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Je bent hier: Home / De BBQ Bibliotheekkast

De BBQ Bibliotheekkast

Als gezelligheidsmens lees ik graag boeken. Een bibliotheek in de woonkamer vind ik absoluut onmisbaar. Daarin stop ik dan ook de meest courante zaken die tot inspiratie kunnen leiden. Kookboeken en Gin :).
Hieronder som ik de (BBQ) kookboeken op die in mijn bibliotheek staan. Gaande van pure BBQ boeken naar klassiekere kookboeken tot kooktechnieken, de basis.
Daarnaast zie je al dan niet een “*” staan naast het boek. Dit “sterretje” geeft aan of dit boek de moeite is om te kopen. Persoonlijk vind ik deze boeken met een “sterretje” een must have in de BBQ bibliotheek. Als je wat meer wil lezen over het boek en de reviews lezen, dan hoef je maar op de link te klikken die je zal doorverwijzen naar Bol.com.
Indien je het boek aardig genoeg vindt om te kopen, klik dan op de onderstaande link. Deze link verwijst je onmiddellijk door naar de juist pagina bij Bol.com en je steunt mijn website met deze aankoop.
Ik zal je eeuwig dankbaar zijn šŸ™‚ en mijn website ook :).
Mocht je denken dat er nog boeken ontbreken in deze bibliotheek, voeg dan gerust een commentaar toe hieronder.
De nieuwste aanwinsten:

  • Diva Q’s Barbecue, Danielle Bennett
  • Let’s make BBQ Great Again, Jeroen Wesselinck
  • Slow Fire, Ray “Dr. BBQ” Lampe
  • Hard Core Carnivore, Jess Pryles
  • Hete Rook, Jeroen Hazebroek & Leonard Elenbaas
  • Cool Smoke, Tuffy Stone
  • Weber’s American BBQ, Jamie Purviance

In de Bibliotheek:

  • Kooktechnieken, Deltas
  • Beer-Can Chicken, Steven Raichlen *
  • Best Ribs Ever, Steven Raichlen *
  • Every Day Barbecue, Myron Mixon *
  • Smokin’ with Myron Mixon, Miron Mixon en Kelly Alexander *
  • Lekker Barbecue, Colruyt
  • Jack Daniels Barbecue Cookbook, Vince Staten
  • Echte Chefs doen het buiten, Frank Fol, Felix Alen, Claudia Allemeersch, Kurt Dekoninck
  • Rose’s Heavenly Cakes, Rose Levy Beranbaum
  • Patisserie, Christophe Felder
  • Puur Genieten, Pascale Naessens
  • Puur Genieten 2, Pascale Naessens
  • Puur Eten, Pascale Naessens
  • Puur Eten 2, Pascale Naessens
  • Weber’s Winter Grilling, Purviance *
  • Het Grote BBQ-boek voor Vrouwen (en Mannen), Mme Charlotte
  • Franklin Barbecue, Franklin & Mackay *
  • Petermolen Outdoor Cooking, Peter De Clercq
  • The Barbecue Bible, Steven Raichlen *
  • Pitt Cue Co. Het Mannenkookboek
  • De Burgerij Het Ultieme Hamburgerboek
  • BBQ Tapas, Kurt Dekoninck *
  • Rendez-Vous Rond de BBQ, Kurt Dekoninck *
  • Eten van de BBQ, Rebo
  • Kansas City Barbeque Society Cookbook, Davis, Kirk and Wells
  • Fire & Smoke A Pitmaster’s Secrets, Chris Lilly *
  • Big Bob Gibson BBQ book, Chris Lilly *
  • Smokey Goodness, Jord Althuizen *
  • Smokey Goodness II, Jord Althuizen
  • Rook (Project Smoke), Steven Raichlen *
  • Chefs aan Bakboord, Felix Alen, Roland van Koeckhoven, Michel Van Tricht, Kurt Dekoninck, Gene Bervoets
  • BBQ Bijbel, Peter De Clercq
  • Claudia Kookt Klassiek met Noki, Claudia Allemeersch
  • Het Grote Noordzee Vis Kookboek, Felix Alen
  • De Complete Chinese Keuken, Ken Hom
  • Leven & Koken als Piet in Frankrijk, Piet Huysentruyt
  • De Poolse Keuken, Ewa Michalik
  • Carnet de Cuisine, Guy Van Cauteren
  • Chefs op Hete Kolen, Pascale Naessens, Felix Alen, Wim Casteleyn en Peppe Giacomazza *
  • Het Grote Weber Barbecueboek, Jamie Purviance *
  • Weber’s BarbecuĆ«n en Grillen op Houtskool en Briketten *
  • Weber’s Smoke, Jamie PurvianceĀ *
  • Weber’s Chicken,Ā Jamie Purviance
  • Weber’s Seafood,Ā Jamie Purviance
  • Weber’s Veggie,Ā Jamie Purviance
  • Jamie Oliver’s FoodTube, The BBQ Book, DJ BBQ *
  • Duvel Ć  la Carte, Stefaan Daeninck

Op de Wishlist:

  • Peace Love BBQ, Mike Mills & Amy Mills
  • Prophets of Smoked Meat, Daniel Vaughn
GHENTlemens BBQ Boekenkast
De BBQ boekenkast
GHENTlemens BBQ Boekenkast
GHENTlemens BBQ Boekenkast

GHENTlemens BBQ Boekenkast
GHENTlemens BBQ Boekenkast

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

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
šŸ”„šŸ„“šŸ§€ CHEESY BACON CUPS — THE ULTIMATE BBQ APPETIZER šŸ”„šŸ„“šŸ§€ CHEESY BACON CUPS — THE ULTIMATE BBQ APPETIZER šŸ§€šŸ„“šŸ”„

Crispy bacon on the outside. Creamy cheese on the inside. Every bite loaded with smoky bacon bits, juicy sausage and just the right kick of jalapeƱo.

These bacon cups are ridiculously easy to make and guaranteed to disappear first at any BBQ.

The bacon crisps up beautifully while the cheese filling becomes rich, creamy and packed with flavor. Add a slice of fresh jalapeƱo on top for a little heat, then let the BBQ work its magic.

One bite…
Creamy.
Smoky.
Cheesy.
Spicy.

The perfect finger food for your next cookout. šŸ”„

Who would you share these with? šŸ‘‡

#BBQAppetizer #BaconCups #CheeseLovers #Bacon #BBQReels FingerFood LiveFireCooking GhentlemensBBQ BBQSnacks Foodie CheesyGoodness GrillLife
šŸ”„šŸ‘ LAMB CHOPS ON THE SHICHIRIN — SMALL GRILL, BIG šŸ”„šŸ‘ LAMB CHOPS ON THE SHICHIRIN — SMALL GRILL, BIG FLAVOR šŸ‘šŸ”„

There’s something special about grilling over binchotan charcoal.

The intense radiant heat of the Yakiniku Shichirin creates an incredible crust while keeping the lamb chops tender, juicy and perfectly pink in the center.

Simple seasoning is all they need.
A little sea salt.
Freshly cracked black pepper.
The rest is all fire.

Grill them hot and fast, let the fat caramelize, and finish with a squeeze of fresh lemon and a sprinkle of rosemary.

Pure, honest flavors.
No marinades.
No distractions.

Just premium lamb, premium charcoal and the unmistakable taste of Japanese tabletop grilling.

Sometimes the smallest grill delivers the biggest experience. šŸ”„

#LambChops #Shichirin #Yakiniku #Binchotan #JapaneseBBQ LiveFireCooking BBQReels GrillLife GhentlemensBBQ FireCooking MeatLovers BBQLife
šŸ”„šŸ„© FIRE STARTER SEAR — TAKING CHAR TO THE NEXT LEV šŸ”„šŸ„© FIRE STARTER SEAR — TAKING CHAR TO THE NEXT LEVEL šŸ„©šŸ”„

Who says a chimney starter is only for lighting charcoal?

Once it’s blazing hot, place your steak directly on top and let the intense heat create an incredible crust in seconds. The concentrated heat delivers a steakhouse-quality sear while locking in every drop of juice.

No giant grill.
No complicated setup.
Just blazing heat and an amazing steak.

Finish the steak over indirect heat until it reaches your preferred internal temperature, let it rest, and enjoy a crust that’s packed with smoky, beefy flavor.

Sometimes the best BBQ tricks are hiding in plain sight.

Have you ever grilled a steak on a chimney starter? šŸ”„šŸ‘‡

#Steak #ChimneyStarter #Weber #BBQHacks #SteakLovers LiveFireCooking BBQReels FireCooking GrillLife GhentlemensBBQ PerfectSteak SearMaster
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