Watch our cooking demonstrations below and discover the new generation of BBQs 007
MeatHeat a place where we put every product in the spotlight! Both in the preparation and on the table!
Deliciously fresh from the counter, prepared on our grill on the spot.
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Both in our butcher's shop and in our snack bar, we want to offer tasty fresh products at an affordable price.
We like to share our passion and expertise with you !
Our snack bar is also used to share know-how with professionals through demos and trainings, but also in the form of theme evenings. Home cook, friend or chef, everybody is welcome to share his passion and present his specialities.
demo's
27 mars 2025 , 7 pm - 10 pm
Basic BBQ workshop part 1. 89€/p
We suggest to follow the two sessions iff its possible to make you free.
This course focuses on the basics of culinary barbecuing. During the first lesson we focus on some practical tips and tricks: description of the different types of appliances, the difference between grilling and barbecuing, types of grills, purchase of your barbecue, maintenance of the grill, (un)necessary accessories, flavors the barbecue, difference between types of charcoal... The theory/interpretation is given in a practical way, every evening you stand at the grill and taste all the dishes. Appliances we use, definitely the BBQCURD 007, under and over the fire, Kamal 53 (Ceramic BBQ) Table BBQ Joya (nice snacks together around the bbq) Gas BBQ, playing with aromas, yes on the gas BBQ. Cold smoking and hot smoking on the Smoker. And Atmosphere and conviviality 10, for the Tiger Fire, the round plancha BBQ, with the wood fire in the middle of the plancha...So much much to experience, experience and taste in the form of a 6-course menu, at €69/p, pre-registration is required, welcome
course of the evening:
We prepare various dishes based on meat and vegetables on the barbecue
19h: snack on arrival and introduction
Then everyone gets to work to prepare 3 snacks
preparation main course (pork)
preparation dessert (fruit) 22h
3 Avril 2025 7 pm - 10 pm
Basic BBQ workshop part 2. 89€/p
We suggest to follow the two sessions iff its possible to make you free.
During the second workshop we follow the same pattern, on this evening dishes are prepared based on meat and especially fish. The finish of your product is also discussed. You will get started with all the devices we have available. Techniques such as direct and indirect, caveman style, low & slow, core temperatures are discussed and/or demonstrated. After these two evenings you will have the basics with you and you can start practicing and experimenting! Fire, food & fun!!
Appliances we use, definitely the BBQCURD 007, under and over the fire, Kamal 53 (Ceramic BBQ) Table BBQ Joya (nice snacks together around the bbq) Gas BBQ, playing with aromas, yes on the gas BBQ. Cold smoking and hot smoking on the Smoker. And Atmosphere and conviviality 10, for the Tiger Fire, the round plancha BBQ, with the wood fire in the middle of the plancha...So much much to experience, experience and taste in the form of a 6-course menu, at €69/p, pre-registration is required, welcome
course of the evening:
We prepare various dishes based on meat and vegetables on the barbecue
7 pm snack on arrival and introduction
Then everyone gets to work to prepare 3 snacks
preparation main course (beef tasting)
preparation dessert 10 p.m
BBQ WORKSHOPS ONLINE
Our mission from 20-21 is to bring our reinvented BBQ Concept. The device that has been designed for this will be on view and offered for sale from 20 MARCH. We have opted for an affordable, sturdy version that can be used by both consumers and professionals. 46 kilos of residual free steel (INOX) that will ensure that this will become a lifesaver, so indestructible. Each device is given a unique number. We will not only sell that device, but also provide the necessary prescription support. This also for life. Due to this difficult situation around corona, we will start at the end of March & April with online and weekly videos on our social media, with numerous recipes and applications of these new techniques.
There will also be several online workshops, which will allow you to follow the applications live online, as well as ask questions live. How this will place will be announced, the dates can be found below.
If the measures allow it back, we will also go back with an audience who will bring workshops live. The BBQ theme "BBQ reinvented" is presented in the form of a menu: some snacks, appetizer (s), main course, dessert.
Do you, as a company or as a private individual, want to introduce your employees, customers or acquaintances, friends, family, to the new BBQ Era we are going to write together .... then this is "it" of witnessing in 20 24.
Please reserve in advance via email info@meatheat.be, Price module will still be online (excluding drinks).
Is everything going according to the corona measures that will apply at that time?
Spend the night in our guesthouse or rooms.
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There are several possibilities to spend the night with us. There is accommodation for individuals, couples and groups up to 18 persons. Bathroom, kitchen and parking space are available. Contact us for more information.
Our story
A butcher shop with a family tradition of more than 80 years to this day even a grill restaurant, of which we have made an expedition over the past 30 years, across the borders, from Harelbeke to faraway Panama. Expedition Robinson was the highlight, that experience resulted in the devising of a new concept: the table bbq that is still part of our grill restaurant concept today! It could eventually be commercialized through the TV program 'De creators' in 2007, this ensured that I could bring my message throughout Europe around table barbecues to the major distribution centers as well as to all kinds of grill restaurants. A presentation in a grill restaurant in the middle of the Vltava – the river that divides Prague in two – is one of the many highlights of that adventure.
The various cooking trips to the far South were also a source of inspiration for our grill restaurant! From a beach BBQ with local fresh products bought at a local market, to a surprise BBQ with the locals in the Atlas Mountains, cooking in the middle of the desert in handmade stone vases, deep in the sand in a roaring fire. Piece by piece cultural bbq chocs. We now also create such chocs in our grill restaurant, and we clearly distinguish ourselves from any other grill restaurant.
These experiences, together with the drive that was given to me by my parents, formed the basis of our grill restaurant, when I took over the flag from my passionate grandparents 30 years ago. The life that then mainly took place around the church tower has changed considerably due to globalization, and you can also notice this globalization in our concept in our grill restaurant. Today I am often contacted by both National grill restaurants and international grill restaurants to present our grill restaurant vision there, and to coach those grill restaurant teams, in order to offer their grill restaurant the difference compared to their own. competitor grill restaurant.
In this way I can recognize myself that my passion for playing with fire has become the common thread in my daily life. Grill, grilling, barbecue, fire, passion, are words that are often used by customers, friends, family members, as well as the name Curd. As a result, the creation of the BBQ CURD brand is certainly not surprising.
As a child I proclaimed "I'm going to buy the whole corner, and put up apartments". That dream has changed over time. Adapted to the needs, together with my family, wife and children, at the service of our multicultural population. Both in our butcher's shop and in our bar, everything will be served fresh from the counter, nicely grilled on the bbq, and this for an affordable price.
In our bar we want to share our knowledge, both with professionals during demos and trainings such as the charcoal cuisine X-OVEN, and with individuals in the form of theme evenings. We invite a house cook, a friend or a chef to bring his specialty to our Dovy Cuisine. Anyone can make a reservation for such a tasty evening.
We see the river of international traffic along which we are located as a source of inspiration. Our butchery is often a melting pot of different nationalities. If you come for a nice piece of roast beef in the butcher's shop you might run into a foreign visitor of our guesthouse!
A concept that puts the butcher back on the map as a craft!