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beef jerky

Homemade Beef Jerky

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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

That moment when the pork just falls apart… 🔥🐖 Af

That moment when the pork just falls apart… 🔥🐖

After hours on the smoker, the bone slides out clean, the bark is dark and sticky, and the meat pulls apart like butter.

That’s when you know you nailed it.

Low & slow.
Time, smoke and patience.

Shred it with your hands or forks and watch those juicy strands of pork separate perfectly.
Every bite packed with smoke, bark and flavor.

This is what proper pulled pork looks like.

Would you load this into a sandwich? 👇🔥

#ghentlemensbbq #pulledpork #bbqsmoker #lowandslow #bbqlife bbqbelgium smokedmeat bbqlover firecooking

Fresh out of the oven. 🔥🍕 During the pizza worksh

Fresh out of the oven. 🔥🍕

During the pizza workshop with @durf_workshop_quatacker_vuur , this beauty came straight out of the wood oven — a perfectly baked Neapolitan pizza with a soft, airy crust and those classic leopard spots.

High heat.
Simple ingredients.
Pure technique.

Hand-stretched dough, fresh tomato sauce, creamy mozzarella and 90 seconds in a blazing hot oven.

The result?
A light, puffy crust.
Slightly charred edges.
That authentic Napoli flavor.

Nothing beats the moment when you pull a pizza like this from the oven… and everyone around the table goes quiet for the first bite. 😏🔥

#ghentlemensbbq #napolitanpizza #woodfiredpizza #pizzaworkshop #pizzaoven bbqlife pizzaaddict gent pizza

If you’re making pulled pork… make enough. 🔥🐖 Bec

If you’re making pulled pork… make enough. 🔥🐖

Because once that pork shoulder comes off the smoker after 8–10 hours,
juicy, smoky and falling apart… it disappears fast.

Pulled pork isn’t just one meal.
It’s BBQ for days 👇

🥪 Pulled pork sandwiches with slaw
🌮 Loaded pulled pork tacos
🍔 Pulled pork burgers
🍟 Fries topped with pulled pork & BBQ sauce
🍳 Even breakfast with eggs the next day

Low & slow once… enjoy it all week.

So next time you fire up the smoker,
don’t cook one pork butt.

Cook two. 😏🔥

#ghentlemensbbq #pulledpork #lowandslow #bbqsmoker #bbqlife bbqbelgium meatlovers smokedmeat bbqpassion

Butter makes everything better… especially turkey.

Butter makes everything better… especially turkey. 🔥🦃

While smoking a turkey breast, one trick makes all the difference:
basting it with melted butter.

Here’s why it works 👇

🧈 Keeps the meat juicy – turkey breast is lean and can dry out quickly. Butter adds extra fat and moisture during the cook.

🔥 Builds beautiful color – the butter helps the skin turn golden and slightly crispy while smoking.

🌿 Adds flavor layers – mix the melted butter with garlic, herbs or a touch of BBQ rub and let it soak into the meat.

💨 Helps the smoke stick – that thin layer of fat captures smoke flavor while the turkey cooks.

How I do it:
– Smoke at 120–135°C (250–275°F)
– Baste with melted butter every 30–40 minutes
– Cook until 72°C core temp
– Let it rest 10–15 minutes before slicing

The result?
Tender. Juicy. Smoky turkey with insane flavor.

This is how turkey should be done on the smoker. 🔥

#ghentlemensbbq #turkeybreast #bbqsmoke #bbqtips #lowandslow bbqlife smokedturkey bbqbelgium firecooking

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