Choose the winner of the Butchery BBQ Battle
A little later than expected, partly due to the fire last summer, but here they finally are: the six nominees for the #butcherybbqbattle. Now it's up to you to choose the three winners from the entries below. The grand prize is a Big Green Egg worth €2,700, while the two runners-up will each win a whopping €500 in store credit.
It's up to you, so cast your votes!
1. Pork Belly on the BBQ
BBQ pork belly is all about tender meat, rich flavor, and a deliciously crispy exterior. Give the pork belly plenty of time to cook low and slow, allowing the fat to render gradually while keeping the meat beautifully juicy. Add a flavorful rub, a hint of smoke, and a sticky glaze to turn it into a true BBQ favorite. Serve it sliced, in a bun, or as bite-sized pieces to share!
2. Black Forest Pork
A combination you don't come across on the BBQ every day… pork tenderloin with cherries, espresso & dark chocolate. The pork tenderloin is stuffed with dark cherries, caramelized shallots, crispy smoked bacon, a hint of espresso, and a touch of dark chocolate. Finished with a glaze of cherry juice, balsamic vinegar, and honey, plus a subtle touch of cherrywood smoke.
Sweet • savory • smoky • bitter
3. Apple Pie Pork Belly Burnt Ends
Apple pie from the BBQ? Absolutely. But with a twist… A Dutch classic meets a true BBQ favorite: Pork Belly Burnt Ends inspired by apple pie. Smoked low & slow over cherry wood, then cooked until melt-in-your-mouth tender and coated in a sticky glaze made with apple syrup, Maker's Mark bourbon, apple, cinnamon, and butter. Served with caramelized apple compote and a crunchy apple pie crumble for that authentic apple pie experience. Sweet, salty, smoky, sticky, and just a little unconventional.
4. The 360 Minute Rib
Sometimes, there's no need to overcomplicate things. Just like this 360-minute rib, cooked low & slow on the Kamado. Served with Hasselback potatoes and homegrown coleslaw. Lean & mean, perfectly balanced with all the classics. Easy to make, delicious to eat!
5. Asian Pulled Pork Waffle
What impressed us most was the raw grated sweet potato, briefly pre-cooked and squeezed to remove excess moisture for extra crispy edges. Topped with Livar pork neck, cooked low & slow for 7 hours on the Bastard, seasoned with Asian BBQ Rub from vanbeekumspecerijen, and pulled after resting. The meat is finished with a homemade gochujang glaze (gochujang, honey, soy sauce, rice vinegar, fresh garlic, and ginger), delivering that perfect combination of Asian heat and sweetness. On top, an avocado-lime crema adds a refreshing contrast to all those smoky, sweet flavors. Finished with pickled red onion, spring onion, and sesame seeds. Sweet, smoky, tangy, and spicy in every bite.
6. Pina Colada Chicken Stew
No social media, but definitely an incredibly fun and original BBQ recipe that we just had to share online. It also came our way during the scorching heat this summer, so we made the most of it. Easy to make, great fun to prepare, and absolutely delicious. Definitely one to save for next summer!
Cast your vote now!
Voting is now closed.