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Je bent hier: Home / GHENTlemen’s BBQ – BBQ Workshops

GHENTlemen’s BBQ – BBQ Workshops

GHENTlemens BBQ Logo

Wie zijn we?

Een uit de hand gelopen hobby. Zo kan je het stellen. Ooit begonnen met een kleine Weber Kettle 47cm naar nu een collectie van 9 BBQ’s van pellet smokers tot kamado’s en gas BBQ.

Ondertussen groeit onze Instagram gestaag en krijgen we veel steun langs alle kanten. Daarom hebben we besloten iets terug te doen.

BBQ Workshops

In 2021 zijn we dan ook herbegonnen met het geven van BBQ workshops voor particulieren en B2B. Dit op enkele vaste locaties in Vlaanderen maar ook bij de mensen thuis of op het werk.

Geef ons een BBQ thema en wij werken iets uit op maat! Zowel voor particulieren als professionele teambuildings wij werken een BBQ workshop op maat uit.

Contacteer ons vrijblijvend voor meer info Ā op michel (at) ghentlemensbbq.com of kijk welke BBQ workshops er momenteel gepland staan.

Ceci n’est pas une Blog

BBQ’en is vandaag de dag HOT. Met deze blog wil ik aantonen dat je met weinig ingrediĆ«nten grootse resultaten kan behalen. Ik beoog met mijn foto’s en blog geen schoonheidsprijzen te halen. Het is de bedoeling een hulpmiddel te zijn om BBQ’en laagdrempeliger te maken en jullie op weg te helpen bij het zoeken naar recepten of tips & tricks.

Ikzelf ben een vrij passioneel BBQ’er (geworden) sinds maart 2013. Aangestoken met het virus door een kameraad probeer ik wekelijks de BBQ te doen branden. Iedere reden is goed voor mij om dus mijn BBQ aan te steken. Trust me, je vrienden appreciĆ«ren dat ook :).

Mijn inspiratie haal ik uit boeken en het internet. Je zou verschieten wat een schat van informatie er te vinden is. De Google Searches die je soms krijgt zijn fe-no-me-naal. Maar zoals gebruikelijk moet je hier het kaf van het koren scheiden. Dit zal je ook hebben met deze blog/site. Haal er de dingen uit die je leuk vind, pas de recepten aan naar je smaak of negeer deze site helemaal. Ergens koester ik wel hoop dat je toch iets opgestoken hebt bij het lezen van de inhoud.

Aarzel niet me te contacteren voor al je vragen, suggesties of opmerkingen:

[contact-form][contact-field label=”Naam” type=”name” required=”1″][contact-field label=”E-mailadres” type=”email” required=”1″][contact-field label=”Bericht” type=”textarea”][/contact-form]

Primaire Sidebar

ghentlemens_bbq

šŸ”„Passionate about Barbecue & Pizza
šŸ”„Follow me for BBQ & Pizza inspiration
šŸ”„DM for collabs, demos & workshops
šŸ”„ Having BBQ & Pizza fun

Publiciteit šŸ”„ STICKY PORK BELLY BAO. šŸ”„ Pork belly Publiciteit šŸ”„ STICKY PORK BELLY BAO. šŸ”„
Pork belly first grilled hard and crispy on my Weber Genesis, only glazed with sticky barbecue sauce AFTER grilling. That’s how you keep the crust crispy and the glaze sticky.

In between: fresh arugula, tangy kimchi and sriracha mayo for that kick.
Recipe below šŸ‘‡
Ā 
In collaboration with @weber_belux #webergenesis #baobun @primagaz_belgium #bbqporkbelly
Ā 
For 4 buns.
Ingredients:
•  4 fluffy bao buns
•  600g pork belly without rind, sliced 2cm thick
•  Barbecue rub of your choice
•  100ml barbecue sauce
•  Handful of arugula / rocket
•  150g kimchi
•  Sriracha mayo
Ā 
How to make it:
1. Fire up the Weber Genesis, preheat on high to 200-220°C / 400-430°F.
2. Season pork belly with rub and grill directly. 4-5 min per side until you get that crispy, charred crust.
3. Take it off the grill, glaze generously with barbecue sauce.
4. Steam the bao buns for 2 min on the barbecue, lid closed.
5. Build it: arugula, slices of glazed pork belly, kimchi and sriracha mayo on top. Done.
Crispy on the outside, melt-in-your-mouth on the inside.
Ā 
šŸ”„ Slow Cooked Pork on Pineapple šŸ This is a great šŸ”„ Slow Cooked Pork on Pineapple šŸ 
This is a great way to get some flavours combined and add some eyecatching elements to it.
šŸ”„šŸ” BURGERS + MELTED CHEESE = BBQ HAPPINESS šŸ§€šŸ”„ The šŸ”„šŸ” BURGERS + MELTED CHEESE = BBQ HAPPINESS šŸ§€šŸ”„

There’s nothing quite like a juicy burger sizzling over a hot BBQ… until you add a generous layer of cheese on top.

Grill the burgers over high heat until you’ve built that beautiful crust. Just before they’re ready, add your favorite cheese and close the lid.

Give it a minute.

That’s when the magic happens. šŸ§€

The cheese slowly melts around the burger, covering every crispy edge in gooey goodness.

Toast the buns on the grill, add your favorite sauce, some pickles and crispy onions, and stack it high.

Juicy beef.
Smoky crust.
Melted cheese.
Toasted bun.

Sometimes BBQ doesn’t need to be complicated to be ridiculously good. šŸ”„šŸ”

Who’s taking the first bite? šŸ‘‡

#Cheeseburger #BBQBurgers #BurgerLovers #MeltedCheese #BBQReels GrillLife BBQLife LiveFireCooking BurgerNight GhentlemensBBQ
šŸ”ŖšŸ„© A GREAT STEAK DESERVES A GREAT KNIFE šŸ„©šŸ”„ A perf šŸ”ŖšŸ„© A GREAT STEAK DESERVES A GREAT KNIFE šŸ„©šŸ”„

A perfectly grilled T-bone is only half the story.

The final cut matters just as much. With a razor-sharp knife, every slice is clean, preserving the juices and revealing that perfectly pink center from edge to edge.

No tearing. No crushing.
Just smooth, effortless cuts through a beautifully cooked steak.

Because when you’ve spent the time grilling a perfect T-bone, it deserves to be carved with the same level of precision.

Sharp knife.
Perfect steak.
Pure satisfaction.

Sometimes the most satisfying sound isn’t the sizzle on the grill…
It’s the blade gliding effortlessly through a perfectly cooked steak. šŸ”„šŸ”Ŗ

#TBoneSteak #SteakLovers #KnifeSkills #BBQReels #PerfectSteak LiveFireCooking MeatLovers GrillLife GhentlemensBBQ SteakNight FoodPorn BBQLife
šŸ”„šŸ„© FLANK STEAK — STRAIGHT ON THE COALS šŸ„©šŸ”„ No grat šŸ”„šŸ„© FLANK STEAK — STRAIGHT ON THE COALS šŸ„©šŸ”„

No grate. No pan. No shortcuts.

Just a beautiful flank steak placed directly on glowing charcoal, where fire and embers create a crust you simply can’t achieve any other way.

Don’t be afraid of the ash—it brushes right off. What you’re left with is an incredible smoky flavor, a deeply caramelized exterior, and a perfectly juicy medium-rare center.

How to do it:
šŸ”„ Prepare a bed of glowing white-hot charcoal.
🄩 Season the flank steak generously with coarse salt.
ā±ļø Place it directly on the coals for 2–3 minutes per side, depending on thickness.
šŸŒ”ļø Finish at an internal temperature of 52–54°C (125–130°F).
😓 Let it rest for 5–10 minutes, then slice against the grain.

Sometimes the oldest cooking method is still the best.

Would you dare to cook your steak directly on the coals? šŸ”„šŸ‘‡

#FlankSteak #CavemanSteak #SteakLovers #LiveFireCooking #BBQReels OpenFireCooking FireCooking MeatLovers BBQLife GhentlemensBBQ CavemanStyle SteakNight
šŸ”„šŸ… BBQ RATATOUILLE — A FRENCH CLASSIC WITH A SMOKY šŸ”„šŸ… BBQ RATATOUILLE — A FRENCH CLASSIC WITH A SMOKY TWIST šŸ†šŸ”„

Who says the BBQ is only for meat?

Layers of zucchini, eggplant and tomatoes, slowly roasted in a rich tomato sauce until perfectly tender, with just a hint of smoke from the grill. Simple ingredients transformed into something unforgettable.

šŸ”„ BBQ Ratatouille Recipe

You’ll need:

* 2 zucchini
* 2 eggplants
* 4 tomatoes
* 500 ml tomato passata
* 2 cloves garlic, minced
* 1 onion, finely diced
* 2 tbsp olive oil
* 1 tsp thyme
* 1 tsp rosemary
* Salt & black pepper
* Fresh basil

Method:

1ļøāƒ£ SautĆ© the onion and garlic in a cast-iron skillet with olive oil.

2ļøāƒ£ Stir in the tomato passata, thyme, rosemary, salt and pepper. Simmer for 10 minutes.

3ļøāƒ£ Thinly slice the zucchini, eggplants and tomatoes.

4ļøāƒ£ Arrange the vegetables upright in the skillet, alternating each slice to create a beautiful pattern.

5ļøāƒ£ Drizzle with olive oil and season lightly.

6ļøāƒ£ Place the skillet on the BBQ over indirect heat at 180°C (355°F) for 45–60 minutes, until the vegetables are tender and lightly caramelized.

7ļøāƒ£ Finish with fresh basil and a drizzle of extra virgin olive oil.

šŸ”„ Smoky.
šŸ… Fresh.
🌿 Packed with Mediterranean flavor.

The perfect side dish—or a delicious vegetarian main.

#Ratatouille #BBQRecipes #CastIronCooking #VegetarianBBQ #LiveFireCooking BBQReels OutdoorCooking GhentlemensBBQ FrenchCuisine FireCooking FoodLovers
šŸ”„ Fire-kissed shrimp, fresh zucchini noodles, and šŸ”„ Fire-kissed shrimp, fresh zucchini noodles, and the unmistakable flavor of cooking over the OFYR. Sometimes the simplest ingredients create the biggest wow factor.

🦐 Grilled Shrimp on Zucchini Noodles

Ingredients
• 16 large shrimp, peeled & deveined
• 2 zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest + juice of ½ lemon
• 1 tsp chili flakes (optional)
• Fresh parsley, chopped
• Salt & black pepper
• Freshly grated Parmesan (optional)

Method

1. Toss the shrimp with olive oil, garlic, lemon zest, salt, pepper, and chili flakes. Marinate for 15 minutes.
2. Grill the shrimp on the OFYR over high heat for 1–2 minutes per side until perfectly charred.
3. Lightly grill the zucchini noodles on the plancha for 1–2 minutes with a drizzle of olive oil—just enough to soften while keeping some bite.
4. Finish with lemon juice, fresh parsley, and Parmesan if desired.
5. Top the courgetini with the grilled shrimp and serve immediately.

Simple. Fresh. Packed with flavor. šŸ”„

#OFYR #GrilledShrimp #Courgetini #OutdoorCooking #bbqlovers
PublicityšŸ”„ Restaurant-quality chicken shawarma… ri PublicityšŸ”„ Restaurant-quality chicken shawarma… right in your own backyard!Ā 

The WeberĀ Genesis II proves once again thatĀ it’sĀ so much more than just a gasĀ barbecue. Pair it with the rotisserie, andĀ you’llĀ get perfectly even cooking, crispy edges, and incredibly juicy chicken every single time. 🤤 

šŸ’”Ā Here’sĀ my secret tip:Ā 
I sandwich the chicken between two thick slices of pineapple. This keeps everything tightly packed on the rotisserie while the pineapple adds moisture and a subtle sweetness as it cooks. AndĀ don’tĀ throw it away afterwardsĀ - slice it up and serve it in the pita for the perfect sweet andĀ savouryĀ finish. šŸĀ 

šŸ“ RecipeĀ 
IngredientsĀ 
* 1.5 kg (3.3Ā lb) boneless, skinless chicken thighsĀ 
* 3 tbsp shawarma seasoningĀ 
* 1 tsp smoked paprikaĀ 
* 1 tsp ground cuminĀ 
* 1 tsp ground corianderĀ 
* 1 tsp garlic powderĀ 
* Salt & black pepperĀ 
* 2 thick slices of fresh pineappleĀ 
* Pita breadĀ 
* Garlic sauceĀ 
* Lettuce, tomato, and red onionĀ 

šŸ”„ MethodĀ 
āœ… Mix all the spices and coat the chicken thighs generously.Ā 
āœ… Place one pineapple slice on the bottom of the rotisserie, stack the chicken tightly, and finish with the second pineapple slice on top.Ā 
āœ… Cook on the Weber Genesis II using the rotisserie at 180°C / 350°F for 60–75 minutes, until the outside is beautifully golden and crispy.Ā 
āœ… Shave off the crispy outer layer while the rotisserie keeps turning to cook the next layer.Ā 
āœ… Dice the grilled pineapple and serve it together with the chicken in a warm pita, topped with garlic sauce and fresh vegetables.Ā 

Do you have a Weber Genesis II with a rotisserie? Let me know in the comments! šŸ‘‡šŸ”„Ā 

#webergenesis #webergenesisii #rotisserie @weber_belux @primagaz_belgium #chickenshawarma #shawarma bbqrecipe bbqlovers ghentlemensbbq gasgrill grillingseasonĀ 
šŸ”„šŸ‘ LAMB RACK ON THE WEBER MASTER-TOUCH — CHARCOAL šŸ”„šŸ‘ LAMB RACK ON THE WEBER MASTER-TOUCH — CHARCOAL PERFECTION šŸ‘šŸ”„

There’s something special about lamb cooked over charcoal.

The Weber Master-Touch delivers everything you want: a beautifully caramelized crust, juicy pink center, and that unmistakable charcoal flavor only real fire can create.

Season it simply with salt, pepper, garlic and fresh rosemary. Sear it over direct heat, then move it to indirect heat until it reaches an internal temperature of 52–54°C (125–130°F) for a perfect medium-rare finish.

Let it rest, slice between the bones, and enjoy every tender, smoky bite.

Simple ingredients.
Real charcoal.
Unforgettable flavor.

Because great BBQ isn’t about doing more—it’s about doing it right. šŸ”„

#LambRack #WeberMasterTouch #CharcoalBBQ #LiveFireCooking #BBQReels GrillLife LambLovers SteakAndChops GhentlemensBBQ FireCooking WeberGrills BBQLife @weber_belux
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GHENTlemens BBQ Buffalo Wings met Blauwe Kaas dip
pulled lam broodje
aardappelspiesje met spek
Pull Apart Bread, verwijder de folie om verder te bakken

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