Some photos from yesterday's 12 hour bbq cooking class

[HawkerXP]

Wow. What a fun day it must of been. You are THE man!

[HawkerXP]

It looks like you were hanging out at the Webber Kettle Club!

[Henrik]

Thanks! And yup, there was a lot of Webers. I've never been a Weber fan boy, that was the last grill I bought, but it sure works well, so it was a good setup. I liked the WSM the most, haven't used that one before.

[Jerod Broussard]

Great pics. May need to just write up in Word and transfer. We do that at work since the program we would otherwise be typing in is utterly pathetic.

Your description of how to adjust on the fly reminds me of a large brisket cook. Some get wrapped, some almost get wrapped, some finish without wrapping, some who gives a crap go in the oven I'm running on 2 hours sleep.

[58limited]

OK Henrik you have convinced me that I need to drag a pork belly outa the freezer for an attempt at hot n' fast tomorrow on the PK-O. I don't have your FishBait Rub nor do I have time to order it since I'll season the belly this evening. I have Kent Rollin's Red River Ranch rub which is not too spicy and has a nice citrus note but do you recommend a particular rub recipe from here on AR?

[Henrik]

Not right now, but use any rub you like. The process is more important than which rub you use.

[58limited]

Thanks for the reply. The skin on pork bellies I currently have are a little thin but I think it will still turn out well, at least there will be more cracklin' to meat ratio.

[Mr. Bones]

That there Red River Ranch AP is Good Stuff, oughtta work jus fine, Brother!

[smokin fool]

Killer cooks as usual.
Your clients must have been in heaven being served world class BBQ and smoked meats.
Keep it up.

[Henrik]

Thanks, and they were all grinning! Good times!

[Skip]

Great post Henrik . You've inspired me to try the caveman squash! Thank you.

[Henrik]

Cool, I’ve done it a few times, always good!

[ecowper]

Next time I’m in Scandinavia, I’m gonna have to sign up for a class from Hank’s True BBQ

[Henrik]

Just bring some beer and we’ll get the grills fired up!

[ecowper]

Henrik I'm down!

[Huskee]

I want to be you when I grow up.

[Jerod Broussard]

Get in line, I'm still trying to figure out what IT professionals do so it might be a while

[Henrik]

Thanks buddy!

[STEbbq]

I am surprised it took me this long to find your website Hank.

That looks like an amazing class. What a great experience.

[Henrik]

Thank you

[STEbbq]

Dude, you did a book too! I added to my Amazon wishlist.

Fun stuff.

[Greygoose]

Long day and you hit it out of the park !!!!
you certainly have ur game on point that’s fer sure

[Henrik]

Thanks!

[Jim White]

Not sure how I missed this yesterday. What a tremendous day that must have been for everyone involved. And that 12 person feast must have been amazing.

[Henrik]

They all mentioned food coma, I can imagine as we were cooking and eating all day :-)

[PipsBBQ]

What a Great job, an awesome way to share your talent. That's what life is about.

[Henrik]

Thank you!

[FireMan]

Yup, I kin picture it all now. Ol’ Mr. Henrik standing at the blackboard, pointer in hand yellin “now class, PAY ATTENTION! Quit droolin over the food, we all gotta eat this stuff & we still got some preparin to do! Billy, wrap the bacon around like I told ya to & Sally, be careful wwith them skewers! (All this said in a Swedish accent of course). Then at the end of the day everybody eats & their parents come & take em home. Quite the setting (in the back hills of Sweden of course). Nice work Teach!

[Henrik]

Thanks FireMan!

[gcdmd]

Hooo-Eeee!!! That is some fine upscale Q. Good job, Hank.

[Henrik]

Thanks!

[bardsleyque]

What a GRATE way to spend the day, teaching, smoking, cooking, eating!!!
It all looks fantastic!

[Henrik]

Thanks, we had lots of fun!

[BourBonQ]

Inspirational! Good stuff. 👍