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So here a a couple pics set up and ready for tomorrow

Sitting in the Minneapolis airport eating a salad - a nice salad, but I'm dieing looking at those amazing skewers! Can't wait to get home and make another batch - going to put the hurt on my friends at the 4th of July cookout.

That's so exciting! Goat pepper soup is my absolute favourite. I once took a friend of mine (who happens to be Scottish) to Yellow Chili in Lagos, and he ordered the pepper soup there. He managed to get one spoonful down before going beet-red and practically diving headfirst into a pint of beer. Oh, happy times. I've got piri piri marinating for dinner this evening. it's definitely African food week here... deep joy.

The reason why lemon juice is used in canning (and general storage purposes) is the acid content. The extra acid helps to kill the nasties (botulism etc...) when properly heated, rolling boil. Acid content is the reason why you can water bath fruits but should pressure can meats. Bottled "Real Lemon" has a known acid level. Fresh squeezed lemons can vary in their acid content so using fresh squeezed you might not get the extra acid you're looking for.

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!

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'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.

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.

Wonder what this...as seen being loaded in Indonesia, bound for Singapore...

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

Aussie's influence reaches far and wide, I did a spatchcock chicken today so I'd have some leftovers.

Right, piri piri done. Salted overnight, then marinaded for about 8 hours in fresh red chili, kashmiri chili powder, garlic, red wine vinegar, lemon juice, coriander seed, cumin seed, black pepper, and a tonne of oregano, all blitzed together in the blender. Top grate for 35 mins at about 300F, then brushed with additional marinade and seared on the bottom grate. Served with cucumber pickle, and potatoes. Photos are marinated and on upper grill / cooked but pre-sear / seared off / served.

The little white fuzzy critter in the photos like teak knobs, its self defense to remove them when not is use

That is so naughty, feeding a Scotsman pepper soup without a preparatory training regime! and Have you tried to make pepper soup yourself? It is relatively easy. I get great goat with bones to make the stock and then use a bought bottle of spices to achieve the distinctive pepper soup taste. I reckon you can do the same with shop bought chicken stock and cubed goat. If you can't find the spices in London I can see if I can source them down here or you could buy/get someone to buy them for you when you are next out in Nigeria. Piri piri - yum! How great is summer this year? It is so good that I have declared it the best summer of my life so far.

To expand on this a little....... Botulism dies at water canning temperature (212*) as long as there is a high enough acid level. With lower acid levels, to kill botulism requires the higher pressure canning Temps. Blueberries naturally have a high enough acid level so no lemon juice is needed when making jam. I didn't get this recipe off the internet it is straight out of my head. I did read a few articles about canning homemade bbq sauce. Since there are other ingredients in the recipe not just blueberries I figured better safe than sorry and added some acid (lemon juice) to the recipe. If you make a small batch, keep it refrigerated and consume it in a relatively short period of time you should be able to safely eliminate the lemon juice from the recipe. Since I'm canning it and passing it out I didn't want to take any chances.

Very nice, Mackenzie. Can't begin to describe all the crazy good beers that I've drank in the last week. Portland has an amazing beer scene. I'm lucky to have any enamel left on my teeth after all the sour beers that I've drank.

Tony, this one is for you, a DIPA. I risked this shot just for folks who would appreciate it.

Why the insistence on Real Lemon over fresh squeezed - because Inquiring minds like ours would really like to know?

We only tell folks AFTER they buy, lest we scare folks off. Don't want to lose Dennis any customers.

If you do a little tweaking let me know what you did. I do think an hour or so cold smoking the blueberries would make it taste even better. I'll know for sure about this before too long. My original smoking session wasn't enough to make a real difference.

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.

I want one! That's so kewl.

It's an arrangement that works well at home. I do my best to keep the wife in the dark about the leg quarters, letting her believe I'm reserving the best (breast) parts for her. It's worked so far...

you might notice that a wing disappears b/w cooking and the cooked shot. I can't imagine where it went. I'm with you on chicken breasts. I'm very much thighs and wings myself, but the mrs likes chicken breast (these Americans, eh) and I'm oddly dogmatic about buying whole chickens and breaking them down myself. Although the piri piri chicken breast does make a killer sandwich the next day...

I lived down in Brixton until 2008 - absolutely loved the place. Just when the first wave of gentrification hit, really. I have heard good things about Salon, and have also enjoyed Nanban - Tim Anderson is a thoroughly nice bloke, and his food is really good. Always liked N'duja - my wife is nuts about Italian food, and we use it as a pizza topping frequently. An n'duja croquette sounds amazing. The piri piri has just hit the KK - I'll post some pix when it is done.

@tekobo it's easy enough, I think, to get the pre-mixed pepper soup spice, but sourcing Calabash nutmeg to make your own is a massive pain. Might be worth a trip down to Brixton market to see what they've got down there. I haven't made pepper soup in the UK yet, but certainly will. Now that goat is much more readily available, it'll be on the list to do for sure. Two other thoughts occurred: I'm fairly sure that suya would make a killer taco. Make the onion and tomato into a pico de gallo-style salsa (lose the acid and cilantro, tho), add some more crushed peanuts and possibly some habanero or scotch bonnet salsa too, and you'd be in business. And on the subject of goat, a slow-smoked goat shoulder in the KK is going to be a must-do summer cook.

I like this very much

I put all the stainless in the dishwasher. I wiped the outside and inside with some mild soapy water. Then wiped down with a damp cloth. Australian customs require that goods be fumigated so I didn't want to risk nasty chemicals being on the grills etc.... That all said, the burn in would have killed off all the germs anyway. Have fun!

How exciting You can track it using https://www.marinetraffic.com/en/ais/details/ships/shipid:1037296/mmsi:370486000/vessel:CSCL HOUSTON I have been told not to ask Bosco though as when he was tracking his the boat, the boat disappeared and then caught on fire... well according to the pranksters on the forum anyway...

This thread is seriously making my mouth water..... great looking cooks topped off by a beer.

Samba natural and a hair dryer lol they need incurigment Sent from my SM-G900K using Tapatalk

Something about a slow boat to China seems appropriate, minus the China part.

Magic eraser and Zep Fast 505 for the exterior bits (tile too). PBW for interior cooking surfaces, rods, etc.

for all of the cookers I have brought on board, I just fired 'em up and cooked.

Hmmmm indeed! I see you have a 23" and a 22" hi-cap already. Keen to know a) how you justified a third (as if one has to!) and b) how big you have gone this time.

Hot soapy water is proving to be my go-to cleaner. Works well for soaking the grates once they have cooled down. I have to admit that I didn't clean any of my grates before I started cooking the first time. It all looked so fresh and clean and I expected the heat to burn off any germs.

Awesome. Doing this for sure.

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

It is just one of those wonderful bonuses you get being KK owner.[emoji4][emoji4][emoji4]

Sounds like somebody needs to post a warning about the curse

Oldsmand, that mess of burgers cook should qualify, please don't mess up this chance to post.

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

Milder??

So looking forward to your photos! Welcome to the cobalt blue club.

Love the chook stand Outback kamado Bar and Grill

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.

Funny

@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...