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Home Groninger rollade & mosterdsoep van de kamado

BBQ Kamado Groningen Low & slow Hoofdgerecht Nederlands Roken Zomer Winter Feestelijk

Groningen at its most delicious: a low & slow rollade with real smoke flavour, paired with a creamy mustard soup you just won't find in the shop. This recipe shows what happens when you put a keij kamado large to work for true North-Netherlands classics.

The kamado keeps the temperature stable at low heat, so the meat becomes juicier hour by hour. You cook the soup at the same time on the BBQ, adding some wood chips for that subtle depth a regular pan never gives you. Serving them together is the plan — this dish calls for a table full of people.

x_ckl_recipe_markerGroninger rollade & mosterdsoep van de kamado A juicy, smoked Groninger rollade prepared on the kamado, paired with a creamy mustard soup with a subtle smoky note. This is the best of the North straight from your own BBQ. How to make Groninger rollade and mustard soup on the kamado? Hoofdgerecht Nederlands 4 personen 20 min 15 min ca. 3 uur 35 min

Light your kamado and stabilise the temperature at 160 degrees Celsius (indirect heat). Place a handful of wood chips (alder or cherry) onto the glowing coals.
Place the rollade indirectly on the grate, close the kamado and let the meat cook gently until an internal temperature of 68 degrees Celsius is reached. This takes about 2.5 to 3 hours. Check regularly with a meat thermometer.
Start the soup after an hour. Put a cast-iron pan or heatproof pot directly on the grate next to the rollade (or on a cast-iron grate above the coals in the indirect zone). Melt a knob of butter and sweat the onion until translucent, about 5 minutes.
Add the flour and stir well. Then slowly pour in the chicken stock while stirring to avoid lumps. Add the cream and the coarse Groninger mustard. Let the soup simmer gently on low heat with the lid on the pot so it picks up a subtle smoky flavour.
Taste the soup halfway through and season with extra mustard, salt, pepper and a pinch of nutmeg. Let it simmer gently for at least another 30 minutes.
Remove the rollade from the grate as soon as the internal temperature reaches 68 degrees. Loosely cover with aluminium foil and let rest for 15 minutes. Then slice into nice pieces.
Ladle the mustard soup into deep plates or bowls. Place a few slices of rollade next to the soup or serve separately on a wooden board. Garnish the soup with a drizzle of cream and some chopped chives. Enjoy.

BBQ Kamado Groningen Low & slow Hoofdgerecht Nederlands Roken Zomer Winter Feestelijk 1.2 kg Groninger rollade (pork or veal rollade) 2 tbsp coarse Groninger mustard (for the rollade) 1 tsp salt 1 tsp freshly ground black pepper 1 tsp dried thyme 2 cloves garlic, finely chopped Handful of wood chips (alder or cherry) For the mustard soup: 30 g butter 1 large onion, finely chopped 2 tbsp flour 1 liter chicken stock 150 ml heavy cream 3 tbsp coarse Groninger mustard Salt and pepper to taste Pinch of nutmeg Chives, finely chopped (garnish) A drizzle of heavy cream (garnish) Kamado BBQ Indirect cooking grate / heat shield Meat thermometer Cast-iron pan or heatproof pot Aluminium foil Cutting board Sharp knife Wooden spoon Deep plates or bowls Keij Kamado Large keij-kamado-large Meat Thermometer meat-thermometer Forged Intense Knives forged-intense-knives Cast Iron BBQ Pans cast-iron-bbq-pans Blackwell Casserole Cast Iron / Dutch oven with lid - ø 25 cm / 4 liters - without non-stick coating Blackwell Dutch oven, Braadpan Namture Acacia Cutting Board XL - 40 x 30 cm - Wooden Prep & Serving Board Namture Snijplank Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Beer Can Chicken with Crispy BBQ Baby Potatoes foodies-beer-can-chicken-met-knapperige-bbq-aardappeltjes Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Bavette with Fresh Chimichurri from the BBQ foodies-bavette-fresh-chimichurri-barbecue

Recipe

Groninger rollade & mosterdsoep van de kamado

A juicy, smoked Groninger rollade prepared on the kamado, paired with a creamy mustard soup with a subtle smoky note. This is the best of the North straight from your own BBQ.

Course	Hoofdgerecht
Kitchen	Nederlands
Servings	4 personen

Preparation time

Preparation time	20 min
Stiffen up min.	15 min
Total	ca. 3 uur 35 min

Equipment

Kamado BBQ
Indirect cooking grate / heat shield
Meat thermometer
Cast-iron pan or heatproof pot
Aluminium foil
Cutting board
Sharp knife
Wooden spoon
Deep plates or bowls

Ingredients

1.2 kg Groninger rollade (pork or veal rollade)
2 tbsp coarse Groninger mustard (for the rollade)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dried thyme
2 cloves garlic, finely chopped
Handful of wood chips (alder or cherry)
For the mustard soup:
30 g butter
1 large onion, finely chopped
2 tbsp flour
1 liter chicken stock
150 ml heavy cream
3 tbsp coarse Groninger mustard
Salt and pepper to taste
Pinch of nutmeg
Chives, finely chopped (garnish)
A drizzle of heavy cream (garnish)

How to make Groninger rollade and mustard soup on the kamado?

Light your kamado and stabilise the temperature at 160 degrees Celsius (indirect heat). Place a handful of wood chips (alder or cherry) onto the glowing coals.
Place the rollade indirectly on the grate, close the kamado and let the meat cook gently until an internal temperature of 68 degrees Celsius is reached. This takes about 2.5 to 3 hours. Check regularly with a meat thermometer.
Start the soup after an hour. Put a cast-iron pan or heatproof pot directly on the grate next to the rollade (or on a cast-iron grate above the coals in the indirect zone). Melt a knob of butter and sweat the onion until translucent, about 5 minutes.
Add the flour and stir well. Then slowly pour in the chicken stock while stirring to avoid lumps. Add the cream and the coarse Groninger mustard. Let the soup simmer gently on low heat with the lid on the pot so it picks up a subtle smoky flavour.
Taste the soup halfway through and season with extra mustard, salt, pepper and a pinch of nutmeg. Let it simmer gently for at least another 30 minutes.
Remove the rollade from the grate as soon as the internal temperature reaches 68 degrees. Loosely cover with aluminium foil and let rest for 15 minutes. Then slice into nice pieces.
Ladle the mustard soup into deep plates or bowls. Place a few slices of rollade next to the soup or serve separately on a wooden board. Garnish the soup with a drizzle of cream and some chopped chives. Enjoy.

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Why does this recipe work so well on a kamado? The ceramic walls trap heat and smoke perfectly. That gives the rollade that deep, subtle smoky flavour you never get with a regular BBQ or oven. And the soup picks up the same smoke while it simmers. Two dishes, one fire, one flavour that brings everything together.

Want to take this dish a step further? Try rubbing the rollade the evening before and letting it rest in the fridge overnight. The flavours penetrate deeper and the kamado result is even more impressive. Serve with fresh bread for the soup and you have a complete Groninger spread.

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