Danish National BBQ Team Showcases Literary "Gold" at World Championship Barbecue Cooking Contest

A flowerpot appetizer, above; Rick and Barbara Farmer with team captain Stig Pedersen, below.

Before the Danish National BBQ Team served dinner at barbecue fest family night, they treated guests to an unusual appetizer: a sneak peak at the team’s award winning cookbook titled “Gold.”


The book, a 400-page celebration of grilling, won a prestigious Gourmand Award earlier this year in Paris, and the unveiling in Memphis introduced the book’s English translation.


While "Gold" pays homage to the team’s annual participation in the Memphis in May World Championship Barbecue Cooking Contest, the recipes are the book’s winsome page-turners, offering delectable enticements such as salt-baked pork shank, pulled pork ravioli, buttermilk tenderloin, duck breast with parsnips cooked in tea, elderflower scallops and pea soup, and oysters au gratin with champagne foam. Visitors can stop by the team’s booth (052) for a look at the book or to purchase a copy.


Team members kicked off the week’s cooking Wednesday evening with grilled baby carrots, asparagus and radishes served in a flowerpot of rye bread soil and soft smoked cheese for dipping. The adorable dish was inspired by Noma, a Copenhagen restaurant ranked best in the world and acclaimed for its Nordic cuisine.


Glasses filled with smoky and sensational lobster bisque arrived next to the table, alongside a bruschetta topped with grilled shrimp, saffron pickled fennel, wild garlic oil, and a chili crème fraiche. The main course and dessert followed: beef tenderloin, slow cooked and served with celeriac puree, pickled mushrooms, grilled foie gras, and a truffle sauce; and dessert, a paired finale of Gateau Marcel topped with chocolate mousse and caramelized almonds and a whipped Danish lemon fromage sprinkled with raspberry dust.


The stylish and flavorful dishes dazzled guests, but team members were already focused on the week’s competition. They hope to out-run their rankings from last year.


This year, we are going for top-10 in ribs,” said Jim Boland, the team’s Memphis liaison. “If that happens, we’ll be happy.”


Winners in all categories will be announced Saturday evening, followed by a closing performance by soul legend Percy Sledge on the main stage at 8 p.m.


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