<\/strong><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
1. Picanha chimichurri & hasselback potatoes and green asparagus<\/h2>\r\n\r\n\r\n\r\n![\"picanha](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-bbq-kruiden-1024x819.jpg\")
<\/pre>\r\nPicanha also called tailpiece among the Dutch, is a deliciously tender piece of beef. Marinated with the chimichurri rub, grilled green asparagus, and Hasselback potatoes. You can’t go wrong, be the master!<\/p>\r\n
Ingredients<\/h2>\r\n
\r\n\r\n<\/p>\r\n
\r\n- Piece of picanha of about 600-700g<\/li>\r\n
- 300g green asparagus<\/li>\r\n
- 6 medium sides waxy potatoes<\/li>\r\n
- The Chimichurri Rub<\/li>\r\n
- The Spicy Chip Shaker<\/li>\r\n
- Salt and pepper<\/li>\r\n
- Oil<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/p>\r\n
Necessities<\/h2>\r\n
\r\n\r\n<\/p>\r\n
\r\n- A BBQ that can grill both directly and indirectly<\/li>\r\n
- Coal, firelighters, etc for lighting the barbecue<\/li>\r\n
- Satay sticks<\/li>\r\n
- A knife<\/li>\r\n
- A pair of pliers<\/li>\r\n
- A cutting board<\/li>\r\n
- A core thermometer<\/li>\r\n
- Some aluminum foil<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/p>\r\n
Preparation method<\/h2>\r\n\r\n\r\n\r\n\r\n\r\n>>> Watch HERE our live video recipe <<< <\/em><\/a>\r\n\r\n![\"\"](\"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\r\n1. Prepare the barbecue according to your preference. Make sure the coals are hot enough for the barbecue to reach a temperature of 200 \u00b0 C. Place the grid on the barbecue for direct grilling.<\/p>\r\n
.![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-voorbereiden-bbq-300x240.jpg\")
<\/p>\r\n\r\n\r\n\r\n\r\n\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 pieces of fat. With a knife, you cut a diamond pattern in the side with the fat. After this is cut in, take the Chimichurri Rub and sprinkle the meat generously on both sides. Rub well with your hands and let it sit for a while so that the flavors can penetrate the meat.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-kruiden-termometen-300x240.jpg\")
<\/p>\r\n
3. As soon as the barbecue has reached a temperature of 200 \u00b0 C, place the meat on the barbecue with the fat side. This is going to be short and quick. The fat will melt a little and can end up on the hot coals, which can cause it to ignite. When 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
\r\n\r\n<\/p>\r\n
4. Gently swap direct grilling with indirect grilling. Let the barbecue cool down a little until it has reached a temperature of 110 \u00b0 C. Insert the core thermometer into the picanha and place it with the side with the fat on top of the grill for indirect grilling. Close the barbecue and let the piece of meat cook. For a beautiful red inside, wait until the picanha has reached a core temperature of 45 \u00b0 C. This usually takes between 1-1.5 hours.<\/p>\r\n
\r\n\r\n<\/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 removal is often done. 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 can be eaten and which is not. The asparagus is seasoned with salt and pepper to maintain its own authentic taste.<\/p>\r\n
\r\n\r\n<\/p>\r\n
6. For the Hasselback potatoes, you need the skewers. Look at our video how to make Hasselback potatoes: https:\/\/youtu.be\/sH3gElwXiq0 Stick a skewer through the potato as low as possible along the length. This is to prevent you from cutting the potatoes completely in a minute. 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 again. Do this with the other potatoes as well. When all the potatoes are ready, take the Spicy Chip Shaker. Shake before use so that all spices are ready to use and drizzle generously over the potatoes. Also, make sure that there are plenty of herbs between the slices.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n
![\"picanha](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/05\/Picanha-gerecht-bbq-1024x819.jpg\")
<\/p>\r\n
7. When the picanha is ready, remove it from the barbecue. Wrap it in aluminum foil and let the temperature rise to 55 \u00b0 C. Coat 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 preferred. For softer, more braised vegetables, lower the temperature and take longer.<\/p>\r\n
\r\n\r\n<\/p>\r\n
8. When the vegetables are ready for 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. Finish your plate with the vegetables and the picanha and enjoy!<\/p>\r\n
<\/p>\r\n\r\n\r\n\r\n\r\n\r\n
2. Black Angus steak with potatoe salad<\/h2>\r\n
Sometimes you shouldn’t deviate from normal and go for a nice old-fashioned steak. Then again a Black Angus nice piece of meat, that is. Deliciously flavored with the coffee rub for an intensely smoky, yet slightly sweet taste. Paired with buttery sweet corn and a potato salad.<\/span><\/span><\/p>\r\nWant to try our herbs? Tag #notjustbbq so we can share your message among our Not Just BBQ barbecue fans. <\/span><\/span><\/p>\r\nCurious about the coffee rub? Check it out here: <\/span><\/span>https:\/\/notjustbbq.nl\/…\/herbs-en……<\/a><\/p>\r\nOur pizza stone is from Monolith<\/a>, but Weber, Napoleon or The Basterd also have these in their range.<\/span><\/span><\/p>\r\nIngredients<\/h2>\r\n\r\n- Not Just BBQ Coffee Rub<\/a><\/li>\r\n
- Not Just BBQ Black Pepper Grinder<\/a><\/li>\r\n
- Not Just BBQ Sea Salt Grinder<\/a><\/li>\r\n
- Black Angus steak<\/li>\r\n
- Corn on the cob<\/li>\r\n
- Butter<\/li>\r\n
- Potatoes<\/li>\r\n
- Red onion, garlic, egg, pickle, chives, mayonnaise to taste<\/span><\/span><\/li>\r\n<\/ul>\r\n
Necessities<\/h2>\r\n\r\n- Barbecue with pizza stone <\/span><\/span><\/li>\r\n
- Large and smaller bowl <\/span><\/span><\/li>\r\n
- Meat tongs <\/span><\/span><\/li>\r\n
- Aluminium foil <\/span><\/span><\/li>\r\n
- Knife <\/span><\/span><\/li>\r\n
- Cutting board garlic press<\/span><\/span><\/li>\r\n<\/ul>\r\n
>> click here for the link to the video with this recipe<\/span><\/span> <<<\/a><\/pre>\r\nPreparation method<\/h2>\r\n
1. Remove your steak from the fridge and coat it with the coffee rub. Let it sit for a while to allow the flavors to infuse into the meat.<\/span><\/span><\/p>\r\n\r\n\r\n\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-meat-300x240.jpg\")
<\/a><\/p>\r\n2. Take some aluminum foil and wrap the corn cobs in it. Add some butter and loosely roll up the aluminum foil.<\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-producten-300x240.jpg\")
<\/a><\/p>\r\n3. Boil the potatoes in a pan. Cut the other supplies as they cook. When the potatoes are cooked, cut them into pieces and add the rest of the ingredients.<\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-aardappel-300x240.jpg\")
<\/a> ![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-aardappelsalae-300x240.jpg\")
<\/a><\/p>\r\n4.\u00a0 Make sure the barbecue is at temperature before you put the steak on it. Grill indirectly to start with. Use the core thermometer to keep track of the temperature until it reaches 45 degrees. Grill the steak immediately until a core temperature of 55 degrees is reached.<\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-meater-300x240.jpg\")
<\/a> ![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-mais-300x240.jpg\")
<\/a><\/p>\r\n5.\u00a0 Remove the steak and corn on the cob from the grill and enjoy!<\/span><\/span><\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2021\/11\/black-angus-snijden-300x240.jpg\")
<\/a> \u00a0<\/p>\r\n3. Pulled beef van Beefhammer<\/h2>\r\n
If you want to impress during your winter barbecue, then definitely make this beef hammer! A beautiful, robust piece of beef shank with a large piece of bone sticking out imposingly. It just barely fitted in our Monolith. The beef hammer has a low and slow preparation, so you will need patience and time. The end result is a particularly tender meat that falls apart in your hands. It is the ideal base for our Meat Pot Pie’s but also perfect for a pulled beef burger. Live it up!<\/p>\r\n
Especially around St Patrick’s Day, great meat of Irish origin is what gets attention. So a great recipe for your winter outdoor barbecue!<\/p>\r\n
Watch our chefs’ video HERE ON YouTube.<\/a><\/p>\r\nTAG #notjustbbq in your social media. Then share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.<\/p>\r\n
YOU CAN’T GO WRONG. BE THE MASTER.<\/p>\r\n\r\n\r\n\r\n
Ingredients<\/h3>\r\n\r\n\r\n\r\n\r\n- 1 beef hamper weighing at least 2.5 kg<\/li>\r\n
- For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.<\/li>\r\n
- Not Just BBQ Smokehouse Rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Whisky Pepper Sauce<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n
- Not Just BBQ Butcher Paper<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Necessities<\/h3>\r\n\r\n\r\n\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tongs<\/li>\r\n
- Bowl to mix mop sauce + brush<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Preparation<\/h3>\r\n\r\n\r\n\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\n<\/figure>\r\n\r\n\r\n\r\nQuick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n
![\"slagerstouw](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-300x240.jpg\")
<\/a><\/p>\r\n4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n\u00a0![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-300x240.jpg\")
<\/a> ![\"smokehouse](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-300x240.jpg\")
<\/a><\/p>\r\n5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n
![\"smokehouse](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-300x240.jpg\")
<\/a><\/p>\r\nOn the day:<\/strong><\/em><\/p>\r\n6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n
8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n
12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n![\"nagaren](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-300x240.jpg\")
<\/a> ![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-300x240.jpg\")
<\/a><\/p>\r\n13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-300x240.jpg\")
<\/a> ![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-300x240.jpg\")
<\/a> ![\"aflakken](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-300x240.jpg\")
<\/a><\/p>\r\n15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\n <\/p>\r\n
Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n
Result beef hammer<\/h2>\r\n
<\/pre>\r\nPicanha also called tailpiece among the Dutch, is a deliciously tender piece of beef. Marinated with the chimichurri rub, grilled green asparagus, and Hasselback potatoes. You can’t go wrong, be the master!<\/p>\r\n
Ingredients<\/h2>\r\n
\r\n\r\n<\/p>\r\n
\r\n\r\n<\/p>\r\n
Necessities<\/h2>\r\n
\r\n\r\n<\/p>\r\n
- \r\n
- A BBQ that can grill both directly and indirectly<\/li>\r\n
- Coal, firelighters, etc for lighting the barbecue<\/li>\r\n
- Satay sticks<\/li>\r\n
- A knife<\/li>\r\n
- A pair of pliers<\/li>\r\n
- A cutting board<\/li>\r\n
- A core thermometer<\/li>\r\n
- Some aluminum foil<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/p>\r\n
Preparation method<\/h2>\r\n\r\n\r\n\r\n\r\n\r\n
>>> Watch HERE our live video recipe <<< <\/em><\/a>\r\n\r\n
<\/a>
<\/pre>\r\n\r\n\r\n\r\n\r\n\r\n1. Prepare the barbecue according to your preference. Make sure the coals are hot enough for the barbecue to reach a temperature of 200 \u00b0 C. Place the grid on the barbecue for direct grilling.<\/p>\r\n
.
<\/p>\r\n\r\n\r\n\r\n\r\n\r\n2. Remove the picanha from the refrigerator in time so that it can reach the right temperature. Pat it dry and cut away any loose pieces of fat. With a knife, you cut a diamond pattern in the side with the fat. After this is cut in, take the Chimichurri Rub and sprinkle the meat generously on both sides. Rub well with your hands and let it sit for a while so that the flavors can penetrate the meat.<\/p>\r\n
<\/p>\r\n3. As soon as the barbecue has reached a temperature of 200 \u00b0 C, place the meat on the barbecue with the fat side. This is going to be short and quick. The fat will melt a little and can end up on the hot coals, which can cause it to ignite. When 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
\r\n\r\n<\/p>\r\n
4. Gently swap direct grilling with indirect grilling. Let the barbecue cool down a little until it has reached a temperature of 110 \u00b0 C. Insert the core thermometer into the picanha and place it with the side with the fat on top of the grill for indirect grilling. Close the barbecue and let the piece of meat cook. For a beautiful red inside, wait until the picanha has reached a core temperature of 45 \u00b0 C. This usually takes between 1-1.5 hours.<\/p>\r\n
\r\n\r\n<\/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 removal is often done. 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 can be eaten and which is not. The asparagus is seasoned with salt and pepper to maintain its own authentic taste.<\/p>\r\n
\r\n\r\n<\/p>\r\n
6. For the Hasselback potatoes, you need the skewers. Look at our video how to make Hasselback potatoes: https:\/\/youtu.be\/sH3gElwXiq0 Stick a skewer through the potato as low as possible along the length. This is to prevent you from cutting the potatoes completely in a minute. 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 again. Do this with the other potatoes as well. When all the potatoes are ready, take the Spicy Chip Shaker. Shake before use so that all spices are ready to use and drizzle generously over the potatoes. Also, make sure that there are plenty of herbs between the slices.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n
<\/p>\r\n7. When the picanha is ready, remove it from the barbecue. Wrap it in aluminum foil and let the temperature rise to 55 \u00b0 C. Coat 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 preferred. For softer, more braised vegetables, lower the temperature and take longer.<\/p>\r\n
\r\n\r\n<\/p>\r\n
8. When the vegetables are ready for 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. Finish your plate with the vegetables and the picanha and enjoy!<\/p>\r\n
<\/p>\r\n\r\n\r\n\r\n\r\n\r\n
2. Black Angus steak with potatoe salad<\/h2>\r\n
Sometimes you shouldn’t deviate from normal and go for a nice old-fashioned steak. Then again a Black Angus nice piece of meat, that is. Deliciously flavored with the coffee rub for an intensely smoky, yet slightly sweet taste. Paired with buttery sweet corn and a potato salad.<\/span><\/span><\/p>\r\n
Want to try our herbs? Tag #notjustbbq so we can share your message among our Not Just BBQ barbecue fans. <\/span><\/span><\/p>\r\n
Curious about the coffee rub? Check it out here: <\/span><\/span>https:\/\/notjustbbq.nl\/…\/herbs-en……<\/a><\/p>\r\n
Our pizza stone is from Monolith<\/a>, but Weber, Napoleon or The Basterd also have these in their range.<\/span><\/span><\/p>\r\n
Ingredients<\/h2>\r\n
- \r\n
- Not Just BBQ Coffee Rub<\/a><\/li>\r\n
- Not Just BBQ Black Pepper Grinder<\/a><\/li>\r\n
- Not Just BBQ Sea Salt Grinder<\/a><\/li>\r\n
- Black Angus steak<\/li>\r\n
- Corn on the cob<\/li>\r\n
- Butter<\/li>\r\n
- Potatoes<\/li>\r\n
- Red onion, garlic, egg, pickle, chives, mayonnaise to taste<\/span><\/span><\/li>\r\n<\/ul>\r\n
Necessities<\/h2>\r\n
- \r\n
- Barbecue with pizza stone <\/span><\/span><\/li>\r\n
- Large and smaller bowl <\/span><\/span><\/li>\r\n
- Meat tongs <\/span><\/span><\/li>\r\n
- Aluminium foil <\/span><\/span><\/li>\r\n
- Knife <\/span><\/span><\/li>\r\n
- Cutting board garlic press<\/span><\/span><\/li>\r\n<\/ul>\r\n
>> click here for the link to the video with this recipe<\/span><\/span> <<<\/a><\/pre>\r\n
Preparation method<\/h2>\r\n
1. Remove your steak from the fridge and coat it with the coffee rub. Let it sit for a while to allow the flavors to infuse into the meat.<\/span><\/span><\/p>\r\n\r\n\r\n\r\n
<\/a><\/p>\r\n2. Take some aluminum foil and wrap the corn cobs in it. Add some butter and loosely roll up the aluminum foil.<\/span><\/span><\/p>\r\n
<\/a><\/p>\r\n3. Boil the potatoes in a pan. Cut the other supplies as they cook. When the potatoes are cooked, cut them into pieces and add the rest of the ingredients.<\/span><\/span><\/p>\r\n
<\/a> <\/a><\/p>\r\n4.\u00a0 Make sure the barbecue is at temperature before you put the steak on it. Grill indirectly to start with. Use the core thermometer to keep track of the temperature until it reaches 45 degrees. Grill the steak immediately until a core temperature of 55 degrees is reached.<\/span><\/span><\/p>\r\n
<\/a> <\/a><\/p>\r\n5.\u00a0 Remove the steak and corn on the cob from the grill and enjoy!<\/span><\/span><\/p>\r\n
<\/a> \u00a0<\/p>\r\n3. Pulled beef van Beefhammer<\/h2>\r\n
If you want to impress during your winter barbecue, then definitely make this beef hammer! A beautiful, robust piece of beef shank with a large piece of bone sticking out imposingly. It just barely fitted in our Monolith. The beef hammer has a low and slow preparation, so you will need patience and time. The end result is a particularly tender meat that falls apart in your hands. It is the ideal base for our Meat Pot Pie’s but also perfect for a pulled beef burger. Live it up!<\/p>\r\n
Especially around St Patrick’s Day, great meat of Irish origin is what gets attention. So a great recipe for your winter outdoor barbecue!<\/p>\r\n
Watch our chefs’ video HERE ON YouTube.<\/a><\/p>\r\n
TAG #notjustbbq in your social media. Then share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.<\/p>\r\n
YOU CAN’T GO WRONG. BE THE MASTER.<\/p>\r\n\r\n\r\n\r\n
Ingredients<\/h3>\r\n\r\n\r\n\r\n
- \r\n
- 1 beef hamper weighing at least 2.5 kg<\/li>\r\n
- For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.<\/li>\r\n
- Not Just BBQ Smokehouse Rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Whisky Pepper Sauce<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n
- Not Just BBQ Butcher Paper<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Necessities<\/h3>\r\n\r\n\r\n\r\n
- \r\n
- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tongs<\/li>\r\n
- Bowl to mix mop sauce + brush<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Preparation<\/h3>\r\n\r\n\r\n\r\n
>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n
<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\n<\/figure>\r\n\r\n\r\n\r\n Quick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n
2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n
<\/a><\/p>\r\n4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n
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<\/a> <\/a><\/p>\r\n5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n
<\/a><\/p>\r\nOn the day:<\/strong><\/em><\/p>\r\n
6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n
8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n
9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n
12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n
<\/a> <\/a><\/p>\r\n13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n
<\/a> <\/a> <\/a><\/p>\r\n15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\n<\/p>\r\n
Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n
Result beef hammer<\/h2>\r\n
- Not Just BBQ Whisky Pepper Sauce<\/a><\/li>\r\n
- Large and smaller bowl <\/span><\/span><\/li>\r\n
- Not Just BBQ Black Pepper Grinder<\/a><\/li>\r\n
- Not Just BBQ Coffee Rub<\/a><\/li>\r\n
![\"pulled](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-1024x819.jpg\")
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