Het Ultieme Whisky- en BBQboek

The smoky notes in whisky are perhaps the most obvious combination with barbecue. Jeroen Hazebroek and Harry Havinga, with over 60 years of barbecue experience between them, combine their love for grilling and whisky in this book. The golden rule is: perfume your dish.

With “The Ultimate Whisky and BBQ Book,” you, as a barbecue and/or whisky enthusiast, will take on the challenge of finding the perfect match between ingredient and whisky. You’ll do this by injecting, spritzing, glazing, or mixing a splash into the marinade. Authors Jeroen Hazebroek and Harry Havinga show you that a good glass of whisky is not only delicious to drink alongside a barbecue, but that these two can also be excellently combined. First, they delve into how whisky is made and how the different steps influence its flavor. After that, we’ll taste.

The 60 varied recipes in this book are categorized by region. Go for steak and kidney pie with Speyside whisky from Scotland, or an Irish stew with lamb. Serve your prime rib of Angus beef with whiskey butter, or your spareribs with red bourbon barbecue sauce. Glaze Japanese pork belly with a whisky marinade, and Oosterschelde lobster is delicious in a rouille with some single malt. This book celebrates the friendship between whisky and barbecue and is full of traditional grilled dishes and exciting new recipes. Try them out and savor the whiskies that Jeroen and Harry recommend with them.

Also published in this series:
Het ultieme kamadoboek, Het ultieme vleesboek, Het ultieme open vuur- en braaiboek, Het ultieme burgerboek, Het ultieme pizzaboek, De ultieme BBQ gerechten in 30 minuten, Het ultieme bier- en BBQboek, Het ultieme streetfoodboek, Het ultieme low & slowboek & Het ultieme gietijzerboek.