The 4 best & easy Easter BBQ recipes

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 mint salsa. Fancy but foolproof.
🐟 Smoked & pickled salmon roll-ups with artichoke. Yes, please!

Which one’s going on your Easter menu? Tell us in the comments! 👇

Psst… want more delicious ideas? Click the link for all 4 recipes and don’t forget to follow us on Pinterest for even more mouthwatering inspo! 🌸🍴 Share your content and tag us, we will share it with all our fans.

1. Stufed bavette with spinach, bacon and pine nuts

> > 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

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. Read more on https://www.seriouseats.com/grilled-stuffed-flank-steak-muffuletta-salumi-provolone-olive-salad-recipe

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.

6. 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.

7. 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. 11. 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. Butterfly chicken peri peri

This is the way to get all parts of a whole chicken cooked evenly on your barbecue. When it comes to summer grilling, few things are as impressive and flavourful as a perfectly grilled butterfly chicken. By removing the backbone and flattening the bird, you ensure even cooking and allow the chicken to absorb all those smoky barbecue flavours.

The result? Crispy skin, juicy meat, and a meal that’s bound to be a hit at any backyard gathering. Whether you’re a seasoned griller or new to cooking chicken this way, this recipe will guide you through the steps to create a delicious, golden-brown butterfly chicken on the barbecue. Grab your tongs, fire up the grill, and let’s get started!

Are you making this recipe? Let us know what you think and share it on your socials. YOU CAN’T GO WRONG, BE THE MASTER

Ingredients

Easy recipe steps:

Watch the live bbq video HERE >

1. Fill the barbecue 1/3 full with charcoal, place a cast iron grill on top and light it.

2. Wrap the bricks in aluminum foil or use as we did the lid of a Dutch oven.

3. Place the chicken on its belly (skin side) and cut out the backbone.

4. Then break the chicken flat by pressing on it and spread it all over with olive oil.

5. Rub the chicken on all sides through the Peri Peri rub (for more flavour, season the inside also)

6. Drizzle with some chili oil and let the chicken marinate in the refrigerator for at least half an hour.

7. Then squeeze the juice of a lemon over it (just before grilling!).

8. In the meantime, heat the bricks (we used the lid of a Dutch Oven) on the grill of your barbecue.

9. When the grill and bricks are very hot, place the marinated chicken with the skin side (belly) down, on the indirect part of your barbecue.

10. Add some fireherbs to the fire. This will bring extra flavour to your chicken.

11. Place the bricks/lid on the chicken and grill the chicken for about 30 minutes until cooked and brown. (turn it halfway through and cover it with the bricks again)

12. Let the core temperature be at least 70 degrees. If you poke the thigh and clear, colourless liquid comes out, your chicken is cooked.) Slice it in pieces and heat it up with some chilli sauces on the side. 

3. 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

4. Salmon roll-ups, smoked and pickled

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

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, 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. Ad extra spice to your taste with some Not Just BBQ smoked beer mustard.

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 flavour 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 and happy Easter!

Are you going to make one or more Easter dishes? 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.