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I am mining a rich seam of Turkish recipes from the cookbook Oklava at the moment. On the assumption that there are probably copyright issues if I simply type out the recipe, I thought I would look to see if the recipe had been published online. It has been, here https://myhungryvalentine.com/en/chou-fleur-roti-selin-kiazim-oklava/, in French. Translate into language of your choice. Here are my non-copyrighted photos. You rub large chunks of cauliflower in a mix of two bottled Turkish tomato sauces - one hot, one mild - and some olive oil. Alongside is a copy cat "road kill" cook in the style of @Aussie Ora. Two lumps of frozen tarragon butter under the skin and covered in Dizzy Pig's swamp venom. No sriracha stix yet @tony b. The chicken was cooked to the right temp but came out blacker than I would have liked. Any tips? Should I have oiled the skin? Maybe ambient temp too high? The cauliflower recipe called for blackening the cauliflower in a dry pan after cooking for 15 mins. I baked for half an hour in the KK instead and then browned on the grill bars. Add toasted pistachio nuts, parsley, onions and a sumac dressing. Super delicious.

Lol there is an old saying down here you can beat an egg but can't beet a root lol Outback kamado Bar and Grill

Nope not the color red. Communist "Red" that is. Lump charcoal from Cuba. I was on the Fogo website one night when the little chat customer service box popped up. I never use those boxes but I was feeling a little squirrely that night. "What is the absolute hardest, longest burning lump you have that's not super huge pieces?" well about 1 minute later there was a live person on chat. After a brief discussion of my particular application (for use in my Yakatori grill), Marabu Harwood Lump imported from Cuba was recommended. I bought a bag. Here it is. This is about 25% of the bag dumped into the box. Definitely heavier and more dense sounding than the RO I had to compare it too. Will give it a go in the Yakatori grill tomorrow night.

Ah but your are really going to love the BB32 of course you would love any KK that you bought it’s just I’m partial to the bb32 because I have one LOL. In fact mine is a trea blue also

Thanks, I hadn't considered using the upper grate that way. That will create more space on the main grate too, bonus. Yes, I would normally have softened the butter but ran out of time. The interesting thing is that some of the butter stayed liquid, trapped beneath the skin. It came out all nice and oozy, like that 80s favourite chicken kiev, when we cut into the chicken. Definite do again.

Interesting. Reminded me of the Forestlumps charcoal from Bosnia that I scored a number of years ago on the cheap. Don't think you can get it anymore??

Thanks Bruce, your 32 is stunning!!! I know the extra effort that it’s going to take will be well worth it to have the size I want. It’s going to be an agonising wait when I know it has been shipped Sent from my iPhone using Tapatalk

Thanks Bruce, the ramp definitely sounds like the way to go, oh the world was so simple when I thought I was going to get a 23 Sent from my iPhone using Tapatalk

Thanks all, I’ve just looked and I can take one of the back wall panels out of the garage and wheel it straight through. On the bright side, no ones ever going to be able to steal it Sent from my iPhone using Tapatalk

Yum .the extender rack is the way to go plus the chook retains so much more moisture then on the main grate less heat Outback kamado Bar and Grill

Tarragon is a great spice. Everything looks teriffic. Bing you buter to room tempWith the chook I cook it up high on the extender rack nice even cook and crisps the skin evenly then on the main rack .everything else below Outback kamado Bar and Grill

I had a similar problem with my second pizza cook. I had got so used to being able to use a basket for more than one cook that I had underestimated the coal needed to get up to temp for a pizza. Having recognised this part way through the cook, I took out the grates, added more coal and all was well. I had read some advice from @ckreef before about max three turns to start and then down to two and that works for me. Using that method I haven't been in danger of running out of coal on an individual cook (just so long as I fill up at the start of the cook!). It is the best fun experimenting with pizzas on the KK. My recent learning is to remember to use my drug dealer scales to measure out the very small amounts of yeast required for some recipes. I was using old fresh yeast for one cook and overcompensated just a little bit too much with my yeast weight AND didn't use my small scales to measure it out. The resulting pouffy dough balls soon collapsed in on themselves when I tried to shape them. Still tasty though. Cheese, pig products and bread, what's not to like??

I like a story with a happy ending.

Back in the day, we gave Bosco such a hard time about his shipment/delivery. He found a website where he could track the ship that they were on and agonized as it bounced between ports in Asia before heading across the Pacific. We were merciless, because we knew how eager he was to get his grills - all 3 of them, with tables!!!

Reckon you spend many a lazy arvo in that setting Bruce...great backyard

Marinated some BLSL chicken thighs in Frank's Red Hot Sauce for a few hours before putting them the grill at 370F. Roughly 30 mins later the thighs are done. Plated with some mac&cheese and sauerkraut salad.

Thanks MacKenzie, it’s a pretty standard door, I think I’m going to go with taking out the back panelling from the garage, the KK needs to go literally the other side of that. This is the door leading out of the garage, it’s 80cm Sent from my iPhone using Tapatalk

I’m not sure probably about 3 or 4 inches. If that works I would suggest making the double-sided ramp the KK 32 is a heavy beast it weighs almost 1000 pounds anything to make it easier to move is the best way Good luck

Depending on the type of door frame you have you might have door stops that might be able to be taken off and put back on after the KK has passed through. That might give you just enough room but those stops are not very thick. Just a thought.

Looking forward to that cook and critique on the charcoal

Thanks Bruce, I’ve found an answer to the dilemma, this is the back wall of my garage, the previous owners basically boarded up the side entrance to make the garage bigger. I’m thinking that I unscrew the board From the back, knock out the middle support and also the cross members, roll the big bad through then just reverse the process. How much clearance is underneath the 32? I might have to make a double sided ramp to get it over the crossmember that is at floor level. Sent from my iPhone using Tapatalk

Ahhh, now I see why the chicken was so dark.

Bruce, the name of the recipe is a bit misleading. It should really say tomato roast cauliflower. You only add 2 tablespoons of "hot" Turkish tomato sauce to 4 tablespoons of normal heat tomato sauce and the hot sauce isn't particularly hot. The swamp venom on the chicken was OK too. The Husband isn't as heavy handed as me with the rubs and the chicken came out with a gentle heat. Yes, working my way through my La Chamba purchases. Loving them and the food. I think the grill was over temp. Can't get to my MEATER log as the phone has run out of power but I remember that the temp was still rising at the end of the cook and had hit 268C. I didn't bother to throttle it back at that point because the cook was almost over. In future I will do more looking - I have started to rely on what the MEATER tells me and forgotten that you need to take a peep or two to make sure everything is on track.

Yeah what Tekobo said! pork cheese and bread yum yum

If you like them in a salad you will love them on a burger Outback kamado Bar and Grill

Always remember that temperature is airflow.. If you are not getting hot enough, you are not getting enough air. For high temp cooks it's best to use only medium to large pieces of charcoal in the center of the basket. For most commercial lump this means you need to pour it in a box, give it a few shakes and then use the biggest stuff on top. Once you have filled most of the bowl, you can then pour the small stuff around the very outside against the cement firebox where is will not restrict airflow..

I saw that too.

Google must think that I am a big fan of beets now, because I keep getting articles pop up about them! So, for all you TRUE beet lovers out there - https://www.msn.com/en-us/foodanddrink/recipes/21-healthy-and-surprising-ways-to-eat-beets/ss-BBJqfze?ocid=spartandhp

I love pickled beets in a salad. Never tried them on a burger though.

I'm getting a little more accustomed to beets. My hubby loves them but now I am starting to like them in salad.

I saw this article and had to laugh after all my comments about beets. https://www.msn.com/en-us/health/nutrition/7-things-that-happen-to-your-body-when-you-eat-beets/ss-AAtXqjy?ocid=spartandhp#image=1

It looks great @Aussie Ora. I see a copy cat dinner coming up very soon. Butter under the skin, what could be better?

What?... no love for Vegemite, i grew up on it. Here's how i loved it in the morning: on toast with butter, cut in half...wait for it, then i would dunk it in my coffee+milk, don't knock it till you try it Sorry OP, beetroot slices out of the can man here as well...while i'm at it try a slice of beet with your next tuna sandwich

@alimac23 I can just see it now. 15 years down the road and the wife will say, "Do you know what today is?" and you'll reply, of course...It's the day we decided what KK to purchase!! On a side note, today is the wife and my 30th anniversary. Been together so long we're starting to look like each other...her mustache is phenomenal!