Three BBQ Legends. One Race. Three Incredible Recipes.

During the Historical Grand Prix Zandvoort, three BBQ Legends took on the ultimate challenge. They had just the duration of a single race to create a spectacular dish on a Kamado Joe. Performance, craftsmanship and great flavour came together in an unforgettable competition.

Ready to recreate these recipes at home? Fire up your Kamado Joe and get cooking!

Erik from BBQHelden

Indonesian-Style Burger

Ingredients

For the burgers

• 750 g ground beef

• 1 large shallot, finely chopped

• 2 garlic cloves, finely chopped

• 2 tsp ginger powder

• 3 tbsp sweet soy sauce

For the glaze

• 3 tbsp honey

• 1½ tsp rice vinegar

• 1½ tsp dark brown sugar

• 2 tsp lemon juice

• 1½ tbsp chili sauce

For the chili mayo

• 4 tbsp mayonnaise

• 2 tsp chili sauce

For the quick atjar

• 1 cucumber, cut into thin strips

• 2 small carrots, cut into thin strips

• 4 tbsp rice vinegar

• 2 tsp sugar

• Pinch of salt

To serve

• 4 brioche buns

• 4 grilled pineapple slices

• Handful of crispy fried onions

Preparation

1. Prepare the quick atjar by combining all the ingredients in a jar. Leave to pickle for at least 30 minutes (longer is even better).

2. Mix the mayonnaise and chili sauce together to make the chili mayo. Set aside.

3. Combine the ground beef, shallot, garlic, ginger powder and sweet soy sauce. Divide into four equal portions and shape into burger patties slightly larger than the buns. Chill until firm.

4. Prepare your Kamado Joe for indirect cooking at 130°C (265°F) and add a chunk of cherry wood for a mild, sweet smoky flavour.

5. While the burgers are smoking, prepare the glaze by combining all the glaze ingredients in a small saucepan over low heat. Stir until the mixture thickens slightly and coats the back of a spoon.

6. Once the burgers reach an internal temperature of 65°C (149°F), brush them generously with the glaze. Finish over direct heat, brushing with additional glaze several times until caramelised.

7. Lightly toast the brioche buns and grill the pineapple slices.

8. Assemble the burgers by spreading chili mayo on the bottom bun, topping with the quick atjar, the glazed burger, a grilled pineapple slice and crispy fried onions. Finish with the top bun and serve immediately.

Serves: 4
Cooking method: Indirect, finished over direct heat
Temperature: 130°C (265°F)
Difficulty: Intermediate

Roy from BBQJunky

Korean Skirt Steak Tacos

Ingredients

For the tacos

• 8 small flour tortillas

• 600 g skirt steak

For the marinade

• 2 tbsp soy sauce

• 1 tbsp gochujang

• 1 tbsp dark brown sugar

• 2 garlic cloves, finely chopped

• 1 tsp freshly grated ginger

• 1 tsp rice vinegar

For the gochujang mayo

• 40 g mayonnaise

• 25 g gochujang

• 1 tsp sesame oil

• 1 tsp water

For the glaze

• 50 g gochujang

• 50 g honey

• 2 tsp sesame oil

• 1 tsp rice vinegar

• 2 tsp sesame seeds

Toppings

• 3 tbsp kimchi, finely chopped

• 2 spring onions, thinly sliced

• 50 g cabbage slaw (red cabbage, white cabbage and carrot)

• Sesame seeds

Preparation

1. Prepare your Kamado Joe for direct grilling at 250°C (480°F).

2. Mix all the marinade ingredients and coat the skirt steak evenly. Let it marinate while preparing the toppings.

3. Finely chop the kimchi, slice the spring onions and season the cabbage slaw with a splash of rice vinegar and a pinch of salt.

4. Mix the ingredients for the glaze and the gochujang mayo in separate bowls.

5. Grill the skirt steak over direct heat for about 3 minutes.

6. Turn the steak over and brush the grilled side with the glaze.

7. Grill for another 2–3 minutes, depending on your preferred doneness.

8. Flip once more, glaze the second side and remove the steak from the grill. Let it rest for 10 minutes.

9. Briefly warm the tortillas on the grill until lightly toasted.

10. Slice the skirt steak thinly against the grain.

11. Fill each tortilla with kimchi, sliced steak, cabbage slaw, spring onions, gochujang mayo and a sprinkle of sesame seeds.

12. Serve immediately.

Serves: 4
Cooking method: Direct heat
Temperature: 250°C (480°F)
Difficulty: Easy

Sascha from Küstenglut

Philly Cheese Steak

Cooked on a Kamado Joe Classic Joe® Series II at the race track.

Ingredients

For the cheese sauce

• 200 ml heavy cream

• 7 slices American cheese (individually wrapped)

• 2 tsp Flut Pepper Herb Rub (or to taste)

For the steak

• 250–300 g quality beef (ribeye or sirloin), cut thick

• Beef tallow, for brushing

• Salt and freshly cracked black pepper

• Your favourite BBQ rub

For assembly

• 1 cheesy footlong sub roll, split lengthwise

• Thinly sliced pickled red onions

• Crispy fried onions

• Thinly sliced scallions

Preparation

1. Prepare the cheese sauce by gently heating the heavy cream in a saucepan. Do not let it boil.

2. Add the American cheese slices one at a time, stirring until fully melted and smooth.

3. Season with the Flut Pepper Herb Rub to taste and keep warm.

4. Prepare your Kamado Joe for direct cooking at 180–200°C (360–400°F).

5. Brush the steak generously with beef tallow and season with salt, pepper and your favourite BBQ rub.

6. Sear the steak over direct heat for 4–5 minutes per side, creating a rich, caramelised crust.

7. Move the steak to indirect heat and cook until it reaches an internal temperature of 53°C (127°F), approximately 6–10 minutes, depending on the thickness.

8. Let the steak rest briefly before slicing it thinly against the grain.

9. Lightly toast the sub roll until warm and slightly crispy.

10. Fill the roll with the sliced steak, generously spoon over the warm cheese sauce, and finish with the pickled red onions, crispy fried onions and scallions.

11. Serve immediately.

Notes from the Grillmaster

• Brushing the steak with beef tallow helps create an exceptional crust.

• For searing, use the ribbed side of the Half-Moon Cast Iron Reversible Griddle. The smooth side is ideal for toasting the sub roll.

• The pickled red onion recipe is available on Sascha's @kuestenglut channel.

• Adjust the amount of Flut Pepper Herb Rub to suit your preferred spice level.

Serves: 2–3
Cooking method: Direct heat
Temperature: 180–200°C (360–400°F)
Cook time: 20–25 minutes
Difficulty: Intermediate

Which recipe will you try first?

Whether you're craving a sweet and smoky Indonesian-style burger, spicy Korean-inspired tacos or a rich Philly Cheese Steak sandwich, these recipes prove that incredible BBQ dishes can be created under pressure—and recreated in your own backyard.

If you make one of these recipes, don't forget to share your cook and tag @kamadojoe_nl. We'd love to see your creations!