As far as popular human activities go, roasting animals over outdoor fires is on the top of the list. Every culture has some version of the pursuit; from the Argentinean Asado to the traditional Hawaiian luau. Rituals and traditions swirl around the flaming woodchunks, from the profound (ancient Hawaiians roasted the pig as an offering to the gods) to the prosaic (making your own secret recipe barbecue sauce).
Growing up in the cold north of Sweden, I first fell in love with the art of BBQ when smoking fish or game. Few childhood memories are stronger than putting a newly caught trout in the smoker and after a few hours, enjoy the wonderful smoky flavor and texture.
When moving to the US I realized that BBQ and smoking is so much more. Ribs, brisket, pork, sausages, chicken, turkey; they all tasted better when flavored with apple wood or pecan. Suddenly a whole new world opened up and I realized that this is food heaven. Getting up early in the morning and light the chimney starter and then 16 hours later reap the fruits of a long smoke and slice a peppery brisket or a shred a pork shoulder.
Then it struck me, what if I combine the best of two worlds; the old art of traditional American BBQ and the wild and earthy flavors of Scandinavia. The fusion mixed very well and this is the final result: American BBQ with a Viking twist.
Enjoy and long live the smoke
Johan “Big Swede” Magnusson
Big Swede BBQ
PO Box 30627
Phoenix AZ, 85046