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Ribs yum Outback kamado Bar and Grill

Do you know, I was so mad that swearing wasn't good enough when I heard the key drop. I don't think the neighbours knew what to make of my wailing...

@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...

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.

Been there, done that! Shocked the neighbors with my rant, too!

I really like my new oven gloves and the coal separator definitely helps. I'm not there yet but getting better with each cook in the WFO.  2 mistakes today - dough was over proofed (I need to get my timing together because I keep making thismistake) and the sauce was to watery. (last time saucewas was to dry, maybe next time I'll get it just right). 

Wife has been busy freezing blueberries from a local farm also... Today we put up some peas. Butterbeans, Pinkeyes and Lady peas. A little work this time of year pays off for the rest of the year!

Cool. I was going to suggest that you don't serve the Nigerian version at your 4th of July do. It is pretty hot and might leave your guests with dicky tummies if it is their first try. There is a children's chant from colonial times which goes: "Oyinbo pepper, if you eatee pepper, you go yellow more more". I think we thought white people going red (or yellow) after eating hot stuff was an interesting design flaw. As it stands my (white) husband and my father are both fine after eating a load of hot suya last night but I am feeling less good. Go figure.

Lol...I had to cheat on that one. Google says 24!

I’m with you Mac maybe Charles will share a couple slices with us lol. Sauce too watery to dry, proof too long they still look delicious to me and I bet they taste delicious too!

This is so exciting! I lived in Nigeria on and off for some of my thirties (Banana Island at best, Port Harcourt at worst) and suya is still one of my favourite foods. Might make this tomorrow - both cooks look great.

Sous vide smoked pork chops yesterday, today I decided to give them a little sear. Also made a potato salad and picked some greens, radish from the deck planter and almost the last chive flower. Searing. Done. Plated with the goodies. Tasting fine to me.;)

Took our Easter baskets and went and picked some more Blueberries this morning before it got hot. Took 3 of us maybe 45 minutes. That's over 35 cups of Blueberries. Time to get canning. 

Lol! My 4th of July guests have requested more traditional American fare, so they’ll be spared the indignity of going red or yellow, but am looking forward to a side-by-side cook soon. I don’t think my daughter will object. However, in keeping with my theme of foreign culture inspired cooks for this week, I have another culture I plan to explore tonight.

I am starting to get paranoid about this. I genuinely don't know why my KK walls stay white. Maybe the coco based fuel I use?

That would be a two-four in Canada and it usually refers to 24 cans of beer in a case.

I know what I'm going to be dreaming about tonight, Suya, yah, Suya. Delicious, tekobo.

Looks great Sent from my SM-G900K using Tapatalk

Pequod, your dinner looks sooooooooo delicious.

Great looking cook to both of you and I enjoyed the family backstory. I’m searching SF Bay Area for an authentic rub to give this try. Sent from my iPhone using Tapatalk

Way hay! That looks fabulous. Won't sue you over chiffonaded basil but might try charring the tomato next time with a bit of extra rub. As for teasing me about trying the authentic rub, the tracking says your consignment is in New York. You never know, you just might get it in time for July 4.

@Shuley‘s recent cook reminded me that this has been on my to do list for far too long. In keeping with my current theme of cooks inspired by foreign cultures, tonight I finally got around to Detroit! Yes, it’s in the USA, but Detroit deserves special recognition and qualifies as foreign...to me, at least. Biggest city ever to declare bankruptcy, population 1/3 of what it was in 1950, and one of the highest murder rates in the country. And yet with all of that going for it, they also figured out their very own variant of deep dish pizza. Being a Chicago Deep Dish aficionado, I had to cook this for comparison and to see what all the fuss was all about. I’m using Kenji’s recipe from Serious Eats to the letter. The right pan, brick cheese, and the thick sliced pepperoni he calls for. One of the big differences from Chicago Deep Dish is the use of a cooked sauce with multiple ingredients: The dough for this pizza is very high Hydration, has no oil, and is kneaded a long time. Chicago Dish Dish crust is a biscuit. This will be bread. Assembly: Got the 23 heat soaked at exactly the right temp. Pizza goes on. Admiring my 23 and noting the need to clean the cap whilst I wait. Done! Beautiful! Nailed the blackened edge! This is an excellent pizza that deserves a spot in the rotation. Very different from Chicago style, but that’s not a bad thing. Hats off to Detroit!

Pequod, the people in Detroit would say well done.

Pequod, that pizza looks sooooo tasty, perfectly done, I'd say. I have not heard of ground tomatoes and don't expect one can locate them in my area, but I could dehydrate some of my tomatoes when they grow and then grind them.

Those look fantastic!

So I tried Enzo Coccia's Pizza integrale dough (20% freshly ground Giusto's Organic Wheat Berries (Hard Red), 80% Giusto's Organic “00” Unbleached Flour). Nice recipe; next time we'll double the whole wheat. Carefully following his kneading instructions, I obtained a dough that was better than I'd ever realized before at not forming thin spots or holes. (I'm sure others have long been here, but this was a welcome surprise for me.) My attempts at imitating his slapping technique for forming the pizzas was laughable. Yet, somehow, it worked.

Looking good from here!

I'd sure like to be doing a taste test of all of those pizzas.

I'm at the National Homebrewers Conference. Club Night is the highlight of the conference. Homebrewers pouring their stuff, often in decorated stalls/bars and in costumes. So, I was quite shocked to see these 2 blokes from Down Under pouring beer. They just packed bottles in their luggage.

Those will be tasty treats come winter.:)

I was pleasantly surprised that my version, using the dry roasted peanuts, wasn't that pasty at all. I put them in the grinder with all the dry spices/powders. It came out fairly crumbly. A whole lot easier than making the authentic version.

Maybe Charles can toss some blueberries into some beans as an experiment? That would get this thread back on track!

Wow. Looks very yummy. How do you keep your kk walls so clean? Mine are pitch black. Sent from my iPad using Tapatalk

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

Love me some sticks...nice work

Tekobo that looks yummy please save me a skewer.

Nothing wrong with that. Fior di latte is ideal, totally works. Buffalo mozzarella is a treat and I use it sparingly, 90% of the time I’m using whole milk fresh mozzarella.

Arvo = afternoon in Aussie slang Sent from my iPad using Tapatalk

Haha and you eat vegemite. You are half way to becoming an Aussie. Next question - how many cans in a slab? Sent from my iPad using Tapatalk

@tekobo good supplemental post. I did have to LOL on #1. I didn't do that but could see it happening, "Oh Shit!!" - LOL My 16" didn't come with a T-handle. My 19" did and those bolts are the same size but when I did that post I didn't own my 19" yet.

Even better,,,it’s in Maryland according to USPS. Probably here on Monday!

Tee hee. I think we all do other things that are a lot scarier than dropping allen keys down the back of KKs. This forum is a great place to share our experience of Dennis' engineering and our appreciation of our very special toys.

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.

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

The recipe for Suya spice at that link has some interesting ingredients. Not sure I know what they are. Kuli Kuli?

Don't know what you're missing. Just sayin'!

OMG. What have I done? Instead of everyone quietly ignoring @Pequod's faux pas with baked beans it has now taken over @ckreef's blueberry post AND some of you are even going to try it out for yourselves!

Your point? Sent from my iPad using Tapatalk

That would be us.