BBQ-Heroes

Author: Erik Smilda

Can You Grill Frozen Burgers?

Sometimes, you need to grill frozen burgers. Maybe you forgot to thaw them, unexpected guests show up, or you simply crave a late-night burger after a long BBQ session. Whatever the reason, sometimes you must make do with what you have.

Do you need to thaw burgers before grilling?

Short answer? It’s better, but not necessary.

Thawing takes time. The quickest method, submerging them in cold water while still packaged, can take 45 minutes to an hour. By then, your hunger might have passed, or your guests may have run off to the nearest fast-food joint. That’s when grilling frozen burgers becomes a solid option.

Why does it take longer to grill frozen burgers?

Meat is fully cooked when it reaches the correct internal temperature. For burgers, that’s 70°C (158°F) for well-done or 55°C (131°F) if you like to live a little dangerously.

A thawed burger starts at around 6°C (43°F) and only needs to heat up about 64 degrees. A frozen burger coming straight from the freezer at -18°C (0°F) must climb 88 degrees to reach doneness. That extra time adds up.

You would think cranking up the heat might help, but that’s a mistake. The outside will cook much faster than the inside, producing a charred crust with a raw or frozen centre. By the time the inside is done, the outside is burned.

The best grill temperature to grill frozen burgers

For the best results, you grill frozen burgers over medium heat at around 180°C (356°F). A good rule of thumb is if you can hold your hand about 10 cm (4 inches) above the grill for 5 seconds, you’re at the right heat level.

If the temperature is too high, you’ll end up with dry, blackened hockey pucks that are cold in the middle.

If you’re tempted to go lower to ensure even cooking, that’s also a bad idea. Bacteria multiply fastest between 6°C (43°F) and 60°C (140°F). The longer your meat stays in this temperature range, the greater the risk of foodborne illness.

That’s different from low-and-slow cooking, where meat is brought well past 70°C (158°F) for an extended period, killing bacteria along the way.

How to prevent uneven cooking

When grilling a burger, many interesting chemical reactions take place. These reactions transform the colour and flavour of the meat. However, with frozen burgers, the side touching the grill starts this process immediately while the frozen side resists it. This can cause uneven cooking, with some parts browning or drying out faster than others.

To prevent this, you flip the burgers every couple of minutes. Forget about those perfect grill marks. Grilling frozen patties doesn’t work that way. Keep flipping to ensure even cooking.

Once one side has thawed, season it with salt. Doing this too early is pointless because the salt would just slide off the icy surface.

It helps if your burgers aren’t too lean. Fat keeps them juicy and acts as insulation, slowing down temperature changes.

An 80/20 meat-to-fat ratio is ideal, but more fat is fine too. Our burgers are made from brisket, so they’re naturally juicy. Even when cooked from frozen, they stay juicy and flavourful.

How long does it take to grill frozen burgers?

Cooking a frozen burger from -18°C (0°F) to 70°C (158°F) takes about 15 to 25 minutes, depending on thickness.

Our burgers were about 2 cm (¾ inch) thick and took 20 minutes to reach doneness. That’s longer than grilling a thawed patty but still faster than thawing them first. And hey, at least you get to stand by the grill instead of waiting around.

Around the 15-minute mark, grab your instant-read thermometer and start checking the internal temp. You should never rely on guesswork, especially with frozen meat.

Imagine your guests biting into an ice-cold burger. That’s not exactly the experience you want to serve.

Things speed up quickly once the burger reaches 60°C (140°F). So this is not the time to wander off for a beer. Have your buns (toasted or not) ready, and make sure the ketchup and mayo are on the table.

That way, when your burgers are perfectly cooked, they go straight from the grill to the plates.

Beer Marinated Pork Chops

These beer-marinated pork chops are packed with deep, rich flavours. Even if you’re not a beer fan, you will love them. The combination of dark beer and dry rub layers an incredible taste inside and out.

We’re using Livar bone-in loin chops, also known as tomahawk pork chops. The long bone adds a bit of presentation, but the real magic and taste is in the rich marbling of the meat. To build on that flavour, we’re marinating them in a mix of dark beer and dark corn syrup, followed by a bold dry rub.

Brine vs. Marinade. What’s the Difference?

Technically, this marinade acts as a wet brine because of the salt content. The salt penetrates deep into the meat, helping it retain moisture during cooking. Meanwhile, the beer and syrup add extra surface flavour, and the sugars contribute to a beautifully caramelized crust on the grill.

The difference between a marinade and a brine is that a brine works at a deeper level, making the meat not just saltier but also juicier. A marinade, on the other hand, primarily affects the surface.

The amount of liquid compared to the meat with a wet brine isn’t as crucial because it’s all about maintaining the right salt ratio.

We’re adding a dry rub after marinating to bring out even more American-style barbecue flavours. These chops are going to be incredible.

Since these are thick-cut pork chops, we’re using the reverse sear method. First, we’ll slowly bring the pork chops to a core temperature of about 50°C (122°F).

Then, we’ll remove the heat deflectors from the kamado and lower the grates closer to the charcoal. This allows us to sear the chops quickly over direct heat.

It’s essential to stay close to the grill and turn them frequently. The sweet marinade and dry rub can burn fast if left unattended. A nice sear and some charred spots are great but don’t overdo it.

Because loin chops are lean, we don’t cook them past 65°C (149°F). This keeps them slightly pink and incredibly juicy. And that’s exactly how they should be.

To match the flavours of these pork chops, we pair them with a great dark beer, like an imperial stout or a dark Belgian ale.

If you try this recipe, let us know in the comments below. Or even better, snap a photo and share it on social media. Tag @bbqhelden so we can see your masterpiece.

Ingredients

  • Bone-in Pork Loin Chops

For the Wet Brine

  • 1 bottle of dark beer
  • 20gr table salt
  • 3 tbsp dark corn syrup

For the Dry Rub

  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 2 tsp chipotle powder
  • 2 tsp black pepper

Instructions

  1. Mix the beer, corn syrup, and salt until the salt dissolves. Pour the wet brine into a ziplock bag and add the pork chops. Press out all the air before sealing.
  2. Refrigerate for at least 4 hours or overnight. Flip the bag halfway through to ensure even brining.
  3. Set up your grill with two zones and an indirect temperature of around 150°C (302°F).
  4. Mix the dry rub ingredients and coat both sides of the brined pork chops evenly.
  5. Place the chops on the cooler side of the grill and close the lid until they reach an internal temperature of 50°C (122°F).
  6. Move them to the hot side of the grill and sear, flipping frequently, until they reach 65°C (149°F).
  7. Let them rest for a few minutes before serving.

Beef Ribs Marinated in Chili Oil

If you’ve mastered the classic pork ribs, it’s time to take the next step with beef flat ribs. For this recipe, we marinate the ribs in chilli oil to give them just the right amount of heat and extra depth of flavour.

These are beef flat ribs cut from the belly section of the cow’s ribcage. The meat is leaner than traditional short ribs but can resemble pork belly when it has a good fat cap. We score this fat in a crosshatch pattern to help it render down and become incredibly tender during cooking.

Just like pork belly, the fat in these ribs is what makes them so rich and flavourful. If your guests aren’t a fan of soft, rendered fat, they can trim it off at the table. But you can trust us. That soft fat is where the magic happens.

For this recipe, we used chili oil to make these ribs spicy. Chilli oil is a staple in Chinese cuisine, made by infusing oil with different ground chillies.

If you prefer a mild heat, use just the oil from the top of the jar. If you like it hot, scoop deeper into the jar to get more chili flakes for an extra kick.

We’re going to smoke these ribs in our kamado. And when smoking, less is more. You want to see thin, blue smoke, which gives the best smoky flavour without overpowering the meat.

If the smoke is thick and white or grey, your ribs might taste like an ashtray. That is not something to aim for.

After two hours, the ribs have absorbed enough smoke, so we wrap them to speed up the cooking process. We’re using butcher paper to preserve as much bark as possible. If you can’t get your hands on butcher paper, aluminium foil works too, but the bark will end up softer.

After another 4 to 5 hours on the grill, we reach an internal temperature of 93ºC (199ºF). But this number isn’t magic. The probe test is the key to knowing when your ribs are ready.

Insert a skewer or thermometer probe into the meat. The ribs are perfectly tender if the probe slides in and out with little to no resistance.

If these ribs are ready too early, simply wrap them again and place them in a cooler. This keeps them warm for hours without overcooking.

Here, you’ll see why we kept the fat cap on. The combination of soft, rendered fat, smoky flavour, and chili oil marinade creates an incredible bite worth every second of smoking time.

These are our chili oil-marinated beef ribs. Will you try them out? Let us know in the comments below. Snap a photo, post it on Instagram, and tag @bbqhelden to see your masterpiece.

Ingredients

  • Beef flat ribs with a good fat cap
  • 2 tbsp chili oil
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp paprika

Instructions

  1. Remove the membrane from the bone side of the ribs by sliding a dull butter knife under it. Once you get a grip, pull it off in one piece.
  2. Mix the remaining ingredients. Score the fat cap in a crosshatch pattern and coat the ribs thoroughly with the chili oil mixture. Massage it in and let the ribs marinate for at least 4 hours or overnight in the fridge.
  3. Set up your smoker for indirect heat at 120ºC (250ºF). Once the temperature is stable, add a chunk of smoking wood.
  4. Place the ribs on the grill and smoke for 2 hours.
  5. Wrap the ribs in butcher paper or aluminium foil and return them to the grill. Insert a thermometer probe and close the lid.
  6. Continue cooking until the ribs reach an internal temperature of 93ºC (199ºF). Check for tenderness using the probe test.
    Let the ribs rest for at least 30 minutes before serving.

Pulled Beef Loaded Fries

Loaded fries are just like nachos, a great way to feed a group of friends or family. This version we made with some leftover pulled beef made them extra special. It is an excellent combination of salty fries, sweet and savoury meat, and lots of cheese.

We had previously smoked and stewed a chuck roast to make delicious pulled beef. It was too much to finish in one sitting, so we had some leftovers.

Those leftover pulled beef are good for a fast weeknight dinner, but in this case, we needed an over-the-top snack.

When we throw the fries in the skillet, we first sprinkle them with paprika powder and salt. That is not so easy to do afterwards. We then throw some jalapeño peppers over the fries and cover them with a thick layer of grated cheese and pulled beef. We do not use cheese sauce, which is common. With grated chees, the fries stay crispier.

Before we put on the pulled beef, we mixed it with some barbecue sauce. When the loaded fries return to the grill, we hope for some caramelised edges on the meat.

Do not leave the loaded fries in the grill for too long, they will become dry and hard.

To finish the loaded fries, we added sour cream mayonnaise, Sriracha ketchup, and chives. Serve the loaded fries while they are still warm, along with some pico de gallo and lemon wedges.

If you will make these loaded fries, too, let us know via the comments below. Please take a picture and post it on your social media channel, tagging @bbqhelden so we can see what you made.

Ingredients

  • Leftover pulled beef
  • 2 tbsp BBQ sauce
  • Fried French fries
  • Salt and paprika powder
  • 150 grams grated cheddar
  • 2 tbsp jalapeño slices
  • Fresh chives

For the sour cream mayonnaise

  • 125 grams (5 oz) Sour cream
  • 1 tsp honey
  • 2 large tbsp mayonnaise
  • Chives
  • 1 tsp paprika powder

For the sriracha ketchup

  • 100 ml (1/2 cup) Ketchup
  • 2 tbsp Sriracha
  • 3 tbsp honey

Instructions

  1. Make the sour cream mayonnaise and the sriracha ketchup by mixing the ingredients.
  2. Warm the pulled beef in a pan with water. When it is warm and soft, mix it with some BBQ sauce.
  3. Fill a skillet with fresh fries, grated cheese, slices of jalapeno, and pulled beef. Place the pan in the grill (or oven) and close the lid until the cheese has melted.
  4. Pour the sour cream mayonnaise and sriracha ketchup over the loaded fries and sprinkle them with some finely chopped chives for a nice finish.

Smoked Pulled Beef Pasta Sauce

This pulled beef pasta sauce puts a smoky spin on the classic Ragù alla Bolognese. The smoked beef adds a deep, rich flavour, making this sauce stand out. It’s perfect for pasta dishes or a hearty lasagna.

For this recipe, we used a brisket point, the fatty part of a whole brisket. The marbling, or intramuscular fat, ensures tender and juicy meat as it cooks. The harder fat on the outside is trimmed off to prevent the sauce from becoming overly greasy.

To give the sauce a proper barbecue flavour, we smoked the brisket for two hours with a dry rub that enhances the smoky aroma and forms a flavourful crust. You can use any variety of smokewood, but we opted for oak and cherry for a balanced smoky flavour and a deep red colour. Presentation matters.

After two hours, the brisket develops a nice smoke ring and colour. This brisket point weighed over two kilos (4.4 lbs). We cut it in half and saved the rest for another recipe.

The sauce base is prepared in a Dutch oven with onion, garlic, white wine, and tomatoes. The smoked meat is simmered in this flavorful mixture for several hours until tender. Be sure to check the sauce every hour, adding water if it starts to dry out.

After 2 to 3 hours, the meat will pull apart effortlessly with a fork. If the sauce is too thin, let it simmer uncovered to thicken. For the ultimate dish, serve the sauce with fresh tagliatelle.

This is our smoked pulled beef pasta sauce. In the comments below, let us know if you try this recipe. You can also snap a photo and share it on social media. Tag @bbqhelden so we can see your creation.

Ingredients

  • 700 gr (1.5 lbs) brisket point

Dry rub

  • 1 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp chili flakes
  • 1 tsp granulated garlic
  • 1 tsp oregano
  • 1 tsp thyme

For the sauce

  • 10 gr (0.35 oz) butter
  • 50 gr (1.75 oz) bacon
  • 1 large white onion
  • 2 cloves garlic
  • 70 gr (2.5 oz) tomato paste
  • 150 ml dry white wine
  • 500 ml beef broth
  • 500 gr (1.1 lbs) peeled tomatoes
  • 20 gr (0.7 oz) celery leaves
  • 1 tbsp dried oregano
  • 2 tsp sugar

Instructions

  1. Trim the outer fat and silverskin from the brisket. Mix all dry rub ingredients and evenly coat the meat.
  2. Smoke the brisket for 2 hours at an indirect temperature of around 150°C (300°F).
  3. Remove the meat from the smoker and let it rest while you prepare the Dutch oven.
  4. Dice the onion, garlic, celery leaves, and bacon.
  5. Melt the butter in the Dutch oven and fry the bacon until browned. Add the onion and sauté until soft.
  6. Stir in the garlic and tomato paste, cooking for a few minutes.
  7. Add the rest of the sauce ingredients along with the brisket. Cover and simmer for 2 to 3 hours, occasionally checking for enough liquid. Add water if needed.
  8. When the meat is tender, shred it with a fork and mix it into the sauce. If the sauce needs to thicken, let it simmer with the pan uncovered.
  9. Serve with fresh tagliatelle and enjoy.

Souvlaki Greek-Style Pork Belly Skewers

This simple recipe for pork belly souvlaki is one of the easiest ways to explore Greek cuisine on the grill. The pork belly is marinated with garlic, lemon juice, and oregano, then grilled on skewers until tender and juicy inside with a crispy, golden-brown crust.

Souvlaki means “little skewer” in Greek. Traditionally, it’s made with chicken, lamb, or pork grilled over glowing coals. In the Netherlands, souvlaki is often prepared with pork tenderloin, but pork belly is also commonly used in Greece.

For this recipe, it’s important to use lean pork belly. While it may sound contradictory, you don’t want thick layers of pure fat without any meat. Trim off the thickest fat from the outside, leaving a few millimetres, and then cut the pork into cubes. Or reverse the order if that’s easier for you.

The marinade combines everything that makes Greek cuisine so delicious, with a touch of honey to help caramelize the meat. Most cooking is done indirectly, giving the fat time to soften, so the skewers stay tender and juicy.

To keep your grill clean, place a sheet of aluminium foil under the skewers, folding up the edges to catch any drippings. This prevents fat from dripping onto the plate setter, which can cause unpleasant smells.

These skewers are great for any barbecue because they can sit on the grill until you’re ready to serve. Even an extra 30 minutes won’t dry them out because the fat keeps the meat moist.

The skewers should be ready after 45 minutes to an hour. Grill them briefly over direct heat for a perfect finish, turning them often. Stay at the grill to avoid burning, as the high flames can quickly char the meat.

We’ve made a simple sauce with olive oil, lemon juice, and honey to brush over the skewers before serving. This gives the pork belly a fresh kick that balances the richness. Serve the skewers with pita bread, tomatoes, onions, cucumber, lemon wedges, and tzatziki.

If you make these pork belly souvlaki skewers, let us know in the comments below—or better yet, take a picture and share it on social media. Don’t forget to tag @bbqhelden so we can see what you’ve created.

 

Ingredients

  • 1 kg pork belly

For the marinade

  • 1 grated white onion
  • 3 garlic cloves, grated
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp oregano
  • Juice of 1 lemon
  • 1 tsp sea salt
  • 1 tsp black pepper

For the sauce

  • 3 tbsp olive oil
  • Juice of ½ lemon
  • 1 tbsp honey

Instructions

  1. Cut the pork belly into 2 cm (about ¾ inch) cubes. Trim off thick layers of exterior fat, leaving just a thin layer for flavour.
  2. Prepare the marinade by mixing all the ingredients in a bowl. Add the pork belly cubes, toss to coat, and let them marinate in the fridge overnight.
  3. Thread the marinated pork belly onto skewers and prepare your barbecue for indirect cooking at 150°C (300°F).
  4. Place the skewers on the grill and cook indirectly for 45 minutes to 1 hour or until the fat has softened.
  5. Move the skewers over direct heat and grill until golden brown on all sides, turning frequently to avoid burning.
  6. Mix the sauce ingredients and brush it over the skewers just before serving.
  7. Serve the pork belly souvlaki with pita bread, tomato, onion, cucumber, lemon wedges, and tzatziki.

Juicy Pork Shawarma

Pork shawarma is a classic in the Netherlands but often overlooked when it comes to barbecue. This recipe gives you perfectly marinated pork shoulder, slow-roasted on the rotisserie, for a juicy and flavourful result that rivals your favourite shawarma shop.

Shawarma is usually made from lamb, turkey, or chicken, but we use pork shoulder. While it might seem unconventional, pork shawarma is incredibly popular in the Netherlands.

For perfectly even slices of pork shoulder (Boston butt), it’s easiest to cut it when it’s not fully thawed. The slightly firmer texture helps you achieve clean, straight cuts.

The shawarma marinade consists of olive oil and lemon juice, packed with spices. The key ingredients are cinnamon and ginger, which create an unmistakable shawarma aroma and taste.

After marinating overnight, we stacked the pork slices onto the spit. We added half an onion at each end to keep everything in place. This is not for flavour but to stabilize the meat during grilling. Then we grill it at 250ºC (480ºF) in the grill.

Cooking shawarma on the grill mimics the classic shawarma shop technique. When the outer layer is dark brown with a few crisp edges, you can shave it off with a sharp knife. Close the lid to let the rest cook while you build your first pita.

When you are not sure if the meat is done, you can use a meat thermometer. An internal temperature of 65ºC (149ºF) is ideal, but going a bit higher is fine since pork shoulder is naturally tender and juicy and very forgiving.

Serve your pork shawarma with pita bread, fresh lettuce, cucumber, tomato, and thinly sliced red onion. Don’t forget a generous dollop of garlic sauce and a spicy sauce for those who like a kick. If you try this recipe, let us know in the comments—or better yet, share a photo on Instagram and tag @bbqhelden. We’d love to see you made.

Ingredients

For the Shawarma

  • Pork shoulder (Boston butt)
  • 1 large onion

For the Marinade

  • 80 ml olive oil
  • Juice of 1 lemon
  • 1 tbsp granulated garlic
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp oregano
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For Serving

  • Thinly sliced red onion
  • Garlic sauce
  • Cucumber slices
  • Lemon wedges
  • Tomato slices
  • Lettuce
  • Pita bread

Instructions

  1. Slice the pork shoulder into 1 cm (1/2-inch) thick pieces.
  2. Combine all marinade ingredients in a large bowl. Add the pork slices, ensuring they’re fully coated. Let the meat marinate for several hours or overnight.
  3. Thread half an onion onto the spit, followed by the marinated pork slices. Distribute the meat evenly for balance, finishing with another half onion.
  4. Place the rotisserie in the barbecue and grill until the outer layer is beautifully browned, and the internal temperature reaches at least 65ºC (149ºF).
  5. Shave off the browned outer meat in thin strips, leaving the rest to continue grilling.
  6. Serve with pita bread, fresh vegetables, and your favourite sauces.

Grilled Iberico Secreto Rolls

Iberico Secreto is typically grilled quickly and served medium-rare. But this time, we’re filling and rolling it into bite-sized treats that are perfect as a snack or side dish for any barbecue feast.

What is Iberico Secreto?

Iberico Secreto is one of the prized cuts from the Iberico pig, a breed raised in the forests of southwestern Spain. These pigs feast on acorns and wild grass, giving the meat its rich flavour.

While Iberico pork is already known for its intramuscular fat, the Secreto takes it to another level, rivalling even Wagyu in its marbling. This cut is hidden in the pig’s shoulder, nestled near the back, and has a wonderfully tender texture.

For this recipe, we roll out the Secreto and coat it with tomato paste, chopped ginger, and red chilli pepper. This combination delivers tangy, spicy, and sharp flavours that perfectly complement the fatty richness of the meat.

To ensure tenderness, we roll the Secreto against the grain. To hold everything together, we secure the roll with toothpicks every 3 cm (about 1 inch). Then, we slice between the toothpicks to create uniform rolls.

We grill these Iberico rolls on our kamado. The higher distance between the coals and the grate makes it easier to cook the rolls at a low temperature. Since Secreto is a fatty cut, this method minimizes the risk of flare-ups that could burn the meat.

The rolls are done when the internal temperature reaches 70°C (160°F).

These spicy Iberico Secreto rolls are packed with flavour and are guaranteed to impress at your next barbecue. Are you planning to give this recipe a try? Let us know in the comments, or better yet, share a photo on Instagram and tag @bbqhelden so we can see your creation.

Ingredients

  • 500 g (1.1 lbs) Iberico Secreto
  • Salt and pepper
  • 70 g (2.5 oz) tomato paste
  • 1 red chili pepper
  • 1 tbsp chopped ginger

Instructions

  1. Finely chop the chilli pepper and mix it with the tomato paste and chopped ginger.
  2. Roll out the Iberico Secreto and spread the filling evenly over the meat.
  3. Roll the meat tightly against the grain and secure it with toothpicks every 3 cm (1 inch). Slice between the toothpicks to create individual rolls. Season lightly with salt and pepper. Refrigerate the rolls while you prepare the grill.
  4. Set up your barbecue for low-temperature grilling, aiming for 150–180°C (300–350°F).
  5. Grill the rolls over indirect heat, turning occasionally, until the internal temperature reaches 70°C (160°F).

Winter Glühwein Spareribs

If you’re looking for a barbecue recipe perfect for cold winter days, these Winter Glühwein Spareribs are exactly what you need.

These ribs are marinated overnight in a flavorful glühwein marinade and then slowly smoked until tender. The warm spices and sweetness of the cranberry-glühwein sauce make this dish perfect for a winter barbecue with friends and family.

For this recipe, we used smaller baby back ribs, ensuring they weren’t too thickly cut. Before marinating, we removed the membrane and cut the ribs into single portions. This way, they’re perfect for serving as a snack and cook faster.

You can leave the ribs whole if you want to serve them as a meal. In that case, you should use the 3-2-1 method, but remember that they’ll take a bit longer to get tender.

The ribs are marinated overnight in a glühwein marinade, made with ready-made mulled wine enhanced with honey, brown sugar, orange zest, and cinnamon. Just the aroma of this marinade will tell you something special is coming.

After marinating, we coat the ribs with a dry rub to add flavour. Layering flavour is the key to this recipe.

We place the ribs on a wire rack to make them easier to handle and ensure they don’t fall through the grill grates.

After a few hours in the smoker, the ribs look fantastic, but we take it a step further by tossing them in a glaze made from the reduced marinade.

This glaze caramelizes beautifully, creating a sticky, irresistible coating.

We serve these winter spareribs with a couple of sauces and a sprinkle of pomegranate seeds for a fresh, tangy kick.

Are you going to try these Winter Glühwein Spareribs? Let us know in the comments how they turned out! Even better, snap a photo and share it on Instagram. Don’t forget to tag us @bbqhelden so we can see your creation.

Ingredients

  • 4 racks of baby back ribs (not too thickly cut)
  • 50 g (about 4 tbsp) unsalted butter

For the Marinade and Glaze

  • 250 ml (1 cup) ready-made glühwein
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp grated orange zest
  • 1 cinnamon stick
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper

Dry Rub

  • 1.5 tbsp brown sugar
  • 3 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chipotle pepper

Cranberry-Glühwein Sauce

  • 200 g (7 oz) cranberry sauce
  • 100 ml (1/2 cup) glühwein
  • 1 tsp orange zest
  • 1/2 tsp cinnamon
  • 1 tbsp honey
  • Pinch of salt

Spicy Orange-Mustard Sauce

  • 4 tbsp Dijon mustard
  • 3 tbsp honey
  • 3 tbsp fresh orange juice
  • Pinch of chipotle pepper

Instructions

  1. Heat all marinade ingredients in a saucepan, then let cool to room temperature.
  2. Remove the membrane from the ribs and cut them into single-rib portions. Marinate the ribs overnight in half the marinade.
  3. Reduce the remaining marinade into a thick glaze.
  4. Remove the ribs from the marinade, pat dry, and coat generously with the dry rub. Place the ribs on a wire rack and smoke them indirectly at 150°C (300°F) for about 2–3 hours until tender. In the meantime, you can make the sauces.
  5. Once tender, toss the ribs into a baking dish with the cooked-down marinade and butter. Return to the smoker for 30 minutes, allowing the glaze to caramelize into a sticky coating.

The Cranberry-Glühwein Sauce:

  1. Combine all sauce ingredients in a saucepan, bring it to a boil, then reduce heat and simmer until thickened.
  2. The sauce will thicken further as it cools.

Prepare the Spicy Orange-Mustard Sauce:

  1. Mix all ingredients in a bowl. Simple and delicious.

Juicy German-Style Pork Steaks on a Swing Grill

If you’re looking for a mouthwatering way to showcase your new swing grill, look no further than this classic German Schwenkbraten. Tender pork shoulder steaks are marinated with bold spices, grilled to perfection, and served with caramelized onions for an authentic taste of Germany.

Schwenkbraten is a highlight of German barbecue culture. Its juicy pork marinated in a flavorful mix and served with plenty of onions. It pairs perfectly with a crisp German beer.

Each region in Germany has its own variation of Schwenkbraten, and this is ours—featuring mustard, crushed juniper berries, oregano, and smoked paprika for a flavorful twist.

What Is a Swing Grill?

A swing grill, or Schwenker, is a rotating grill grate that you can adjust in height suspended above the fire.

For Schwenkbraten, the ideal height is where you can hold your hand over the heat for about six seconds. As the glowing embers die down or flare up, you can easily raise or lower the grill for optimal cooking temperature.

Grilling Schwenkbraten

For Schwenkbraten, thick pork shoulder steaks are essential. Thin steaks cook too quickly and risk drying out. We grill the steaks over direct heat until they reach an internal temperature of 65°C (149°F), leaving the meat slightly pink, juicy, and incredibly tender. A quick-read thermometer ensures precision without exposing your hands to the heat for too long.

Don’t toss the onions from the marinade. Instead, cook them in a skillet with butter and white wine until soft and caramelized. This savoury onion mix is the perfect topping for grilled pork.

If you’re cooking for a crowd, slice the steaks into thin pieces before serving. Mix smaller pork pieces with the caramelized onions for an irresistible platter that’s sure to impress.

Please share your Schwenkbraten experience by snapping a photo and posting it on Instagram, tagging @bbqhelden. We’d love to see what you’ve made!

Ingredients

  • 1 kg (2.2 lbs) pork shoulder, cut into 4 thick steaks
  • 3 white onions, sliced into rings
  • 2 tbsp spicy mustard
  • 4 juniper berries, crushed
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 glass of white wine
  • 50 g (1.8 oz) unsalted butter

Instructions

  1. Cut the pork shoulder into steaks at least two fingers thick. Slice the onions into rings.
  2. Mix the onions, mustard, juniper berries, oregano, and smoked paprika in a bowl. Coat the pork steaks thoroughly with the marinade. Cover and refrigerate overnight.
  3. Remove the steaks from the marinade, but keep the onions and juices for later.
  4. Grill the steaks over direct heat, turning them regularly. Use your hand to gauge the height of the grill grate and aim for six seconds of tolerable heat.
  5. Place a skillet on the cooler side of the grill. Add the reserved marinade, butter, and white wine, and simmer until the onions are soft and fragrant. Keep it warm for serving.
  6. Remove the steaks from the grill when they reach an internal temperature of 65°C (149°F). Serve with the caramelized onions on top.

Roasting Pan with Apples, Potatoes, and Smoked Sausage

Combine the sweetness of apples, the heartiness of potatoes, and the smokiness of sausage for a wonderful comfort food barbecue dish. This easy recipe is perfect for colder weather and brings a delicious caramelized finish with a tangy lemon-mustard glaze.

This recipe can be prepared in the morning by pre-cooking the potatoes for 15 minutes. Then, in the evening, simply combine them with the rest of the ingredients in a roasting pan and let the barbecue do the work. Try to match the doneness of the potatoes with the apples so they’ll cook evenly on the grill.

We’re using our smoker to infuse the sausages with a rich, smoky flavour. We use pork sausages because they pair beautifully with apples, but if you prefer beef sausages, go for it.

While everything smokes, we whip up a quick lemon curd and mustard sauce. This tangy and sweet glaze caramelizes over the apples and potatoes, adding an irresistible layer of flavour.

After the sausages, apples, and potatoes are smoked for 30 minutes, the sauce is poured over, and everything is tossed to coat.

Add the sausages to the pan, sprinkle with fresh thyme and rosemary, and set the smoker to 200ºC (392°F) to finish it all off.

An hour later, you’ll have a tray full of comfort food. Serve it alongside a pot of sauerkraut, and you are done.

Are you planning to make this recipe? Let us know in the comments below! Better yet, snap a photo and tag @bbqhelden on Instagram so we can see your creation.

Ingredients

  • Pork sausages
  • 6–8 potatoes
  • 3 tart green apples (like Granny Smith)
  • 2 white sweet onions
  • 2 garlic cloves
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh thyme and rosemary

For the sauce

  • 150g (5.3 oz) lemon curd
  • 20 ml (0.7 fl oz) apple cider vinegar
  • 1 heaping tbsp Dijon mustard
  • 2 tbsp olive oil

Instructions

  1. Peel the potatoes and cut them into chunks about the same size as the apple quarters you’ll cut later. Parboil the potatoes for 10–15 minutes until they’re about as firm as the apples. Let them cool.
  2. Peel the apples and onions. Cut the apples into quarters and quarter the onions, keeping the root end intact to prevent them from falling apart.
  3. Peel the garlic cloves and crush them with the flat side of a chef’s knife.
  4. Place everything in a roasting pan, drizzle with olive oil, toss to coat, and season with salt and pepper.
  5. Set up your barbecue or smoker for indirect heat at 150ºC (302°F) and add a chunk of smoke wood. Place the roasting pan on the grate with the sausages next to it. Close the lid and start making the sauce.
  6. Mix all the sauce ingredients in a bowl until smooth.
  7. After 30 minutes of smoking, pour the sauce over the apples and potatoes and toss everything to coat. Add the sausages to the roasting pan and sprinkle with thyme and rosemary.
  8. Increase the heat to 200ºC (392°F) and bake everything for 30 more minutes or until the potatoes are golden brown and the apples and onions are tender.

Sweet and Tangy Red Cabbage Coleslaw with Pomegranate

This vibrant coleslaw combines red cabbage, carrot, and a sweet-tangy dressing with juicy pomegranate seeds for a unique twist.

It’s fresh, crunchy, and perfect as a barbecue side dish to complement smoky flavours. Bring it to your next BBQ party, and it’s guaranteed to be a hit.

To peel a pomegranate, cut it into quarters and gently pull apart the flesh to release the seeds. The seeds will fall out easily, or you can scoop them out with a spoon. Be sure to remove any of the white membranes as they are bitter.

And watch out for your clothes, the juice from the seeds make a mess quite easily.

Serve immediately, or let it chill in the fridge for an hour to let the flavours meld together. This coleslaw is a perfect side for grilled meats or even on its own as a refreshing snack.

Enjoy, and don’t forget to snap a picture of your creation! Tag @bbqhelden on Instagram so we can see how it turned out.

Ingredients

  • 200 grams of red cabbage, finely shredded
  • 150 grams carrot, julienned
  • 2 tbsp fresh curly parsley, finely chopped
  • Seeds from 1 pomegranate
  • 3 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp honey
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Make the dressing by combining the mayonnaise, olive oil, mustard, honey, and lemon juice in a small bowl. Whisk until smooth, and season with salt and pepper to taste.
  2. Put the shredded red cabbage and julienned carrot in a large bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
  3. Sprinkle the parsley and pomegranate seeds on top of the coleslaw for a burst of colour and flavour.