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Saturday bbq class

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4247
    • Stockholm, Sweden

    Saturday bbq class

    I travelled down south in Sweden to "Älmhult", the home/birth place of IKEA. Did a full day bbq class for a bunch of people. They were meat lovers, so I held back on the greens this time. Turned out to be a good day, with nice weather and great cooking. It's fun doing classes as people are enthusiastic and you really see when they go "wow", "ah, didn't know that" et.c.

    On the menu: Short ribs (from Nebraska), Iberico ribs, Secreto Iberico, Picanha (Heritage Angus), shrimp, salmon and moose roast.

    We smoked it all in 7 hours.


    Here's some of it

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    Beef ribs going on the smoker

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    ...and done

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    Did two types of Iberico ribs: sticky and dry.
    Here's the sticky ribs, about to be wrapped with buttah and sweet chili sauce:

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    Here they are, done:

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4247
    • Stockholm, Sweden

    #2
    ...and some follow-up pics (didn't take photos of everything)

    We cooked the Secreto Iberico on a Muurikka which is a type of frying pan (usually with three legs) for open fires. Turned out good, as the Secreto is so well marbled all that fat would go up in flames otherwise.

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    We finished it off with vanilla ice cream, smoked caramel sauce and roasted hazelnuts.

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    The only surprise (to me) was that the beef ribs didn't reach 95 deg C (203 deg F), they were probe tender already at 80 deg C (176 deg F). So I decided to take 'em off the grill and wrap 'em in a faux cambro until dinner. They were very juicy and tender, so it was the right call. Always let the meat tell you when it's done.

    The biggest hit according to the students were the Picanha. We nailed every dish in this class, which was fun, but if I had to pick a winner I'm gonna agree with them on the Picanha. It was ridiculously good. Served only with lots of lime, flaked sea salt and beer. Eaten right off the cutting board.



    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Ahumadora 90% of my meal are eaten that way. Tastes better, you are so right. Maybe because no sleep, sweat and hunger make food taste better. That’s a science thing right?

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks awesome Henrik

    • Henrik
      Henrik commented
      Editing a comment
      Sure sounds scientific to me :-)
      Last edited by Henrik; October 20, 2019, 09:47 AM.
  • pkadare
    Club Member
    • Jun 2019
    • 896
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker
      Blackstone Range Combo Griddle

    #3
    Looks great! Love the Canadian beef, eh!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! Yes I must say that I have yet to be disappointed by the quality of Heritage Angus. Now if only they could sponsor me...😄
  • Greygoose
    Club Member
    • May 2019
    • 627
    • South Shore,MA

    #4
    Great job !!!
    I am a big fan of picanha also

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 5220
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #5
      Outstanding fine sir!! Love the pic of the kettle and iron.

      An 8 hour cook, nice!

      Sound like a great time.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12586
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        Sounds like a great day.

        Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 1815
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

            Thermometer:​​​​​​
            Fireboard with Drive cable and 20 CFM fan
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          #7
          I had never heard of secreto before. I had to go look it up. Sounds amazing, but crazy expensive, at least here.

          Comment

        • jgreen
          Charter Member
          • Oct 2014
          • 2718
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
            Napoleon Pro 22 kettle

            Thermometer:
            Maverick 733
            Thermapen (ok..4 thermapens)
            Thermo works DOT (or two)
            Fireboard (probably my favourite)
            Thermworks Smoke (or two)

            Accessories:
            SnS (original, plus and XL)
            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #8
          Outstanding. I had to look up secreto as well but it sure looks good. How was the moose roast​​​​​​?

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4247
            • Stockholm, Sweden

            #9
            The moose roast turned out superb! That one was a joker, as one of the students (a hunter) brought it. So not in the master plan, but I’m glad he did take it with him to class. Applied salt and black pepper, cooked indirect to 58 deg C, no sear, let it rest for 10 minutes, then ate it. Straight off the cutting board. I’ve done moose many times, and it’s always a winner.

            the Secreto is amazing as always. Way cheaper over here. I served it as a starter on a slice of toast seared in butter in a frying pan, then some sliced peach, secreto and cilantro. Dang good.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5031
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #10
              Wow, what a wonderful writeup. Makes me wish you had been up in the BBQ teaching business when we last visited Scandinavia a few years back. I would have taken a detour for sure!

              Keep these reports coming. I love hearing my stomach rumble as I read them.

              And congrats on a job well done.

              Kathryn

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Thanks Kathryn!
            • Meathead
              Administrator
              • May 2014
              • 1323
              • Chicago area
              • Remember, no rules in the bedroom or kitchen
                Meathead

              #11
              Keep spreading the word! So proud of you!

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Thank you Meathead!

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