Morten Westh > wrote:
> Hi All (-:
>
> Just what I thought, "hawking" meant...(-: I have been following this
> newsgroup for a couple of years, and have learned a lot!
>
> Let me introduce myself: I live in Denmark, near Copenhagen, and I have
> been cooking on the WSM for 2½ years. I use my grills 2-4 times a week
> all year, most often my Weber Q300 or the Performer, my WSM's are mainly
> used on weekends and holidays. I cook all kinds of food on the grill,
> the smokers are mainly used for old-school american bbq.
> I am a (proud) member of The Danish National BBQ Team, (see
> http://www.bbqlandsholdet.dk/Default.aspx?ID=341 - sorry, the english
> version is far from complete). The team was at the Memphis in
> May-contest this year, and took a third place in "exotic" - the reciepe
> included shanks of lamb, cooked on the WSM with Kingsford and birch-tree
> from my garden. In Memphis we used a lot of Royal Oak, a few bags of
> Kingsford and some Kingsford Competition for the longer cookings - I
> really liked those a lot!
>
> Heat Beads are an australian charcoal briquette, very much like
> Kingsford - you can't buy Kingsford in Europe )-: They burn a little
> longer than Kingsford, but not as hot, which makes makes them perfect
> for low&slow. I rarely use lump charcoal, it is very hard to find good
> quality lump in Denmark.

Yep. Yer the real deal! You came to Memphis? KEWL! So is yer web site! Does
yer daughter stay healthy on the vegetarian diet?

I love lamb. Do you use a rub or what? I have an easy recipe for Danish
Roast (smoked) Duck, which I last made several years ago. The stuffing is
apples and prunes. I don't know how authentic it is, but it was good.

For hardwood lump charcoal, you should be able to order it from different
countries, especially in Club quantities. Have you checked out Danish
http://www.hardwood-charcoal.com/ Also you can make yor own. Good project
for the kids.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061