A look at whats coming up. On the grill we visit the world barbecue championships and ireland. Under the microscope a photographer from the netherlands quick tears under the lens. And between the trees a very special trait house hotel. For foodies sort of the whos who truly appreciates fine dining barbecuing is an essential part of cooking while its not just about throwing a piece of meat on the grill fine barbecuing sometimes requires slow cooking of about eighteen hours or more to get the right flavor well to take things even one step further there is a grill World Championship which takes place every two years now this year in ireland eighty teams from thirty countries braved bad weather to face off in europes biggest barbecuing competitions so lets find out who won first place. Chicken with sweet potato and maple syrup. Cold shoulder marinated in apple juice and imaginative desserts of course all straight from the barbecue the international barbecuing elite has gathered in the iris
Championships in ireland. Under the microscope a photographer from the netherlands quick tears under the lens. And between the trees a very special treat house photo. For foodies sort of the whos who truly appreciate fine dining barbecuing is an essential part of cooking while its not just about throwing a piece of meat on the grill fine barbecuing sometimes requires slow cooking of about eighteen hours or more to get the right flavor well to take things even one step further there is a grill World Championship which takes place every two years now this year in ireland eighty teams from thirty countries braved bad weather to face off in europes biggest barbecuing competitions so lets find out who won first place. Chicken with sweet potato and maple syrup. Cold shoulder marinated in apple juice and imaginative desserts of course all straight from the barbecue the international barbecuing elite has gathered in the irish city of limerick for the world barbecue championships some five hund
Championships in ireland. Under the microscope a photographer from the netherlands quick tears under the lens. And between the trees a very special trait house hotel. For foodies sort of the whos who truly appreciates fine dining barbecuing is an essential part of cooking while its not just about throwing a piece of meat on the grill fine barbecuing sometimes requires slow cooking of about eighteen hours or more to get the right flavor well to take things even one step further there is a grill World Championship which takes place every two years now this year in ireland eighty teams from thirty countries braved bad weather to face off in europes biggest barbecuing competitions so lets find out who won first place. Chicken with sweet potato and maple syrup. Cold shoulder marinated in apple juice and imaginative desserts of course all straight from the barbecue the international barbecuing elite has gathered in the irish city of limerick for the world barbecue championships some five hun
One for charm referred to hide his subjects to tears heres a look at whats coming up. On the grill we visit the world barbecue championships in ireland. Under the microscope a photographer from the netherlands quick tears under the lens. And between the trees a very special treat house hotel. For foodies sort of the whos who truly appreciates fine dining barbecuing is an essential part of cooking while its not just about throwing a piece of meat on the grill fine barbecuing sometimes requires slow cooking of about eighteen hours or more to get the right flavor well to take things even one step further there is a grill World Championship which takes place every two years now this year in ireland eighty teams from thirty countries braved bad weather to face off in europes biggest barbecuing competitions so lets find out who won first place. Chicken with sweet potato and maple syrup. Cold shoulder marinated in apple juice and imaginative desserts of course all straight from the barbecue t
a few minutes the team scooped the german championships with this ditch maybe the cheering here will be equally impressed. but there is some stiff competition here it s amazing just how diverse barbecue does it can be now the competitors will have to be patient for two hours while the jury talks up the points. who will get the gong the team good you would go home empty handed this time but they ve had a lot of fun however things are looking good for another german team. here. it s a title that the team will hold for the next two years when it comes to barbecuing this team is really hot stuff. herbert ewing certainly has come a long way all right staying on the subject of food berlin is hosting a major calling or event this week more on that at the top of today s express.