Gourmet vs BBQ — What's the Difference?

Gourmetten and BBQ — both are about eating together, preparing meat, and having a good time. Yet, they are fundamentally different traditions with their own culture, techniques, and flavour profiles. In the Netherlands and Belgium, gourmetten is primarily a Christmas tradition, while BBQ is enjoyed year-round. But what exactly is the difference, and can you use a dry rub when gourmetten?

What is Gourmetten?

Gourmetten is a Dutch tradition where guests prepare small pieces of meat, fish, vegetables, and other ingredients themselves at the table on an electric gourmet set — a device with small aluminium pans and/or an upper grill plate. It takes centre stage on the table, and everyone prepares their own bites.

Gourmetten is not outdoor BBQ and has little to do with smoke or charcoal. It is more akin to Swiss raclette or Asian hot pot — a cosy, interactive way of eating where the social aspect is central.

In Belgium, gourmetten is sometimes called table barbecue, although that term is also sometimes used for devices that do have a real grill plate above a heat source.

What is BBQ?

BBQ (barbecue) is the preparation of meat over or next to a heat source — charcoal, wood, gas, or pellets — outdoors on a grill or smoker. BBQ has two main forms:

  • Direct grilling — food directly over the fire at high temperatures. Burgers, sausages, steak. Fast and hot.
  • Low & slow smoking — food next to the fire at low temperatures (110–130°C) for many hours. Brisket, pulled pork, spareribs. Slow and aromatic.

BBQ is an outdoor activity and is about fire, smoke, and temperature control. The flavour comes from the Maillard reaction, caramelization of the rub, and the smoky flavour of the wood — things that are not part of gourmetten.

→ Direct vs Indirect Heat — when to use what?
→ Low & Slow BBQ — the complete guide

Gourmetten vs BBQ — the differences at a glance

  • Location: Gourmetten = indoors at the table. BBQ = outdoors on the grill.
  • Heat source: Gourmetten = electricity. BBQ = charcoal, gas, wood, or pellets.
  • Smoke: Gourmetten = no smoke. BBQ = smoke is a flavour enhancer.
  • Temperature: Gourmetten = 150–200°C on the plate. BBQ direct = 200–300°C. BBQ low & slow = 110–130°C.
  • Cooking time: Gourmetten = bites in 2–5 minutes. BBQ = minutes to hours.
  • Season: Gourmetten = mainly Christmas and holidays. BBQ = all year round.
  • Social dynamics: Both are social, but with gourmetten, everyone prepares individually. With BBQ, there is often one pitmaster.

Can you use a BBQ dry rub for gourmetten?

Absolutely — and it makes a huge difference. Many people barely season their gourmet meat, while a good dry rub elevates the bites to a whole new level. A few tips:

  • Apply the rub in advance — at least 30 minutes before gourmetten, so the spices can penetrate.
  • Use rubs without much sugar for the pans — in the small aluminium pans, sugar can burn quickly. On the grill plate, sugar works fine.
  • Small pieces, robust rub — gourmet bites are small, so the rub needs to release its flavour quickly. Use a generous layer.

Best rubs for gourmetten:

  • Korean BBQ Rub — sesame and gochugaru on small chicken and beef pieces. Perfect KBBQ atmosphere at the table.
  • Shawarma BBQ Rub — on lamb and chicken in the pans. Middle Eastern flavours without the grill plate.
  • Jamaican Jerk BBQ Rub — on chicken pieces and shrimp. Spicy and aromatic.
  • Toscana Fire BBQ Rub — on pork and vegetables. Italian and herbal.

Do you want to go from gourmetten to real BBQ?

Gourmetten is a great way to get acquainted with preparing meat at the table — but if you want to discover the taste of real smoke, bark, and low & slow, the step to BBQ is smaller than you think.

→ BBQ Rub Guide for Beginners — how to use a rub?
→ BBQ Tips for Beginners — everything you need to know
→ Which BBQ Rub suits me? — selection guide
→ Christmas Dinner BBQ — inspiration for the holidays