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Yep, the latter is correct... Vac packed and into the freezer. We usually "put up" around 45 one pound bags every year, along with a dozen or so gallon bags of blueberries. I'm afraid we stopped planting much of anything years ago when the thieving deer finally wore us down... My dear wife still feeds them day lilies... the ones that make it to bloom are much enjoyed though!

My favourite Nigerian mystery meat story involves my father-in-law, who is as American as they come and works at Princeton. Until about six years ago, he had never left the US. However, a Nigerian professor from the University of Abuja was at Princeton for a semester, and invited my FIL to visit Abuja and come and give some guest lectures there. So my FIL acquired a passport for the first time, and merrily trotted off to Abuja. One week into his three-week stay, he was getting to feel pretty comfortable, so went out to see how the locals ate. He went for the streetmeat, including a mystery meat pie from a roadside vendor. Unfortunately, he spent most of the rest of his stay in his hotel bathroom as a result. When confronted about his decision making by my mother-in-law (not a subtle woman, by any measure), his defence was 'well, it smelled so good I couldn't resist! And it tasted great!' She has not allowed him back to Nigeria since...

I'm starting to get the hang of Moroccan bread. Some transfer from that pizza thread helped. Never start a fire without a plan for the after-party. Here, an idea I saw in a Spanish cookbook once: Toss potato slices and onion slices in black pepper, pimenton, Marash pepper, cumin, salt, and olive oil. Bake for an hour or two in a clay cazuela.

Was going to try a rotisserie and veg but Dee said I like road kill lol gave the cook some purple salt Crack and a new chicken rub from south Africa .. . . . . .chopped up heaps of veggies and corn..looking good.. Pinched a bit lol so crispy ..veggies are done .. Carved. .and plated..so glad I cooked this was a nice sunny weekend but today turned out to be wet and wild need some left over comfort food for dinner Outback kamado Bar and Grill

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.;)

@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!

Milder??

Love the chook stand Outback kamado Bar and Grill

@Pequod yep, I agree re Milk Street. If you haven't already, try the Fattoush recipe from the same issue as the suya / piri piri - it really is very good indeed. My main objections are, as always, the whole cups/tablespoons thing - please, just some nice, simple metric measurements would be a treat.

okay, so suya was on the menu this evening as promised. Used bavette for the meat, and salted it for a couple of hours in advance. Rub was roasted peanuts, ground ginger, a little bit of paprika, some onion powder, some garlic powder, black pepper and a small amount of cayenne (for me, I'd use a lot more, but the six-year old is still not at Nigerian levels of spice yet...). Added this and let sit for another couple of hours - since I didn't fry out the oil in the peanuts, it was already oily enough to be a marinade without additional oil. Grilled it on the lowest grate at about 350F for ten minutes - enough time for some charring, but not too much. Served with achar (typically served with satay, so went well), and a corn & manchego salad which, whilst not authentic, went perfectly. Photos are cooked / cooking / rubbed & raw. Added some extra cayenne to leftover rub and added it after slicing... Thanks for the inspiration, y'all. A really pleasurable reminder of times past.

Ha ha @_Ed_. That is really funny. My family situation is the opposite. The Husband and his father were both in the forces and have eaten and drunk their way across the world. Both my parents, returning to Lagos with post graduate degrees from Stanford, were much more circumspect which is why I never got to eat the most risky (=best) street food when I was a kid. Boo.

I haven't dropped the Allen wrench down the back, but I have (twice on the same day) dropped the Allen bolt and washer there on the 16. GRRR.

We would say "put up" for packing, freezing, or canning food; "put in" for planting the garden.

It cold and wet up here, 56F or 13C, and it is 9AM and we are supposed to have a heat wave today, I wonder when it's going to start? The warning has been out for a few days now about this big event.

Finally pulled the trigger and the new 32BB Cobalt Blue arrived last Friday During the selection process and purchase process Dennis and his staff you extremely helpful in deciding on the model, accessories, etc. They took into account how it would be used, what I cook, and helped determine which model best suits me and which accessories to go with it. Owning a Vison and having seen BGE, Primo, Kamado Joe, etc. the Quality of the KK cannot simply described. The detail and craftsmanship that went into the manufacture of this grill was beyond what I ever expected. They have some true craftsmen that work in the shop and really care about the product they send out. The entire process has been very pleasant and I would recommend a KK to anyone in the market for a Kamado grill, I look forward to a lot of good cooking.. Thanks to Dennis and everyone on the Forum that helped as well

Reduced sugar Blueberry jam. Not perfect but better than last year.

You are in trouble Pequod, you just might turn beet red because of your "design flaw" and if there is something beyond beet red that will be me.

Yippee! Man up! This stuff is on the milder end of the suya spectrum.

Tonight's mystery meat suya cook was fun. First I had to skewer lots of meat. At the top was calf's liver, middle left was pig's kidney and the rest was goat loin. Lamb's kidneys from New Zealand via the freezer section at Waitrose. I went easy on the rub as my mother-in-law doesn't like the heat. I pressure cooked the Italian chicken gizzards for ten minutes or so to avoid a chewy skewer Gizzards all skewered up First batch of skewers in the obligatory on KK shot. The now obligatory @amusedtodeath-day-lily-in-the-background cooked meat shot. The white bowl contains extra suya rub for people to add their own post cook. Hotter cook for the second batch which turned out just perfect. Dad loved his calf's liver. Don't tell him I am a Daddy's girl. P.S. It all tasted good but I am now certain I don't like pig's kidney!

I just bought 3 lbs of skirt steak and don’t have the suya spice yet. I’ll try the milk street receipt, and freeze some of the steak.

Yes, @tekobo vectored me off the lime juice. I did try it with the brown sugar -- it does nothing for flavor, but is intended only as a "char enhancer". It seemed to work as that, but will probably omit it next time as the sear grate over a hot coal bed is sufficient for all the char you need. In general, Milk Street Americanizes everything for both simplicity (few Americans would bother with a recipe that requires catching a goat first) and the American palate, but I like the exposure to a wide range of cuisines that I would otherwise have little exposure to.

You don’t wanna know what happens if you don’t post pics... Sent from my iPhone using Tapatalk

I've added these two things to my breakfast items. They are from the deck planter and I know I won't be able to eat it all. Just look at the moisture in the radish. The lettuce and radish are only steps and minutes from my kitchen. I have just recently added the shade cloth to provide protection from the sun, there is spinach on the other end.

Thanks Tekobo I’ll give it a try. If it turns out ok I’ll post some pictures. Oh what the heck I’ll post pics even it turns out terrible lol

The dog is great. He is back to normal.

Yes, Aleppo and Marash are quite similar. We have both, and sniff each of them to decide what to use. Use it like and along with black pepper; do as the Romans and start the black pepper, red pepper in your oil before adding anything else. While the potato onion dish is a great side by itself, we generally use it as an upgrade to replace frying the potatoes and onions for Tortilla Española (Spanish Egg and Potato Omelette).

just ordered Aleppo pepper which i gathered is similar if not the same as Marash (correct me if I'm wrong ), pimenton is paprika and also got a 28cm cazuela on way as well. That potato dish looks awesome

There are so many more Blueberries at that place that are just starting to turn red. They wanted a nice little U-pick for some extra income. What they ended up with is a decent sized Blueberry farm. Pick and sell to all the local grocery stores size farm. I currently have enough Blueberries to make 2 batches of jam and 3 more batches of Blueberry BBQ Sauce. If it all turns out there'll be a few people getting a small care package in the mail Mrs skreef is at the grocery store getting some more sugar. I'll make a batch of reduced sugar Blueberry jam this afternoon and see how that goes.

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.

The portions are for refrigerator sauce. Double the amounts if you are going to can it. 2 1/2 cups fresh Blueberries crushed with a potato masher. 1/2 cup water Bring the above to a full rolling boil then add the following: 1/2 cup ketchup 1/3 cup brown sugar 1/4 cup apple cider vinegar 2 Tbsp yellow mustard 1 Tbsp Sriracha sauce 1/2 Tbsp "Real Lemon" from the bottle (not fresh squeezed) 1/2 Tbsp Worcestershire sauce 1/2 tsp sea salt 1/2 tsp ground black pepper (or fresh ground crack berries ) Return to a full rolling boil. For refrigerator use reduce heat and simmer to desired consistency. For canning go straight to a 10 minute water bath. Approximately 6 regular jelly jars and maybe one small jelly jar. A simple recipe that tastes good. Use it as a finishing or dipping sauce.

Here you go. Of course what you do to the blueberries (smoke or not) is up to you. Not radically different from my original recipe.

Sounds like somebody needs to post a warning about the curse

tekobo, that sure looks like an awesome cook, chef skills are flowing.:drinkers:

Well lookie what showed up at my house today! Genuine Nigerian Suya Pepper by way of England. Thank you again, @tekobo! This is a generous amount and, of course I had to taste a small amount immediately. I’m still sucking down water, and pretty sure I turned red and yellow. Before my tastebuds went numb, I definitely detected an earthiness that isn’t present in the Milk Street version. It might be the Kuli Kuli vice ground peanuts. Or maybe the negro pepper. Don’t really know, but can’t wait to try it on beef. And I’ll be very sure to have gallons of water handy!

Hi Bruce. Yes, suya is usually pretty spicy but you can taste and reduce the amount of rub you use to suit your palate. I did that this evening as my mother-in-law doesn't like so much spice and it worked well. People who want extra spice can add it as they wish.

Welcome to the Obsession. You will be blown away when you see it in person. But, too avoid the curse, you need to post pictures of the uncrating and 1st cook.

Deer are the reason I don't have roses anymore. They eat the buds just before they open. We call Hostas deer salad bar. Pretty critters, but cause a bit of damage, especially when they run into your car .

I saw the Milk Street recipe, and thought it looked pretty good. It was from the same issue as the Piri Piri chicken, which was also pretty good. I'm South African by background, so thought there were a few Americanisms in both - brown sugar in suya? no thanks - but they are really solid foundations for these great African dishes that few people seem to know about. @tekobo are you up for trying pepper soup next?

Oh my goodness you are getting into the time crunch, no pixs of this awesome grill for us to admire. Better enjoy this fabulous grill while you can, time is running out for those arrival pixs. just saying

Ed, what a great looking dinner, lots of colour too.

Looks great, @_Ed_! Your rub sounds very similar to the Milk Street magazine recipe that I used.

You never cease to amaze me Mac. Such a green thumb

Those flowers are beeeeutiful no wonder the deer like them so much. Do you cook the peas first before vac sealing them?

Yes they are very very beautiful. I have a couple of varieties that look dull by comparison!

Love those day lilies. Have you tried a motion sensitive water sprayer to protect things?

Nice to meet you @_Ed_. Also nice to know that you know how it feels, waiting for the suya to come off that stall holder's grill, onto the paper and into your mouth. Sounds like you were in the oil delta - not that safe a place to be sometimes.

Serious Detroit pie.

Great Detroit Pizza. Looks delicious and you kept it true to form. Awesome job. On the guru one of my pizza challenge votes went to @Shuley's Detroit Pizza because she was the one Detroit entry that most kept it true to form.

@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...