Weekly dose of bbq class :-)

[Steve B]

Looks like a great day Henrik

[Steve B]

fzxdoc If I remember right Henrik already did. I think about a year ago. Doing freelance work now. I could be wrong though. 😬😁

[fzxdoc]

I think it's time to quit your day job, Henrik . What a nice event--well designed with great results. You've found your calling.

Kathryn

[Ahumadora]

Wow,, looks lika great day was had by all. I am sure the bbq classes will be popular there also. Satisfying teaching people how to bbq correctly so they then know what to aim for.

[Elton's BBQ]

Where did did you have the course?

[RonB]

That looks like a fun time Henrik.

[Henrik]

Thanks buddy!

[Elton's BBQ]

Oh yeah Henrik sauerkraut works excellent along "ribbe" !
Looks like you guys had a blast with bevrages and cooking..
Cool to hear that it was a multinational class!
Great shots btw! 👍

[Henrik]

I did a bbq class yesterday, it was a privately arranged event. Awesome people, great fun! This class had somewhat of an international touch. Several Swedes, but even more Norwegians and 4 Americans, flewn in from Seattle. All in all 20 people. So I did the class in English (of course). My new bbq trailer with all the gear in really helps. Much easier to go to where the 'students' are.

I did a few different dishes, and they all turned out real good.

Pro salmon tip
I've served smoked salmon with apple sauce several times now. Whenever I introduce it people give me a funny look and think: is that gonna fly? And every time, they taste it and go: wow! I can highly recommend it. The hot smokey salmon with the cool sweet apple sauce is an excellent match. Just dip/dunk a bit of salmon in a bit of sauce and taste it.

Dishes
Either way, with so many Norwegians I was trying to impress them with a twist on a 'home cooked' meal. And they have a dish called 'ribbe'. I figured pork belly is close enough. So I had them smoke the pork belly with cherry wood chunks. Then they glazed it with a dark golden syrup. It contains a lot more molasses, so it has a much richer, deeper flavor. It's like comparing muscovado sugar to brown sugar. I served the pork belly sliced on a dark rye bread, with spinach leaves and Sauerkraut on top. It was a big hit. According to some people the Norwegians like their sauerkraut with some cumin in it, and lightly sweetened too. I didn't know that, so I served 'regular' sauerkraut. What say you Elton's BBQ ? i also did some big fat ribeyes, and my smoked caramel sauce for dessert.

Here are (very few) pictures. With 20 people to 'manage', I was busy. The nice thing is that they were great hosts, and had a full table of beverages: beer, wine, soda, you name it.

Best surprise
I got tired of waiting for briquettes to come up to temp. So I bought a "BBQ Jet", which is a stationary Looftligher. You just place your chimney starter on it, turn it on, and within minutes the whole chimney is fully lit. Wow, I absolutely love it! And it's so fast!! I wonder how I have managed without one for so long.


My new favorite toy






The drink table (somewhat emptied). Should be mandatory on all bbq classes :-)



The lineup



Pork belly. Damn, I love pork!




And here they are on the plate, ready to go out as appetizers




Next week: new class. This time a corporate event. They wanted more veggies, so I plan on doing two meats (one is gonna be a smoked Kobe), two veggies, and two desserts. Stay tuned!

Hank - over and out!