You must be an organized person. I, on the other hand, would spend all day trying to figure out the logistics of the multiple cooks and run out of time before even lighting the charcoal. LOL
And finally, grilled gem salad (with olive oil and sea salt), really love this one:
Will do the sweet potatoes later.
On another note
I went by my (new) local protein source, a local farmer with 40-60 Hereford cattle, absolutely top notch quality. I headed over during my lunch break, and got to see a cow give birth to a calf. Right then and there. So cool. Haven't seen that in a while.
He provided me with a massive 18 lb brisket. Well marbled, but (finally) cut/butchered according to US standards (it's hard to find US style briskets from Swedish cows). Can't wait to cook that one.
Great stuff Henrik! The sooner the web comes up with digitized aromas the better. I am intrigued by the smoked prawns...how is the texture after the cook? And a lovely simple salad: I'll definitely give that one a whirl.
You must try the prawns, they are super quick to cook, and with fantastic flavor! I only smoke them for 20 minutes (put them on frozen). Great texture (since they're cooked with the shell on).
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Seriously Henrik. You can't show us a "goddie box" like that and not ship one to each and every one of us.
cant figure out how to add drool to that little face.
I cut thin slices, spread them out in an aluminum form and smoke it at 225° F for 30 minutes. It melts, of course. Then pour into a jar (via a metal mesh if you like) and let it cool off.
Wow!! Looks great!! Juniper Berries...Interesting...What kind of flavor do they add? Didn't even see page 2...Incredible...Those shrimp!!! All look crazy good!
Thanks! Well, they add....juniper flavor :-) It goes really well with the 'wild' (sort of) flavor from the ham, and the smoke. I always make a rich cream sauce to go with this one, to smooth things out.
It all looks great.
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