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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.

HI guys. On Friday, my whole team from work is coming over for som BBQ, it's our summer party this year. I'm thinking about doing two pork butts and some beef short ribs on the grate of my 22.5" kettle. I also have the rotisserie, so I'm thinking either do two chickens on that, or even maybe...

Hi guys! I have a brand spanking new picture gallery up for you. Featuring some nice potato salad, homemade buns, sliders, pork butts, a ham, and the closest I could get to a brisket here in Oslo (which was maybe not so close, but very tasty indeed). A half-failed caveman t-bone is also part of...

Hi guys, I made this diagram yesterday, I get a few questions on this. Also did a writeup. Is this a useful drawing? http://bbqviking.files.wordpre...-charcoal-setup1.png

Hi, I eat a lot ot "artisanal" / gourmet or whatever you want to call it sausage links, that my local butcher makes. I like'em spicy, and I've found regular good old Heinz ketchup doesn't work that well with these strong flavoured sausage links. I've tried some chili ketchups etc but thought...

Now that's a pretty sight. Will take some more shots this evening, when they're being put to good use.. Homemade slider buns

Hi guys! I live all the way over in Norway, and an annoying thing related to that is that the different cuts of meat here are sometimes different from the US cuts normally used for BBQ. After some discussion and google images searching, my butcher now knows what I want when I ask for a pork...

Hi guys, here's a gallery with some shots from my session on Saturday. Didn't really have time for low&slow, wife working nightshift, so had to take care of my two monkey-like sons of 2 and 3,5 years all of the day while she slept. Anywho, I did an Argentinian sirloin with my rub mixed with...