If you were from the south, you’d look at these people and just wryly say - Bless your hearts. 
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Oh shit. Onion battles now? Sir, Vidalia onions are grown in my state, much loved, and consumed by the truckload.
If you tried my hot and cheesy baked vidalia onion dip from the iron skillet on top of a pork rind, with a splash of hot sauce on top, you might just change your mind.
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To be clear, I’m not upset they brought it, folks devoured it. I just wish they would have gave us a heads up! I had a shit ton of other food I didn’t cook that I had to get creative with so it didn’t go to waste.
If you’re bringing food, let the host know!
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I spent my younger years in Pittsburgh. Definitely called hoagies there. And they are delicious!
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No kidding, I was 2 ish hours north on 79 in sub land! Funny how that goes!
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Omg and Mamaw would have the most polite and elegant way of quietly putting that plate of chicken in a casserole dish and cover it with foil (pronounced “foal”) in the back of the fridge never to be seen again, then pulling out her own fried chicken and making the guests believe it was theirs!
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I can’t find a good seaweed salad without sugar in it. Love it though. That unique crunch!
We love caprese around here. We don’t make our own mozz of course, but we have been having it with tomatoes and basil right out of the garden lately.
Some other good non-mayo and non-carb ones we have regularly:
- tomato, onion (Vidalia damn it
), cucumber, avocado. Maybe some lime juice and salt on top. Olive oil if you want. Grilled corn if you can stand a bit of carbs. - slaw with cabbage, spring onion, cilantro, salt, pepper, lime juice
- Tzatziki cucumber salad. Basically just thicker slices of cucumber in a tzatziki sauce.
All of these are a refreshing contrast to fatty smoked or grilled meats. I used to be able to chow down on just a pile of meat but I need some fresh veg to break it up these days. Pickles and onion slices too. Or maybe just a sliced tomato and salt.
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Speaking of BBQ battles. Here’s a pretty good Bourdain piece on it.
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I love bbqs! Big small improvised or make-do grubby grills in air bnbs. I think out of all of these pics the makeshift yakitori was the most fun, proper father-in-law engineering right there
I got a Kamado Joe a few years ago and cooked on it almost every weekend for two years. Slowed down a bit recently though. I’ve tried making a lot of classic grilled or low n slow cooks, and some stuff you’d not really expect hot smoked like potato gratin or goat stew. In winter I’ve used the Joe as a vessel for cold smoking salmon and home cured bacon
Some random pics
For veg stuff faves (a bit showy for guests) are:
- Grilled pointed cabbage with walnut and pomegranate molasses dressing
- Miso butter basted enoki (or other shrooms)
- Grilled peaches for dessert
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Beautiful stuff! That porchetta looks amazing! I bet it was totally worth all the hard work.
I love the ingenuity of the makeshift yakitori setup! I might have to try that one. I have some spare bricks, a metal table, and plenty of foil. Why not? Thanks for the inspiration!
I can’t tell what’s on the grill in the shot with mountains in the background but it doesn’t even matter, right? Look at that view! Wow.
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I think it was a breakfast omelette 
any excuse
The makeshift yakitori setup was on a thick steel plate on top of bricks. I’d be wary of using a regular metal table 
I think ideally you’d use firebricks too to avoid nasty popping bricks but we just used some dried out house bricks
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Good tips! The table I have is an old thick steel outdoor table. It’s my grill table used to set trays, thermometers, tools, etc. Already rusted and beaten to hell. It would probably survive the heat.
Bricks on the other hand, that’s a good idea to use firebricks instead of my stack of leftover house bricks. Might put a slight damper on the cookout if bricks start exploding!
Why was the BBQ cancelled?
Oh, you didn’t hear? Bwax got hit with some flying brick shrapnel.
Wtf!?
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My favourite Ribs so far … 3-2-1 Ribs recipe!
Rub your ribs in your favourite rubbing, best 1-2 days before and vacuum sealed (if you have no vacuum sealer, take a bucket full of water and dip your ribs in a bag into the water, so the air can move out of the bag…then seal)
3 hours at 120°C open
2 hours at 120°C foiled with 500ml liquid, so they get steamed
1 hour at 120°C open glazing all 15 Minutes with your favourite sauce
You can even make them in the oven…
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I suck att grilling and I cant have that so Ive been obsessing and educating myself for 2 weeks. Got amazing plans for tonight and the weather is fine and I got beers n wine n weed n rum. Updating when im on it.
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This will be my next number 1 country hit single.
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Just let me know what to bring over! Drinks, sides, …cash? I’ll even do the dishes after
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Stressful bbq😅 Got this technique from my dads friend this morning that im guessing is very local to this village. I soaked a newspaper and put herring and dill in it and put it on a very hot grill. Its finished when the paper catch fire. Offcourse I also made northern swedish flatbreads that turned out great but was the stressy part. Red onions, lemonzest, dill and sour cream on top made an ultraswedish fishtaco. It ruled but need to plan better and tune some parameters.
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Looking great!
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I can’t decide if this is brilliant or completely absurd.
I remember boiling water in a paper cone without it catching fire, when I was an adolescent.
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Sometimes it’s like that isn’t it? It’s fun but simultaneously stressful.
Your food looks great though. Very Swedish looking! Recipe sounds fun. Like an edible science experiment.
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