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View Full Version : Discussion Thread -> BBQ Brethren "A Viking's Feast" (Entries and Quality ON TOPIC *CLEAN* Discussion Only)


Moose
08-01-2013, 08:11 PM
Our new TD category is...

"A Viking's Feast"

http://i980.photobucket.com/albums/ae286/Pashn8one/BBQ%20Brethren%20Throwdown%20Stuff/Viking1_zpsffbf2744.jpg (http://s980.photobucket.com/user/Pashn8one/media/BBQ%20Brethren%20Throwdown%20Stuff/Viking1_zpsffbf2744.jpg.html)

How exciting! We get to wear really cool helmets and drink lots of alcohol!I hope that's one of the special rules of this TD!
:clap2:


As chosen by Kathy's Smokin' for her brilliant win in the "Let's Cook Like Julia Child!" Throwdown. (http://www.bbq-brethren.com/forum/showthread.php?t=166545)



I would like to call "A Viking's Feast" TD next. I've gotten interested in Scandanavian cuisine (a cultural region consisting of the countries of Norway, Sweden, and Denmark and sometimes also of Iceland, Finland, and the Faroe Islands) from watching Scandanavian chefs on the public television series "New Scandanavian Cooking". (http://www.newscancook.com) What strikes me the most about Scandanavian cooking is their love of cooking outdoors, much of the time in cold and windy weather conditions. Either old or new Viking/Scandanavian cuisine is welcome in this TD. Right now Copenhagen, Denmark, is on the cutting edge of new gourmet fare.

Moose, I amalgamated the following from reading a few articles.

Old time Vikings had to preserve protein without electricity which meant smoking meat and fish was important to winter and seafaring survival. Typical available meats were pigs, sheep, goats, cows, horses (all for meat and milk); hare, wild boar, squirrel, deer, reindeer, seal, walrus, polar bear; chicken, geese, ducks, wild birds (all for meat and eggs). They typically drank little whole milk, rather they made dairy products like buttermilk, curds, butter and cheese. Milk was only available in spring when animal mothers were nursing their young. Cheese and butter were fermented to keep over winter. Cultivated grains were oats, rye, barley, wheat and bread was made flat or risen with wild yeast, buttermilk, sour milk and leftover yeast from brewing beer. Vikings drank a lot of ale and celebrated with mead. Freshwater fish like salmon, trout and eel were important as well as coastal shellfish, herring and deep-sea cod. Common fruit and vegetables were wild carrots, turnip, cabbage, onion, apples, plums, cherries, wild strawberries and sloes (blackthorn bush fruit). Hazelnuts and walnuts were gathered. Spices and flavourings included dill, corriander, wild celery, horseradish, cumin, mustard, hops, poppyseed, fennel, sea salt and honey. Potatoes, orange carrots, tomatoes and sweet corn were not available in the Old Viking Era but are available to modern day Vikings. Food was smoked, spit-roasted and soups/stews were a permanent fixture on open fires.


Did you get all that? Good! :mrgreen:

Now I just have to figure out how to make Viking Nachos!

:confused:

You may submit entries that are cooked from Friday 8/2 through Sunday 8/11.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 8/12.

Click here to READ THE RULES (http://www.bbq-brethren.com/forum/showthread.php?t=135049) for the BBQ Brethren Throwdown...


The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE (http://www.bbq-brethren.com/forum/showthread.php?t=167214) to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.

Best of luck and even better eats to all!

deguerre
08-02-2013, 10:35 AM
This thread comes with the Viking BBQ seal of approval...

http://www.ericamulherin.com/blog/wp-content/uploads/2011/06/VikingPig_final1.jpg

I've got my thinking horns on...

angryfish01
08-02-2013, 02:18 PM
Man, I really don't have a clue what to cook!

83132

caseydog
08-02-2013, 04:06 PM
I have been really surprised by a lack of Viking recipes for meat cooked over fire.

CD

Bluesman
08-02-2013, 04:28 PM
Most of those I find are either fish based, which my wife won't eat or the meat is boiled. We may need a bit of leeway on this TD. Mods?

nucornhusker
08-02-2013, 10:28 PM
Where does one find Viking's to cook?

Happy Hapgood
08-02-2013, 11:13 PM
Will be tricky for this one but I'm in. ;D

Happy Hapgood
08-02-2013, 11:16 PM
Most of those I find are either fish based, which my wife won't eat or the meat is boiled. We may need a bit of leeway on this TD. Mods?

I saw close to the same. Call it Viking Stew would be me 02. :biggrin1:

silverfinger
08-03-2013, 12:08 AM
Official Entry!

I posted some music you can listen to while looking at my cook.
Enjoy!
http://www.youtube.com/watch?v=dI0MCvpD8uI

Time to eat like a VIKING!
This is a porterhouse steak, lobster, shrimp and scallops.

Steak,
Bought at Bristol Farms!
Nothing but the best for a modern day Viking!
3 1/4 pounds of choice, 2 1/2 inches thick.
I coated it with EVOO, lightly seasoned with kosher salt, corse black pepper, SM peppered cow and minced garlic, cooked on Viking lump charcoal.
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7281_zps07ba779e.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7289_zpsd992e441.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7291_zps71ec947d.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7296_zps8d275299.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7302_zps3e563ca7.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7317_zpse230958c.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7320_zps82f63eb5.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7329_zps2ce3ce66.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7424_zps896932a1.jpg

Lobster, shrimp & scallops.
Coated in butter and cooked on the weber kettle.
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7298_zps3753d61e.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7319_zpsd5fe8486.jpg
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7340_zps84776d18.jpg

This was a meal fit for a VIKING!:becky:
Please use this photo as my money shot!
Thanks for looking!
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7399_zps2c85a933.jpg

Happy Hapgood
08-03-2013, 12:26 AM
^^^ Fantastic! ^^^

Bluesman
08-03-2013, 09:48 AM
That money shot picture is the best.....the absolute best. And I still can't get over the Caveman shot. The brass monkeys of the world are looking for their balls as Silverfinger has all of them...............:clap2::clap2::clap2:

Smoke Dawg
08-03-2013, 09:51 AM
Awesome Twofer

CharredApron
08-03-2013, 10:04 AM
Ladies and Gentlemen, we have a winner! :clap2:

deguerre
08-03-2013, 10:06 AM
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7399_zps2c85a933.jpg

I think winning the beard tussle upped Rays game for this one, eh?

bluetang
08-03-2013, 01:28 PM
Bravo Ray, that is killer!

caseydog
08-03-2013, 02:13 PM
I see we have us a double entry. I don't think we've had any had any since bigabyte left. Well, other than the veteran vs. nubians TD.

CD :becky:

Moose
08-03-2013, 02:22 PM
I see we have us a double entry. I don't think we've had any had any since bigabyte left. Well, other than the veteran vs. nubians TD.

CD :becky:

We sure do. If SF wins the Tbone and Surf, it may be the first time someone wins a TD where they actually selected the category.

I think...

:rolleyes:

Bluesman
08-03-2013, 02:26 PM
We sure do. If SF wins the Tbone and Surf, it may be the first time someone wins a TD where they actually selected the category.

I think...

:rolleyes:

I won Mama Mia dat's Italian, picked Absolutely Stuffed and won that one..:bow::bow:

Moose
08-03-2013, 02:30 PM
I won Mama Mia dat's Italian, picked Absolutely Stuffed and won that one..:bow::bow:


Ok, that's good to know.

Still, a very rare occurrence.

I think...

:rolleyes:

:laugh:

oifmarine2003
08-03-2013, 03:43 PM
I didn't know you could enter the same dish in 2 different TD's. Wow, Silverfinger may win both since his entry looks so good! Has that ever happened?

Great job Silverfinger! :thumb:

dadsr4
08-03-2013, 03:52 PM
Maybe this will help someone.

BBQviking.com
A BBQ blog from the land of the midnight sun
http://bbqviking.com/

Moose
08-03-2013, 06:10 PM
I didn't know you could enter the same dish in 2 different TD's. Wow, Silverfinger may win both since his entry looks so good! Has that ever happened?

Great job Silverfinger! :thumb:

You can enter two currently running TD's provided the entries fit the category. In this case they do.

And, since the Noobians vs Vets is non-dish specific, he can also enter that one as well, so that would make it three!

:thumb:

oifmarine2003
08-03-2013, 06:26 PM
Has anybody ever won 2 TD's with the same dish?

Big George's BBQ
08-04-2013, 07:40 AM
[QUOTE=deguerre;2575614]http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_7399_zps2c85a933.jpg


All I can say is WOW just WOW

Kathy's Smokin'
08-04-2013, 11:24 AM
Most of those I find are either fish based, which my wife won't eat or the meat is boiled. We may need a bit of leeway on this TD. Mods?

Yes, lots of leeway! They did plenty of spit roasting and cooking over an open fire and they smoked a lot of meat in addition to fish, it was one of the few ways they had to to preserve it. Pigs, sheep, goats, cows etc. are big animals, they would have had to smoke some or all of it to preserve the meat for a few days or weeks (as well as winter and seafaring) without refrigerators. The boiling of meat was in soups and stews, which were eaten daily by them (and are regular BBQ Brethren fare here, too)..... but they also ate meat in a lot of other ways. Hunters in ancient cultures spit roasted game and the Vikings did, too. Take a look at the images in this link... http://usa.stockfood.com/image-picture-Man-in-Viking-costume-smoking-meat-00284688.html It's a Viking with his keg smoker! I'm not surprised there are not a lot of Old Viking recipes, it's not 'cuisine' the way we think of it now. Pick one of the meats in the opening post, or find another that would have been locally available (Vikings also lived in places like England and Ireland). Smoke a turkey leg, pork, chicken, a leg of lamb, prepare some other ingredients from that OP list in a simple way and voila`, you have a Viking feast. If you want to make it a more complicated or a gourmet meal, choose a modern Scandanavian recipe from anywhere (the link I gave is http://www.newscancook.com) and use your smoker like an oven and make anything that tickles your fancy. Use local ingredients to the area, either old or new age, and let your imagination go Viking!

From the OP: Typical available meats were pigs, sheep, goats, cows, horses (all for meat and milk); hare, wild boar, squirrel, deer, reindeer, seal, walrus, polar bear; chicken, geese, ducks, wild birds (all for meat and eggs).

Spit roast a squirrel!

Available spices and flavourings were dill, corriander, wild celery, horseradish, cumin, mustard, hops, poppyseed, fennel, sea salt and honey. Since modern Vikings use ground pepper, go ahead and use that, too!

Common fruit and vegetables were wild carrots, turnip, cabbage, onion, apples, plums, cherries, wild strawberries and sloes (blackthorn bush fruit). Hazelnuts and walnuts were gathered. Lingon berries are tough to find outside of Ikea stores, but they are closely related to cranberries so use cranberries, too! You could smoke a turkey with a bread or barley stuffing with apples or cranberries! Don't forget honey was widely used, you could even make a Viking honey-cranberry sauce.

I'm smoking a pork leg today and I'm thinking about making a rub out of dill seed, coriander seed, celery seed, fennel seed, onion powder, sea salt and since we're okay with ground pepper, I'll add that, too!

Kathy's Smokin'
08-04-2013, 12:41 PM
I did a couple of quick searches -- put the word "Scandanavian" in front of the meat you want to cook and look through what comes up. I googled Scandanavian pork and this is the list of recipes I got: https://www.google.ca/search?client=safari&rls=en&q=Scandanavian+pork&ie=UTF-8&oe=UTF-8&gws_rd=cr&ei=upD-UZvWAoKuqgHtx4GQBQ

One of them is "Danish pork with crackling"...... and I'm doing a leg that has skin on at the moment.....

Kathy's Smokin'
08-04-2013, 12:50 PM
Maybe this will help someone.

BBQviking.com
A BBQ blog from the land of the midnight sun
http://bbqviking.com/

Thanks!

Bluesman
08-04-2013, 01:07 PM
Here's something I found as well. Help yourself folks

I changed my avatar to the guy with the biggest BB of all...............Silverfinger!!!!!!!!!!!!!!!

silverfinger
08-04-2013, 01:23 PM
Here's something I found as well. Help yourself folks

I changed my avatar to the guy with the biggest BB of all...............Silverfinger!!!!!!!!!!!!!!!

WOW,
Thats a recipe book:thumb:
Like your avatar Bluesman!:laugh:

Kathy's Smokin'
08-04-2013, 01:27 PM
Silverfinger, you've really DONE IT this time. You cut a handsome viking figure, that is for sure. Beef, scallops, lobster and shrimp are all locally found in Scandanavia. :thumb: Beautifully crusted steak and seafood, great music and Viking details! Thanks for being such great first entry! :clap:

Moose
08-04-2013, 01:47 PM
WOW,
Thats a recipe book:thumb:
Like your avatar Bluesman!:laugh:

Yep. I like Bluesman's Avatar as well.

Hey...what the? :confused:

Bluesman
08-04-2013, 02:32 PM
Silverfinger, Thanks for being such great first entry! :clap:

Yaa, now I gotta dig up Olie and Sven ta see vat I can do......dis is not good I tell ya not good. Olga cooks for chit and Helga ain't much bedder. Da two of dem couldn't boil vater............I'm farked. Dat der Silverfinger guy ruined it all.......You betcha........:twitch:

Kathy's Smokin'
08-05-2013, 03:52 PM
After looking at the list of seasonings available to Vikings I felt torn about smoking a whole pig leg using only those spices. I decided to depart from Old Viking availability and added Modern Viking black pepper, but still, I had reservations about the taste my traditionally-raised Tamworth pig leg would be left with.

Made my rub first thing this morning, tasted it as a few TV chefs have taught me and was flabberghasted to discover I LOVE IT!! It smelled so good, so heady and inviting I was thrilled to cover that beautiful heritage pig leg with it. Go, Vikings, go!

Here's the list of ingredients, the whole seeds were put through the coffee grinder in batches:

2 tbsp onion powder
2 tbsp mustard seed
2 tbsp dill seed
1 tbsp fennel seed
1 1/2 tbsp coriander seed
3/4 tbsp cumin seed
1/8 tsp celery seed
1 1/2 tbsp black peppercorns
sea salt to taste

It's been smoking about two hours now, I can't wait to taste the finished meat!

Viking Goddess Rub Rocks!! :rockon:

Dauvis
08-05-2013, 10:31 PM
This is my entry

Build thread (http://www.bbq-brethren.com/forum/showthread.php?t=167828)

Voting picture
http://imageshack.us/a/img818/2316/yojk.jpg

caseydog
08-05-2013, 10:35 PM
Nice entry. All my research pointed to stews, too. The stuffed apples were a nice touch, too. Very Viking looking food.

Not sure about the pink plates. :twitch: :becky:

CD

silverfinger
08-05-2013, 10:38 PM
Can I have 2nd's, PLEASE:becky:

oifmarine2003
08-05-2013, 10:51 PM
Here is my entry for the "A Viking's Feast" throwdown.

You can find my build thread here:
http://www.bbq-brethren.com/forum/showthread.php?p=2578710#post2578710

Please use this picture as my official entry photo:

http://i1363.photobucket.com/albums/r711/oifmarine2003/photo51_zpsd762353b.jpg (http://s1363.photobucket.com/user/oifmarine2003/media/photo51_zpsd762353b.jpg.html)

Dauvis
08-06-2013, 08:56 AM
Nice entry. All my research pointed to stews, too. The stuffed apples were a nice touch, too. Very Viking looking food.

Not sure about the pink plates. :twitch: :becky:

CD

It was either those or the bright red ones. I am thinking I probably going to need to get something for just throwdowns. :biggrin:

angryfish01
08-06-2013, 11:15 AM
It was either those or the bright red ones. I am thinking I probably going to need to get something for just throwdowns. :biggrin:

Welcome to the plate controversy

Kathy's Smokin'
08-06-2013, 12:08 PM
Nice entry. All my research pointed to stews, too. The stuffed apples were a nice touch, too. Very Viking looking food.

Not sure about the pink plates. :twitch: :becky:

CD

Don't forget the modern recipes in www.newscancook.com, there is a whole lot more than soups and stews in there. Anything baked can be adapted to smoking and stovetop can be adapted to grills.

Kathy's Smokin'
08-06-2013, 12:20 PM
It was either those or the bright red ones. I am thinking I probably going to need to get something for just throwdowns. :biggrin:

Welcome to the plate controversy

You can also use a clear glass plate overtop fabric to give your plate endless colour combinations. I've put pillowcases, draped bedsheets, folded/draped tablecloths, fabric placemats and tea towels underneath clear glass to create the colour of plate I want -- light, stark fabrics if my cook has a lot of colour and I use busy patterns and/or deeper colours if the food on the plate has little colour. Lots of choice with fabric you already have and one clear glass plate.

Kathy's Smokin'
08-06-2013, 12:46 PM
This is a tea towel under a glass plate and the 2nd TD I entered.

http://i1137.photobucket.com/albums/n518/KathysSmokin/Wok%20Throwdown/SIMG0047.jpg (http://s1137.photobucket.com/user/KathysSmokin/media/Wok%20Throwdown/SIMG0047.jpg.html)

This is a pillowcase under a glass plate.

http://i1137.photobucket.com/albums/n518/KathysSmokin/NvsV%20Haloumi%20Cheese/SIMG0074.jpg (http://s1137.photobucket.com/user/KathysSmokin/media/NvsV%20Haloumi%20Cheese/SIMG0074.jpg.html)

Another pillowcase under a glass plate.

http://i1137.photobucket.com/albums/n518/KathysSmokin/NvsV%20Turkey%20Club/SIMG0043.jpg (http://s1137.photobucket.com/user/KathysSmokin/media/NvsV%20Turkey%20Club/SIMG0043.jpg.html)

This is a draped tablecloth under a glass plate.

http://i1137.photobucket.com/albums/n518/KathysSmokin/Signature%20Dish%20TD%20and%20Blender/P1010636_zps4e017222.jpg (http://s1137.photobucket.com/user/KathysSmokin/media/Signature%20Dish%20TD%20and%20Blender/P1010636_zps4e017222.jpg.html)

This is a small piece of leftover fabric to add colour to a stark plate and muted-tone piece of baklava.

http://i1137.photobucket.com/albums/n518/KathysSmokin/Nuts%20TD/P1010489_zps953677c3.jpg (http://s1137.photobucket.com/user/KathysSmokin/media/Nuts%20TD/P1010489_zps953677c3.jpg.html)

Below is a draped bed sheet and I won that TD!

http://i1137.photobucket.com/albums/n518/KathysSmokin/Nouveau%20Gore/SIMG0160_zps90c42784.jpg

angryfish01
08-06-2013, 02:04 PM
^^^Why do I even Try?^^^^^

By the time my cook is done, my family is yelling "Put the camera down, wer'e hungry!"

CharredApron
08-06-2013, 02:12 PM
^^^Why do I even Try?^^^^^

By the time my cook is done, my family is yelling "Put the camera down, wer'e hungry!"
Because, you can! That's why. It's fun right?

angryfish01
08-06-2013, 02:43 PM
Sorry Moose, I forgot where I was

Kathy's Smokin'
08-06-2013, 04:06 PM
^^^Why do I even Try?^^^^^

By the time my cook is done, my family is yelling "Put the camera down, wer'e hungry!"

Do what I do, feed the hungry hordes and then play with YOUR plate of food. :becky:

CharredApron
08-06-2013, 04:14 PM
Do what I do, feed the hungry hordes and then play with YOUR plate of food. :becky:
Heard! That's my M.O. Haven't eaten hot food since I got here! :wink:

Kathy's Smokin'
08-06-2013, 05:25 PM
Don't I know it!!

Kathy's Smokin'
08-07-2013, 04:54 PM
This is my entry titled, "Viking Warrior Goddess Pork Leg".

Although I'm fascinated by new Scandanavian cooking and the gastronomic revolution happening in Copenhagen right now, I decided to go Old Viking for my entry. I looked at the list of available ingredients to the Vikings and created a cook from that -- kind of like a mystery box challenge. I used modern counterparts of Viking ingredients and cooked them with modern methods and facilities. I also added some foraging and gathering on my own two acres. First I made a rub from seasonings readily available to Old Vikings -- except for the black peppercorns. I had a hard time getting my head around using such a limited spice selection for my gorgeous, traditionally-raised, heritage Tamworth pork leg so I took liberty to add black peppercorns. Seasoning seeds are mustard, fennel, coriander, cumin, dill and celery.

http://upix.me/files/Q0Pcg6/P1010957-08072013154954000000.jpg (http://upix.me/files/Q0Pcg6/#P1010957-08072013154954000000.jpg)

Ground the seeds, black peppercorns and coarse Celtic sea salt in two batches, then added onion powder.

http://upix.me/files/Ta4bVd/P1010959-08072013155154000000.jpg (http://upix.me/files/Ta4bVd/#P1010959-08072013155154000000.jpg)

This rub tasted amazing just as it was, the smell was fresh and intoxicating! Who knew Vikings had all the ingredients necessary to make an exceptional rub? I present to you my can of Viking Goddess Rub. I could have used another tbsp of finished rub to cover the leg better, but since I only had that amount, I filled in two gaps with onion powder.

2 tbsp onion powder
2 tbsp mustard seed
2 tbsp dill seed
1 tbsp fennel seed
1 1/2 tbsp coriander seed
3/4 tbsp cumin seed
1/8 tsp celery seed
1 1/2 tbsp black peppercorns
sea salt to taste

http://upix.me/files/BPyfA6/P1010967-08072013155339000000.jpg (http://upix.me/files/BPyfA6/#P1010967-08072013155339000000.jpg)

Also "made" some Viking Goddess Ale but couldn't get into it yet because I had to drive to town on a short errand as soon as the pig leg hit the fire.

http://upix.me/files/21bGBk/P1010969-08072013155439000000.jpg (http://upix.me/files/21bGBk/#P1010969-08072013155439000000.jpg)

I present my Tamworth leg.

http://upix.me/files/pPW3cf/P1010976-08072013162224000000.jpg (http://upix.me/files/pPW3cf/#P1010976-08072013162224000000.jpg)*

A Viking pig leg with Viking Goddess Rub on it!

http://upix.me/files/VKg31q/P1010982-08072013155659000000.jpg (http://upix.me/files/VKg31q/#P1010982-08072013155659000000.jpg)*

All dressed up and into Dragona it goes.

http://upix.me/files/0Mb8xT/P1010984-08072013162413000000.jpg (http://upix.me/files/0Mb8xT/#P1010984-08072013162413000000.jpg)*

Ahhh, errand done, let's get down to business.

http://upix.me/files/lGWr2r/P1010987-08072013155905000000.jpg (http://upix.me/files/lGWr2r/#P1010987-08072013155905000000.jpg)*

This is the beauty returned from fire. Please use the photo below for voting.

http://upix.me/files/JgG7dL/P1010992-08072013160006000000.jpg (http://upix.me/files/JgG7dL/#P1010992-08072013160006000000.jpg)*

Day two of this cook brings foraging and gathering, an important Viking task. Two years ago I spent some time looking at wild edible plants and discovered wild carrot or Queen Anne's Lace. Wild carrots are what our modern carrots were cultivated from. If you intend to gather these make sure you learn the differences between it and a similar-looking poisonous plant found in swampy areas. The little purple centre in the flower head is one of the identifiers that it is the edible plant.

http://upix.me/files/Ud7Dkg/P1010995-08072013160219000000.jpg (http://upix.me/files/Ud7Dkg/#P1010995-08072013160219000000.jpg)*

We have a bi-annual bearing Yellow Transparent apple tree that we more or less ignore. We picked some the first and third year we lived here, made great applesauce, but after that I found myself with too much to do so it's been neglected since then. This is the last year for that, though, the apples are too good to let go to waste, it's a huge tree and bears a considerable bounty every second year! Didn't even find worms in the ones I cut, but they were a little scabby. No big deal for that and they have a ton of tart/sweet flavour.

http://upix.me/files/HJTbd7/P1030001-08072013160325000000.jpg (http://upix.me/files/HJTbd7/#P1030001-08072013160325000000.jpg)*

Here's some of what I'm working with for the rest of the cook.

http://upix.me/files/vbuSql/P1030007-08072013160401000000.jpg (http://upix.me/files/vbuSql/#P1030007-08072013160401000000.jpg)*

Washed the wild carrots many times. I've tried to eat them raw in the past but they were too woody. I wondered if they might 'melt down' in a long and slow cook similar to brisket and pork shoulder. Spent a lot of time cleaning and preparing these carrots and by the end of that I had serious doubts I would be eating more than one or two. One of the Viking articles I read said they ate a lot of plants we would not consider eating now. This could be one of those -- but why is there so much information on the internet about these supposedly "edible" wild carrots? I was going to find out once and for all. Put them in the smoker to low and slow while I continued my prep work.

http://upix.me/files/TX5kAn/P1030011-08072013160447000000.jpg (http://upix.me/files/TX5kAn/#P1030011-08072013160447000000.jpg)*

I chose barley as the starch, added finely chopped onion and celery and butter to flavour it. Started it on the stove to get it boiling and then into Dragona it went, too.

http://upix.me/files/Ffc03d/P1030014-08072013160841000000.jpg (http://upix.me/files/Ffc03d/#P1030014-08072013160841000000.jpg)*

http://upix.me/files/QckypX/P1030016-08072013160941000000.jpg (http://upix.me/files/QckypX/#P1030016-08072013160941000000.jpg)*

http://upix.me/files/gsaBuh/P1030018-08072013161128000000.jpg (http://upix.me/files/gsaBuh/#P1030018-08072013161128000000.jpg)*

Now for dessert. Chopped hazelnuts and prepared my foraged apples.

http://upix.me/files/x6PwHT/P1030021-08072013161209000000.jpg (http://upix.me/files/x6PwHT/#P1030021-08072013161209000000.jpg)*

http://upix.me/files/BGixH4/P1030022-08072013161350000000.jpg (http://upix.me/files/BGixH4/#P1030022-08072013161350000000.jpg)*

While doing prep my buzzer rang, time to check the barley. Mmmmm mmmm good! So far two for two, Vikings had everything available to make pork leg and barley delicious!

http://upix.me/files/0VV6pS/P1030024-08072013161427000000.jpg (http://upix.me/files/0VV6pS/#P1030024-08072013161427000000.jpg)*

Finished dessert prep and started it on the stove in CI.

http://upix.me/files/qRFgyk/P1030026-08072013161523000000.jpg (http://upix.me/files/qRFgyk/#P1030026-08072013161523000000.jpg)*

Hot CI with butter, frozen cherries and frozen cranberries.

http://upix.me/files/d2TmzU/P1030031-08072013161618000000.jpg (http://upix.me/files/d2TmzU/#P1030031-08072013161618000000.jpg)*

Apples, hazelnuts, a pinch of sea salt and honey from a friend's hives hot and ready go into Dragona for smoking.

http://upix.me/files/GnMHi6/P1030032-08072013161730000000.jpg (http://upix.me/files/GnMHi6/#P1030032-08072013161730000000.jpg)*

Finished wild carrots. They were almost as woody out of the fire as they were going in. There is a tiny circumference of carrot, maybe 20 thou thick...... okay, maybe a bit thicker but you get the idea..... that is soft, fragrant and reminiscent of parsnips. I would have to be starving to call that edible, though. You could break your teeth on them even after cooking and I can imagine what they would do to your intestinal tract.

http://upix.me/files/yhDger/P1030035-08072013161814000000.jpg (http://upix.me/files/yhDger/#P1030035-08072013161814000000.jpg)*

And here is my finished meal -- a Viking feast of smoked pork leg, barley and apple dessert. I didn't like the way the photo turned out after all that Viking Goddess Ale. Chose the whole pork leg from Dragona's fire for voting purposes.

http://upix.me/files/Jq5THP/P1030041-08072013162027000000.jpg (http://upix.me/files/Jq5THP/#P1030041-08072013162027000000.jpg)*

The pork was really good, that's a rub I'm thrilled to know how to make. I'm going to make a mushroom sauce for the leftover barley today or tomorrow. I used to make barley as a carb side ages ago, it's time to start doing that again. The dessert was delicious on its own and combined with the barley. Overall a successful cook if you ignore the carrots.

Thanks for looking!

Happy Hapgood
08-07-2013, 05:36 PM
WOW Kathy! Super Fine Cook! Everyone raised the bar on this one. All Great entries!

silverfinger
08-07-2013, 05:50 PM
Great cook from the Viking Goddess!
That leg was HUGE! It filled your Kamado.
How many pounds was the leg and how long did it take you to cook?

Bluesman
08-07-2013, 06:18 PM
Great cook Kathy you did the Viking Goddess proud

CharredApron
08-07-2013, 06:41 PM
Great Job kathy! Wish I had the time for this one. The bar is set for a spectacular finish.
Jed

Kathy's Smokin'
08-07-2013, 07:23 PM
Great cook from the Viking Goddess!
That leg was HUGE! It filled your Kamado.
How many pounds was the leg and how long did it take you to cook?

I wish I could tell you how much the leg weighed, it was from a half Tamworth pig I got from a local farmer, got it butchered and wrapped in pieces good for smoking. They didn't have the weight written on the butcher paper. The regular traditionally-raised legs I can get a couple times of year at one of the grocery stores in town normally weigh 28 - 32 lbs.. Traditionally-raised pigs are smaller than commercially-raised pigs and Tamworths are a little smaller still. If I was to guess I'd say it was around 22 - 24 pounds. My favourite things to smoke are whole legs and whole shoulders. I packaged up enough meat from the leg for 24 meals and I'm still going to render the fat and skin tonight for lard.

Hey, you know who would know the ball-park weight of a Tamworth pig leg -- Brother Matt, he raises them.

Edit: Forgot to say how long. It was about 12 hours or so at 250'F -- but I overshot my temp at first, as usual, so it had about 45 minutes or so at 300'F. I used to keep track of cooking time but don't pay as much attention now. My legs and shoulders generally cook in 12 to 16 hours. One leg, maybe the one before this one, cooked quickly in about 11 hours even though it was about 28 lbs. and done around 275'F, not sure why they can be different given other things are the same. My favourite way to cook a leg or shoulder is get it stable just before I go to bed then wake up in the morning and pay attention to the end of the cook. Kamados are great for that.

angryfish01
08-07-2013, 08:29 PM
Kathy, Kathy, Kathy!
You were just waiting for the day you could call this one, wernt ya?
That was fantastic from beginning to end. I can't wait to see the lard.
Now I know just what to do for this throw down, and I won't even need new plates.
:wink::wink:

Dauvis
08-07-2013, 09:09 PM
:clap2: Great job Kathy.

oifmarine2003
08-07-2013, 10:12 PM
Kathy, amazing as usual! Your cook thread was awesome and I drooled all over my keyboard over that tree trunk of a leg! Great job! :clap2:

buccaneer
08-07-2013, 10:24 PM
Very impressive Viking spread Kath!!!
LOVE the Viking Godess stein!

:clap:

Kathy's Smokin'
08-08-2013, 12:33 AM
I love that stein too, would love to make it my avatar. I tried for a while, didn't figure it out but hopefully will have time to try again on Sunday.

Ron_L
08-08-2013, 07:06 AM
All Hail the Viking Queen! :hail: :drama: :-D

Great job!

When will we be able to order Viking Queen products?

BTW, A picture of the Viking Queen holding that pork leg by the bone and ripping a big chunk off with her teeth would seal the deal for me :becky:

bingo1912
08-08-2013, 08:06 AM
:grin:Kathy is the sheet!!!

Kathy's Smokin'
08-08-2013, 09:38 AM
BTW, A picture of the Viking Queen holding that pork leg by the bone and ripping a big chunk off with her teeth would seal the deal for me :becky:

That would seal the deal for me, too!!

Moose
08-08-2013, 11:24 AM
That would seal the deal for me, too!!

Not too late for another entry...just sayin'. :wink:

deguerre
08-08-2013, 11:26 AM
Not too late for another entry...just sayin'. :wink:

What? Viking Octodogs now?!?

caseydog
08-08-2013, 12:23 PM
And here is my finished meal -- a Viking feast of smoked pork leg, barley and apple dessert. I didn't like the way the photo turned out after all that Viking Goddess Ale. Chose the whole pork leg from Dragona's fire for voting purposes.

http://upix.me/files/Jq5THP/P1030041-08072013162027000000.jpg (http://upix.me/files/Jq5THP/#P1030041-08072013162027000000.jpg)*

Thanks for looking!

Just needs more cowbell: :becky:

http://www.bbq-brethren.com/forum/picture.php?albumid=494&pictureid=7745

CD

Kathy's Smokin'
08-08-2013, 01:57 PM
Geez, CD, no wonder you're the pro! That looks fantastic, thank you! (And I loooove cowbell!)

silverfinger
08-08-2013, 02:27 PM
Just needs more cowbell: :becky:

http://www.bbq-brethren.com/forum/picture.php?albumid=494&pictureid=7745

CD

Beautiful cowbell!
Could I have some cowbell too "OH GREAT AND POWERFUL CD"? :pray:

Kathy's Smokin'
08-08-2013, 03:28 PM
My mom just arrived, we're going to a wedding out of town tomorrow, and I'm sitting her down at my computer to read this thread! :laugh:

Kathy's Smokin'
08-08-2013, 07:54 PM
Mom loved reading this thread, gave her a lot of laughs after the long drive here. She thinks everyone is a great cook and appreciates we have an international arena to share our passion. She laughed about the discussion of Fish's pink plates and she loved Silver's Viking photo. ( :gossip: She loves a man with a beard!)

silverfinger
08-08-2013, 08:07 PM
Mom loved reading this thread, gave her a lot of laughs after the long drive here. She thinks everyone is a great cook and appreciates we have an international arena to share our passion. She laughed about the discussion of Fish's pink plates and she loved Silver's Viking photo. ( :gossip: She loves a man with a beard!)

She sounds like my kind of Mom!:becky:
You are blessed to have her around!:thumb:
Thanks for sharing Kathy!

Smoke Dawg
08-09-2013, 11:05 PM
Please accept this official entry in the "A Viking's Feast" TD


Start with some fresh King salmon, white potatoes, fresh corn on the cob, some pickeled cucumbers, and onions. add the seasons, grill, fire swill, and get started

Seasoned Salmon, and seasoned, halved potatoes
83481
On the grill for smokey cook - potatoes first
83482
Viking Salmon almost ready
83483
Potatoes ready
83484
Planked for serving - Vikings don't need no plates!
Salomn, potatoes, corn on the cob, and cucumber salad
83485
All Vikings eat by the fire!
83486
A meal fit for a Viking King!
83487

It was a fun cook and it was great to eat this by the fire
Please use this as my official entry shot for the "A Viking's Feast" TD

83488
SD

silverfinger
08-09-2013, 11:10 PM
Awesome cook Smoke Dawg!
While you have time to edit go back and post official entry at the top of your entry or it will not be excepted as an entry.




A true Viking Cook:clap:

Smoke Dawg
08-09-2013, 11:46 PM
Awesome cook Smoke Dawg!
While you have time to edit go back and post official entry at the top of your entry or it will not be excepted as an entry.

A true Viking Cook:clap:

Thanks I appreciate the help

oifmarine2003
08-09-2013, 11:57 PM
Looks great Smoke Dawg!

CharredApron
08-10-2013, 11:28 AM
Good lookin stuff right there!
Jed

Dauvis
08-10-2013, 12:33 PM
Looks great SD.

Bluesman
08-10-2013, 09:34 PM
Please accept dis as my Official a Entry in da Viking a Feast Trowdown

This is a called a, cooking vit a Sven ana Ole. Up her ina Orr Minne…..sotah……..Tanks

(At Sven’s back door)…………Knock, Knock
(Sven) Ole, come in der…….hey
(Ole) Sven looks like you got a goot feast a goin’ der…………eh
(Sven) Yaa. Hey, vat you bring der hey
(Ole) I got a tree cases of a Leinie’s
(Sven) Dat be goot…….put a case on da counter and the rest in da fridge. Trow me a couple…hey…… tanks..(pop)
(Ole) So vat ve gonna have…..eh
(Sven) I got a sveet corn on da cob, some nice cheeken legs, sausage from a Lars da bootcher, taters vit a onions and a butter anda cheese. Den ve have some fried Norvegian apples. And a loaf of a homemade bread in da oven. I got da horse a radish, brown a mustard for da sausage wit some a chopped onions. Hey, trow me a couple more Leinie’s hey…….tanks……..(pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1850.jpg

(Ole) So vere did a Olga go…eh
(Sven) She vent to visit her Mudder in Dalute
(Ole) Dat Dalute is a nice place der hey
(Sven) Yaa…it’s a far, dat makes it a nice. Let’s check on dat corn………eh. Oh dats a comin’ along a nice. Give me a couple more Leinie’s…eh……….tanks………(pop) (pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1852.jpg

(Sven) So vere did a Lena go?
(Ole) She vent by her seester
(Sven) Da von wit da glass eye?
(Ole) no da von wit da………
(Sven) Stop………….don’t a say it. Last time you mention dat I had a nightmares for a mont. Come on ve check on dat cheekin. Look how big dey are…eh
(Ole) Yaa….reminds me of a Lena’s seester……..
(Sven) I said a stop it! You gonna turn dis a Viking a Feast into a Viking a Funeral!
(Ole) Yaa….you got a dat old boat
(Sven) Yaa. It a may leak but I betcha it carry a pretty goot fire der hey. Give me a couple more Leinie’s…….tanks….(pop) (pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1857.jpg

(Ole) So how do ya tink dem a Vikings gonna do dis a year?
(Sven) Vell we got dat Jennings a guy from a da Packers. He could put some a points up ya know
(Ole) Yaa……..He’s gonna vin us some a games…..eh
(Sven) But a whose a gonna trow to him…..eh
(Ole) Vell a………..ve got dat guy a Ponder he’s a pretty goot quarterback ya know
(Sven) PONDER!………Dat a guy couldn’t a trow a party. Let’s look at dat a sausage, mmmmm, dats a lookin’ a vonderful…….
Trow me a couple more Leinie’s………..tanks……(pop) (pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1859.jpg

(Sven) I gotta dis a new sauce I vant to try out, itsa called da Big Butz. I see dis and I’m a tinking my Mudder in law is a makin’ da BBQ sauce……..eh
(Ole) She got a big a butt?
(Sven) BIG……….she ride a da bicycle and it a look like she’s a carrying da saddle bags
(Ole) You Betcha
(Sven) Yaa……let’s a sauce dat a cheeken and a grab me a couple more of dem Leinie’s…….eh. …tanks…..(pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1858.jpg

(Ole) Sven, I see you got a ledder helmet. Is a dat for da game tonight?
(Sven) No, I vear dat ven ever I come home wit da new grill
(Ole) Oh, like a ritual……….eh
(Sven) No, no ritual itsa protection
(Ole) Yaa……..I seen a Olga play da soft a ball. Does it a verk?
(Sven) Of course it a verks! Ima a still able to hold a converestion vit you aren’t I? Now let’s check on dose a taters. Oh, dats a nice. I got them going vit a salt and pepper, onions, a butter ana some cheese. I need a……
(Ole) Couple more Leinie’s?
(Sven) Yaa………..tanks…………..(pop) (pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/7f060836-9b94-499b-b162-44922b1117b4.jpg

(Ole) Ya know ve also got dat a runin’ back a Peterson, he’s a got some a moves der hey.
(Sven) Yaa………..he a moves like my Mudder in law trough da K Mart at da blue light a special. She’s a knockin’ people down dat are a tree aisles over.
(Ole) Tree aisles over????................ Oh yeah Big a Butz
(Sven) Yaaaa………..Let’s a look at dem a fried apples. I got a red and a green vit a some brown a sugar, cardamom, a butter and a cinnamon………….deeze are gonna be delicious…….How bout a couple more Leinie’s….. eh. Tanks……(pop) (pop (pop)

http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1860.jpg

(Sven) Ve just a bout a ready der hey. Let’s a set da table
(Ole) Oh, dat a looks goot and dat bread smells a vonderful
(Sven) Yaa…give me a couple more a Leinie’s…….eh
(Ole) Ve’re Out
(Sven) OUT!!!!!! Den a go down in da cellar. I got a tree pallets a full
(Ole) Yaa
(Sven) I got to try some of a dis food. Oh dat a chicken is a goot, dat a sveet corn taste a like a can-day. Let me try a sausge…..oh dey isa so a moist dey spit a juice across the room onto the vall……..I’ll a clean a dat later. Hey Ole vere are you vit da Leinie’s?
(Ole) I can’t a find da keys for da forklift!
(Sven) (under his breath) can’t a find da keys……….(shouting) DEN HOT VIRE IT!
(Ole) Yaa
(Sven) Oh dis is a all a so goot. Hahahahaa, I better a slow a down Ima gonna eat a my vingers…..Yaa
(Sven) So from a Sven
(Ole) And a Ole
(Sven and Ole) Tanks a for looking at our a feast of the Viking’s
(Sven) Turn on a da game, ve don’t vant to mis anyting now…………Trow me some a Leinie’s……..tanks….(pop), (pop)

And dis is the Official a Money Shot……der hey


http://i540.photobucket.com/albums/gg354/fullertone/Viking%20Throwdown/100_1861.jpg

silverfinger
08-10-2013, 10:12 PM
What a feast!:clap:

Dauvis
08-10-2013, 10:22 PM
Das luuk goot! :clap2:

Smoke Dawg
08-11-2013, 03:00 AM
Leinies and sausage = Goot

angryfish01
08-11-2013, 08:21 AM
AD and bluesman, I didn't think anyone would have the Vikikn hornes big enough to go up against Kathy's cook, but you both did great. Both look fantastic!

Will work for bbq
08-11-2013, 09:22 PM
Official Nuvo Viking entry.

I knew right away that I was going to do Spam of the Sea for this TD, just wasn't sure how. After some research I decided to do grilled cod on potato and ginger croquette with a baked tomato from New Scandinavian Cooking. I also made a mustard sauce (Sennepssaus) from Authentic Norwegian Cooking.

The Spam of the sea was imported from Norwega, although I'm going new school the cod was probably dried and salted by old school vikings. :noidea:

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/spamofthesea.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/spamofthesea.jpg.html)

First we must desalinate and re hydrate.

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/desalinate.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/desalinate.jpg.html)

The tomatoes were prepared by cutting off the stem, sticking a sugar cube where the stem was, impaling (sounded like a viking term) it with four whole cloves and one star anise. This went on the grill at 300-350 for 1.5 hours.

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/tomato.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/tomato.jpg.html)

After 1.5 hours I moved it into the oven because it needed to go another two hours @ 200*.

I prepared the potato croquettes by grating 7 potatoes, 1 tablespoon of ginger (finely grated), 2 tablespoons of crushed fennel seeds, salt and pepper. (oops no action shots).

The sauce was made with 3 shallots (finely sliced) sauteed in 2 tblsp of butter to that I added 1/2 cup fish stock, 1/2 cup of cream, 2/3 cup of whole grain mustard which was reduced to about half.

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/shallot.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/shallot.jpg.html)

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/sauce.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/sauce.jpg.html)

Once reduced I added about 2 tblsp of lemon jucie and 1/3 cup of fresh dill.

The cod was simply seasoned with white pepper, granulated garlic and smoked paprika the grilled until it started to flake.

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/codonthegrill.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/codonthegrill.jpg.html)

And the money shot.

http://i1176.photobucket.com/albums/x332/Q-TADO/viking/money.jpg (http://s1176.photobucket.com/user/Q-TADO/media/viking/money.jpg.html)

Thanks for looking.:thumb:

Bluesman
08-11-2013, 09:24 PM
That looks great.............any left? fantastic job. How were the maters?

caseydog
08-11-2013, 09:35 PM
Beautiful cowbell!
Could I have some cowbell too "OH GREAT AND POWERFUL CD"? :pray:

I went back and looked at your entry shot, and I'm good in Photoshop, but your mug is well beyond my ability to fix. :shock:

CD :becky:

silverfinger
08-11-2013, 09:43 PM
I went back and looked at your entry shot, and I'm good in Photoshop, but your mug is well beyond my ability to fix. :shock:

CD :becky:

HA,
Thanks for trying!

Will work for bbq
08-11-2013, 09:59 PM
That looks great.............any left? fantastic job. How were the maters?

Thanks, sorry all gone. :becky:
The maters were actually very good and full of flavor it surprised me how much flavor it absorbed from the cloves and anise. I was tempted to put the anise in with the sugar cube but I'm glad I didn't.

silverfinger
08-11-2013, 10:03 PM
Thanks, sorry all gone. :becky:
The maters were actually very good and full of flavor it surprised me how much flavor it absorbed from the cloves and anise. I was tempted to put the anise in with the sugar cube but I'm glad I didn't.

That's what caught my eye.
Them maters!

oifmarine2003
08-12-2013, 08:15 AM
Great cook! There are some really great entries in this one!

Kathy's Smokin'
08-15-2013, 10:59 PM
Bluesman Spielberg -- your cook thread is something else! Hilarious story of Ole and Sven cooking, rather, getting cooked (with Leinies)! What a feast you put on, I'm surprised a horde of Vikings didn't crash your dinner! You had enough beer...... :biggrin1:

Kathy's Smokin'
08-15-2013, 11:03 PM
Smoke Dawg, gorgeous pieces of salmon, my partner loves them. (Had to get an opinion from a fish eater.) Love the way you plated it on a plank, altogether looks like a great meal!

Kathy's Smokin'
08-15-2013, 11:12 PM
WW4BBQ -- I'm surprised at the size those chunks of cod were able to rehydrate to, wow. I can see why they they were a great way to store food over winter or for seafaring. Really loved the mustard sauce you made and the smoked tomatoes, will try both in the future.

Will work for bbq
08-16-2013, 12:14 AM
Thanks Kathy. That was a monster piece of fish, I actually split one piece into the two I ended up with and cut off at least half of the length the belly part was too thin and would have dried out. I poached the bellies for my fish stock, the tomato was great but I was really surprised how good the sauce was, I did reduce it a little too much though.

Smoke Dawg
08-17-2013, 02:12 PM
Smoke Dawg, gorgeous pieces of salmon, my partner loves them. (Had to get an opinion from a fish eater.) Love the way you plated it on a plank, altogether looks like a great meal!
Thanks Kathy, It was a fun cook and eating by the fire was even better. Got lucking getting fresh salmon and corn. good timing