10 x RECIPE INSPIRATION | SHARE THE ❤️ LOVE
Valentine’s Day is all about sharing the love ❤️ and there’s no better way to do it than with some special BBQ recipes! 🔥🥩 Whether you’re cooking up something smoky, sweet, or spicy, there’s nothing like getting down on the grill and serving up a romantic meal for your sweetheart. 🍗💖 Let the flavors do the talking and share the love for each other and for cooking! 🥰🍴
We made for you:
- Bavette roll filled with spinach, pine nuts and pesto
- Boeuf Bourguignon winter stew
- Comforting beef pie of pulled beef
- Chicken Hawaii parcels Taurus steak with parsnip and tomato
- Grilled and lacqued eggplant
- Smoked salmon roll-ups with artichoke
- Caribbean prawn curry
- Vegan cauliflower steak
- Stuffed portobello
and as an extra 11th extra, to enjoy together romantically:
S’mores dip to dip together and share with your Valentine
Are you going to make one or more recipes? TAG #notjustbbq in your social media. Then we will share it with barbecue fans. And don’t forget to check out our YouTube channel AND subscribe. You can also find us on Instagram, Facebook and Pinterest.
YOU CAN’T GO WRONG. BE THE MASTER.
1. Stuffed bavette roulade with spinache, pine nuts and pesto
During our filming, our two guest cooks made this 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.
We are curious about your experience. Be sure to show us your result on Facebook, Instagram or Pinterest and we will share it with all the fans.
Ingredients
- Baby spinach
- Parma ham
- Parmesan cheese
- Pin nuts
- Pesto
- Not Just BBQ Texan Steakhouse BBQ rub
- Not Just BBQ Hickory Smoke Chunks
- Not Just BBQ Seasalt grinder
Necessities
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters for preparing your BBQ
- Bowl or baking pan for roasting de nuts
- Cutting board
- Sharp knife
- BBQ tongs
Preparation method
>> Watch the step-by-step how-to video recipe here <<
Quick recipe steps:
1. Prepare the barbecue for low & slow indirect cooking, fill the kamado with charcoal and light it with our firestarters. As soon as the coals turn white, close the lid of the barbecue.

2. Try to keep the barbecue with the vents at a constant temperature of 105 °C. Once the temperature has reached 105 °C for 15 consecutive minutes without touching the vents, you know you have the constant temperature right.

3. Slowly roast the pine nuts. Watch them!

4. Meanwhile ‘butterfly’ your bavette. Butterfly technic allows you to stuff the meat more easily. Butterflying with the grain ensures that the steak will be sliced against the grain into serving portions. How to ‘butterfly meat’: Holding your free hand flat against the top of the steak, insert the knife along the trimmed edge of the steak and start slicing horizontally through the middle. The goal is to work the knife through, cutting with the grain, from one side to the other, leaving the back edge intact like the spine of a book.
5. First sprinkle salt and pepper on the bavette, not to much because the ham will give an extra salty hit too.

Then the Parma ham, then the pesto and finally the baby spinach, pine nuts and the Parmesan cheese.

3. Roll the bavette into a roulade, tie it with butcher’s twine. You do this by first tying a rope in width at the beginning and end, then a rope over the length and then again in the width of the roulade.

Generously apply the Texan Steakhouse Rub all around.

8. Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better.
9. Place the bavette on the barbecue and close the lid.
10. The goal is to reach a core temperature of 55°C which makes your meat medium rare. You can use a core temperature meter for this.

10. Depending on the thickness of your meat, it will take about one to two hours to reach the core temperature.When you reach 55°C, take the meat of and let it rest.

11. Cut into nice slices and serve this super tender colorful dish immediately.
Serve immediately. Delicious with some fresh baked Beer Bread, salad or mashed potatoe. Enjoy!
Stuffed bavette roulade from the barbecue

2. Richly filled BBQ stew Boeuf Bourguignon
This slow-cooked stew is a classic French dish packed with flavour. It is made of beef stewed in red wine, enriched with bacon, onions and mushrooms. It is truly one of those family-style ‘just ladle it on’ dishes.
NOT JUST BBQ has developed two more classic herb and spice mixes besides Boeuf Bourguignon to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the cooker, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast-iron pan on the barbecue and simmer gently. Easy to prepare and great for warming up on cold winter nights.
Are you going to make this dish? Let us know how the end result was! TAG #notjustbbq in your social media. Then we’ll 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
- Not Just BBQ Boeuf Bourguignon Mix
- Not Just BBQ Firestarters
- 10 g bacon, diced,
- 1-2 tablespoons of olive oil
- 1 kg lean stew meat (preferably pork chops), diced and pat dry
- 1 onion, peeled and sliced
- 1 large carrot, peeled and sliced
- 1 tablespoon of flour
- 1 750 ml bottle of full-bodied, young red wine (*read post for alternatives)
- 2 to 3 cups of water
- 1 tablespoon tomato puree
- 18 to 24 small white pearl onions (or a jar of pearl onions rinsed with water and drained)
- Chopped parsley
- 1 pound fresh mushrooms, cut into quarters
- 2 tablespoons butter
Necessities
- Kamado barbecue (we had our The Bastard grill this time)
- Coal
- Large cast iron pan
- Sharp knife
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Quick recipe steps:
1. Light the bbq with Firestarters, ensure direct heat 250 degrees. Let the pan get hot along with it.
2. Bring a pan of water to the boil and add the bacon. Cook for 10 minutes, drain and dry with kitchen paper. (This step removes excess salt/smoky flavour and leaves some of the fat).
3. Fry the bacon for 2 to 3 minutes until golden brown in a large pan on the grill. Remove the bacon with a slotted spoon and save.
4. Fry the beef on all sides in the hot oil and bacon fat. Remove the browned beef and set aside.
5. In the same fat, add the onion and fry until it starts to brown, about 2 minutes. Add the garlic and carrots and fry for a few more minutes.
6. Put the bacon and beef back into the pan and ADD THE STEW GUIDES.
7. Then sprinkle the flour on top and coat the meat. Let cook for 4 minutes as the flour needs some time to cook!
8. After 4 minutes, toss the meat again and cook for another 4 minutes. (This process browns the flour and gives the meat a light crust).
9. Add the tomato puree.
10. Stir in the wine and water so that the beef is barely covered. Now is a good time to use a wooden spoon to scrape any remaining brown bits from the bottom of the pan!
11. Bring barbecue to indirect cooking through heat shield, and temp may drop to 120 degrees.
12. Once it starts to simmer, cover with a lid. Simmer for 2 1/2 to 3 hours or until meat is tender. The meat is cooked when a fork pricks it easily.
13. While the meat cooks, prepare the onions and mushrooms.
14. Peeling pearl onions can be tricky, so here’s a trick: bring a pan full of water to the boil. While the water is boiling, cut the roots of the onions. Then add the onions and blanch them for about a minute. Transfer them to a bowl of ice water to stop the cooking. Squeeze each onion at the stem end and it should just slide out of its skin. If not, use a paring knife to remove the skin. (We couldn’t find fresh pearl onions and used pearl onions from a jar that we rinsed with water first and let drain.
15. Heat the olive oil and butter in a large pan over medium heat until bubbling. Add the onions and fry for about 10 minutes, stirring occasionally, until browned. Be careful not to break the skin! Add the mushrooms cut into quarters and stir-fry briefly.
16. Add silver onion and mushroom to the meat after it has simmered for 2 hours.
17. After 3 hours, check if the meat is cooked. If not, put back 15 minutes each time and check.
18. Remove from the grill and separate the sauce from the meat, bacon and carrots.
19. Strain the sauce through a fine-mesh sieve over a saucepan. Skim off the fat from the sauce and simmer for another minute or two, skimming off any extra fat as it rises. Cook until the sauce is thick enough to coat the back of a spoon. Add a few tablespoons of water if the sauce is too thick.
20. Return the meat and vegetables to the grill and pour the sauce over them.
21. Close the lid of the barbecue and let your dish simmer for another 2 to 3 minutes, stirring/basting the meat and vegetables several times with the sauce.
22. Garnish with chopped parsley and serve immediately.
Delicious with mashed or baked potatoes. Enjoy.
Result BBQ stew Boeuf Bourguignon.
3. Pot pie met groenten en pulled beef
These ‘pies’ will be your success, with a home-baked dough roof and a delicious filling that you can make according to your own choice. In this recipe we made a Beef Hammer a day in advance and used the pulled beef to fill the savory mini pies.
But of course you can also make your own version with quickly grilled lamb or grill a piece of salmon and add it to the filling in small pieces. Have fun! And the big advantage: you can fill the pots and prepare them a day in advance. On Valentine’s Day evening, the only thing you have to do is put the heat-resistant containers on the barbecue, and in 30 minutes you are done!
Of course you make the dough yourself because it adds an extra element of surprise to your dish. We will help you with the recipe below.
Ingredients beefhammer (or choose you own protein)
- 1 beefhammer (2-2,5 kg)
- Not Just BBQ butcherpaper
- Not Just BBQ Smoke Chunks Cherry
- Not Just BBQ smokehouse rub
- Not Just BBQ Whisky Pepper Saus
Ingredients pot pie
- 160 grams unsalted butter
- 225 gram flour
- Extra flour for rolling
- Half an egg
- Pinch of salt
- Brown beer
- 1 carrot
- 1 spring onion
- 1 pack frozen peas
- Not Just BBQ butcherpaper
Preparation method day before
- Cut the skin, excess fat from the meat.
- Tie up all around with butcher’s twine.
- Rub in with the Smokehouse kruidenSet the barbecue for indirect cooking, dome temperature at 115-120 degrees C Make a mop sauce with which to keep the meat well lathered. We used cup of water, 1 tbsp Whisky Pepper saus, 2 el Smokehouse rub, knob of butter), bring to the boil for a moment and finish.
- Place kersen rookhout on the smouldering coals.
- Place beefhammer upright on grill, drip pan underneath.
- After an hour of smoking, you can then start mopping the meat about 3-4 times. Do this quickly, as you want to keep the heat in the BBQ optimal.
- Once the beef hammer core temperature reaches 70 degrees Celsius, remove your bone marrow with skewer/pincers or push through to the bottom. Store the marrow separately.
- Pack beefhammer with butcherpaper. Tightly wrap with butcher’s twine and pour in a little mop sauce first.
- Put back on grill and cook through to 92-94 degrees.
- Remove the beef hammer from the butcher paper. Generously spread the beef hammer with pepper sauce and put
- back on the grill for half an hour. Add the dish of bone marrow.
- Then let the meat rest for half an hour, wrap the butcherpaper around it to retain a little heat. If resting longer, roll a clean old towel around it and place in a cooler/bag.
- Combine butter, flour, half an egg and a pinch of salt in a bowl and knead into a firm dough. If it is still too crumbly, knead it further with your warm hand.
- Wrap the dough in cling film and leave to rest in the fridge for at least an hour. A day will do as well.
Preparation on the day
- Preheat the barbecue to 175 degrees Celsius
- Lightly grease the quich mould and set aside.
- Roll out the pie dough. Cut large circles (big enough for bottom and sides of quich mould) and small circles for the pie ‘roof’ from the pie crust dough. You can roll leftover pie crust dough over and over again.
- Cut all the vegetables small.
- Blanch the peas and carrot with hot water. Leave in hot water for a few minutes.
- Use the beef hammer and pull the meat loose with two forks. Pour over with extra Whisky Pepper sauce. Add all the vegetables to the mixture.
- Line the quich moulds with larger dough circles and divide the meat mixture evenly between the moulds. Cover with the smaller circles and pinch the edges together to seal.
- Pierce holes in the top of each cake, or 1 cross in the middle. This is necessary to release vapour.
- Bake for 25 to 30 minutes, until the pies turn golden brown.
- While the pies are baking, you may want to make another gravy from meat from one of your other dishes.
- Serve the pot pies hot and steaming. Possibly with a fresh salad and a baked potato on the side. Serve with gravy and spicy range of chilli sauces.

4. Tropical chicken-pineapple-periperi in butcherpaper
Spicy chicken combined with fresh fruit always works well on the barbecue. This cooking method can’t go wrong: chicken steamed in butcher paper. The chicken fillet can’t dry out and the flavors penetrate the meat well. And nice and easy, because the parcels can be presented on the plate as soon as they are ready. Eating from the parcel. Until then, you can give all your attention to your Valentine.
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
5. 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
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.
6. Grilled and lacquered vegan eggplant
This smoky, caramelized eggplant is so delicious on the grill. Brushed with a sweet and spicy glaze, it’s the perfect sidekick to juicy lamb or a bold addition to a fresh salad with tangy cheese.
Are you going to make this dish? Let us know how it turned out! TAG #notjustbbq on your social media and we’ll share it with all the BBQ fans. You can also find us on Instagram, Facebook and Pinterest.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- 2 eggplants
- olive oil
- Not Just BBQ Garlic Grinder
- Not Just BBQ Chilli & Spice laksaus
Benodigheden
- Kamado barbecue
- Kolen, Not Just BBQ Firestarters
- Snijplank
- Scherp mes
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe stept:
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters. Experiment yourself to see if you want to add extra smoke wood to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!
2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.
3. Sprinkle the slices with the Not Just BBQ Garlic Grinder. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.
4. Pour generously with olive oil and rub well on all sides.
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.
6. Then spread 1 side with the Chilli & Spice lacquer sauce. Place this side facing up, because you don’t want the lacquer sauce to burn.
7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce to taste.
7. Smoked and pickled fresh salmon roll-ups with artichokes
We are going to roll up and pickle the fresh salmon! And smoke gently over fire herbs, additionally provided with creamy cream cheese, fresh herbs and the kick of FRENCH MUSTARD! Watch our LIVE VIDEO to see our chefs take the steps, and below you can also read all the steps in detail. We got inpired by the recipe from maxdemeatguy.com, but we gave it our own, slightly less spicy twist with the French mustard from our products.
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.
YOU CAN’T GO WRONG. BE THE MASTER.
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. Enjoy!
Result salmon fillet roll-ups
8. Fast and spicy Carribean coconut curry with prawns on the BBQ
Want to quickly make a spicy curry on the barbecue? With this easy recipe you can prepare a complete meal for 4 people within 25 minutes. The spicy sweet ‘touch’ from the Caribbean comes together with Asian flavour bombs.
Are you going to prepare this dish? Let us know what 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
- 2 tablespoons sunflower or peanut oil
- 1 onion, chopped
- 1 red chili pepper, seeds removed, finely chopped
- 1 can of diced tomatoes (400 g)
- juice and zest of 1 lemon
- 300 g cooked prawns
- 1 can of coconut milk (400 ml)
- bunch of fresh coriander, coarsely chopped
- Not Just BBQ Caribbean Jerk
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Carvingboard
- Cast iron grill pan
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Heat the oil in a pan with a thick bottom. Fry the onion until it is translucent.
2. Add the finely chopped chili pepper and the Caribbean Jerk rub. Bake for about 5 minutes. Stir regularly.
3. Add the tomato cubes, lemon zest and lemon juice. Let it simmer gently for fifteen minutes.
4. Add extra rub, sugar, salt or pepper to taste.
5. Just before serving, add the prawns to the sauce. Add the coconut milk. Stir and let it warm up.
6. Sprinkle the fresh coriander over the curry dish to taste.
Finished! Serve immediately nice and warm, simply dip with pieces of flatbread or serve with white rice. Of course you can add extra vegetables yourself.
For extra spice, drizzle a little of one of the 5 chili sauce flavors from the HOT Chilli Challenge over the curry.
YOU CAN’T GO WRONG. BE THE MASTER.
Result Thai coconut curry with prawns on the BBQ
9. 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
10. Vegan portobello stuffed with spinach and goat cheese
Indulge in the delightful world of plant-based barbecue cuisine with our mouthwatering creation: Portobello Mushrooms Stuffed with Caramelized Onions, Fresh Spinach, and Creamy Vegan Goat Cheese. This sensational dish combines the smoky, charred goodness of the grill with the rich, savory flavours of earthy Portobello mushrooms. Whether you’re a committed vegan or simply seeking a scrumptious twist on traditional BBQ fare, this savory, satisfying dish will tantalize your taste buds and leave you craving more.
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
- 4 portobello’s
- 1 shallot
- 125 grams of soft goat cheese
- Vegetable oil
- 250 grams of fresh spinach
- 2 cloves of garlic
- 40 grams of pine nut
- Not Just BBQ Garlic Grinder
- Not Just BBQ Salt & Pepper Shaker
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Not Just BBQ Butcherpaper
- Cutting board
- Wok pan
- Small low pan or aluminium dishes
- Dish
- Possibly a colander
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Preheat the grill to 200 degrees.
2. Remove the stem from the portobello. Clean it with paper towels.
3. Brush the portobellos all over with olive oil and season with the Salt & Pepper Shaker. Place them in a cast iron low pan, aluminum containers or make a bowl out of aluminum foil.
4. Peel and chop the shallot and finely chop the garlic. Fry this in some olive oil in a large pan.
5. Add the spinach little by little and continue until everything is wilted. Season with Garlic Grinder. Drain the spinach well, use a colander if necessary.
6. Mix the spinach with the goat cheese. Fill the portobellos with the spinach mixture. Garnish the stuffed portobello mushrooms with the pine nuts.
7. Bake the portobello mushrooms for 15 minutes until golden brown.
Serve immediately nice and warm, garnish with fresh spinach and tomato wedges. For extra spice, drizzle a little of one of the 5 chili sauce flavors from the HOT Chilli Challenge over the portobello.
YOU CAN’T GO WRONG. BE THE MASTER.
Result vegan portobello stuffed with caramelized onion, spinach and goat cheese on your BBQ
11.Winter BBQ S’mores DIP recipe, to share
WINTER BBQ RECIPE | S’mores dip, warning this is soooo tasty, easy and will warm you up well on Valentine’s night. So get those Big BBQ Marshmallows! As a gift in a gift box or in XXL bags. It’s a perfect dessert after your barbecue session, so use your barbecue while it still has heat without having to re-fire it. Because this S’mores dip is ready in 15 minutes.
This is how you make S’mores dip.
Are you going to make this dish? Let us know how it turned out! TAG #notjustbbq in your social media. Then we will share it with barbecue fans. And don’t forget to check out our YouTube channel AND subscribe. You can also find us on Instagram, Facebook and Pinterest.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- Not Just BBQ XL bag BBQ marshmallow
- Not Just BBQ giftpack in een tube BBQ marshmallow
- dip cookies of your choice, such as Oreos or chocolate sticks
Necessities
- Kamado barbecue (we had the Monolith Junior this time)
- Coals
- Cast iron frying pan
Preparation method
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Our BBQ still had heat, about 220 degrees Celsius.
2. Prepare your kamado for indirect heat.
3. Divide the marshmallows over the pan, place them upright for a nice effect. The pan can be shallow, but be careful because the marshmallows will grow!
4. Place the pan on the grill and close the lid. Stay with it because it can fry quickly.

5. As soon as you reach the right melt, remove the pan from the grill, serve immediately with the dip cookies.

Happy New Year! You can’t go wrong, be the master!
BBQ S’mores XXL marshmallow winter dip











































































