Leaderboard

Got my first peak at the big bad after removing one side of the cardboard. While limited, it is was enough to see this thing is absolutely immaculate. I literally broke Dennis’ balls on which exact cobalt blue tiles I wanted - and after given him plenty of contradictory requests - I can see that they are perfect! Even in a crate, covered in cardboard , in darkness, through plastic wrap I can see that it is level upon level above a kamado Joe and the like. It’s going to get a lot of wtf is that comments just on people seeing it - let’s hope I do it justice on the cooking side of things. is it large? Very. Is it perfectly large? Definitely. Worst thing now is I have to wait until the project catches up on schedule. #firstsightofaKK

Maple (sweet) Sriracha (heat) Chicken Legs (meat) smoking with a bit of apple wood on the indirect side of the BB32. Kind of like how apples (sweet) and cayenne (heat) might combine with pulled pork (meat) in a dish like...oh...I don’t know...maybe Hog Apple Baked Beans .

Yes, a lot of authentic Nigerian dishes are time consuming. I characterise cooking from my childhood as "first catch your goat".

Still working on my Moroccan bread recipe. A bit wet, so it doesn't hold its shape, transferring to the KK. Red wheat, farro, rye, kamut, semolina, sourdough starter.

Bloody cold down here even Ora is feeling it .lol. Outback kamado Bar and Grill

That was nice of you to open familiar family and cultural treasures. I still have trouble pairing my chicken wing sauce to my beer for the nite. Ah, it's difficult but, I'm glad you find the road to the world as open. Mae West would say, so many men so little time. Such as it is with spice, always looking for the perfect combo. Keep on kookin

I seem to recall doing exactly as you did the first time including dropping the wrench.[emoji4][emoji4][emoji4]

Really helpful post @ckreef. I adjusted the springs on both of my KKs today and I am looking forward to the lid opening and stopping just where I want it. Hurrah! Some notes for people like me who don't use tools much or do this sort of thing very often: 1. Take heed of Dennis' advice and use the long T allen key for this job if you have a larger KK. I had stored the key separate from the rest of my KK spares and thought I needed to use a small key like @ckreef. Suffice to say, much fun ensued with me dropping the first small key down the back of the cover and then tying a string to the second to avoid a repeat. 2. To get the lid to rise more slowly, turn the wrench clockwise. 3. If your ground is uneven it is a good idea to move your KK into its final position to check that you have the lid opening as you would like before you replace the back cover. 4. I chose not to use any tools to tighten the bolts when I replaced the back cover. I figured that finger tight is good enough and will make it easier to loosen the bolts when I next want to do the job. Given this post is intended to be helpful please correct me if I have said anything that would lead others astray.

I had to admit to @tony b earlier in this thread that I didn't know that suya pepper included peanuts/groundnuts. I now know that kuli kuli is required for the suya rub and that it is made from nuts. See this text from the recipe from @Aussie Ora's link: Kuli Kuli (also Kwuli Kwuli or Kwili Kwili) is groundnut (peanut) cake. To make Kuli Kuli, you simply grind roasted groundnuts, squeeze out the oil from them with a paper towel or napkin, press them into any shape you want and deepfry them in vegetable oil till brown and dry. Never use roasted groundnuts for your Nigerian Suya spice without first of all processing it into Kuli Kuli because there's too much oil in peanuts and this will form a paste instead of powder when you grind it. The second bullet point is looks like a good tip. I think that @tony b may have ended up with more of a paste than a rub but it sure sounded like it was tasty nonetheless.

As an emigrant from my home country and an immigrant here in the UK, I find that street food is one of the things I miss the most and love to eat when I get to go back to Nigeria. Cooking suya on my KK has been a dream cook for a while but I have been nervous about not getting it right. Thanks to you all pushing and encouraging and trying it out yourselves, I finally got around to making my own suya tonight. For the back story see this thread for the weirdest segue from marmite to Nigerian cooking: Today's cook started with the suya rub that my father, who is visiting from Lagos, brought over for me. It is from our family's favourite suya stand. Had to pay homage to my dad, here is his ever neat handwriting on bottle one of the four that he brought for me. Even though investigation by my mother revealed that the primary cut of meat used for suya is the hindquarter (sirloin, rump, top rump etc), one of my favourite cuts of beef is skirt and so I used that. Here it is all trimmed of membrane. I cut the meat thinly, parallel with the grain, and marinaded it in salt, dry rub and oil for a few hours. Here it is all skewered up. The first cook was at 225C for 8 mins in total. "Plated", with extra dry rub sprinkled on at the end of the cook. You would normally get a portion of this in newspaper with your choice of raw red onion and tomato. The second cook was better at 300C for 6 mins in total. The Husband was happy with the crunchy bits on the latter cook and my father, who had been out for a walk but made it back just in time for the second batch, declared it "better than the original". What more could I ask for? I know a number of you have your own suya cooks planned. That is awesome. I look forward to seeing how they turn out and what you think of our food.

@tekobo has been our Suya muse, starting with the great Marmite thread, that has less to do with Marmite than Suya. Practically the same thing . Tonight she cooked it: And so did I, using the recipe from Milk Street magazine (PM me your email address if you’d like me to send it to you...behind a paywall otherwise). @tekobo also gave me tips on how to make it more authentic, including skipping the lime juice and the accompaniments of raw tomato and red onion. Here we go! I opted to go with skirt, slice it into 1/2” ribbons and salted it 30 minutes before cooking. Next, I prepared the tomato and onion. I went a little off book with the tomato by topping it with chiffonaded basil and really good olive oil. Sue me! Next, prepared the suya pepper. Made a paste with oil (per Milk Street) and rubbed the beef. Onto the direct side of the BB 32: More rub: Off the skewers and chopped into chunks: Fresh out of newspapers (digital age!), so next best thing...a plate (sue me!): This was fantastic. My daughter, the food critic, couldn’t stop eating with tomato and onion in every bite. I have no idea if it as authentic, but it was definitely delicious. If only there was some way to compare with a more authentic rub...

I did mine today too! I’ll start a separate thread with my cook. Congrats on your father’s compliment. You did him proud!

The ladies on this site are amazing,not only are they wonderful chefs but can also repair stuff as needed how cool is that

Tekobo I think you will make your father an amazing meal that he will love! This site has some hard core cooks and I believe you are one of them. Enjoy yourself and have fun.

Good reminder that I need to adjust the spring on my 32. I shall do that today.

I always go with the “wet” cheeses. However, I don’t like it dripping milk as I’m dressing the pizza. A few hours before your bake, break up some of the balls of cheese and let them sit in a strainer/colander, it’ll dry it out nicely. Gives you the advantage of awesome flavour and texture, without the wetness. Having said that, true pizza napoletana should have a bit of a center flop when cut. Can’t wait to see what you’re making!

Wife picked up skirt for my first run. Hoping to do it today.

Just spoke to my mother. She said she has "triple sourced" her information about the part of animal used. All three sources said "itan", because that where there is a lot of meat to cut. "Itan" literally means thigh. I suspect that is what we call a haunch and, looking at the picture of a cow, it looks like round, rump or sirloin. Take your pick! The good news for me is that my mum is due to visit in August and is now on a mission to find me the ingredients for the suya rub so I will get those and the recipe too.

Maybe this should be mistake #7 in that video.

Looking great but it does not convince me that those beans are not too sweet for me.[emoji4][emoji4][emoji4]

Looking great Bonfire nice cook,save one for me lol.

Beautiful ribs, both before and after.

Drooling, waiting for the plated shot.:)

Wow! Those ribs look awesome @BonFire.

Got a beeline on Aussie's Butcher friend yesterday and got me some of the best meaty pork ribs i've ever seen, thnx mate Got a nice rub on them, great colour, Apple and cherry chunks, pit upto temp ready to go on sitting at 260-275F, 2hrs in,1st spritz Sauced up at 5hrs

I cured a pork loin and smoked it for a friend. Cured and ready to smoke. I didn't get near the smoke I had hoped to get. I did use a small cast iron casserole but I drilled 1/16th inch holes and perhaps I need to make them 1/8th inch. Since this was going to a friend I don't have any sliced pixs. Although I did slide it and we did a taste test but I didn't take any pixs. It was nice and pick all the way though.:) Once the pork was off the grill I opened the vents some and threw on some chicken thigh. I am going to use them for chicken soup tomorrow but couldn't resist a quick dinner with a couple of the thighs. Plated. Just look at how moist that chicken is. I forgot to take pixs of the smoking pot before putting it on the grill, but here are some after shots. Maybe if I use bigger holes I'll get a better burn.

Cleaning, pitting, and freezing eight pounds of sour cherries making their brief annual appearance at Berkeley Bowl. A tribute to my childhood tree.

OK. There is a certain irony in the fact that the two most vociferous opponents of marmite @Pequod and @tony b have managed to trick me into hijacking my own thread. You evil mind benders you! Explaining my suya dilemma is difficult on this first world BBQ forum where we all know our meat. The issue is that I genuinely cannot remember talking about cuts of meat when I lived in Nigeria. Admittedly I was only a kid but I remember meat like beef was categorised as a) "meat" = joined up stuff, b) "shaki and lots of other names" = the fun world of offal and, if you were being particularly posh, c) "fullay" which I later discovered = fillet. I texted a friend from the north today to ask her if she knew what meat suya is made from and said "Hi. No sorry." When I explained that I needed to tell some weird Americans she said "I think it is just very thinly sliced meat from wherever". That pretty much sums up our approach to meat and explains why I have been struggling to settle on the right cut when the reality is any cut I like for barbecuing would be right. I remember raw suya as broad, thin, cross grain cuts of meat soaking in what looked like a marinade of oil and rub. I also remember there being the occasional, tasty bit of fat. My guess is that fillet or skirt would be good but, given the amount of suya that gets eaten it must also come from other parts of the animal. Photos on these sites approximate best to what I remember: https://www.dealdey.com/deals/special-beef-suya-sausages https://abbeywoodcashandcarry.com/shop/meat-fish-and-poultry/suya-takeaway/ I will go on researching but I suspect you should make it with what you have. In any case suya also gets made with all sorts of other meat - chicken gizzards, goat, liver, etc so feel free to experiment. The key is the rub and getting the right level of hot pepper heat without killing the other flavours is part of the Russian roulette of choosing your favourite suya spot.

Burger night on the jr ... . . Outback kamado Bar and Grill

Spun a couple of chooks last night 6hrs of wet brining, half an orange and a couple of slices of butter in each cavity, then dusted with Kosmo's Q Dirty Bird , onto the charcoal+few chunks of Pecan & Mulberry Yesterday was a good day, son and daughter both scored in their respective football codes.......oh yeh the chicken wasn't too bad either

Well, not having any benchmark for how close to original I got, but I have to say that this is some seriously tasty sh!t!! I mixed up the rub and couldn't stop myself from sampling it - it was that good! This one's a keeper - a big THANK YOU to @tekobo ! (btw - the unsalted dry roasted peanuts worked GREAT!) A quick shot of the skewers. I cooked probably twice this many, but I was hungry and was sampling them as they came off the grill - LOL! The key/trick seems to be to hold back some rub and dust them again just before taking them off the grill. I hit them right after they started to sweat. Brilliant! Oh, as a comparison, I did one skewer with my standard Satay rub. Both are good, but surprisingly very different flavor profiles. Won't say one's better than the other. In fairness to the Satay, I didn't have any peanut/coconut milk sauce for it, which might have made the comparison closer. DAMN this is fun!

I finally got nice enough weather to fire up the KK and do a pizza that I'd planned several days ago. Sorry, it's purchased pizza dough, but I did make an uncooked tomato sauce for it. It's a 4 cheese blend - fontina, mozzarella, provolone, and parmesan. Sliced cherry tomatoes dressed with a splash of balsamic vinegar (too early for any from my garden yet), but I did use the basil off my plants. 2 hour heatup/soak @ 475F with the pizza stone on the top grate. Parbaked the crust for 5 minutes, as the uncooked sauce is a bit waterier than a cooked one and didn't want soggy pizza. After the parbake and assembly. Almost done on the KK. Up close and personal. A couple more minutes and viola!

Pizza night again. Followed a couple of Nancy Silverton recipes. Second pie got away from me a bit and got one side charred a bit. Other side tasted great

Kevin H, you certainly has lots of great eats on the weekend, everyone is smiling ear to ear.

Kevin nice cook, I wish I knew how cook like that. Everything looks delicious

@Kevin H - another great cook! You definitely know how to get the most out of your 32.

I found another recipe for Suya in a cookbook I own, called "Prime" (all about beef). The recipe calls for Kuli Kuli and Suya Pepper Mix, and notes that both are available online. Unfortunately, when I Google "Kuli Kuli," it turns out to also be the name of an organic food company, so the term has become overloaded and difficult to search.

Yowza! Supposed to be 95F on the arvo here. Just checking to see if I used “arvo” correctly.