LIGHTLY SMOKED BELGIAN BLUE ON THE BARBECUE
The Belgian Blue, our national pride, is a classic in the kitchen in all its forms. Hanger steak, popularly known as crow steak, is a …
PICANHA ON THE BARBECUE
DRY AGED BLACK ANGUS ON THE BARBECUE
Black Angus beef has its origin in Scotland, where the Aberdeen Angus cattle (that come in both red and black varieties, hence the Black Angus) …
RUBIA GALLEGA, A TASTY HISTORY
Rubia Gallega has gained in popularity in recent years and that is certainly not unjustified. The Rubia cow lives a free and stress-free life on …
ALL ABOUT MEAT: HOW DO YOU PREPARE PERFECT MEAT ON THE BARBECUE?
Meat on the grill — it’s enough to make anyone’s mouth water. There are many aspects that are crucial to cooking delicious meat such as …
Simmental rib roast with grilled garlic
Rib roast is the crème de la crème of barbecue beef cuts. We chose Simmental beef because of the meat’s delicate texture and good marbling. …
Jalapeño burger
Home-made fresh street food on a Barbecook Billy? Adventurous grilling on the go! With this jalapeño burger you will be sure to make a tremendous …
Belgian white-blue entrecôte
BWB, Belgian White-Blue, is a breed of cattle that is particularly renowned for its succulent meat. With an imposing mass of muscle tissue the BWB …
Moink Balls
Peal and dice the garlic finely. Mix into the mince. Add cheese, breadcrumbs, egg and seasoning. Shape into balls about the size of a table …
OMG Greek gyros
Sometimes you just don’t fancy having to organise a huge barbecue for friends but would prefer to simply eat a cosy evening meal with your …
Grilled ribs
Spicy marinade for meat and chicken
Mix the herbs with the olive oil, wine vinegar and Worcestershire sauce. Put some marinade on the meat, fish, chicken or jumbo shrimps and let it …
Scottish sirloin steak
Season the meat with barbecue spices.Fill the Aromaz trays with whisky and add the cloves.
Chilli rib-eye steak
Prepare the marinade first. Finely chop the garlic and shallot and slice the chilli pepper into thin strips. Pour the wine, crème de cassis and olive oil …
The perfect côte à l'os
First of all choose pieces of meat that are of the best quality and take off all the superfluous grease. You can also marinade the …