What’s your favourite đŸŒ hot dog or burger during the Independence Day celebrations? Are you enjoying the free time this vacation in the US? We know your BBQ will have your full attention, so we’re curious… what did you put on your BBQ? Here’s inspiration and recipes! Have fun!
- Moink torches
- Juicy smoked burger
- Beer Can Chicken
- Tomahawk fast caveman style
RECIPE 1. Moink torches will be your favourite Independence Day hotdog!
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.
> Watch HERE the step-by-step how-to video <<
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:
TIP! watch the recipe with more pictures step-by-step HERE >
Moink torches are basically moinkballs on a skewer, savory little “lollipops” that make a tasty snack at your Independence Day garden party. We’ll show you how easy it is to make them.
- Put the beef chipolata sausages on the skewers
- Place 2 slices of bacon on each plate and wrap skewers with it.
- Prepare the grill for 180°C indirect heat.
- Grill the beef sticks indirectly for 20 minutes.
- Meanwhile, mix the two sauces and add grated cheese here.
- 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.
- Finally, grill the beef sticks over direct heat for about 3 minutes until crispy.
Â
RECIPE 2. Juicy beef burger on the grill with Independence day
Independence Day can’t do without a good juicy burger, next to your beer. Young and old will be delighted with such a juicy classic Beef Burger from the bbq where it is impossible to eat it neatly and the juices and sauce run over your chin and fingers. Napkins are not necessary, just eat unabashedly. Soooo tasty. During our summer BBQ day we made the good old classic: beefburger. If you use good ingredients, you can taste the difference with ready-made burgers. And it’s less work than you think, while your coals are burning you already have your first burger ready! Combine it with our other feel-good food recipes such as the moinkfakkels or the chicken fajita.
> WATCH THE STEP-BY-STEP VIDEO HERE <
Ingredients
- 500 grams of ground beef of the best quality!
- Hamburger buns with sesame seeds
- Butter lettuce
- 2 Tomatoes
- 2 pickles
- 1 red onion
- 2 eggs
- Stale bread, chopped, or coarse breadcrumbs
- Not Just BBQ Smoke Chunks Whiskey
- Not Just BBQ smokehouse rub
- Not Just BBQ Whisky Pepper Saus
Preparation
- Prepare your BBQ for a hot grilling session at 200 degrees Celsius.
- Add eggs, breadcrumbs and fresh parsley to the minced meat.
- Season it with Not Just BBQ smokehouse BBQ Rub and mix well but don’t knead too long.
- Use a burger press or good hands to shape your burgers. Tip: make a small dimple in the middle, so that the burger does not become hollow and uneven.
- Ready for the barbecue? Add our Whiskey smoke wood
- Grill until brown and crispy, with the lid OFF! You don’t want to cook, you have to grill!
- Cut the vegetables and buns into slices, grill the buns until crispy.
- Build your burger in layers and be generous with the Whiskey Pepper Sauce.
Â
RECIPE 3: Beer Can Chicken
Ingredients
- 330 ml ginger beer or other beer
- 1 whole chicken (about 1.3 kg)
- NJBBQ beer can chicken rub
- 4 theelepels hoisin saus
- NJBBQ Mango Chili sauce
- Kern thermometer
Preparation
- Prepare the barbecue for indirect grilling.
- Open the can of ginger beer, pat the chicken dry with kitchen paper and sprinkle it generously with the beer can chicken seasoning.
- Gently slide the chicken over the beer can. Pull the two legs back and forth so that the can and the legs together form three legs.
- Place the back of the chicken with the can on the coolest part of the grill grate. Turn the box to the warmest part and place the lid on the barbecue. Grill the chicken for about 45 minutes.
- Brush the chicken all over with some hoisin sauce and grill for another 10 minutes with the lid on the barbecue. Turn the chicken occasionally so that all sides are heated through.
- Check whether the chicken is cooked by cutting open a piece of the chicken. Is the chicken pink? Then put it back on the barbecue!
- When the thighs reach a temperature of 75°C, the chicken is done.
- Remove the chicken with the can from the barbecue and let it rest for 5 minutes. Carefully remove the hot can and divide the chicken into pieces.
Enjoy it!
Tip: serve with Not Just BBQ’s Mango Chili sauce.
RECIPE 4. Caveman style Tomahawk steak on Independence Day
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
Preparation
- Cut coarse fat from the meat and cut the fat edge down to the meat and wrap the bone with aluminum foil.
- Marinate with the Coffee Rub and let it soak for as long as you like
- Light the charcoal and bring to a high heat of about 220 degrees until the flames are gone.
- Now lay the Tomahawk flat on the coals and keep it there for about 3-4 minutes (depending on the thickness).
- Turn the meat over and repeat.
- Meanwhile, measure the core temperature, bring it to 54 degrees for medium rare.
- Let the meat rest for about 5 minutes and enjoy!
What recipe will you be making on Independence Day? Let us know via Instagram, Facebook or DM! Tag #notjustbbq and we’ll share your photos and videos among our barbecue fans.
Happy Independence Day, the Not Just BBQ team
