BBQ Beef

BBQ Beef — a bold grill and roasting blend for beef

BBQ Beef is our boldest beef seasoning for steak, brisket and everything off the smoker. We compose it in our workshop in Klingenberg am Main from salt, black pepper, long pepper, green pepper, onions, garlic, smoked salt, allspice, cloves and a pinch of chili. A warm, savoury blend with a subtle smoky note that lifts any T-bone and any pulled beef to BBQ heaven.

How to use

A classic for T-bone steak, tomahawk, entrecôte, beef fillet and brisket. Seasons burger patties, pulled beef, pot roast and beef ragout. Also for spare ribs, pepper sauce and smoker marinades. Rub on generously straight before searing or grilling.

Good to know: BBQ Beef already contains salt. Please don't add extra salt, or the meat turns too salty. A level tablespoon per 500 g of meat is usually enough.

T-bone steak off the grill in four steps

1. Take the T-bone out of the fridge an hour before grilling and pat it dry with kitchen paper.
2. Rub with coarse Pakistani crystal salt, then apply BBQ Beef generously to both sides.
3. Onto the hot grill: sear over direct heat for two minutes per side, then move to the indirect zone and bring up to a core temperature of 54 °C at around 110 °C.
4. Rest for five minutes before slicing, and serve with a pinch of Fleur de Sel and freshly ground Mélange Noir as a finish.

At a glance

• Beef spice blend with three peppers and a smoky note
• Salt is included — no extra seasoning needed
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a steak seasoning, brisket rub and burger spice

Goes well with

If you grill poultry alongside, add our BBQ Chicken, the chicken counterpart of the same workshop philosophy. For a classic French steak butter, Café de Paris is perfect. As a pepper finish we recommend Mélange Noir, the fruity Seven or the single-origin black Kerala pepper. For a ready sauce to brush on, our Painmaker BBQ Sauce is the ideal addition. Find more in our spices for grill and BBQ season collection.

Frequently Asked Questions

What can I use BBQ Beef for?
For T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.

Do I need to add more salt?
No. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.

How does BBQ Beef differ from BBQ Chicken?
BBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. BBQ Chicken, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.

How long should I leave steak with BBQ Beef before grilling?
One to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content — the meat would draw water and develop less of a sear crust.