Geir Widar
TVWBB Wizard
I got hold of some pieces of meat from "Mountain pigs".
These are quite normal Norwegian pigs, but with a small twist. At springtime, the two months old pigs are transported up into the mountains in Valdres, Norway, a 1000 meters above sea level.
There they live during the long summer days, outdoors, where they are free to eat berries, wild roots and other goodies they can find, as well as more traditional pig food.
I’m not sure how much of the taste is a result of this life, or if it is just a case of first class meat, but the taste is excellent! Very nice, and it is simple to get a tasty and juicy result. Now some pictures:
I wanted to use the rotisserie on a piece of ribs, but the shop was all out, so I bought a piece of shoulder instead.
Very simple, no curing, no rub, no marinade, no long list of spices, just black pepper and some salt.
Ready to go:
The sous vide cooker was in the basement, and since I have never made vegetables sous vide, it was about time to try. I have a PID from Canada, and a standard ice cooler. Works like a charm. Not very nice to look at, but I like that it looks a bit geeky. My only chance to play “mad Professor”, maybe. I actually like the fact that it will self destruct if used wrong.
Carrots, in plastic, with some Swedish lemon salt, a hint of cayenne and black pepper, as well as a tablespoon of butter.
I’m sure you all have seen a Weber charcoal grill before, so no pictures of the grill.
(I forgot the camera, and I’m still having problems walking, and did not feel like fetching it.)
It took about three hours before the shoulder was done, and the smell was fantastic on the cooking area. Looks like this after some carving. The smoke ring is only from the charcoal, I did not use any wood.
On the plate, with the carrots. I placed the carrots in a heated cup to keep them warm. I will cook the carrots at a higher temperature the next time. They were too raw for my taste. Potatoes, and some pickled mustard seeds I made a week ago made a complete meal.
Uploaded with ImageShack.us
Thank you for looking, and your time.
These are quite normal Norwegian pigs, but with a small twist. At springtime, the two months old pigs are transported up into the mountains in Valdres, Norway, a 1000 meters above sea level.
There they live during the long summer days, outdoors, where they are free to eat berries, wild roots and other goodies they can find, as well as more traditional pig food.
I’m not sure how much of the taste is a result of this life, or if it is just a case of first class meat, but the taste is excellent! Very nice, and it is simple to get a tasty and juicy result. Now some pictures:
I wanted to use the rotisserie on a piece of ribs, but the shop was all out, so I bought a piece of shoulder instead.
Very simple, no curing, no rub, no marinade, no long list of spices, just black pepper and some salt.
Ready to go:
The sous vide cooker was in the basement, and since I have never made vegetables sous vide, it was about time to try. I have a PID from Canada, and a standard ice cooler. Works like a charm. Not very nice to look at, but I like that it looks a bit geeky. My only chance to play “mad Professor”, maybe. I actually like the fact that it will self destruct if used wrong.
Carrots, in plastic, with some Swedish lemon salt, a hint of cayenne and black pepper, as well as a tablespoon of butter.
I’m sure you all have seen a Weber charcoal grill before, so no pictures of the grill.
(I forgot the camera, and I’m still having problems walking, and did not feel like fetching it.)
It took about three hours before the shoulder was done, and the smell was fantastic on the cooking area. Looks like this after some carving. The smoke ring is only from the charcoal, I did not use any wood.
On the plate, with the carrots. I placed the carrots in a heated cup to keep them warm. I will cook the carrots at a higher temperature the next time. They were too raw for my taste. Potatoes, and some pickled mustard seeds I made a week ago made a complete meal.
Uploaded with ImageShack.us
Thank you for looking, and your time.
Last edited:
