Translated, it means, ‘one time grill’ – essentially a disposable all-in-one BBQ.
They’re available in supermarkets retailing for around 15NOK ($2 – $3 NZD), and come in varying sizes, but all small enough to fit into a back pack. All you need is a lighter, and some salmon or pølser to throw on the grill.
The Norwegian infrastructure is set up to cater for the engangsgrill with parks, and even mountain tops having not only trash cans, but especially made engangsgrill receptacles where you can dispose of them once done (so as to not accidentally start a fire when throwing them out).
So, still in holiday mode, with a good weather forecast for the weekend, and now on summer time, we decided it was time for a BBQ.
We rounded up the troops from our Norwegian language class and set out to Nordnes Park.
As I layered up in my usual three layer merino, plus Norwegian jacket system, and then proceeded to pull on my rain pants over top of my regular pants, Brian commented that perhaps this wasn’t the best time.
“No, no, it’ll be fine”, I said. “Look at that lovely sunshine”.
We headed out, met up with our friends, and began the BBQ, in the distance we spotted a couple of other groups also with engangsgrills well under way.
Starting the engangsgrill takes around 20 seconds.
- Place on ground, rocks, or table – ideally somewhere flat so as not to have your sausages roll off on to the ground
- Hold lighter to paper just underneath the aluminium grill
- Start preparing food to add to grill
For sausages or fish, it can be used immediately. For more serious meat such as chicken pieces or steak, the grill will take around 10 minutes to warm to sufficient temperature.
The flames die out after about 15 minutes, after which it continues to heat, and you can cook with it for another hour.
Accompanying the grill we opened the bottle of Aperol and a litre bottle of 2Euro Riesling we had brought back with us from Germany and began mixing up Aperol sprizters, the awesomely tasty summer drink which seems to be sweeping southern Europe (well southern for us, that is).
And then it started to rain. And soon the rain became hail. Temperatures plummeted, and the flames on our grill disappeared.
With some of our party beginning to turn blue, we decided to pack up and seek refuge in a nearby cafe.
And, in about the time it takes to have a very welcome hot chocolate, the rain stopped and the sun returned.
Not one to admit defeat, Brian insisted we retry.
And so we set out again. Same spot.
We cracked open two new engangsgrills, mixed up some more Aperol spritzers, and threw on a batch of lamb sausages, fresh salmon, vege kebabs and slices of fresh bread, while watching the sun slowly set over the mountains across Puddefjord.
We had all the right gear, lightweight tramping seating pads, blankets, and fine food.
As we enjoyed our lovely smoky tasting fish and veges, one of our Russian friends introduced us to another new experience.
She produced a bunch of bananas, took a knife, and proceeded to cut a small, narrow door down the length of the banana skin. Door opened, she scooped out some of the exposed banana and replaced it with dark Freya chocolate, before then closing the skin door, and wrapping it in foil. The stuffed banana was then added to the grill.
Grilled banana with melted dark chocolate. Absolutely divine.
As the evening progressed, and the sun set, I noticed the ice-cubes we had taken with us for making the spritzers remained curiously unmelted.We were barbequing in freezing, or near freezing weather, and with the thick white cloud cover overhead, it look like we could well be in for some more snow.
It was time to call it a day. We packed up, deposited our grills, and headed back home.
A true Norwegian BBQ with good company and good food.
Everything went better than expected.
I think I need to engineer an engangsgrill export business.