Smokin’ Style: DutchMade® Leather BBQ Apron “Freek” Review

Today, I’m diving into a product that combines style, craftsmanship, and functionality: the DutchMade® Leather BBQ Apron “Freek” in a rich chocolate-brown finish. Whether you’re searing steaks or flipping burgers, this apron promises to take your BBQ game to the next level.

But before we get to the nitty-gritty, let’s learn a bit about the brand behind this beauty.

Who Are DutchMade®?

DutchMade® is a Netherlands-based company known for crafting handmade leather products. Their range spans aprons, wine bottle holders, bags, and even furniture accents. They take pride in creating high-quality, personalized goods using vegetable-tanned leather—a sustainable alternative to chemically treated leather.

The tanning process, though slower (taking 1 to 3 months), ensures that DutchMade® products are durable and eco-friendly. Each piece is handcrafted in their Terheijden studio by skilled artisans, using premium Dutch-sourced leather.DutchMade® is a Netherlands-based company known for crafting handmade leather products. Their range spans aprons, wine bottle holders, bags, and even furniture accents. They take pride in creating high-quality, personalized goods using vegetable-tanned leather—a sustainable alternative to chemically treated leather.

The tanning process, though slower (taking 1 to 3 months), ensures that DutchMade® products are durable and eco-friendly. Each piece is handcrafted in their Terheijden studio by skilled artisans, using premium Dutch-sourced leather.

A Legacy of Craftsmanship

DutchMade®’s story is rooted in the rich history of Buffel Lederwaren Atelier, established 70 years ago. Initially crafting leather footballs for European championships, Buffel expanded to produce gear for the police, defence forces, and even the Dutch royal family. Today, DutchMade® channels this legacy into lifestyle products that blend practicality and sophistication, including their iconic leather BBQ aprons.

Meet the Leather BBQ Apron “Freek”

The “Freek” apron is tailor-made for BBQ enthusiasts who value both form and function. Here’s a quick rundown of its standout features:

  • Material: Handmade from 1.3mm grain water buffalo leather with 3mm thick leather straps.
  • Sustainability: Vegetable-tanned leather makes it eco-friendly and long-lasting.
  • Design: Adjustable cross-back straps ensure comfort, while a large front pocket and tool loop add practicality.
  • Customization: Add a personal touch with laser engraving—perfect for names or logos.

Whether you’re a pro pitmaster or a backyard BBQ fan, the Freek apron offers a combination of style, durability, and usability that’s hard to beat.

Unboxing and First Impressions

The delivery experience was seamless, with prompt updates from PostNL. However, the packaging fell a bit short of the mark. The apron arrived rolled up in a plain box with a Dutch leaflet. Some branded tissue paper or padding would have elevated the unboxing experience and added to the premium feel.

That said, the apron itself made a fantastic first impression. The robust buffalo leather and thoughtful design immediately stood out, exuding quality and craftsmanship.

Key Design Features

1. Aesthetics and Build

The apron’s sleek, chocolate-brown leather and sturdy buckles give it a timeless appeal. It’s both rugged and refined, striking the perfect balance for BBQ enthusiasts.

2. Practicality

The large front pocket is ideal for stashing gloves, thermometers, or any other BBQ essentials, while the leather loop provides a handy spot for tongs or towels.

3. Branding and Personalization

The personalized “Smoke & Sear” logo laser-engraved on the apron was a standout feature. DutchMade®’s branding is subtle yet elegant, with details like the orange cotton tag on the pocket and logos on the cross straps adding a touch of flair.

4. Comfort and Fit

The adjustable cross-back straps ensure a snug fit, making it comfortable for long cooking sessions. Unlike aprons with neck straps, the cross-back design evenly distributes weight, which is a game-changer for comfort.

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Just wanted to wish everyone a Happy New Year . . . 

2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way.

I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure!  I’m excited just thinking about it . . . 

I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created.

2026 . . . Let’s do this!  It’s gonna be a wild ride!
Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive.

With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away.

But you proved me wrong.

Massively wrong.

Here are 10 epic facts from the first 12 months:

🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice.

🔥 People from 100+ countries used the site this year.

🔥 The USA alone sent 51,000+ visitors.

🔥 Perfect Pulled Pork was read 32,947 times.

🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews.

🔥 Pages were loaded hundreds of thousands of times overall.

🔥 The UK BBQ Events 2025 page hit 7,200+ readers.

🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂

🔥 Even the 404 page somehow got 8,406 views.

🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust.

I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive.

In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter.

Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️

www.smokeandsear.world

— Lee
Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice.

Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different.

🔥 The real star though? That sauce.

Here’s how you make it — trust me, you’ll wanna bookmark this one:

🧪 Bourbon & Maple BBQ Sauce

	•	160g Maple Syrup
	•	80g @woodfordreserve Bourbon
	•	60g Ketchup
	•	60g Brown Sugar
	•	4 tsp Apple Cider Vinegar
	•	4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub

Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold.

📸 Would I make these again? Absolutely.

⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.
1 year living next door to RAF Coningsby . . . and what a year it’s been.

Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special.

Here’s a little montage of just some of the magic I’ve seen this year.

Can’t wait to see what 2026 brings. ✈️🔥
Not just cooked . . . this tomahawk was forged in fire.

Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal.

Flavour? Savage.
Style? Full caveman.
Crust? Absolute filth.

👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go.

www.smokeandsear.world
Too early for a Christmas-themed turkey cook? Maybe.

But with Thanksgiving just around the corner and festive planning in full swing . . . now feels like the perfect time to drop this belter.

Smoked, brined, and slathered in herby garlic butter – this wood-fired turkey’s an absolute showstopper.

Full cook on the Kamado Joe. Full flavour. Full-on festive vibes. 🎄🔥

🎥 Watch the reel
📌 Save it for the big day
🖱️ Full recipe’s up on the site now

#SmokeAndSear #ChristmasTurkey #BBQTurkey #KamadoJoe #SmokedTurkey #ThanksgivingFeast #FestiveBBQ #BBQSeason #BBQLife #TurkeyDoneRight
Right then — first brew DONE, and what better way to mark it than cooking up something to go with it 🍗🍺

If you saw my reel 20 days ago, @igulubeer had sent me their S1 Smart Home Brewing System (gifted) — and this was the moment of truth. First pour, first taste, and my first ever beer used in a BBQ recipe.

I grilled up some beer-brined, honey beer glazed chicken thighs on the @ninjakitchenuk Woodfire, dropped ’em into warm naan pockets with salad, poured over some of that leftover glaze, and got stuck in 🔥

⸻

🧂 Beer Brine:

	•	250ml cold water
	•	250ml of my freshly brewed German Helles
	•	50g salt
	•	25g sugar
	•	1 garlic clove (smashed)
	•	1 bay leaf
	•	5–6 peppercorns

Brined boneless, skinless chicken thighs for 6 hours, patted them dry, and cracked on.

⸻

🍯 Honey Beer Glaze:

	•	150ml beer
	•	2 tbsp honey
	•	1.5 tbsp French’s yellow mustard
	•	1 tbsp apple cider vinegar
	•	1 tsp smoked paprika
	•	Salt & pepper
	•	Knob of butter

Simmered until it thickened up and got sticky, then basted the chicken in the last few mins.

⸻

🔥 Cooked in the Ninja Woodfire:

	•	Grill Mode: HIGH
	•	Around 10–12 mins, flipping halfway
	•	Glazed the last 3–4 mins ’til it was glossy and banging

⸻

Served it all in naan pockets with fresh salad, poured over some of that leftover glaze, and washed it down with a cold pint of the beer I brewed myself. Not gonna lie — for a first try, I’m proper impressed 👌

The only problem? I’ve no CO2 setup yet, so the keg needs finishing sharpish . . . looks like it’s gonna be a very decent night 😂

👉 What should I brew next?

#ad @igulubeer 

www.igulu.co.uk

#igulu #iGuluS1 #gifted #bbqandbeer #firstbrew #beerbrined #stickychicken #ninjawoodfire #beerrecipe #bbqrecipe #cheekydrink #comingsoon #brewtobbq