\u00a0<\/h2>\r\nRECEPT 1. Diamant tenderloin ‘caveman Colombian Lomo al Trapo’<\/h2>\r\n\r\nWe prepared the diamond tenderloin ‘caveman style’.<\/span><\/span> An interesting twist on this classic dish is to prepare the diamond hare the Colombian way ‘Lomo al Trapo’.<\/span><\/span> The meat is wrapped in a red wine-soaked towel before being placed directly on the coals in the barbecue.<\/span><\/span> This gives the meat a deep, rich flavor and makes it a true taste explosion for your taste buds.<\/span><\/span> Learn how to use this unique preparation method and enjoy a delicious meal with friends and family outdoors.<\/span><\/span><\/span><\/div>\r\n\u00a0<\/div>\r\n<\/div>\r\n\r\n\r\n\r\nWatch the step-by-step recipe video on YouTube HERE <<\/a><\/div>\r\n\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.\r\nIngredients for Lomo al Trapo preparation<\/h3>\r\n\r\n- 1 tenderloin <\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Dry red wine, 500 ml <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 40 grams coarse sea salt (njbbq!) <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 tomato <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 onion <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Coriander <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 2-3 sliced red peppers <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 4 spring onions
<\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n- 1 lime <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 2 garlic cloves <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 tbsp white wine vinegar<\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ coffee rub<\/a><\/li>\r\n
- Not Just BBQ zeezout grinder<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Carvingboard<\/li>\r\n
- Butcher\u2019s twine<\/li>\r\n
- Old clean tea towl<\/li>\r\n<\/ul>\r\n
Preparation<\/h3>\r\n>> Watch HERE our step-by-step how-to video recipe <<<\/a> <\/em><\/strong>\r\n\r\n![\"Diamanthaas](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\")
<\/a>\r\n<\/pre>\r\n<\/figure>\r\nEasy recipe steps:<\/h2>\r\n
1. Prepare the BBQ. Light with file starters<\/span><\/span><\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/red-wine-barbecue-lomo-al-trapo-300x240.jpg\")
<\/a><\/span><\/span><\/span><\/p>\r\n2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher\u2019s twine in the red wine.<\/span><\/span><\/span><\/span><\/p>\r\n3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt<\/a> over the towel to form an even layer large enough to cover the entire piece of meat.<\/span><\/span><\/span><\/span><\/p>\r\n![\"coffee](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/BBQ-recipe-sea-salt-and-coffee-rub-300x240.jpg\")
<\/a>![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/tenderloin-lomo-al-trapo-wine-caveman-300x240.jpg\")
<\/a> <\/span><\/span><\/span><\/p>\r\n4. Then spread the Coffee Rub<\/a> over the salt.<\/span><\/span><\/span><\/span><\/p>\r\n5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.<\/span><\/span><\/span><\/span><\/p>\r\n6. Tie the wine-soaked butcher\u2019s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.<\/span><\/span><\/span><\/span><\/p>\r\n![\"lomo](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/recipe-tenderloin-on-barbecue-300x240.jpg\")
<\/a><\/span><\/span><\/span><\/p>\r\n7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.<\/span><\/span><\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/coffee-and-pepper-on-barbecue-300x240.jpg\")
<\/a><\/span><\/span><\/span><\/p>\r\n8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.<\/span><\/span><\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/recipe-BBQ-tenderloin-with-coffee-aji-picante-300x240.jpg\")
<\/a><\/span><\/span><\/span><\/p>\r\n9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!<\/span><\/span><\/span><\/span><\/p>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante<\/h1>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/10\/tenderloin-with-aji-picante-on-bbq-1024x819.jpg\")
<\/a><\/p>\r\n<\/div> <\/p>\r\n
RECEPT 2. C\u00f4te de Boeuf with chimichurri and sweet potatoes<\/h2>\r\n
A beautiful large piece of tender meat. C\u00f4te de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It\u2019s buttery soft in your mouth and super flavorful.<\/p>\r\n
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!<\/p>\r\n
YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n- Double C\u00f4te de Boeuf with bone<\/li>\r\n
- 1 Lemon<\/li>\r\n
- Full-cream butter<\/li>\r\n
- Fresh parsley<\/li>\r\n
- Fresh oregano<\/li>\r\n
- 1 red onion<\/li>\r\n
- 1 Springonion<\/span><\/span><\/span><\/li>\r\n
- 1 red pepper<\/li>\r\n
- 1 garlic<\/li>\r\n
- Olive oil<\/li>\r\n
- Balsamic vinegar<\/li>\r\n
- Sweet potatoe<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon strips<\/li>\r\n
- Not Just BBQ Coffee rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chimichurri rub<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- 1 Bowl to mix the chimichurri<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Boiling pan<\/li>\r\n
- Oven dish<\/li>\r\n
- Tea towel<\/li>\r\n
- Barbecue tongs<\/li>\r\n<\/ul>\r\n
Preparation method<\/h3>\r\n>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
<\/a><\/pre>\r\n<\/figure>\r\n\u00a0 Quick recipe steps:<\/h3>\r\n
1. Start your winter BBQ with our firestarters<\/a>. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n![\"starting](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/04\/fire-starters-300x240.jpg\")
<\/a><\/p>\r\n2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.<\/p>\r\n
![\"boiling](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/zoete-aardappel-koken-300x240.jpg\")
<\/a>![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/zoete-aardappel-snijden-300x240.jpg\")
<\/a><\/p>\r\n3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/rode-ui-snijden-300x240.jpg\")
<\/a> ![\"lemon](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/citroen-raspen-300x240.jpg\")
<\/a><\/p>\r\n4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.<\/p>\r\n
![\"hartige](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/zoete-aardappel-met-spek-en-kaas-bbq-300x240.jpg\")
<\/a><\/p>\r\n5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.<\/p>\r\n
![\"grove](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/chimichurri-maken-300x240.jpg\")
<\/a><\/p>\r\n6. Let the c\u00f4te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/dubbele-cote-de-boeuf-300x240.jpg\")
<\/a><\/p>\r\n7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/cote-de-boeuf-op-barbecue-300x240.jpg\")
<\/a>![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/cote-de-boeuf-kruiden-300x240.jpg\")
\u00a0<\/a>![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/cote-de-boeuf-gekruid-coffee-rub-300x240.jpg\")
<\/a>![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/barbecue-kok-met-cote-de-boeuf-300x240.jpg\")
<\/a><\/p>\r\n8. Grill until golden brown directly on the gril.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/groot-stuk-cote-de-boeuf-op-de-grill-300x240.jpg\")
<\/a><\/p>\r\n9. Reduce the temperature of the bbq to 160 degrees Celsius<\/p>\r\n
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/smokechunks-cherry-300x240.jpg\")
<\/a> ![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/rookhout-in-de-kolen-leggen-300x240.jpg\")
<\/a><\/p>\r\n11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/garing-cote-de-boeuf-300x240.jpg\")
<\/a><\/p>\r\n12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! \u00a0<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/perfecte-cote-de-boeuf-van-de-bbq-300x240.jpg\")
<\/a> ![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/resultaat-cote-de-boeuf-barbecue-300x240.jpg\")
<\/a> ![\"zoete](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/cote-de-boeuf-met-zoete-aardappel-300x240.jpg\")
<\/a><\/p>\r\nEnd result C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes<\/h2>\r\n![\"zo](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/presentatie-cote-de-boeuf.jpg\")
<\/a><\/h2>\r\n <\/p>\r\n
\r\n\r\nRECEPT 3. Winter hunter’s stew in Polish Bigos style<\/span><\/span><\/span><\/h2>\r\nThis hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.<\/p>\r\n
Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n
Ingredients for Lomo al Trapo preparation<\/h3>\r\n\r\n- 1 tenderloin <\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Dry red wine, 500 ml <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 40 grams coarse sea salt (njbbq!) <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 tomato <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 onion <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Coriander <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 2-3 sliced red peppers <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 4 spring onions
<\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n- 1 lime <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 2 garlic cloves <\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- 1 tbsp white wine vinegar<\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ coffee rub<\/a><\/li>\r\n
- Not Just BBQ zeezout grinder<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Carvingboard<\/li>\r\n
- Butcher\u2019s twine<\/li>\r\n
- Old clean tea towl<\/li>\r\n<\/ul>\r\n
Preparation<\/h3>\r\n>> Watch HERE our step-by-step how-to video recipe <<<\/a> <\/em><\/strong>\r\n\r\n<\/a>\r\n<\/pre>\r\n<\/figure>\r\nEasy recipe steps:<\/h2>\r\n
1. Prepare the BBQ. Light with file starters<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher\u2019s twine in the red wine.<\/span><\/span><\/span><\/span><\/p>\r\n3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt<\/a> over the towel to form an even layer large enough to cover the entire piece of meat.<\/span><\/span><\/span><\/span><\/p>\r\n <\/a><\/a> <\/span><\/span><\/span><\/p>\r\n4. Then spread the Coffee Rub<\/a> over the salt.<\/span><\/span><\/span><\/span><\/p>\r\n5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.<\/span><\/span><\/span><\/span><\/p>\r\n6. Tie the wine-soaked butcher\u2019s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!<\/span><\/span><\/span><\/span><\/p>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante<\/h1>\r\n
<\/a><\/p>\r\n<\/div> <\/p>\r\n
RECEPT 2. C\u00f4te de Boeuf with chimichurri and sweet potatoes<\/h2>\r\n
A beautiful large piece of tender meat. C\u00f4te de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It\u2019s buttery soft in your mouth and super flavorful.<\/p>\r\n
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!<\/p>\r\n
YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n- Double C\u00f4te de Boeuf with bone<\/li>\r\n
- 1 Lemon<\/li>\r\n
- Full-cream butter<\/li>\r\n
- Fresh parsley<\/li>\r\n
- Fresh oregano<\/li>\r\n
- 1 red onion<\/li>\r\n
- 1 Springonion<\/span><\/span><\/span><\/li>\r\n
- 1 red pepper<\/li>\r\n
- 1 garlic<\/li>\r\n
- Olive oil<\/li>\r\n
- Balsamic vinegar<\/li>\r\n
- Sweet potatoe<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon strips<\/li>\r\n
- Not Just BBQ Coffee rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chimichurri rub<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- 1 Bowl to mix the chimichurri<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Boiling pan<\/li>\r\n
- Oven dish<\/li>\r\n
- Tea towel<\/li>\r\n
- Barbecue tongs<\/li>\r\n<\/ul>\r\n
Preparation method<\/h3>\r\n>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
<\/a><\/pre>\r\n<\/figure>\r\n\u00a0 Quick recipe steps:<\/h3>\r\n
1. Start your winter BBQ with our firestarters<\/a>. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n<\/a><\/p>\r\n2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.<\/p>\r\n
<\/a><\/a><\/p>\r\n3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.<\/p>\r\n
<\/a> <\/a><\/p>\r\n4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.<\/p>\r\n
<\/a><\/p>\r\n5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.<\/p>\r\n
<\/a><\/p>\r\n6. Let the c\u00f4te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.<\/p>\r\n
<\/a><\/p>\r\n7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.<\/p>\r\n
<\/a>\u00a0<\/a><\/a><\/a><\/p>\r\n8. Grill until golden brown directly on the gril.<\/p>\r\n
<\/a><\/p>\r\n9. Reduce the temperature of the bbq to 160 degrees Celsius<\/p>\r\n
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.<\/p>\r\n
<\/a> <\/a><\/p>\r\n11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.<\/p>\r\n
<\/a><\/p>\r\n12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! \u00a0<\/p>\r\n
<\/a> <\/a> <\/a><\/p>\r\nEnd result C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes<\/h2>\r\n<\/a><\/h2>\r\n <\/p>\r\n
\r\n\r\nRECEPT 3. Winter hunter’s stew in Polish Bigos style<\/span><\/span><\/span><\/h2>\r\nThis hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.<\/p>\r\n
Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n
<\/span><\/span><\/span><\/span><\/span><\/span><\/li>\r\n
Necessities<\/h3>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Carvingboard<\/li>\r\n
- Butcher\u2019s twine<\/li>\r\n
- Old clean tea towl<\/li>\r\n<\/ul>\r\n
Preparation<\/h3>\r\n>> Watch HERE our step-by-step how-to video recipe <<<\/a> <\/em><\/strong>\r\n\r\n<\/a>\r\n<\/pre>\r\n<\/figure>\r\nEasy recipe steps:<\/h2>\r\n
1. Prepare the BBQ. Light with file starters<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher\u2019s twine in the red wine.<\/span><\/span><\/span><\/span><\/p>\r\n3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt<\/a> over the towel to form an even layer large enough to cover the entire piece of meat.<\/span><\/span><\/span><\/span><\/p>\r\n <\/a><\/a> <\/span><\/span><\/span><\/p>\r\n4. Then spread the Coffee Rub<\/a> over the salt.<\/span><\/span><\/span><\/span><\/p>\r\n5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.<\/span><\/span><\/span><\/span><\/p>\r\n6. Tie the wine-soaked butcher\u2019s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!<\/span><\/span><\/span><\/span><\/p>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante<\/h1>\r\n
<\/a><\/p>\r\n<\/div> <\/p>\r\n
RECEPT 2. C\u00f4te de Boeuf with chimichurri and sweet potatoes<\/h2>\r\n
A beautiful large piece of tender meat. C\u00f4te de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It\u2019s buttery soft in your mouth and super flavorful.<\/p>\r\n
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!<\/p>\r\n
YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n- Double C\u00f4te de Boeuf with bone<\/li>\r\n
- 1 Lemon<\/li>\r\n
- Full-cream butter<\/li>\r\n
- Fresh parsley<\/li>\r\n
- Fresh oregano<\/li>\r\n
- 1 red onion<\/li>\r\n
- 1 Springonion<\/span><\/span><\/span><\/li>\r\n
- 1 red pepper<\/li>\r\n
- 1 garlic<\/li>\r\n
- Olive oil<\/li>\r\n
- Balsamic vinegar<\/li>\r\n
- Sweet potatoe<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon strips<\/li>\r\n
- Not Just BBQ Coffee rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chimichurri rub<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- 1 Bowl to mix the chimichurri<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Boiling pan<\/li>\r\n
- Oven dish<\/li>\r\n
- Tea towel<\/li>\r\n
- Barbecue tongs<\/li>\r\n<\/ul>\r\n
Preparation method<\/h3>\r\n>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
<\/a><\/pre>\r\n<\/figure>\r\n\u00a0 Quick recipe steps:<\/h3>\r\n
1. Start your winter BBQ with our firestarters<\/a>. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n<\/a><\/p>\r\n2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.<\/p>\r\n
<\/a><\/a><\/p>\r\n3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.<\/p>\r\n
<\/a> <\/a><\/p>\r\n4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.<\/p>\r\n
<\/a><\/p>\r\n5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.<\/p>\r\n
<\/a><\/p>\r\n6. Let the c\u00f4te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.<\/p>\r\n
<\/a><\/p>\r\n7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.<\/p>\r\n
<\/a>\u00a0<\/a><\/a><\/a><\/p>\r\n8. Grill until golden brown directly on the gril.<\/p>\r\n
<\/a><\/p>\r\n9. Reduce the temperature of the bbq to 160 degrees Celsius<\/p>\r\n
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.<\/p>\r\n
<\/a> <\/a><\/p>\r\n11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.<\/p>\r\n
<\/a><\/p>\r\n12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! \u00a0<\/p>\r\n
<\/a> <\/a> <\/a><\/p>\r\nEnd result C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes<\/h2>\r\n<\/a><\/h2>\r\n <\/p>\r\n
\r\n\r\nRECEPT 3. Winter hunter’s stew in Polish Bigos style<\/span><\/span><\/span><\/h2>\r\nThis hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.<\/p>\r\n
Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n
Preparation<\/h3>\r\n>> Watch HERE our step-by-step how-to video recipe <<<\/a> <\/em><\/strong>\r\n\r\n<\/a>\r\n<\/pre>\r\n<\/figure>\r\nEasy recipe steps:<\/h2>\r\n
1. Prepare the BBQ. Light with file starters<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher\u2019s twine in the red wine.<\/span><\/span><\/span><\/span><\/p>\r\n3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt<\/a> over the towel to form an even layer large enough to cover the entire piece of meat.<\/span><\/span><\/span><\/span><\/p>\r\n <\/a><\/a> <\/span><\/span><\/span><\/p>\r\n4. Then spread the Coffee Rub<\/a> over the salt.<\/span><\/span><\/span><\/span><\/p>\r\n5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.<\/span><\/span><\/span><\/span><\/p>\r\n6. Tie the wine-soaked butcher\u2019s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.<\/span><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!<\/span><\/span><\/span><\/span><\/p>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante<\/h1>\r\n
<\/a><\/p>\r\n<\/div> <\/p>\r\n
RECEPT 2. C\u00f4te de Boeuf with chimichurri and sweet potatoes<\/h2>\r\n
A beautiful large piece of tender meat. C\u00f4te de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It\u2019s buttery soft in your mouth and super flavorful.<\/p>\r\n
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!<\/p>\r\n
YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n- Double C\u00f4te de Boeuf with bone<\/li>\r\n
- 1 Lemon<\/li>\r\n
- Full-cream butter<\/li>\r\n
- Fresh parsley<\/li>\r\n
- Fresh oregano<\/li>\r\n
- 1 red onion<\/li>\r\n
- 1 Springonion<\/span><\/span><\/span><\/li>\r\n
- 1 red pepper<\/li>\r\n
- 1 garlic<\/li>\r\n
- Olive oil<\/li>\r\n
- Balsamic vinegar<\/li>\r\n
- Sweet potatoe<\/li>\r\n
- Grated cheese<\/li>\r\n
- Bacon strips<\/li>\r\n
- Not Just BBQ Coffee rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Chimichurri rub<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n<\/ul>\r\n
Necessities<\/h3>\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a>, etc. for preparing your BBQ<\/li>\r\n
- 1 Bowl to mix the chimichurri<\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Boiling pan<\/li>\r\n
- Oven dish<\/li>\r\n
- Tea towel<\/li>\r\n
- Barbecue tongs<\/li>\r\n<\/ul>\r\n
Preparation method<\/h3>\r\n>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
<\/a><\/pre>\r\n<\/figure>\r\n\u00a0 Quick recipe steps:<\/h3>\r\n
1. Start your winter BBQ with our firestarters<\/a>. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n<\/a><\/p>\r\n2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.<\/p>\r\n
<\/a><\/a><\/p>\r\n3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.<\/p>\r\n
<\/a> <\/a><\/p>\r\n4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.<\/p>\r\n
<\/a><\/p>\r\n5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.<\/p>\r\n
<\/a><\/p>\r\n6. Let the c\u00f4te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.<\/p>\r\n
<\/a><\/p>\r\n7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.<\/p>\r\n
<\/a>\u00a0<\/a><\/a><\/a><\/p>\r\n8. Grill until golden brown directly on the gril.<\/p>\r\n
<\/a><\/p>\r\n9. Reduce the temperature of the bbq to 160 degrees Celsius<\/p>\r\n
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.<\/p>\r\n
<\/a> <\/a><\/p>\r\n11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.<\/p>\r\n
<\/a><\/p>\r\n12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! \u00a0<\/p>\r\n
<\/a> <\/a> <\/a><\/p>\r\nEnd result C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes<\/h2>\r\n<\/a><\/h2>\r\n <\/p>\r\n
\r\n\r\nRECEPT 3. Winter hunter’s stew in Polish Bigos style<\/span><\/span><\/span><\/h2>\r\nThis hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.<\/p>\r\n
Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.<\/p>\r\n
Ingredients<\/h3>\r\n\r\n
<\/a>\r\n<\/pre>\r\nEasy recipe steps:<\/h2>\r\n
1. Prepare the BBQ. Light with file starters<\/span><\/span><\/span><\/span><\/p>\r\n 2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher\u2019s twine in the red wine.<\/span><\/span><\/span><\/span><\/p>\r\n 3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt<\/a> over the towel to form an even layer large enough to cover the entire piece of meat.<\/span><\/span><\/span><\/span><\/p>\r\n 4. Then spread the Coffee Rub<\/a> over the salt.<\/span><\/span><\/span><\/span><\/p>\r\n 5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.<\/span><\/span><\/span><\/span><\/p>\r\n 6. Tie the wine-soaked butcher\u2019s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.<\/span><\/span><\/span><\/span><\/p>\r\n 7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.<\/span><\/span><\/span><\/span><\/p>\r\n 8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.<\/span><\/span><\/span><\/span><\/p>\r\n 9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!<\/span><\/span><\/span><\/span><\/p>\r\n YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n <\/p>\r\n A beautiful large piece of tender meat. C\u00f4te de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It\u2019s buttery soft in your mouth and super flavorful.<\/p>\r\n So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend!<\/p>\r\n YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/p>\r\n 1. Start your winter BBQ with our firestarters<\/a>. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n 2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.<\/p>\r\n 3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.<\/p>\r\n 4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.<\/p>\r\n 5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.<\/p>\r\n 6. Let the c\u00f4te de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.<\/p>\r\n 7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.<\/p>\r\n 8. Grill until golden brown directly on the gril.<\/p>\r\n 9. Reduce the temperature of the bbq to 160 degrees Celsius<\/p>\r\n 10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.<\/p>\r\n 11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.<\/p>\r\n 12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy! \u00a0<\/p>\r\n <\/p>\r\n This hearty winter stew has its origins in the traditional Polish dish Bigos. It is made from different types of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.<\/p>\r\n Outdoor cooking is no longer limited to the summer months. In addition to these stew herbs, NOT JUST BBQ has developed two classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the stove, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast iron pan on the barbecue and let it stew gently. Easy to prepare and delicious to warm up on cold winter evenings.<\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n <\/a><\/a> <\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\n<\/a><\/span><\/span><\/span><\/p>\r\nResult tenderloin Coffee & wine Lomo al trapo with Aji Picante<\/h1>\r\n
<\/a><\/p>\r\n<\/div>RECEPT 2. C\u00f4te de Boeuf with chimichurri and sweet potatoes<\/h2>\r\n
Ingredients<\/h3>\r\n
\r\n
Necessities<\/h3>\r\n
\r\n
Preparation method<\/h3>\r\n
>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
<\/a><\/pre>\r\n\u00a0 Quick recipe steps:<\/h3>\r\n
<\/a><\/p>\r\n <\/a><\/a><\/p>\r\n<\/a> <\/a><\/p>\r\n<\/a><\/p>\r\n <\/a><\/p>\r\n<\/a><\/p>\r\n <\/a>\u00a0<\/a><\/a><\/a><\/p>\r\n<\/a><\/p>\r\n<\/a> <\/a><\/p>\r\n<\/a><\/p>\r\n<\/a> <\/a> <\/a><\/p>\r\nEnd result C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes<\/h2>\r\n
<\/a><\/h2>\r\nRECEPT 3. Winter hunter’s stew in Polish Bigos style<\/span><\/span><\/span><\/h2>\r\n
Ingredients<\/h3>\r\n
\r\n