Cheers guys! My name is Marko from Finland and i go by nick name "Poppamies". It means a shamanic medicine man in case you wonder
That's also the name of my company.
I've been checking these pages for years and i thought i'll join. I'm a big barbeque / slow food fan and also developer of BBQ- and chili sauces, rubs etc for my company. I've participated to grilling contests since 2008 as competitor and sometimes as a judge or just for fun of it for charity to compete with famous Finnish chefs.
I'm also organizing a chili & BBQ festival in Finland, this year nearly 30 000 people participated.
Finnish people do mostly "grilling" instead of barbeque but it's getting more popular with slow food as e.g. pulled pork has been a big thing the past year.
We are going to launch a Finnish slow food / barbeque / smoking site during spring time. Currently we are building recipes for Finnish methods and cookware. I'm actually currently sitting in my summer house ( yes it's winter and snow
) and waiting for my Bradley and Weber smokers to heat up around 95 celsius / 200F. I'm measuring the smoking of 2 identical pieces of pork shoulder today with my new rub. Other one uncovered and moisten every 2 hours and other one covered after 3 hours of smoke. Let's see the difference in weight and cooking time after cooking with Finnish cut of pork.
I have a lot of machinery, 3 smokers ( Bradley, Weber, own built wood heated), 4 grills, charcoal, wood, gas...
Anyway, i'm very pleased to meet you all!
Cheers,
Marko

I've been checking these pages for years and i thought i'll join. I'm a big barbeque / slow food fan and also developer of BBQ- and chili sauces, rubs etc for my company. I've participated to grilling contests since 2008 as competitor and sometimes as a judge or just for fun of it for charity to compete with famous Finnish chefs.
I'm also organizing a chili & BBQ festival in Finland, this year nearly 30 000 people participated.
Finnish people do mostly "grilling" instead of barbeque but it's getting more popular with slow food as e.g. pulled pork has been a big thing the past year.
We are going to launch a Finnish slow food / barbeque / smoking site during spring time. Currently we are building recipes for Finnish methods and cookware. I'm actually currently sitting in my summer house ( yes it's winter and snow

I have a lot of machinery, 3 smokers ( Bradley, Weber, own built wood heated), 4 grills, charcoal, wood, gas...
Anyway, i'm very pleased to meet you all!
Cheers,
Marko
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