Step into the festive season with a delicious twist for Thanksgiving! As the autumn leaves fall and the smell of gratitude hangs in the air, there is no better way to come together than around the barbecue. For your inspiration, we have some easy, luxurious and delicious barbecue recipes that take traditional Thanksgiving dishes to a whole new level.
From buttery tender luxury beef, classic stews to surprising side dishes such as parsnip chips and meat & vegetable pies with a dough top – discover how to combine the flavors of the grill with the warmth of this special holiday. We have developed the recipes for you and even videos so you can see how to make them. How easy!
We wish you a very pleasant Thanksgiving, enjoy each other and your dishes.
We made for you:
- Tender Taurus beef with parsnip chips
- Buttery soft Picanha
- Beef pot pie under a dough roof
- Classic Boeuf Bourguignon
Happy Thanksgiving!
1. 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:
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The Big Green egg is set up for direct heat with the cast iron grid in it and at approx. 200 degrees.
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Peel thin slices of the parsnip (we used a slicer). Marinate briefly in some oil and Salt & Pepper grinder.
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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.
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Then we heat up the Big Green Egg a little more to about 230 degrees.
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Briefly marinate the sirloin steaks with a little oil and spices from the BBQ steak Grinder
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Grill the entrecote on both sides over direct heat.
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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.
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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.
2. Buttery soft Picanha Chimichurri with asparagus
Picanha, also known as tailpiece among Dutch people, is a wonderfully tender piece of beef. And easy to prepare for Thanksgiving on your barbecue. Marinated with the Chimichurri rub, grilled green asparagus and Hasselback potatoes. You can’t go wrong, be the master!
> > WATCH HERE THE HOW-TO VIDEO < <
Ingredients
- Piece of picanha of about 600-700g
- 300g green asparagus
- 6 medium sized waxy potatoes
- Chimichurri Rub
- Spicy Chip Shaker
- Salt and pepper shaker
- Oil
Easy recipe steps:
- Prepare the barbecue according to preference. Make sure the coals are hot enough that the barbecue has a temperature of 200°C. Place the grill on the barbecue for direct grilling.
- Remove the picanha from the refrigerator in time so that it can reach the right temperature. Pat it dry and cut away any loose bits of fat. Use a knife to cut a diamond pattern into the side with the fat. After this is cut in, take the Chimichurri Rub and sprinkle the meat generously on both sides. Rub well with your hands and let it stand for a while so that the flavors can penetrate the meat.
- When the barbecue has reached a temperature of 200°C, place the meat on the barbecue with the fat side. This is going to be short and quick. The fat will melt slightly and may end up on the hot coals, causing it to flame. If this happens, move the picanha so that the fat layer does not burn. Within a few minutes a brown crust will form, then it is time to remove the meat from the barbecue.
- Carefully switch direct grilling with indirect grilling. Allow the barbecue to cool slightly until it reaches a temperature of 110°C. Insert the core thermometer into the picanha and place it with the fat side up on the grill when grilling indirectly. Close the barbecue and let the piece of meat cook. For a nice red inside, wait until the picanha has reached a core temperature of 45°C. This usually takes between 1-1.5 hours.
- While the picanha is cooking on the barbecue, prepare the vegetables. The bottom part of green asparagus is somewhat tough and is often removed. Grab the asparagus at the bottom and bend it until the bottom part snaps off. This way you know exactly which part of the asparagus can be eaten and which part cannot. The asparagus is seasoned with salt and pepper to retain its own authentic taste.
- You need the satay skewers for the hasselback potatoes. Insert a skewer through the length of a potato as low as possible. This is to prevent you from cutting the potatoes completely. Cut the potato into thin slices, but not all the way through. Once the potato is completely cut, you can remove the satay skewer again. Do this with the other potatoes as well. When all the potatoes are ready, take the Spicy Chip Shaker. Shake before use so that all the herbs are ready to use and sprinkle generously over the potatoes. Also make sure that there is plenty of herbs between the slices.
- When the picanha is ready, remove it from the barbecue. Wrap it in aluminum foil and let the temperature rise to 55°C. Grease the barbecue with some oil to prevent the vegetables from sticking to the rack. Allow a little more oxygen to the barbecue so that the temperature rises again, this is entirely preferable. For softer, more braised vegetables, lower the temperature and take longer.
- When the vegetables are ready for the barbecue, the picanha can be cut. Make sure you catch the juice that comes out of the meat, which you can pour over the meat when it is on your plate. Decorate your plate with the vegetables and picanha and enjoy!
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.
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Fry the beef on all sides in the hot oil and bacon fat. Remove the browned beef and set aside.
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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.
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Put the bacon and beef back into the pan and ADD THE STEW GUIDES.
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Then sprinkle the flour on top and coat the meat. Let cook for 4 minutes as the flour needs some time to cook!
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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).
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Add the tomato puree.
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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!
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Bring barbecue to indirect cooking through heat shield, and temp may drop to 120 degrees.
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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.
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While the meat cooks, prepare the onions and mushrooms.
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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.
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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.
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Add silver onion and mushroom to the meat after it has simmered for 2 hours.
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After 3 hours, check if the meat is cooked. If not, put back 15 minutes each time and check.
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Remove from the grill and separate the sauce from the meat, bacon and carrots.
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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.
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Return the meat and vegetables to the grill and pour the sauce over them.
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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.
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Garnish with chopped parsley and serve immediately.
Delicious with mashed or baked potatoes. Enjoy.
4. Beef pot pie from beefhammer with home-made dough roof
Surprise your guests this Thanksgiving. Dueze ‘pie’ will be your success, with a home-made dough roof and a delicious filling that you can make according to your own choice. In this recipe we made a Beef Hammer a day in advance and used the pulled beef to fill the savory mini pies.
But you can also make your own version with quickly grilled lamb or grill a piece of salmon and add it in small pieces to the filling. Have fun! And the big advantage: you can fill and prepare the jars a day in advance.
On Thanksgiving itself, the only action is to put the heatproof containers on the barbecue, and in 30 minutes you’re done! Of course, you make the dough yourself because it adds an extra element of surprise to your dish. We will help you with the recipe below.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients beefhammer (or use fish or lamb)
- 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 day before: Go to the beefhammer recipe
Preparation on Thanksgiving:
- 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.
Greetings, the Not Just BBQ team
