4x winter BBQ recipe vibes 2024

Winter BBQ vibes, anyone? ❄️🔥 Get inspired with these recipes that are perfect for chilly evenings and New Year celebrations.🍖✨ Gather your friends, light up the grill and make this season unforgettable! Find all the recipes here. We have made for you:

Big and smoky Côte de Boeuf with chimichurri and sweet cheese potatoes
Hearty Hunters Polish Bigos stew with sauerkraut and sausage
Comforting beef pie from pulled beef
S’mores dip to dip together and share on New Years Eve

1. Côte 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 Côte 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 côte 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!

End result Côte de Boeuf with chimichurri and sweet cheese potatoes

2. 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 Giftpack
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.

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

3. Pot pie with vegetables and pulled beef

This ‘pie’ with a selfmade dough roof hides delicious filling that you can make as you choose. In this recipe we made a beef hammer a day in advance and used the pulled beef to fill the savoury mini pies. But of course you could also make your own variant with quickly grilled lamb or grill a piece of salmon and add it in small pieces to the filling. Have fun!

Big advantage: you can prepare the pot pies the day before. On Christmas or New Years Eve, put the heat-resistant trays on the barbecue and you’re done in 30 minutes! We make the dough ourselves, of course, and it adds an extra element of surprise to your dish.

> > WATCH THE HOW-TO VIDEO < <

Ingredients beefhammer (or choose you own protein)

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 method day before

Cut the skin, excess fat from the meat.
Tie up all around with butcher’s twine.
Rub in with the Smokehouse kruidenSet the barbecue for indirect cooking, dome temperature at 115-120 degrees C Make a mop sauce with which to keep the meat well lathered. We used cup of water, 1 tbsp Whisky Pepper saus, 2 el Smokehouse rub, knob of butter), bring to the boil for a moment and finish.
Place kersen rookhout on the smouldering coals.
Place beefhammer upright on grill, drip pan underneath.
After an hour of smoking, you can then start mopping the meat about 3-4 times. Do this quickly, as you want to keep the heat in the BBQ optimal.
Once the beef hammer core temperature reaches 70 degrees Celsius, remove your bone marrow with skewer/pincers or push through to the bottom. Store the marrow separately.
Pack beefhammer with butcherpaper. Tightly wrap with butcher’s twine and pour in a little mop sauce first.
Put back on grill and cook through to 92-94 degrees.
Remove the beef hammer from the butcher paper. Generously spread the beef hammer with pepper sauce and put
back on the grill for half an hour. Add the dish of bone marrow.
Then let the meat rest for half an hour, wrap the butcherpaper around it to retain a little heat. If resting longer, roll a clean old towel around it and place in a cooler/bag.

Also make the dough for the pot pies today. Pretty handy. The recipe is simple:

Combine butter, flour, half an egg and a pinch of salt in a bowl and knead into a firm dough. If it is still too crumbly, knead it further with your warm hand.
Wrap the dough in cling film and leave to rest in the fridge for at least an hour. A day will do as well.

Preparation on the day

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.

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!