6 X OKTOBERFEST BBQ INSPIRATION
We love Oktoberfest. Long tables, mugs of beer, lots of fun and lots of meat. Check out the 6 top recipes here: – German sausage and bacon as Moink torch – Stuffed beer bread pizza – Juicy burgers – Beer-can-chicken – Meat and bacon moinkballs – Tough tomahawk Anything fatty that goes well with beer may end up on the barbecue. These are our top 6 recipes you really need to make around Oktober festivities.
1. Moink balls
For those unfamiliar with the term, moink balls are seasoned meatballs wrapped in bacon with a layer of barbecue sauce over it. The term MOINK comes from Moo, for beef mince, and oink for pork bacon. These balls are indirectly cooked and smoked, which ensures a wonderfully tender ball with a delicious smoky taste. > > CHECK OUT OUR HOW-TO VIDEO MOINK BALLS ON BBQ < <
Ingredients
- 300g smoked bacon
- 750g minced beef
- 1 egg
- 60g breadcrumbs
- 118ml milk
- NJBBQ Smokehouse BBQ Rub
- NJBBQ Original Marinade
- cocktail sticks
- core thermometer
Method
- Prepare the barbecue for indirect grilling at a temperature between 110-120℃
- Add all ingredients, except the marinade and bacon, to the minced meat and knead well. Make sure the balls are slightly smaller than a golf ball. You can always make them bigger of course, but then the cooking time and temperature will be slightly different.
- After rolling the balls, wrap them in bacon. If the bacon does not stick well on its own, stick a cocktail stick through it. Insert the core thermometer into 1 ball.
- Place the balls above the indirect part of the barbecue, put the lid on the barbecue and let the balls grill until a core temperature of 60℃ is reached. The bigger the moink balls have become, the longer this will take.
- When the balls have reached the desired core temperature, cover them with the NJBBQ Original BBQ sauce. You can do this a number of times for a thicker layer of sauce, but it is not necessary.
- When the balls have reached a core temperature of 70℃ they are ready and can be removed from the barbecue
To lick your fingers, literally. So watch out, because these balls will fly out of the goal!
2. Moink fakkels bbq snack
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Ingredients
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Method
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Tip: serve with Not Just BBQ’s Mango Chili sauce
3. Juice beef burger on the grill
A good juicy hamburger is essential Oktoberfest food, next to your beer. Young and old will be happy with such a juicy classic Beef Burger from the bbq where it is impossible to eat it neatly and the juices and sauce runs over your chin and fingers. Napkins are not necessary, just unabashedly eat. Sooooo delicious. During our film shoot we made the good old classic: beef burger. When you use good ingredients, you can taste the difference with ready-made burgers. And it’s not as much work as 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 moinkballs or chicken fajita. Read > HERE < step by step how we prepare, season and cook the dish
Used products
Quick recipe steps
- Prepare your bbq for a hot grill session at 200 degrees celcius
- Ad eggs, breadcrumbs and fresh parsley tot the minced meat.
- Season it with Not Just BBQ smokehouse BBQ Rub and mix well but don’t knead to long.
- Use a hamburgerpress or good hands, to model your burgers.
- Tip: make a small well in the middle, so the burger won’t get hollow and uneven.
- Barbecue ready? Ad our Whisky smoking wood
- Grill brown and crispy, with the lid OFF! You don’t want to cook, you need to grill!
- Slice the feggies and buns, grill the buns till crispy
- Asseble your burger and be royal with the Whisky Peper Sauce.
4. Beer can chicken on the barbecue
Juice barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken’s cavity prior to cooking. The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat. The process is meant to add moisture to the dish, and the steam from the beer serves to steam the chicken from the inside and add flavour to the dish. > > WATCH THE HOW-TO VIDEO HERE < <Ingredients
- 330 ml of ginger or other beer
- 1 free-range chicken (about 1.3 kg)
- NJBBQ beer can chicken rub
- 4 tbsp hoisin sauce
- NJBBQ Mango Chili sauce
- core thermometer
Method
- Prepare the barbecue for indirect grilling.
- Open the can of ginger beer, dab the chicken dry with kitchen paper and sprinkle it generously with the bear can chicken herbs.
- Carefully 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 barbecue grill. Turn the chest to the warmest part and place the lid on the barbecue. Grill the chicken for approx. 45 min.
- Spread the chicken around 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 good heated.
- Check whether the chicken is cooked by cutting a piece of the chicken open. Is the chicken pink? Then put it back on the barbecue! If the thighs have a temperature of 75 ° C, the chicken is cooked.
- Take the chicken with the can of the barbecue and let it rest for 5 minutes. Carefully remove the hot can and divide the chicken into pieces.
- Enjoy!
Tip: serve with Not Just BBQ’s Mango Chili sauce
5. Beer bread pizza
A pizza made with beer bread. At first sight, a strange combination, but nothing could be further from the truth. We opted for a pizza extravagant, or a well-topped pizza with ham, bacon, vegetables and overloaded with cheese. Making a pizza on the barbecue is not that crazy at all. Many well-known brands sell pizza stones, specially made so that you can make a delicious pizza on the barbecue. Our pizza stone is from Monolith, but Weber, Napoleon or The Bastard also have these in their range.
Pizza dough is very easy to make, and you can also buy it ready-made. But if you want to deviate from the standard bottom, try our variant. Beer bread pizza crust. You can basically use any type of beer you want for beer bread. Whether blond, double or triple. The taste of the beer naturally influences the taste and appearance of your bread. Darker beer will also make your bread darker. We ourselves use a blond beer from Leffe in this recipe, but you can also use Italian beer to stay in the same atmosphere as the pizza. Some good options for Italian beer include Peroni, Moretti, or Frost.
Ingredients
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Beer of your choice
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A few slices of bacon
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A few slices of ham
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Vegetables of your choice (we used bell pepper, onion and mushrooms)
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Grated cheese mozzarella
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2 tomatoes
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Italian herbs of your choiceor use the Italian Grinder
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2 cloves of garlic
- First we will prepare the beer bread, it has to rise for an hour. In a large bowl, add the beer bread mix. Add the beer of your choice and knead to a light dough. Cover with a damp tea towel and let it rise for an hour in a warm place.
- Meanwhile, prepare the barbecue. This one should be hot, very hot. We will bake the pizza briefly at a high temperature. Too long and the bottom burned, which is of course a shame. When the barbecue has reached a temperature of 300 °C, carefully slide the hot coals to the edges of the barbecue. You do this to ensure that there are no hot coals directly under the pizza stone to prevent the bottom of the bottom from burning too quickly.
- While the beer bread is rising, cut the vegetables and season the meat. Make sure the toppings are thinly sliced so that they don’t take much time to cook under the barbecue. For the vegetables we used bell pepper, red onion and mushrooms. But you can vary this by adding artichoke, olives or zucchini, for example.
- For the bacon, we opted for bacon that was thinly sliced at the butcher shop, as well as for the shoulder ham. You can also vary in type of the meat, chorizo or peperoni are also very tasty on the pizza. Season the meat with the BBQ Braai shaker on both sides to taste. Start with fewer herbs and add more to taste, because this shaker is very full of flavour.
- The tomato sauce is very easy to make and has only 2 ingredients: tomatoes and Italian herbs. We used canned diced tomatoes, but you can also use fresh tomatoes for this. For a smooth texture, we recommend puréeing the tomatoes with an immersion blender, but it is not necessary. Add the Italian herbs and mix together.
- After an hour, the beer bread dough is ready to be rolled out. Roll out the dough with a rolling pin until it is thinner than you actually want it to be. On the barbecue, the dough will become thick due to the cooking. Before you start investing the pizza, it is recommended to place it on a pizza shovel so that you can easily slide it onto the pizza stone.
- Top the pizza with your favourite toppings. Start with the tomato sauce, then add some slices of bacon and ham and on top of that on the chosen vegetables. Sprinkle with cheese and mozzarella slices. Are you a fan of spicy food? Then we strongly recommend adding some Smokey & Sweet Hot Sauce.
- Carefully place the pizza stone on the barbecue and slide the pizza onto it. Close the lid and let the pizza bake for about 5 minutes. After 5 minutes, you can carefully lift the bottom to see if it is not burning. If this is not the case, you can leave it a little longer until it is crispy and the cheese has melted well.
- Remove the pizza extravagant from the barbecue when it is ready and cut into pieces. Enjoy!
Which recipe for BBQ finger food snacks do you think is the best to make this EC? Let us know via Instagram or Facebook!
The full range of rubs and herbs can be found HERE >
6. Caveman style Tomahawk steak
Question: caveman or grill? Sometimes we feel primal and think of the tomahawk we love to throw on the barbecue. So the question to you: do you barbecue your Tomahawk on the grill or caveman style? Watch this video and try your own caveman barbecue experience.
Our NOT JUST BBQ men go for Caveman Coffee this time
Method
- Cut coarse fat from the meat and score 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 wish
- 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 and repeat.
- Meanwhile, measure the core temperature, bring it to 54 degrees Celsius for mediumrare.
- Let the meat rest for about 5 minutes and enjoy!
> More about our coffee rub: https://notjustbbq.nl/…/her…/rubs-en/coffee-rub-140-g-2/
