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The last few days have been an emotional roller coaster, proudly announcing our first daughter Thea May McMillan Mum done extremely well and had a very long 30 hour labor before a cesarean section was called, both mum and daughter are fine and recovering very well. I’m going to take them both home from the hospital today! Sent from my iPhone using Tapatalk

That looks amazing, MacKenzie! I skated tonight. Started out having dinner under the gazebo - nice evening. I was almost done when it started to darken up and I could hear thunder not far in the distance. Grabbed up everything, covered the grill, and went inside. I had just sat down at the dining room table to finish dinner when the bottom dropped out! Chicken Tikka Masala with yogurt raita & toasted almonds, with turmeric coconut rice and pan sautéed green beans with za'atar.

Months ago I made some homemade lasagna pasta noodles and today was the day to try them out for the first time.

I set my cell phone aside in a safe place when I'm working on the boat or in the garden. When my smart a$$, oldest daughter calls my cell phone and if I don't answer, she never leaves a message. No message......I don't call back. Yesterday she happens to call me when I have the phone on me. The conversation goes like this: Me: Why it's my long lost daughter. How come you never leave messages? Daughter: Hey Old Man, how come you never answer your phone or call back? Me: No message, not important, no call back! Besides it was probably just a butt call. Daughter: If it was a butt call there would be a long message with nothing on it. Me: Whatever!! (I knew she was right and didn't want to admit it) Daughter: What are you doing for Father's Day? Me; Hiding! I always end up buying you and your 2 sisters dinner because you are always broke. Your husband James is a father, make him buy you dinner for Father's Day!! Daughter: How about I stick him with the kids and I come over and drink beer with you? Me: Sounds great! What did you want the other day when you called? Daughter: Just wanted to invite you over for some of James's smoked ribs. His best ever and they were delicious!! You should have called back!!! Me: Grrrrrrrrrrr

Went on vacation to my sister's house in FL. In the past I always took an Akorn Jr. This is the first time I got to take my Primo Oval Jr. Packed in the car and ready to go.     Monday he was caught lounging pool side.   While pool side I put him to work cooking Brunswick Stew and ABT'S. Dinner was served with summer Slaw and Mrs skreef's famous Cornbread muffin tops.   Tuesday we went off to the beach then came back and went out for all you can eat blue crabs. Later that evening we had fresh Blueberry Cobbler   The Oval Jr was easy enough to transport and didn't take up too much room in the car. We have a pretty full schedule for the next couple of days so that's all the action he'll see. Very pleased with the Oval Jr as my new vacation kamado 

I concur that pebbles are good BUT, scientific proof is required. The Husband vetoed one of my choices - one KK in black tile and one in black pebble. I now wish that I had stood my ground. Someone else will have to do that test. And deal with the wrath from the losers. I am concerned that your reference to "recently" implies that you have sneaked a new KK into your ODK without proper scrutiny. I hope, for your sake, that is not the case.

Not saying I'm biased or anything, but...:) my understanding is that the pebbles requires more adhesive, which would seem to increase the insulation capability and reflect more of the heat waves back into the KK. Empirical proof that pebbles cook better (and yes this is intended to be funny, not start a pebbles vs tile war....cause everyone knows pebbles cook better!)

I know you are and I appreciate it. It’s a long story but it will be worth the wait, I promise. I’m just so busy and hate posting basic photos. Maybe this will do for now? Meet “Pepper”. Sent from my iPhone using Tapatalk

I remember when. Hold on and enjoy her as long as you can, one day you'll be standing there giving her away. Well,... by that time you'll be ready. Congrats

I feel with all the aiding and abetting encouragement of the forum, you've all had a hand in the enlargement of my brief and increase in spend. I'll share pictures, promise. 😃

Fixed that for you. 😛

Not much to it really. Jasmine rice quickly toasted in coconut oil (rice pilaf style), then toss in a bit of turmeric powder and onion powder, then added the chicken stock (2:1 ratio - 1/2 cup rice = 1 cup stock), bring to a boil, cover, lower heat to very low, steam for 20 minutes & fluff.

Scientific proof? Well, I'm sure in a survey of respondents who own pebble KKs, we'll have a unanimous verdict. We'll leave control as a concept for cooking. Statistical validity of the sample? 100% conclusive. Honestly, trust me on this. 😎 Don't worry, the marching band, video crew and applauding neighbours are scheduled. I only got the invoice from Dennis a couple days ago as everyone has been on holiday so not sent funds to Dennis as yet. Having last minute spec indecision.... (do I need two side tables and will I actually use a double thickness drip tray?) I'm also having my driveway graded and reformatted next week and about 1000 hedging plants delivered as part of the landscaping endeavour. My new electric gate (which I designed) arrived a few weeks back so I've been a bit distracted with project management jobs. The gate weighed just under 400KG so based on the lifting team who set it in place, I know who I'm gonna call when the KK arrives! 😃

I can confirm as recently as this week that that's the case. My 32KK is matt black pebble. @SSgt93 That's a mighty fine looking KK there. I believe that the pebbles make for much moister cooks, better temperature control..... 😁

That was a great escape you made, thank goodness for the warning it would have made mess of a tasty dinner.

I totally agree. I've been taking a Jr sized kamado on vacation for a few years now. Unfortunately even the 16" KK is just a bit heavy to be lugging around. For ceramic grills Primo's are top quality and this GO setup is easy enough to transport. With its 1/2 oval deflectors, main grates and upper grates it is very versatile. Couldn't be happier with the purchase for a vacation kamado. I do think one vacation I'm going to take my konro grill. Not as versitle but plenty of fun.

That chicken and rice look tasty smothered with the red peppers. Did you kick it up a notch? Or was it a safe, maybe a less imposing spice added besides the chilli. Nice combo but I can't taste it no matter how many times I lick the screen

The Oval Jr. was my first kamado. For a small cooker it does a great job with two zone cooking. Gave it to my son-in-law and it is still going strong. They came out with the carrying rack after I gave it to him................he might have gotten the Acorn Jr. instead, if the timing was different

Man alive.....I'm really slow today! Just figured out the thread title meaning. Congratulations!! (I had three of those daughter units)

I'm not joking. Prepare to have people fall at your feet in adulation as well. 😃

Look at that beast color is stunning cant wait to see some of the food you are going to cook on that beauty

Tony your dinner looks yummy. That rice sounds interesting care to share the recipe?

Mac that lasagna looks fantastic did it taste as good as it looks?

The ultimate low and slow. Congrats!

Great effort mate looks good love my jr Sent from my SM-T835 using Tapatalk

I really like the matte black pebble but that color isn’t offered in the 32 BB.

@SSgt93 nailed it, @Alohapiggy. I've been in love with and faithful to my 32, but seein' that 42 - well, that just gives me the tingles!

We need that "delete" option back, or at least I do.

But then you will think about the 42..... do it now and save the mental anguish lol. Sent from my iPhone using Tapatalk

Agreed!

I generally put down "BBQ rubs & sauces, Spices." Post Office folks never seem to question it.

Enjoy your vacation, stay safe and have a wonderful trip.:)

Pay them no heed, @tekobo - if your scalp doesn't sweat, it not hot enough!

@tekobo - not sure what a UK Costco might stock, so maybe they do carry grits over there?? But, if all else fails, maybe you can score one of those killer Prime bone-in/cowboy ribeyes for $12.99/lb for their Father's Day special!

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Me, too. Maybe they "quarantined" it again??

@tekobo interesting looking dish

I am ignoring all references to third degree burns and hope that you do try your version of this dish sometime. It is really cooked "to taste" and is very tasty. Smoked rice is definitely something I want to explore more. As for grits... I have never tried them but my local Texan friend has some, I think. Will see if she is willing to share in return for a taste of @tony b's recipe. Failing that, an American friend with a card took me to the Costco in Southampton a few weeks ago. It seemed to be an outpost of America so I expect they sell grits there. Thanks @MacKenzie. I was resisting an early lunch but now that I have seen the picture again I think I might go for the last of the leftovers...now!

What an awesome cook, tekobo. Beautiful, I only wish I could have tasted that masterpiece.

I'm not familiar with any Portuguese influence in the SC coastal area, but who knows; it was a serious melting pot of African and UK (a good Scots-Irish influence), with a soupçon of Spanish and French. Shrimp & grits is not what I'd call an "everyday" meal, but not exactly reserved for very special occasions either. Just say, whenever you feel like it!

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.

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.

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.

Funny. Sent from my SM-T835 using Tapatalk