Craig Whitson
GrillKongen (aka Grill King) makes Norway proud in TN at the SuperBowl of Swine?!
(it was in May, I missed it) & he coached the Danish Nat'l BBQ Team (did you know they had one?!) & he's really from OK & he's closed his restaurant Craig's in Stavanger (darn) & has 4 cookbooks published (in Norwegian) & a quote of his: "Knowledge is good, so is beer"?! on his webpage: http://www.craig.no/ - a local Renaissance Man?!
Cookbook cover from 2006
yyyyyyyyyyyy
Newspaper Article Link:
http://www.facebook.com/ext/share.php?sid=91587619830&h=Hmm10&u=xX5Xz&ref=mf
The Washington Post - Food Section - All We Can Eat...
Note: below is an excerpt from the newspaper article, go to the link above for more & to see a photo of the man who's begun to look a bit too much like what he's cooking - he best start grillin' some veggies soon is what I'm thinking...
The Norwegians Prove Themselves in Memphis
"Last year at about this time, I had a belly full of brisket, still smelled of smoke and was rushing back to the District to put the finishing touches on my story about three international teams competing in the Memphis in May barbecue contest, the so-called Super Bowl of Swine.
The weekend was a blast: Besides the heavenly aromas and flavors, imagine men dressed in pig drag, ice coolers turned into motorized transport, and more punny team names than you can shake a pork rib at. Despite the frivolity, it's a lot of work, and the global teams' hopes for 'que glory were dashed when the none of their names were called out from the stage come awards time.
Only one of the three returned this year: 100 Degrees Celsius, under the leadership of Okie-turned-Norwegian Craig Whitson, known in his country as Grillkongen (Grill King) Craig.
What a difference a year makes.
In its third appearance in Memphis this past weekend, the team took home two second-place trophies, both in "anything but" (i.e., anything but pork) categories. That's after a single third-place trophy in 2007 and squat in 2008.
100 Degrees Celsius, named for the team's preferred sweet-spot temperature of low-and-slow barbecue (212 degrees Fahrenheit), again worked on a tricked-out smoker dubbed Bling-Bling by its acclaimed maker, David Klose of Houston....
100 Degrees Celsius was one of just two international teams this year. "I think the economy had something to do with it," Whitson said. The other, the Danish National BBQ Team (which Whitson coached), took home a trophy, too, for third place in the beef category. The team, sponsored by Weber, cooked everything on Weber equipment available at any Home Depot, said Jim Boland of Memphis, who worked with both teams..."
Article by Joe Yonan May 19, 2009; 12:45 PM ET
David Klose of Houston Link:
http://www.bbqpits.com/klose.htm or http://www.bbqpits.com/
The Danish National BBQ Team Link:
http://www.bbqlandsholdet.dk/Default.aspx?AreaID=104
And be sure to listen to their CD single?! http://www.weberq.dk/Default.aspx?ID=357 it's in Danish, but it's still funny--when you think they're singing about BBQ in Danish?!
(I've asked someone on Facebook who speaks Danish to please translate for us so we can know just how funny it really is?!)
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