Let’s spoil mother with goodies from the barbecue on Mother’s Day.
Here are, what we think, the 4 best (and easy) recipes that mom will LOVE!
Check out this recipes WITH VIDEO + PICTURES:
- Marshmallow SMORE dip
- Surprising beef pot pie with vegetables
- Buttery Taurus beef with grilled vegetables
- Stuffed bavette with pinenuts, spinache and pesto
RECIPE 1. Marshmallow SMORE DIP
Warning this is sooo tasty, easy and great with kids. Our barbecue team couldn’t resist and kept dipping! So get those Big BBQ Marshmallows! As a present in a giftpack or in XL bags. It’s a perfect dessert after your barbecue session, so use your barbecue while it still has heat without having to fire it up again. Because this S’mores dip is ready in 15 minutes.
Here’s how to make S’mores dip.
Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media.
YOU CAN’T GO WRONG. BE THE MASTER.
>> Watch our step-by-step how-to video recipe <<
Ingredients
- Not Just BBQ XXL bag BBQ marshmallow
- Not Just BBQ giftpack in a tube BBQ marshmallow
- dip biscuits of your choice, such as Oreos or chocolate sticks
Necessities
- Kamado barbecue (we loved the Monolith Junior)
- Coals
- Cast iron frying pan
Easy recipe steps:
TIP! Watch the recipe with ALL pictures step-by-step HERE >
1. Our barbecue still had heat, about 220 degrees Celcius.
2. Prepare your kamado for indirect heat.
3. Spread the marshmallows over the pan, setting them upright for a nice effect. The pan may be shallow, but be careful because the marshmallows will grow!
4. Place the pan on the grill and close the lid. Stay with it as it can fry quickly.
5. As soon as you reach the right melt, remove the pan from the grill, serve immediately with the dip biscuits.
RECIPE 2. Beef pot pie with vegetables and homemade dough
Mother loves surprises and vegetables on Mother’s Day. So this ‘pie’ with a selfmade dough roof hides delicious filling that you can make as you choose. 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 could also make your own variant with quickly grilled lamb or grill a piece of salmon and add it in small pieces to the filling. Have fun! Big advantage: you can prepare the pot pies the day before. On Mother’s Day, put the heat-resistant trays on the barbecue and you’re done in 30 minutes! We make the dough ourselves, of course, and it adds an extra element of surprise to your dish.
> > WATCH THE HOW-TO VIDEO < <
Ingredients beefhammer
- 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.
Also make the dough for the pot pies today. Pretty handy. The recipe is simple:
- 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.
RECIPE 3. Buttery Taurus beef with grilled vegetables
Special days call for delicate dishes where we challenge ourselves just a little bit more and look for something surprising and out of the ordinary. Taurus beef cutlets are not available all year round because they are not always cut like this. The Taurus is a grazer found in the Netherlands as in more than 30 nature reserves. They are used to promote biodiversity, but they also produce beautiful meat. Slaughter only takes place when it is useful for the nature reserves. It is a Wild Beef and has a bit more bite than a tournedos but is tastier.
We prepared the Taurus Beef in the most classic way. Sometimes good meat doesn’t need more.
Watch > HERE < HOW TO MAKE YOUR TAURUS BEEF STEP BY STEP
This really is an incredibly tender, tender sirloin steak. Mother will love it! Bavette is a favourite tender meat for the barbecuer and for mom. 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!
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. YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- 2x 350 grams Taurus Beef cutlet
- Small vine tomatoes on the stick
- 1 Parsnip
- Not Just BBQ fire starters
- Not Just BBQ smoke wood hickory
- Not Just BBQ BBQ Steak grinder
- Not Just BBQ Salt & Pepper Shaker
Preparation
- The Big Green Egg is set up on direct heat with the cast-iron grid in it and at about 200 degrees.
- Peel the parsnip with a peeler.
- Make thin slices of the parsnip, this can also be done with the peeler.
- Add a tablespoon of oil and herbs to the parsnips and stir.
- Grease the tomatoes with vegetable oil, do keep them on the sprig.
- Grill the vegetables on the grill or in the cast-iron plate if easier. Give all around a hint of colour and then set aside with the remaining oil and herbs and place higher up in the Big Green Egg on the stainless steel grid to let them cook through for a while.
- Then fire up the Big Green Egg a little more to around 230 degrees and grill the entrecotes on both sides on direct heat. Depending on the thickness, the meat needs an average of 3 minutes of grilling time per side. Be careful, they are ready quickly and better too red than too well done!
- Turn a quarter turn halfway through for a nice grill mark. Let the meat rest covered for a few minutes and then cut into thin slices.
- Serve the entrecotes with the vegetables and choose from our chilli sauces.
4. Stuffed bavette roulade with spinach, pine nuts and pesto
Here are our steps to prepare a delicious stuffed bavette. Watch the YouTube step-by-step video HERE <
Ingrediënts
- Baby spinach
- Parma ham
- Parmesan cheese
- Pine nuts
- Pesto
- Not Just BBQ Seasalt grinder
- Not Just BBQ Texan Steakhouse BBQ rub
- Not Just BBQ Hickory Smoke Chunks
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:
(Watch the recipe with ALL pictures HERE >)
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, mother first! Delicious with some fresh baked Beer Bread, salad or mashed potatoe. Enjoy!
Stuffed bavette roulade from the barbecue
Which recipe did you make for mother?
Let us know via Instagram, Facebook or DM!
Tag #notjustbbq and we’ll share your photos and videos among our barbecue fans. Have a nice day, the Not Just BBQ team
