Your new life as grillmeister

It’s 2020. Isn’t it about time you upped your grilling game? We have set up three dates for new grill classes this spring. Sign yourself up – or maybe your better half (who might just need to be a little bit better behind the grill), a friend or neighbor.

This year’s classes will feature all new recipes and we will cover all the basics from “Which grill(s) do I really need?”, equipment otherwise and the techniques you need to master to produce even better grilled foods.

The dates are Tuesday, April 28th (only a few places left), Tuesday, May 5th (sorry folks, now full) and Wednesday, May 6th. We start at 5 pm (17:00) and we round off with dessert at about 10 pm (22:00). We will be grilling seafood, red meat and chicken and of course veggies. Participants will also prepare sauces, side dishes and dessert.

To register, send me and e-mail at Looking forward to having you join us in Uthuset!

Grill. Grilled. Shall Grill. Anno 2019

In May, 2019, we will be holding two classes turning, mild, meek, everyday-folks, into killer-grillers. Don’t miss this opportunity to pick up great grill tips and to eat lots of wonderful grilled foods.

Join us!

Grillkongen Craig will be leading the courses. Use this opportunity to ask any questions you might have about the world of grilling and American barbecue, and learn the secrets to creating the most delicious meals in your backyard or at the beach.

Craig will go through the most important steps to successful grilling, and he will talk about grills, equipment, ingredients and more.

When and where?

The dates for the classes are May 7 and May 28 (both Tuesdays). We will get started at 5:00 pm (that’s 17.00 for all y’all locals) and we round off at around 10:00 pm (22.00). Meet up at Uthuset, Hafrsfjordgata 23 (Våland). To sign up, send an email to We are looking forward to seeing you – and to doin’ some grillin’!

Happy Grilling!

Come Join Us!

The final “grill course for all” will be held on Wednesday, September 5th at 5:00 (that´s 17.00 to you locals). What better way to ensure a delicious and fun fall and winter, than out-grilling your friends and neighbors?

Otherwise: We will be hosting team building courses for companies from September until the Christmas holidays (we only have a few available dates left in September but October-December is ready for booking. For more information send me an e-mail at

Continue reading Come Join Us!


First: There have been lots of requests for our chili con carne recipe. You will find it (in Norwegian since you Americans probably think your chili is better than anyone else´s). And now:

It seems appropriate to say “We´re back”. Our last appearance at Gladmat was in 2010 and in just a few days we will return to our old stomping grounds. The main reason for our reappearance is a project we have been working on the last several months: making a dish we have been preparing and eating for over forty years, even better. We are talking about Chili con Carne, one of planet Earth´s ten best dishes (along with fried chicken, pecan pie and a couple of barbecue classics). We are thrilled with the results; this Chili kicks butt!

Continue reading CRAIG´S CHILI PARLOR at Gladmat

Learn To Grill Better Than Your Neighbor (or buddies, or …)

Sure, it´s winter right now, but before you know it springtime will be rearing its lovely head. Even though I don´t approve of packing-away one´s grill when the temperatures start to sink, I truly enjoy seeing people dusting off the lids of their grills when Easter rolls around.

Grilling´s primary goal is to give people something better to do than most of the other stuff they have to do. Grilling is also a great provider when it comes to consuming deliciously charred morsels of breakfast, lunch and/or dinner. The only problem is that some of us wish we could do a better job behind the grill, and that my friends, is why we offer grilling classes each and every spring (and early fall).

Here are 2018´s first classes. We already have folks who have signed up, but there are still places available for all three classes.

In the mean time, here´s a photo my favorite burger anywhere, from Nic´s in Oklahoma City. Who needs Paris or Tokyo? This baby will blow your socks off.

Continue reading Learn To Grill Better Than Your Neighbor (or buddies, or …)

New grill course in August!

“Grillkurs med Kongen”

med H.R.S. Grillkongen Craig, u.f.

Onsdag 30. august: Grill it!

We have set up a new grill course on Wednesday, August 30, 2017. For more information in English send us an e-mail.

Dette er kurset for dere som vil gjøre noe mer ut av grillingen. Vi griller for harde livet: kjøtt, kylling, diverse sjømat, grønnsaker, og mer. I tillegg lager vi sauser, marinader og krydderblandinger, salater, sideretter og knallgod dessert.

Continue reading New grill course in August!

Kursplan våren 2017 og flere nye tilbud på teambuilding/bedriftskurs

Det er en glede å presentere vårens kursprogram i Uthuset. I år tilbyr vi også noen nye typer kurs for bedrifter og vennegjenger; dette i tillegg til våre vanlige teambuildinger/kurs.

Kursplan våren 2017. Disse kursene er åpne for alle!

“Grillkurs med Kongen” med H.R.S. Grillkongen Craig, u.f.

Mandag 8. mai: Grilling og atter grilling! (begrenset plass)

Tirsdag 30. mai: : Grilling og atter grilling: fokus på Burgers & Dogs

Onsdag 31. mai: Grilling og atter grilling! (begrenset plass)


Continue reading Kursplan våren 2017 og flere nye tilbud på teambuilding/bedriftskurs

It´s Starting To Look A Lot Like Turkey

Turkey is one of a very few ingredients that has so far avoided the stamp of disapproval in our scary, low fat, low salt, your-days-are-numbered, culinary lives. I love turkey. Two of my most important meals of the year have turkey as their main component.

Thanksgiving and Christmas dinners have always been favorites and they have always been an homage to this science fiction-ish, but delicious, bird. The problem with turkey is that not everyone prepares it particularly well.

Continue reading It´s Starting To Look A Lot Like Turkey

Allergic to Italian-Breath

Photos: Geir Egil Bergjord

I started in the restaurant business in 1983 and in 1986 opened my first restaurant. More on that in the memoirs. The mid-80´s were different than the 2010´s, in some ways very different. In those hectic just-opened-this-place days one thing I remember very well is how many people were allergic to garlic.

Today food allergies, and I am dead certain there is a lot more to this than just being allergic, run rampant. Restaurants in Norway are required to warn their guests of anything that anyone can remotely be allergic to, including soy, fish and those pesky sesame seeds.

Back in the good ole 80´s our restaurant guests were concerned about how hot the food was (since the restaurant was serving Mexican food), and of course the famous allergic-to-garlic sydrome. What we soon found out was that the problem was neither allergy or a lack of fear of vampires. These guests just didn´t want to go to work the next day smelling like an Italian (OMG, those darned Italians and their burritos).

I am suspicious of anyone who doesn´t love garlic. I don´t trust them and they are probably not nice people. I don´t need loads of garlic in my food, but a lot of the food I like best has some garlic in it. I have made the famous chicken with 40 cloves of garlic (or was it 80?) and I´ve made aioli garlicky enough you would think it was made with chiles. But for the most part I just want the amount of garlic the dish calls for.

Today´s recipe is for the best garlic bread I have ever eaten. I´ve been making this bread for years after being inspired by a recipe in the cookbook from The Stinking Rose in San Francisco. This garlic bread has it all: butter, mayo, parmesan and garlic. There are a few spices and some parsley thrown in to round things off, so if you want a great garlic fix – that will give you Italian-breath, here it is.

This recipe appeared in my first book about grilling “Far lukter svidd” (Dad´s On Fire) from 2002. The pictures are from the same book. Thanks Geir Egil!

Grill høst


Garlic Bread

An old proverb says: Shallots are for babies, onions are for men, and garlic is for heroes. I tend to say: There is no such thing as “just a little” garlic.

I have enjoyed garlic bread ever since I was little kid. I still like it even though I am no longer a kid – or little.

Amount: A lot, but it is not possible to eat just “a little”

Method: Direct

Temperature: Medium High

Preparation: Approx. 20 minutes

Grilling time: Approx. 10 minutes


250g unsalted butter, room temperature

2 dl grated Parmesan cheese (not cheese in a bag)

1 dl mayonnaise

6 garlic cloves, minced or pressed

3 tablespoons chopped parsley

1/4 teaspoon cayenne pepper

salt and freshly ground black pepper

1 large French bread (or a baguette), cut in half lengthwise


  1. Thoroughly mix the butter, Parmesan cheese, mayonnaise, garlic, parsley and cayenne pepper in a bowl.
  2. Season with salt and pepper.
  3. Spread the mixture on both halves of the bread.
  4. Wrap the bread in aluminum foil.
  5. Place the foil package(s) on the grill. It will take about 5 minutes at high temperature for the butter to melt.
  6. Take the bread out of the foil and brown it a little, right on the grill.

The butter can also be used in other ways. Serve over freshly grilled asparagus, spring onions or fish.


It is said that garlic can cure various diseases: scorpion bites, cancer, rubella, tobacco poisoning, dog bites, diabetes, dandruff, bronchitis, bad stomachs, epilepsy, gangrene, influenza, lead poisoning, measles, and much more. It will also keep the vampires away. A convenient commodity, I think.

If you have old garlic in the cupboard at home that has begun to sprout, you can plant it. The green seedlings that grow can be used as chives, and have a nice, mild garlic flavor.

Shops are full of old garlic (about which you are actually allowed to complain). Check that the cloves are hard, that they have a nice, fresh color, and that there are no green sprouts. Store garlic at room temperature in a dark place. Never keep it in the fridge, or else it will rotten.



Here is the recipe in Norwegian:


Mengde: Mye, men det går ikke an å bare spise ”litt”

Metode: Direkte

Temperatur: Høy middels

Forberedelse: Ca. 20 minutter

Grilltid: Ca. 10 minutter

Et gammelt ordtak sier: Sjalottløk er for spedbarn, løk er for menn, hvitløk er for helter. Jeg pleier å sier: Det er ingenting som heter ”bare litt” hvitløk.

Jeg har likt hvitløksbrød helt siden jeg var liten gutt. Jeg liker det enda, selv om jeg verken er liten eller gutt.


250 g usaltet smør, romtemperert

2 dl revet parmesanost (ikke pose-ost)

1 dl majones

6 hvitløkfedd, finhakket eller presset

3 ss hakket persille

1/4 ts kajennepepper

salt og nykvernet sort pepper

1 stort franskbrød (eller noen baguetter), delt i to på langs


  1. Bland godt sammen smør, parmesan, majones, hvitløk, persille og kajennepepper i en bolle.
  2. Smak til med salt og pepper.
  3. Smør blandingen på begge halvdelene av brødet.
  4. Pakk brødet inn i aluminiumsfolie.
  5. Legg foliepakken(e) på grillen. Det vil ta ca 5 minutter på høy temperatur før å få smøret til å smelte.
  6. Pakk brødet ut av folien og brun det litt, rett på grillen.

Dette smøret kan du også bruke på andre måter. Server det over nygrillet asparges, vårløk eller fisk.


Det sies at hvitløk kan kurere diverse sykdommer: skorpionbitt, kreft, røde hunder, tobakksforgiftning, hundebitt, diabetes, flass, bronkitt, dårlig mage, epilepsi, koldbrann, influensa, blyforgiftning, meslinger og mye mer. Den skal også holde vampyrer unna. En praktisk råvare, synes jeg.

Hvis du har gammel hvitløk i skapet hjemme som har begynt å spire, kan du plante den. De grønne spirene som vokser kan brukes som gressløk, og har en fin, mild hvitløksmak.

Butikkene er fulle av gammel hvitløk (det er forresten lov å klage). Sjekk at feddene er harde, at de har en fin, frisk farge, og at det ikke er noen grønne spirer. Lagre hvitløken i romtemperatur på en mørk plass. Ha den aldri i kjøleskapet, da råtner den.