tony b

After reading some more and seeing some recipes for the spice rub, it's probably more similar to Ethiopian Berbere than Satay. I was wondering if you got Planters "dry roasted" peanuts and rough chopped them, that they would work in the Suya spice mix instead of the kuli-kuli?

@tekobo - how similar is Suya to Indonesian Satay?

The secret is the pink butcher paper wrap after the stall. @amusedtodeath - I think the Wagyu beef had as much to do with your success as following Franklin's technique did. As Aaron says in his book, buy the best cut of meat you can afford. He only uses Prime at his restaurant.

Hear, hear! I want to have some idea that I'm going to be OK with plunking down $120 for a ceramic pot that will only cook 1 cup of rice before I jump into the deep end of that pool! https://toirokitchen.com/collections/unique-style-iga-yaki-donabe/products/kamado-san?variant=45954685774 I made some pretty damned good rice tonight in a 1 cup Calphalon pot. Owned it for decades.

Now that's the only interesting idea that I've seen yet for Vegemite/Marmite. Makes sense, especially if you thin it out a little, like the consistency of mustard. @tekobo - I've have no doubt the Marmite wings were nasty; BUT, how were the Nigerian spiced wings? What's the spice rub called? Is it available outside Nigeria or is it a family recipe? If you're looking to add serious umami to some wings, go with Korean Gochujang (fermented soybean paste with chilies). I'm addicted to the stuff!!

OK, I succumbed to the power of the Forum and just ordered a ceramic rice cooker. I bought one of the less expensive ones to see if I like it better than my electric rice cooker. If I really like it, I might plunk down the coin for a nicer one.

Never done a grass-fed brisket, but have tried a few steaks. They taste more "beefy," but tend to be a bit chewier, due to less intramuscular fat. I think the ideal mix is a pasture raised cow, that is finished on a corn diet for its last couple of months.

I'm just the opposite here right now, MacKenzie. It's in the upper 90s - way hot for this time of year. Hoping my stuff doesn't burn up in this heat. Some of my tomato and pepper plants are flowering already.

You can't screw up a pork butt, even if you try to. Easiest BBQ cook in the book. Nice ceramic pot, Bruce. What's involved in seasoning it?

Love the outer banks!

Just stunning, MacKenzie! Next time, leave a picnic basket out for Yogi and he might leave your bird feeders alone!

@MacKenzie - I've noticed that you've garnished several plates with chive blossoms lately. Mine are blooming as well. They are pretty flowers.

Sounds a lot like "iron wood." I used it on my deck where the KK goes. It's one of the 2 known woods that won't float nor will it burn.

@Bruce Pearson - the joke is that it's installed backwards! The cold air will be going outside and that big unit will be exhausting the hot air into the bedroom! The installers must have been the Three Stooges!

If you can't find PBW near you or the shipping is a bit expensive, here's the homebrewer's recipe for making your own. https://www.howtohomebrewbeers.com/2017/09/recipe-for-making-substitute-pbw-beer.html I've seen versions with a little bit of standard surfactant mixed in - usually a non-scented dishwashing detergent, like 7th generation. https://www.homebrewtalk.com/forum/threads/homemade-pbw-recipe.467655/