![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/06\/moink-balletjes-kruiden-recept.jpg\")
<\/a><\/figure>Ingredients<\/h3>\r\n- 300g smoked bacon<\/li>\r\n
- 750g minced beef<\/li>\r\n
- 1 egg<\/li>\r\n
- 60g breadcrumbs<\/li>\r\n
- 118ml milk<\/li>\r\n
- NJBBQ Smokehouse BBQ Rub <\/a><\/li>\r\n
- NJBBQ Original Marinade<\/a><\/li>\r\n
- cocktail sticks<\/li>\r\n
- core thermometer<\/li>\r\n<\/ul>
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/06\/moink-balls-smoke-kruiden-recept.jpg\")
<\/a><\/figure>Method<\/h3>\r\n\r\n- Prepare the barbecue for indirect grilling at a temperature between 110-120\u2103<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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\u2103 is reached. The bigger the moink balls have become, the longer this will take.<\/li>\r\n
- 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.<\/li>\r\n
- When the balls have reached a core temperature of 70\u2103 they are ready and can be removed from the barbecue<\/li>\r\n<\/ol>\r\n
To lick your fingers, literally. So watch out, because these balls will fly out like a king!<\/p>\r\n
\r\n- \u00a0<\/li>\r\n<\/ol>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/06\/moink-bacon-detail.jpg\")
<\/a><\/figure>\u00a0<\/h2>\r\n2. Caveman style Tomahawk steak<\/h2>\r\n
Question: How do you become a caveman on King’s Day?<\/span><\/span> Beer in hand and go!<\/span><\/span> And then don’t think too long about how to prepare.<\/span><\/span><\/span> 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.<\/p>\r\n\r\nOur NOT JUST BBQ men go for Caveman Coffee this time<\/div>\r\n<\/div>\r\n> > WATCH THE CAVEMAN BBQ VIDEO < <<\/a><\/div>![\"tomahawk](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/01\/tomahawk-caveman-hand-coals-1024x819.jpg\")
<\/figure>![\"tomahawk](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/01\/tomahawk-caveman-seasoning-300x240.jpg\")
![\"tomahawk](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/01\/tomahawk-caveman-barbecue-300x240.jpg\")
![\"tomahawk](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/01\/tomahawk-caveman-incision-300x240.jpg\")
<\/figure>Preparation method<\/h3>\r\n\r\n\r\n\r\n\r\n\r\n- Cut coarse fat from the meat and score the fat edge down to the meat and wrap the bone with aluminum foil.<\/li>\r\n
- Marinate with the Coffee Rub and let it soak for as long as you wish<\/li>\r\n
- Light the charcoal and bring to a high heat of about 220 degrees until the flames are gone.<\/li>\r\n
- Now lay the Tomahawk flat on the coals and keep it there for about 3-4 minutes (depending on the thickness).<\/li>\r\n
- Turn the meat and repeat.<\/li>\r\n
- Meanwhile, measure the core temperature, bring it to 54 degrees Celsius for mediumrare.<\/li>\r\n
- Let the meat rest for about 5 minutes and enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\n> More about our coffee rub: https:\/\/notjustbbq.nl\/\u2026\/her\u2026\/rubs-en\/coffee-rub-140-g-2\/<\/a><\/div>\r\n<\/div>\r\n
<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
\r\n\r\n3. Juicy beef burger <\/h2>A good juicy burger is essetial on Kingsday, 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\u2019s 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 <\u00a0 step by step how we prepare, season and cook the dish<\/a>![\"lekker](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/05\/beef-burger-lekker-hamburger-1024x819.jpg\")
<\/h3>\r\nUsed products<\/h3>\r\n- Smokehouse BBQ rub<\/span><\/a><\/li>\r\n
- Whisky Pepper Sauce<\/span><\/a><\/li>\r\n
- Fire Starters<\/span><\/a><\/li>\r\n
- Whisky Smoke Chunks<\/span><\/a><\/li>\r\n<\/ul>
Quick recipe steps<\/h3>\r\n\r\n\r\n\r\n- Prepare your bbq for a hot grill session at 200 degrees celcius <\/span><\/li>\r\n
- Ad eggs, breadcrumbs and fresh parsley tot the minced meat. <\/span><\/li>\r\n
- Season it with Not Just BBQ smokehouse BBQ Rub and mix well but don’t knead to long.<\/span><\/li>\r\n
- Use a hamburgerpress or good hands, to model your burgers. <\/span><\/li>\r\n
- Tip: make a small well in the middle, so the burger won’t get hollow and uneven. <\/span><\/li>\r\n
- Barbecue ready? Ad our Whisky smoking wood <\/span><\/li>\r\n
- Grill brown and crispy, with the lid OFF! You don’t want to cook, you need to grill!<\/span><\/li>\r\n
- Slice the feggies and buns, grill the buns till crispy <\/span><\/li>\r\n
- Asseble your burger and be royal with the Whisky Peper Sauce. <\/span><\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\n\u00a0<\/div>\r\n
![\"zelfgemaakte](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/05\/beef-burger-bbq-hamburger-300x240.jpg\")
![\"rookhout](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/05\/beef-burger-roken-van-hamburger-300x240.jpg\")
<\/h2>\r\n\u00a0<\/h2>\r\n4. Beer can chicken on your barbecue<\/h2>Juice barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken\u2019s 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 < <<\/a>![\"beer](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/04\/beer-can-chicken-1024x819.jpg\")
<\/a><\/h3>\r\nIngredients<\/h3>\r\n- 330 ml of ginger or other beer<\/li>\r\n
- 1 free-range chicken (about 1.3 kg)<\/li>\r\n
- NJBBQ beer can chicken rub<\/a><\/li>\r\n
- 4 tbsp hoisin sauce<\/li>\r\n
- NJBBQ Mango Chili sauce<\/a><\/li>\r\n
- core thermometer<\/li>\r\n<\/ul>
Method<\/h3>\r\n\r\n\r\n\r\n\r\n\r\n- Prepare the barbecue for indirect grilling.<\/li>\r\n
- Open the can of ginger beer, dab the chicken dry with kitchen paper and sprinkle it generously with the bear can chicken herbs.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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 \u00b0 C, the chicken is cooked.<\/li>\r\n
- 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.<\/li>\r\n
- Enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\nTip: serve with Not Just BBQ\u2019s Mango Chili sauce<\/div>\r\n<\/div>\r\n
<\/p>\r\n
\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>5. Jalape\u00f1o Poppers on your bbq, for our Queen!<\/h2>\r\n
A little temperament, especially for our Queen Maxima. And so a little more spice, so that you can get your feet off the floor, because they can dance that in Argentina. Our Not Just BBQ team made these Jalape\u00f1o peppers stuffed with cream cheese, herbs and some nice bacon around them. We promise you, they pop right off your plate. So make lots of them.<\/p>\r\n
![\"gevulde](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/lets-eat-filled-jalapeno-300x240.jpg\")
<\/a><\/p>\r\n<\/h2>\r\nIngredients<\/h3>\r\n- Lots of green or red peppers<\/li>\r\n
- Creamcheese<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon slices<\/li>\r\n
- Not Just BBQ Louisiana Cajun rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chipotle Chilli rub<\/a><\/li>\r\n
- Not Just BBQ Black Pepper<\/a><\/li>\r\n
- Not Just BBQ Salt<\/a><\/li>\r\n<\/ul>
Necessities<\/h3>\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tong<\/li>\r\n
- Bowl for mixing the filling<\/li>\r\n
- Spoon<\/li>\r\n<\/ul>
>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n![\"barbecue](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\")
<\/a><\/pre>\r\n\r\n\r\n\r\n\r\n<\/h2>\r\nQuick recipe steps:<\/h3>\r\n
1. Prepare your barbecue with lid, for indirect heat. Minimum temperature 110 degrees C. The firestarters<\/a> can help you with your fire.<\/p>\r\n2. Cut the chillies in half and remove the seeds and seeds.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/jalapeno-ready-for-filling-300x240.jpg\")
<\/p>\r\n
3. Mix the cream cheese with the grated cheese and Louisiana Cajun rub seasoning<\/a>. These are spicy sweet.<\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/making-jalapeno-filling-with-cheese-300x240.jpg\")
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/seasoning-jalapeno-filling-bbq-300x240.jpg\")
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/jalapeno-seasoning-filling-300x240.jpg\")
<\/p>\r\n
4. Stuff each half pepper with a generous teaspoon of the cheese mix.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/filling-the-jalapeno-300x240.jpg\")
<\/p>\r\n
5. Cut the breakfast bacon in half and wrap half a slice around the stuffed pepper.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/jalapeno-filled-and-bacon-300x240.jpg\")
<\/p>\r\n
6. Sprinkle Chipotle Chilli rub<\/a> over the bacon. Be careful because this is quite spicy.<\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/jalapeno-on-the-grill-300x240.jpg\")
<\/p>\r\n
7. Cook the peppers for about 15 minutes until the bacon is golden brown, the cheese melted and the jalape\u00f1o peppers slightly softened.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/09\/jalapeno-grilled-detail-300x240.jpg\")
<\/p>\r\n
8. Coat the peppers with a little barbecue sauce<\/a> for the last few minutes. Let them cool slightly before serving. \u00a0<\/p>\r\nYou can\u2019t go wrong, be the master!\u00a0<\/p>\r\n
6. Beerbread pizza<\/h2>\r\nA 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<\/a>, but Weber<\/a>, Napoleon<\/a> or The Bastard<\/a> also have these in their range.<\/div>\r\n\u00a0<\/div>\r\nPizza 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.<\/div>\r\n\u00a0<\/div>\r\n![\"beer](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/07\/Pizza-extravagant3-1024x819.jpg\")
<\/div>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nIngredients<\/h3>\r\n\r\n
<\/a><\/figure>Method<\/h3>\r\n\r\n- Prepare the barbecue for indirect grilling at a temperature between 110-120\u2103<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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\u2103 is reached. The bigger the moink balls have become, the longer this will take.<\/li>\r\n
- 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.<\/li>\r\n
- When the balls have reached a core temperature of 70\u2103 they are ready and can be removed from the barbecue<\/li>\r\n<\/ol>\r\n
To lick your fingers, literally. So watch out, because these balls will fly out like a king!<\/p>\r\n
\r\n- \u00a0<\/li>\r\n<\/ol>\r\n
<\/a><\/figure>\u00a0<\/h2>\r\n2. Caveman style Tomahawk steak<\/h2>\r\n
Question: How do you become a caveman on King’s Day?<\/span><\/span> Beer in hand and go!<\/span><\/span> And then don’t think too long about how to prepare.<\/span><\/span><\/span> 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.<\/p>\r\n\r\nOur NOT JUST BBQ men go for Caveman Coffee this time<\/div>\r\n<\/div>\r\n> > WATCH THE CAVEMAN BBQ VIDEO < <<\/a><\/div><\/figure> <\/figure>Preparation method<\/h3>\r\n\r\n\r\n\r\n\r\n\r\n- Cut coarse fat from the meat and score the fat edge down to the meat and wrap the bone with aluminum foil.<\/li>\r\n
- Marinate with the Coffee Rub and let it soak for as long as you wish<\/li>\r\n
- Light the charcoal and bring to a high heat of about 220 degrees until the flames are gone.<\/li>\r\n
- Now lay the Tomahawk flat on the coals and keep it there for about 3-4 minutes (depending on the thickness).<\/li>\r\n
- Turn the meat and repeat.<\/li>\r\n
- Meanwhile, measure the core temperature, bring it to 54 degrees Celsius for mediumrare.<\/li>\r\n
- Let the meat rest for about 5 minutes and enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\n> More about our coffee rub: https:\/\/notjustbbq.nl\/\u2026\/her\u2026\/rubs-en\/coffee-rub-140-g-2\/<\/a><\/div>\r\n<\/div>\r\n
<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
\r\n\r\n3. Juicy beef burger <\/h2>A good juicy burger is essetial on Kingsday, 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\u2019s 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 <\u00a0 step by step how we prepare, season and cook the dish<\/a><\/h3>\r\nUsed products<\/h3>\r\n- Smokehouse BBQ rub<\/span><\/a><\/li>\r\n
- Whisky Pepper Sauce<\/span><\/a><\/li>\r\n
- Fire Starters<\/span><\/a><\/li>\r\n
- Whisky Smoke Chunks<\/span><\/a><\/li>\r\n<\/ul>
Quick recipe steps<\/h3>\r\n\r\n\r\n\r\n- Prepare your bbq for a hot grill session at 200 degrees celcius <\/span><\/li>\r\n
- Ad eggs, breadcrumbs and fresh parsley tot the minced meat. <\/span><\/li>\r\n
- Season it with Not Just BBQ smokehouse BBQ Rub and mix well but don’t knead to long.<\/span><\/li>\r\n
- Use a hamburgerpress or good hands, to model your burgers. <\/span><\/li>\r\n
- Tip: make a small well in the middle, so the burger won’t get hollow and uneven. <\/span><\/li>\r\n
- Barbecue ready? Ad our Whisky smoking wood <\/span><\/li>\r\n
- Grill brown and crispy, with the lid OFF! You don’t want to cook, you need to grill!<\/span><\/li>\r\n
- Slice the feggies and buns, grill the buns till crispy <\/span><\/li>\r\n
- Asseble your burger and be royal with the Whisky Peper Sauce. <\/span><\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\n\u00a0<\/div>\r\n
<\/h2>\r\n\u00a0<\/h2>\r\n4. Beer can chicken on your barbecue<\/h2>Juice barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken\u2019s 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 < <<\/a><\/a><\/h3>\r\nIngredients<\/h3>\r\n- 330 ml of ginger or other beer<\/li>\r\n
- 1 free-range chicken (about 1.3 kg)<\/li>\r\n
- NJBBQ beer can chicken rub<\/a><\/li>\r\n
- 4 tbsp hoisin sauce<\/li>\r\n
- NJBBQ Mango Chili sauce<\/a><\/li>\r\n
- core thermometer<\/li>\r\n<\/ul>
Method<\/h3>\r\n\r\n\r\n\r\n\r\n\r\n- Prepare the barbecue for indirect grilling.<\/li>\r\n
- Open the can of ginger beer, dab the chicken dry with kitchen paper and sprinkle it generously with the bear can chicken herbs.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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 \u00b0 C, the chicken is cooked.<\/li>\r\n
- 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.<\/li>\r\n
- Enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\nTip: serve with Not Just BBQ\u2019s Mango Chili sauce<\/div>\r\n<\/div>\r\n
<\/p>\r\n
\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>5. Jalape\u00f1o Poppers on your bbq, for our Queen!<\/h2>\r\n
A little temperament, especially for our Queen Maxima. And so a little more spice, so that you can get your feet off the floor, because they can dance that in Argentina. Our Not Just BBQ team made these Jalape\u00f1o peppers stuffed with cream cheese, herbs and some nice bacon around them. We promise you, they pop right off your plate. So make lots of them.<\/p>\r\n
<\/a><\/p>\r\n<\/h2>\r\nIngredients<\/h3>\r\n- Lots of green or red peppers<\/li>\r\n
- Creamcheese<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon slices<\/li>\r\n
- Not Just BBQ Louisiana Cajun rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chipotle Chilli rub<\/a><\/li>\r\n
- Not Just BBQ Black Pepper<\/a><\/li>\r\n
- Not Just BBQ Salt<\/a><\/li>\r\n<\/ul>
Necessities<\/h3>\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tong<\/li>\r\n
- Bowl for mixing the filling<\/li>\r\n
- Spoon<\/li>\r\n<\/ul>
>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a><\/pre>\r\n\r\n\r\n\r\n\r\n<\/h2>\r\nQuick recipe steps:<\/h3>\r\n
1. Prepare your barbecue with lid, for indirect heat. Minimum temperature 110 degrees C. The firestarters<\/a> can help you with your fire.<\/p>\r\n2. Cut the chillies in half and remove the seeds and seeds.<\/p>\r\n
<\/p>\r\n
3. Mix the cream cheese with the grated cheese and Louisiana Cajun rub seasoning<\/a>. These are spicy sweet.<\/p>\r\n <\/p>\r\n
4. Stuff each half pepper with a generous teaspoon of the cheese mix.<\/p>\r\n
<\/p>\r\n
5. Cut the breakfast bacon in half and wrap half a slice around the stuffed pepper.<\/p>\r\n
<\/p>\r\n
6. Sprinkle Chipotle Chilli rub<\/a> over the bacon. Be careful because this is quite spicy.<\/p>\r\n<\/p>\r\n
7. Cook the peppers for about 15 minutes until the bacon is golden brown, the cheese melted and the jalape\u00f1o peppers slightly softened.<\/p>\r\n
<\/p>\r\n
8. Coat the peppers with a little barbecue sauce<\/a> for the last few minutes. Let them cool slightly before serving. \u00a0<\/p>\r\nYou can\u2019t go wrong, be the master!\u00a0<\/p>\r\n
6. Beerbread pizza<\/h2>\r\nA 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<\/a>, but Weber<\/a>, Napoleon<\/a> or The Bastard<\/a> also have these in their range.<\/div>\r\n\u00a0<\/div>\r\nPizza 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.<\/div>\r\n\u00a0<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nIngredients<\/h3>\r\n\r\n
To lick your fingers, literally. So watch out, because these balls will fly out like a king!<\/p>\r\n
- \r\n
- \u00a0<\/li>\r\n<\/ol>\r\n<\/a><\/figure>
\u00a0<\/h2>\r\n
2. Caveman style Tomahawk steak<\/h2>\r\n
Question: How do you become a caveman on King’s Day?<\/span><\/span> Beer in hand and go!<\/span><\/span> And then don’t think too long about how to prepare.<\/span><\/span><\/span> 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.<\/p>\r\n
\r\nOur NOT JUST BBQ men go for Caveman Coffee this time<\/div>\r\n<\/div>\r\n> > WATCH THE CAVEMAN BBQ VIDEO < <<\/a><\/div><\/figure> <\/figure>Preparation method<\/h3>
\r\n\r\n\r\n\r\n\r\n- \r\n
- Cut coarse fat from the meat and score the fat edge down to the meat and wrap the bone with aluminum foil.<\/li>\r\n
- Marinate with the Coffee Rub and let it soak for as long as you wish<\/li>\r\n
- Light the charcoal and bring to a high heat of about 220 degrees until the flames are gone.<\/li>\r\n
- Now lay the Tomahawk flat on the coals and keep it there for about 3-4 minutes (depending on the thickness).<\/li>\r\n
- Turn the meat and repeat.<\/li>\r\n
- Meanwhile, measure the core temperature, bring it to 54 degrees Celsius for mediumrare.<\/li>\r\n
- Let the meat rest for about 5 minutes and enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\n> More about our coffee rub: https:\/\/notjustbbq.nl\/\u2026\/her\u2026\/rubs-en\/coffee-rub-140-g-2\/<\/a><\/div>\r\n<\/div>\r\n
<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
\r\n\r\n3. Juicy beef burger <\/h2>A good juicy burger is essetial on Kingsday, 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\u2019s 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 <\u00a0 step by step how we prepare, season and cook the dish<\/a>
<\/h3>\r\nUsed products<\/h3>
- \r\n
- Smokehouse BBQ rub<\/span><\/a><\/li>\r\n
- Whisky Pepper Sauce<\/span><\/a><\/li>\r\n
- Fire Starters<\/span><\/a><\/li>\r\n
- Whisky Smoke Chunks<\/span><\/a><\/li>\r\n<\/ul>
Quick recipe steps<\/h3>
\r\n\r\n\r\n- \r\n
- Prepare your bbq for a hot grill session at 200 degrees celcius <\/span><\/li>\r\n
- Ad eggs, breadcrumbs and fresh parsley tot the minced meat. <\/span><\/li>\r\n
- Season it with Not Just BBQ smokehouse BBQ Rub and mix well but don’t knead to long.<\/span><\/li>\r\n
- Use a hamburgerpress or good hands, to model your burgers. <\/span><\/li>\r\n
- Tip: make a small well in the middle, so the burger won’t get hollow and uneven. <\/span><\/li>\r\n
- Barbecue ready? Ad our Whisky smoking wood <\/span><\/li>\r\n
- Grill brown and crispy, with the lid OFF! You don’t want to cook, you need to grill!<\/span><\/li>\r\n
- Slice the feggies and buns, grill the buns till crispy <\/span><\/li>\r\n
- Asseble your burger and be royal with the Whisky Peper Sauce. <\/span><\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n
\r\n\u00a0<\/div>\r\n <\/h2>\r\n\u00a0<\/h2>\r\n
4. Beer can chicken on your barbecue<\/h2>Juice barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken\u2019s 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 < <<\/a>
<\/a><\/h3>\r\nIngredients<\/h3>
- \r\n
- 330 ml of ginger or other beer<\/li>\r\n
- 1 free-range chicken (about 1.3 kg)<\/li>\r\n
- NJBBQ beer can chicken rub<\/a><\/li>\r\n
- 4 tbsp hoisin sauce<\/li>\r\n
- NJBBQ Mango Chili sauce<\/a><\/li>\r\n
- core thermometer<\/li>\r\n<\/ul>
Method<\/h3>
\r\n\r\n\r\n\r\n\r\n- \r\n
- Prepare the barbecue for indirect grilling.<\/li>\r\n
- Open the can of ginger beer, dab the chicken dry with kitchen paper and sprinkle it generously with the bear can chicken herbs.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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.<\/li>\r\n
- 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 \u00b0 C, the chicken is cooked.<\/li>\r\n
- 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.<\/li>\r\n
- Enjoy!<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\n\r\nTip: serve with Not Just BBQ\u2019s Mango Chili sauce<\/div>\r\n<\/div>\r\n
<\/p>\r\n
\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>5. Jalape\u00f1o Poppers on your bbq, for our Queen!<\/h2>\r\n
A little temperament, especially for our Queen Maxima. And so a little more spice, so that you can get your feet off the floor, because they can dance that in Argentina. Our Not Just BBQ team made these Jalape\u00f1o peppers stuffed with cream cheese, herbs and some nice bacon around them. We promise you, they pop right off your plate. So make lots of them.<\/p>\r\n
<\/a><\/p>\r\n<\/h2>\r\n
Ingredients<\/h3>
- \r\n
- Lots of green or red peppers<\/li>\r\n
- Creamcheese<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon slices<\/li>\r\n
- Not Just BBQ Louisiana Cajun rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chipotle Chilli rub<\/a><\/li>\r\n
- Not Just BBQ Black Pepper<\/a><\/li>\r\n
- Not Just BBQ Salt<\/a><\/li>\r\n<\/ul>
Necessities<\/h3>
- \r\n
- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tong<\/li>\r\n
- Bowl for mixing the filling<\/li>\r\n
- Spoon<\/li>\r\n<\/ul>
>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n
<\/a><\/pre>\r\n\r\n\r\n\r\n\r\n<\/h2>\r\n
Quick recipe steps:<\/h3>\r\n
1. Prepare your barbecue with lid, for indirect heat. Minimum temperature 110 degrees C. The firestarters<\/a> can help you with your fire.<\/p>\r\n
2. Cut the chillies in half and remove the seeds and seeds.<\/p>\r\n
<\/p>\r\n3. Mix the cream cheese with the grated cheese and Louisiana Cajun rub seasoning<\/a>. These are spicy sweet.<\/p>\r\n
<\/p>\r\n4. Stuff each half pepper with a generous teaspoon of the cheese mix.<\/p>\r\n
<\/p>\r\n5. Cut the breakfast bacon in half and wrap half a slice around the stuffed pepper.<\/p>\r\n
<\/p>\r\n6. Sprinkle Chipotle Chilli rub<\/a> over the bacon. Be careful because this is quite spicy.<\/p>\r\n
<\/p>\r\n7. Cook the peppers for about 15 minutes until the bacon is golden brown, the cheese melted and the jalape\u00f1o peppers slightly softened.<\/p>\r\n
<\/p>\r\n8. Coat the peppers with a little barbecue sauce<\/a> for the last few minutes. Let them cool slightly before serving. \u00a0<\/p>\r\n
You can\u2019t go wrong, be the master!\u00a0<\/p>\r\n
6. Beerbread pizza<\/h2>\r\n
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<\/a>, but Weber<\/a>, Napoleon<\/a> or The Bastard<\/a> also have these in their range.<\/div>\r\n\u00a0<\/div>\r\nPizza 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.<\/div>\r\n\u00a0<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Ingredients<\/h3>\r\n\r\n
- Not Just BBQ Chipotle Chilli rub<\/a><\/li>\r\n
- Ad eggs, breadcrumbs and fresh parsley tot the minced meat. <\/span><\/li>\r\n
- Whisky Pepper Sauce<\/span><\/a><\/li>\r\n
- Smokehouse BBQ rub<\/span><\/a><\/li>\r\n
![\"pizza](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/07\/Pizza-extravagant5-300x240.jpg\")
<\/figure>\r\n