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It's BBQ time! Finally. At Julien Deluxe you'll find everything you need for a sunny top BBQ! From steak planks to Belgian gin . What are you waiting for?

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  • Make the most of the outdoors: The Ultimate Guide to Barbecuing in Your Garden

    In the warm summer months, there is nothing more enjoyable than spending time outdoors with friends, family and of course, great food. One of the most popular activities for outdoor fun is barbecuing in the garden. Whether you are a seasoned barbecue master or just starting to take steps in the barbecue world, the tips in this guide will help you to refine your barbecue skills and make your next garden party a great success.

    1. TIP 1 - Choose the right barbecue : there are charcoal, gas and electric barbecues. They all have their advantages and limitations. Look at your budget, the space you have available and your personal preferences to determine which device you are going to buy. Are you looking for a device to enjoy a nice barbecue with two people, for example? Or do you regularly have a whole bunch of people at the table? Do you like the irresistible aroma of charcoal or do you prefer to plug it in so you can start grilling straight away? The answers to these questions will not only determine which type of device is suitable for you, but also its size.
    2. TIP 2 - Use the right accessories : a spatula and tongs are the minimum accessories you need to barbecue properly.
    3. TIP 3 - Learn the perfect grilling techniques : each type of appliance has its own way of lighting it and reaching the right temperature. There are direct and indirect grilling methods for different types of food. Take the time to master all of these. You can also learn how to avoid common grilling problems, such as burning or drying out food.
    4. TIP 4 - Experiment with the most delicious barbecue recipes : read further in this article a number of recipes for the most delicious meat, fish, vegetable and potato dishes and also desserts on the barbecue. But certainly also let yourself be inspired to experiment with variations on the recipes and make your barbecue experience complete.
    5. TIP 5 - Follow safety instructions : follow all safety instructions of your barbecue appliance regarding handling fuel, positioning the appliance stably, keeping it out of reach of children, etc., to avoid the risk of fire and various accidents. It is also important to follow the advice for safe preparation and storage of food, to prevent food poisoning.

    Barbecuing in the garden is a fun and tasty experience for anyone who loves good food and outdoor living. Follow the tips and advice in this article and your next barbecue garden party will be an unprecedented success!

  • The tastiest barbecue sauces - 8 x Pimp your mayonnaise

    Of course, you can buy ready-made sauces for the barbecue in the supermarket. But they taste even better if you make them yourself! And this doesn't have to be a lot of work. For example, you can easily pimp your mayonnaise and transform it into delicious, original sauces for the barbecue. Here are a few ideas:

    1. Mustard mayonnaise : mix 250ml of your favourite mayonnaise with 2 teaspoons of soft mustard and 2 teaspoons of liquid honey for a surprisingly delicious sweet and sour sauce. Add a little lime juice if desired. You can vary by adding some dried or finely chopped fresh herbs such as dill or tarragon. Bonus tip from Julien: vary the mustard by replacing the soft mustard with spicy Dijon mustard, or with slightly sweet mustard.
    2. Southern tomato mayonnaise : cut a few sun-dried tomatoes and a clove of garlic into small pieces and mix them into the mayonnaise. Bonus tip from Julien: save the oil in which the sun-dried tomatoes were for other preparations. This oil is deliciously seasoned and can serve perfectly as a base for a marinade or to fry potatoes in.
    3. Rhubarb mayonnaise : yes, you read that right, rhubarb mayonnaise. Mix 3 parts mayonnaise with 1 part rhubarb jam or rhubarb compote. A deliciously fresh sauce for minced meat on the barbecue, such as a hamburger or a sausage. Bonus tip from Julien: replace the rhubarb with fig jam. You will be amazed by the deliciously fresh touch that this sauce gives to your barbecue meat dishes.
    4. Truffle Mayonnaise : Add a few drops of truffle oil to mayonnaise for a delicious sauce that will make you feel luxurious. Don't overdo it with the truffle, a few drops per 4 tablespoons of mayonnaise is fine to start. Experiment with a drop more or less to suit your taste. A great match with steak or pork on the BBQ.
    5. Pimped tartare : there are already many recipes to make tartare yourself. Maybe you just don't feel like doing this, but you want something more than the ready-made tartare sauce that you can buy in the supermarket. Well, then you just pimp that ready-made sauce. Finely chop an onion or a shallot and cut a few small gherkins into pieces. Mix this with 1 part mayonnaise and 1 part ready-made tartare sauce. You should not chop the onion or the gherkins too finely. There may well be some "bite" to this sauce. Delicious with grilled fish but also with salmon in papillote on the barbecue.
    6. Salmon mayonnaise : drain a can of pink salmon very well and remove the bone from the salmon. This salmon also exists without bones, which is very handy. Now crush the salmon very finely and mix an amount of it to your liking with mayonnaise. Very tasty with fish dishes on the barbecue. You can also add a very finely chopped onion, capers or gherkins to this sauce. A boiled egg, crushed very finely, also goes well with it. Bonus tip from Julien: replace the salmon with tuna from a can. Use tuna in oil and possibly mix the tuna or salmon with the mayonnaise for a deliciously creamy sauce.
    7. Pesto-mayonnaise : mix a little pesto with mayonnaise for a southern sauce. Experiment with the amount of pesto until you find the perfect ratio. Start with one teaspoon of pesto to 4 tablespoons of mayonnaise. Delicious with grilled potatoes but also with grilled steak and tuna. Bonus tip from Julien: vary with the pesto: pesto genovese, pesto rosso, pesto calabrese, which is your favorite?
    8. Pickles mayonnaise : mix 250ml of mayonnaise with 2 teaspoons of pickles and 2 teaspoons of liquid honey for a surprisingly tasty sauce that goes perfectly with grilled fish and meat dishes. Bonus tip from Julien: replace the honey with 2 teaspoons of canned pineapple juice.

  • A delicious summer barbecue sauce belongs in a summer bowl :
  • Pip Studio Kom Jolie Flowers lichtgroen 12cm
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Pip Studio

Pip Studio Come Jolie Flowers light green 12cm

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  • The tastiest dishes on the barbecue

  • 1 - Main course: Stuffed chicken fillet on the barbecue

    Press person:

    • 1 chicken fillet
    • 1 slice of smoked ham
    • 3 tablespoons herb cheese
    • a few slices of sun-dried tomatoes
    • salt and pepper
    • silver paper

    Cut the chicken fillet in half lengthwise and fold it open. Season both sides with salt and pepper. Generously spread the herb cheese on the inside. Place the smoked ham on the herb cheese and then the sun-dried tomatoes. Now fold the chicken fillet closed and wrap it in silver foil. Make sure that the silver foil is not too tight around the chicken. Place the parcels on the barbecue and turn them over halfway through the baking time. Experiment with the baking time on the barbecue; if necessary, make a test parcel. Chicken fillet must be cooked to the core, but of course we don't want dry-baked chicken. Much depends on the thickness of the chicken fillet, the thickness of the filling, the type of barbecue, the temperature, etc.

    Bonus tips from Julien:

    • vary by replacing the herb cheese with another variant. There are many types with herbs, with or without garlic, with sun-dried tomatoes, natural, with figs, with ham, etc. You can also make a cheese mixture by mixing two different types together, for example. Beat the cheese well and add a little natural yoghurt or milk if necessary. Not too much because the mixture should not become too liquid. Beat until a homogeneous mixture
    • vary by replacing the smoked ham with bacon, salami, raw ham or cooked ham
    • vary by seasoning the chicken with nutmeg, paprika powder (regular or smoked), tarragon or thyme
    • vary by beating some herb cheese with a little tomato puree, season to taste. Put this mixture on the silver paper and place the chicken on top. Put some more of this mixture on top of the chicken and then close the silver paper
    • vary by first placing some small cut vegetables on the silver paper and then place the chicken fillet on top of the vegetables. Think of mushrooms, plum tomatoes, pieces of pepper, zucchini, a few onion rings, broccoli, or whatever you like
    • make sure the silver paper is sealed everywhere. Do not use silver paper that is too thin; use a double layer if necessary.

  • 2 - Dessert: Apples with Calvados and raisins on the barbecue

    Per person:

    • 1 small apple
    • 2 tablespoons butter
    • 1 tablespoon brown sugar
    • 10 raisins
    • Calvados
    • silver paper

    Soak the raisins in the Calvados. Mix the butter with the brown sugar, the soaked raisins and a few drops of Calvados. Do not use too much Calvados because then the mixture will become too liquid. Peel the apple, remove the core from the apple and cut it into large pieces. Do not cut the pieces too small because we do not want to get apple sauce. Add the apple pieces to the butter mixture. Make a parcel per person with silver paper. Put the apple-butter mixture in the silver paper and close it well so that no steam can escape. Now you have made a papillote. Make sure that the silver paper is strong enough so that it certainly does not tear. If necessary, take a double layer of silver paper. Do not close the parcel too tightly. So make sure that there is still enough space for the air to circulate. Place the parcels on the barbecue and let the apples bake until done. Bonus tip from Julien: make an extra parcel that you can use as a test. You can open it during the baking process on the barbecue and poke the apples with a skewer to see if they are done.

    Bonus tips from Julien:

    • delicious with a scoop of vanilla ice cream
    • You can also leave the apple whole; remove the core with an apple corer; and then fill the apple with the butter mixture. Keep in mind that the apple will have to be on the barbecue longer this way until it is done
    • vary by using brown rum instead of Calvados
    • vary by adding a little apricot jam to the butter mixture
    • vary by adding finely ground nuts of your choice to the butter mixture