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I absolutely love fresh sweet corn, I could eat 8 of those cobs right now. When I was much younger I ate 16 cobs and only stopped then because everyone was done and waiting for me to finish. I can't believe I did that.

Completed first cook yesterday on the new BB32 Comments ranged from that not a grill to looks like a piece of art to its beautiful to didn't know you can cook burgers on a smoker Cooked 20 approx. 1/2 pounds burgers, some dog and brats, multiple comments best burger I every had, one said worth the 20 hour drive to get here And for Tyrus the fuzzy critter got some too Also the insulation on it is great, didn't have to be concerned with kids as it never got hot to the touch on the outside

While in a market the other day I saw this fresh rabbit. I decided to get it and give it a try on the rotisserie. We applied a wet paste and added cherry chips for some extra flavour. We found the meat very tender. If anything I would have used less wood chips. The smoke flavour was a little overwhelming. Have a look.

@ckreef fresh corn is awesome. I grow it on my allotment and make a rule of picking it just before I leave, getting home and popping it in the pot and eating it just as soon as I can. The sugar levels are said to drop massively from point of picking and it is worth trying a cob - either boiled, or better still, cooked in its skin on the KK as soon as you possibly can after acquisition. I got all dramatic and got one of my friends to have her pot of water boiling so that she could pop the corn in as soon as I dropped it off at her door. This was the email she sent me shortly afterwards: "THANK YOU very much! I thought that when I reached the age of 70 there wouldn't be any great new experiences to be had(plenty of nasty ones tho', mostly health related) but the sweet corn you delivered to me yesterday....and greedily devoured within ten minutes ,were a wonderful new experience.You did warn me didn't you,saying if I hadn't eaten corn straight from the plant then I had missed a great experience....how right you were. The sweetness was almost unbelievable. A real teat,thank you very much" Needless to say, I was delighted. That said, I have had good results from freezing cobs whole and putting them on the KK in the depths of winter. A great memory of summer.

When I was a small child, I was attacked by tomato, left horrific scars, wounded me for life. Sent from my iPad using Tapatalk

I just had to try some of that Suya spice on my leftover chicken. I can tell you I was cautious, better safe than sorry. This was tasty, I had to go back and put more Suya Pepper on my chicken. Only someone who has no bread left would make bread when it's 99F.

I've never been that hardcore to cook it ASAP after picking, but I understand that time is of the essence - at least 50% of the sugar is converted to starch within 24 hours of picking (you can slow this reaction down a bit by putting the ears in the fridge.) I buy it in the morning from the roadside stand - picked fresh daily, then put it into a slightly salted water bath when I get home until tossing on the grill, in the husks, for dinner. If it's early season corn, so not at peak sweetness, I'll peel the shucks back, remove the silk, slather butter, S&P and the "secret ingredient" - fresh tarragon, on it, then tie the shucks back up with butcher's twine, then onto the grill. The tarragon adds some perceived sweetness to the corn. But once the "good stuff" starts coming in, I do nothing to it until it hits the plate, then it's just butter and S&P.

Hope everybody has been doing ok, I've missed my kk friends. I smoked some St. Louis cut ribs from Costco yesterday. Turned out great.

Bruce, I have that same grill. Don't use it often, but it does a nice job on any skewers - shrimp, veggie, meat. Haven't done any suya on it yet, but now I have my "authentic" rub, it won't be long. Got some good tips from ckreef on how to start my "B grade" binchotan charcoal, so I'm eager to try again. BTW - Dennis' cocochar is a good substitute for Japanese charcoal. I did a side-by-side taste test of the "authentic" version and my recipe of the rub - very different. I've already made a couple of tweaks to mine - added ginger and going to back off on the peanuts a tad. Made up a 1.5 lb batch of suya skewers for yesterday's 4th of July cookout at a friend's place. They were a big hit. Held back a bit on the chile spices so as to not hurt anyone! This is Iowa after all - LOL!!

Our local stands should be popping up here soon. Can't wait!! Picked in the morning, cooked the same day on the grill - nothing better in summertime (although fresh homegrown tomatoes are right up there!!)

Sorry that the flies ruined your campfire experience. It was bloody hot/humid here yesterday - 103F heat index!! Beers were cold and tasty though!

There have been a few, but just did Chris Lilly's split herbed chicken from his Fire and Smoke book. Absolutely the most flavorful and juicy chicken I have ever done. Sorry no pic. After 20 years on a BGE this thing is an absolute dream

The Nigerian Spice Fairy flew into my ODK this morning. How appropriate is that on what is very likely to be the hottest day of the year. I couldn't resist so I opened the package, got a few grains on the end of my finger, I could have counted the grains but the impact was like, wow. I can't wait to try this on my Suya cook. The grill probably won't be here until the 18th or so but in the meantime I plan of just sprinkling a little on my chicken at dinner. ROFL @tekobo, thank you for being soooo thoughtful and generous. I'll try and do you proud.

Unfortunately I don't have all that. There are more scientific explanations on the internet that give actual pH levels. I'm just winging it the red neck way - LOL - and hopefully nobody ends up in the hospital - LOL x 2

@amusedtodeath made me do this Where I work in South GA there are thousands of acres of GA sweet corn. Almost as far as the eye can see in some spots. I know GA is for peaches but the reality is peanuts are the number one crop. Peaches and sweet corn is right behind peanuts. Anyway the local fruit/vegetable stand goes out in the morning and picks fresh sweet corn straight out of the field. Me and Mrs skreef shucked it that afternoon. Some of the best looking corn I've ever bought. Blanched it for 3 minutes. 6 ears at a time. After it cooled we stripped it. This is an awesome kitchen tool. A one trick poney but does it's one trick really well and fast. This is a half sheet cake pan fairly full. We put this in the freezer overnight. After the kernels were frozen we vacuum sealed them 3+ cups to the bag. I have 2 more versions I want to make. 1) Instead of blanching I'm going to grill the cobs before stripping them. Then we can have almost instant sizzle corn anytime we want it (my favorite corn). 2) Homemade creamed corn. I'll have to do some research before doing this. I've made homemade cream corn before but never for freezing. Stay tuned more to come over the next week or two.

Great tip on the Fattoush, @_Ed_! Wife made that recipe tonight for dinner as a sort of cleansing purge after the July 4th festivities. Very, very good. Now back to our regular programming on the finer points of Nigerian cuisine!

Deer, raccoon and bears, oh my! Well, I guess if that's my worst sin...(it's not)

I totally agree, get the water on to boil, go to the garden and pick the corn. That is what I did when I grew it. Now that the raccoons steal it all I stopped growing it.[emoji17][emoji853][emoji852]

I just came back from town and on the way I thought, "I bet that spice would be good on potato chips."That would be crisps to you, I think. Next time I make them I must sprinkle some on them.

Tee hee! To coin a phrase: Welcome to the Addiction.

According to Tekobo, this is a milder version, so yours could be very hot.

Funny I made a loaf of bread this morning also. Your lunch looks deeeelicious! That spice must be really hot I will definitely have to use it sparingly

Lucky you Bruce, I have some coco and coffee wood left also, mainly because I was hording it. Now I know what I'm burning in the Konro grill.

Same here - heat wave is supposed to break tomorrow! About a third of the folks at this party were from my homebrewing club, including the host, so yeah, lots of tasty beers! I took a nap when I got home - LOL!!

Bruce, we make a good pair, you have the grill and I have the spice. I ordered a Konro, medium.

Indeed - and we'll all be here waiting to see the pics of it, too!!

With the 4th of July close at hand, Mrs. Carla and I decided to get a head start. Alabama Wagyu rib eyes reverse seared on the BB32. Only a little olive oil, kosher salt, and fresh ground pepper. Turned out just how we like it. Served, by the way, with green salad, grilled fresh corn on the cob from a friend's farm, and fresh blueberries. No need, or room, for dessert, but I did make each of us a good cappucino. Now I have to figure out what's for tomorrow! Happy Independence Day from The Colonies!

Mac it doesn’t look hot LOL. I haven’t received the spice I ordered yet but will only put a couple grain on my tongue when I taste it. What kind of grill are you getting? I bought a fire fence yakatori grill. Tried to give it to my daughter But she doesn’t want it.so now I have one to use on the suya. I’m looking forward to seeing your cook. Have a great day

I know exactly what you mean by the chicken was "juicy" and I, too, came from another cooker, the KK is THE dream machine. It not only is stellar in appearance and build, but your food will move to the next flavour level.

That’s funny Mac 16 cobs! Kool

My next batch I'll show the fresh picked picture. Not sure why I didn't do it this time other than I was just being lazy with the picture taking.

Very nice and envious of your find. Growing up in Illinois and going to school downstate, we used to get some incredible, fresh picked corn at a particular stand just off campus. Haven't had the like since. When you can get it that good, nothing else will do.

Yea we got a couple more than 2 dozen. I really think they just fill a brown grocery sack full and call it a dozen regardless. They were selling full (one dozen) bags so fast the girl filling them really didn't have much time to count.

Sieve, regrind what doesn't pass through the sieve. My usual technique also for spices. For example, freshly ground turmeric can be sourced from multiple varieties of turmeric (Kalustyan's has whole Alleppy turmeric from Kerela, in addition to the usual turmeric, and Aleppo, Maras, and Urfa peppers), and tastes much better than preground (even grinding a month at a time, for multiple Indian and Moroccan meals). I bash whole turmeric into smallish pieces in a mortar, grind, sieve, grind, ... No picture, but I put my two quart Dutch oven smoke pot on top of my Solo Stove Campfire (still on sale a few more hours), to preheat it and get some initial lump charcoal embers to go underneath in a cradle of coco extruded lump. I was going to take a picture, but I saw the smoke pot off-gassing a small, beautiful flame, so I knew it was ready. For anyone who thinks I was already crazy to use flour paste to seal my smoke pot lid, I'm sorry to introduce the complication of preheating the Dutch oven. It however worked amazingly well. I'm willing to do whatever it takes to make the best food I can; the flour paste is a chance to meditate on the childhood reasons why I once feared complexity in cooking. And a chance to wonder why I never tried a stainless steel Klean Kanteen instead. They make an optional stainless cap; one would need to remove the silicon seal. I'd drill 1/8" holes as usual, along the side that faces down to burn off-gassing, and three or more in case one is unfortunately blocked by shifting wood. One doesn't want to create a bomb; the Dutch oven has the advantage that in the worst case it will simply blow it's lid. Huh. Meditation over, maybe I'll stick to Dutch ovens. They do hold more.

If you’re not going to move it once place, try something like this under each of the wheels: https://smile.amazon.com/Shepherd-Hardware-9435-Wedge-Plastic/dp/B007ZUDT1K/ref=sr_1_3?ie=UTF8&qid=1530720120&sr=8-3&keywords=Shims

Randy very nice looking cook yum! Happy Independence Day

Here we solve the who-will-eat-the-chicken-breast problem by inviting friends to eat. Under normal circs I hate it when people respond "I don't mind" when you ask them to express a preference. When a whole chicken is involved that is the perfect answer. We dump the chicken breast on them and depending on how hungry we are, The Husband gets a whole leg and a thigh and I get the wings and a drumstick. Or we fight.

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

Speaking of Campfires, I started one tonight during the heat wave we are having. It is in the Turkish grill. Due to the infestation of black flies I am watching it from inside my sunroom.

This went to a new home in Minnesota yesterday. Someday I will have another one.