🇳🇱🔥 King’s Day is coming… and it’s time to barbecue like a king 🔥👑 Every year in the Netherlands we celebrate King’s Day.A vibrant national holiday full of orange pride, street parties and of course… fantastic food.And even if you’re not Dutch, this is the perfect excuse to fire up the barbecue and join in the festivities, wherever you are in the world.🌍
We’ve listed our 4 BBQ recipes that will make your King’s Day (or any day for that matter) unforgettable:
✅ Mini chicken tacos.One tasty bite.Really addictive
✅ Moink balls.Perfection wrapped in bacon
✅ Jalapeño poppers.Spicy snack for our brave queen 🔥
✅ Döner kebab made from veal marinated in milk.Tender and juicy
🌍 Yes, we sell them worldwide.So wherever you are, you can grill like a real Dutch BBQ king or queen! Have you planned a feast yet?Show us what you’re grilling!Tag us and who knows, we might share your dish with the Not Just BBQ family.👑🔥🍖
1. Mini Chicken Fajita Tacos
These bite-sized tacos are ideal for a sunny day in the garden, at your front door at the flea market or an informal party.These tasty tacos are filled with juicy grilled chicken and a colorful mix of fresh vegetables with a spicy chili sauce for a real taste explosion.A guaranteed hit with friends and family!
Are you going to prepare this dish this King’s Day?Let us know how the end result was!TAG #notjustbbq in your social media.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
4 large tortillas
3 tablespoons of buttergram
500 grams Pulled Chicken from Chicken Thigh Fillet
2. Rub the chicken thigh fillets generously with Beer Can Chicken. Place the chicken thigh fillets on the grill, over indirect heat! And grill briefly until an internal temperature of 78 degrees is reached. (About half an hour)
3. In the meantime, cut as many rounds as possible from the tortillas. Use the ring shape.
4. Mix melted butter with Chipotle Chill rub (very spicy/hot, so moderate). Dip the tortillas through this. Turn the metal muffin tin upside down and place the tortillas between the ‘cups’. Place in the grill for 5 minutes and let cool. Cooling is extremely important because this is the stage where the taco hardens and retains its shape.
5. Chop the red pepper and fry it briefly in an ovenproof dish or on the Monolith grill ring.
6. In a bowl, mix the pulled apart chicken, briefly fried diced peppers, fried red onion, crème fraîche, cubes of cheddar and a tablespoon of Chipotle Chill rub.
7. Fill each taco with the mix and sprinkle with cheddar. Place the tacos next to each other in an oven dish. Heat in the still warm BBQ for 5 minutes until the cheddar melts.
On King’s Day you need finger food.And quick-to-make-tasty-easy bbq recipes that are smoking during all the festivities.Little to look after and incredibly tasty and ideal to share with your friends.BBQ snacks that you can easily prepare on the barbecue.
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.
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 board!
4. Stuff each half pepper with a generous teaspoon of the cheese mix.
5. Cut the breakfast bacon in half and wrap half a slice around the stuffed pepper.
6. Sprinkle Chipotle Chilli rub over the bacon. Be careful because this is quite spicy.
7. Cook the peppers for about 15 minutes until the bacon is golden brown, the cheese melted and the jalapeño peppers slightly softened.
8. Coat the peppers with a little barbecue sauce for the last few minutes. Let them cool slightly before serving.
You can’t go wrong, be the master!
Enjoy!
End result Jalapeño Poppers on the barbecue
4. Doner Kebab from veal marinated in milk
Doner kebab is a popular meat dish that originated in Turkish cuisine, but is known and loved worldwide.The kebab dish consists of thinly sliced grilled meat, usually served in a bun.
We made this recipe the ‘easy way’.Traditionally, doner kebab is prepared with lamb or beef strung on a large vertical skewer and slowly grilled as it rotates.We marinated the meat in milk and frozen it so you can cut super thin slices.We used veal to make doner kebab as it gives a softer taste and texture to the dish compared to lamb or beef, very tasty.
Are you feeling hungry yet?Are you going to prepare this dish?Let us know how the end result was!TAG #notjustbbq in your social media and we’ll share it with all bbq fans.You can also find us on Instagram, Facebook and Pinterest.YOU CAN’T GO WRONG.BE THE MASTER.
1. Place the veal in a bowl and pour the milk over it.
2. Cut the onion into half rings and add to the meat.Season with salt, pepper and chimichurri rub and a dash of vinegar.Let the meat marinate in the refrigerator for about 2 hours.
3. Remove the meat from the marinade, wrap it in plastic foil and put it in the freezer for at least 5 hours (or overnight).
4. Cut the carrot, red cabbage and lettuce into thin strips and mix them.
5. Bake the pita breads on the baking tray.
6. Cut the frozen meat into very thin slices, add chimichurri rub (not too much!) and fry on high heat.
7. Cut open the sandwiches and fill them GENEROUSLY!with salad and baked veal.
8. Of course, kebabs cannot do without a sauce.
So we grabbed the Chilli Garlic Sauce and generously sprinkled it over the buns.For extra chilli lovers, the Habanero XL hot sauce was ready.Tasty!!!!
YOU CAN’T GO WRONG. BE THE MASTER.
End result Kebab from veal chimichurri
More meat inspiration for your bbq? Check out these recipes:
