Haven't had the chance to give it a thorough look yet. When I cracked it open, to a random page, it displayed "Picana" which is a good omen. Will give it a good read soon.
OK. Picana is on the list of things to cook. The aubergine mousse (AKA mashed eggplant) looked familiar. Turns out my wife makes something similar. I had no idea "aubergine" means "eggplant". She is interested in trying your recipe. The smoked tomato soup recipe will get tried as well. She grows several tomato varieties and some "sweet" hot peppers. We always have more tomatoes than we can make into sauce, can (that is, preserve), or make into gazpacho or salsa. So, it'll be SMT in the Fall.
RE: the discussion about kale and cabbage above, I love cole slaw, but cabbage for some reason hates me. Even though kale is related, it does not affect me the same way. Haven't tried it in cole slaw, but why not? BTW, my wife - the avid gardener - grew kohlrabi last year and this. Grated and substituted for cabbage, it makes a GREAT cole slaw. Even I can eat it.
BTW, I love the pictures in the book. Nice work.
Will you be adding recipes to your website? We'd be interested in adaptations of Swedish dishes you think will work on a grill or a smoker.
Thanks for great feedback! Kohlrabi is good, I use it in mash sometimes. I'm glad you like the photos!
Yes, I am always adding recipes to my website. The idea of Swedish dishes was an interesting one, will have to give that a try!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
My copy arrived just ahead of Hurricane Harvey. I've been able to read parts of it and will leave a review as soon as I get time to finish it. It looks great, Henrik. It's just the thing a newbie needs with plenty of good stuff for those of us who have been around a while. Great job, Bro!!
George
Last edited by gcdmd; September 6, 2017, 09:09 AM.
I had a similar problem, though I wasn't at ground zero. I have a colleague who just moved out of NYC to NJ and bought a house. His wife is doing the outdoor MCS thing, so I think I'll be giving her my copy.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I finished reading Henrik 's book and really enjoyed it. All chapters are concise and to the point, but still contain a lot of good solid barbecue information, excellent for a beginner, but a good review for seasoned pitmasters who may have become a bit set in their ways and want to refresh their minds on the basics of good 'Q and try new recipes as well.
About half the book is devoted to recipes, which look tasty, with few, though well-chosen, ingredients, focusing on interesting flavors for the barbecue itself as well as for sauces and sides.
The photos in the book are simply beautiful, as is the layout. It might become my first BBQ coffeetable book, it is so attractive.
There is also section at the end where the author discusses building his own offset smoker, showing lots of great "in progress" pictures. That alone is worth the price of admission.
This is a good book for someone who loves to barbecue as well as for the barbecue beginner. Highly recommend.
Kathryn
(This review was posted on Amazon as well)
Last edited by fzxdoc; September 6, 2017, 08:55 AM.
Finally put a review on Amazon. Glad to have this in my library.
Just tried the Picaña tonight. Incredible. Henrik, it did take twice as long to make as suggested but was worth the wait. Of course, the fact it is 30 degrees F out ....
Thanks!
Last edited by Aimless1; November 12, 2017, 06:44 AM.
Thank you for the review, much appreciated! I'm glad the Picana was a success too, it's a great cut of meat. A bit surprised by the time difference, but all cuts of meat are slightly different.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Henrik, you might seriously reconsider a Kindle version of your book. I suspect that I'm not alone in wanting a "big fat paper book" for my bookshelf at home ... and also a Kindle copy to have with me when traveling and/or just cooking outside my own home.
By the way, I just received my big fat paper copy of your book and, although I haven't read it through yet, I can tell already that it is a truly awesome piece of work!
Thank you MBMorgan! Yes, I might have to create a Kindle version. The nice thing is that it would sell through Amazon, which I am affiliated with, so that part would be easy.
So, this Kindle version thing. I have an old Kindle, and it's great for reading e-books. I'm just wondering how well a cook book would work in a Kindle? Are there Kindle's with color screens now, or how does that work? Mine is just dull gray.
While I do own an old Kindle or two (one B&W, the other full color), I now use the kindle reader app on iPhone, iPad, iMac, and PC ... all in full, glorious color.
Will give it a good read soon.
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