4 X Oktoberfest BBQ inspiration recipes
Get ready for Oktoberfest this month. Beer, more beer and lots of meat! So we thought we’de bring you our toughest live video recipes. Anything fatty that goes well with beer may end up on the barbecue. And with our seasonings you can’t go wrong! Enjoy your Oktoberfest! Check out the 4 top recipes here: – Meatbombs – Moink torches with sausage and bacon – Butterfly chicken – BIG tomahawk
1. Juicy moink meatbombs snack
Are you ready to take your barbecue skills to the next level with this sturdy meatballs recipe with minced meat and bacon! Everything that is good about barbecuing comes together in this savory dish; juicy smoked minced meat in a skin of softly cooked onion, wrapped in crispy bacon with a sweet spicy sticky exterior. But wait, there’s more! This tasty bomb has a surprise at its core, because the filling is delicious melted cheese. A treat with every bite.
Ingredients
- 500 g minced meat mix
- 1 egg
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
- 3 yellow onions (choose medium to large)
- 300 grams of bacon
- Not Just BBQ Smoky Rub Set, we used Holy Smoke from this
- Not Just BBQ Sweet & Spicy BBQ marinade & sauce
- Not Just BBQ Hot Chilli Challenge
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Not Just BBQ Smoke Chunks
- Carving board
- mixing bowl
- baking dish or fat collection tray
>> Watch our step-by-step how-to video recipe <<
Easy recipe steps:
1. Mix meat, egg, crumbs, cheese and Holy Smoke.
2. Cut off the top and bottom of 3 onions, halve them and peel off the skin.
3. Then separate the onion into layers. Use the larger outer layers.
4. Take a small handful of your minced meat mixture and roll into 6 balls, placing each ball in a layer of onion.
5. Gently press another onion half onto the mixture. Here’s how to make an onion seal around your meatball.
6. Continue with the rest.
7. Wrap each “bomb” with 3 slices of bacon and secure with toothpicks.
8. Light the BBQ with fire starters. Prepare for indirect grilling at 110 degrees.
9. Fry in a bowl with sides (to catch the fat) or place the balls on the grill and place a bowl of water underneath to collect the fat. Grill for approximately 40 minutes or until internal temperature is 55 degrees C.
10. Glaze the balls with Sweet & Spicy BBQ marinade & sauce and bake until internally 65 degrees C.
11. Remove from the grill and sprinkle with chopped chives or spring onions.
12. Serve on a sturdy wooden board with all 5 Hot Chilli Challenge bottles and possibly extra Sweet & Spicy BBQ sauce next to it.
Result juicy moink meat bombs
2. Moink torches with bacon and cheese
Warning: this is sooo tasty, the flares flew off the plate. Especially because of the cheese and the topcoat with the spicy sauces, this is a fast delicious hot dog on a stick! Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media.
Ingredients
- 500 grams Beef chipolata sausages
- 16 slices Breakfast bacon
- 150 grams of grated cheese
- BBQ skewers (±20 cm, soaked in water)
- NJB-Smokey BBQ Braai Shaker
- NJB-Chilli Garlic Sauce
- NJB-Honey Mustard Sauce
Easy recipe steps:
Moink torches are basically moinkballs on a skewer, savory little “lollipops” that make a tasty snack at your King’s Day garden party. We’ll show you how easy it is to make them.
1. Put the beef chipolata sausages on the skewers
2. Place 2 slices of bacon on each plate and wrap skewers with it.
3. Prepare the grill for 180°C indirect heat. 4. Grill the beef sticks indirectly for 20 minutes.
5. Meanwhile, mix the two sauces and add grated cheese here.
6. After 15 minutes, brush the skewers with the honey BBQ sauce mixture and grill indirectly for another 5 minutes. We first placed the sausages in aluminum trays so that the cheese does not leak too much into the barbecue.
7. Finally, grill the beef sticks over direct heat for about 3 minutes until crispy.
3. Butterfly chicken
This is the way to get all parts of a whole chicken cooked evenly on your barbecue.
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.
4. Caveman style Tomahawk steak
Question: How do you become a caveman on Independence Day? Beer in hand and go! And then don’t think too long about how to prepare. Sometimes we feel primal and think of the tomahawk we like to throw IN the barbecue. So the question to you: do you barbecue your Tomahawk on the grill or caveman way? Watch this video and try your own caveman barbecue experience. Our NOT JUST BBQ men go for Caveman Coffee this time > WATCH HERE THE CAVEMAN BBQ VIDEO < < 
Preparation
