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Making good use of those bone from the rotisserie chicken - stock

Tony has sent me a care package it on its way now with some of his suya rub looking forward to it Outback kamado Bar and Grill

Oooh. I was not expecting a return parcel. That will be fun. I don't want a replica though. Every suya spot has it's own secret rub. Need to be able to detect a @tony b signature.

This is a Tale of Two Suyas. It was the best of cooks, it was the worst of cooks... For this cook, I wanted to compare the Nigerian original by way of @tekobo with the Suya Spice sold by Bazaar Spices in nearby Washington, DC. My original plan was to compare these with the version by Milk Street, but the pinky test suggested these were very similar to each other and nothing like the Milk Street version (good in its own right, but different). The Nigerian version is on the left and Bazaar version on the right. After dry brining strips of flank steak for an hour, I divided in half. That’s 12 oz of steak in each bowl. The one on the left is rubbed with 1.5 Tbsp of Nigerian spice, and on the right is the same amount of Bazaar. Onto the skewers: Onto the sear grate of the 32 with some ears of corn: Resting on the cutting board. Bazaar version on the left, Nigerian on the right. I had shakers on the table of each for extra spice on the plate. My daughter the food critic gave me her opinion, which matched my own. The underlying flavors of each are the same, but the Nigerian version has a bit more heat. Both are very different from the Milk Street version. We agreed that the Bazaar version could easily be tailored by adding cayenne. Finally, she said to me: It is a far, far better thing that I eat, than I have ever done; it is a far, far better plate that I go to than I have ever known. (apologies to Charles Dickens )

A nice well balanced Brew. Cheers too you

That should make some great stock for sure.

You should see my pantry then!

Lol bit like raiding orcharchards for smoking wood Outback kamado Bar and Grill

Absolutely! Completely remember when getting a decent brisket or pork butt was like conducting a drug deal, speak to some bloke/s you’d never met before, arrange the goods and the meet in a car park to pay for and receive said goods

Back in the day when I lived in San Jose, I had a 1975 Jensen Healey. I knew I-5 well. First time I hit 100 mph over in the valley, I remember the front end starting to lift and thought maybe I should back it down a notch!

No doubt it will have my own spin on it; if nothing else, it will have Purple Crack in it - LOL! I'm just intrigued by whatever it is in the one you sent me that I can't put my finger on?

I hope to have some of my final product ready to send you by then, so you can do your own comparison with the stuff your Mom's bringing. I did a quick experiment last night. I was cooking some pork chops, which were fairly thin and boneless, so I took one and pounded it out even thinner and skewered it with both your rub and my latest incarnation. I guess that I was a bit too light on the rub, as neither was really spicy. I just wanted to see if pork worked as well as beef with the rubs. Jury is still out I'm afraid due to my wimpy seasoning.

FINALLY! The local roadside corn stands are up and running!!! Of course I stopped and picked up an ear for dinner! Was decent, but you could tell it's "early corn." Just didn't have the sweetness that it will have in a couple of weeks! BUT, much better than supermarket stuff that's probably almost a week old! btw - duck sliders in Chinese bao, with glazed carrots in orange and sesame oils with tarragon and scallions.

Back in the USA with my Jackson Hole BB32 and got in a Pastrami Short Rib cook I have been wanting to do for some time! The meat comes from Sweet Cheeks meats where Nick marinates these guys in a dry rub for a couple of weeks. A deep pastrami flavor and no left overs!

This made me laugh. You are demonstrating just how obsessive us KK folk can be when it comes to getting the result we are looking for. I look forward to the results of your experiments. My mother is due here with recipe and ingredients next month. I suspect it will be for yet another variant on the same theme. All good fun.

Did a Costco run today and what did I spot on the shelves? Yes, the peanut butter powder! So, if the rest of you want to try and make your own suya pepper spice, go to Costco and get the PB Fit powder. Or, be like me and buy it off Amazon and pay $3.50 more for it!! Still playing around with the recipe. Today I experimented with Black Cardamom, Curry Powder, and Urfa Biber (Turkish pepper). There's just something in the one tekobo sent me that I just can't put my finger on - the "je ne sais quoi?" I have a couple more things I'm going to try.

Reminds me of my corn “dealer” back in Shampoo-Banana Illinois. He preferred payment in small, unmarked bills. Could never figure out why...

Just the opposite, Bruce. It's revered for imparting almost no flavor, just like Dennis' cocochar. That's why his stuff is a good substitute for the binchotan. @Pequod - I'm trying the stuff from the Korin website - Aramaru and the Sumi, as they are affordable. The Sumi is very much like Dennis' cocochar, extruded with a hole in the middle. The Aramaru is like lump, but more "stick like." Once lit (which takes some doing!), they both burned quite steady, produced good heat, little or no smoke (except when meat juices dripped on it) and lasted a long time. Had I been using the super premium white stuff, like tekobo ordered, I'd sure as hell be trying to learn how to snuff it out at the end of a cook!!!

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

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!

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.

Welcome to the Obsession! I've never owned a BGE, but have cooked on them. You are about to be blown away by the night & day difference between a KK and a BGE. You can do as many low & slow cooks as you want before the break-in. It's only required before you take the grill to high temperatures (above 450F). It's a simple procedure, but almost everyone sweats it the first time, so don't be afraid to ask questions. As Pequod noted, it's normally a one-time event. The key is to let it complete the process, which takes several hours. Sometimes folks don't finish it the first time and need to repeat it. No biggie. And, don't freak out, but expect some tiles to bulge out - it's normal and part of the process. It's why you're doing it - to vent the last of the solvent under the acrylic liner that the tiles are grouted to. You can stick to the charcoal that you already like. If it's not too late, get Dennis to load up your pallet with as many boxes of CocoChar and Coffee Wood as it will hold. Best price point you'll ever get on it. Stuff is dynamite on low & slow cooks. I own a 23" and I know from others here that the BB 32" has more grill configurations than mine (ex. half grates.) So, once you get ready to cook, just ask questions. It's a very friendly Forum and we're glad to help you get started. Now, on to the important questions - what color/style tile did you get? What accessories did you order? And, don't forget the MOST important thing - PICTURES! We LOVE to see pictures of new grills being uncrated in their new homes and that all important virgin cook!

Looks great.. I knew that would work well for you. Please always cook with the latch in the 2nd position and store in the first position. To target a low temp.. best to light a very small volume (about a duck egg volume burning) use the smallest hole on the dial and open the damper top until it spins freely now slowly close the top until it touches the gasket.. now move one of the ears only 1/8-1/4".. That's it.. as long as air is escaping you are good to go.. Start early and wait for it to slowly climb.. and Please do not open the grill to peek.