BBQ Meatup at the Crole Hoeve

Estimated reading time: 7 minutes

Francine organize you just a BBQ event here on the Hoeve”. I don't know whether Leon had fully foreseen what would happen next, but I got to work with great enthusiasm. It soon became clear to me that the BBQ world is a close-knit community. With only a few avid BBQ'ers among my followers, I first had to get a foothold in this world. I wrote a short and powerful message to see what kind of reaction there was and whether there would be any interest in a BBQ Meatup at the Crole Hoeve Sint-Oedenrode

BBQ, beer, Limousine beef…

With these words I started my message and then the personal invitation to spend a day together at the Crole Hoeve. After consultation with Leon Moonen, the owner of the Hoeve, we decided that we should give the BBQ ' ers it meat of a Highlander would have it boned.

These Highlanders live in the Staatsbosbeheer areas, in the Vressels forest, a stone's throw from the Hoeve. This meat has a completely different taste than the Limousine cattle and we wanted to offer the men a special day. Apart from the fact that it had to be a cozy get-together, we decided that it could also involve a bit of education.

A complete club

After some searching I had gathered a nice club, but in my opinion there were not enough of them. On Facebook I came across a private BBQ group and signed up for it. Fortunately, I was immediately accepted and after a few days I took the plunge and decided to send an open invitation to recruit some extra people. Well I knew that!

Well over two hundred registrations… By means of a lottery, a number of winners emerged who were also allowed to attend this event. It quickly became clear how the event was alive when I created a WhatsApp group, my phone was ringing with messages. All BBQ'ers passed on their recipes and with what I saw, the food promised to be fine.

Boning, cutting, preparing

Despite the fact that these men very often meat and knives in the weather are pale while boning a number of pieces of meat that there was quite a bit to learn. Regular butcher Johan managed to teach the men some new things. Of course they were also allowed to work themselves to cut their own piece of reserved meat from the front or back piece.

A number of BBQ's were already being fired up outside and luckily the weather was with us. With a nice sun on the ball, everyone could get to work. Despite the coziness and relaxed atmosphere, I certainly felt some tension here and there, because of course we still had to demonstrate to each other how well people had mastered their dish.

BBQ Meatup at the Crole Hoeve

Apart from the fact that preparing the meat would be a big part of the day, Leon also wanted to show the men some of his work. So with a beer in hand and with roaring laughter we drove in the covered wagon to the Vressels forest. Here we visited the Highlanders in the wild and Leon explained to the men how he raises his animals without antibiotics or other additives. A beautiful piece of nature management with the welfare of the animals of paramount importance. (click here for the images from the weekly vlog)

Fire up the grill!

Sizzling Greeneggs, a glowing quoco, well-heated kamados, a small selection of equipment that all ensured a comfortable temperature at the same time. But more importantly also for the tastiest dishes that passed by one by one, and that everyone proudly presented to each other. One even tastier than the other. For me as a lover of a good piece of meat a real pleasure to be able to taste all this.

Although I started the day with the cry "welcome tough men and rough people" it turned out during the day that the appearance may be very rough, but above all they are nice people with their hearts in the right place. But above all also a great passion for BBQ and making delicious dishes.

BBQ Meatup at the Crole Hoeve

All good things come to an end and so does this more than successful day at the Crole Hoeve. That food, and the preparation of it connects that became clear once again. Where some people only knew each other via Instagram or the internet, after this day we said goodbye to each other as good friends. The huge stream of messages and whatsapps after the event gave Leon and me the satisfaction that the event was well followed by those who were not there or even canceled because my face was not yet a very familiar face in this world. crole farm Sint-Oedenrode

Thanks to all participants for your enthusiasm, it was an unprecedented fun event. It is clear that there will be a second edition of this MeatUp. I look forward to seeing you again at the next! Thanks also to Leon for giving us all the freedom to organize this event and its implementation. crole farm Sint-Oedenrode

This event is organized in a paid collaboration with the Crole farm.

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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