This year, bring your Thanksgiving meal to the grill!

Surprise your family and friends with these easy, luxurious, and delicious barbecue recipes featuring buttery-tender meat that everyone will love. What will you choose?

A smoky, tender bavette with coffee spices, juicy toma pork on the bone with Brussels sprouts and bacon, succulent, refined stuffed quail with potato pancakes and caramelized endive, or perfectly cooked Taurus steak with crispy parsnip chips! Enjoy this Thanksgiving BBQ-style!

We’ve compiled the recipes for you with photos and even videos on YouTube so you can see step-by-step how to make them. How easy! We wish you a very happy Thanksgiving, enjoy each other and your dishes. We made for you:

 

🥩 Bavette with coffee rub

🍖 Tomapork with Brussels sprouts

🍗 Stuffed quail with potatoe poffertjes

🥩 Taurus steak with parsnip chips

 

1. Butter-tender bavette with coffee rub

The bavette, also known as the grilled steak, is a large, super-tender piece of meat that requires a little attention, but grills perfectly quickly. That’s why bavette is a favorite tender meat for barbecuers, and your guests will love it. It melts in your mouth, has a delicate texture, and pairs perfectly with spices. It also lends itself well to stuffing with any filling you like.

During our film shoot, our guest barbecuer made a classic bavette with a coffee rub. You can find a fully detailed recipe with how-to photos and all the ingredients on our blog.

 

Are you going to make this dish? Let us know how it turned out! Tag #notjustbbq on your social media, and we’ll share it with barbecue fans. And don’t forget to check out 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 (Serves 4)

• Black Angus Bavette, approximately 1.5 kg
• Olive oil
• Not Just BBQ Coffee Rub
• Not Just BBQ Smoke Wood Whiskey

Equipment

• Kamado barbecue (we used the Black Bastard)
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbecue tongs
• Probe thermometer

Instructions

>> Watch here our step-by-step how-to video recipe << 

Easy recipe steps:

1. Rub the bavette with a little oil and sprinkle with the Coffee Rub.

2. Grill the bavette indirectly on a preheated barbecue at 125 degrees Celsius until the core temperature reaches 48 degrees Celsius.

3. Now grill the bavette briefly directly over the coals for a crispy, golden brown crust.

Let the bavette rest for at least 15 minutes, loosely covering it with aluminum foil. Then slice the meat very thinly. But be careful how you slice! The grain of the bavette is clearly visible, so always cut perpendicular to the grain. This prevents the meat from becoming too tough to chew.

 

2. Tomapark whisky pork rib roast with sprouts on your BBQ

A robust recipe with a festive touch. Our Not Just BBQ chefs went to work on a beautiful piece of pork rib roast during our outdoor winter barbecue day. Impressive due to its size and bone, a true winter dish that’s perfect for the holidays. It’s the tomahawk steak of the pork. The meat is fairly easy to make, just keep an eye on the thermometer!

A true Thanksgiving recipe with Brussels sprouts, prepared in a way that everyone will love! We also made these winter vegetables on the barbecue, combined with fresh, sweet apple and salty bacon. All our guests loved it; they were so surprised!

Will you be making this dish? Let us know how it turned out! TAG #notjustbbq on your social media, and we’ll share it with barbecue fans. And don’t forget to check out our YouTube channel AND subscribe. You can also find us on Instagram, Facebook, and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

(for 4 persons)

• Pork ribroast 700 gram
• bon chop, diced 160 gram
• 2 tablespoons whisky
• Brussels sprouts (small)
• Firm, fresh apple
• Raisins
• Bag of cranberries
• Hard sugar
• Olive oil
• Not Just BBQ Steak & Chops shaker
• Not Just BBQ firestarters
• Not Just BBQ Smoke Wood Whisky
• Not Just BBQ Mustard & Smoke saus

Equipment

• Kamado barbecue ( we went for the Black Bastard)
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbecue tongs
• Coar tthermometer
• Cast iron skillet

Preperation

>> Watch HERE the step-by-step how-to video recipe << 

Easy recipe steps:

1. Get a pork rib roast from a reputable butcher.
2. Score the fat layer of the rib across the rib, all the way to the meat, but not too deep.
   

   

3. Mix the rub with 2 tablespoons of whiskey or rum.
   

   

4. Rub the meat liberally with this and let it soak in for a while.
   

   

5. We are going to set up the BBQ to cook the Tomamark indirectly at 110° Celsius.
6. Start the fire with firestarters.
7. Put Whisky Smoke Chunks among the smoldering coals.
8. Place the tomapork pork rib roast (or several) on the grill. Turn the tomapork every 10 minutes.
   

   

9. Briefly fry the bacon, add the (blanched) Brussels sprouts, and let them cook gently. Close the lid of the barbecue. Add the chopped apple and raisins 10 minutes before serving.
   

   

10. Meanwhile, warm the cranberries in a small saucepan with a little water and sugar.
11. When the Tomamark has reached a core temperature of 50°C, proceed to cooking the Tomamark directly.
    

    

12. Cook the Tomamark to a core temperature of 60° Celsius and let it rest covered for 5 to 10 minutes.
    

    

Present the meat by slicing it, leaving the bone exposed for a cool touch! Serve the vegetables and cranberries alongside the meat so everyone can help themselves. Delicious with the smoky, spicy Mustard & Smoke saus. Enjoy!

You can’t go wrong, be the master!

 

3. Stuffed quails with potato pancakes and caramelized chicory

This year we wanted to make a more refined dish for Thanksgiving. Not a whole turkey, but a quail! Something we hadn’t tried on the barbecue before. What technique do you use for this so-called ‘delicacy,’ and how does it taste with our Peri Peri spices and Fireherbs? Quail isn’t prepared very often by home cooks, which is a shame, because this small pheasant is quick to prepare and has a lot of flavor.

We’re curious about your opinion on quail, but for this holiday season, we thought it would be fun to take a more light approach to the barbecue. Quail turns out to be a refined and light dish for a more elaborate dinner. Read here step-by-step how we prepare, season, and cook the dish.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients for 2 persons

• 2 quails of 200 grams
• Not Just BBQ Peri Peri Rub
• vegetable oil
• 2 stalks of chicory

For the filling:

• 1 spring onion
• 1/2 Apple
• 2 Old white sandwiches
• 1 Small garlic clove
• Handful of raisins
• Not Just BBQ Italian Grinder

For the potato dough:

• 2 Potatoes crumbly
• 1 Egg
• 50 grams self-raising flour
• Little almond milk
• Grated cheese to taste
• Not Just BBQ Spicy Chip Shaker

Necessities

• Kamado barbecue, we use a table model @Monolith
• Coal, Not Just BBQ Firestarters, etc. for creating the BBQ
• Not Just BBQ Fire herbs
• Aluminium foil
• Knife, fork
• Cutting board
• Barbecue tongs
• Gloves
• Metallic twine or butcher’s twine
• Not Just BBQ Butcher Paper

Preparation method

>> Watch our video with this recipe here << 

 

1. Remove the two quails from the refrigerator and allow to come to room temperature. The quail is a species of pheasant and the smallest game bird you can consume. The head of the quail remains attached to the carcass, so that you really know for sure that you have the right bird, and has already been cleaned inside. Check to be sure that all the entrails have really been removed. Remove the head with regular scissors, cut the neck just above the shoulder. Set the quails aside for a while, covered.

Tip: if there are still too many feathers left on the quail, lightly sear the outside of the quail with a hand burner or lightly sear them over the barbecue fire. Not too long!

2. Fire up your BBQ. We used our own Firestarters of course, they are so easy. Today we want to keep the heat of the barbecue as low as possible, so keep the coals low. And because we prepare small-sized meat, we don’t need a lot of coal.

   

3. Let the BBQ rise slightly to a maximum of 150 degrees Celsius. Shut off the air supply if it gets too hot.

4. Once the fire is gone and the coals are smoldering, add a small handful of Fire Herbs directly on top of and between the coals.

5. Prick the potatoes with a fork and wrap in aluminum foil. Place them evenly between the fire and smoldering coals. They can get quite hot.

   

6. Take the two slices of bread and toast them briefly over the glowing coals. Then close the barbecue as soon as possible so that the potatoes stew well. They need at least fifteen minutes, but that depends on the size of the potato, so check yourself every now and then, but little can go wrong because they are well packed.

7. Meanwhile, cut the apple, spring onion and garlic as small as possible. Also cut the bread, without the crusts, into small pieces.

   

8. Combine all dry ingredients. Cut parsley on top and season extra with the Italian Grinder. Especially the rosemary, oregano and the little salt and black pepper in this spice mix work perfectly with the sweetness of the apple and raisins. Shake it well.

 

9. Generously fill the quail with the dry stuffing. Push it in well.

10. Lightly grease the birds with vegetable oil and the Peri Peri Rub. Massage it well with your hands. The spices have the fresh sea salt and the brown sugar slightly caramelizes the meat. The light touch of the chilli pepper gives it a little kick. Not too much, because it should not dominate the wild taste.

11. Wrap the quails in the Butcherpaper. Wind a butcher’s twine or iron twine around it and tie tightly.

   

12. Remove the baked potatoes from the coals. Scrape them empty and beat this together with the egg, a good splash of almond milk, grated cheese and self-raising flour into a fairly thick dough.

      

13. Place the wrapped quails a little high for a few minutes, but immediately ON the coals. Turn regularly. The coals should not be too hot, leave the barbecue open.

  

14. Meanwhile, cut the chicory lengthwise, sprinkle with a little oil and the Not Just BBQ Peri Peri Rub.

15. Remove the quail from the coals and place it together with the chicory on indirect cooking for about 10 minutes. Close the BBQ and keep the BBQ temperature around 150 degrees Celsius.

16. Fill the holes in the poffertjes pan with the potato dough. Place the pan on the barbecue as soon as the chicory and quail are cooked for 10 minutes. The poffertjes only need 8 minutes in total. Halfway through, turn with a fork, so that you have light, golden brown fried poffertjes on both sides.

     

tip: don’t have a poffertjes pan? Make small, not too thick pancakes on a heat-resistant pan.

17. Cut breast fillets off the quails and remove the 2 legs. Also use a bit of the filling, which is wonderfully warm, sweet, spicy and fragrant.

18. Present your dish with the whole quail, two halves of endive, and some mini pancakes.

You can also make a small culinary delight with this. Place pieces of quail, some of the filling, and endive on top of a mini pancake. No extra sauce is needed; the filling is juicy and fresh. Enjoy!

 

4. Tender Taurus beef cutlet with parsnip chips

Want an exclusive, super-tender piece of meat for Thanksgiving? And one that doesn’t require long cooking? Then the Taurus beef chop is for you. It’s buttery-soft and melts in your mouth. We’ve created a festive, chic version with parsnip snips and lightly grilled plum tomatoes. Super simple. And so deliciously tender.

 

Special days call for delicate dishes where we challenge ourselves a little more and seek out something surprising and unusual. Taurus beef chops aren’t available year-round because they’re not always cut that way.

> > Watch HERE the HOW-TO VIDEO < <

Ingredients

(for 4 personen)

• 2x 350 gram Taurus beef cutlet
• 1 parsnip
• A few branches of vine tomato
• Olive oil
• Not Just BBQ pepper & Salt shaker
• Not Just BBQ firestarters
• Not Just BBQ Smoke Wood hickory
• Not Just BBQ BBQ steak grinder

Necessities

• Kamado barbecue ( we did the Black Bastard)
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbeque tongs
• Core thermometer
• Cast iron frying pan

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Easy recipe steps:

1. The Big Green egg is set up for direct heat with the cast iron grid in it and at approx. 200 degrees.

2. Peel thin slices of the parsnip (we used a slicer). Marinate briefly in some oil and Salt & Pepper grinder.

3. 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.

4. Then we heat up the Big Green Egg a little more to about 230 degrees.

5. Briefly marinate the sirloin steaks with a little oil and spices from the BBQ steak Grinder

6. Grill the entrecote on both sides over direct heat.

7. 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.

8. 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.

Result Taurus beef