Barbecues, short BBQ, are conquering the world. But we are not talking about barbecuing on a Sunday evening in the backyard.
THE WORLD IN 30 MINUTES
Barbecue - Meat in Perfection
52' (GER, ENG subs), 30' (GER)
Yes, meats are prepared with hot air and the characteristic delicate smoky flavour in a smoker for often over twelve hours or more, but here these BBQ-ers compete to make the “Grill master” or "BBQ King" printed on their aprons a reality. Observations at a BBQ competition in Hutchinson, USA, and in Brugg, Switzerland have led many to see a new side to the world of BBQ. Having become a sport for the well-to-do and passionate, BBQs nowadays are competitive and constructed in a tight manner. Giant portions, the special sauce at Arthur Bryant's BBQ temple in Kansas City, a smoker for 2.5 tons of meat: the Swiss cow "Barbe Q" and refined BBQs in private settings – are what you will find on this very hot scene! A very serious and equally amusing insight into the world of meat delicacies.
||Barbecue – Fleischliches in Perfektion
||52' (GER, ENG subs), 30' (GER)
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