Texas beef chunks on Belgian waffles with BBQ beans and Mexican corn
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
Kettle grill, grill baskets , mix of oak and apple charcoal, oak or hickory chunks for smoking
Ingredients
• 1 kg beef neck (chuck roast)
• Rapeseed oil
• 1 kg lard
• Texas BBQ Dust
• 1 large round Belgian waffle (alternatively 4 small square Belgian waffles)
• optional: pickled wild garlic flowers
• optional: mustard caviar with whiskey vanilla flavor
• Japanese mayonnaise (e.g. from Kewpie)
• 4 tbsp ranch dressing
• 150 ml BBQ sauce
For the Texas BBQ Dust:
• 3 tbsp salt flakes
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tsp chili flakes
• 1 tbsp cane sugar
• ½ tsp celery salt
For the Mexican Dust:
• 1 tbsp salt flakes
• ½ tbsp brown cane sugar
• ½ tbsp shredded oregano
• ¼ tbsp ground cumin
• ½ tbsp smoked paprika powder
• 1 tsp garlic powder
• 1 tbsp parsley
• 1 tsp ground chipotle chili
For the BBQ beans:
• 250 g bean mix, cooked
• 2 cloves of garlic
• 1 medium red onion, diced
• some lard
• 150 ml BBQ sauce of your choice
• 1 tbsp Texas BBQ Dust
For the Mexican corn:
• 2 corn cobs, pre-cooked
• 50 g mayonnaise
• Sriracha sauce
• 2 tbsp Mexican Dust
Accessories are available in the FIRE&FOOD shop!
preparation
➊ First, prepare the spice mixes for the Texas BBQ Dust and the Mexican Dust from the listed ingredients.
Trim the beef neck and cut it into a rectangle about 5 cm thick. Rub it with a little rapeseed oil and season it all over with Texas BBQ Dust—the oil helps the rub adhere better.
➋ Set up the kettle grill for indirect grilling and fill the charcoal baskets with oak charcoal. Light the coals across the entire surface and set the grill to 110°C with the lid closed. Place 3 to 4 oak or hickory chunks on the embers and place the meat in the center of the indirect grilling area. Smoke at 110°C with the lid closed for 1.5 hours.
➌ Once the meat has a beautiful mahogany color, melt the lard in a small stainless steel dish on the grill and add the meat. It should be half submerged in the liquid lard. Increase the temperature to 150°C and cook the beef neck with the lid closed until it reaches an internal temperature of 86–88°C, basting occasionally with the lard and turning after about 1 hour (total cooking time: 3.5–4 hours).
➍ For the BBQ beans, sauté the diced onions in a little lard in a pan, add the garlic cloves, bean mix, BBQ sauce, and the Texas rub, and simmer for about 15 minutes. Season with salt and pepper.
➎ Brush the corn on the cobs with mayonnaise and a little sriracha sauce. Then sprinkle with Mexican Dust. Grill first indirectly at 160°C for 15 minutes, then grill over the coals until the corn is nicely browned, turning several times. Remove the cooked corn from the grill and cut the kernels into slices.
➏ Lightly grill the waffle(s) on both sides, then cut the large waffle into 4 pieces for serving. Arrange on plates and drizzle each waffle piece with the ranch dressing. Top the dressing with the BBQ beans and arrange the diced meat on top.
➐ Drizzle with BBQ sauce, optionally garnish with pickled wild garlic flowers and mustard caviar, and finish with a few dollops of Japanese mayo. Arrange the grilled corn slices on top and serve.
Thomas Eriksson-Fröhlich: "I mostly use good charcoal; it burns more cleanly and allows for higher temperatures. Briquettes should be free of binders and fillers. These can impart a bad taste and produce more ash, which can affect the airflow."
Recipe by Thomas Eriksson-Fröhlich
Thomas Eriksson-Fröhlich lives and breathes BBQ – and has done so professionally since 1993. His portfolio includes BBQ seminars, competition BBQ classes, and much more. His passion is Kamado grilling and authentic American BBQ – fused with cuisines from around the world. He successfully competes in international competitions with his team "Wildfire BBQ." www.instagram.com/wildfire_bbq
Recipe from FIRE&FOOD issue 01/2025
