Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

An Asian specuality found in “Robert Carrier’s Kitchen
Cook Book” published in 1980

Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

This recipe comes from Bali, though there are variations of it on nearby islands. On Lombok, for example, they make it with beef. The minced meatballs may split when you push them on to the bamboo skewers unless you take the precautions described in the recipe. You can prepare this saté and refrigerate it for up to 24 hours before cooking.

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Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk
Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

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Lamb Skewers with Saffron / Lammekebab med Safran

An exotic lamb recipe  found in “Kjøkkenbiblioteket –
Grillmat” (The Kitchen Library – Grilled Food)
published by Aventura Forlag in 1992

Lamb Skewers with Saffron / Lammekebab med Safran

Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.

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Sweet and Spicy Chicken Skewers / Søte og Krydret Kyllingspyd

A juicy campfire skewer recipe found at tammileetips.com
Sweet and Spicy Chicken Skewers / Søte og Krydret Kyllingspyd

Grilled sweet and spicy chicken skewers that is so easy to make! Great for the campfire or camp grill! Pineapple, peppers, and chicken grilled together to make a perfect meal.

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Yugoslavian Culbastija / Jugoslavisk Culbastija

A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Yugoslavian Culbastija / Jugoslavisk Culbastija

Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.

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Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted
Winking smile

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Halibut with Bell Pepper Butter / Kveite med Paprikasmør

A fish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992
Halibut with Bell Pepper Butter / Kveite med Paprikasmør

Halibut has a delicate fish flavor that can be further enhanced with fresh bell pepper butter. You can use canned peppers if you like. Serve the fish with grilled polenta.

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A Brief History of Grilling

A Brief History of GrillingThe history of grilling begins shortly after the domestication of fire, some 500,000 years ago. The backyard ritual of grilling as we know it, though, is much more recent. Until well into the 1940s, grilling mostly happened at campsites and picnics. After World War II, as the middle class began to move to the suburbs, backyard grilling caught on, becoming all the rage by the 1950s.

In suburban Chicago, George Stephen, a metalworker by trade and a tinkerer A Brief History of Grillingby habit, had grown frustrated with the flat, open brazier-style grills common at the time. Once he inherited controlling interest in the Weber Bros. Metal Spinning Co, a company best-known as a maker of harbor buoys, he decided the buoy needed some modification. He cut it along its equator, added a grate, used the top as a lid and cut vents for controlling temperature. The Weber grill was born and backyard cooking has never been the same.

If man has been grilling since the Stone Age, he had to wait a good long time before he got his first taste of ‘barbecue.’ Just how long is a matter of debate, but the A Brief History of Grillingword’s etymology has been traced via the Spanish (‘barbacoa’) to a similar word used by the Arawak people of the Caribbean to denote a wooden structure on which they roasted meat. (The Arawak’s other contribution to the English language is the word ‘cannibal’.) Only the sense of a wooden framework survived the word’s transition to English; the context was lost. So, in the 17th century, you might use a ‘barbecue’ as shelving, or you might sleep on a ‘barbecue’ — but you definitely weren’t cooking with one.

A Brief History of GrillingLike so many of the most recognizably “American” of foods and foodways — hot dogs, Thanksgiving dinners, even milk on breakfast cereals — barbecue goes back to 18th-century colonial America, specifically the settlements along the Southeastern seaboard. The direct descendant of that original American barbecue is Eastern Carolina-style pit barbecue, which traditionally starts with the whole hog and, after as many as fourteen hours over coals, culminates in a glorious mess of pulled pork doused with vinegar sauce and eaten on a hamburger bun, with coleslaw on the side.

As the settlers spread westward, regional variations developed, leaving us today with four distinct styles of barbecue.

  • Carolina-style has split into Eastern, Western and South Carolina-style, with variations largely in the sauce: South Carolina uses a mustard sauce; Western Carolina uses a sweeter vinegar-and-tomato sauce.
  • Memphis barbecue is probably what most of us think of when we think of BBQ — pork ribs with a sticky sweet-and-sour tomato-based mopping sauce.
  • Texas, being cattle country, has always opted for beef, usually brisket, dry-rubbed and smoked over mesquite with a tomato-based sauce served on the side, almost as an afterthought.
  • Kansas City lies at the crossroads of BBQ nation. Fittingly, you’ll find a little bit of everything there — beef and pork, ribs and shoulder, etc. What brings it all together is the sauce: sweet-hot, tomato-based KC barbecue sauce is a classic in its own right, and the model for most supermarket BBQ sauces.

Grilled Scampi with Garlic / Kjempereker med Hvitløk

A shellfish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992

Grilled Scampi with Garlic / Kjempereker med Hvitløk

Scampi is raw when you buy them, yet like other shellfish, they
need just a short time on the grill.

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Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

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Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

A fish dinner recipe found in “The Flavor Maker’s Cookbook”
an E-book conversion of a printed book published
by Procter & Gamble in 1984

Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

Salmon, arctic char, and halibut are great for steaks done on the grill. Steaks come from larger fish, and larger fish tend to be fattier, and fat equals flavor, of course. When buying, request slices that are at least 1″ thick.

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Chicken Breast with Lemon / Kyllingbryst med Sitron

A juicy chicken recipe found in “Grillmat” (Grilled Food) in the
series
“Kjøkkenbiblioteket” (The Kitchen Library)
published by Aventura Forlag in 1992

Chicken Breast with Lemon / Kyllingbryst med Sitron

Skin and boneless chicken breasts fried on the grill gives fewer calories. If you want to make them even more juicy, serve them topped with a slice of lemon butter.

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Fish and Shellfish Skewers / Fisk og Skalldyrspidd

A tempting barbecue recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Fish and Shellfish Skewers / Fisk og Skalldyrspidd

When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.

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