The complete BBQ
Experience.
Tailor-made, delivered and cooked for you. Menu, run sheet and shopping list already add up.
Summer Party ExperienceFull run sheet & recipes
From Guide to guru
As much BBQGurus as you want
Do it yourself, have it delivered, or have it done for you.
Do it yourself
Experience Guides
Complete evenings, ready to run. From the sharing round to dessert.
Browse the GuidesDelivered
Guide + package
The meat and our rub to go with your Guide, chilled at your door. Fresh produce you pick up yourself.
How it worksDone for you
Guru at home
A guru comes and runs your evening. You join your own guests at the table.
Book a guruHow an Experience Guide works
From the first bruschetta to the last burger
01
Pick your menu
Every Guide is one evening: a sharing round, main courses, something for the kids.
02
Mise en place by day
Sauces on Thursday, the rolls on Saturday morning. The run sheet spreads the work.
03
Calculated to the gram
Every list comes in quantities for your group. Nothing to convert.
04
Grill in courses
First the bruschetta, then the rolls to 60°C. The kids close the show.
Everything that can be done ahead, is. On the night, you are the host.
The community picks
Favourites right now
Bavette roulade with spinach & Parmesan
Our pinwheel classic: a butterflied bavette layered with Parma ham, wilted spinach, sun-dried tomato, mozzarella, Parmesan and pine nuts, rolled up tight and tied. Carve it at the table — the spiral does the rest.
Bavette rolls with asparagus, bell pepper & onion
The showpiece of the Summer Party Experience: thin sheets of bavette, rubbed and rolled around pre-cooked vegetables, cooked indirect to exactly 60°C at the core.
The BigBBQ Burger
Our signature recipe, once promised on Instagram and delivered here: the BigBBQ Burger. Two thin patties with double cheese, pickle, onion and our own burger sauce, stacked on a soft sesame bun — the classic, but over charcoal.
Fresh off the grill
From our fire
The kamado is smoking. Time to pull up a chair.
The sharing round: bruschetta off the board, glass of red on the side.
Medium-rare off the board — the rest after the fire does the work.
Bavette roulade, stuffed with spinach, Parma ham and Parmesan.
Prawns in the skillet, camping style — lemon and garlic.
Bavette tartare, hand-cut just before everyone sits down.
Grilled nectarine with burrata — sweet, smoke and cream on one plate.
Even watermelon knows the grate. Surprisingly good.
First at the table?
We only email when there is a new Guide. Nothing else.
A guru with the tongs yourself?
We handle the plan, the package and the guests. You run the evening.
Become a BBQ Guru