This weekend it was a gooood weekend! The weather was fantastic, forecast was good and I hade the fridge filled with beautiful ingredients. Also, it was something I wanted to try for quite some time now. Boeuf bourguignon, Dutch Oven Style.
I started out on saturday to cut the beef in squares of about 1 inch. I had about 2,5 kg of meat, so a big bowl full of meat was the end result.
Continue reading Boeuf bourguignon from the Dutch Oven
This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.
I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.
Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.
Ribs…. what is there to say about ribs that hasn’t been said a million times before on just as many websites on the internet…. We all just love them! In order to show you a bit more about the ribs we do and will do, I’ll try and enthusiasm you as much as I can here.
When doing baby back ribs, I usually order them through a dutch company called beefensteak. They sell really nice cuts of meat and the deliver really quick in styrofoam boxes with artificial ice. It should remain frozen for 48 hours, as far as I know.
This is one of my favorite BBQ recipes, as it doesn’t take that much time to prepare, and when executed properly, it can’t go wrong.
Besides, the kids love it!
I usually make a large amount of rub, so I can do it a few times before I have to make it again. For this I use the classic bbq rub, described in the Rubs section from the side menu.
Of course, you need a chicken, a full beer can and a BBQ too, but I guess you already know that…
Fenix BBQ 