Odin’s Spicy Tri-tip:

  1. Trim (or don't trim) a 2-3 pound Tri-tip. 
  2. Pat it dry, and rub the outside with Valhallapeño hot sauce to be used as a binder.  Rub a generous amount of Heavenly Herd (or your favorite) dry rub on the outside.
  3. Heat up your BBQ on high (with your favorite coals if necessary).
  4. When the coals are bright red and the grill has been scraped down, sear your tri-tip for 5-7 minutes on each side over direct heat.
  5. Move the meat off heat (or tun your BBQ down to medium) and bake until it reaches your desired doneness, I like an internal temperature of 125 F which is medium rare.
  6. Remove the meat off the BBQ onto a plate and cover it loosely with tin foil.  Let it rest for at least 20 minutes, but preferably 45 minutes to an hour.
  7. Slice against the grain and enjoy with your favorite sides.

Valkarie Wings:

  1. Rinse and dry 1 lb (448 grams) of chicken wings.
  2. In a bowl, add the wings, 1 tbsp olive oil, 1 tbsp baking powder (non aluminum), 1 tbsp garlic powder, salt to taste.  Mix everything well until everything is coated.
  3. For the oven; lay out the wings on a baking sheet with a wire rack about 1/2 inch apart.  bake in an oven at 225 F for 20 minutes to render some fat.  Then turn the oven up to 400 F and bake for another 50 minutes or until crispy and golden brown. **You may also use the BBQ, or you can deep fry them in oil, but I prefer to use the oven.**
  4. Remove the wings from the oven and place in a bowl and add 1/4 cup of Heavenly Herd Buffalo Sauce for a mild wing.  Toss in 1/4 cup of Piña Colhotta sauce for a medium spice, or toss in 1/4 cup of Hive Mind for a spicey hot wing.  Coat and serve.

Ragnar's Breakfast Sandwich:

  1. Toast a halved ciabatta bun to your desired doneness and spread butter on the inside of both halves.
  2. Get a pan on medium heat with 2 strips of thick cut bacon.  Cook for 5 minutes and flip as needed until reached the desired doneness.
  3. While the bun is toasting, heat a separate pan over medium heat with 2 tbsp of butter and a dash of olive oil.  Crack two eggs in the pan and  cook for about 4 minutes a side (If you want scrambled eggs, make sure to scramble them up up after cracking them in the pan).
  4. Put a healthy dollop of guacamole on the inside of one bun half, and a hefty drop of Valhallapeño hot sauce on the inside of the other bun half and spread it to the edges.
  5. Assemble with the bottom bun, then the bacon, then the eggs, then add a slice of American cheese on top of the eggs (optional).
  6. Put the top side on and enjoy.

Thor’s Crispy Pulled Pork Tacos:

1. Braise the pork shoulder: There are many ways to do this.  The easiest way is to throw everything into a crockpot on low for 8-10 hours:  1 3-5 pound pork shoulder or pork butt, 1 yellow onion chopped, 1 can chipotle peppers in adobo, 2 jalapeños chopped,  5 cloves of garlic chopped, 1 tbsp Mexican oregano, 1 tbsp cumin, 1 tbsp red pepper flakes, 1 tbsp chili powder, and one bunch of cilantro stems. 
2. Take the pork out of the pot and shred.
3. Add some pork to a cold pan, Turn the pan on medium low heat and let it get crispy for about 7 minutes
4. In a seperate pan, turn the heat on medium high and wait until it gets hot.  
5. Add shredded cheese to the hot pan, followed by a tortilla on top.  Let the cheese melt and get crispy for a few minutes, then flip the tortilla over.
6. Add the crispy pork and any other toppings you want.
7. Remove the taco once the tortilla is crispy and enjoy!