In May, 2019, we will be holding two classes turning, mild, meek, everyday-folks, into killer-grillers. Don’t miss this opportunity to pick up great grill tips and to eat lots of wonderful grilled foods.
Grillkongen Craig will be leading the courses. Use this opportunity to ask any questions you might have about the world of grilling and American barbecue, and learn the secrets to creating the most delicious meals in your backyard or at the beach.
Craig will go through the most important steps to successful grilling, and he will talk about grills, equipment, ingredients and more.
When and where?
The dates for the classes are May 7 and May 28 (both Tuesdays). We will get started at 5:00 pm (that’s 17.00 for all y’all locals) and we round off at around 10:00 pm (22.00). Meet up at Uthuset, Hafrsfjordgata 23 (Våland). To sign up, send an email to firstname.lastname@example.org. We are looking forward to seeing you – and to doin’ some grillin’!
The final “grill course for all” will be held on Wednesday, September 5th at 5:00 (that´s 17.00 to you locals). What better way to ensure a delicious and fun fall and winter, than out-grilling your friends and neighbors?
Otherwise: We will be hosting team building courses for companies from September until the Christmas holidays (we only have a few available dates left in September but October-December is ready for booking. For more information send me an e-mail at email@example.com.
First: There have been lots of requests for our chili con carne recipe. You will find it (in Norwegian since you Americans probably think your chili is better than anyone else´s). And now:
It seems appropriate to say “We´re back”. Our last appearance at Gladmat was in 2010 and in just a few days we will return to our old stomping grounds. The main reason for our reappearance is a project we have been working on the last several months: making a dish we have been preparing and eating for over forty years, even better. We are talking about Chili con Carne, one of planet Earth´s ten best dishes (along with fried chicken, pecan pie and a couple of barbecue classics). We are thrilled with the results; this Chili kicks butt!
Sure, it´s winter right now, but before you know it springtime will be rearing its lovely head. Even though I don´t approve of packing-away one´s grill when the temperatures start to sink, I truly enjoy seeing people dusting off the lids of their grills when Easter rolls around.
Grilling´s primary goal is to give people something better to do than most of the other stuff they have to do. Grilling is also a great provider when it comes to consuming deliciously charred morsels of breakfast, lunch and/or dinner. The only problem is that some of us wish we could do a better job behind the grill, and that my friends, is why we offer grilling classes each and every spring (and early fall).
Here are 2018´s first classes. We already have folks who have signed up, but there are still places available for all three classes.
In the mean time, here´s a photo my favorite burger anywhere, from Nic´s in Oklahoma City. Who needs Paris or Tokyo? This baby will blow your socks off.
We have set up a new grill course on Wednesday, August 30, 2017. For more information in English send us an e-mail.
Dette er kurset for dere som vil gjøre noe mer ut av grillingen. Vi griller for harde livet: kjøtt, kylling, diverse sjømat, grønnsaker, og mer. I tillegg lager vi sauser, marinader og krydderblandinger, salater, sideretter og knallgod dessert.
I love chicken. A lot of (in their own minds) serious chefs laugh at the thought of having chicken on their menus, proving again that these guys are in need of serious help. Chicken is great stuff – when it is seasoned and cooked well. Poorly-made chicken is as awful as poorly-made broccoli or pasta or pecan pie. Well-made chicken is right up there with the best of dishes.
Denne desserten er verken grillet eller særlig sesongavhengig (når er egentlig banansesongen?). Da jeg var ung var denne desserten konge over alle desserter, delvis fordi den smaker så godt, men også (tror jeg) fordi den var den første opplevelsen jeg hadde med (det nå-godt-oppbrukte-konseptet) «høy mat» (maten gourmetkokkene er så sykt glad i).
Today is Easter Sunday (Happy Easter Everyone!), so I have chosen the obvious route for today´s blog: eggs. There are so many wonderful egg creations out there and even the most basic such as scrambled or soft-boiled are among the greatest eats to be found anywhere.