4 X MOTHER’S DAY BBQ INSPIRATION RECIPES

Celebrate Mother’s Day this year with a tasty and varied barbecue! Spoil the ladies with delicious dishes full of color, taste and health. From juicy salmon fillets to tropical chicken skewers, from delicious vegan hummus to flavorful cauliflower steaks – these recipes are a feast for the taste buds and provide an unforgettable barbecue experience. Be inspired by these delicious dishes and make Mother’s Day extra special!

1. Smoked and pickled fresh salom roll-ups

We are going to roll up and pickle the fresh salmon! And smoke gently over fire herbs, additionally provided with creamy cream cheese and fresh herbs. Watch our LIVE VIDEO to see our chefs take the steps, and below you can also read all the steps in detail. Do you think that goes together, mustard and salmon? Curious what you think. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans.

Ingrediënten

• salmon fillet (1 piece of 1 kg)
• 1 lemon
• Cream cheese, natural, 200 grams
• Fresh curly parsley
• Fresh dill
• Cane sugar
• Not Just BBQ Seasalt grinder
• Not Just BBQ fishgrinder
• Not Just BBQ Mustard & Smoke BBQ Marinade & Sauce
• Not Just BBQ Honey Mustard Sauce

Benodigdheden

• Kamado or #weber barbecue
• Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
• 1 Bowl to mix the cream cheese and herbs
• Cutting board
• Sharp knife
• BBQ tongs
• Butcher’s rope
• Not Just BBQ Butcherpaper

Bereiding

>> Watch the step-by-step how-to video recipe here << 

Quick recipe steps:

1. Start with a piece of skinless salmon that is at least 1 pound (reduce the rest of the recipe if you’re using less).

 

2. We choose to give the salmon a dry ‘brine’. Season the salmon generously with 1 part sugar and 2 parts coarse sea salt from the Not Just BBQ Seasalt grinder so that a generous brine layer is created. Really put a lot on it! This is an important step to start your smoking process. The salt draws moisture from the salmon and you will notice that it has a more tender and intense taste. This will give the smoky taste even more chance to have an effect on your taste experience. Variant: You can also make a ‘wet’ brine bath. For this you use the same amounts of sugar and coarse salt in a bath of water and put the fish in it overnight. Experiment yourself.

 

3. Wrap the fresh fish with butcher paper and close with butcher’s twine. Then put the fish in the fridge overnight.

4. The next day, remove from the refrigerator, rinse gently with water and pat extremely dry.

5. Season the salmon lightly with a low-salt rub. We used the Not Just BBQ fishgrinder, because especially the fennel seed and dill seed and dill tops that are in these herbs are so good with this fish

6. Start your BBQ with our firestarters. Prepare the BBQ temperature to 110 degrees Celsius/225 F.

7. Meanwhile, make the filling: finely chop the jalapeño, dill or parsley and capers. Combine with juice of half a lemon, a little more of the Not Just BBQ fishgrinder and the cream cheese.

8. Spread the filling on the salmon.

9. Roll up the salmon and apply butcher twine lengthwise every 2-3 cm. Cut with a super sharp knife into slices about 5 cm thick.

10. If you want extra citrus flavor in your salmon, cut citrus like grapefruit, orange or lemon into slices and place on the grill, top with the salmon roll-ups.

11. Sprinkle the Not Just BBQ Fire Herbs de Provence between the smoldering coals and smoke (or bake at 110 degrees Celsius for about 30-45 min until the fish hits 50 degrees C internally.

12. Make a glaze of the Not Just BBQ Mustard & Smoke BBQ Marinade & Sauce and dilute with some water if necessary.

13. Top the salmon with a layer of glaze, and bring the internal temperature up to 60 degrees Celsius/130 F.

 

We also added roasted artichokes. Grease them with a little oil and place them whole on the grill, also add the EveryDay Grinder or Chilli Rub to your own taste and grill briefly next to the salmon roll-ups.

The leaves of the artichoke can be pulled off in no time, dip in a small dipping sauce of the Not Just BBQ Honey Mustard Sauce and vacuum the leaf. The heart of the artichoke is delicious to eat on its own or add it, sliced, to a salad.

Serve hot. Enjou!

Result salmon fillet roll-ups

 

2. Tropical chicken-pineapple packages Peri Peri

Spicy chicken in combination with fresh fruit always works well on the barbecue. This time we opt for a cooking method that cannot go wrong: chicken steamed in butcher paper. The chicken fillet can then not dry out, and the flavors penetrate well into the meat. And nice and easy, because the packages can be presented on the plate as soon as they are ready. Eat from the package. Peri Peri HOT! Are you feeling hungry yet?

Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media and we’ll share it with all bbq fans. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• Chicken fillet 2 large breast pieces
• Fresh pineapple
• Garlic clove, finely crushed
• 1 Zucchini sliced in half
• 1 Small bell pepper cut into 2 cm cubes
• 1 spring onion for garnish
• Not Just BBQ Peri Peri Rub
• Not Just BBQ Sweet & Spicy BBQ Saus

Necessities

• Kamado barbecue
• Coals, Not Just BBQ Firestarters
• Not Just BBQ Butcherpaper
• Cutting board
• Dish

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Easy recipe staps:

1. Prepare the barbecue for indirect grilling at approximately 180 degrees Celsius.

2. Cut the chicken fillet into 5 cm pieces.

3. Add Peri Peri rub and let it marinate

4. Cut the bell pepper into cubes or strips, cut the zucchini into half slices, slice the pineapple.

5. Cut four sheets of butcher paper, enough to wrap the chicken and vegetables. Then place the chicken in the center of the paper and divide the vegetables and 2 to 3 pineapple slices into each package.

6. Divide about 2 tablespoons of the Sweet & Spicy bbq marinade over the chicken.

 

7. Tie the packages with butcher’s twine and place the chicken packages on the grill and heat for at least 15 minutes.

8. Open the packages and garnish with a little spring onion.

YOU CAN’T GO WRONG. BE THE MASTER.

Result tropical chicken-pineapple packages Peri Peri

 

3. Vegan cauliflower with chilli salsa chimichurri

Vegetarian barbecuing is so popular, but do you want something different than the standard stuffed portobello? Go for a tough steak. Cauliflower steak. And the great thing is that it is ready even faster than a real steak.

It seems so simple, and it is. But super tasty because of the matching fresh salsa and marinade. Topped off with your favorite hot chilli sauce.

Use a nice large cauliflower, so that you can cut good slices from the middle part. The cauliflower florets on the outside are of course perfect for a fresh salad or as a base for a cauliflower pizza. (but we’ll make that another time)

Are you going to prepare this dish? Let us know how the end result was!
TAG #notjustbbq in your social media and we will share it with all bbq fans. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• 1 cauliflower
• Handful of flat parsley
• 2 garlic cloves
• 1/2 onion
• 1 tbsp vinegar
• Olive oil 50 ml
• Handful of pine nuts (garnish)
• Parmesan cheese (garnish)
• 2 tbsp butter
• Not Just BBQ pepper & Salt shaker
• Not Just BBQ firestarters
• Not Just BBQ  Chipotle Chilli rub

Necessities

• Kamado barbecue (we used the Monolith Icon)
• Coals, Not Just BBQ Firestarters
• Carving board
• Brush
• Sharp knife
• Barbecue tongs
• Blender
• Bowl

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Easy recipe steps:

1. Cut the flat parsley as small as possible. Cut or crush the garlic cloves and chop the white onion. Combine in a bowl.

2. Then add the vinegar and olive oil and stir well. Season with Chipotle Chili rub. Let stand until serving.

3. Toast the pine nuts in a large, dry frying pan until browned. Then remove them from the pan.
4. Remove the cauliflower leaves and cut the cauliflower into slices 2-3 centimeters thick.

5. Brush the cauliflower slices with some oil or butter and roast them for 3-4 minutes per side
direct on the barbecue. It is best to spread extra butter in between.

 
6. Serve the cauliflower steaks with the pine nuts and sprinkle some salt/pepper grinder on top.

7. Drizzle some chimichurri dressing on top. Serve the rest of the chimichurri on the side.

Grater coarse flakes of Parmesan cheese over the steaks and serve warm immediately.

YOU CAN’T GO WRONG. BE THE MASTER.

Result vegan cauliflower with chilli salsa

 

4. Vegan hummus from grilled zucchini

Today we wanted to make something with vegetables, grilled zucchini. During our summer barbecue video shoot, our hobby chef made a recipe with a French base and North African influences. A hummus.

The typical French lunch starts with a cold starter such as a salad and of course baguette. And because zucchini is often found in French cuisine, this time we made it into a light lunch dish in the form of a summer hummus.

Are you going to make this dish? Let us know how the end result was! TAG #notjustbbq in your social media. Then we share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• 700 grams of zucchini
• 2-3 cloves of garlic
• Juice of 1 lemon
• 1/2 avocado
• 1/4 cup or more fresh herbs (optional) flat-leaf parsley, mint, basil, or a combination
• For extra creaminess, add a few tablespoons of yogurt!
• Not Just BBQ pepper & Salt shaker
• Not Just BBQ firestarters
• Not Just BBQ  Moroccan Rub

Benodigdheden

• Kamado barbecue ( we used the Monolith Icon)
• Coals, Not Just BBQ Firestarters
• Carving board
• Brush
• Sharp knife
• Barbecue tongs
• Blender
• Bowl

Bereidingswijze

>> Bekijk HIER ons step-by-step how-to video recept << 

Easy recipe steps:

1. Toast 2 tablespoons of sesame seeds (attention!) briefly on a plate/pan and place aside.

2. Cut the zucchini lengthwise into ½ cm thick slices, brush with a little olive oil + sprinkle with Moroccan Rub, and grill over medium heat until charred and cooked through.

3. Wrap the garlic cloves in aluminum foil and place next to the courgettes to roast.

4. Once the zucchini are done, wrap them in foil for a few minutes to steam and tenderize them.

5. Mash the sesame seeds briefly in a mortar.

6. Set aside 2 large slices of zucchini. Put the rest of the grilled zucchini together with the rest of the ingredients in a food processor and puree until relatively smooth.

7. Taste and add additional Moroccan Rub to taste.

8. Put it in a bowl, make a small round “dimple” with a spoon and drizzle a little olive oil into the dimple.

Serve warm or chilled. If desired, sprinkle a little chopped mint + parsley on top. Break some fresh baked baquette and dip! Enjoy!

YOU CAN’T GO WRONG. BE THE MASTER.

Result hummus from grilled zucchini