4 corns, husks and silk removed

100g unsalted butter

Splash of olive oil

1k skinned potatoes, cut in wedges

aluminum foil and tray

4 Rib-eye steaks


Method: direct
Heat: 190-210°C
Lid: open/closed



  1. Add a tablespoon of Not Just BBQ Herb Butter Mix to 100 grams of unsalted butter and stir well. Place 1 tablespoon herb butter, salt and pepper on each piece of corn.
  2. Wrap each corn tightly in aluminum foil and place on the prepared grill for approx. 30 minutes at 180 degrees.
  3. Add a splash of olive oil to an aluminium tray and put it on a hot grill and let the potatoes roast for 20-30 minutes, untill golden brown.
  4. Sprinkle the Rib-eye steaks with Not Just BBQ Texan Steakhouse Rub seasoning. Put them on the grill for 7-9 minutes, for a medium rare steak.
  5. Shake the Not Just BBQ Spicy Chip seasoning over the potatoes while they’re still hot. Serve with the Not Just BBQ Chili Garlic sauce.