🎄🔥 This Christmas, let your barbecue be the star of the feast! 🍖✨ Indulge in the richness of Taurus Beef, the aromatic delight of Boeuf Bourguignon, the regal Lambs Crown, and the savory bliss of Filled Bavette Roulade. Elevate your holiday spread with these exquisite barbecue recipes that promise to tantalize taste buds and create unforgettable moments. From tender cuts to flavorful masterpieces, bring the essence of gourmet dining to your festive table. Get ready to impress your guests and make this Christmas a culinary masterpiece!
Team Not Just BBQ wishes you and your family and friends a very happy Christmas!
We made for you:
- Stuffed bavette roulade with spinach, pine nuts and pesto
- Tender Taurus beef with parsnip chips
- Classic Boeuf Bourguignon
- Rack of lamb with mint salsa
RECIPE 1. Stuffed bavette roulade with spinach, pine nuts and pesto
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 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!
> > WATCH HERE THE HOW-TO VIDEO < <
Ingredients
- 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
Easy 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!
YOU CAN’T GO WRONG. BE THE MASTER.
RECIPE 2. Tender Taurus beef cutlet with parsnip chips
Do you want an exclusive piece of super tender meat for Thanksgiving? That it also doesn’t take that long to cook? Then the Taurus beef cutlet is for you. Buttery soft, and melts on your tongue. We made a festive chic version with parsnip snips and briefly grilled vine tomatoes. Super simple. And so nice and soft. Special days call for delicate dishes where we challenge ourselves a little more and look for something surprising and unusual. Taurus beef chops are not available all year round because they are not always cut this way.
> > WATCH HERE THE HOW-TO VIDEO < <
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:
- The Big Green egg is set up for direct heat with the cast iron grid in it and at approx. 200 degrees.
- Peel thin slices of the parsnip (we used a slicer). Marinate briefly in some oil and Salt & Pepper grinder.
- 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.
- 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.
- 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.
- Serve the entrecote with the vegetables on the side and some sauce. This is really an incredibly tender tender sirloin steak.
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.
3. Boeuf Bourguignon classic stew on your BBQ
This slow-cooked stew is a classic French dish packed with flavor. It is made from beef stewed in red wine, enriched with bacon, onions and mushrooms. It’s truly one of those family-style ‘bring it on’ stew, perfect for Thanksgiving. In addition to Boeuf Bourguignon, NOT JUST BBQ has developed two more classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.
Ingredients
- Not Just BBQ Boeuf Bourguignon Mix
- Not Just BBQ Firestarters
- 10 grams bacon, cut into cubes
- 1-2 tablespoon of olive oil
- 1 kg lean stew meat (preferably pork chop), cubed and patted dry
- 1 onion, peeled and sliced
- 1 large carrot, peeled and sliced
- 1 tablespoon flour
- 1 bottle of 750 ml full, young red wine (*read the message 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, quartered
- 2 tablespoons of butter
Easy recipe steps:
- Light the bbq with Firestarters, ensure direct heat 250 degrees. Let the pan get hot along with it.
- 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).
- 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.
- Fry the beef on all sides in the hot oil and bacon fat. Remove the browned beef and set aside.
- 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.
- Put the bacon and beef back into the pan and ADD THE STEW GUIDES.
- Then sprinkle the flour on top and coat the meat. Let cook for 4 minutes as the flour needs some time to cook!
- 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).
- Add the tomato puree.
- 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!
- Bring barbecue to indirect cooking through heat shield, and temp may drop to 120 degrees.
- 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.
- While the meat cooks, prepare the onions and mushrooms.
- 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.
- 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.
- Add silver onion and mushroom to the meat after it has simmered for 2 hours.
- After 3 hours, check if the meat is cooked. If not, put back 15 minutes each time and check.
- Remove from the grill and separate the sauce from the meat, bacon and carrots.
- 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.
- Return the meat and vegetables to the grill and pour the sauce over them.
- 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.
- Garnish with chopped parsley and serve immediately. Delicious with mashed or baked potatoes. Enjoy.
RECIPE 4. Lambsrack crown with mint salsa
Practising in advance for a fancy December or Christmas dish? Our Not Just BBQ chefs went to work with a lamb CROWN of two racks tied together. That looks pretty impressive, don’t you think? The advantage is also that the heat can reach the thickest part of the meat well on two sides and the rib that does not need heat is further away from the fire. In autumn, lamb racks tend to be a bit bigger than in spring. You also really get that autumn feel when you serve the tender meat with jacket potatoes, tasty gravy or salsa and a vegetable ratatouille. Sit warm by the fire with your family and friends and enjoy. Lamb does require your attention and patience. So take your time and don’t be too hasty. And ask your guests beforehand whether they want the meat rare, medium or well done. TAG #notjustbbq in your social media. Then 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
- 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
Preparation method
>> Watch HERE step-by-step how-to video recipe <<
Quick recipe steps:
1. Get a rack of 8 ribs from a good butcher. 2. 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.
3. 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
4. In advance, make the mint salsa from finely chopped fresh mint, parsley, crushed garlic clove and fresh lemon juice.
5. With batting twine tie between the ribs and form a semi-circular crown of each rack.
6. 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. 
7. Place the racks against each other, with the ribs round to each other. Your crown.
8. 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. 
9. Is the cooking on the outside going too fast? Then place the crown over an indirect part of your grill and leave to cook. 
10. 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.
Present with the salsa over or next to the meat. Delicious with jacket potatoes and eggplant ratatouille. Enjoy!
Endresult lambrack crown with mint salsa from your barbecue
Which recipe for BBQ dishes for Christmas do you think would be the tastiest to make? Let us know via Instagram, Facebook or DM! Tag #notjustbbq and we will share your photos and videos among our barbecue fans. Greetings, the Not Just BBQ team
