BBQ as it should be: craftsmanship, fire and exceptional meat

A successful barbecue doesn’t start with the fire, but with the product. At Dierendonck, everything revolves around craftsmanship, terroir and respect for the animal. From carefully selected breeds to artisanal ageing and refined preparations: every cut of meat tells its own story.

And you can taste it on the barbecue.

Fire as an extension of flavour

Barbecuing is more than just grilling. It is a way of cooking where time, heat and craftsmanship come together.

That is why we work with meat that has character:

• authentic breeds
• pure flavours
• artisanal preparations
• natural ageing
• products with a distinctive terroir

BBQ tips from Hendrik

1. Let the meat breathe

Take the meat out of the refrigerator at least 30 minutes before cooking. This allows it to come to room temperature and ensures a more even cook.

For premium cuts such as côte à l’os, pluma or entrecôte, this makes a world of difference.

2. Work with two heat zones on your BBQ

A great barbecue is all about controlling the fire.

• Direct heat → for a powerful crust
• Indirect heat → to continue cooking gently

This way, you preserve juiciness while developing maximum flavour.

3. Less is more

Quality meat does not need an overload of seasoning. Sea salt, pepper and fire are often enough to bring out the full character of the meat.

That is the strength of craftsmanship and terroir: pure flavours that speak for themselves.

4. Use a meat thermometer

If you want to grill meat perfectly, a thermometer is essential.

Recommended core temperatures

• Beef medium-rare → 52–55°C
• Pork → 63–68°C
• Chicken → 72°C

This prevents dry meat and helps you get the most out of quality products.

5. Let the meat rest

Allow the meat to rest for a few minutes after grilling. The juices redistribute throughout the meat, making it more tender and flavourful.

Patience is also an ingredient.

Rule of thumb:

• small cuts → 5 minutes
• large cuts → 10 to 15 minutes