I was in Hall 8 cooking at the Burnout Kitchen doing 10 am and 5 pm demos of American BBQ. I chose the quintessential American Instagram meats of Brisket and Beef Shortribs (aka Dino Ribs) as I guessed that was what the 35,000 attendees want to see.
There were two other pitmaster on the same stage also with Alex representing Brazilian BBQ (@strausnabrasa) and Jan Scannell from Cape Town representing African Braai barbecue (https://braai.com). They focused on fast direct fire grilled items like Churascaria Picanha, Coriander Lamb Lollipops, Peri Peri Chicken, and Chimichurri sauce.
It was long 20K pedometer days of cooking, cramming in sightseeing, great German food and 28 IPAs, and interacting with endless line of fans which I did not know I had in Europe (seemed many knew me and stopped by for selfies). Even Pitmaster X who is a HUGE barbecue personality dropped by to say hello. Maybe a collab with him in the Netherlands might be coming in the future? Ditto for the German, Italian, Irish, Hungary, and many EU pitmasters who dropped by to say hello after hearing me announce on the PA that I was cooking brisket and dino ribs!