Just Wing It Barbecue Team
BBQ World Championship
Just Wing It Barbecue Team is about to do it
Competing in the BBQ World Championship is a dream for many. For the Just Wing It Barbecue Team, this dream is a reality. They'll be competing for the championship on October 11th and 12th. Pelletwinkel not only looks cool in photos with our kamado, but they'll also be using our Marabu during the competitions. On behalf of Bestcharcoal, we wish you the best of luck in America!
Moorsleden natives Yngwie Leenknegt and Ruben Dejaeghere, José Seynaeve from Lombardsijde, and Sam Timmermans from Tielt will compete in the World Barbecue Championships in the United States on October 11th and 12th. The Just Wing It Barbecue Team has only been around for three years, but the friends have already won a major competition in the Netherlands. Thanks to that victory, the team now faces the biggest challenge in barbecue. "We're competing with people with a lot of experience."
Three years ago, the Just Wing It Barbecue Team was formed during a barbecue initiation. "Yngwie (33) and I have been best friends for over twenty years. About four years ago, we were looking for a new hobby. As true bon vivants, we thoroughly enjoy a good barbecue, among other things," says Ruben (35). The friends decided to expand their knowledge during an initiation and met other barbecue enthusiasts like José (50) and Sam (41).
Meat is central
In 2022, the foursome decided to take on a barbecue competition in Lommel. "The KCBS competitions we participate in aren't comparable to the championship recently held in Torhout. There, the focus was on the culinary side, and they prepared many other delicious dishes besides the meat. Our competitions are all about the meat. A jury assesses the doneness and flavor, and also awards points based on the meat's appearance," explains team captain Yngwie.
The Just Wing It Barbecue Team's first competition wasn't a success. The friends finished near the bottom of the leaderboard. "But we had a lot of fun. It left us wanting more."
Specialty
In recent years, Yngwie, Ruben, José, and Sam have gained additional experience. "Everyone has their own specialty. One person makes the chicken, another the ribs. We're also asked to serve the judges a few pieces of beef brisket and pork."
At the barbecue competition, it's crucial that the timing is spot on. "We have to bring in our meat at a set time. For example, we take into account the distance between our barbecue and the judges' table."
Gewonnen in Nederland
After getting a taste of the competition in Lommel, the barbecue team continued to improve. In June, the four friends won an important competition in the Netherlands. This victory earned them a chance to compete in the World Championships in Tennessee, United States. "All teams that win a competition are entered into a drawing. Each country can send a maximum of one team to the World Championships," Sam explains. On August 1st, the barbecue team could celebrate: a spot in the World Championships was a reality. "Every barbecuer's wet dream," says José.
Jack Daniels
On October 11th and 12th, the West Flemish team will be one of 82 competitors in the World Championship. The competition will take place on the grounds of the Jack Daniel's distillery, a venue that will make barbecue enthusiasts' mouths water. "We're leaving a few days before the start of the competition. To enjoy ourselves even more, but also to get our meat from a local supplier."
The friends are entering the championship with healthy excitement. "We're up there with really experienced people who have all won a competition. We probably won't win the grand prize, $25,000, but we're going to give it our all. We also want to fully enjoy the opportunity we now have and we'll keep our eyes peeled."
Binchotan
Binchotan
Japan's Black Gold
Binchotan, still relatively unknown, might not mean much to you yet. You may have heard of it referred to as black gold or white charcoal. If not, we are here to shed some light on this unique product and its rich history.
History
Binchotan is an ancient product that traces its roots to Japan. It is named after Bicchūya Chozaemon (備中屋長左衛門), a charcoal producer in Tanabe (Wakayama Prefecture), who began selling this new form of charcoal (炭 or Tan). Before the Meiji Restoration in 1868, the Wakayama Prefecture was known as Kishu. To distinguish the original product from its various imitations, it was named Kishu Binchotan, after the region.
Originally, Binchotan is produced from Ubame oak. This type of oak is hard and has a tighter grain compared to regular oak. Harvesting Ubame oak is a challenging task since the trees often grow on hilly terrain. However, the effort is worthwhile when considering the unique end product with its distinct resonance. This resonance becomes evident when two sticks of the finished product are struck together.
Production Process The production process of Binchotan is unique and requires a lot of patience. The entire process, excluding the collection of wood, can take up to 10 days. Here, we break down the process step by step.
- Preparation
To produce Binchotan, it is essential to gather the wood. The wood grows in hilly areas and is harvested by both man and machine. After selecting the appropriate trees, they are bundled and transported to the factory. In the factory, the wood is processed to the correct length. - Combustion Phase
The combustion takes place in large kilns, big enough to walk through. Inside these kilns, the wood bundles are placed manually. To initiate the combustion, lighter wood is added. Once ignited, the opening is sealed with bricks and clay. Small holes are then made to allow moisture and steam to escape and to add extra oxygen. The combustion is controlled and occurs at lower temperatures for approximately six days.
After this period, the wood is recognizable as charcoal, and the moisture has evaporated. While the production process for regular charcoal would be nearly complete, Binchotan goes a step further. The temperature is raised one last time to 1000 – 1200 degrees Celsius, allowing the charcoal to burn further for a day. This process makes the charcoal stronger, denser, harder, and purer, with a higher carbon content (95%).
Once the charcoal has burned sufficiently, it is removed from the kiln and placed into an iron drum. The drum is then immediately sealed with clay to prevent oxygen from entering and further burning the charcoal. The charcoal remains in the drum for a day to ensure it is fully extinguished. After it is fully extinguished, the Binchotan is removed from the drum and is ready for packaging.
This amazing authentic process makes Binchotan a unique product.
Luxuos Outdoor Furniture
Luxuos
Exclusive and Durable Outdoor Furniture for Your Outdoor Living
Discover Luxuos, the high-quality outdoor furniture brand. Utilizing advanced laser welding technology and sustainable materials like Fraké and Shou Sugi Ban. Perfect for Big Green Egg, Bastard, and The Major Kamado.
Elevating Your Outdoor Living Experience
Luxuos elevates outdoor living to a higher standard. Our products are crafted using state-of-the-art technologies, focusing on durability and aesthetics. Discover why Luxuos is the ultimate choice.
High-Quality Frames with Advanced Technology
Our steel frames provide a solid backbone, offering unmatched strength, durability, and precision. Laser welding ensures minimal seams and a fully enclosed frame, delivering a sleek and durable finish. Each frame is finished with a double-layer powder coating for added protection and aesthetic appeal.
Options for Panels and Doors
Luxuos offers a range of high-quality panel and door finishes to meet your specific preferences:
- Powder-Coated Black: For a sleek and modern look.
- Fraké: Hardwood from West Africa, renowned for its durability and natural appearance. Thermally modified to Class 1 durability, extending lifespan by 20-25 years
- Shou Sugi Ban: An exclusive option involving wood charring for unique aesthetics and enhanced durability. This technique protects against rot, insect infestation, and fire, applied to Radiata Pine from New Zealand.
Optically Floating Worktop
Our worktops are suitable for Big Green Egg, Bastard, and The Major Kamado, providing a versatile and stylish solution for your outdoor kitchen.
Flexible and Mobile Furniture
Our furniture is easily movable, allowing you to flexibly arrange your outdoor space and clean with ease.
Luxurious Worktops
Luxuos offers worktops in granite or concrete, each with unique advantages:
- Granite Worktops: Fire-treated for unique patterns and exceptional strength. Granite is scratch-resistant and heat-resistant.
- Concrete Worktops: Available in white, completely smooth for a sleek, modern appearance.
Functional Interior
The interior of our furniture matches the thoughtfulness of the exterior. Behind the door, a fixed shelf divides the space. Stainless steel grates protect the base plate and shelves. An open section features a cross-foot serving as a stand for kamados, also equipped with stainless steel grates.
Why Choose Luxuos Outdoor Furniture?
At Luxuos, we understand that your outdoor space is an extension of your home. That's why we create outdoor furniture that is not only functional and durable but also exudes luxury. Discover the perfect balance of style, comfort, and durability with Luxuos.
Are you looking for more information about customization? Contact us
Fire starters
Tips
Fire starters
Aanmaakwokkels; hét ideale product om de barbecue, openhaard of pizzaoven mee aan te steken. Het gemak zit in dat kleine wokkeltje en bespaart je veel voorbereidingstijd. Deze tijd kun je natuurlijk beter besteden aan het genieten van je gasten of je favoriete drankje.
Nou zit er wel degelijk verschil in aanmaakwokkels van verschillende aanbieders. De ene aanmaakwokkel is de andere niet. Een goede aanmaakwokkel is te herkennen aan de volgende eigenschappen;
- Lange brandduur van minimaal 7 minuten
- Geproduceerd uit plantaardige grondstoffen (absoluut geen chemicaliën!)
- Geurloos
- Eenvoudig te ontsteken
- Stevige vorm
- FSC-certificering
Wat zijn nou eigenlijk aanmaakwokkels?
Zoals wellicht al eens opgevallen bestaat een aanmaakwokkel uit losse houtslierten welke in elkaar gedraaid zijn. Deze losse houtslierten worden ook wel houtwol genoemd. Houtwol is een natuurlijk product dat, volgens andere verwerkingsmethode, ook gebruikt wordt als beschermmateriaal voor in de fragiele pakketten.
Om de houtwol ‘’bbq-klaar’’ te maken is het van belang dat deze worden voorzien van een wax. De wax zorgt er onder anderen voor dat de houtwol in vorm blijft en vereenvoudigt het ontsteken.
Voordeel aanmaakwokkel vs One Minute Lighter;
Onze voorkeur gaat uit naar de aanmaakwokkel en dat komt mede door:
- Na het aansteken heb je de mogelijkheid om andere dingen te doen terwijl de aanmaakwokkels zorgen dat het houtskool aangestoken wordt.
- In geval van Kamado’s kunnen deze geleidelijk opwarmen wat beter is voor het keramiek. Bij te snelle overgang van koud naar warm is scheurvorming van het keramiek mogelijk.
Hoe te gebruiken?
Om te beginnen plaats je de wokkels tussen de producten. De aanmaakwokkels komen op deze manier namelijk het best tot zijn recht. Uiteraard is de plaatsing van belang;
1. In geval van houtskool betekent dit dat de wokkels tussen de bovenste stukken gelegd mogen worden. Uiteraard is het niet handig om de wokkels onderin de houtskoolmand te verstoppen.
2. In geval van brandhout is het voldoende om de wokkels tussen 2 a 3 stukken hout te plaatsen
Steek de wokkels vervolgens aan met een aansteker, lucifer of een gasbrander. Zodra de aanmaakwokkels aangestoken zijn zullen deze het werk doen binnen circa. 7 minuten.
LET OP: Hoewel er geen handleiding is voor het gebruik van aanmaakwokkels, is het wel belangrijk om te weten dat de dichtheid een functie heeft. De dichtheid zorgt namelijk enigszins voor afscherming tegen de wind zodat de wokkel een langere brandduur heeft. Zodra de wokkel wordt opengedraaid vóór gebruik, is het mogelijk dat de wokkel sneller opbrandt doordat deze nu ook meer zuurstof krijgt in de kern van de wokkel.
Maintenance Cutting boards
Maintenance
Maintenance Cutting boards
Wooden cutting boards can last a long time as long as they're properly maintained. Maintenance is simple but crucial for the boards' longevity.
Cleaning
After using the cutting boards, simply rinse them briefly with lukewarm/warm water. After rinsing, it's best to store them upright to prevent warping.
Caution: Do not place the boards in water and NEVER put the cutting board in the dishwasher.
Maintenance
If the board is due for "major maintenance" over time, you can easily do this using:
- Half a lemon
- Sea salt
Squeeze half a lemon over the cutting board and spread it evenly. Then sprinkle sea salt over the board and rub the juice of the lemon, lemon juice, and sea salt over the board. Let the board sit for about 20 minutes, then rinse it under running water and dry it with a dry tea towel. If the board needs oiling, you can also oil it.
Protect cutting board (Oil)
The oil protects the cutting board. By applying oil to the cutting board, you create a natural protective layer and prevent it from drying out.
Applying oil is necessary as soon as the cutting board appears dry and/or feels rough. It's best to use mineral oil for oiling the cutting board. Other options include vegetable oils such as peanut, almond, or coconut. Avoid other vegetable oils, such as olive oil, as they contain a flavor and/or odor that will eventually transfer to the board and, consequently, to the food after treatment with the oil.
To start, pour the oil onto the cutting board. Spread the oil over the entire board using a dishcloth or paper towel. Let the oil soak in for a few hours, then repeat this process until the board no longer absorbs the oil. Once the board is no longer absorbing the oil, it's ready to use!