🔥 Embrace the winter cold with fiery flavours! ❄️Warm family and friends with hearty stews that simmer for hours with inviting aromas filling the air. Increase the fun with a s’mores dip and enjoy gooey marshmallows and melted chocolate. For meat eaters, a sizzling cĂ´te de bĹ“uf or a juicy tenderloin on the grill brings warmth to the soul. Let the winter barbecue season set your taste buds on fire with these comforting treats! 🔥🍲✨
We have made for you:
- Diamond tenderloin cooked in cloth Colombian Lomo al Trapo
- Tender exclusive CĂ´te de Boeuf
- Hunters Polish Bigos stew with sauerkraut, pork chop and sausage
- Smores dip to dip together and share
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RECEPT 1. Diamant tenderloin ‘caveman Colombian Lomo al Trapo’
Ingredients for Lomo al Trapo preparation
- 1 tenderloin
- Dry red wine, 500 ml
- 40 grams coarse sea salt (njbbq!)
- 1 tomato
- 1 onion
- Coriander
- 2-3 sliced red peppers
- 4 spring onions
- 1 lime
- 2 garlic cloves
- 1 tbsp white wine vinegar
- Not Just BBQ coffee rub
- Not Just BBQ zeezout grinder
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Carvingboard
- Butcher’s twine
- Old clean tea towl
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Prepare the BBQ. Light with file starters
2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher’s twine in the red wine.
3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt over the towel to form an even layer large enough to cover the entire piece of meat.
4. Then spread the Coffee Rub over the salt.
5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.
6. Tie the wine-soaked butcher’s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.
7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.
8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.
9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!
YOU CAN’T GO WRONG. BE THE MASTER.
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante
RECEPT 2. CĂ´te de Boeuf with chimichurri and sweet potatoes
A beautiful large piece of tender meat. Côte de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It’s buttery soft in your mouth and super flavorful.
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- Double CĂ´te de Boeuf with bone
- 1 Lemon
- Full-cream butter
- Fresh parsley
- Fresh oregano
- 1 red onion
- 1 Springonion
- 1 red pepper
- 1 garlic
- Olive oil
- Balsamic vinegar
- Sweet potatoe
- Grated cheese
- Bacon strips
- Not Just BBQ Coffee rub
- Not Just BBQ Chimichurri rub
- Not Just BBQ Smoke Chunks Cherry
Necessities
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
- 1 Bowl to mix the chimichurri
- Cutting board
- Sharp knife
- Boiling pan
- Oven dish
- Tea towel
- Barbecue tongs
Preparation method
>> Watch our step-by-step how-to video recipe <<
 Quick recipe steps:
1. Start your winter BBQ with our firestarters. Let the BBQ rise to 250 degrees Celsius.
2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.
3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.
4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.
5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.
6. Let the cĂ´te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.
7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.
 
8. Grill until golden brown directly on the gril.
9. Reduce the temperature of the bbq to 160 degrees Celsius
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.
11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.
12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! Â
End result CĂ´te de Boeuf with chimichurri and sweet cheese potatoes
RECEPT 3. Winter hunter’s stew in Polish Bigos style
This hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.
Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two 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 Hunters Stew Mix
- Not Just BBQ Chilli Challenge GiftpackÂ
- Not Just BBQ Firestarters
- 900 g sauerkraut (pot or pack)
- 3 tbsp vegetable oil
- 1 tsp butter
- 2 large onions – peeled and finely chopped
- 500 g shoulder chops – cut into small cubes
- 4 kabanosy – thin, smoked Polish sausages, cut into 1 cm pieces
- 200 g ½ ring kielbasa, Polish sausage – cut into cubes
- 4 pimento berries
- 2 plums – finely chopped, or 1 tbsp powidla, Polish plum butter
- 1.5 litres of water
- 100 g fresh white mushrooms – chopped
- ½ head of white cabbage – finely chopped
- rye bread
Necessities
- Kamado barbecue (we used The Bastard)
- Coal
- Large cast iron frying pan
- Medium cast-iron frying pan
Preparation method
>> Watch HERE OUR step-by-step how-to video recipe <<
Easy recipe steps:
1. Preheat the grill to 200 degrees
2. Drain the sauerkraut in a sieve. If you prefer a slightly less acidic – flavour, rinse the sauerkraut with cold water and then drain. If you like sour, squeeze out the liquid with your hands. Set aside.
3. Heat 2 tablespoons of oil and the butter in a large ovenproof pan or Dutch oven and add the onions. Fry on a very low heat for 10 – 15 minutes, until the onions are very soft and slightly golden.
4. Add the pork to the pan and fry on a low heat for about 10 minutes, allowing it to brown slowly as the fat is released.
5. Add the sausages to the pan and stir.
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6. Add the sauerkraut.
7. Add prunes or powidta and add the Not Just BBQ STEW MIX.
8. Pour in water. Cover with a lid or foil and cook in the grill for 1.5 hours. After the first 15 minutes, lower the bbq to 180C.
9. Towards the end of the cooking time, fry the fresh mushrooms in a separate pan with the remaining oil. Add them to the stew along with the fresh cabbage, stir well, cover cover and put in the oven for another hour.
10. Add them to the stew along with the fresh cabbage, stir well, cover and put under the lid for another hour.
11. If there is still a lot of moisture in the bigos, put the pan on a medium heat and simmer, uncovered, for about 10 minutes or until some of the moisture has evaporated (although we preferred with more moisture!).
Done! Serve with rye bread. The bigos is delicious to eat right away, but even tastier the next day after being well reheated.
Let us know what you think about this recipe! Did you like it?
BBQ Hunters Stew Polish style with cabbage, sausage and plums
RECEPT 4.Winter barbecue S’mores DIP to share
NEW YEAR BBQ TIP | BBQ winter nieuwjaar S’more dip, warning this is soooooo tasty, easy and will warm you up well at New Year’s Eve. 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.Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media. Then we will share it with all 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
- 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
Preparation method
>> Watch our step-by-step how-to video recipe <<
Easy recipe steps:
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!
   
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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.
Happy new year! You can’t go wrong, be the master!
Result BBQ S’mores XXL marshmallow winter new year dip
