Bricknic recipes: 5 delicious dishes and practical preparation tips

What can you actually prepare in a Bricknic Cooking Brick? Much more than you might think! This special cooking stone made of natural clay works like a small oven and is ideal for preparing dishes on the barbecue, kamado, or in the oven. From juicy fish and roasted vegetables to potatoes and small side dishes: with the Bricknic, you can go in any direction.

At BBQ Valley, we regularly use the Bricknic ourselves. What particularly stands out to us is the even cooking and moisture retention. With the lid closed, ingredients largely cook in their own juices. This makes the Bricknic especially interesting for, for example, fish and vegetables. You can also combine different preparations by first cooking with the lid on and then continuing to grill without the lid.

In this article, you will find five recipes to get started. The quantities, temperatures, and cooking times are practical guidelines. Always check for doneness while cooking and adjust the preparation to your heat source and the Bricknic size used.

5 Bricknic recipes to make yourself

• Baby potatoes with rosemary and garlic
• Salmon with lemon and fresh herbs
• Mediterranean vegetables
• Warm brie with honey and thyme
• Roasted tomatoes with garlic and basil

1. Baby potatoes with rosemary and garlic

Potatoes are a great example of the versatility of a Bricknic. You can first cook them with the lid closed, so they become soft on the inside. Then, remove the lid and let them continue to bake for a nicer exterior. This is also a cooking method that we at BBQ Valley like to use ourselves.

Ingredients for 2 people:

• 350 g small new potatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 2 sprigs of fresh rosemary
• Coarse sea salt and black pepper

Preparation:

1. Heat the barbecue or kamado indirectly to approximately 180–200 °C.
2. Wash the baby potatoes and halve any larger ones, so that the pieces are roughly the same size.
3. Mix the baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
4. Fill the Bricknic without overfilling it and place the lid on top.
5. Let the potatoes cook for about 25–35 minutes and check with a fork to see if they are starting to soften.
6. Carefully remove the lid and continue baking the potatoes for about 10–15 minutes. If necessary, carefully turn them over until they have a nice exterior.

Tip from BBQ Valley: Use the lid to cook the potatoes slowly first. Do the last part of the preparation without the lid. This way you combine a soft inside with a nicer outside. The final browning depends on the temperature and the heat source.

2. Salmon with lemon and fresh herbs

Fish is one of our favorite uses for the Bricknic. The closed lid retains a lot of moisture, allowing you to cook the salmon gently. Combine the fish with lemon, dill, and a little olive oil for a simple dish that keeps the flavor of the salmon central.

Ingredients for 2 people:

• 2 salmon fillets, approx. 125–150 g each
• 1 lemon
• 1 tablespoon of olive oil
• A few sprigs of fresh dill
• Salt and freshly ground black pepper

Preparation:

1. Heat the barbecue or kamado indirectly to approximately 160–180 °C.
2. Lightly grease the inside of the Bricknic with olive oil.
3. Place the salmon fillets side by side in the Bricknic. Check beforehand to ensure they fit in the chosen size without being squashed.
4. Sprinkle with a little lemon juice and add dill, salt, and pepper.
5. Place a few thin slices of lemon on top of the salmon and close the lid.
6. Let the fish cook gently. After about 10 minutes, start checking the core temperature; the total time depends on the thickness and the starting temperature of the fish.
7. Remove the salmon from the Bricknic when the desired, safe level of doneness has been reached. For a fully cooked preparation, you can maintain a core temperature of 50 to 55 °C.

BBQ Valley tip: The lid keeps the cooking environment moist. This is especially nice for fish. Don't add too much extra moisture: the salmon also releases moisture during cooking.

3. Mediterranean vegetables from the Bricknic

With a Bricknic, you can prepare different vegetables together. Zucchini, bell pepper, red onion, and tomato release moisture during cooking. With the lid closed, these juices mix with the olive oil and herbs, creating a flavorful vegetable dish.

Ingredients for 2 people:

• 1 small zucchini
• 1 red bell pepper
• 1 small red onion
• 100 g cherry tomatoes
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• 1 clove of garlic
• Salt and black pepper

Preparation:

1. Heat the barbecue or kamado indirectly to approximately 180–200 °C.
2. Cut the zucchini, bell pepper, and red onion into pieces that are not too small.
3. Halve the tomatoes and finely chop the garlic.
4. Mix the vegetables with olive oil, oregano, garlic, salt, and pepper.
5. Put everything in the Bricknic and close the lid.
6. Cook for about 20–30 minutes, checking in between to see if the vegetables have reached the desired tenderness.
7. Do you want to roast the vegetables a little more? Then remove the lid for the last part of the preparation and let excess moisture evaporate.

BBQ Valley tip: Cut vegetables into roughly equal sizes for even cooking. Keep in mind that tomatoes and zucchini release a lot of moisture, so don't add extra water right away.

4. Warm brie with honey and thyme

The Bricknic Mini is particularly useful for small dishes that you want to serve directly at the table. Warm brie with honey and thyme is a simple example. Delicious as part of a snack board, with bread or crackers for dipping into the soft cheese.

Ingredients for 2–3 people:

• 1 small brie, approx. 150 g
• 1 tablespoon of honey
• 2 sprigs of fresh thyme
• A small handful of coarsely chopped walnuts
• Freshly ground black pepper
• Bread or crackers to serve with it

Preparation:

1. Heat the barbecue or kamado indirectly to approximately 160–180 °C.
2. Remove any plastic or paper packaging from the brie.
3. Place the brie in a clean Bricknic Mini. Check that the cheese fits properly and that the lid can close freely.
4. Add thyme and a little black pepper and close the lid.
5. Heat the cheese gently. From about 8 minutes, check if it is soft on the inside. Prevent the cheese from cooking too long and completely melting out.
6. Add the honey and walnuts just before serving.
7. Serve the warm brie with bread or crackers.

Tip from BBQ Valley: The Mini is not only handy for preparing small dishes, but also for presenting them. Always use a heat-resistant coaster when serving and warn that the ceramic remains hot.

5. Roasted tomatoes with garlic and basil

A simple side dish with a lot of flavor. By preparing cherry tomatoes with garlic and olive oil in the Bricknic, a warm mixture with juicy tomatoes and an aromatic sauce is created. Delicious with grilled meat, fish, bread or as part of various small dishes.

Ingredients for 2 people:

• 250 g cherry tomatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• A handful of fresh basil
• Salt and black pepper
• Optionally, a small dash of balsamic vinegar.

Preparation:

1. Heat the barbecue or kamado indirectly to approximately 180 °C.
2. Wash the tomatoes and halve the largest ones, if necessary.
3. Finely chop the garlic and mix it with the tomatoes and olive oil.
4. Season with salt and pepper and put everything in the Bricknic.
5. Let the tomatoes cook for about 15–20 minutes, uncovered.
6. Remove the lid when the tomatoes are soft. If necessary, let them cook for a short while longer to allow some of the moisture to evaporate.
7. Just before serving, add the basil and, if desired, a little balsamic vinegar.

BBQ Valley tip: Tomatoes release a lot of moisture. By first cooking them with the lid closed and then, if necessary, continuing to prepare them without the lid, you can determine how juicy or concentrated the dish will be.

Practical tips for cooking with Bricknic

Do you have to put the Bricknic in water first?

Not for every preparation. For dishes where you want to create extra steam, you can pre-soak the lid with water according to the instructions. Even without this step, the closed lid helps to retain moisture from the ingredients. Always follow the instructions for your specific Bricknic.

When do you use the lid?

With the lid on, heat and moisture are better retained. This is useful for dishes that you want to cook slowly, such as fish and vegetables. Without the lid, more moisture can evaporate, and for suitable preparations, you can achieve a different texture. For example, consider potatoes that you first boil and then fry.

What temperature do you use?

The appropriate temperature depends on the dish and the heat source. The recipes above are intended as a guideline for indirect barbecuing. For the current Bricknic Original, the manufacturer recommends a maximum of 600 °C. This is a product limit, not a recommended cooking temperature. For the Mini and Large, consult the model-specific instructions for use and avoid sudden temperature changes.

How do you clean the Bricknic?

First, let the Bricknic cool down completely. Clean it with warm water and a soft sponge or brush. For caked-on residues, you can soak the cooled Bricknic in water. According to the manufacturer, the Cooking Brick is dishwasher-safe. Avoid sudden temperature changes.

Which Bricknic suits your dishes?

Do you mainly want to prepare tapas, small side dishes, or individual portions? Then the Bricknic Mini Black is an interesting choice. For one or two people, we usually recommend the Bricknic Original Black or the Bricknic Original Natural .

Do you regularly prepare larger dishes or cook for multiple people? Then the Bricknic Large Black offers more space. View the full Bricknic range at BBQ Valley for all models and personal advice.

At BBQ Valley in Venlo, we work with the Bricknic ourselves and are happy to help you discover the possibilities this special cooking stone offers. From the initial preparation to choosing the right size, we're happy to think along with you.