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Thanks for the recommendation @alimac23. The food was really good but the best bit was their ice cold Breton cider. OK, so it wasn't the best bit but it went really well with the food. @MacKenzie was right, I had more photos but was on the train and couldn't upload easily. Here they are so you can have the whole experience. I arrived early so they were still in the middle of their staff briefing. The guy was getting all excited by the wine. I was happy with my cider. Menus The food Sourdough with bone marrow Pig's head scrumpet - delicious and not as scary looking as it might have sounded. Smoked beef neck with divine shiitake mushrooms. I have tried making the shiitake mushroom pickle at home. It was nowhere near as good as this. Onglet. I think that is what you call hanger steak. Hispi cabbage

That’s fantastic that you went last night, glad it was still good! This is from the last time we went. Sent from my iPhone using Tapatalk

Eeeeek! Red hot coals, over 400F in my KK. I reached down to turn the left dial and this HUGE snake crawled out of the vent! I’ve named him Lucifer because of the temps he must have endured. HUGE, I tell ya!

I’m almost afraid to open my 32. If a monster like this can hide in my 23, just imagine what lurks in there...

No ma’am. I called my daughter.

Hi Bruce, the cabbage is not pickled. They had trays of barbecued cabbage on their work counter. I looked it up in their recipe book and it looks like they parboil the halved cabbage briefly, then barbecue it to colour and wilt the leaves and then dress with oil, lemon and salt and pepper. Very tasty!

Thanks, tekobo for posting those pixs. Even though I couldn't taste the dishes they certainly looked interesting and delicious.

And finally, to get back on topic. @Shuley, my friend's teenage son often comes out to eat with us. I can confirm that your choices are teenager approved. He loves Barrafina - we have been there many times together - and enjoyed Dishoom when we all first tried it in April. I also followed up on the Turkish restaurants in case you are interested. They are away from the centre of London but, if you go to Greenlanes, you will get the authentic experience. Friend tells me that the subject of which restaurant is best is the subject of hot debate but her choice was Antepliler. She also said that you could go to Turnpike Line to Tarshish for a place that is a bit smarter. Have fun, whatever you choose!

Cool. I hope you like the book. It regularly make their slaws, use their instructions for Q and their house rub is a great go to rub. The amended tea smoked duck came out of that book too.

Congrats a black beauty for sure .you are going to have so much fun .your family will send out a missing persons report lol Outback kamado Bar and Grill

Agreed. Cook the whole thing, then do burnt ends. I use an iron skillet when putting the ends back on the grill, it give a bit more carmalization. Sent from my iPhone using Tapatalk

I'd suit up in full armour gear before lifting that lid or get your daughter to lift the lid.

I almost disregard the lower dials for temp control these days.. A lot of air can be sucked thru a small hole with vacuum but if you restrict the air leaving chimney.. that's more precise. Best bet is to make friends with those ears on the damper top. Take some notes on their position too..

Tekobo I’ve had my KK 2 years and still go out and touch it lol