Author: Erik Smilda

Grilled pineapple with spicy orange sauce

We love fresh pineapple, especially when it’s grilled. You know what’s even tastier. Grilled pineapple with a sauce made of orange juice. We had been given a mountain of fruit, including a basket of oranges and a beautiful pineapple.

We made a sweet and spicy sauce from the oranges with chilli flakes. That flavour combination worked surprisingly well.

For this recipe, you use a ripe pineapple. You can recognize them by the yellow glow of the peel. If the pineapple turns dark yellow or orange, it is too far. If it’s green, it’s sour. A ripe pineapple is nice and sweet, and you can smell it from afar.

If you have a pineapple that is not yet ripe, you can leave it for a while or make it sweeter by slathering it with sugar and letting it soak overnight.

We’re going to grill the pineapple on the Joetisserie. We placed the divider in the coal basket so that the sauce that drips from the pineapple does not end up on the coals. Not only will that stink, but the glowing coals will also cool down.

Once you’ve lit the coals, you can make the sauce. It’s just a matter of throwing everything in a pan and letting it simmer until the sauce has thickened. When the sauce can cover the back of a spoon, it is thick enough. If you wait longer, the sauce will be too thick. You will only notice this when the sauce has cooled down, and you can no longer get it out of the pan.

Thread the pineapple onto the skewer of the rotisserie. The core of a pineapple is still quite hard, so it helps if you start with a thin knife first. Then it is still a bit tough to do, but not impossible.

After the first 30 minutes, brush the pineapple with the sauce. Then wait for the sauce to caramelize and then apply another layer. Do this as often as you want or until the pineapple turned soft and is ready to take off.

Serve this grilled pineapple as a dessert with ice cream and an extra scoop of the sauce. Are you also going to make this grilled pineapple? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 1 ripe pineapple
    50 grams unsalted butter
    60 grams of caster sugar
    150 ml orange juice
    1 teaspoon chilli flakes
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    Juice of half a lemon


  1. Make the sauce by melting the butter. Add the sugar and orange juice and stir well until the sugar has dissolved.
    Then stir in the chilli flakes, salt, pepper and lemon juice. Let it cook until the sauce can coat the back of a spoon.
    Peel the pineapple by removing the head and butt. Then cut off the skin and check whether all the dark spots have been removed.
    Prick a hole in the core with a thin knife and then thread the pineapple on a spit.
    Grill the pineapple for 30 minutes at a temperature of about 160ºC (320F). A lower temperature is allowed but not go much higher.
    After half an hour, brush the pineapple thickly with the sauce. Then whenever the sauce starts to stick.
    When the pineapple has become nice and soft, remove the spit from the barbecue and let the pineapple cool.
    Cut the pineapple into thick chunks and serve with ice and an extra scoop of the sauce.

Black garlic dry rub

We’ve received a nice box with black garlic and various products containing black garlic. There was also a bag of black garlic granulate with which we made a simple dry rub. You can use the dry rub on spare ribs like we did here or on chicken or a thick steak.

Black garlic originates from Korea, where garlic in clay pots was placed in the sun for weeks. This is how the garlic was fried until it was completely black. The garlic became soft, and the sharp garlic taste gets a raisin-like taste.

As expected, the spare ribs were very dark from the black garlic, and they had an almost balsamic taste without the sourness. If you try this dry rub, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 2 tbsp raw cane sugar
  • 2 tbsp black garlic powder
  • 1 tbsp onion granulate
  • 1 tbsp dried thyme
  • 2 tsp smoked paprika powder
  • 2 tsp smoked sea salt
  • 2 tsp coarsely ground black pepper
  • 1 tsp mustard powder


  1. Mix everything and use this dry rub as you would any other dry rub.

The 3-2-1 method for spareribs – how does it work

You have bought an excellent grill and will start cooking spare ribs for the first time. That is definitely a good choice. You have probably eaten delicious spare ribs for years and want to master cooking them yourself. So you start Googling and find the 3-2-1 method for the perfect spare ribs. You follow everything step by step and end up with incredibly soft meat where the bones fall out of the meat by themselves.

That is, of course, a great start to your barbecue adventure. You have turned tough pork ribs into wonderfully tender meat that is also very tasty. But you still didn’t quite understand the 3-2-1 method. The 3-2-1 method is only a guideline and not a prescription.

What is the 3-2-1 method

The 3-2-1 method was invented to prepare spare ribs during BBQ championships. Using this method, the end results were pretty much the same every time. And during the competition, which lasted all summer, the pitmaster was able to tweak his recipe in small steps to achieve the perfect result.

  • 3-2-1 stands for 3 hours of smoking, during which the spare ribs pick up all the heat and smoke so that you build up the taste you expect from barbecue.
  • The meat is then wrapped in aluminium foil for 2 hours. In this part, the meat becomes more tender due to the build-up of steam in the package. The connective tissue in the ribs breaks down, causing the meat to detach from the bone and become more tender.
  • The spare ribs are unpacked again and brushed with barbecue sauce as a final step. This last step is there to form the so-called bark and add extra flavour.

The most important part of the above method is often not understood, and that is the word spare ribs. In America, spare ribs are the belly ribs of the pig. And during BBQ championships, the so-called St. Louis Style spare ribs are preferably used, which are almost rectangular in shape and have a thick layer of meat on top of the ribs.

The meat between and on the belly ribs is often tougher than the meat from the spare ribs that we know. If you order spare ribs at a Dutch butcher, you will usually get the smaller loin ribs. They are easy to recognize because the ribs are more curved than those of the belly ribs. In America, they call these ribs baby back ribs. They are the ribs that are left when the butcher cut boneless pork chops. This meat is already a lot more tender than the meat of belly pork ribs.

After that, you have the difference between thin and thicker cut pork ribs. You see the smaller thin-cut baby back ribs on the left. These are the pork ribs you usually see at your local butcher. You sometimes see them cut even thinner, and then you see the ribs through the meat. We call those shiners. There’s so little meat on them that it’s really not worth the effort to cook them. You see American baby back ribs on the right that are obviously bigger because the pig was bigger and had a much thicker layer of meat.

Why does the 3-2-1 method for spareribs not work

With all these differences in pork ribs, you may be beginning to understand that you can’t just stick to the exact same times every time you want to cook spare ribs. Although the result is always tender meat, there is a difference between tender fall of the bone ribs and pork purée.

We generally think 3 hours smoking, 2 hours wrapped, and 1 hour back on the barbecue is too long for all types of pork ribs. We love tender meat but still have our own teeth and want to use them when we eat. As far as we’re concerned, the perfect spare ribs have tender meat that you can bite off the bone in one bite without having to pull.

That is why you really have to see the 3-2-1 method as a method and not as a step-by-step plan that you have to follow blindly. We will show you that the perfect spare ribs are deliciously tender, taste great and are cooked faster than six hours.

The 3-2-1 method is not a recipe

As mentioned, the 3-2-1 method is a guideline and not a recipe where you must strictly adhere to the indicated times. The 3-2-1 method isn’t about taste either. You can make the spareribs as sweet, sour or salty as you want. Nevertheless, we have a basic recipe for you to start with. From this recipe, you can get started to discover your own taste.

We start with American baby back ribs. These pork ribs are a lot longer and thicker than the ones you find at the Dutch butcher. After that, we assume that everyone wants to make sweet, sticky spareribs for his first cook. If you feed these to friends and family, you immediately score points.

Dry rub for spare ribs

We start with a dry rub. A dry rub is a mixture of herbs and spices to flavour meat. In this case, we made a dry rub that is an excellent base for all your spare ribs preparations. The mix is ​​easy to adjust to your own taste to become sweeter, saltier or spicier.

  • 2 tbsp sea salt
  • 2 tbsp raw cane sugar
  • 1 tbsp chipotle pepper
  • 1 tbsp onion granulate
  • 1 tbsp paprika powder
  • 2 tsp garlic granules
  • 2 tsp ground cumin seeds
  • 2 tsp mustard powder
  • 2 tsp coarsely ground black pepper
  • 1/4 tsp cayenne pepper

First, we remove the membrane from the ribs. The membrane keeps the smoke and dry rub from entering the meat.

This membrane is very easy to remove by sticking a dull breakfast knife between a bone and the membrane. Then you lift the blade until you can get a finger underneath. You can now pull the entire membrane off. If the membrane breaks and comes off in pieces, you can pull off the loose remains with a bit of kitchen towel.

We sprinkle the dry rub with an even layer over both sides of the meat. If you let the spare ribs sit for 45 minutes to an hour, the salt in the rub will remove moisture from the meat. That moisture will act as an adhesive so that the dry rub sticks to the meat. This way, the dry rub can form a so-called bark with the fat from the meat and the smoke from the barbecue.

You can create a thicker bark by first brushing the spare ribs with mustard before sprinkling the dry rub over it. Then you can sprinkle on a thicker layer of dry rub where the amount of salt in the recipe may need to be reduced a bit. But of course, you have to know that yourself.

At what temperature does the 3-2-1 method work

The method works at the magic temperature of 107ºC. If your barbecue can only be set to 105 or 110ºC, then you have a problem. This is nonsense, of course. When we all scoured the American websites for recipes 15 years ago, we saw that in the states, they all set the smoker to 225ºF.

If you convert this to Celsius, you get 107ºC. This temperature took on almost a mythical meaning, and you could distinguish yourself from the average backyard barbecuer who, of course, knew nothing about authentic barbecue like you.

Fortunately, at the moment, we know better, and we learned from Myron Mixon that you could even make excellent barbecue at much higher temperatures. But for this example, we’re going to set our Masterbuilt smoker to 107ºC. The Masterbuilt is very stable, making low and slow preparation very easy.

In principle, it does not matter much at what temperature you prepare the spareribs as long as you stay somewhere between 100 and 150ºC. Above 100ºC because otherwise the meat will not cook far enough to become tender and below 150ºC because otherwise, the sugar in the dry rub and the bbq sauce will burn. You have to consider different preparation times at different cooking temperatures.

We will prepare the two prepared American baby back ribs at different times. The ribs on the left we cook for six hours, the 3-2-1 method prescribes. We start cooking the other one an hour and a half later to show the difference between the two preparation times.

We have the very thin spareribs on the top rack. We’ll leave them until they’re to our liking. That is still a perfect way to prepare good quality spare ribs. You just have to be sure that the meat contains enough intramuscular fat to not dry out during the long low and slow cooking.

After 3 hours of smoking, we will wrap the left ribs. We do this agave syrup, raw cane sugar and butter on a sheet of aluminium foil. We place the ribs flesh side down. We do the same with the ribs on the right side and then wrap the spareribs tightly.

The sugar, syrup and butter give the meat an extra layer of sweetness while the moisture in the package increases and creates more steam, so the meat cooks faster.

We use thicker aluminium foil, but take two layers of foil if you can’t find it. The bones can sometimes be sharp and pierce through the foil, allowing the steam to escape. Your entire barbecue can also get dirty because of the sweet sauce that flows out of the package. It is even worse if the sauce falls on hot parts of the barbecue and burns. Then you get dirty smoke that the whole neighbourhood can enjoy.

Now you put the wrapped spare ribs back on the grates with the meat side down so that the meat is in the sauce and has time to stick and create an extra layer. After an hour, we also wrap the right sparerib. You know when to wrap spare ribs when the meat almost tears when you put some stress on it.

We grab the strand halfway with our tongs and hold the spareribs in front of us. You will see the meat tear if you now move the meat up and down a bit. This is the moment the ribs are ready to wrap. The right ribs have then been smoked for two and a half hours. That time is different for each type of spare rib.

When the left spare ribs have been wrapped for 2 hours and the right spare ribs for an hour, you can unwrap them. On the right, we check with the thermometer’s probe how soft the meat is. If the probe goes in and out with little resistance, they are tender enough. If the probe falls through like the ribs on the left, the meat will be “fall of the bone tender”.

When unwrapping, keep in mind that there is a lot of steam coming out of the foil, and there is hot liquid at the bottom of the package. It will be a shame if you burn yourself.

After unwrapping, you have the choice to add extra sauce to the spareribs or not. We go for the “traditional” sweet American spare ribs, so a thick layer of bbq sauce is applied over the meat.

We always have a bottle of Sweet Baby Ray’s in the cupboard, but grab the sauce you like or make your own bbq sauce that you can make as tasty as you want. We spread the sauce on it nice and thick and then put it back on the smoker for another hour.

If you’re afraid that the spareribs still don’t have enough flavour, you brush them with the sauce once more time halfway through, so that the sauce has a chance to caramelize for another half hour.

We didn’t wrap the thinly sliced ​​spareribs on the top rack, and they have also become very tender. We did use a thinner layer of dry rub and only coated them once with the sauce.

As expected, the left spare ribs are so tender that you can pull the ribs out without resistance. In fact, the meat is so tender it’s actually pulled pork. Pulled pork is, of course, delicious, but then you would have been better off getting a piece of pork neck to make pulled pork.

The ribs on the right are also very tender but still so firm that you can cut the meat per rib. You can easily pull the meat clean from the bone if you take a bite, but you can still chew. That’s how we like to have our spareribs. To be honest, we didn’t hear anyone complaining when we put the different pork ribs on the table. But we have our own preference when it comes to cooking spareribs.

There were even people, who preferred the fall of the bone spareribs. Of course, they also ate the other two kinds of spare ribs with taste, but if they had to choose, they went for the spare ribs that were the softest. Bunch of barbarians.

So this is the difference between the 3-2-1 spare ribs that were cooked 6 hours and the spare ribs that we have prepared by feel and ultimately come out at 2.5-1-1.

Those times will, of course, be different for every different quality of spare ribs or the temperature at which you cook them. After cooking spare ribs dozens of times, you will eventually have enough experience to see how long they approximately need to be in the grill.

For the novice barbecuer, the result of the spareribs on the left that we cooked for six hours is absolutely fantastic, and you are assured of admiring looks and praise from friends and family.

But if you want to try to become a real BBQ hero eventually, you should really try cooking the spareribs on the right. You get a lot more feeling for the meat, and ultimately, you can cook many more types of meat this way.

Are you going to try the 3-2-1 method for spare ribs? Let us know in a comment below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.

Sugar and salt steak seasoning

If you have bought yourself a really great steak, you want to make it taste like a great steak. That makes sense because what else should a steak taste like. Still, you have to season a good piece of beef. Often with salt. Salt brings out the natural flavour of the fat in the meat.

This time we also used sugar and came to a great conclusion. sugar gives the beef a subtle sweet taste and helps get the Maillard reaction going faster.

We had an excellent dry-aged T-bone in the freezer. The steak has been aged for 21 days and therefore gets a more intense beef taste. You have to taste such a steak as it is intended. And we’re going to do that with salt and sugar.

Using sugar to season a steak sounds strange, but it isn’t. We mix salt and sugar in a ratio of 3 to 4. We use smoked sea salt and ordinary white sugar that we sprinkle on the steak until we see a grey haze.

We then leave the steak uncovered in the refrigerator for at least two hours to overnight. The salt draws the surface moisture from the steak, in which the salt and sugar crystals dissolve. The meat will then absorb the salty fluid, and the sugar will coat the outside of the meat.

You don’t have to worry about the steak becoming very sweet. The salt will have the upper hand because it penetrates far into the meat. The sugar only remains on the surface, and that is only a small part in relation to the rest of this thick steak.

We grill the steak over direct heat at a relatively low temperature of around 200ºC (392F). We have lowered the grates one notch in the divide and conquer system of our Kamado Joe. This way, you can control the grill temperature a bit without adding or perhaps removing more charcoal.

When the steak is on the grill, we sprinkle a little extra dry rub over the steak and close the lid. We do this to prevent flames caused by the melting fat.

This way, you leave the steak for at least 15 to 20 minutes. What happens now is that the steak is slowly heated up, and you like that with a thick steak of 2 fingers thick. This technique we use is called the reversed sear, and we recommend that you use that for a steak thicker than 2.5 centimetres, where you first let the steak indirectly heat up and then grill it.

The potatoes had been in the barbecue for an hour while the t-bone steak was in the fridge. A baked potato takes about an hour. We put the tomatoes on the grill simultaneously as the steak.

The sugar will make the T-bone brown faster on the surface and form a crust. This crust is due to the Maillard reaction, which gives the meat a more complex taste. This is why everyone is preying on the crusted sides when a piece of meat is cut.

There is a clear difference between brown and black. That’s why you don’t want flames or too high a temperature in the barbecue. Then the sugar would burn and become bitter. That is why we keep the lid closed as much as possible.

The surface browns faster because of the extra sugar; it’s because of this that you don’t even have to grill the steak at the end. It is essential that you pay close attention and turn and flip the steak in search of cooler places if necessary. Grill stripes are lovely but not crucial for the taste.

After about half an hour, we have a T-bone with an internal temperature of about 52-53ºC (126 to 127F). If you let it rest, the temperature will rise slightly to the perfect core temperature of 55ºC (131F). It is therefore essential that you regularly check the core temperature.

This is our T-bone that we seasoned with salt and sugar. When grilling, the sugar caramelizes and gives a beautiful dark brown crust. The salt has flavoured the dry-aged steak from the inside out, bringing out the concentrated flavour of dry-aged beef even better.

If you try this dry rub on your next steak, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • A good quality steak
  • 4 parts granulated sugar
  • 3 parts coarse salt


  1. Mix the sugar and salt and sprinkle this over the meat until you see a light haze.
  2. Leave the dry rub on for 2 hours to overnight.
  3. Prepare the steak as described above.

Hot smoked salmon with dill lemon sauce

We like to light the barbecue for a nice piece of salmon. In this case, we serve hot smoked salmon with a sauce of butter, lemon and fresh dill. This sauce is nice and sour and perfectly fits this salmon which is full of flavour.

The salmon takes some time to prepare, but virtually no work is involved. It all happens in the fridge.

If you got a whole salmon, first check whether it fits the grill. If not, just cut it to size. You can cook the leftovers separately. We do have an excellent recipe with grilled pesto salmon.

Feel with the flat of your hand whether there are any bones hidden in the salmon. If you press gently, you will feel whether there is still something hard left in the salmon. You can easily remove these with sturdy tweezers or special bone pliers.

You need to go low and slow on your grill to smoke salmon. That’s why we start with a small amount of charcoal in our kamado. We light this in the middle with one firestarter, and around it, we place chunks of smoke wood at strategic points, in this case beech.

We place the first chunk just above the glowing embers and the other two just a little further from the core. This way, we have a light smoke for at least the first 2 hours. You smoke salmon warm with a kettle temperature no higher than 75ºC (167F). At higher temperatures, the proteins are released in the salmon, solidifying as white droplets on the salmon. That won’t change the taste, but it’s not pretty.

We use different techniques to maintain a stable, low temperature with light but constant smoke around the salmon. First of all, we use the SloRoller. This device comes standard with the Kamado Joe Classic III and Big Joe and ensures that the rising air is better distributed in the kettle.

The temperature will also remain more stable with the SloRoller if you occasionally open the lid to check. And that is important because we do not want to let the temperature in the kettle shoot too high.

We placed the salmon on a cooling rack to dry. After drying, we put the rack in its entirety on the grates of the kamado. This way, you don’t have to worry that the salmon will stick to the grates, and you don’t have to use a spatula to loosen it. This also makes it easier to add some more smoke wood halfway through if necessary.

Serve this hot smoked salmon with a few pieces of bread and the butter dill sauce. It also tastes perfectly with some pasta. Are you going to make this hot smoked salmon? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • Whole salmon with skin
  • 2 tbsp sea salt
  • 2 tbsp white sugar
  • Ground black pepper

For the sauce

  • 50 grams of butter
  • 2 shallots
  • 60 ml dry white wine
  • juice of half a lemon
  • 1 tbsp finely chopped dill
  • 1 tbsp chopped chives


  1. Sprinkle the salmon with the salt and sugar and place the salmon in a vacuum bag or ziplock bag. Place the bag in the refrigerator for 3 hours.
  2. Remove the salmon from the bag and rinse well. Pat the salmon dry with some kitchen towel and place it uncovered in the refrigerator for 12 to 24 hours to dry.
  3. Prepare a grill with an indirect temperature between 65 and 70ºC (149 to 158F). Place a few chunks of smoke wood and place the salmon on the grates.
  4. Insert a thermometer into the thickest part of the salmon, sprinkle some more black pepper over the salmon and close the lid.
  5. Meanwhile, you can make the sauce by melting the butter in a pan. Chop the shallots very finely and add them to the melted butter along with the wine and lemon juice.
  6. When the shallots have become soft and translucent, remove the pan from the heat and add the dill and chives.
  7. Remove the salmon from the grates when it has reached a core temperature of 55ºC (131F). This will take anywhere from 2 to 3 hours.
  8. Warm up the dille butter sauce and serve it with the salmon.

Pizza quiche from the skillet

It’s entertaining to convert existing recipes into a pizza. You may already know the pizza burger or the pizza muffin. We made a pizza quiche. A quiche from the skillet with lots of cheese, tomato and salami. This is a basic recipe that you can use in many ways.

This is a one-pan or one-skillet recipe, which saves you a lot of washing up at the end. This is a skillet with a diameter of 30 cm. If you want to make a larger or smaller quiche, you should use a larger or smaller skillet.

We throw the tomatoes into the skillet first until they get a bit darker, and then we add the cubes of salami. We bake everything until the tomatoes burst and the salami cubes have become a bit drier.

In the fat from the salami, we make scrambled eggs. The trick to a good scrambled egg is mixing the egg with milk. Let it sit over low heat until you can flip it in large pieces. Then you let it solidify again until you can do it again. You stop when you no longer see liquid egg wash, but you don’t let it cook dry. Good scrambled eggs are fluffy and a bit moist. Keep in mind that the cast iron skillet is still hot for a while so that the egg continues to bake.

When the skillet has cooled enough to handle, you can wipe the last bit of egg out of the pan with a cloth. That only works if your pan is well coated and nice and smooth. If this is not the case, here are some handy tips on how to make your skillet non-stick.

We use ready-made quiche dough for this quiche that you buy as a roll. We had made our own quiche dough before, which was doable, but it took much longer to make. Try to place the dough in the skillet without air bubbles. If you accidentally press a hole in the dough, tape it up with the leftovers.

In the list of ingredients, we mention dry mozzarella. That is different mozzarella than the bags at the supermarket. But it is certainly not pre-grated mozzarella because that is certainly dry. It is the mozzarella you buy as a block before it is grated. Your cheesemonger can help you with this.

This is the setup in our kamado that we use to bake pies, pizzas, and a quiche. We place the accessory rack in the highest position in the divide and conquer system, and on top of that, our plate setter with three corner pieces. Then we put a pizza stone on it. This way, we have an indirect preparation without worrying that the bottom of the quiche will get too hot and burn.

Because the quiche is now placed high in the lid, the reflected heat from the lid will ensure that the quiche is well cooked from above.

After half an hour, the quiche is ready, and you can see that the Parmesan cheese has also become nicely crispy brown. Before you try to remove the quiche from the skillet, you will have to let it cool down completely. The content of cheese and egg is still soft, and the quiche would break apart if there is no longer any support from the skillet.

This is our pizza quiche. Let us know if you will make it in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 5 eggs
  • 60 ml whole milk
  • Black pepper
  • 150 grams salami sausage
  • 10 cherry tomatoes
  • 250 grams dry mozzarella
  • 1 tbsp butter
  • 230 grams ready-made quiche dough
  • 100 grams Parmesan cheese


  1. Place a pan on the stove and fry the tomatoes until they are soft but just not bursting. Cut the salami into small cubes and stir-fry them briefly until they are a little crispier.
  2. Beat the eggs together with the milk and a little black pepper until smooth. Wipe the pan clean and melt a little butter in it.
  3. Stir-fry the egg until just solidified but still soft and moist.
  4. Remove the skillet from the heat and scoop the egg into a bowl with the salami and tomatoes. Grate the mozzarella and mix it in as well.
  5. Clean the pan again and grease it with butter. Spread the quiche dough in the pan and cut off the leftovers around the skillet. Poke holes in the bottom with a fork.
  6. Spoon everything on the quiche form and grate over the Parmesan cheese.
  7. Prepare a barbecue with an indirect temperature of about 200ºC (392F) and bake the quiche for about half an hour until the dough is brown.
  8. Let the quiche cool down before you remove it from the skillet.

Pig wings with mustard sauce

Pig wings are a great piece of meat to smoke. The meat is delicious due to a large amount of collagen that is converted into gelatin during the low and slow preparation. This makes the meat tender and juicy. A nice side effect is that a pig wing is affordable. And that’s good to know now that meat prices are rising.

We smoke these fantastic pieces of meat in three and a half hours until the meat is butter tender and then smear it with a delicious mustard sauce so that they become nice and sticky.

Pig wings are cut from the lower part of the shank. They call them pig wings in America because they resemble a giant chicken wing.

Silverskin must be removed on one side of the pig wing before you start smoking it. That silverskin is a barrier between the meat and the herbs and smoke. You can easily remove it with a flexible filleting knife. You pierce it under the skin and then lift it. Now you can pull the knife parallel to the meat along the silverskin. The straighter you can hold the knife, the more meat you leave on.

We smear the pig wings with mustard first. We do this to let dry rub stick to get a nice crust on the meat. The dry rub combines sweet, salty, and a little kick from the chipotle pepper that goes great with pork.

If we make a tasty dry rub, we make sure we make enough. We keep these in a preserving jar so that we can grab it when we make spareribs. This mix is ​​suitable for everything pork.

When we smoke the pig wings, we watch the core temperature with a digital thermometer. We insert the probes into the left and right pieces of meat. Every smoker has hot spots that are warmer than other locations. So by measuring left and right, we know whether we should switch the pig wings to cook evenly.

We used two cubes of cherry wood for smoking. This gives the meat a subtle smoke flavour and a very nice dark red colour. When the dry rub has formed a nice crust together with the mustard and the smoke, we smear the meat with the mustard sauce. We do that again just before reaching the desired core temperature of 96ºC (205F). They are super tender with a thick crust and packed with flavour precisely as they should be.

Are you going to make these pig wings with mustard sauce? Let us know in a comment below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 4 pig wings

For the dry rub

  • 4 tbsp brown sugar
  • 2 tbsp sea salt
  • 1 tbsp paprika powder
  • 2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic granulates
  • 1 tsp onion granulates
  • 1/2 tsp Chipotle pepper

For the sauce

  • 150 ml mustard
  • 150 ml honey
  • 1 tbsp white sugar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco


  1. Remove the membrane from the pig wings and brush them with a bit of mustard.
  2. Mix the ingredients for the dry rub and sprinkle it evenly over all sides of the meat.
  3. Prepare a barbecue with an indirect temperature of 140ºC (284F).
  4. Place the pig wings on the grates, insert a core thermometer and close the lid.
  5. When the pig wings are smoking, make the mustard sauce by mixing all the ingredients. That’s all.
  6. After an hour or two, if the dry rub is firmly attached to the meat, brush the meat with the mustard sauce. Then close the lid until the meat has a core temperature of 96ºC (205F).
  7. Brush the pig wings once more with the mustard sauce and let them sit for 10 minutes so that the sauce can heat up and caramelize.

Smoked meatballs in beer-cheese sauce

Are you tired of the average meatball? Then here we have the smoked meatball. The ingredients alone make this a delicious ball, but the smoke tops it off. If that’s not enough, we serve them with a spicy beer-cheese sauce.

For this recipe, we use ground beef with a fat/meat ratio of 20/80. You can also use half and half ground beef and pork, as long as it’s not lean meat. To smoke meat, you need fat, and besides that, fat just tastes good.

You can make about eight thick meatballs from a kilo of minced meat. Of course, you can also make smaller balls to serve as a snack. As long as they don’t get too small. Otherwise, they fall through the grates.

We place the meatballs on the top grates of our smoker. The smoke stays the longest in the lid, and that’s where the meat will catch the most smoke. We insert a thermometer into the left and right meatballs. Every smoker has a hotspot where the temperature is slightly warmer. This way, we can watch whether the meatballs have the same doneness. You could swap them halfway through if you see that the left or right balls go a little faster.

After an hour or two, the balls are a beautiful reddish-brown due to the smoke from the cherry wood. You can see that the balls are certainly not dry. This is why we need fatty meat. At around 60ºC (140F), fat and moisture will be pushed from the meat, and the longer this takes, the drier the balls will become. The little bit of fat in lean ground beef will quickly disappear, resulting in dry balls.

You can make the cheese sauce on the lower grates when the balls are ready. We set the smoker to 250ºC (482F) and let a cast iron skillet heat up. We first make a roux that will become the base of our beer-cheese sauce. This is one of those dishes where you can really taste the beer. We used Belgian blond beer that makes the sauce a lot less heavy.

We use a mix of 3 different types of cheese. We used grated Gruyere with a sweet, nutty taste, aged Gouda that is a bit sharper and Cheddar. We let the cheese melt before placing the meatballs in the sauce.

If you are ready too early, you can keep the meatballs nice and warm in the sauce. We set the smoker to 100ºC (212F) and closed the lid. If you don’t do this, the cheese in the sauce will cool down and thicken again.

These are our smoked meatballs in beer-cheese sauce. They taste great on a white bun or with a plate of pasta. If you are going to make these balls, let us know in a comment below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 1 kilo of minced beef
  • 1 white onion
  • 2 cloves of garlic
  • 25 grams breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 egg
  • 1 tbsp freshly ground black pepper
  • 2 tsp sea salt
  • 1/2 tbsp chipotle pepper

For the cheese sauce

  • 100 grams of butter
  • 40 grams of flour
  • 400 ml whole milk
  • 250 ml beer
  • 1 tbsp mustard
  • 1 chilli pepper
  • 300 grams grated cheese
  • Salt and pepper to taste


  1. Place all ingredients for the meatballs in a large bowl and mix well. Then make the meatballs into balls.
  2. Prepare a barbecue or smoker with an indirect temperature of 120ºC (248F) and some smoke wood.
  3. Place the balls on the grates and smoke them to a core temperature of 70ºC (158F).
  4. Meanwhile, make the cheese sauce by making a roux. Place a pan on the stove and melt the butter in it. Sprinkle in the flour while you beat it with a whisk, so you don’t get lumps. Let the roux brown slightly before adding the beer and milk.
  5. Let the sauce thicken, and then add the grated cheese. Let the cheese melt completely, then stir in the mustard, chopped chilli pepper and garlic.
  6. Toss the meatballs in the sauce to keep them warm.

Smoked tomahawk steak with bone marrow butter

We found thick dry-aged tomahawk steak of one and a half kilos in our fridge that fitted exactly in our smoker. What a coincidence.

We smoked it low and slow together with a bulb of garlic and bone marrow to make a tasty bone marrow butter.

We salt the steak first. That salt will draw surface moisture from the meat and then be absorbed with that moisture. There, the salt will flavour the steak from within.

Salting is done at least 45 minutes in advance and a few hours or overnight if you have the time. You don’t have to worry about the meat getting dry. That is because it only draws the moisture of the first few millimetres of the meat. In the end, you want that to be dry because a dry surface ensures a better crust.

You could make a tomahawk steak even more beautiful by cleaning the bone. That is called a frenched tomahawk steak. We’re not going to do that now. There is quite a nice piece of meat on that bone, and because we are going to smoke the steak at a low temperature, that meat will not become too dry.

Together with the tomahawk steak, we put a whole bulb of garlic and bone marrow on the grates to smoke. We’re going to make the bone marrow butter from that later. Bone marrow butter is seasoned butter with an insanely rich taste that perfectly fits this steak.

When the garlic and the bone marrow are soft, we remove them from the grill to make the bone marrow butter. We continue to cook the tomahawk up to 52ºC (126F). We measure this with our digital thermometer.

We take steak from the grill to convert our smoker for grilling when the desired core temperature is reached. The Masterbuilt 800 comes with an extra attachment that allows you to switch between indirect smoking and direct grilling in half a minute.

We pat the tomahawk steak dry with some paper towel because a dry surface ensures faster browning and a better crust. While grilling, we must keep a close eye on the steak to not burn it.

This is our smoked tomahawk steak with bone marrow butter. If you are going to make it, let us know in a comment below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • Tomahawk or other fatter steak that’s at least 3 cm thick.
  • Coarse sea salt
  • Bone marrow butter


  1. Salt the steak at least 45 minutes in advance, sprinkle with salt on both sides, and then put it uncovered in the refrigerator.
  2. Prepare the smoker with an indirect temperature of about 110-120ºC (230 to 248F).
  3. Place the bone marrow and garlic on the grates and half an hour later, add the steak. Insert a thermometer into the meat and close the lid.
  4. Check after about half an hour whether the garlic and the bone marrow are soft. If that is the case, you can remove them from the grill to prepare the butter.
  5. Let the steak continue to cook until a core temperature of 52ºC (126F). Then take it off the grill.
  6. Convert the smoker to direct grilling and wait until the grates are piping hot. Grill the steak on both sides until a nice crust has formed.
  7. Cut the steak into nice slices and serve with the bone marrow butter.

Smoked bone marrow butter

If you like herbed butter and make it regularly, now is the time to take it a step further with this bone marrow butter. You can make it while smoking something else and then store it in the freezer or refrigerator.

It tastes delicious on a thick steak, roast potatoes or simply on toast. We even think you can make a thick burger even tastier with it.

This is bone marrow. When it is frozen, you can hardly distinguish the marrow in the bone from the bone itself. But when you heat it, it becomes as soft as butter. It then has a rich, nutty flavour that makes an excellent herbed butter.

Together with a thick tomahawk steak, we put a whole bulb of garlic and bone marrow on the grates to smoke. We will make the bone marrow butter when the steak is resting. When the garlic and bone marrow are soft, we remove them from the grates to cool.

Because the bone marrow and garlic are bursting with flavour, we keep the rest of the butter fairly simple. Just a handful of parsley and lemon zest go through the butter to make it a little fresher. It is helpful to remove the butter from the refrigerator when the bone marrow and garlic are smoking. This way, it softens, so it mixes better with the rest of the ingredients.

We made this bone marrow butter to serve with this beautiful steak. Butter and grilled meats always work well, but this bone marrow butter with a thick ribeye works really well.

You have enough bone marrow butter to store. Roll it in a piece of baking paper and freeze it. Then you could cut it into slices. Are you going to make this bone marrow butter? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 1 whole bulb of garlic
  • 2 pieces of bone marrow
  • Olive oil
  • Pepper and salt
  • 150 grams Butter
  • A handful of chopped parsley
  • Zest of 1 lemon


  1. Cut the head of the garlic bulb and fold a piece of aluminium foil to make a bed for the garlic and bone marrow pieces.
  2. Pour some olive oil over the garlic bulb and bone marrow. Then sprinkle salt and pepper over the olive oil.
  3. Smoke the bone marrow and garlic at an indirect temperature of 120 to 150ºC (248 to 302F). Check after about 45 minutes to an hour whether the garlic and the bone marrow are soft. If so, you may remove them from the grid.
  4. Allow the bone marrow to cool to the point where you can scoop the soft marrow out of the bone without burning yourself. Mix the marrow with the butter, parsley and lemon zest and mix well.
  5. Roll the bone marrow butter in a piece of baking paper and let it stiffen up in the fridge or freezer.

Rack of venison with herb crust

A rack of venison is a spectacular piece of meat to put on the table. Together with this herb crust, you serve something that every lover of game can undoubtedly appreciate. You get 9 to 10 cutlets from a whole rack, which should be enough for four people.

Before applying the herb crust, cut the silverskin from the meat. This silverskin keeps the herbs from sticking to the meat. It will also hold back the flavour of the spices.

You remove the silverskin with a sharp, flexible knife that you keep parallel to the meat. If you slightly lift the silverskin, you can let the knife slide along with it, so you don’t remove too much meat.

After that, you sprinkle the meat with salt and pepper. If you put the rack uncovered in the fridge for 45 minutes, the salt will soak into the meat and season it perfectly. After 45 minutes, brush the meat with honey and mustard. Then you press the herbs into the mustard, so you end up with a thick layer of herbs. Let the rack sit on the counter while you light the barbecue.

We indirectly cook the rack with the bones down. The bones provide extra protection against the direct heat that you will have. If the rack is still too close to the heat, you could make a shield from a double-folded sheet of aluminium foil.

This is our venison rack with herb crust. A rack is a luxurious dish to put on the table but easy to make. Are you going to make this deer rack? Let us know in the comments below. Or better! Tag @bbq.heroes so we can see what you made.


  • Rack of venison
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp mustard
  • 2 tbsp honey
  • 15 grams fresh parsley
  • 15 grams of fresh rosemary
  • 15 grams fresh thyme
  • 2 cloves of garlic


  1. Cut the skin off the meat and sprinkle with salt and pepper. Let it marinate in the fridge for 45 minutes.
  2. Chop the fresh herbs and garlic cloves very finely. Mix the mustard and honey.
  3. Coat the rack with the mustard/honey mix. Sprinkle the herbs and garlic over the meat and press down well.
  4. Prepare a barbecue with an indirect temperature of 200ºC (392F). Place the rack bone side down on the grid.
  5. Insert a thermometer into the meat and close the lid. Cook the venison to 55ºC (131F).
  6. Remove the venison rack from the grill and let it rest for 15 minutes before slicing into cutlets.

Beef Wellington from the grill

Beef Wellington is a beautiful dish that combines several flavours making it a complete meal in itself. Beef Wellington is named after Arthur Wellesley, the Duke of Wellington. He defeated Napoleon at Waterloo, and that’s enough reason to get a dish named after you.

The Beef Wellington is a perfect recipe to make on the Kamado Joe because you use different cooking techniques to prepare it. We range from the extreme heat you need to grill the tenderloin to a low and stable temperature to cook the puff pastry indirectly.

For this recipe, you need a beef tenderloin with almost the same thickness from front to back. Then the Beef Wellington gets the proper shape, and the meat cooks evenly. We salt the tenderloin with sea salt 45 minutes before grilling it. This will give the salt enough time to soak into the meat to flavour the tenderloin.

With a recipe like Beef Wellington, you discover how versatile your kamado is. We place the half-moon grill plate in the lowest position briefly on the glowing charcoal. We want to grill the outside of the tenderloin without overcooking the inside.

First, pat the outside of the meat dry with some kitchen paper. Otherwise, that moisture would become steam. Then the transfer of heat takes too long so that the inside of the meat already starts to cook before the outside gets seared.

Also, make sure that you change the position of the tenderloin every time you flip it. Then you know for sure that the grill plate is at its hottest.

The meat is then covered with a layer of shallots and mushrooms. They call it duxelles. The origin is probably French, but not much else is known. We make this duxelles with chestnut mushrooms, thyme, tarragon and black garlic.

Beef tenderloin does not have a strong taste by itself, so it could use some help. The taste of black garlic is unique. It has a taste that leans more towards raisin and does not have such a strong smell as fresh garlic.

The big trick to making Beef Wellington is ensuring all the ingredients are as dry as possible. So fry the duxelles in just enough butter to keep them from burning and long enough until they just don’t start to cake in the pan. Keep stirring until you see the mushrooms sticking to the bottom. Then take the pan off the heat.

To get the duxelles even drier, we sprinkle breadcrumbs over them. Stir this in and keep adding them until you see that no more moisture is being absorbed and the breadcrumbs remain dry.

To get a lovely tight Beef Wellington, use cling film. And two layers. Place the serrano ham first and the duxelles on top of the ham. We pat the tenderloin dry with kitchen paper before placing it on the duxelles.

Then, roll the ham around the tenderloin as you would making a joint. You twist the cling film tightly at both ends, and then the entire package goes into the fridge to stiffen.

You use the same technique with the puff pastry. We use fresh puff pastry sheets we’ve found at the supermarket. Those are nice big sheets that you can use right away. The sheet must be just large enough so you can fold it around the tenderloin. From the leftover pastry, we cut some lovely leaves. If you are more creative yourself, you can, of course, come up with something else.

Stick the leaves on the Wellington with some egg yolk and brush the same egg yolk all over the bread. The egg yolk will ensure that the Wellington turns a nice golden brown. If you don’t do this, there is a chance that the meat is already perfectly medium-rare and the puff pastry already baked but still too pale.

To transport the Beef Wellington, we put it on a sheet of baking paper. Feel free to try it differently, but we doubt whether the Wellington will end up on the pizza stone.

We set up our Kamado Joe as follows. We place the platesetters on the accessory rack. Above that are the grill grates and on top of that is the pizza stone. It’s the same setup we use when making pizza on the kamado. On the side of the bread, we insert the probe of our thermometer into the tenderloin. Cooking at temperature is the only way to know how cooked the meat is in the Beef Wellington.

We first set the thermometer to 50ºC (122F). Then we check what the colour of the puff pastry is. If it is still too pale, we could slightly increase the kamado’s temperature. That turned out unnecessary, so we baked the Wellington further to a core temperature of 55ºC (131F).

It’s always good to let your meat rest before slicing in, but with the Beef Wellington, it’s an absolute necessity. If you don’t do this, a lot of moisture will escape from the meat and ruin your beautiful puff pastry layer. After making the slices, you immediately lay them flat. Some moisture will always come out of the meat.

This is our Beef Wellington. Let us know in the comments below if you try making it too. Or better! Tag @bbq.heroes so we can see what you made.


  • 400 grams of beef tenderloin
  • Smoked sea salt
  • 270 grams of fresh puff pastry sheets
  • 200 grams of serrano ham
  • The yolk of 1 egg

For the duxelles

  • 1 tbsp butter
  • 250 grams chestnut mushrooms
  • 2 shallots
  • 3 cloves of black garlic
  • 2 tsp dried thyme
  • 1 tsp tarragon
  • Salt and pepper to taste (don’t overdo it)
  • 2 tbsp breadcrumbs


  1. Salt the tenderloin with some sea salt and let it rest for 45 minutes while you light the barbecue.
  2. Pat the tenderloin dry with kitchen paper and grill it on all sides over high heat. Then let it cool. In the meantime, you can make the duxelles.
  3. Chop the mushrooms and shallots very finely. Mash the black garlic with a knife.
  4. Place a pan on the grates and melt the butter in it. Add the mushrooms, shallots, garlic, thyme and tarragon. Stir fry until the duxelles tend to stick to the pan.
  5. Season with some salt and pepper and stir in the breadcrumbs until you see that no more moisture is being absorbed.
  6. Set the kamado up as described above and allow the kamado to reach a temperature of about 200ºC (392F).
  7. Place the ham on two layers of cling film. Make sure that the ham is 3 cm larger than the tenderloin on both sides and wide enough so that it can go all the way around the tenderloin. Divide the duxelles over the ham.
  8. Pat the tenderloin dry with paper towels and place it at the beginning of the duxelles. Now roll the ham around the tenderloin and pull the cling film tight. Let this package sit in the refrigerator for 15 to 20 minutes.
  9. Place another two layers of cling film on your counter and place a sheet of puff pastry 2 cm wider than the ham on top. From the leftover puff pastry, you can make decorations.
  10. Place the wrapped tenderloin on the puff pastry and roll it up as you did before. Wrap the foil tight again and put it back in the fridge for another 15 minutes.
  11. Place the Beef Wellington on a sheet of baking paper and brush with the egg yolk. Then place it with the baking paper on the pizza stone. Insert a thermometer into the meat and close the lid.
  12. Cook the Beef Wellington until the meat has a core temperature of 55ºC (131F). Let it rest for 15 minutes before slicing it into thick slices.