1. C\u00f4te de Boeuf with chimichurri and sweet cheese potatoes\u00a0<\/h2>\r\n
In the spirit of the Tour de France, we’re diving into French cuisine this month. And we’re hitting the pedals with BIG meat: C\u00f4te de Boeuf. A beautiful, large, tender piece of meat. C\u00f4te de Boeuf is a fancy name for a prime rib steak, bone-in. It’s the front section of the ribeye that promises the most tender and fattiest, veined muscle meat. It’s buttery-soft and incredibly flavorful.<\/p>\r\n So give this rib the attention, love, and especially the right time and temperature it needs! And you’ll love it. Truly, enjoy this robust yet delicate piece of meat on the barbecue. Perfect for a special Sunday. So take your time, and your family and friends will love it. Especially with this recipe with sweet potato and spicy chimichurri.<\/p>\r\n Enjoy the Tour de France!<\/p>\r\n <\/p>\r\n <\/p>\r\n YOU CAN’T GO WRONG. BE THE MASTER.<\/p> \u00a0 Quick recipe steps:<\/p>\r\n 1. Start your 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 <\/p>\r\n Curious what your experience is. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans. <\/span><\/span><\/span><\/p>\r\n YOU CAN’T GO WRONG. BE THE MASTER.<\/p>\r\n <\/p>\r\n 1. Prepare the barbecue for low & slow indirect cooking, fill the kamado with charcoal and light it with our firestarters<\/a>. As soon as the coals turn white, close the lid of the barbecue. <\/span><\/p>\r\n 2. Try to keep the barbecue with the vents at a constant temperature of 105 \u00b0C. Once the temperature has reached 105 \u00b0C for 15 consecutive minutes without touching the vents, you know you have the constant temperature right.<\/span><\/p>\r\n 3. Slowly roast the pine nuts. Watch them!<\/span><\/p>\r\n 4. Meanwhile ‘butterfly’ your bavette. <\/span>Butterfly technic allows you to stuff the meat more easily. Butterflying with the grain ensures that the steak will be sliced against<\/em> the grain into serving portions. How to ‘butterfly meat’: Holding your free hand flat against the top of the steak, insert the knife along the trimmed edge of the steak and start slicing horizontally through the middle. The goal is to work the knife through, cutting with the grain, from one side to the other, leaving the back edge intact like the spine of a book.<\/p>\r\n Read more on https:\/\/www.seriouseats.com\/grilled-stuffed-flank-steak-muffuletta-salumi-provolone-olive-salad-recipe<\/p>\r\n 5. First sprinkle salt and pepper on the bavette, not to much because the ham will give an extra salty hit too.<\/span><\/p>\r\n Then the Parma ham, then the pesto and finally the baby spinach, pine nuts and the Parmesan cheese. <\/span><\/p>\r\n 3. Roll the bavette into a roulade, tie it with butcher\u2019s twine. You do this by first tying a rope in width at the beginning and end, then a rope over the length and then again in the width of the roulade.<\/span> \u00a0<\/p>\r\n Generously apply the Texan Steakhouse Rub all around.<\/span><\/p>\r\n 8. Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better. <\/span><\/p>\r\n 9. Place the bavette on the barbecue and close the lid. <\/span> \u00a0<\/span><\/p>\r\n 10. The goal is to reach a core temperature of 55\u00b0C which makes your meat medium rare. You can use a core temperature meter for this. <\/span><\/p>\r\n 10. Depending on the thickness of your meat, it will take about one to two hours to reach the core temperature.When you reach 55\u00b0C, take the meat of and let it rest.<\/span><\/p>\r\n 11. Cut into nice slices and serve this super tender colorful dish immediately.<\/span><\/p>\r\n Serve immediately. Delicious with some fresh baked Beer Bread<\/a>, salad or mashed potatoe. Enjoy!<\/p>\r\n Fresh salmon and clafoutis also go well together. Definitely Mediterranean cuisine. A soft dough dish pairs beautifully with raw salmon. Read it<\/span><\/span><\/span> HIER <<\/a><\/p>\r\n We are going to roll up and pickle the fresh salmon! And smoke gently over fire herbs, additionally provided with creamy cream cheese, fresh herbs and the kick of FRENCH MUSTARD! Watch our LIVE VIDEO to see our chefs take the steps, and below you can also read all the steps in detail. We got inpired by the recipe from maxdemeatguy.com, but we gave it our own, slightly less spicy twist with the French mustard from our products. <\/span><\/span><\/span><\/p>\r\n Do you think that goes together, mustard and salmon? Curious what you think. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans. <\/span><\/span><\/span><\/p>\r\n YOU CAN’T GO WRONG. BE THE MASTER.<\/p>![\"boeuf](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/barbecue-kok-met-cote-de-boeuf-1024x819.jpg\")
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>> Watch our step-by-step how-to video recipe << <\/em><\/strong><\/a>
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<\/pre><\/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\n2. Gevulde bavette rollade met spinazie, pijnboompitten en pesto<\/h2>\r\n
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>> Watch the step-by-step how-to video recipe here << <\/em><\/strong><\/a><\/pre>\r\n
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<\/a><\/p>\r\nQuick recipe steps: <\/span><\/span><\/span><\/h3>\r\n
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Stuffed bavette roulade from the barbecue<\/h2>\r\n
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3. Pickled and smoked salmon lollipops<\/h2>\r\n
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