Practising in advance for a fancy December or Christmas dish? Our Not Just BBQ chefs went to work with a lamb CROWN of two racks tied together. That looks pretty impressive, don’t you think? The advantage is also that the heat can reach the thickest part of the meat well on two sides and the…
Still wondering what to cook this Easter weekend? We’ve got your back with some fresh spring BBQ inspiration! ☀️🔥 Check out these super simple (and seriously tasty) Easter barbecue recipes. We made for you: 🥩 Bavette stuffed with spinach, bacon & pine nuts. Flavour overload!🍗 Juicy butterfly chicken. A real crowd-pleaser.🐑 Lamb rack crown with…
Today we look at how to prepare fresh fish the French way. Surrounded by the Atlantic coast, Mediterranean Sea and many pure freshwater rivers, you really can’t miss fish and barbecue here. So we dug into some recipes and tried something ourselves during our six-month group barbecue. Salmon ‘troisgros’ is a recipe from the famous…
St. Patrick’s Day means Irish meat, meat, meat and green traditions.Today our BBQ’ers would like to inspire you with smoked Brisket, Corned Beef style. You can see step by step how we prepare, season and smoke the dish. YOU CAN’T GO WRONG. BE THE MASTER. Ingrediënts Brisket, the ‘flat’ about 1,5 kg Every Day Grinder…
Spring is in the air and with it the vibrant celebration of St. Patrick’s Day! As we get ready to honor Ireland’s patron saint, what better way to get into the festive spirit than with a great barbecue. Whether you’re dressed in green or just in the mood for delicious grilled dishes, discover Irish traditions…
St. Patrick’s Day is a real meat day. And a day of Irish traditions full of bold flavours. That’s why we smoke the slightly fattier ‘point’ part of the brisket. Cooking the brisket means smoking until you have reached the ‘stall’ of internal temperature and then quickly wrapping and cooking without letting the meat dry…
