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12/10/2026

T-Bone Steak With Classic Chimichurri Sauce!! Full recipe on Substack. (LINK IN BIO) A perfectly grilled T-bone, starting bone-side down to build flavour, then slowly cooked indirectly before being finished over blazing hot cast iron for the ultimate crust. 🥩 Steak from Meatlovers Van ’t Spit – Private Barbecue

11/10/2026

Côte de Boeuf Steak With Fried Potatoes & Garlic Lemon Herb Butter!! Full recipe on Substack. (LINK IN BIO) A perfectly grilled Côte de Boeuf, seasoned with flaky sea salt and slowly cooked indirect on the kamado. Flipped halfway through, then taken off the heat and rested before slicing. Served with crispy golden potato wedges, fried until crunchy on the outside and fluffy inside. Everything sliced, plated and finished with a generous drizzle of warm garlic lemon herb butter over the Côte de Boeuf and crispy potatoes. 🥩 Steak from Meatlovers

11/10/2026

Tri-Tip Steak With Fire-Roasted Salsa Sauce! A perfectly grilled tri-tip served with a smoky roasted salsa straight from the fire. The tri-tip was scored, seasoned generously with sea salt and seared fat-cap down on hot cast iron to render the fat. Then cooked indirectly until 53°C (127°F) internal temperature and rested before slicing. All the vegetables were roughly chopped, loaded into a grill basket and roasted directly over the hot coals until beautifully charred. Blended into a smoky salsa and spooned generously over the sliced tri-tip. 🥩 Steak from Meatlovers Van ’t Spit – Private Barbecue

10/10/2026

Tomahawk Steak With Hot Honey Garlic Butter!! A perfectly reverse-seared Black Angus tomahawk, seasoned simply with flaky sea salt and cooked low and slow until 46°C (115°F) internal temperature. Finished over blazing hot cast iron for a deep crust and served with a rich homemade hot honey garlic butter. The butter was blended until smooth and generously drizzled over the sliced tomahawk while still hot. Full recipe on Substack. Van ’t Spit bij – Private Barbecue

08/10/2026

T-Bone Steak With Garlic Herb Butter!! Black Angus T-bone, lightly coated with neutral oil and seasoned generously with flaky sea salt. Slowly grilled indirect, flipped at 35°C, then taken off at 46°C. The barbecue was fired up and the steak finished hard over blazing hot cast iron until 52–53°C internal temperature. Rested, sliced and finished with a generous drizzle of homemade garlic herb butter. Perfect crust. Medium-rare inside. Plenty of butter. Steak from Meatlovers Van ’t Spit – Private Barbecue

07/10/2026

Steak Roulade With Pistachio, Mortadella & Mozzarella!! Full recipe on Substack (LINK IN BIO) Bavette butterflied, pounded evenly and layered with homemade pistachio herb marinade, creamy mozzarella and mortadella. Rolled tightly, tied up and slowly cooked on the Kamado at 140°C until 52–53°C internal temperature. Rested, sliced against the grain and finished with another generous drizzle of that pistachio herb marinade. Juicy bavette. Melted mozzarella. Mortadella. Pistachio. This combination is next level. 🥩 Steak from Meatlovers Van ’t Spit – Private Barbecue

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