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Je bent hier: Home / Recepten / Bijgerechten / Zoete Ajuin met Mosterd Honing Marinade

Zoete Ajuin met Mosterd Honing Marinade

januari 26, 2017 By ghentlemensbbq

Bijgerechten moeten niet altijd moeilijk zijn of veel werk bevatten.  En soms moet je het niet ver gaan zoeken. Geef nu toe, zou je een gebakken ajuin geven als bijgerecht? 🙂
Wel, in combinatie met de honing-mosterdmarinade is het zeker het proberen waard.
Benodigdheden:

  • 50ml olijfolie
  • 50 ml mosterd
  • 50ml honing
  • 2 eetlepels boter
  • 1,5 theelepel worcestershire saus
  • 2 zoete ajuinen

Setup van de BBQ:Directe zone Grillen BBQ

  • Maak de barbecue klaar om direct te grillen op medium temperatuur van 180°C-200°C.

Bereidingswijze:

  1. Ontdoe de ajuin van de buitenste schil en snij de ui in dikke plakken.
  2. steek daarna een tandenstoker of brochettestok door de plakken zodat alle ringen blijven samenhangen.
  3. Laat de boter smelten en voeg er de olie bij.
  4. Meng ook de mosterd, honing en worcerstershire saus in een afzonderlijke kom.
  5. Smeer de ajuinplakjes in met dit oliemengsel en bak ze tot ze grillmarks beginnen te krijgen
  6. Draai ze regelmatig om en bestrijk ze telkens opnieuw met het oliemengsel voor ongeveer 11 minuten.
  7. Wrijf nu de ajuinplakken in met de mosterd marinade en bak de ajuinen een 2-tal minuten.
  8. Draai ze daarna om en wrijf opnieuw in met de mosterd marinade en bak nog een minuut verder of tot ze karameliseren.
  9. Smakelijk!


Categorie: Bijgerechten, Vegetarisch Tags: ajuin, Barbecue, barbecuer, barbeque, BBQ, bbq blog, bbq blogger, bbq gerechten, bbq hapje, bbq recepten, bbqer, bijgerecht, blog, borrelhapje bbq, brochettestok, culinaire bbq, directe zone, eenvoudige bbq recepten, eenvoudige en snelle gerechten, eenvoudige recepten, food blog, food blogger, foodie, ghentlemens, Ghentlemens BBQ, grill, grillen, honing, houtskool, kolen, makkelijk bbq, Michel Tiberghien, mosterd, passioneel, recept, recepten, snel en makkelijk bbq, snel klaar bbq, veggie, vurig

Vorig bericht: « Steak op de BBQ 5: Caveman Style
Volgend bericht: Gerookte Knolseldersoep à la Weber Grill Academy »

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👉 Pro tip: Season generously, sear on high heat, and let it rest for the juiciest bites!

Would you try this for your next BBQ? Let us know!

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How to Grill Pulpo:
	1.	Boil the octopus for 45 minutes until tender.
	2.	Marinate in olive oil, garlic, lemon, and herbs.
	3.	Grill for 5-10 minutes for that perfect char.

The result? Juicy, smoky, and absolutely mouthwatering. Serve with lemon wedges, parsley, or your favorite dip. Try this grilled octopus recipe for your next BBQ!

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What You’ll Need:
	•	1 lb/ 1/2 kg ground beef
	•	1 cup shredded cheese (cheddar or your fave)
	•	8-10 slices of bacon
	•	BBQ sauce (for brushing)
	•	Seasonings (salt, pepper, garlic powder)

How to Make It:
	1.	Form the Beef Layer: Season ground beef with salt, pepper, and garlic powder. Flatten it into a rectangle.
	2.	Stuff It: Sprinkle shredded cheese over the beef.
	3.	Roll It Up: Carefully roll the beef, sealing the cheese inside.
	4.	Wrap in Bacon: Wrap bacon strips around the beef roll, covering it completely.
	5.	Grill It Up: Preheat grill to medium. Grill for 30-40 min, brushing with BBQ sauce toward the end for that caramelized finish.
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What is Picanha?
Picanha is a popular Brazilian cut of beef with a distinctive fat cap that gives it an amazing depth of flavor. When cooked right, it’s tender, juicy, and incredibly flavorful.

How to Cook the Perfect Picanha:
	1.	Slice the picanha into thick steaks with the fat cap intact.
	2.	Season generously with coarse salt (and pepper if you like).
	3.	Grill over high heat, fat side down first to render and crisp up the fat.
	4.	Flip and sear until it’s medium-rare to medium. The result? Juicy, smoky perfection!

Why You’ll Love It:
Each bite is bursting with beefy flavor, a smoky char, and the richness of the fat cap. This steak is a favorite for a reason—give it a try!

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