{"id":5687,"date":"2018-07-11T10:00:38","date_gmt":"2018-07-11T10:00:38","guid":{"rendered":"https:\/\/blogs.transparent.com\/dutch\/?p=5687"},"modified":"2018-07-11T08:45:06","modified_gmt":"2018-07-11T08:45:06","slug":"dutch-summers-are-for-grilling","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/dutch\/dutch-summers-are-for-grilling\/","title":{"rendered":"Dutch Summers are For Grilling"},"content":{"rendered":"

The Netherlands-Belgium area has been experiencing a\u00a0hittegolf\u00a0<\/em>or\u00a0heatwave bringing temperatures to around 28 degrees Celcius which is about 80 degrees Fahrenheit. Each weekend, grocery stores and\u00a0slagerijen<\/em> are sold out (or almost) of all the delicious meats for barbecue\u00ebn<\/em> or grilling as well as sides and bread. Because grilling can vary a lot per country, I compiled a list of the most common Dutch grilling dishes and vocabulary to help you make a delicious summer day BBQ!<\/p>\n

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Photo taken by Mattias Hallberg found in Flickr.com with license CC BY-SA 2.0<\/p><\/div>\n

BBQ Hulpjes<\/em><\/h3>\n

To warm up your grill, you have several options and aides. You need to look for\u00a0briketten<\/em>\u00a0or\u00a0houtskoolbriket\u00a0<\/em>(coal), as well as\u00a0aanmaakblokjes<\/em> that help start the fire faster. An\u00a0aansteker<\/em> such as\u00a0lucifers<\/em>\u00a0or matches is a must, and there is also a\u00a0brikettenstarter<\/em> that lights up the coals quickly.<\/p>\n

Vlees voor op de BBQ<\/h3>\n

Stokjes,\u00a0spiesen\u00a0<\/em>or skewers are a must in Dutch grills (as I can imagine everywhere else!). You can buy all sorts of stokjes<\/em> like\u00a0kip, varken<\/em> and vlees<\/em>. There are also the seafood versions with shrimps,\u00a0groentenstokjes<\/em> and mixed ones. Most\u00a0slagerijen\u00a0<\/em>sell these already gemarineerd<\/em> or marinated.<\/p>\n

Bacon is not exclusive to Dutch cuisine, but the way it is presented in the Netherlands is quite new to me. One very popular grilling meat is bacon cut in a similar way as a steak. These are also sold natural or\u00a0gemarineerd.\u00a0<\/em>In addition to the\u00a0speklapjes,\u00a0<\/em>you can find at the store\u00a0entrecotelapjes, rosbieflapjes,\u00a0<\/em>and\u00a0filelapjes.<\/em><\/p>\n

Worst<\/em>\u00a0or sausage is another common dish in Dutch BBQs. There are many varieties, much to do with how close Germany is to us, such as\u00a0bratworst,\u00a0<\/em>and also many marinades.<\/p>\n

Bijgerechten<\/h3>\n
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Photo taken by Suzette found on Flickr.com with license CC BY 2.0<\/p><\/div>\n

Bijgerechten\u00a0<\/em>or side dishes are also useful to know. A rundvleessalade <\/em>is like a potato salad with some shredded meat. In Limburg and Brabant, this is commonly known as\u00a0koude\u00a0schotel\u00a0<\/em>or literally cold dish, but it isn’t the exact same thing as the rundvleessalade. <\/em>A koude schotel<\/em>\u00a0is a lot more generous in the meat department than the Holland version. Albert Heijn has a delicious recipe online which you can check out here<\/a>.<\/p>\n

A popular appetizer during a BBQ is, of course,\u00a0stokbrood<\/em> with\u00a0kruidenboter<\/em> or butter with herbs. I personally like\u00a0zeezoutboter\u00a0<\/em>better.<\/p>\n

In regards to vegetables,\u00a0aubergine<\/em> and\u00a0courgette<\/em> are staples in the Dutch kitchen as well as potatoes and\u00a0paprikas.<\/em><\/p>\n

Sauzen<\/h3>\n

No good grill would be complete without a good variety of sauces or\u00a0sauzen.<\/em> While I was doing some research for this post, I found a video of a chef who said that in the Netherlands, most sauces and marinades are sweet. I am not an expert on sauces, so I cannot agree or disagree with him. The sauces I see most often are your regular sauces such as\u00a0satesaus, sambasaus, knoflooksaus,\u00a0<\/em>and\u00a0curry<\/em> kruiden ketchup<\/em>. The Greek yogurt and cucumber sauce tzaziki is also a popular dip\/sauce.<\/p>\n

Other Useful Words<\/h3>\n

When buying ingredients, you might run into words like\u00a0biologisch<\/em> which translates into organic,\u00a0vegetarisch<\/em> or vegetarian, and\u00a0beter leven<\/em> which is usually for free-range chickens and pigs. If you are ever in doubt of what to call certain things or want to expand your food vocabulary, I would suggest a visit to the grocery store websites such as Plus<\/a> and Albert Heijn<\/a> and just look through their product list. My mom likes to learn eating habits in the Netherlands by looking through the grocery store magazines that have recipes and tips. In these magazines you can also learn a lot of new vocabulary related to food!<\/p>\n

In the following video,\u00a0top chef Julius Jaspers gives 5 really handy tips!<\/p>\n