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I cooked for this week's card game the night before, which made my morning of the game much easier, plus provided dinner for wife and I fresh off the cooker. Marinaded chicken thighs in Asian sauce for 24 hours, then cooked direct on main grate for around ninety minutes or so at 300. Our dinner sides were fresh corn and pasta with pesto. The fellas enjoyed the thighs the next day...

Tagine.mp4

Today my wife and I placed an order for a BB32 Cobalt Blue Pebble Got a few accessories for it. Rotisserie Cradle with the 6" and 8" reducer, Hot/Cold Smoke Generator, Basket Splitter and Teak Grate Grabbers. Very excited for it to show up! (Not very excited to move it into the Lanai, that will be a lot of work) Hoping to do a lot of fun things on it.

I'm just back from a terrific two weeks in Morocco, keen on new ideas for using my KK. Tangia is a specialty of Marrakech. The pot shown has a two quart volume, but is intended for only a half kilo of meat. The idea is that others will handle the pot, not knowing the contents, but trusting that the pot can be placed at an angle. For example, the top photo shows tangias being reheated over charcoal for serving, at stall 97 in Jemaa el-Fnaa square in the Marrakech medina. A typical recipe that fits nicely, if one isn't going to tip the pot shown (two quarts capacity), is: 4 cloves crushed garlic, 1/4 preserved lemon seeded and finely chopped, 1/2 tsp ginger, 1/2 tsp ground cumin, 1/4 tsp turmeric, pinch saffron, 1 Tb butter, 1 1/2 Tb olive oil, salt and pepper, 800g beef (chuck roast from the end that becomes rib eye?), 1/2 bunch tied cilantro, 3/4 cup water. Mix all but the cilantro and water, marinate in the fridge overnight (I vacuum packed), then add the rest and cook all day till melting and sauce reduced. One will surely need to adjust the water to one's technique. Tangia is traditionally made by men. The idea is that they own the pot (or they buy a new one for $2). A butcher that provides the beef or lamb will also include the rest of the recipe, in a matter of seconds. One then takes the pot to a bathhouse, where for 10 cents the person handling the bathhouse fire will also tend these pots in the ashes for the day. This is in the same spirit as the communal ovens I saw everywhere (and where I baked the bread from one of my classes), except at a lower temperature. My KK was still 200 F from last night's chicken. It was easy to add more lump charcoal in a pile against one side, set the guru to 275 F for now (to turn down once the pot heats), and leave this for tonight's dinner. In the footsteps of Dennis our spiritual leader, who teaches us by example the confidence to embrace life and see everything through to its logical conclusion, I'm signed up for pottery classes nearby in Concord, CA. If one isn't going to tip a tangia, one would prefer a modified form to use in a KK. There are many other shapes I'd need to commission if I didn't learn how to make them. Earthenware in the KK is a great way to invoke the holy trinity that birthed our species of food, clay, and fire. After learning partially glazed earthenware I hope to move to New Mexico mica clay, which is close to indestructible. This is the same clay as La Chamba pots, or Moroccan Souss tagines. The Pueblo people of New Mexico perfected this form of pottery, and the clay is available now.

I’ll post some pictures when I get it and cook some rice on it

Just have to share this so funny . https://m.facebook.com/story.php?story_fbid=1770139383021921&id=687383314630872 Outback kamado Bar and Grill

Let's face it, nobody likes cats. That tortoise is a hero!

Not bad for nearly 2 years of cooking the bottom grate. . The top . . And the extender rack . . How long will they last like this lol Outback kamado Bar and Grill

I just ordered the kamado San donate rice cooker hoe it works as good as they say

After reading a thread on this I decided to take my Grates all three .to work where we have and industrial cleaner. put the racks in. . After 7 hours it's eating away nicely. .gave them a slight wipe . . I'm leaving them overnight and until tomorrow arvo near the end of work then I will hit them with our super doopa power washer . Stay tuned lol Outback kamado Bar and Grill

Vegemite Crack toasties the new trend lol. Outback kamado Bar and Grill

I’ll be watching for this as well.

I will be watching for this cook.:)

Not to hi-jack the thread..................Followed the directions and soaked overnight with rice & water. Have the 2 & 3 cup. Use the 3 cup the most.

Ah wow that all looks sensational amusedtodeath! You’re making me hungry, I’m sitting here after having drunk a fair bit of wine and just thinking about late night snacks!

Bruce....I have two different sizes and love them both. Cook rice once a week now!!!!

Can't get the comentry to work bugger it's even more funny Outback kamado Bar and Grill

I can't believe that turtle is after that cat.!!!

Haha that’s awesome!! Definitely doesn’t like that cat.

I should soak mine in some PBW soon. Gave them a lick. Definitely not Vegemite.

Not to bad after a hard work out .the industrial cleaner done well Outback kamado Bar and Grill

Grates look pretty good Aussie

Powdered brewery wash (PBW), great stuff! Local or online homebrew shops or Amazon are places to find it. An alternative that works well is unscented oxyclean, make a strong solution in very hot water, let your grate soak overnight and rinse well. It will work well, but PBW works better! Good luck!

I have a shallow plastic pan of sorts that'll hold my 19" main grate flat. I just need to buy some brewers wash (?)

Welcome to the KK family excellent color choice i second the food tastes better in a cobalt blue cooker lol

9" Moroccan Souss Tagine Charcoal Brazier - Majmar Majmars are far easier to control than I imagined. No directions; I soak mine for extra protection. Sand goes on bottom. Only smaller pieces of charcoal lump fit for refueling, without moving the tagine.

I think this is where I come in and say that food cooks best on cobalt blue pebble. And I can prove it! Whatever your choice of size or colour you are into a very exclusive and special group of people. Welcome.

Almost looks like those grates were smeared with Vegemite. Couldn't you just lick them clean?

Wonderful, amusedtodeath.

You and me both! The link you sent looks fabulous but, like you, I like the idea of trying to make something to meet one's own specification. I was introduced to donabes by a local potter friend who once made one for her son. When I asked her to make me a tasting spoon like @MacKenzie's she made me come round and spend an afternoon in her studio trying to make one myself. It was fun but my creations were rather crude. I think I need to remind her that she is the professional and that I respect her for that and then maybe, just maybe, she will make me a good spoon and one day a home grown donabe. I think it will be fun trying even if we don't have the history and knowledge to replicate the Japanese standard.