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Je bent hier: Home / De BBQ Internetbibliotheek

De BBQ Internetbibliotheek

De snelste weg naar informatie is het internet. Daarom verzamelde ik enkele links die absoluut het bezoeken waard zijn als BBQ-liefhebber.
Het bevat een verzameling van sites over cursussen, tips, recepten of vlees kan bestellen .
Aarzel niet links toe te voegen via de commentaar sectie, dan voeg ik deze zo snel mogelijk toe!

  • Amazing Ribs, recepten en tips over BBQ allemaal op wetenschappelijk basis.
  • Barbecue Bible, recepten en tips van Steven Raichlen, een BBQ guru.
  • BBQ Academy, cursussen BBQ volgen?
  • the BBQ Bastard, een site vol inspiratie en gerechten. Beslist de moeite om te bezoeken!
  • BBQ NL, BBQ site van Noskos, recepten, tips, reviews, … dé referentie voor de BBQ liefhebber
  • BBQ Genootschap, Forum, BBQ forum waar je info kan zoeken en vragen kan posten.
  • BBQ Kampioenschap Oost-Vlaanderen, BBQ wedstrijd te Wetteren
  • BBQ Kopen via BBQ-Zaak
  • BBQ Pit Boys, krankzinnige site en youtube met recepten
  • Beer Fries & BBQ, BBQ wedstrijd te Hasselt
  • Eetman, Eens toe aan wat anders dan eeuwig vlees op de barbecue? Dan ben je bij Joost aan het juiste adres. Hij daagt mensen graag uit eens iets nieuws te proberen en geniet ervan om te zien dat mensen zijn recepten uitproberen.
  • Grillfun, Op Grillfun deelt Michael meerdere grilltechnieken op verschillende barbecues. Ook hij deelt sommige recepten in videovorm op Youtube.
  • Klasseslager Quatacker, Klasse slager te Sint Niklaas
  • Kurt De Koninck, Wereldkampioen 2010, BBQ cursussen en catering
  • Luukskitchen, Luuk is naast groot kook- en bakfan ook leerkracht op een basisschool. Gezond maar lekker genieten, dat is zijn motto.
  • Mac’s Barbecue Pit, BBQ blogger voor de Outdoor koker
  • Pitmaster X, staat bekend om zijn youtube videos en originele recepten, een van de meest bekende BBQ’ers die we kennen.
  • Rob Nuijten, Keurslager met een enorme passie voor BBQ’en
  • Smoking Barbecue, BBQ caterer, Weber Demo Chef, Workshops, Demos, Events.
  • Spareribsproject, Barbecue, oven of slowcooker. Niets staat Boyke in de weg om lekker malse spareribs klaar te maken. Hij deelt niet alleen tips voor goede spareribsrestaurants, maar in het e-book deelt hij ook out-of-the-box ideeën voor smakelijke ananas-ribs en blauwe bessen met bourbon-ribs.
  • Steak A Manger, online top kwaliteit vlees bestellen in België
  • Virtual Weber Bullet, recepten en tips voor slow cookers
  • Weber Grill Academy, cursussen BBQ
  • Weber Stephen, BBQ merk

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🔥🥔 CRISPY BABY POTATOES OVER OPEN FIRE 🥔🔥 Simple i 🔥🥔 CRISPY BABY POTATOES OVER OPEN FIRE 🥔🔥
Simple ingredients, big flavor. Baby potatoes sizzling over open fire with butter, fresh herbs and crispy golden edges — the ultimate BBQ side dish.

Open Fire Baby Potatoes (Recipe)

You’ll need:

* 1 kg baby potatoes
* 3 tbsp olive oil or melted butter
* 3 cloves garlic, minced
* Fresh rosemary & thyme
* Salt & black pepper
* Optional: grated parmesan or chili flakes

How to make it:
1️⃣ Parboil the baby potatoes for 10–12 minutes until just tender. Drain well.
2️⃣ Heat a hot plate or skillet over open fire.
3️⃣ Toss the potatoes with oil, garlic, herbs, salt and pepper.
4️⃣ Grill them over the fire for 15–20 minutes, turning regularly until crispy and golden.
5️⃣ Finish with extra fresh herbs, parmesan or chili flakes.

🔥 Crispy outside, soft inside — proof that simple BBQ sides can steal the show.

#OpenFireCooking #BabyPotatoes #BBQSides #LiveFireCooking #FireFood GhentlemensBBQ BBQReels OutdoorCooking
🔥🍗 TAKIS CRUSTED WINGS — SMOKED & BUFFALO GLAZED 🌶 🔥🍗 TAKIS CRUSTED WINGS — SMOKED & BUFFALO GLAZED 🌶️🔥
These wings are not for beginners. Crushed spicy Takis chips, slow smoke on the BBQ, and finished with a sticky Buffalo sauce from @holysmoke_deli… crispy, smoky and seriously addictive.

Smoke first for that deep BBQ flavor, then crank up the heat to crisp the coating. Finish with a generous toss in warm Buffalo sauce and watch them disappear in minutes.

Crunch from the Takis.
Heat from the Buffalo sauce.
Smoke from the BBQ.

This might be the craziest wing combo we’ve made so far… and it works. 🔥🍗

#ChickenWings #TakisWings #BuffaloWings #SmokedWings #BBQReels SpicyFood LiveFireCooking GhentlemensBBQ
🔥🥓 MOINK BALLS — SMOKE, MEAT & MAGIC 🥓🔥 Beef meatb 🔥🥓 MOINK BALLS — SMOKE, MEAT & MAGIC 🥓🔥
Beef meatballs wrapped in bacon, smoked low & slow and glazed until sticky and irresistible. Sweet, smoky, juicy… these disappear faster than you can make them. 🔥

⸻

MOINK BALLS (BBQ Recipe)

You’ll need:

* 500 g ground beef
* 1 egg
* 40 g breadcrumbs
* 2 tbsp BBQ rub sweet rub by @barbecoa_by_tom_bertels 
* 12 slices bacon
* 150 ml BBQ sauce by @barbecoa_by_tom_bertels 

How to make them:
1️⃣ Mix: Combine ground beef, egg, breadcrumbs and BBQ rub. Form into golf ball-sized meatballs.
2️⃣ Wrap: Wrap each meatball with a slice of bacon and secure with a toothpick.
3️⃣ BBQ Setup: Prepare your BBQ for indirect heat at 110–120°C and add a chunk of smoking wood (apple or cherry).
4️⃣ Smoke: Place the moink balls on the grill and smoke for 60–75 minutes.
5️⃣ Glaze: Brush with BBQ sauce and cook another 15–20 minutes until sticky and caramelized (internal temp ±72°C).

🔥 Juicy inside, crispy bacon outside, glazed to perfection.

⸻

Instagram Reels Caption

🔥 Beef + bacon + smoke = perfection.
MOINK balls on the BBQ… once you make these, you’ll make them every time. 🥓🔥

#MoinkBalls #BBQSnacks #LowAndSlow #SmokedBBQ #LiveFireCooking BBQReels GhentlemensBBQ FireFood
🔥 if you love what you do, you do’t have to works 🔥 if you love what you do, you do’t have to works another day 🔥
🔥 Bacon Slabs for the win 🥇 Simple. Crispy. Dange 🔥 Bacon Slabs for the win 🥇 
Simple. Crispy. Dangerous. 🔥🥓

Sometimes you don’t need fancy.
Just thick-cut pork, fire, and time.
# on the BBQ hit different when you do them right:
low enough to render the fat… hot enough to crisp it up.

That moment when the fat starts to sizzle, edges turn golden, and the smell hits… game over.

🥓 Perfect Grilled bacon slabs

Ingredients

* Thick-cut pork belly slices
* Salt & pepper or your favorite BBQ rub
* Optional: honey or mustard glaze

Method

1. Preheat BBQ to medium indirect heat.
2. Season generously.
3. Grill indirect for 15–20 min to render the fat.
4. Move to direct heat and grill until crispy on both sides.
5. Optional: glaze lightly and let it caramelize.
6. Rest briefly… then slice or serve whole.

Crispy outside. Juicy inside.
Exactly how pork should be.

Are you team classic salt & pepper or sticky glaze? 👇🔥

#speklappen #porkbelly #bbqreels #grilledpork bbqlife meatlovers firecooking crispyfat ghentlemensbbqbaconslabs
Flipping dessert on the BBQ? This is it. 🔥🍎 Caram Flipping dessert on the BBQ? This is it. 🔥🍎

Caramelized apples, buttery pastry, cooked over fire…
Tarte Tatin on the BBQ is pure magic. Sweet, smoky, and just a little bit rebellious.

🍎 BBQ Tarte Tatin (Cast Iron Method)

Ingredients
	•	4–5 apples (Elstar or Granny Smith), peeled & halved
	•	100 g sugar
	•	50 g butter
	•	1 sheet puff pastry
	•	Pinch of salt
	•	Optional: cinnamon or vanilla

Method
	1.	Preheat your BBQ for indirect heat (180°C / 350°F).
	2.	Place a cast iron pan on the grill and melt butter + sugar.
	3.	Let it cook into a golden caramel (don’t stir too much).
	4.	Add apples (cut side down) and let them caramelize for 10–15 min.
	5.	Sprinkle a pinch of salt (and optional cinnamon/vanilla).
	6.	Cover with puff pastry, tuck in the edges.
	7.	Close the lid and bake for 20–25 min until golden.
	8.	Let it rest 5 minutes… then flip carefully.

That moment when you lift the pan and reveal that glossy caramel top… 🔥

Serve warm. Maybe with vanilla ice cream if you’re feeling dangerous.

Sweet + fire = always a good idea.
Would you try dessert on the BBQ? 👇

#tartetatin #bbqdessert #bbqreels #firecooking #bbqlife dessertlover castironcooking ghentlemensbbq
This is how you cook a lamb rack like a pro on the This is how you cook a lamb rack like a pro on the BBQ. 🔥🥩

No guesswork. Just technique.

Start low, finish hot.
That’s the secret.

Perfect method 👇
💨 Indirect heat at 120–140°C to gently cook the meat
🌡️ Bring it up to about 45–48°C core
🔥 Then sear hard over direct heat for that crust
🧈 Optional: baste with butter, garlic & herbs
⏳ Rest until it hits 52–55°C (medium rare)

The result?
Juicy, tender lamb with a beautiful crust and that deep BBQ flavor.

Don’t rush it. Don’t overcook it.
Respect the meat. 🔥

Would you go medium rare on this? 👇

#ghentlemensbbq #lambrack #bbqtips #reversesear #bbqlife bbqbelgium grillmaster meatlovers firecooking
How do you know when green asparagus is done? 🔥🥬 How do you know when green asparagus is done? 🔥🥬

Simple. No guessing needed.

Just take a knife or skewer and prick the thickest part of the asparagus 👇
If it goes through smooth and easy, they’re ready.

No resistance = perfect bite.

Still firm? Give them a bit more time on the grill.

Tender, slightly crisp, and full of flavor — that’s what you’re aiming for. 🔥

#ghentlemensbbq #asparagus #bbqtips #grilllife #bbqveggies bbqlife bbqbelgium firecooking gent
Straight off the fire… still bubbling. 🔥🥩 These l Straight off the fire… still bubbling. 🔥🥩

These lamb chops just came off the BBQ, fat still sizzling and bubbling from the heat.
That’s when you know… you hit it right.

Hard sear.
Rendered fat.
Juicy inside.

The outside is crispy and caramelized, the inside perfectly tender.
And that moment right after they leave the grill?
Pure magic.

Hear that sizzle? That’s flavor talking. 😏🔥

Let them rest… if you can resist.

#ghentlemensbbq #lambchops #bbqlife #grillmaster #firecooking bbqbelgium meatlovers bbqpassion gent
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