Spareribs. It remains a classic BBQ dish that is enjoyed by many. In fact, making spareribs also allows you to vary flavors endlessly, allowing you to keep experimenting! Preparing spare ribs on the BBQ requires a lot of time and patience, but the wait pays off. In fact, I find spareribs fully cooked on the BBQ much tastier. With this Asian spareribs recipe, I focused on a sweet but spicy flavor. Give them a try and let me know what you thought!
Spareribs from the BBQ. Who doesn’t love them? I certainly do! And I love to spend a free Sunday preparing them! Lighting the BBQ and slowly cooking the spareribs at a low temperature. It doesn’t get any better than that! And say it for yourself, when you make something from scratch it only tastes better, right?
A BBQ is still often seen for quick grilling of burgers, sausages and other relatively small pieces of meat and fish. However, a BBQ with a lid is suitable for much more than that. You can also prepare larger pieces of meat on it at low temperatures. A nice picanha, also known as rump cap, for example. Picanha from the BBQ is delicious with chimichurri! The preparation of this picanha recipe takes just a little preparation time and is also very easy. The only challenge in preparing this BBQ picanha […]
If you’re somewhat familiar with Low & Slow BBQ’ing, you’ve probably tried pulled pork, spareribs and other large cuts of meat on the BBQ already. But have you ever gone for Short Ribs from the BBQ? Short Ribs, also known as Beef Ribs, are spareribs, but from beef. A beautiful piece of meat that is perfect for a low & slow session and some smoke. It is very flavorful and also looks cool. So Short Ribs from the BBQ should be on your to-do list!
Pulled Pork. It’s a BBQ dish that is on the to-do list of many beginning BBQ’ers, yet they are a bit afraid to try it. But that’s really not necessary, because the preparation is actually very simple. The most important thing is a stable, low temperature of your BBQ and a lot of patience. Because you are going to prepare a fairly large piece of meat, pulled pork is really a dish for a dinner with a somewhat larger group. It is also the ideal dish to serve something delicious […]
On my kamado from The Bastard, I naturally like to low and slow BBQ on a regular basis. Often I make typical low and slow BBQ recipes, such as spare ribs and pulled pork. However, sometimes I try something completely different from the typical BBQ dishes. For example, I made this nice and flavorful roast beef. Slow cooked and delicious!
This recipe has been on my list for a long time, but I just never got around to it: Chicken grill sausage with cheese! I love to get a piece at the butcher and eat it on a white bun or just slice off a piece as a snack. Delicious! So I wanted to try to make it myself. It can’t be that difficult, can it? And indeed, it isn’t! Although it is important to take the time for it. But when you do, the result is very tasty!
Say bacon and BBQ sauce and the average BBQ enthusiast will get excited. Add whiskey and smoking wood to that and it gets even more interesting. Then grab the marinade injector and you will end up with this dish. These whiskey injected bacon wrapped meatballs are first smoked, then injected and finally coated with BBQ sauce. What more could a man want?
A long time ago I tried a recipe for babi pangang from the BBQ. I then used pork neck and although that was delicious I also received messages that you should make babi pangang with pork belly. So who am I to not try that? I used about the same preparation as I did for the pork neck babi pangang earlier and I can tell you the result was really delicious!
In the last couple of years Pork Belly Burnt Ends went from a hype to a true BBQ classic. Rightly so, because pork belly burnt ends are a delicious smoky and sweet BBQ snack made from pork belly. Cutting it into cubes and slowly smoking and cooking it will make the cubes butter tender and damn tasty. They almost melt away on your tongue. This recipe is definitely worth trying!
Pork belly is a beautiful piece of meat that is perfect for preparing on the BBQ. In terms of taste, you can go in all directions with pork belly and in this recipe we go the Eastern way, with a delicious marinade based on hoisin sauce and soy sauce. You can add smoking wood to the preparation, but the taste is already great without. So get the ingredients and plan an afternoon in the garden, because you absolutely want to taste this!
I had often read about MOINK balls, but never made them. So it was about time. MOINK stands for the combination of ground beef and bacon. So Moo & Oink. Originally these MOINK Balls are cooked with ready-to-use Italian meatballs, but because these are not available in The Netherlands we have the official NOSKOS Rule which allows us to make our own meatballs. The MOINK balls are indirectly cooked and smoked, which results in a deliciously tender meatball, wrapped in bacon, with a wonderfully smoky taste. What more could you […]