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Je bent hier: Home / Events / Workshops / BBQ Workshop met Matthias Jacobs van Black Smoke

BBQ Workshop met Matthias Jacobs van Black Smoke

oktober 3, 2022 By Michel

Yes, op 14 november is het zover. Dan komt Matthias Jacobs, de head chef van Black Smoke Antwerpen, jullie BBQ skills naar nieuwe hoogtes brengen.

We gaan in deze workshop enkele bekende BS recepten maken maar ook wat verrassende nieuwe recepten. Maak je dus maar al klaar om een volledig menu te maken: hapjes, voorgerecht, hoofdgerecht en dessert….

Het zal een BBQ workshop worden om nooit meer te vergeten.

Locatie: The Barbecue Barn, Potaardestraat 70/unit 16, 2845 Niel

Aanvang: 18u30

Meer info en inschrijvingen kan via deze link.

Categorie: Workshops Tags: Black Smoke, bs, matthis jacobs, workshop

Vorig bericht: « Brunch BBQ Workshop, een verslag van Myriam (Hap en Tap)
Volgend bericht: Wild op de BBQ – Workshop 11/2/2022 Terneuzen »

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🔥 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
🍕 Timelapse full cook Neapolitan Pizza 🍕 Full coo 🍕 Timelapse full cook Neapolitan Pizza 🍕 
Full cook in @vonken.ovens
That crust says everything. 🔥🥩 These lamb chops w That crust says everything. 🔥🥩

These lamb chops were seared in a cast iron pan on the charcoal BBQ, and the result is exactly what you want:
a deep, golden-brown crust packed with flavor.

Cast iron + blazing hot charcoal = pure magic.

The pan holds the heat, the fat renders beautifully, and the lamb develops that intense caramelized crust while staying juicy inside.

Simple technique:
🔥 Preheat the cast iron pan until it’s smoking hot
🧂 Season lamb chops with salt & pepper
🥩 Sear hard for about 2–3 minutes per side
🧈 Finish with butter, garlic and herbs in the pan

The smell alone will make everyone gather around the BBQ.

This is how lamb should be cooked.

#ghentlemensbbq #lambchops #castiron #bbqlife #firecooking bbqbelgium grillmaster meatlovers charcoalbbq
This is how you level up your steak game. 🔥🥩 On t This is how you level up your steak game. 🔥🥩

On the kamado, we’re not just grilling… we’re smoking first.

Low & slow to build that deep, subtle smoke flavor,
then finishing hot for that perfect crust.

Reverse sear done right 👇
💨 Smoke at 110–120°C until the steak hits ±48–50°C core
🔥 Crank up the heat and sear hard on both sides
🧈 Finish with butter if you like
⏳ Rest before slicing

The result?
Edge-to-edge perfection.
Juicy. Tender. Packed with smoke and fire.

This isn’t just steak.
This is kamado cooking at its best. 😏🔥

#ghentlemensbbq #kamado #reversesear #bbqsteak #bbqlife bbqbelgium smokedsteak grillmaster firecooking
Stuffed chicken on the BBQ never disappoints. 🔥🍗 Stuffed chicken on the BBQ never disappoints. 🔥🍗

Juicy chicken breast filled with pesto, grilled until smoky and perfectly tender.
Simple ingredients, big flavor.

How to make it 👇

Ingredients
	•	2 chicken breasts
	•	2–3 tbsp green pesto
	•	30 g grated parmesan
	•	Salt & pepper
	•	Olive oil
	•	Toothpicks or skewers

Preparation

1️⃣ Butterfly the chicken
Slice the chicken breast horizontally so it opens like a book. Don’t cut all the way through.

2️⃣ Fill it
Spread pesto inside the chicken and sprinkle with parmesan.

3️⃣ Close it
Fold the chicken back together and secure with toothpicks.

4️⃣ Season
Rub the outside with olive oil, salt and pepper.

5️⃣ Grill
Cook on the BBQ over medium heat (180–200°C) for about 12–15 minutes, turning occasionally until the internal temp reaches 72°C.

6️⃣ Rest & slice
Let it rest for a few minutes, then slice to reveal that pesto-filled center.

Juicy chicken, melted pesto, smoky BBQ flavor.
That’s a winner every time. 🔥

Would you try this on your grill? 👇

#ghentlemensbbq #bbqchicken #grilledchicken #bbqrecipe #bbqlife bbqbelgium grillmaster firecooking bbqfood
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