6 X OKTOBERFEST BBQ INSPIRATION

Oktoberfest month is here again. Are you joining us? Long tables, pints of beer, lots of fun, and your barbecue full of meat. We love it! Anything fatty combined with beer is a must-have for the barbecue. These are our top 6 recipes you absolutely must make during Oktoberfest:

• Moink Torch of German sausage and bacon
• Smoked Beefburger
• Pulled Beefhammer
• Beer-can-Chicken
• Moinkballs of meat and bacon
• Tough Tomahawk

1. Moink balls

For those unfamiliar with the term, moink balls are seasoned meatballs wrapped in bacon with a layer of barbecue sauce over it. The term MOINK comes from Moo, for beef mince, and oink for pork bacon. These balls are indirectly cooked and smoked, which ensures a wonderfully tender ball with a delicious smoky taste.

> > CHECK OUT OUR HOW-TO VIDEO MOINK BALLS ON BBQ < <

Ingredients

• 300g smoked bacon
• 750g minced beef
• 1 egg
• 60g breadcrumbs
• 118ml milk
• NJBBQ Smokehouse BBQ Rub
• NJBBQ Original Marinade
• cocktail sticks
• core thermometer

Method

1. Prepare the barbecue for indirect grilling at a temperature between 110-120℃
2. Add all ingredients, except the marinade and bacon, to the minced meat and knead well. Make sure the balls are slightly smaller than a golf ball. You can always make them bigger of course, but then the cooking time and temperature will be slightly different.
3. After rolling the balls, wrap them in bacon. If the bacon does not stick well on its own, stick a cocktail stick through it. Insert the core thermometer into 1 ball.
4. Place the balls above the indirect part of the barbecue, put the lid on the barbecue and let the balls grill until a core temperature of 60℃ is reached. The bigger the moink balls have become, the longer this will take.
5. When the balls have reached the desired core temperature, cover them with the NJBBQ Original BBQ sauce. You can do this a number of times for a thicker layer of sauce, but it is not necessary.
6. When the balls have reached a core temperature of 70℃ they are ready and can be removed from the barbecue

To lick your fingers, literally. So watch out, because these balls will fly out of the goal!

2. Juicy Moinkfakkel as a snack

Warning: this is sooo delicious, the Moinkflarches flew off the plate. Especially because of the cheese and the finish with the spicy sauces, this is a quick, delicious hot dog on a stick!

Quick, easy, spicy and to everyone’s taste, sometimes a simple dish can completely satisfy your audience. So try this quick win, with minced beef chipolata, bacon and a good sauce mix, this Moinkfakkel is a handy snack.

Moinkfakkel is actually a moinkball on a skewer, savory little “lollipops” that are a tasty snack at your garden party during a football match or Father’s Day. We’ll show you how easy it is to make them.

Are you going to prepare this dish this spring? Let us know what the end result was! TAG #notjustbbq in your social media.

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

Ingredients

• 500 grams of Beef chipolata sausages
• 16 slices of bacon
• 150 grams of grated cheese
• BBQ skewers (±20 cm, soaked in water)
• NJB-Smokey BBQ Braai Shaker
• NJB-Chilli Garlic Sauce
• NJB-Honey Mustard Sauce

Easy BBQ recipe steps:

1. Place the beef chipolata sausages on the skewers.

2. Place 2 slices of bacon on each plate and wrap skewers with them.

3. Prepare the grill for 180°C indirect heat. 4. Grill the Moinkflarches indirectly for 20 minutes.

5. In the meantime, mix the two sauces and add grated cheese.

6. After 15 minutes, brush the Moinkflarches with the honey-BBQ sauce mixture and grill indirectly for another 5 minutes. We first placed the sausages in aluminum containers so that the cheese does not leak too much into the barbecue.

7. Finally, grill the Moinkflakkels over direct heat for about 3 minutes until they are crispy.

Tip: serve with Not Just BBQ’s Mango Chili sauce

 

3. Juicy beef burger on the grill

A good juicy burger is essential on Oktoberfest, next to your beer. Young and old will be happy with such a juicy classic Beef Burger from the bbq where it is impossible to eat it neatly and the juices and sauce runs over your chin and fingers. Napkins are not necessary, just unabashedly eat. Sooooo delicious.

 

During our film shoot we made the good old classic: beef burger. When you use good ingredients, you can taste the difference with ready-made burgers. And it’s not as much work as you think, while your coals are burning you already have your first burger ready! Combine it with our other feel-good food recipes such as the moinkballs or chicken fajita.

 

Read > HERE <  step by step how we prepare, season and cook the dish

 

Ingredients for 2 burgers

• 500 grams of top-quality ground beef
• Burger bens with sesame seeds
• Head of butter lettuce
• 2 tomatoes
• 2 pickles
• 1 red onion
• 2 eggs
• stale bread, chopped, or coarse breadcrumbs
• Not Just BBQ smokehouse BBQ rub
• Not Just BBQ Whisky Pepper Sauce

Equipment

• #Weber barbecue or smoker barrel
• Coals, Not Just BBQ Firestarters, etc. for lighting the bbq
• Whisky smoke wood
• 1 large bowl for mixing the ground beef
• Cutting board
• Sharp knife
• Hamburger press (optional)
• Barbecue tongs

 

Quick recipe steps

>> Watch here our how-to video recipe << 

1. Remove your ground beef from the refrigerator and cook it immediately. Your ground beef should be made from good quality meat from the butcher, such as neck or rib, and ask for the fatty variety so it stays nice and juicy during the barbecue. Without that fat, it will become dry, and you don’t want that.

Fire up your BBQ with our fire starters—they’re so easy. Heat the grill to 200 degrees Celsius. Just before you put the burgers on the grill, add our whiskey smoke wood chunks.

 

2. Meanwhile, add two eggs, breadcrumbs and fresh parsley to the minced meat.

 

 

Season the ground meat with Not Just BBQ smokehouse BBQ rub. Mix well, but don’t over-mix to keep the air in the meat.

 

 

3. Take a quantity (a good hamburger patty is usually about 100 grams, or if you want a robust patty, make it 150 grams) and place it in the hamburger press. This way, all the patties will be the same size. Don’t have a press? Just shape it well with your hands—no problem! Tip: Make a small indentation in the center of the patty to prevent a lump on top and a hollow bottom during grilling. This happens when the meat expands due to the heat. For best results, start steps 2 and 3 a few hours beforehand and keep the patties cool in the refrigerator; this will keep the ground meat nice and firm.

 

 

4. So, barbecue up to temperature yet? We want it hot! Next, add the smokewood to your coals. We’re using whiskey smokewood chunks this time. But feel free to experiment with the five smoky flavors we offer.  

 

 

5. The burgers are ready to go on the grill. If you like, you can give the outside of the burger a touch of Smokehouse Rub. Don’t keep the lid on during this stage, or you’ll overcook the burgers, which is not what you want. You want your burger to be nice and dark brown with crispy crust on the outside and a juicy inside.

 

6. So, when do you flip your burger? That’s your judgment as a barbecue master. Don’t flip your burger too often; it won’t look good. You’ll know when the burger comes loose from the grill, it’s ready for the other side.

 

7. Patience. Your burger is almost ready, but give it time to cook thoroughly. You don’t want it raw inside.

 

 

8. Meanwhile, cut the buns in half. Place them cut-side down next to the burgers and toast them briefly until crispy.

 

 

9. Meanwhile, thinly slice the tomato, onion and gherkin. If you like, you can add more delicious toppings like grilled bacon or a slice of Cheddar cheese, melting it onto your burger during the last 30 seconds.

 

 

10. Build your burger. A bed of lettuce for vitamins, and then give that thick burger its best sauce for an extra kick: Not Just BBQ Whiskey Pepper Sauce.

 

Enjoy!

 

RECIPE 4. Beer can chicken 

Always time for chicken! Right? Perfect for Oktoberfest because with this recipe, you’ll never have dry chicken. This involves indirectly grilling a whole chicken over a filled beer can, which is placed in the cavity of the chicken before cooking. The chicken then rests with its legs vertically on the can and is slowly cooked over indirect heat.

 

This process is intended to add moisture to the dish, and the steam from the beer steams the chicken from the inside out, adding extra flavour.

 

> > WATCH HERE THE HOW-TO BBQ VIDEO < <

Ingredients

• 330 ml gingerbeer or other beer
• 1 whole chicken (about 1.3 kg)
• NJBBQ beer can chicken rub
• 4 tablespoons hoisin sauce
• NJBBQ Mango Chili sauce
• Core thermometer

Preparation

1. Prepare the barbecue for indirect grilling.

2. Open the can of ginger beer, pat the chicken dry with kitchen paper and sprinkle it generously with the Beer Can Chicken seasoning.

3. Gently slide the chicken over the beer can. Pull the two legs back and forth so that the can and the legs together form three legs.

 

 

4. Place the back of the chicken with the can on the coolest part of the grill grate. Turn the box to the warmest part and place the lid on the barbecue. Grill the chicken for about 45 minutes.

 

5. Brush the chicken all over with some hoisin sauce and grill for another 10 minutes with the lid on the barbecue. Turn the chicken occasionally so that all sides are heated through.

 

 

6. Check whether the chicken is cooked by cutting open a piece of the chicken. Is the chicken pink? Then put it back on the barbecue.

When the thighs reach a temperature of 75°C, the chicken is done.

 

 

7. Remove the chicken with the can from the barbecue and let it rest for 5 minutes. Carefully remove the hot can and divide the chicken into pieces.

 

Enjoy!

 

Tip: serveer met Not Just BBQ’s Mango Chili saus.

 

Welk recept ga je maken op Oktoberfest? Laat het ons weten via Instagram, Facebook of DM! Tag #notjustbbq en we delen je foto’s en video’s onder onze barbecuefans.

5. Pulled beef from Beefhammer

If you want to impress during your Oktoberfest barbecue, then definitely make this beef hammer! A beautiful, robust piece of beef shank with a large piece of bone sticking out imposingly. It just barely fitted in our Monolith. The beef hammer has a low and slow preparation, so you will need patience and time. The end result is a particularly tender meat that falls apart in your hands. It is the ideal base for our Meat Pot Pie’s but also perfect for a pulled beef burger. Live it up!

Especially around Oktoberfest, great meat is what gets attention. So a great recipe for your winter outdoor barbecue!

Watch our chefs’ video HERE ON YouTube.

TAG #notjustbbq in your social media. Then 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

• 1 beef hamper weighing at least 2.5 kg
• For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.
• Not Just BBQ Smokehouse Rub
• Not Just BBQ Whisky Pepper Sauce
• Not Just BBQ Smoke Chunks Cherry
• Not Just BBQ Butcher Paper

Necessities

• Kamado or #weber barbecue
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbecue tongs
• Bowl to mix mop sauce + brush

Preparation

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

Quick recipe steps:

1. Get an good piece of beef hammer from your butcher.

Day before:

2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).

3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.

4. Rub the meat well with the Smokehouse Rub.

5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.

On the day:

6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.

7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.

8. Place the Cherry Smoke Chunks between the smouldering coals.

9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.

10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.

11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.

12. Wrap the beef hammer in the Butcher Paper. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.

13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.

14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.

15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.

We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.

Enjoy! You can’t go wrong, be the master!  

Result beef hammer

6. Caveman style Tomahawk steak

Method