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

This is truly an incredibly tender, succulent entrecote. Bavette is a favorite tender meat for every barbecuer and a must for a romantic Valentine’s dinner. It melts in your mouth, has a fine texture and goes perfectly with spices and fillings, and is easy to prepare on the barbecue. Make sure you have a good thermometer, and spend all your time with your Valentine while the bavette is quietly cooking.

 

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.

YOU CAN’T GO WRONG. BE THE MASTER.

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.

 

> > WATCH THE HOW-TO VIDEO < <

 

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

1. Cut the skin, excess fat from the meat.
2. Tie up all around with butcher’s twine.
3. 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.
4. Place kersen rookhout on the smouldering coals.
5. Place beefhammer upright on grill, drip pan underneath.
6. 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.
7. 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.
8. Pack beefhammer with butcherpaper. Tightly wrap with butcher’s twine and pour in a little mop sauce first.
9. Put back on grill and cook through to 92-94 degrees.
10. Remove the beef hammer from the butcher paper. Generously spread the beef hammer with pepper sauce and put
11. back on the grill for half an hour. Add the dish of bone marrow.
12. 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.

 

 

Also make the dough for the pot pies today. Pretty handy. The recipe is simple:

1. 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.
2. 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

1. Preheat the barbecue to 175 degrees Celsius
2. Lightly grease the quich mould and set aside.
3. 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.
4. Cut all the vegetables small.
5. Blanch the peas and carrot with hot water. Leave in hot water for a few minutes.
6. 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.
7. 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.
8. Pierce holes in the top of each cake, or 1 cross in the middle. This is necessary to release vapour.
9. Bake for 25 to 30 minutes, until the pies turn golden brown.
10. While the pies are baking, you may want to make another gravy from meat from one of your other dishes.
11. 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

Watch > HERE <  STEP-BY-STEP LIVE VIDEO RECIPE

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.

 

5. Grease the tomatoes with vegetable oil, but keep them on the twig.

 

6. Grill the vegetables on the grid all around until they have some color and then put them aside with the remaining oil and herbs and place them higher in the Big Green Egg on the stainless steel grid to let them cook for a while.

 

 

7. Then we heat up the Big Green Egg a little more to about 230 degrees. Briefly marinate the sirloin steaks with a little oil and spices from the BBQ steak Grinder. Grill the entrecote on both sides over direct heat.

 

 

8. Turn a quarter turn halfway through for the beautiful grill marks. Please note, they are ready quickly and better too red than overcooked. Let rest for a while and then cut into super thin slices.

 

9. Serve the entrecote with the vegetables on the side and some assortiment chilli sauzen.

 

tip: Cut super thin slices along the bone. Serve on a wooden board with the roasted tomatoes and parsnips next to it. Delicious with the smoky, spicy Lemon & Chilly HOT sauce. or try all five chilli sauces, such as the Smokey Sweet from the Chilli Challenge set. Tasty!  

 

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

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

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

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

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