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Brahama

Chicken, salmon, , zalm, pork tenderloin, …

Chicken Grimbergen

Ingredients:

- chicken fillet

- barbecue spices

- Grimbergen beer

- fresh thyme

Preparation:

Preparation time: approx. 15 minutes

Preparation: season the chicken with barbecue spices. Fill the Aromaz trays with Grimbergen beer, and add the fresh thyme. Place the chicken on the griddle with open lid and cook it further with closed lid on average flame.

Thai Chicken

Ingredients:

- chicken fillet

- salt

- curry powder

- coconut milk, fresh basil

Preparation:

Preparation time: approx. 15 minutes

Preparation: season the chicken with salt & curry powder. Fill the Aromaz trays with coconut milk and add the fresh basil. Place the chicken on the griddle with open lid and cook it further with closed lid on average flame.

Salmon Chardonnay

Ingredients:

- salmon/salmon fillet

- fish spices

- Chardonnay white wine

- chopped vegetables

Preparation:

Preparation time: approx. 15 minutes

Preparation: Rub salmon with fish herbs. Fill the Aromaz® saucers with white wine and add the vegetables. Grill the salmon on medium heat for a few minutes, then close the lid and grill until the salmon is cooked as desired.

Salmon with green herbs

Ingredients:

- salmon/salmon fillet

- fresh garden herbs

- grounded sea salt

- fish broth

- dill

- seaweed

Preparation:

Preparation time: approx. 15 minutes

Preparation: Rub salmon with fresh garden herbs. Fill the Aromaz® saucers with fish broth and add dill & seaweed. Grill the salmon on medium heat for a few minutes, then close the lid and grill until the salmon is cooked as desired.

Pork tenderloin port

Ingredients:

- pork tenderloin

- salt & pepper

- cloves

- fruit jam

- red port

Preparation:

Preparation time: approx. 15 minutes

Preparation: season the meat with salt & pepper, pin the cloves in the meat, and rub in with the fruit jam. Fill the Aromaz trays with the red port and add some cloves.

Pork tenderloin Dijon

Ingredients:

- pork tenderloin

- salt

- black pepper

- Dijon mustard

- brown beer

- chives

Preparation:

Preparation time: approx. 15 minutes

Preparation: Rub in the meat with mustard and season with black pepper & chive. Fill the Aromaz trays with brown beer and add the chive. Grill the meat on a medium heat with closed lid.

Provencal sirloin steak

Ingredients:

- sirloin

- red wine

- Provencal herbs

- salt & pepper

Preparation:

Preparation time: approx. 15 minutes

Preparation: Fill the Aromaz trays with red wine, and add some Provencal herbs. Sear the steak on a high fire, and let it cook further on average fire with closed lid. Season the meat after grilling with salt & pepper according to your preference.

Scottish sirloin steak

Ingredients:

- sirloin

- barbecue spices

- whisky

- cloves

Preparation:

Preparation time: approx. 15 minutes

Preparation: Season the meat with barbecue spices. Fill the Aromaz trays with whisky and add the cloves.

Grilled turkey with white wine

Ingredients:

- 1 turkey (cleaned) of 2.5 to 3 kg

- 250 g butter

- pepper and coarse salt

- dry white wine

- smoker chips

For the injection marinade:

- 125 ml chicken stock

- 3 tbsp butter

- 3 tbsp lemon

- 3 tbsp cajun herbs (finely ground so they will not clog the injection needle)

Preparation:

Pour stock, butter, lemon juice and herb mixture into a saucepan and put on the fire. Heat until butter is melted. Season with (fine) salt as necessary. Allow to cool to room temperature (the butter must remain liquid) and fill the injection needle with this mixture.

Inject the meaty parts of the turkey with the mixture. Rub the turkey on the outside with the melted butter and ground pepper and salt mixture. Baste regularly during cooking. Pour dry white wine and some of the injection marinade into one of the Aromaz® saucers. Place barbecook® smoker chips in the other saucer for an extra smokey flavour.

Raise the temperature of the Brahma to ± 180°C. For this, keep the two outside burners at a low temperature setting, do not use the middle burner. Place the buttered turkey in the middle of the grid and grill indirectly at 180° C. Baste the turkey regularly with butter and top up the Aromaz® saucers if necessary. The turkey is done after about 2.5 hrs. In the meantime, enjoy a nice aperitif and the delightful aromas!

Corn on the cob with chilli butter (serves 4)

Ingredients:

- 4 cobs of corn

- 100 g farmstead butter

- 1.5 red chillies, deseeded and finely chopped

- juice of 1 lime

- 500 ml vegetable broth (2 x 250 ml)

- 1 tsp chillie flakes

- 2 tbsp chopped parsley

Preparation:

Combine farmstead butter with chillies and lime juice, and brush onto the cobs. Pour the vegetable broth into the saucers, together with the chillie flakes and the chopped parsley. Grill the cobs on the barbecue.

Chicken skewers with bell peppers (serves 4)

Ingredients:

- 6 tbsp olive oil

- 1 tsp paprika powder

- 1 tsp pepper

- 1 tsp salt

- 2 tl chicken herbs

- 2 chicken fillets, cut into pieces

- 1 red bell pepper

- 1 yellow bell pepper

- 500 ml red wine vinegar (2 x 250 ml)

- 1 tbsp honey

- 1 tsp cumin

- 1 lime, cut into wedges

Preparation:

Combine olive oil, paprika powder, pepper, salt, chicken herbs and marinate the chicken fillet pieces for 2 hours. Soak 4 skewers in cold water. Cut the bell peppers into square pieces and thread onto the skewers, alternating with the chicken fillet. Pour the red wine vinegar into the saucers, adding the honey, cumin and lime wedges. Grill the chicken skewers on the barbecue until cooked through.

Marinated steak (serves 4)

Ingredients:

- 4 steaks

- 6 tbsp olive oil

- 1 tsp pepper

- 2 tbsp soy sauce

- 500 ml tequila (2 x 250 ml)

- 2 tbsp water

- 1 chilli, deseeded and finely chopped

- ½ onion, shredded

- 1 tbsp coriander

- 1 garlic clove, finely chopped

Preparation:

Combine oil, pepper and soy sauce, and marinate the steaks in this mixture for four hours. Pat the steaks dry and fill the saucers with tequila, water, chilli, onion, coriander and garlic. Grill on the barbecue until the meat is done.

Skewered new potatoes and bacon (serves 4)

Ingredients:

- 10 new potatoes

- 4 thick strips of bacon

- 500 ml vegetable broth (2 x 250 ml)

- 1 tsp paprika powder

- a pinch of cayenne pepper

- 1 tsp chillie flakes

Preparation:

Boil potatoes, unpeeled, until tender and cut into halves. Cut bacon strips into 5 pieces. Thread potato halves and bacon pieces in alternating order onto skewers. Fill the saucers with vegetable broth, paprika powder, cayenne pepper and chillie flakes. Place the skewers on the barbecue and grill until the bacon is cooked. Serve with a spicy sauce.

Stuffed tomatoes (serves 4)

Ingredients:

- 4 ripe tomatoes, halved horizontally, seeds removed from top half

- 2 garlic cloves, minced

- 2 tsp freshly ground pepper

- 2 tsp oregano, minced

- 1 tsp rosemary, minced

- 4 tbsp olive oil

- 500 ml red wine (2 x 250 ml)

- 1 tbsp basil, shredded

- ½ onion, shredded

- 1 laurel leaf

Preparation:

Mix the garlic, oregano, rosemary, pepper and olive oil, and stuff the tomatoes with this mixture. Fill the saucers with the red wine, basil, onion and laurel. Grill the tomatoes on the barbecue until tender.

Grilled eggplant (serves 4)

Ingredients:

- 2 eggplants, cut into thick slices

- 6 tbsp olive oil

- freshly ground pepper

- 500 ml sherry vinegar (2 x 250 ml)

- 1 shallot, cut into rings

- 1 garlic clove, finely chopped

- 5 sprigs of thyme

Preparation:

Sprinkle the eggplant slices with salt and let them rest for half an hour. Brush with the olive oil and sprinkle with pepper. Fill the saucers with the sherry vinegar, shallot, garlic and thyme, and grill the eggplants on the barbecue until they are cooked.

Grilled sardines (serves 4)

Ingredients:

- 8 sardines

- juice of 2 lemons

- salt and pepper

- 500 ml white wine (2 x 250 ml)

- 1 tbsp lemon zest

- 2 tbsp tarragon, finely chopped

Preparation:

Marinate the sardines in the lemon juice for 15 minutes, pat dry and season with salt and pepper. Fill the saucers with the white wine, lemon zest and tarragon. Grill the sardines on the barbecue on both sides until fully cooked.

Grilled sardines (serves 4)

Ingredients:

- 8 sardines

- juice of 2 lemons

- salt and pepper

- 500 ml white wine (2 x 250 ml)

- 1 tbsp lemon zest

- 2 tbsp tarragon, finely chopped

Preparation:

Lamb cutlets (serves 4)

Ingredients:

- 4 large lamb cutlets

- 6 tbsp olive oil

- 2 garlic cloves, pressed

- 4 sprigs of rosemary

- 500 ml pomegranate juice (2 x 250 ml)

- 500 ml water (2 x 250 ml)

- 1 tbsp mint, finely chopped

- 1 garlic clove, cut up

- 1 tsp rosemary, minced

- 1 tsp ground pepper

Preparation:

Marinate the lamb cutlets in the olive oil, mixed with the pressed garlic and springs of rosemary, for 3 hours. Fill the saucers with the pomegranate juice, water, mint, garlic, rosemary and pepper. Grill the lamb cutlets on the barbecue.

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