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Just to show the size of the 42” Serious Big Bad rotisserie cradle, here is my wife trying to hold up this monster. She’s 5’7” for reference and was eager to hand it back over to me lol. It is HEAVY. Sent from my iPhone using Tapatalk

Nigerian Jollof Rice with Chicken and Dodo This is a typical Yoruba party dish in Nigeria. I cooked as much of it as I could in the KK and I am very pleased to report that it tasted great, just like home. A quick run through the component parts. Jollof rice at parties is typically cooked over a wood fire so I simulated the effect by smoking some washed, raw rice before cooking it in my donabe rice cooker. I fried some finely chopped onions in goose fat, fried the smoked rice and then cooked the rice with half water and half smooth tomato sauce. The tomato sauce can be cooked with any spices you like but make sure it has a lot of chilli in - always use a bit more than you think you can stand and it might be close to being right. The rice was fluffy and tasty. A bit more smoke (hoping to have pellets for my Dennis smoker soon) and a bit more salt next time. Smothered some chicken in cooked down onion, tomato and sweet peppers and added some chllis for good measure. At a Nigerian party the chicken would have been deep fried before going into the sauce. Next time I will brown on the KK before the sauce stage. If you have read this far I am guessing it is because you want to know how I came to be cooking an extinct bird. Dodo is what we call fried plantain and has nowt to do with the other dodos. The ripeness of the plantain is important. Green ones won't cut it. The riper they are, the sweeter they taste. The Ivoriennes go so far as to get them to a soft, almost rotting stage before deep frying and slathering in hot sauce as a road side snack. They call it aloco. We don't go that far. Here are some semi soft plantains. Here they are, chopped party style. I guess they go further if cubed this way. When deep fried they absorb a fair bit of fat but come out very tasty. My father prefers them cut on the slant with less surface area exposed to the fat. I was going to give you a triumphant view of my new rotisserie "air fryer" but the less said about that debacle the better. The picture at the start of this thread shows the cubed dodo, deep fried in my IDK. I will continue my experiments with the roti in secret.

OK, Video is up, Enjoy

Received a great care package from ckreef today some great stuff can't wait to try it all. The wild raspberry is making me drool.lol Sent from my SM-T835 using Tapatalk

Sent from my SM-T835 using Tapatalk

Hello All, I’m pleased to say that Christmas arrived on June 5th this year! Attached are some photos of the move and unpacking. Unfortunately I don’t have a lot as it was just the truck driver, a friend of mine and myself.....so no one to really work the camera. All and all the experience of unloading and putting into position went as planned with no hiccups. Now the fun part of cooking on “PVG” (Puravida Grill). I’ve also enclosed a pic of my 1st cook which was burnt ends made from Pork Belly! Oh yea, and a couple of my pups cooling off in the lake! Thanks to all on the forum who share their experiences and knowledge which definitely made the move easier! All the best, Paul

Yes, it is!! I thought that I had posted this already, but who knows what I did before?? So, here's my 1st contribution of my "home style" - South Carolina low country (aka Charleston) Shrimp & Grits. The recipe is one from a dear friend that I've known since high school, with some added notes by me. Mary Carr’s Fabulous Shrimp & Grits recipe Shrimp (for 6-8 servings) 2lbs medium (25 count) shrimp (peeled/de-veined) 1 Tb butter 1 cup minced bell pepper (a mix of red, green, yellow, orange) 1 tsp Sriracha Hot Chili Sauce Saute peppers in butter until soft, add the shrimp and chili sauce and cook until the shrimp are just pink. (Cook shrimp sous vide w/o peppers, just butter poach with seasoning. Put peppers in gravy along with Sriracha.) Place shrimp on top of cheese grits and smother in the red-eye gravy. Garnish with chopped chives and/or parsley. Red-eye Gravy w/mushrooms 1 Tbl butter 8 oz country style (salt cured) ham (Andouille and Spanish Chorizo work, too) ½ cup Shitake mushrooms ¼ cup minced onion ½ cup Madeira ½ cup strong brewed coffee (french/italian roast or espresso) 1 Tbl cornstarch 6 oz V-8 juice (spicy) (Can use Bloody Mary mix, just be mindfull of the extra salt) 1 Tbl minced thyme Melt butter in large pan over high heat, sauté ham until beginning to brown. Add the mushrooms and onion, continue to brown. Pour in the Madeira, followed by the coffee. Simmer until the liquid is reduced by ½ (about 15 minutes). Dissolve the cornstarch in the V-8 juice and whisk into the gravy. Return to boil and allow to thicken. Add thyme to finish the gravy. Cheese Grits 1 stick butter 2 cups water 2 cups half & half 1 cup grits (it is essential that these are stone-ground white grits – my choice is Carolina Plantation Stone Ground Grits - http://www.carolinaplantationrice.com) 1 cup sharp cheddar cheese (Vermont white cheddar is also good) salt (be generous in salting the water for the grits, similar to pasta). Melt butter in large pot. Add the half & half, water and salt. Bring to a boil. Slowly add the grits. Reduce heat to low and simmer until done (texture should be similar to polenta). Add the cheese and stir until melted.

So...I've learned that @tekobo's heat scale is a bit different from the typical American's. "Safe" probably means "only 3rd degree burns".

Hey Tyrus, it was safe. Not too hot. This time. Just want to lull you and your screen into a false sense of security.

".......... stumped for words....."

Humongous!!

Wow. Just wow.

Great care pack, looks like some interesting cooks will be coming up with all of those goodies! Sent from my iPhone using Tapatalk

All is good Aussie. Glad to see everything arrived intact. That wild raspberry is very tasty. I knew you would like it.

First truly hot weekend of the summer and one of the few weekends where we didn't have too much going on. So, nothing but pool and KKQ! Saturday, I fired up some great baby backs along with elotes (Mexican grilled corn) on the side. Props to @SSgt93 for turning me on to Albukirky rubs - the sweet hot was the ticket! But today was the real winner - a couple of gorgeous tomahawk ribeyes from my local butcher (Costco!). The 2 zone capability of the 32 is awesome - steaks came out perfect. A little quick and dirty strawberry shortcake put a bowtie on a great weekend.

Nice video! My only critique is we were two thirds through the video before the first beer made its appearance. Otherwise, well done!

The tropical regions of Norfolk look to be having a great banana crop this year. Now if I can just get some coffee plants going.

Awesome looking ribs and bacon Aussie! I cooked a rack of beefies myself today. I ate a couple and then turned the rest into beef rib ragout. Sent from my iPhone using Tapatalk

What better way to spend a winter Sunday ribs and bacon over black cherry.on they go at 225f ..ready to go.... Letting it cool down the ribs are still cruising along nicley will wrap the bacon in cling wrap once it's cooled down and pop it in the fridge slice it tomorrow. Sent from my SM-T835 using Tapatalk

Did a couple of chickens on my new rotisserie, video will be up soon (hopefully)

Tekobo, yeah I tried the same way. I work in tech so you would think I could figure this out. 😂. Anyways, thanks for the compliment.

Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo: Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime. Then onto an arugula pesto board sauce. Fantastic meal.

Fresh out of the oven, not the KK as this was an early morning bake of a refrigerator proofed loaf. 100% naturally leavened (no commercial yeast) loaf of 50% fresh milled hard red wheat sourdough.

Tony looks delish did it taste fuzzy? Lol. I like that half grate. Have a great weekend. I’m going to have Hawaiian food on Sunday my daughter is throwing me a birthday party with terriyaki and Hawaiian noodles( that she brought back from the islands) yum can hardly wait. If I remember I’ll take some pictures.

That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice.

Thanks Pequot and Tyrus for your replies. Tyrus after raising 4 kids we’ve finally achieved empty nester status. Since I no longer will be attending my kids baseball games I get to spend most of my time up north where the KK will reside so this is actually the place I do most of my grilling / outdoor cooking. I may find myself wanting another KK back home though (haha). Opening day of fishing is first weekend in May and plan on staying up north for the rest of the summer through September and October. Our calendar is pretty much booked with family and friends coming up north to enjoy lake living! I haven’t filled in the calendar with respect to meal planning and the wife has informed me that we’ll still go out to dinner once in a while too!!! Best, Paul