• Spring naar de hoofdnavigatie
  • Door naar de hoofd inhoud
  • Spring naar de eerste sidebar
  • Spring naar de voettekst
GHENTlemen's BBQ
  • šŸ”„ BBQ & PIZZA TEAMBUILDINGS IN GENT
  • Algemeen
    • Over GHENTlemen’s BBQ
  • BBQ Recepten
    • Gangen
      • Drankjes
      • Hapjes / Tapas
      • Voorgerechten
      • Hoofdgerechten
      • Bijgerechten
      • Salades
      • Desserts
    • BBQ Klassiekers
    • Feestelijk BarbecuĆ«n
    • Low & Slow
    • Vegetarisch
    • Wild op de BBQ
  • Tips & Tricks
    • De BBQ Internetbibliotheek
    • De BBQ Bibliotheekkast
    • BBQ Restaurants
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

picanha

Picanha Steak, een goed bewaard geheim

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

PublicityšŸ”„šŸ„©Ā REVERSE SEARED CƔTE ƀ L’OS ON THE WEBE PublicityšŸ”„šŸ„©Ā REVERSE SEARED CƔTE ƀ L’OS ON THE WEBER GENESIS IIĀ šŸ„©šŸ”„Ā 
The secret to a perfect steak?Ā  Low temperatureĀ first, blazing heatĀ after.Ā 
A thickĀ cĆ“teĀ Ć Ā l’osĀ deserves the reverse sear treatment. Gently bring the meat up to temperature, then finish it overĀ  scorchingĀ hot grates for that deep, caramelized crust.Ā 
šŸ”„ Reverse Seared CĆ“te Ć Ā l’OsĀ RecipeĀ 
You’llĀ need:Ā 
* 1 CĆ“te Ć Ā l’OsĀ (1–1.2 kg)Ā 
* Coarse sea saltĀ 
* Freshly cracked black pepperĀ 
* Optional: butter, garlic & thyme for finishingĀ 
Ā 
Method:Ā 
1ļøāƒ£ Preheat yourĀ  gasbarbecueĀ forĀ indirect cooking at 120°C (250°F).Ā 
2ļøāƒ£Ā Generously season the steakĀ generouslyĀ with salt and pepper.Ā 
3ļøāƒ£ Place theĀ  steakĀ on overĀ theĀ indirectĀ sideĀ heatĀ and cook until an internal temperature ofĀ 48°C (118°F).Ā 
4ļøāƒ£ Remove the steak and increase the grill temperature to maximum heat.Ā 
5ļøāƒ£ Sear directly above the burners forĀ 60–90 seconds per side, including the fat cap.Ā 
6ļøāƒ£ Remove atĀ 52–54°C (125–130°F)Ā for perfect medium-rare.Ā 
7ļøāƒ£ Rest for 10 minutes before slicing.Ā 
šŸ”„ Crispy crust.Ā ā€ØšŸ”„ Perfect pink center.Ā ā€ØšŸ”„ MaximumĀ  flavor.Ā 
Steakhouse quality, straight from your backyard.Ā 
#CoteALos #ReverseSear #WeberGenesis #SteakLovers # GrillMasters LiveFireCooking GhentlemensBBQ BeefLover @weber_belux @primagaz_belgium
šŸ”„šŸ„© STEAK NIGHT DONE RIGHT šŸ„©šŸ”„ A perfectly grilled šŸ”„šŸ„© STEAK NIGHT DONE RIGHT šŸ„©šŸ”„

A perfectly grilled steak on the Weber Genesis II and a generous spoonful of fresh homemade chimichurri.

Sometimes the best meals are the simplest ones.

A hot grill, quality beef, and a sauce packed with fresh parsley, garlic, olive oil and a touch of acidity. The rich, juicy steak meets the bright and herbaceous chimichurri for a combination that never disappoints.

The Genesis II delivers that beautiful crust, while the chimichurri brings freshness and balance to every bite.

No complicated techniques.
No fancy ingredients.
Just fire, steak and a sauce that was made for it.

Who else thinks chimichurri is the ultimate steak companion? šŸ”„šŸ‘‡

#SteakNight #WeberGenesisII #Chimichurri #BBQReels #SteakLovers GrillLife BBQCooking LiveFireCooking GhentlemensBBQ Foodie MeatLovers BBQLife
šŸ”„šŸ„© STEAKS COOKED DIRECTLY IN THE FIRE šŸ„©šŸ”„ Forget t šŸ”„šŸ„© STEAKS COOKED DIRECTLY IN THE FIRE šŸ„©šŸ”„

Forget the grill grate. Forget the hot plate.

These steaks are cooked the old-school way: directly in the flames, suspended above glowing embers and kissed by smoke from every angle.

The fire creates a beautiful crust while the radiant heat slowly cooks the inside to perfection. Fat drips into the flames, sending up bursts of smoky flavor that become part of the steak itself.

This isn’t just cooking.
It’s theatre.
It’s primal.
It’s BBQ at its purest.

No fancy tricks.
No complicated techniques.
Just fire, beef and patience.

Would you dare to cook your steak this close to the flames? šŸ”„šŸ„©

#Steak #LiveFireCooking #OpenFireCooking #CavemanStyle #BBQReels SteakLovers FireCooking GhentlemensBBQ MeatLovers OutdoorCooking TomahawkSteak BBQLife
šŸ”„šŸ¦Ŗ WHITE WINE MUSSELS ON THE HOT PLATE šŸ¦ŖšŸ”„ Who say šŸ”„šŸ¦Ŗ WHITE WINE MUSSELS ON THE HOT PLATE šŸ¦ŖšŸ”„

Who says mussels need a pot? Throw them straight onto the hot plate and let the fire work its magic.

The juices from the mussels mix with butter, garlic and white wine right on the cooking surface, creating an incredible smoky sauce packed with flavor.

šŸ”„ White Wine Mussels on the Hot Plate

You’ll need:

* 2 kg fresh mussels
* 50 g butter
* 2 shallots, finely diced
* 3 cloves garlic, minced
* 250 ml dry white wine
* Fresh parsley, chopped
* Juice of ½ lemon
* Freshly cracked black pepper

Method:

1ļøāƒ£ Heat the cooking plate until it’s nice and hot.

2ļøāƒ£ Melt the butter directly on the plate and sautĆ© the shallots and garlic until fragrant.

3ļøāƒ£ Add the mussels directly onto the plate and spread them out.

4ļøāƒ£ Pour the white wine over the mussels and let it sizzle.

5ļøāƒ£ Using spatulas, toss the mussels regularly for 5–8 minutes until they open.

6ļøāƒ£ Finish with fresh parsley, lemon juice and black pepper.

7ļøāƒ£ Serve immediately with grilled bread to mop up all those delicious juices.

šŸ”„ No pot.
šŸ”„ No lid.
šŸ”„ Just fire, wine and perfectly cooked mussels.

#Mussels #WhiteWineMussels #OFYRCooking #OpenFireCooking #SeafoodBBQ LiveFireCooking BBQReels GhentlemensBBQ FireFood
šŸ”„šŸ„©šŸŒ¶ļø GRILLED KIMCHI & STEAK — THE PERFECT BBQ COMB šŸ”„šŸ„©šŸŒ¶ļø GRILLED KIMCHI & STEAK — THE PERFECT BBQ COMBO šŸŒ¶ļøšŸ„©šŸ”„

Smoky steak. Charred kimchi. Bold flavors that were made for each other.

Grilling kimchi takes it to a whole new level. The heat caramelizes the sugars, softens the acidity and adds a subtle smoky flavor that pairs perfectly with a juicy steak.

šŸ”„ Grilled Kimchi & Steak Recipe

You’ll need:

* 1 Ribeye, Bavette or Striploin steak
* 250g kimchiby @kimjang_be 
* 1 tbsp sesame oil
* 1 spring onion, sliced
* Sesame seeds
* Salt & black pepper

Method:

1ļøāƒ£ Preheat your BBQ for direct high heat (250°C+).

2ļøāƒ£ Season the steak generously with salt and pepper.

3ļøāƒ£ Grill the steak for 2-3 minutes per side, then finish indirect until your preferred doneness (52-54°C for medium-rare).

4ļøāƒ£ While the steak rests, place the kimchi in a cast iron pan or grill basket.

5ļøāƒ£ Toss with sesame oil and grill for 3-5 minutes, stirring occasionally until lightly charred.

6ļøāƒ£ Slice the steak against the grain and serve with the grilled kimchi.

7ļøāƒ£ Finish with spring onion and sesame seeds.

šŸ”„ Rich beef.
šŸ”„ Smoky spice.
šŸ”„ Umami overload.

This might be one of the most underrated steak pairings you’ll ever try.

#SteakAndKimchi #KimchiBBQ #Ribeye #Bavette #LiveFireCooking BBQReels SteakLovers FireCooking GhentlemensBBQ Grill
šŸ”„šŸ„© SLOW SMOKED SHORT RIBS — WHEN THE BONE SLIDES R šŸ”„šŸ„© SLOW SMOKED SHORT RIBS — WHEN THE BONE SLIDES RIGHT OUT šŸ„©šŸ”„

This is how you know you’ve done it right.

Hours of low and slow smoke, steady heat, and plenty of patience. The result? Short ribs so tender that the bone pulls clean out with almost no effort.

Deep bark on the outside. Rich, juicy beef on the inside. Every bite packed with smoke, rendered fat and pure BBQ flavor.

No knives needed.
No tugging required.
Just pick up the bone and watch it slide free.

That’s the magic of low and slow BBQ. šŸ”„

Would you pull the bone first or take a bite first? šŸ‘‡

#ShortRibs #SmokedBeef #LowAndSlow #BBQReels #LiveFireCooking BBQLife MeatLovers SmokeRing BBQAddict GhentlemensBBQ FireCooking BeefRibs
šŸ”„šŸ„§ MEAT PIES ON THE BBQ — COMFORT FOOD WITH FIRE 🄧 šŸ”„šŸ„§ MEAT PIES ON THE BBQ — COMFORT FOOD WITH FIRE šŸ„§šŸ”„

Golden crust, smoky filling and bubbling gravy straight from the BBQ.
These meat pies are everything you want from comfort food — rich, crispy and packed with flavor.

Low heat underneath, a kiss of smoke from the fire, and a buttery crust that cracks open with every bite. Whether you fill them with slow-cooked beef, pulled pork or spicy minced meat… meat pies just hit different on the BBQ. šŸ”„

The best part?
You can prep them ahead, throw them on the grill, and let the BBQ do the work while everyone gathers around the fire.

Rustic. Smoky. Addictive.

#MeatPie #BBQComfortFood #LiveFireCooking #BBQRecipes #SmokedFood GhentlemensBBQ FireCooking BBQReels
publicity* That first smash says it all šŸ”šŸ”„Ā  Hot gr publicity* That first smash says it all šŸ”šŸ”„Ā 
Hot griddle on the Weber Genesis II, thin beef patties, and the Weber Burger Smasher creating that perfect crispy crust. 
And those caramelized onions? Absolute game changer 🤤 
Recipe (2 double smash burgers):Ā ā€ØšŸ„© 400 g ground beefĀ ā€ØšŸ§‚ Salt & pepperĀ ā€ØšŸ§… 2 large onions (thinly sliced)Ā ā€ØšŸ” 4 potato bunsĀ ā€ØšŸ„’ PicklesĀ ā€ØšŸ„« Burger sauce (mayo + ketchup + mustard + pickle relish)Ā ā€ØšŸ§ˆ ButterĀ 

Method:Ā ā€ØšŸ”„ Preheat the griddle on your Weber Genesis II over high heat.Ā 
1. Cook the onions low and slow in butter until soft and caramelized. Set aside.Ā 
2. Divide the beef into 4 loose balls of 100g each. Don’t pack them too tightly.Ā 
3. Place the beef balls on the hot griddle and smash them flat right away using the Weber Burger Smasher.Ā 
4. Season with salt and pepper. Cook for 2 minutes until a crispy crust forms.Ā 
5. Flip andcook for 1 more minute.Ā 
6. Toast the buns on the griddle.Ā 
7. Build your burger: sauce → patty → caramelized onions → pickles → second patty → top bun.Ā 
Crispy edges and buttery onions… smash burgers done right šŸ”„šŸ”Ā 
#smashburger #webergrill #webergenesis #weberbelux #burgerrecipe bbqlovers griddlecooking burgernight @weber_belux @primagaz_belgium
šŸ”„šŸ¦‘ GRILLED OCTOPUS TENTACLES — TENDER, CHARRED & F šŸ”„šŸ¦‘ GRILLED OCTOPUS TENTACLES — TENDER, CHARRED & FULL OF FLAVOR šŸ¦‘šŸ”„ 

Crispy edges, smoky char and buttery tender octopus straight off the BBQ. It looks impressive, but it’s easier than you think. 

You’ll need: 
- 1 kg cooked octopus tentacles 
- 3 tbsp olive oil 
- 2 cloves garlic, minced 
- Juice of 1 lemon 
- 1 tsp smoked paprika 
- Salt & black pepper 
- Fresh parsley 
- Optional: chili flakes 

How to make it: 
1ļøāƒ£ If using raw octopus: simmer it first for 45–60 minutes until tender. Let it cool. 
2ļøāƒ£ Mix olive oil, garlic, lemon juice, paprika, salt and pepper. 
3ļøāƒ£ Coat the tentacles and let them marinate for 30 minutes. 
4ļøāƒ£ Heat your BBQ for direct high heat (250°C+). 
5ļøāƒ£ Grill the tentacles for 2–3 minutes per side until nicely charred and crispy on the edges. 
6ļøāƒ£ Finish with fresh parsley, extra lemon juice and chili flakes. 

Serve with grilled bread, chimichurri or a fresh salad. 

Simple ingredients. Big fire flavor. šŸ”„ 

#GrilledOctopus #SeafoodBBQ #BBQRecipes #LiveFireCooking #OctopusTentacles GhentlemensBBQ FireCooking BBQ
Volgen op Instagram

Populaire BBQ recepten

Steak op de BBQ Reverse Sear
Bruschetta op de bbq
kreeft op de bbq
mosselen met whisky en gember in de wok

Footer

Volg ons:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2026 Ā· GHENTlemen's BBQ Ā· Log in