The ultimate barbecue book

Black Smoke is the restaurant in Antwerp owned by barbecue guru and FavorFlav friend Jord Althuizen and well-known Belgian hospitality entrepreneur Kasper Stuart. In their book Black Smoke, they pay tribute to the perfect fire-cooked meal,

The foundation for Black Smoke was laid three years ago after a road trip by both men through the USA’s barbecue belt. Four thousand miles along barbecue meccas, renowned grill masters and classic barbecue joints. After the trip, the idea kept smouldering: to establish an ultimate barbecue experience in the Benelux. Next-level barbecue with all the classics on the menu, but also more refined dishes. The restaurant in Antwerp was a hit from the start. In 2019, the first Dutch Black Smoke location opened in Rotterdam, and now there is also the book.

Beyond the clichés
BBQ, Booze & attitude is the book’s subtitle. And these men certainly have attitude. The tough and rugged barbecue fun leaps off the pages, with mouth-watering recipe photos and atmospheric images by photographer Remko Kraaijeveld. All the dishes in the book (also served in the restaurant) have a smoky edge or a preparation related to a barbecue or smoker. What stands out is that the book goes far beyond the usual clichés. Meat hedonists will certainly get their fill with the familiar big meat preparations and burgers (called ‘suicide burgers’ here). In addition, there are plenty of lighter dishes with fish and vegetables, meticulously plated and worthy of a fine-dining kitchen.

Vegetarian
There are vegetarian dishes too, such as grilled watermelon (with buffalo ricotta, lemon cream and black olive crumble) and smoked polenta cake (with caramelised orange and raita). Why not have a barbecue dish for breakfast or lunch, as served at Black Smoke? Take Benedict Bastards: pulled pork with a poached egg on an English muffin with smoked mustard hollandaise. It is this mix that sets the restaurant apart from other well-known barbecue concepts.

Pickles
The extras that complete a barbecue meal are also given plenty of attention in the book. Think pickles, rubs, sauces, salads and hot sides – from baked beans to smoked aubergine caviar. There is also lots of attention to what you drink with it. From quirky beers and adventurous wines to crafted cocktails and iced tea. That makes this book very comprehensive.

Bone marrow luge
During the lunch at which the book was launched, I already got to sample some of the recipes. Among my favourites was the smoked beef carpaccio with caviar, pickled vegetables and roasted corn kernels. And in the fine & delicate category: grilled scallops with roasted tomato and a highly successful smoked beurre blanc. The star in the classics category: the bone marrow luge. Smoked and grilled pulled beef, served in a marrow bone with soft-cooked marrow, glazed with Jack Daniel’s Tennessee Whiskey and served with crisp toasted bread. Finish with a shot of whiskey that you slide down your throat through the marrow bone – like a slide. Barbecue fun indeed.

Title: Black Smoke – BBQ, Booze & Attitude
Author: Jord Althuizen and Kasper Stuart
Publisher: Kosmos
Price: €39.99