If you want to put something special on the table during the holidays, or just as a snack, this carpaccio is a really cool dish to steal the show with.
We prepare the diamond ace like they do at many BBQ competitions, so that “first bite” is something you won’t soon forget.
If you don’t have the dry-rubs below, a good layer of salt would suffice. Don’t use oil, you want to avoid flames!
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personen20
minutes8
minutes1
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minutesDeze Aziatische carpaccio is gemaakt van diamanthaas, een mooi mager en zacht stukje vlees uit de voorvoet van de koe. En omdat de Joden geen vlees mogen eten uit het achterste deel van de koe wordt dit stuk ook wel Jodenhaas genoemd.
Je kunt dit stukje vlees ook vervangen door bijv. een zijlende, of ossenhaas.
Houd je scherm aan tijdens de bereiding
250 gr 250 diamanthaas
Steak Shake, Qlimax AP, Big Red Beef
1 1 lenteui
2 el 2 doorgebakken uitjes
3 el 3 el sojasaus
0.5 0.5 komkommer
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5.0 from 1 vote A delightful idea – a hand-filled bread, baked on cast iron, full of spicy minced meat and fragrant wild herbs. This is the kind of dish you make on a lazy Sunday afternoon when the fire is gently glowing and time seems to stand still. Think:
At Nomad Fire Co., it’s all about fire, flavor, and the ultimate outdoor life. We love cooking over open fire, the smell of smoldering wood, and the power of simplicity. But truly being outdoors is more than preparing a meal – it’s reconnecting with nature. It’s learning with your hands,
4.8 from 4 votes These Mexican carnitas were created by BBQnoeier – founder of Grill Bill and co-owner of Smokey Bandit – and combine slow cooking with an irresistible crispy bite by grilling in beef fat. The 4 kg Heydehoeve Boston Butt, sourced from sustainably raised pigs, forms the juicy
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