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First hunt week officially over
Three nice moose bagged. About time to fire up the Keg! -
Rubia gallega pic heavy
I just wanted to share a few pics from a 10 year old rubia gallega cow that ended up in my hands. Imported from spain i believe to sweden. First a rib eye about 1kg. Salt and pepper. Seared and then moved upstairs for some indirect heat. Second a picanha, this time sliced pre-bbq. Only salted... -
Paella with mixed meats
Hey smokers and greetings from Sweden! I just want to show you my fantastic paella! To start with I spent all day in the forest hunting moose. We got a smalk bull. I got the heart for smoking later. Me and the mrs invited 4 friends for dinner and had a paella planned. Here's how First the...- fileip
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- Replies: 8
- Forum: Nose to Tail
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Wild boar
I was roaming around in the freezer and found two pieces of wild boar that seemed perfect for a quick bbq Not sure exactly what parts they are. Only marked bbq-pices... the bigger one looked like the roll part of the pork chop (not surr of the name in english) in sweden called the bogus name... -
Moose rib eye
Hunting season is closing in. Got a piece of rib eye generously donated by this friend i shot in october Was in a bit of a hurry though.. Salt pepper thyme and rosemary I was planning a bit of a reverse sear but ended up with a light smoking session at a whoppin 375 degrees... -
Third butt/pork collar?
New try 2.5lb pieces, rufus teague rub and added mainly garlic and onion powder, chili, salt and some herbs Having some issues with temperature after a while. Hard to maintain steady temp with smoke production. Using coal and hickory chunks mainly. Wife and kids gardening while i went for...- fileip
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- Replies: 5
- Forum: For New Members
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My second butt
Didnt get the really crusty surface i wanted. Didnt really like the fatty blobs of fat and tendon sheats inside - do you ever trim it away afterwards? Also problem with temp spikes up to 290-300 and having real trouble lowering it. If i just close upper and lower vent the temp stalls for...- fileip
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- Replies: 7
- Forum: For New Members
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The swedish chef
No, not really but from sweden at least, working in ophthalmology. This spring i got myself a broil king keg 5000. A bit hard to get your hands on here so i just ordered one over the internet. So far it has exceded my expectations! Looking forward to trying to smoke moose heart when hunting...
