I guess these opening introductions are standard here.... I am an American from Chicago area that has been living in the Netherlands (my wife is Dutch) for 4 years. Yes, the land of tulips (hundreds of acres blooming right now as I write this), windmills (both vintage and modern), and wooden shoes (not much worn any more), and where there are more bicycles than residents. I enjoy making mead, gardening and of course, grilling/smoking.
My principal tool has been a Weber kettle grill, but I just ordered a Pit Barrel Cooker yesterday from a place in UK, although it's not as affordable as it is in the USA. Am anxious to try a duck on it. Have done a few brined and spatchcocked ducks on grill, and even tried one years ago on an indoor electric rotisserie but the drip pan overflowed. Will be interesting to see how the PBC does with it and all that fat that inevitably drips from it. Their video says it turns out great.
I also enjoy doing brisket. Originally, it took me 4 or 5 attempts while I was still in America to get it right, and Meathead Goldwyn became something of my guru when (at the time), he was the only one that mentioned "the stall". Since then, I've had many successes, but it is a challenge to find a brisket here where the typical meat servings are about 4 ounces. Before you laugh, know that the Dutch are the tallest people in the world, and my 77 year old female neighbor rides a bike 20 miles, so they're quite healthy. But, when I first looked at the meat counter(s) over here, I didn't recognize anything except rib steaks (very thinly cut), and entrecote (filet). Everything is cut differently, and into smaller pieces. Most BBQ here is kabobs, although the Dutch are starting to "up their game" and have a TV series now.
http://www.rtl.nl/grillmasters-wie-is-de-beste-bbqer-van-nederland/#!/342009/ (Google Translate is my friend).
Have been making some widely appreciated burgers here (about 1/3 lb, nicely seasoned and with a cheddar slice), but it has taken years to find some butchers that have or will do large American cuts. Even that is somewhat limited as they don't want to do an entire cow or piggie in American style cuts, but I can get a few cuts. Turkey (regular ones, not the big breasted american supermarket kind) is available on special order (about 9 lbs), and I can special order brisket (took 2 or 3 attempts and multiple print out diagrams to get it cut right); sometimes a beef rib roast or thick rib steaks, and some nice pork ribs are available from a butcher that raises pigs. I have never seen a cured ham here (except thin sliced lunch meat) but they have some outstanding lamb from the island of Texel on the north coast. And of course, the range of beers, Belgian and otherwise, to wash it down is awesome. The big cuts are out there if you know where to go.
Can't wait for my 18 guage porcelin lined 30 gallon beauty to arrive.
