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Elton's BBQ-pit
Norway
เข้าร่วมเมื่อ 11 ม.ค. 2015
In Norway the terms “grill” and “barbecue” are used interchangeably. This is incorrect and nutsmaking to barbecue aficionados. The confusion is compounded when the same piece of equipment is used at home for grilling and barbecue. The two cooking methods are radically different: Grilling is a FAST, DIRECT heat method of cooking. Food is cooked on a grill; just a few inches above live coals or gas flames, often at temperatures exceeding 550°F (300°C).
Barbecue is a SLOW, INDIRECT, low-heat method of cooking.
In fact, it’s the opposite of grilling. Barbecue uses smoldering wood to simultaneously smoke and cook the food at temperatures between 180 and 250°F (90° - 120°C). The heat source should be separated from the cooking chamber to provide indirect heat. In order to circulate a uniform amount of heat and smoke to all the food throughout the chamber
Barbecue is a SLOW, INDIRECT, low-heat method of cooking.
In fact, it’s the opposite of grilling. Barbecue uses smoldering wood to simultaneously smoke and cook the food at temperatures between 180 and 250°F (90° - 120°C). The heat source should be separated from the cooking chamber to provide indirect heat. In order to circulate a uniform amount of heat and smoke to all the food throughout the chamber
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Was just thinking of you the other day Elton! Hope all is well.
@@WASN55 Thanks! Yes all is well on my side.. Hope you are too!
Looks really delicious :-) ROCK ON!!!!!!!
Thanks Mr. Fred!
Did you quit youtube for good?
No sir i have not quit.. i've just haven't had time to continue... There will come more next week. Thanks for the bump! 😁👍
@@eltonsbbq-pit Great - nice to hear :) Thanks for your reply!!
@@kreidefelsen you are welcome 👍
Lovely on so many levels, aspects. Cheers from UK fellow smoker.
Thank you! Cheers and Happy New Year!
Can i cook meat with cold smoke
No i would not do that. In the coldsmoking process the temp never goes over 25c.
I've pickled a load of stuff before but we don't really see jalapenos in the shops here too often. These look really good! Gonna work through your videos so apologies for comments on any old stuff!
I am glad you stopped by brother!
😡 "PromoSM"
th-cam.com/video/0OgQKMsxOa8/w-d-xo.html
Hey Elton :-) We are in Northern California so we will get some rain but it won't be to bad here :-) Up here in the Sierra's and Lake Tahoe will as well as Los Angeles and San Diego will be hit hard :-( Thanks for looking out :-) ROCK ON!!!!!!!
I am glad to hear that! Thanks for telling me. Rock on!
Everything looks delicious :-) ROCK ON!!!!!!!
Thanks Brother!
I hope you are prepared for "Hillary"! RTFO
I tried the exact same tht you did and it was really good .Keep it up
Thanks!
Did you had to relight it again or no, it burned on it's own?
The sawdust burned on it's own the whole time. Thanks for stopping by and commenting!
Burgers, ohhh yummm! My second favourite food after pizza!
Thanks for stopping by! Yeah Burgers are a favorite!
@@eltonsbbq-pit I subbed just in case you decide to show how to fry chicken without the coating washing off. 😁
You're my man , great job
Thank you!
Thanks, and I am happy to boost you to 666 likes 😊
Thank you for stopping by! Cheers from Norway
It looks simple, why US people don't made it?
I'm not sure on why.. Maybe it is food-safety issues?
Interesting…but you didn’t explain what you do after marinating the fish. Do you wash it off with fresh water? I also understand that the fish has to be dry, otherwise it doesn’t absorb the smoke….is this correct?
Yessire.. The salmon was was rinsed with freshwater, dried, developing the pellicle that the smoke sticks to.. Great question Martin! Thanks for stopping by!
Nice!
Thanks brother 👍
Happy October :-) That looks really delicious :-) ROCK ON!!!!!!!
Thanks Mr.Fred!! 🤘
Can you use pellets on this one?
Can't use pellets on the Weber coldsmoke generator.. as far as i know 😉
Looks good!
Thanks brother!
p̶r̶o̶m̶o̶s̶m̶ 😇
Thanks!
Hey Elton :-) What time is dinner? That looked delicious :-) ROCK ON!!!!!!!
Epic Flip Elton!
Thank you brother!
Oh yeah brother...
Howdy brother!
Excellent Flip :-) ROCK ON!!!!!!!
Yessire! Thanks MrFred!
Har savnet grill videoene dine her på youtube, kjekt med nytt innhold :)
Tusen takk for tilbakemeldingen!! Skal se om jeg for satt i gang med litt filming igjen!
@@eltonsbbq-pit Eg skal følge med
Those ribs look delicious, I want some :-) ROCK ON!!!!!!!
Thank you MrMegaFred!! Cheers brother!!
Love that sizzle, Elton!
Thanks brother! Yeah, that sizzle sounds great!
Hey Elton :-) Delicious looking chicken :-) ROCK ON!!!!!!!
Thanks brother!
Hey Elton :-) Looks delicious, I want some :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!
Thanks @MrMegaFredZeppelin
You can always tell if your smoked salmon is good when everyone goes to bed with stinky fingers.😅
Yes indeed john king! 👍
Hi Elton, My grandparents made sylta for Christmas back in the 60's and 70's. Their sylta press was lost when they moved, and I would love to find another, just like yours. Could you tell me where I could purchase one? Thanks for the info, and Merry Christmas.
Hi! First of all, thanks for stopping by. I will check around to see if i can help you getting a syltepresse.. I'll get back as soon as possible. Wish you and yours a Merry Christmas
Great share my friend, success for your channel and stay connected 👍👍
Thanks!
Bare en liten tips, på engelsk den L i salmon er stum - vi sier "sæmen"
Takk for tipset!
Hope you and yours are doing well!!
My family and I are doeing wery well over here in Norway. We have stayed clear of the Covid. Hope you and yours are doing fine Big John- Thanks for asking brother!
Looks so delicious,can't wait to try this out,thankyou so much for sharing this recipe,stay in touch,Regards Akshata.
Thanks for stopping by! Glad you liked the video. Cheers from Norway
Bottom vents not open?
That is correct.
"Yoo hooo, big summer blowout!" - Frozen
Yessire! Happy summer holiday!
Oh my! Simple yet delicious recipe! Very nice crust you got on the burger 👍. By the way, very nice to see another Scandinavian Fellow doing TH-cam BBQ videos! I am in Finland. Keep up the good work. Cheers! 🍻
Thanks for stopping by and commenting! Yes, there are way too few Scandinavian bbq'ers here on youtube.. I'll hop on over to your channel and check it out. Cheers!
@@eltonsbbq-pit You're welcome! and yes you are right, too few scandinavian bbq'ers here on TH-cam. Cheers!
Do they sell this in the US?
Not that i know..
NO bro salt should be one part salt and 2 parts sugar or 50/50 for some. otherwise you are doing well. I have made my fuck ups
I do agree with the salt/sugar ratio.. Learning by burning..lol Thanks for your comment John!
Love your reaction after testing : "Rowww" 👍
Thanks JVB JVB!
Thanks again Elton. I'm preparing it today so using your instructions. I bought half a salmon so I'm using a part of it as gralax and the rest I'm going to cold smoke or your way. So Easter will be Elton's dishes on our dinner table
You are most welcome! I hope you like it. Happy Easter and best wishes..
Again another great Norwegian salmon recipe! Thanks Elton
You are welcome! Glad you like these videos. Cheers!
Great video Elton, very informative. All the best from the Netherlands
Thanks ! Glad you liked it. Cheers from Norway
Your video is very nice!! I really like it!! Thanks for sharing it!!
You are welcome! Thanks for stopping by. Stay safe and Cheers from Norway
This looks amazing
Thanks! It turned out quite good. Cheers!
Hei, om du hadde kuttet skinnet i biter og kokt skinnet litt lengeri litt vann, kunne du brukt hurtimixeren og lagt etslags suppe av skinnet. Når denne har blitt kald, kunne du erstattet gelatinen med dette. i skiver mellom lagene. Skinnet er ren gelatin (kollagen) som også er kjempesunt for eldre mennesker. Viktig for alle over 50 år for å unngå problemer med leddene. Denne gelatinen kan fryses f.eks. i biter og brukes i pølser for å erstatte mel etc. Også i kjøttsuppe bruker jeg denne. Fin video da.
Takker og bukker for et utmerket tips . Det skal jeg prøve neste gang jeg lager ribbesylte. Ha en fin jul!
I've got to try this. Thanks.
You are welcome! Thanks for stopping by.