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BBQ Vice World Champion: Dirk Bey is a pro on the BBQ

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Posted May 10, 2014
Late last year the Mülheim was at the World Food Championships in Las Vegas. "As expected, the Americans have the first places decided among themselves," he is still proud of a place in the midfield for the team "GutGlut ". "Vegas was just super exciting, it was great to grill there." The next challenge is waiting on August 3: In Schweinfurt, the German Championships will take place this Sunday. "GutGlut" arises in all five categories of the challenge.

Bey's passion for grilling began eleven years ago

Starting Bey has a passion for grilling almost exactly eleven years ago. At that time the native of Duisburg sat together with friends and saw on TV a report on the BBQ Championship at Lake Balaton, western Hungary. Because Bey has anyway always liked to cook and the gang met regularly for dinner, was made quickly: "What they can do, we can too!" No sooner said than done: Six weeks later took the six-person team "GutGlut" at the German Championships in Bad Lippspringe part. Here they had to establish themselves as the only team from NRW to about 30 experienced team. With success: The group from Mülheim and Essen the title of the German master of Amarteure secured. In 2003, the Germans were on during the World Cup in Jamaica, as a sponsor jumped in the company Hela one. Meanwhile counts "GutGlut", since 2006 a registered society, including Steinel and compatriot to his sponsors. Even in the media professionals were already seen, have worked with RTL, Pro7 and the WDR. Recently, they have also turned to the chefs, Björn Friday and Stefan Marquard for different formats.

Cookbook with 111 recipes is planned

By the way, the team plans its own cookbook with 111 recipes from the past eleven years. Classic American Barbecue Recipes form here still too isolated. On the contrary: Especially popular are filled or coated in Germany roast, stuffed chicken breast and (homemade) sausage, says the expert. However: When dealing with the subject of "Barbecue" soon notices: Actually, everything is on the grill feasible, ranging from appetizers through the main course through to dessert.Depending on requirements, the heat from gas and coal can be used directly or indirectly. Bey recommends - as Desert Barbecue: "A Black Forest cake as Eisvariante." Also a treat: Pork fillet stuffed with chanterelles, bacon and onions or chives and peach in the summertime. But also fresh bread bakes on perfectly. His goods "refers GutGlut" way of Otto Gourmet, Rungis Express or from local trustworthy butcher. 

The Mülheim is pleased that the interest in barbecue continues to grow and the demand for barbecue courses, demonstrations and small town Championships rises. Beginners advises the 42-year-old a kettle grill with two coal-or gas fields. He now owns several Grills and Smoker. No wonder take over but he and his colleagues together with fellow team catering for up to 800 people within a radius of approximately 200 kilometers. Learn more about "GutGlut" can be found online as well. 

http://www.lokalkompass.de/muelheim/spass/bbq-vizeweltmeister-dirk-bey-ist-ein-profi-am-grill-d433881.html

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