Already know what you will make during the Easter weekend? We’ve got you covered with some springtime barbecue inspiration. The days are getting warmer and the spring sun calls for you to cook outside. Fire up that grill and make these easy-to-prepare Easter barbecue dishes. We have worked out THE perfect recipes of 3 TOP Easter dishes for you, and even videos so you can see step-by-step how to make them. How easy! We wish you sunny joyfull days, enjoy each other and your dishes. Click the link for ‘how-to’ videos from our BBQ-team on the Weber and Monolith. How easy! You can find us on Pinterest with even more recipes and inspiration. Do follow us!
We made for you:
- Filled bavette with spinach, bacon and pine nuts
- Rack of lamb crown with mint salsa
- Smoked and pickled salmon roll-ups with artichoke.
1. Filled bavette with spinach, bacon and pine nuts
You can’t ignore it, bavette is a favourite tender meat for the barbecuer and your guests. It melts on your tongue, has a nice texture and goes ideally with herbs and fillings, and it is easy to prepare on the barbecue. During our summer film shoot, our two guest barbecuers made this summery 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. Make sure!
Here are our steps to prepare a delicious stuffed bavette.
> > WATCH THE HOW-TO VIDEO < <
Ingredients and necessities
- Not Just BBQ Seasalt grinder
- Not Just BBQ Hickory Smoke Chunks
- Not Just BBQ Texan Steakhouse BBQ rub
- Baby spinach
- Parma ham
- Parmesan cheese
- Pine nuts
- Pesto
- Kamado or #monolith barbecue
- Coals, Not Just BBQ Firestarters
- Bowl or baking pan for roasting the nuts
- Cutting board
- Sharp knife
- BBQ tongs
Preparation
- 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.
- 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.
- Slowly roast the pine nuts. Watch them!
- 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. Read more on https://www.seriouseats.com/grilled-stuffed-flank-steak-muffuletta-salumi-provolone-olive-salad-recipe
- 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.
- 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.
- Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better.
- Place the bavette on the barbecue and close the lid.
- 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.
- 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.
- 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!
2. Rack of lamb crown with mint salsa
Lamb and Easter go well together. It’s the celebration of springtime, and the tender lamb is a light dish that combines well with a beautiful crispy green salad. > > WATCH OUR HOW-TO VIDEO FOR RACK OF LAMB CROWN < <
Ingredients
- Lamsrack 2×
- 1 Lemon
- Fresh mint
- Garlic clove
- Fresh curly parsley
- Spring onion
- Red pepper
- Pine nuts
- Olive oil
- Not Just BBQ Moroccan Rub
- Not Just BBQ Lemon Pepper grinder
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters
- Cutting board
- Sharp knife
- Butcher’s twine
- Barbecue tongs
- Bowl for stirring the salsa
- Spoon
Preparation
- Get a rack of 8 ribs from a good butcher.
- Real must is to remove the fleece on the back. You may know this from spare ribs. Stick a knife between rib and skin and very gently press upwards along the bone. Make sure you stay close to the ribs and don’t cut into the meat. Once you have a start, grab the piece of detached skin with a piece of kitchen paper and then pull off the whole skin in 1x or do it rib by rib.
- Leave a little fat, it melts in the heat and adds flavour. In the video, you can see that we cut the fat and the thickest part of the meat crosswise, so that the fat runs well into the meat.
- In advance, make the mint salsa from finely chopped fresh mint, parsley, crushed garlic clove and fresh lemon juice.
- With batting twine tie between the ribs and form a semi-circular crown of each rack.
- Rub the meat with some olive oil and nice and lavish with Maroccan Rub seasoning. The Mediterranean herbs really lift the flavour of the meat.
- Place the racks against each other, with the ribs round to each other. Your crown.
- Once the barbecue is at a heat between 160-180 degrees, place the crown directly over the coals. Bring the meat to a core temperature of 55 degrees for nice rosé. This goes fast, so stay close. The fat can sometimes cause flames, but that’s part of the process. Just leave the meat in place.
- Is the cooking on the outside going too fast? Then place the crown over an indirect part of your grill and leave to cook.
- When the meat is around 53 degrees remove the crown from the grill, let rest for 2 minutes and cut between two ribs to see how the cooking is. These are small pieces of meat, and while resting, the meat will continue to cook a few degrees.
3. Salmon roll-ups, smoked and pickled
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.
Watch > HERE < how to make SALMON ROLL-UPS
Ingredients
- 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
- 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
Preparation
- Start with a piece of skinless salmon that is at least 1 pound (reduce the rest of the recipe if you’re using less).
- 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.
- Wrap the fresh fish with butcher paper and close with butcher’s twine. Then put the fish in the fridge overnight.
- The next day, remove from the refrigerator, rinse gently with water and pat extremely dry.
- 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.
- Start your BBQ with our firestarters. Prepare the BBQ temperature to 110 degrees Celsius/225 F.
- 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.
- Spread the filling on the salmon.
- 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.
- 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.
- 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.
- Make a glaze of the Not Just BBQ Mustard & Smoke BBQ Marinade & Sauce and dilute with some water if necessary.
- Top the salmon with a layer of glaze, and bring the internal temperature up to 60 degrees Celsius/130 F.
YOU CAN’T GO WRONG. BE THE MASTER.
