Many people think of barbecue as an iconic American food and are surprised that a Danish team competes. Why are you guys so fascinated with barbecue?
There is no doubt that Danish backyard heroes can grill and make some decent barbecue, but the flavor profile will never be as good as the real American taste. That’s why we like the challenge of competing in Memphis in May. It gives us the opportunity to find the golden key to barbecue culture and flavor.
This year is your team’s seventh visit to the Memphis in May World Championship Barbecue Cooking Contest. Why is your team so committed to this event?
Memphis in May is a big part of our DNA. This is where our team found our true core and our passion for what we are today.
For fun, I weighed your new cookbook, Gold, at the supermarket the other day. It weighed over five pounds, and it’s a softcover!
The cookbook — to make all the food and get the pictures taken — was one of the hardest things we have done. It took about a year and a half. But the book’s stories and profiles are what make it so unique and personal.
I will never forget the plank salmon you served at a Wednesday night family dinner a few years ago. I think it had a red pepper and bacon crust. Do you remember that dish?
Yes, I do. I was responsible for developing it. I love the juiciness and crunch from the bacon, and it is one of my favorites.