
Jeg orker ikke at oversætte
Rødspætte:
Plaice with smoked celery root juice
This delicate variety of fish has been carefully trimmed to promote its own true beauty. It is carefully seasoned to compliment the natural flavours with a wave of smoked celery root juice. This together with a slight application of smoked roasted apple and mustard will complement your experience of this delicate fish.
The prepared fish is then planked and heated with care on a low flame until the delicate meat is perfectly cooked.
The natural accompaniment selection for this dish is in the form of a fishtail in jelly that will remind you of classic seafood flavours.
The taste experience is enhanced within a framework of North Sea clams, fermented garlic caviar, smoked roasted apple puré and other delicate smoked components.
Kylling:
New generation Mediterranean Chicken with gnocchi, filled baby paprika and caprese
The chicken thighs are carefully trimmed to expose a new visual dimension and at the same time maximise the flavour retention characteristics of the delicate and flavourful chicken meat.
The great tasting spices originate from the borders of the Mediterranean where East meets West and has been further developed just for you. The chicken is slow roasted over apple wood to maintain juiciness. Mounted on a bed of smoked aioli to unlock the taste buds and prepare them for the advanced chicken spices.
To accompany this dish we present the finest fresh roasted gnocchi made golden in apple-smoked butter and flavoured by aromatic sweet basil, kissed by fiery chilli and mellowed with aged cheese from Parma.
The dish is balanced with a fresh caprese on a bed of grilled baby aubergine and fire dried Sicilian salami and a grilled baby paprika filled with smoked cheese, dry-cured bacon and the best olives from Greece
A unique innovative chicken experience
Ribs:
Sweet and spicy spareribs with fire roasted creamed corn in a bacon basket served with potato chips from the griddle.
The ribs are carefully trimmed and seasoned with Wostyn mustard and a mixture of savoury spices made to give you a true barbecue experience.
The ribs are carefully smoked with apple and cherry-wood. During the smoking process layers of sweet and fruity glaze are meticulously applied at monitored intervals.
To balance the complicated layers of flavours we created a smooth and creamy fire roasted sweet corn stew mellowed with aged cheese from Parma. Presented in a woven basket of dry-cured crispy bacon
As you would expect at the best BBQ-restaurants around the world, we compliment the ribs with the finest potato chips.
Bøf - nu med sauce...
Beef slowly grilled over open flame with apple-wood and a
hint of cherry.
In respect of this fine piece of meat, in the cooking process we carefully influence the meat by using a strictly controlled low temperature. This tenderizing process results in a juicy and flavourful piece of beef.
To best enjoy this unique flavour we choose to season the meat cautiously to give you a true beef experience.
Grill baked cubes of celery and sweet potato are uniquely designed to complement the meat.
The beer infused sauce is a taste explosion that moves your dining experience to new levels and lifting the meat and other components to grandeur.
Kiksekage...
Rich chocolate cake made from cherry smoked Belgian chocolate
Belgian chocolate – being as perfect as it is – made it a great challenge to transform it into barbecue. But we succeeded.
By carefully adding cherry smoke to the melted chocolate we achieved the perfect fusion of bitter, smoky and sweet. The dessert is characterized by heavy flavours, rich textures and a harmony of aromas. .
We then combine this with a fine selection of Jules Destrooper cashew/orange and Amandelbrood bisquits in layers.
To extend the flavour experience we added apple smoked salted pistachio-nuts and for a deeper dimension used raisins in oak-soaked rum and crème brûlée of speculoospasta
The dessert is finished off by forest berries and home-grown chilies dried on the grill and made into a sweet chili powder that suits the Belgian chocolate in a very sophisticated way
Der skulle leveres 5 tallerkener:
3 til dommerne
1 til fællesskue (rigtig god ide...)
1 til vores stand
Her er alle holds retter...
...
Lidt tanker efter konkurrencen...
Først og fremmest stort tillykke til Det Danske Grilllandshold med deres 1. plads i kylling... Det er ikke bare flot, det er imponerende... Når det så er sagt (med respekt i stemmen), så gjorde de Nordiske hold det rent faktisk rigtig godt!
Mange hold havde store "TV-stjerner" og kogebogsforfattere på deres hold...
Det er lidt fedt at kunne skrive på sit BBQ-CV at man har slået dem... Og så med et hold der "kun" har estisteret siden 2010...
Som jeg har sagt tidligere: 54 hold stillede til start. Vi havde "kun" 2 retter der fik middel-placeringer. Det kan man være MEGET stolt af...
Næste stop for Allstar-holdet er Jack Daniels Invitational BBQ World Championship 2012 i Lynchburg, USA...
Kan næsten ikke vente med at starte træningen... Men for nu - No more BBQ... Ihvertfald indtil flyet lander i Danmark imorgen igen
Tak til alle der har fulgt med via Facebook og har sendt os support SMS's og Facebook beskeder...
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