From the Guides
Recipes from the fire
This is the library the Experience Guides and the Experience generator draw from: every preparation written out to the degree, with footage from our own fire. Mark your favourites — the community helps decide what goes into new Guides.
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.
Stuffed pull-apart bread from the kettle
A round loaf, scored crosswise and stuffed with garlic butter, cheese and spring onion, baked indirect until the crust is golden brown. Onto the table on its board — and everyone tears off their own piece.
Bruschetta rounds from the oven
The opener of every Experience: rounds of twenty bruschetta at a time, five variations per board. The bread goes in the oven, the barbecue stays free for the meat — and there's always something warm on the table.
Prawns from the cast-iron pan
Cast iron on the coals, garlic in the oil and the prawns in after it — this dish doesn't need anything more. The pan goes from the fire straight onto the table.
Grilled pineapple with lime
The dessert that fits on the grate: slices of pineapple, caramelised over the dying coals, with lime and a pinch of sea salt. Simple, and gone every single time.
Stuffed tomatoes from the grill
Firm tomatoes, packed with a green filling of herbs, garlic and aged cheese, in cast iron next to the coals. Vegetarian, colourful and surprisingly smoky.
Kids' burgers with bacon mayo
The finale of the evening belongs to the kids: sturdy beef burgers on a soft bun, with bacon mayo or a fresh pickle relish. The hot sauce sits next to the plate, not on it — so the smallest eater leaves just as happy as the biggest.
Salad with grilled peach & burrata
Sweet, smoke and cream on one plate: peaches with grill marks, creamy burrata, bitterness from chicory and crunch from toasted hazelnuts. The chipotle-honey vinaigrette pulls it all together.
Picanha off the board
Reverse sear the way it's meant to be: first slow and indirect to 48°C, then short and hard over the coals for the crust. Medium-rare off the board, with chimichurri on the side.
Steak sandwich with mustard mayo
Skirt steak off the hot fire, to a core temperature of no more than 50°C, ten minutes of rest and only then the knife. On crusty ciabatta with mustard mayo, this becomes the sandwich your guests will ask for at the next party.
Salmon skewers with lemon & dill
Cubes of salmon and half-slices of lemon alternating on the skewer, a thin coat of oil and plenty of dill. Grill short and hot — the lemon caramelises and the salmon stays juicy.
Base preparations
The sauces that carry everything
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