🎄🔥 The outdoor kitchen can take center stage this Christmas. Because with a reasonably mild winter, the heater on and the flames in your grill, your guests will happily gather around your barbecue. The rich smell of herbs and roasted meat is a harbinger of your master grill extravaganza.
The recipes and all-in vegan herbs from Not Just BBQ ensure that your dishes are easy to prepare. Team Not Just BBQ wishes you and your family and friends a very Merry Christmas!
We made for you:
- Beef tenderloin soaked in red wine (Colombian Lomo al Trapo)
- Tender Taurus beef with parsnip chips
- Stuffed bavette roll with spinach, pine nuts and pesto
- Lobster with citrus butter
1. Diamond tenderloin soaked in red wine (Colombian Lomo al Trapo)
Are you going to prepare this dish? Let us know how the end result was!TAG #notjustbbq in your social media. Then we will share it with all 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 for Lomo al Trapo preparation
- 1 tenderloin
- Dry red wine, 500 ml
- 40 grams coarse sea salt (njbbq!)
- 1 tomato
- 1 onion
- Coriander
- 2-3 sliced red peppers
- 4 spring onions
- 1 lime
- 2 garlic cloves
- 1 tbsp white wine vinegar
- Not Just BBQ coffee rub
- Not Just BBQ zeezout grinder
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Carvingboard
- Butcher’s twine
- Old clean tea towl
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Prepare the BBQ. Light with file starters
2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher’s twine in the red wine.
3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt over the towel to form an even layer large enough to cover the entire piece of meat.
4. Then spread the Coffee Rub over the salt.
5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.
6. Tie the wine-soaked butcher’s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.
7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.
8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.
9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!
YOU CAN’T GO WRONG. BE THE MASTER.
Tenderloin Coffee & wine Lomo al trapo with Aji Picante
2. Buttery Taurus beef with parsnip chips
Ingredients
- 2x 350 gram Taurus beef cutlet
- 1 parsnip
- Some branches of vine tomatoes
- Olive oil
- Not Just BBQ pepper & Salt shaker
- Not Just BBQ firestarters
- Not Just BBQ Smoke Wood hickory
- Not Just BBQ BBQ steak grinder
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Easy recipe steps:
1. The Big Green egg is set up for direct heat with the cast iron grid in it and at approx. 200 degrees.
2. Peel thin slices of the parsnip (we used a slicer). Marinate briefly in some oil and Salt & Pepper grinder.
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3. Stuffed bavette roulade with spinach, pine nuts and pesto
This really is an incredibly tender, tender sirloin steak. Mother will love it! Bavette is a favourite tender meat for the barbecuer and for mom. It melts on your tongue, has a nice texture and goes ideally with herbs and fillings, and it is easy to prepare on the barbecue. During our film shoot, our two guest barbecuers made this summery stuffed bavette with spinach, Parma ham and pine nuts on top of our Landrover (how cool). We all attacked afterwards, because this dish looks colorful and it is really super tasty. Make sure!
> > WATCH HERE THE HOW-TO VIDEO < <
Ingredients
- Baby spinach
- Parma ham
- Parmesan cheese
- Pine nuts
- Pesto
- Not Just BBQ Seasalt grinder
- Not Just BBQ Texan Steakhouse BBQ rub
- Not Just BBQ Hickory Smoke Chunks
Easy recipe steps:
 
 
 
 
4. Citrus butter lobster from the barbecue this Christmas
It remains a culinary highlight: lobster. We are always aware that we barbecue with honest meat, fish and seafood and that we must respect nature. That is why we have kept it simple and basic this time, honest flavors in which the lobster itself plays the leading role. Here are our steps to prepare a delicious buttery soft lobster.
Did you ever made fresh lobster yourself? Curious what your experience is. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- Whole fresh lobster (live or frosen, your choice)
- Fullcream butter
- Fresh curly parsley
- Fresh thyme
- Carlic
- 1 Lemon
- Not Just BBQ Seasalt grinder
- Not Just BBQ fishgrinder
Necessities
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters for preparing your BBQ
- 2 Bowls to mix the oil and butter
- Cutting board
- Sharp knife
- BBQ tongs
Preparation method
>> Watch the step-by-step how-to video recipe here <<
Quick recipe steps:
1. Start your BBQ with our firestarters. Let the BBQ rise to high heat.
2. Mix the oil with chopped fresh thyme and garlic in a small bowl. Add a little Sea Salt from the grinder.
3. Cut the lobster in half. This is a bit of a hassle, you want to kill the lobster with one motion. On the head of the lobster you will see a cross. Take a sharp knife and place it on this cross, give a hard tap and cut the head and also the body directly.
4. Carefully remove the viscera from the head.
5. Brush the cutting edge of the lobster with the thyme oil.
6. Place the lobsters on the grill of the hot bbq with the cut edges facing down. Roast the lobster for about 3-4 minutes until the lobster shells have turned a nice deep red. Be careful not to overcook the meat as it will not taste good.
7. Meanwhile, stir the Fish Grinder herbs, chopped parsley and garlic, lemon zest into the butter and season with pepper and perhaps a little salt.
 
8. Turn the lobsters over and add a thick lick of lemon garlic butter and let it melt for 1 minute. 9. Remove the lobster from the grill. Add butter on the hot lobster if you like.
 Serve immediately. Delicious with some fresh baked Beer Bread, salad or a filled potato with spinach. Enjoy!  Â
Fresh lemon butter lobster from the barbecue
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Which recipe for BBQ dishes for Christmas do you like to make the most? Let us know via Instagram, Facebook or DM! Tag #notjustbbq and we will share your photos and videos with our barbecue fans.
Happy holidays, the Not Just BBQ team
 All used rubs, sauces and herbs you can find HERE on our website
