All posts by Henrik

Passionate food lover and a big fan of traditional barbecue.

Grilled fennel

Butter Baked Fennel

Butter baked fennel is a great way to cook it. The fire turns its flavor soft and sweet.

Grilled Iberico Racks

Grilled Iberico Racks

Iberico Racks, of Bellota quality, getting grilled on my Big Green Egg. We flavor them with salt, ground cumin and dried tarragon. Yum!

Smoked Italian Meatballs

Smoked Italian Meatballs

Italian meatballs are just great on the grill! We smoke them first, before simmering in tomato sauce with grated parmesan on top. Seriously good stuff.

Flap meat

Flap meat

Flap meat is a great cut of beef. It is part of the belly, more specifically the inner oblique muscle, also known as top sirloin. It resembles flank steak (which also comes from the belly), but it’s slightly less fibrous and with a little more marbling.

Bourbon Beans

Bourbon Beans

Bourbon beans! It doesn’t get much better than this. A classic side dish which is easy to make.

Pork belly burnt ends

Pork belly burnt ends

Pork belly burnt ends taste salty, fat and sweet. It’s a dangerous combination, and it’s hard to stop eating. Here we braise them in bourbon and glaze them with dark golden syrup. Divine!

Bark

Bark

Bark is the brown/black crust that forms on meat thanks to the Maillard effect among other things. Do not confuse bark with the charred surface you get on burnt meat, there is a night and day difference with both flavor and taste. The bark looks good and tastes great.

Smoked Caramel Sauce

Smoked caramel sauce

Smoked caramel sauce gives a whole new flavor profile for a klassic sauce. Try it, you will get hooked immediately.

Smoked and grilled duck breast

Duck breasts with lemon curd

In this recipe the duck breasts are first smoked and then grilled, using a lemon curd glaze. Fingerlickin’ good!