Recent content by Ulf Rasmussen

those are looking mighty good bob! great job, great photos.

Thanks Mikkel! Since one of the guys at my butcher's is Danish, that's very helpful indeed, hopefully he will know what that means...

there's a lot of good beer to be had these days compared to just a few years ago. I mostly like an IPA with my grilled or bbq'ed food, or a bitter. Mostly I drink locally produced craft brews, but I enjoy me some Sierra Nevada, Goose Island or New Belgium stuff once in a while as well.

thanks guys. bob, these are the hobbies i'm great at: -cooking (that includes abovementioned bbq and grilling) -photography -drinking good beer These are my other hobbies, that I am not great at (could be related to the above): -road cycling -golf -cross-country skiing -fly fishing (this...

changed the images to embedded now. hope you still can see them

lookin good mike. that's a huge grill, for sure. big enough to do some dutch oven baking down there as well!

Glad to hear it. Pretty healthy meal too if you can accept some bacon (I can accept a lot of bacon myself...)

Here's some nice shots from a dinner I made for a good friend who came over to Oslo this week: Please let me know whether these links work for you or not.

Sprouts are a great idea for a grill. Never tried, but will do now!

Alright, good info about the smoke ring, John!

Thanks for the tips Bob, I'll keep this in mind for the next experiment!

Ah, yes I put rapeseed oil because it's my go-to for a healthy, tasteless food oil, with an okay smoke point. I guess canola or any other mild oil would work too. Any sea salt will do too. So, no diesel oil, and no mineral salt.

Ah, good one. UDS. I will remember that. Had a closer look at the rotisserie ring yesterday. Baffles me that Weber haven't put in some holders for an extra grate on there. Maybe some bolts and nuts will do the trick? For when I'm not using the rotisserie itself I mean. Would turn it into a...

Thansk for the feedback guys. Yeah, will try slightly higher heat->shorter time and also maybe foiling it for the middle part of the cook next time. Not giving up. It was tasty however.

Fun thread, nice to see so many different professions are represented. I am a systems architect / presales engineer working for a very large global tech company. I design datacenter solutions, high performance clusters and IT infrastructure, and also sell those things on a technical level to our...