Curious what your experience is. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans.

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Ingredients

• Baby spincach
• 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.

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.

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

3. Pickled and smoked salmon lollipops

Today we look at how to prepare fresh fish the French way. Surrounded by the Atlantic coast, Mediterranean Sea and many pure freshwater rivers, you really can’t miss fish and barbecue here. So we dug into some recipes and tried something ourselves during our six-month group barbecue. Salmon ‘troisgros’ is a recipe from the famous French brothers, known from the TV series ‘Chef Table France’, in which fresh salmon and the herb sorrel surprisingly reinforce each other. Of course in combination with some French wine, French vermouth and fish stock. Check the recipe HIER <

 

Fresh salmon and clafoutis also go well together. Definitely Mediterranean cuisine. A soft dough dish pairs beautifully with raw salmon. Read it HIER <

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

4. Forel ‘En Papillotte’ in Butcher Paper op de barbecue

Trout is a perfect fish for a hot summer evening barbecue. Just keep the fish whole and let the natural flavours come out with fresh herbs, our fish spices and a fresh lemon and presto your dish is ready. Just a few minutes on the barbecue.

The ‘En Papillotte’ is an easy and no-fail method of preparation. Your dish is folded in Butcher Paper which steams it and prevents it from becoming dry. In the package you can add your herbs, butter or something like small tomatoes or mini potatoes and let it cook along. Easy does it! Our Not Just BBQ team tried our new Butcher Paper during our summer team-bbq day. Watch the video and let us know how you experience fish on the BBQ.

TAG #notjustbbq in your social media. Then we will share it with our fans. And don’t forget to check out 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

• Fresh Trout 2
• 1 Lemon
• Full-cream butter
• Fresh herbs like rosemary, tarragon or flat parsley
• Not Just BBQ Fish Grinder
• Not Just BBQ Himalaya Pink Salt
• Not Just BBQ Black Pepper

Necessities

• Kamado or #weber barbecue
• Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
• Cutting board
• Sharp knife
• Barbecue tong

Preparation method

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

  Quick recipe steps:

1. Light the barbecue well in advance. Or as we do, first grill dishes that can stand a higher temperature and finish off with this quick and light fish.

2. Start your BBQ with our firestarters. 3. Wash and dry the trout.

4. As soon as the coals turn white and have no flame, add the Fire Herbs or Smoke Chunks between the coals. It smells so good!

5. Place the trout on a piece of Butcher Paper, large enough so that you can wrap the trout later.

6. Meanwhile, insert fresh herbs and lemon slices into the belly of the trout.

7. Season with the Fish Grinder, add extra Himalaya Pink Salt and Pepper as you wish.

8. We added a few nice thick licks of butter just next to the trout.

9. Fold the Butcher Paper around the trout like a package. You can put some butcher’s twine around it but it is not necessary.

10. Close the barbecue and let it cook gently. After 8 minutes, carefully turn the packets over. The Butcher Paper protects the fish ‘En Papillotte’ style and ensures that the juices of the fish are preserved, but the smoke gets to the fish and gives it that extra taste sensation.

11. Meanwhile, prepare your side dish, such as small potatoes with herbs and a lovely fresh salad. 12. Simply serve the trout IN the Butcher Paper as a package and place the side dishes next to it. Bon appetit!

End result Trout ‘En Papillotte’ with Butcher Paper