The Fool’s Sandwich – Beer glazed ham #BBQZOT
Crazy about BBQ or a being a BBQ fool. The boundary between the two is thin. According to brewery de Halve Maan it clearly tends towards the second so the only remaining Bruges brewing institute asked me to become their #BBQFOOL and develop some BBQ dishes with or for the Brugse Zot beers (Bruge’s fool in english). Cooking with beer you don’t have to ask me twice. Certainly not at a brewery that also has a high emotional value for me. Not by the delicious Brugse zot beer but by their Straffe Hendrik, the last beer my grandfather drank before he died and still one of my favorites. But as a bbq fool I’m going to work with the beer and make “The Fool’s sandwich” with a beer lacquer based on Brugse zot double to serve with the delicious triple. Curious about this crazy sandwich? Time to read on.
Disclaimer: Paid post in cooperation with Brewery de Halve Maan. All opinions expressed are personal and sincere.
The old belgians did not allow themselves to be suppressed just like that. Ask our Roman “friend” Julius Caesar. But also the Austrian emperor Maximilian was able to experience this at first hand. His experience forms the basis of the nickname of the people of Bruges. When the emperor tries to suppress a rebellion against the high taxes, the people of Bruges decide to capture the emperor. After the release the emperor forbids the people of Bruges to give annual fairs or feasts. In order to get the emperor back on their side, the people of Bruges organise a big crazy party with the aim of reopening the fairs and building a “madhouse”. The Emperor responds to this by saying: “close the city gates and you’ll have your madhouse right away”. This event forms the basis of the spot name “Bruges fools” on which the beer is based. In honour of this delicious beer we return to the Burgundian Breughel meal with a delicious piece of lacquered ham for The Fool’s sandwich.
Another Bruges rebel is the butcher Jan Breydel. When you think of a Bruges sandwich you soon think of Breydelham. The Fool’s sandwich is a sandwich with smoked Breydelham in a lacquer based on Brugse Zot dubbel. Ask your butcher to cut off a few slices of ham with a thickness of +- 0.5cm. Then smoke them at a low temperature until the beautiful light pink colour looks deep pink. Meanwhile you make the delicious beer syrup. For the occasion and generosity I add a knob of butter to the syrup. Believe me you will keep on dipping your finger in this syrup/caramel before using it as a glace for the Breydelham. By the way, you can easily do this by putting the beer syrup in a Skillet and caramelize the ham in it at a higher temperature before grilling it briefly. This way this beer syrup sticks nicely to the ham and the eating comfort of The Fool’s sandwich is just that little bit higher. The sweet taste is balanced by a fresh salad based on fennel and apple. On top of that, a blond Brugse Zot and your lunch is already a success.
After eating “The Fool’s sandwich” I head to Brewery “de Halve Maan” for a company visit. A guided tour of this brewery was already a while in the planning. In a next post I will be happy to tell you more about it and share some impressions. You can eat The fool’s sandwich while the ham is still nice and warm. But don’t hesitate to keep the leftovers (if there are any). Feel free to take The fool’s sandwich with you to work and let your colleagues dilute for a while! Have fun preparing this dish!
- 4 sandwiches
- 2 cuts of +-0.5 cm Breydel ham
- 300 ml Brugse Zot double
- 75 gr sugar
- 1 knob of butter unsalted
- 1 fennel
- 1 sour apple
- 1 handful of raisins
- 1 El cider vinegar
- 1 El Brugse Zot blonde and the rest for the chef
- 1/2 juice of lime
- 1/2 tl mustard
- 1 tsp walnut oil
- pepper and salt to taste.
Add the blond beer, cider vinegar, mustard, walnut oil and the juice of the lime to a mixing bowl. Mix it all to a light mass. Taste and season with salt and pepper.
Cut the fennel and apple into fine strips and stir in the dressing. Finish with the raisins and keep in the fridge until just before serving.
Prepare your BBQ for an indirect session at low temperature (90-130°C) and add a cube of smokewood between the coals.
Once the smoke becomes thin and bluish, add the pieces of Breydelham to the indirect zone and smoke at low temperature for +-1 hour. In the meantime you can make the beer glaze
Mix the butter, sugar and the Brugse Zot double in a saucepan or skillet and bring gently to the boil. Let the sauce thicken until you get a syrup texture.
Increase the temperature in your BBQ and continue working over direct heat. Place the skillet on the fire with the beer syrup and place the smoked Breydel ham in it. Caramelize each side for +-2 minutes and then grill briefly so that the sauce sticks nicely.
Cut the bun into 2 parts and brush with sunflower oil. Grill the rolls briefly over the direct heat until they get a nice crispy crust.
Place a piece of fennel salad on top of the sandwich with some slices of the lacquered Breydelham on top.