– Rack of Lamb the posh way: as a crown<\/strong> <\/p> This is a fancy dish. Our Not Just BBQ chefs went to work during our outdoor barbecue day with a lamb CROWN of two racks tied together. That looks pretty impressive, don’t you think? The advantage is also that the heat can reach the thickest part of the meat well on two sides and the rib that does not need heat is further away from the fire.<\/p>\r\n In autumn, lamb racks tend to be a bit bigger than in spring. You also really get that autumn feel when you serve the tender meat with jacket potatoes, tasty gravy or salsa and a vegetable ratatouille. Dig in. Sit warm by the fire with your family and friends and enjoy.<\/p>\r\n Lamb does require your attention and patience. So take your time and don’t be too hasty. And ask your guests beforehand whether they want the meat rare, medium or well done.<\/p> > > WATCH HERE THE HOW-TO VIDEO RECIPE < <<\/a><\/p> Present with the salsa over or next to the meat. Delicious with jacket potatoes and eggplant ratatouille. Enjoy!<\/p> Picanha, also known as tail piece by the Dutch, is a deliciously tender piece of beef. Marinated with the Chimichurri rub, grilled green asparagus and Hasselback potatoes.<\/p>\r\n You can\u2019t go wrong, be the master!<\/p>\r\n > > WATCH HERE OUR HOW-TO BBQ VIDEO < <<\/a><\/p> 1. Prepare the barbecue to your preference. Make sure the coals are hot enough for the barbecue to reach a temperature of 200\u00b0C. Place the grill on the barbecue for direct grilling.<\/p>\r\n 2. Remove the picanha from the refrigerator in time so that it can reach the right temperature. Pat it dry and cut away any loose bits of fat. Use a knife to cut a diamond pattern into the fat side. After this has been cut in, take the Chimichurri Rub and sprinkle the meat generously on both sides. Rub it in well with your hands and let it stand for a while so that the flavors can soak into the meat.<\/p>\r\n 3. When the barbecue has reached a temperature of 200\u00b0C, place the meat with the fat side on the barbecue. This will be quick and quick. The fat will melt a little and may end up on the hot coals, which can cause it to flame. If this happens, move the picanha so that the fat layer does not burn. Within a few minutes a brown crust will form, then it is time to remove the meat from the barbecue.<\/p>\r\n 4. Carefully switch from direct grilling to indirect grilling. Let the barbecue cool down a bit until it reaches a temperature of 110\u00b0C. Insert the core thermometer into the picanha and place it with the fat side up on the grill when grilling indirectly. Close the barbecue and let the piece of meat cook. For a nice red inside, wait until the picanha has reached a core temperature of 45\u00b0C. This usually takes between 1-1.5 hours.<\/p>\r\n 5. While the picanha is cooking on the barbecue, prepare the vegetables. With green asparagus, the bottom part is a bit tough and is often removed. Grab the asparagus at the bottom and bend it until the bottom part snaps off. This way you know exactly which part of the asparagus is edible and which is not. The asparagus is seasoned with salt and pepper, to retain its own authentic taste.<\/p>\r\n 6. For the hasselback potatoes you need the satay skewers. Stick a satay skewer as low as possible through the length of a potato. This is to prevent you from cutting the potatoes completely. Cut the potato into thin slices, but not all the way through. As soon as the potato is completely cut, you can remove the satay stick. Do this with the other potatoes as well. When all the potatoes are ready, take the Spicy Chip Shaker. Shake it before use so that all the herbs are ready for use and sprinkle generously over the potatoes. Also make sure that there is plenty of herbs between the slices.<\/p>\r\n 7. As soon as the picanha is ready, remove it from the barbecue. Wrap it in aluminum foil and let the temperature rise to 55\u00b0C. Grease the barbecue with some oil to prevent the vegetables from sticking to the rack. Allow a little more oxygen to the barbecue so that the temperature rises again, this is entirely preference. For softer, more stewed vegetables, lower the temperature and take longer.<\/p>\r\n 8. When the vegetables are ready at the barbecue, the picanha can be cut. Catch the juice that comes out of the meat, you can pour this over the meat when it is on your plate. Make your plate with the vegetables and the picanha and enjoy!<\/p>\r\n <\/p>\r\n<\/div>\r\n<\/div>\r\n 1. Take the two quails out of the fridge and let them come to room temperature. The quail is a type of pheasant and the smallest game bird that you can eat. The head of the quail remains on the carcass, so that you are really sure that you have the right bird, and has already been cleaned on the inside. To be sure, check that all the innards have really been removed. Remove the head with regular scissors, to do this, cut the neck just above the shoulder. Cover the quails and put them aside for a while.<\/p>\r\n 2. Start your barbecue. Of course we used our own Firestarters<\/a>, 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 are preparing small-sized meat, not many coals are needed.<\/p>\r\n 3. Let the BBQ heat up slightly to a maximum of 150 degrees Celsius. Shut off the air supply when it gets too hot.<\/p>\r\n 4. Add a small handful of Fire Herbs, as soon as the fire is gone and the coals are smoldering, directly on and between the coals.<\/p>\r\n 5. Prick the potatoes with a fork and wrap in aluminum foil. Place them directly between the fire and the smoldering coals. They should get really hot.<\/p>\r\n 6. Take the two slices of bread and toast them briefly above the glowing coals. Then close the barbecue as soon as possible so that the potatoes stew well. They will definitely need 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 wrapped.<\/p>\r\n 7. In the meantime, cut the apple, spring onion and garlic as small as possible. Also cut the bread, without the crusts, into small pieces.<\/p>\r\n 8. Add all the dry ingredients together. Chop parsley over it and season extra with the Not Just BBQ Italian Grinder<\/a>. Especially the rosemary, oregano and the little salt and black pepper in this herb mix work perfectly with the sweetness of the apple and raisins. Shake it well.<\/p>\r\n 9. Fill the quail generously with the dry stuffing. Push it in well.<\/p>\r\n 10. Lightly grease the birds with vegetable oil and the Not Just BBQ Peri Peri Rub<\/a>. Massage it in well with your hands. The herbs have the fresh sea salt and the brown sugar caramelizes the meat slightly. The light touch of the chilli pepper gives it a touch of spice. Not too much, because it should not overpower the gamey taste.<\/p>\r\n 11. Wrap the quails in the Butcherpaper<\/a>. Wind a butcher’s twine or iron wire around it and tie it tightly.<\/p>\r\n 12. Remove the baked potatoes from the coals. Scrape them empty and beat this together with the egg, a good dash of almond milk, grated cheese and self-raising flour to a reasonably thick dough.<\/p>\r\n 13. Place the wrapped quails a little high for a few minutes but directly ON the coals. Turn regularly. The coals should not be too hot, leave the barbecue open.<\/p>\r\n 14. In the meantime, cut the chicory lengthwise, sprinkle with a little oil and the Not Just BBQ Peri Peri Rub<\/a>.<\/p>\r\n 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.<\/p>\r\n 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 have been cooked for 10 minutes. The poffertjes only need a total of 8 minutes. Turn them halfway with a fork, so that you have lightly, golden brown baked poffertjes on both sides.<\/p>\r\n 17. Cut breast fillets from the quails, and remove the 2 legs. Also use a little of the filling, which is deliciously warm, sweet spicy and fragrant.<\/p>\r\n 18. Present your dish. The best thing is to put a little bit of chicory on a poffertje with pieces of quail and a little bit of filling. That way you have a delicious culinary snack. Extra sauce is not necessary, the filling is juicy and fresh. Enjoy!<\/p>\r\n 1. Prepare the BBQ so that you can grill indirectly. Make sure the coals are hot enough for the barbecue to reach a temperature of 200\u00b0C.<\/p>\r\n 2. Do not remove the chicken leg from the refrigerator too early because of unwanted bacterial growth. Take the Louisiana Cajun Rub<\/a> and sprinkle generously over the chicken. You can lift some parts of the skin a little, make sure that you also season the chicken well here so that the meat itself also gets a nice flavor.<\/p>\r\n 3. Place the grill on the barbecue and place the chicken with the convex side up on the grill. Grill it for about 20 minutes with a closed lid.<\/p>\r\n 4. Turn the chicken leg over after 20 minutes and let it grill for another half hour. After all, it is important that the chicken is cooked properly and that the chicken no longer turns pink anywhere.<\/p>\r\n 5. The potatoes are the easiest to prepare. Roll them in aluminum foil and put them between the coals. For a large barbecue, you can place it nicely in the middle of the coals, while the chicken and fennel grill above it.<\/p>\r\n
– Picanha<\/strong>
– Quail with stuffing<\/strong>
– Chicken legs<\/strong><\/p>\r\n1. Rack of Lamb Crown Moroccan\/lemon style<\/h2>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/10\/lamsrack-kroon-perfecte-garing-barbecue-1024x819.jpg\")
<\/figure>Ingredients<\/h3>
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![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/10\/lamsrack-kroon-schoonmaken-300x240.jpg\")
\u00a0 ![\"moroccan](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/10\/lamsrack-kroon-moroccan-300x240.jpg\")
<\/figure>Bereidingswijze<\/h3>\r\n
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![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/10\/lamsrack-kroon-salsa-barbecue-1024x819.jpg\")
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2. Tender Picanha Beef Chimichurri with asparagus<\/h2>
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-voorbereiden-bbq-1024x819.jpg\")
<\/h3>\r\nIngredients<\/h3>
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Method<\/h3>
![\"picanha](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-gerecht-bbq-1024x819.jpg\")
<\/h2>\r\n3. Stuffed quail with potato pancakes and caramelized chicory<\/h2>Special days call for dishes where we challenge ourselves just that little bit more and look for something surprising and out of the ordinary. For Thanksgiving dinner this year, we wanted something more culinary than the standard chicken and meat roll. But what if we go a bit smaller. That brought us to the quail. Which we had not had on the barbecue before, and what technique do you apply to this so-called \u2018delicacy\u2019 and how does it taste with our Peri Peri herbs and Fireherbs? Quail is not prepared very often by home cooks, and that is a shame because this small pheasant species is quick to prepare and has a lot of flavor.<\/div>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/kwartel-in-butcherpaper-1024x819.jpg\")
<\/h3>\r\nIngredients<\/h3>\r\n
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For the stuffing:<\/h3>\r\n
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For the potato dough:<\/h3>\r\n
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Quick recipe steps<\/h3>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/italian-grinder-vulling-300x240.jpg\")
<\/h2>\r\n![\"gevulde](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/kwartel-kruiden-peri-peri-300x240.jpg\")
<\/h2>\r\n![\"witlof](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/witlof-peri-peri-300x240.jpg\")
<\/h2>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/poffertjes-barbecue-300x240.jpg\")
<\/h2>\r\n
\r\n4. Louisiana Cajun Chicken Leg with Baked Potato and Fennel<\/h2>Chicken leg, chicken feet or a whole chicken? Chicken is of course a must on the barbecue, as are baked potatoes. Paired with fennel for that delicious but subtle aniseed flavour. YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/div>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/06\/Kippenboutjes-bekruiden-1-1024x819.jpg\")
<\/h3>\r\nIngredi\u00ebnten<\/h3>
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Preparation<\/h3>
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/06\/Kippenboutjes-Kruiden-bbq-1-1024x819.jpg\")
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