Pork Belly Burnt Ends Style Tacos with Avocado Cream

Tacos with Pork Belly Burnt Ends Style with Avocado CreamTacos with Pork Belly Burnt Ends Style with Avocado Cream Crispy pork belly, caramelized with BBQ sauce, meets creamy avocado and fresh lime – a taco that delights all the senses! The combination of flavorful meat, velvety avocado cream, and crisp cherry tomatoes makes this recipe the ultimate street food for your barbecue. Prepared on a plancha, it creates a perfect interplay of smoky aromas and freshness. Ideal for anyone who loves BBQ and is looking for new taste experiences. Ingredients for 14 tacos: For the pork belly: 500g pork belly with or without rind 2.5 tbsp olive oil 100 ml BBQ sauce 2.5 tbsp BBQ rub Or homemade: 2 tsp sweet paprika powder 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper 2 tablespoons brown sugar 2 tsp salt 1 tsp black pepper For the avocado cream: 2 ripe avocados 2 tbsp lime juice 2 tbsp Greek yogurt 1 clove of garlic salt and pepper For the tacos: 14 small corn tortillas 4-5 cherry tomatoes 2 limes Fresh coriander Preparation: The pork belly should be about 4 cm wide so that it can be cut into slices about 1 cm wide. Mix olive oil with BBQ rub and coat the pork belly with it. Preheat the griddle to medium-high heat. Meanwhile, prepare the avocado cream: Peel and roughly chop the garlic. Puree the avocados with lime juice, yogurt, and garlic in a blender until smooth, and season with salt and pepper. Place the pork belly slices on the preheated plancha and slowly fry them carefully on both sides until golden brown and crispy – about 5–6 minutes per side. Towards the end, brush with BBQ sauce and let it caramelize briefly. Wash the cherry tomatoes and limes, quarter them and set aside. Briefly warm the tortillas on the plancha. Then spread them with avocado cream, top with a slice of pork belly, a piece of cherry tomato, and coriander. Finally, drizzle with lime juice and serve directly from the plancha.

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Sandwich with bacon & aioli

Hearty sandwich with bacon & aioli For 5 people Ingredients: For the aioli (several servings): 2 egg yolks 2-3 cloves of garlic approx. 300 ml sunflower oil 1 tablespoon honey 1 tablespoon mustard Juice of one lemon salt and pepper For the sandwich: 5 white baguettes 250 g high-quality bacon approx. 200 g Cheddar cheese about 3 tomatoes Leaf salad (optional) 8-10 tablespoons aioli preparation For the aioli Ensure all ingredients are at the same temperature and place them in a large, narrow container with a hand mixer. Let everything stand for a while so the ingredients reach roughly the same temperature and the aioli doesn't curdle. Move the hand mixer to the bottom of the container and turn it on at the lowest speed. Slowly pull the mixer up until all the oil is incorporated. Season as desired. Chill the aioli for a while before serving. It will keep in the refrigerator for one week. If your mixer doesn't have a speed control, don't mix the ingredients; just pulse it in two-second intervals. For the sandwich Preheat a portable grill and begin grilling the bacon. Turn the strips over as soon as they begin to change color (2-3 minutes). Grill the baguette halves next to the bacon on the grill. Once the bacon is crispy, place the cheese slices on top before serving—they will melt quickly. Remove the baguette from the grill a little early; it shouldn't be hot when served. Spread the aioli on the bottom half, add tomato slices and lettuce, if desired, and top with the crispy bacon and cheese. Close the baguette and serve.

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Bacon Leek Quiche Recipe – How to easily prepare classic Quiche Lorraine

French Bacon, Leek, and Gruyère Quiche from a Classic Shortcrust Pastry Recipe Serves 6 Preparation time 60–90 minutes INGREDIENTS FOR THE CRUST (SHORTCRUST PASTRY) 250 g flour 140 g butter (cold and in pieces) 1 tsp salt 1 large egg yolk 2 tbsp cold water FOR THE FILLING 200 g thick-cut bacon, cut into 1.5 cm cubes 1 large or 2 small leeks, white and tender green parts only, thinly sliced 1 tsp chopped thyme leaves Salt and freshly ground white pepper 220 g grated Gruyère cheese 2 eggs 1 egg yolk 2 cups heavy cream TIP If you prefer an easier option, you can buy ready-made shortcrust pastry for the Quiche Lorraine at the supermarket. Preparing the Crust (Shortcrust Pastry): Place the flour on a work surface, form a well, add the cold butter in pieces, season with salt, and knead everything with your hands to form a crumbly shortcrust pastry. Add the egg yolk and water and knead everything again to form a firm dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for approx. 30 minutes. In the meantime, prepare the filling: Grill the bacon on the griddle plate over medium heat until golden brown and crispy. Set the bacon aside and scrape the griddle plate clean, leaving about 1 tablespoon of fat on the griddle plate. Allow the griddle plate to cool slightly, then add the leeks and thyme, season with salt and white pepper, and fry over medium heat, stirring occasionally, until the leeks are soft but not browned. Transfer to a bowl and let cool. Stir in the reserved bacon and grated Gruyère. Preparing the Shortcrust Pastry for the Quiche: Remove the dough from the refrigerator, knead it briefly again on a floured surface, and roll it out with a rolling pin to a thickness of approx. 3 mm. Using the rolling pin, transfer the dough into a buttered pan, press lightly, and trim off the excess edges with a knife. Very important: Prick the dough several times with a fork – this prevents air bubbles during baking. To ensure the quiche crust is nice and crispy, blind baking (pre-baking) is recommended. To do this, line the dough in the pan with baking paper, weigh it down with some dried lentils or beans, and bake on the preheated griddle plate at 180 °C for approx. 10 minutes. Then remove the dough from the griddle plate, remove the baking paper and lentils, and let it cool. Finishing the Filling and Baking the Quiche: Fill the cooled shortcrust pastry shell with the bacon and leek filling. In a bowl, whisk the eggs with the egg yolk and cream. Season lightly with salt and white pepper. Pour the egg and cream mixture into the tart shell over the bacon and leek filling (carefully, do not overfill the edge) and bake for approx. 30 minutes at 200 °C, placing the tart on the baking accessory, until it has risen and is lightly browned. For optimal temperature control, it is recommended to set the burner under the baking accessory to low-medium and the other burners to high to ensure better hot air circulation. Let the quiche cool for 15 minutes before serving.

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Pork fillet wrapped in bacon

Tender pork fillet wrapped in bacon & strawberry balsamic sauce Ingredients: 1 piece of Iberico pork fillet 1 pack of pancetta or bacon 10 strawberries 1 bunch of green asparagus 3 tbsp strawberry jam 200 ml balsamic vinegar Freshly ground Tellicherry pepper Chili salt flakes olive oil 1 tsp smoked paprika powder 1/2 tsp dried jalapeños 1 small onion 1 handful of fresh basil leaves preparation 1. Cut off the ends of the green asparagus and rub with olive oil. 2. Cut strawberries into small pieces. 3. Trim the pork fillet and remove excess fat and silver skin. Use the trimmings later for browning. 4. Preheat the grill to approximately 190-210 degrees indirect heat. 5. Season the pork tenderloin with a pinch of chili salt and freshly ground pepper. Layer the pancetta, overlapping it by about a third, and then season again with freshly ground pepper, smoked paprika, and dried jalapeños (no chili salt). Roll the pork tenderloin in the mixture and let it rest for 15 minutes. 6. For the sauce, sear the pieces in a little olive oil and then remove from the pan. Sauté the onion (diced beforehand) in the remaining fat, then deglaze with balsamic vinegar. Allow the vinegar to reduce by 1/3, then stir in the jam. When the sauce is nice and smooth, keep warm. 7. Grill the pork fillet wrapped in bacon all around on the grill over direct heat, then place it on the indirect side and cook until the core temperature reaches 63 degrees. 8. In the meantime, grill the asparagus and then keep it warm in the grill. 9. To serve, pour the sauce over the pork fillet and garnish with strawberry pieces, finely chopped basil, and the asparagus.

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Rolled roast

Rolled roast with aromatic filling Equipment Campingaz® cast iron pan Campingaz® Culinary Modular Rotisserie Spit Set Ingredients 2.7 kg pork loin 350 g date cream 1 pack of bacon 2 tbsp BBQ rub marinade Parsley 1 bunch of carrots 1/2 tbsp chili flakes 1/2 tbsp Madras curry powder 4 tbsp olive oil 1 pinch of coarse sea salt 1 pinch of freshly ground Tellicherry pepper maple syrup preparation Fry the bacon in a pan until crispy, then chop it finely with a knife. Set aside until ready to use. Trim the pork loin, removing any excess fat. A thin layer of fat may remain, however. Cut the pork loin in a spiral shape. To do this, lay the pork loin flat so that you can make a lengthwise cut that corresponds to approximately 1/3 of the total thickness. Cut from right to left, but do not cut all the way through. Then unfold it, cut back the same thickness, and unfold it again. This means you cut the loin with two cuts so that you can open it completely. Now season the pork inside and out with the BBQ rub. Brush the inside of the rolled roast with the date cream. Then sprinkle the chopped bacon and chopped parsley evenly over it. Roll up the roast and tie it with butcher's twine. Now insert the rod of the rotisserie through the center and secure it with the meat forks on the right and left sides. Preheat the grill to approximately 150 degrees Celsius. The rolled roast will cook for approximately 1 hour. The internal temperature of the rolled roast should be approximately 63 degrees Celsius. In the meantime, peel the carrots, cut off 2 cm of the stalk and marinate in a bowl with olive oil, chili flakes, curry powder, salt and pepper for about 15 minutes. Preheat the grill to 220 degrees Celsius and grill the carrots for about 15 minutes, ready to serve with the roast. Brush them twice with maple syrup during these 15 minutes. Season with more chili flakes before serving, if desired. Once the rolled roast has reached an internal temperature of 63 degrees Celsius, remove it from the grill, remove the rotisserie, and carve into slices. Serve with the caramelized carrots.

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Grilled pork with roasted potatoes and pepper salad

Grilled pork, roasted potatoes and pepper salad with mustard dressing For 5 people Ingredients: For the meat: 5 x 200 g pork neck 1 sprig of thyme 2 teaspoons ground mustard seeds 1 teaspoon ground bay leaves (or a few whole leaves) 1 heaped teaspoon of garlic powder (or 4 crushed cloves) about 1 tablespoon of salt 1 small teaspoon of black pepper 1 pinch of sugar 3 tablespoons sunflower oil For the salad: approx. 750 g grilled potatoes 2-3 grilled peppers 1 onion leaf parsley 5 tablespoons of oil about 2 tablespoons of vinegar 1 full tablespoon of mustard 1 teaspoon liquid honey Salt, black pepper (to taste) preparation For the meat If possible, tenderize the pork a few times with a meat tenderizer—this will make it nice and tender. Make a marinade from the ingredients, excluding the meat and oil. Generously drizzle the marinade over the meat, place it in a bowl, and drizzle with the oil. Marinate the meat in the refrigerator, ideally overnight, or at room temperature for at least 90 minutes. Finally, grill the meat on a hot grill rack, turning occasionally, for about 7 to 9 minutes. Let the meat rest under aluminum foil for a few minutes before serving. For the salad Cut the potatoes and bell peppers into small pieces and place them in a bowl. Add the finely chopped onion and chopped parsley. Make a dressing with oil, vinegar, mustard, and honey and drizzle over the salad. Mix everything together and season with salt and pepper to taste. When serving, you can also add the chimichurri sauce from page XY.

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Spareribs with Smoked Paprika

Spare Ribs with Smoked Paprika Tender grilled spare ribs with aromatic smoked paprika are the epitome of true BBQ indulgence. With this slow-cooked grill classic, you'll achieve exceptionally juicy spare ribs with a savory, homemade barbecue sauce that impresses with paprika, honey, and subtle smoky notes. Thanks to indirect heat and a sufficiently long cooking time, the spareribs become butter-tender and practically fall off the bone – perfect for the gas grill. Served with glazed corn on the cob, this recipe is ideal for long summer evenings, grill parties, or authentic low-&-slow BBQ. If you want to grill spare ribs like a pro, you'll find the perfect recipe here for intense flavor and a true BBQ feeling, whether in the oven, on the grill, or in a smoker.   For 4 people Preparation: 60 minutes Cooking time: 2.5 hours Difficulty: ** For the Barbecue Sauce 2 tbsp olive oil 1 clove garlic 1 onion 140 g tomato paste 2 tbsp tomato vinegar 2 tbsp liquid honey 10 cl poultry broth 5 cl red wine 2 tbsp Worcestershire sauce 1 tsp yellow mustard 1 small bunch of thyme 1 tbsp paprika (smoked) Salt and pepper For the Spare Ribs 4 corn on the cob with leaves 50 g soft butter 1 tsp smoked paprika Zest of one lime 1.5 kg ribs (Baby Back Ribs or Spare Ribs) Peel and finely chop the onion. Peel the garlic, chop it as finely as possible, and sauté both in a little olive oil. Add the tomato paste and vinegar and simmer over low heat for a few minutes. Add the remaining ingredients and simmer for about ten minutes. Pour into a sterilized canning jar, let cool, then refrigerate. It's best to prepare the BBQ sauce the day before so it can fully develop its flavor. Also prepare the spare ribs the day before. To do this, remove the silver skin covering the bone side of the ribs and score the fat layer crosswise. Place the ribs on a baking sheet or large plate, brush with the barbecue sauce, cover with cling film, and refrigerate overnight. Preheat the grill (gas grill or charcoal grill) over indirect, low heat. Wrap the spare ribs in aluminum foil and cook for about 1.5 hours (according to the popular 3-2-1 method, this is the first step of slow cooking). Then turn the ribs and continue grilling for another 1 hour. Remove the aluminum foil and let the ribs rest open for about 15 minutes, glazed with BBQ sauce. Prepare the corn on the cob: Carefully pull back the corn husks without completely removing them, and remove the silk threads. Cover the cobs with the husks again and place them in a water bath for about 15 minutes to prevent them from burning on the grill. Then drain thoroughly. Mix the soft butter with smoked paprika and lime zest to create an aromatic herb butter. Brush the corn on the cob with it and cook on the grill over medium heat for about 10 to 15 minutes. Turn regularly and brush with butter so they are nicely glazed. Serve the finished spare ribs (the spareribs are now tender and juicy), the glazed corn on the cob, and the remaining BBQ sauce together.

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Choripan - Chorizo ​​Baguette

Choripan - chorizo ​​baguette with chimichurri sauce For 5 people Ingredients: For the sauce: 1 handful of oregano (5 g) 1 handful of coriander (5 g) 1 small red onion 1 large handful of flat-leaf parsley (15g) 1 pinch of chili powder 1 generous teaspoon of Dijon mustard 1 generous teaspoon of honey 3 cloves of garlic 60 ml olive oil 3 tablespoons of wine vinegar salt, black pepper In conclusion: 5 high-quality sausages for grilling (ideally chorizo) 5 small baguettes preparation For the sauce: Combine all ingredients, except the onion and parsley, in a small bowl and blend with a hand blender. Then add the chopped onion and parsley, mix, and let rest for at least one hour. In conclusion: Grill the sausages until crispy. Place them on a sliced ​​baguette and drizzle with some of the chimichurri sauce. This dish is perfect for parties. Everyone can grill their own sausages throughout the evening, and you won't have to do any work.

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Delicious spare ribs

Delicious, Juicy Spareribs with BBQ Marinade and Aromatic Spice Blend   Preparation time: 20 minutes Cooking time: 60 minutes Serves 4 Ingredients 4 pounds pork ribs (spareribs or baby back ribs) 2 tablespoons paprika 2 teaspoons dried basil ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground red pepper ¼ teaspoon black pepper 2 sheets heavy-duty aluminum foil (approx. 24 x 18 inches), lightly sprayed with non-stick cooking spray 8 ice cubes 1 cup barbecue sauce ½ cup apricot jam 1 tablespoon brown sugar for a caramelized note Instructions Preheat the grill. Divide the pork ribs into sections of 4-6 ribs each. In a small bowl, mix paprika, basil, onion powder, garlic powder, red pepper, black pepper, and brown sugar. Season the ribs on both sides with this spice blend. Turn off one burner of the gas grill and place the ribs on the opposite side of the burner (indirect grilling). Alternatively, you can place the ribs on the warming rack. Place 4 ice cubes on the ribs to create a gentle steam that promotes tenderness. Close the grill lid to allow heat to circulate – ideal for charcoal or gas grills. Stir the barbecue sauce with the apricot jam and honey to create a sweet glaze and set aside. Grill the ribs over low heat for about 45–60 minutes, until the meat is tender and easily separates from the bone. Now place the spareribs in the grill basket and brush them generously with the barbecue-honey mixture. Grill the ribs for another 5-10 minutes, brushing them regularly during this time, until the glaze is caramelized and shiny.

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