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Home Groninger rolled roast & mustard soup from the kamado

Groninger rolled roast & mustard soup from the kamado

Name: Groninger rolled roast & mustard soup from the kamado
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1.2 kg Groninger rolled roast (pork or veal rollade); 2 tbsp coarse Groninger mustard (for the rolled roast); 1 tsp salt; 1 tsp freshly ground black pepper; 1 tsp dried thyme; 2 garlic cloves, finely chopped; Handful of smoke chips (alder or cherry wood); 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)

Gepubliceerd op 24 september 2026

BBQ Kamado Groningen Low & slow Main course Dutch Smoking Summer Winter Festive

Groningen at its tastiest: a low & slow cooked rolled roast with a real smoky flavour, paired with a creamy mustard soup you simply won't buy 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 temperature stable at low heat, so the meat gets juicier hour by hour. You cook the soup on the BBQ at the same time, with some smoke chips added for that subtle depth a regular pan never gives. Serving together is the plan — this dish calls for a table full of people.

x_ckl_recipe_marker Groninger rolled roast & mustard soup from the kamado A juicy, smoked Groninger rolled roast prepared on the kamado, paired with a creamy mustard soup with a subtle smoky note. This is the best of the North on your own BBQ. How to make Groninger rolled roast and mustard soup on the kamado? Main course Dutch 4 servings 20 min 15 min approx. 3 hours 35 min

Light your kamado and stabilize the temperature at 160 degrees Celsius (indirect heat). Place a handful of smoke chips (alder or cherry wood) on the glowing coals.
Place the rolled roast indirectly on the grate, close the kamado and let the meat cook gently until it reaches an internal temperature of 68 degrees Celsius. 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 rolled roast (or on a cast-iron trivet over the coals in the indirect zone). Melt a knob of butter and sauté the onion until translucent, about 5 minutes.
Add the flour and stir well. Then slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the heavy cream and the coarse Groninger mustard. Let the soup simmer on low heat with the lid on 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 rolled roast from the grate once the internal temperature reaches 68 degrees. Loosely cover with aluminum 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 rolled roast next to the soup or serve separately on a wooden board. Garnish the soup with a drizzle of heavy cream and some chopped chives. Enjoy.

BBQ Kamado Groningen Low & slow Main course Dutch Smoking Summer Winter Festive 1.2 kg Groninger rolled roast (pork or veal rollade) 2 tbsp coarse Groninger mustard (for the rolled roast) 1 tsp salt 1 tsp freshly ground black pepper 1 tsp dried thyme 2 garlic cloves, finely chopped Handful of smoke chips (alder or cherry wood) 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 deflector 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-on-the-kamado Beer Can Chicken with Crispy BBQ Baby Potatoes foodies-beer-can-chicken-with-crispy-bbq-baby-potatoes Sticky spareribs from the BBQ foodies-sticky-spareribs-from-the-bbq Bavette with Fresh Chimichurri from the BBQ foodies-bavette-fresh-chimichurri-barbecue

Recipe

Groninger rolled roast & mustard soup from the kamado

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

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	15 min
Total	approx. 3 hours 35 min

Equipment

Kamado BBQ
Indirect cooking grate / heat deflector
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 rolled roast (pork or veal rollade)
2 tbsp coarse Groninger mustard (for the rolled roast)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dried thyme
2 garlic cloves, finely chopped
Handful of smoke chips (alder or cherry wood)
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 rolled roast and mustard soup on the kamado?

Light your kamado and stabilize the temperature at 160 degrees Celsius (indirect heat). Place a handful of smoke chips (alder or cherry wood) on the glowing coals.
Place the rolled roast indirectly on the grate, close the kamado and let the meat cook gently until it reaches an internal temperature of 68 degrees Celsius. 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 rolled roast (or on a cast-iron trivet over the coals in the indirect zone). Melt a knob of butter and sauté the onion until translucent, about 5 minutes.
Add the flour and stir well. Then slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the heavy cream and the coarse Groninger mustard. Let the soup simmer on low heat with the lid on 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 rolled roast from the grate once the internal temperature reaches 68 degrees. Loosely cover with aluminum 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 rolled roast next to the soup or serve separately on a wooden board. Garnish the soup with a drizzle of heavy cream and some chopped chives. Enjoy.

Cooking mode Prevents your screen from going to sleep

Why does this recipe work so well on a kamado? The ceramic walls trap heat and smoke perfectly. That gives the rolled roast that deep, subtle smoky flavour you never achieve 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 further? Try rubbing the rolled roast the evening before and let it rest overnight in the fridge. The flavours penetrate deeper and the result on the kamado is even more impressive. Serve with fresh bread for the soup and you have a complete Groninger table.

Related products

Blackwell Casserole Cast Iron / Dutch oven with lid - ø 25 cm / 4 liters - without non-stick coating

In stock

~~€99,99~~ €69,99

-30%

Namture Acacia Cutting Board XL - 40 x 30 cm - Wooden Prep & Serving Board

In stock

€49,99

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Keij Kamado Large

Meat Thermometer

Forged Intense Knives

Cast Iron BBQ Pans

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