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Happy Valentine's Day everyone! My friend gave me a gift box with this inside. Everyone needs a friend like this. Carrot cake and cream cheese frosting. Yummy yummy. and I'm not telling anyone about the box of homemade chocolates that she gave me. I've hidden them.

It took me a while to figure out what the prongs at the bottom were for and then I noticed the screw at the bottom and realised it is a bit like a vertical roti. I would like the frame and the ability to hook meat onto the top of the frame. My current adaptation when cold smoking ham is to use the half grate. This frame would improve on clearance and allow you to hang bigger joints in the KK. Below are a couple of hams, brined in beer and molasses for a few days and then cold smoked.

Abidjan on the Ivory Coast. Wonderful city with a lot of French influence. I’m making a pork and gruyere dish tonight that I had while there. The fermented couscous was good too.

Long story but I've done a few pig roasts and now i've been asked, conscripted, enlisted to do a whole pig, in febrewary in buffalo. Brrrrrr. Now I have used those bloody awful Caja chinas and they fine in the summer but when it's 32 or below? yah ahh no. I have 2 problems here: 1) Can my 23 OTB actually handle 100 lbs of hog and 2) Anyone actually cut one up to do on the KK? Watched a few YT so I might be ok. I came to the conclusion it had to be on my KK cuz it was that or build a concrete pit in the beer garden outside where the festivities are, in less than ideal weather, or struggle with that GD china box. *heavysigh* Any hints, tips, tricks, advice or just plain old commiseration gladly accepted . Going to inject and brine and should probably cut it up then soak. Thanks All. Zo0

I have been traveling for work the past two weeks through West Africa and Slovenia. I came across this old olive press in a restaurant at the port of Koper on the Adriatic Sea. I wanted to share a video of it operating. Also, their specialty, salted fish. It’s good to be back and I brought home some interesting spices to try on the KK. E8ACF0F7-0E7A-4571-83CA-DEA31A0D61CB.MOV AFA7BD9D-47A1-46EE-885D-2ECA4211D095.MOV

Yay. I went to Abidjan on a school trip for French language learning when I was about 14. I was amazed that people actually spoke this language that we were being forced to learn. Set me off on a lifelong journey to learn languages and the food was good too. I am interested in the pork and gruyere dish. I remember eating fried plantains with hot sauce by the road side when I was there.

Yes pics of the cook for sure. I thought someone here would have done this, just need to wait until they see this. I may have to do it in 2 cooks. Hams and shoulders last and ribs section first. I get the pig next thursday and will break it down after work then decide what to do. Thnks for your input Bruce and Basher. TBC Zo0

Picked them up this afternoon , yes them. They finished the other half and gave it to me at no additional charge . Cooking whole picanha tomorrow from Porter Road Meats. Doing a reverse sear . I'll be posting pics.

I cooked a little bit of brisket and pork belly yesterday. The brisket is for lunches and my daughter and the pork was for bao buns. I’ve also just finished bottling a barrel aged sour porter that’s been sitting in an American oak whisky barrel for the past 8 months, really looking forward to trying this one! Sent from my iPhone using Tapatalk

All that needs Tekobo is an apple in the mouth! [emoji519] Sent from my iPhone using Tapatalk

I went hunting through old photos to find the one time I cooked a pig's head for dinner. It was 2008. Basher's point explains why four of us found this whole head daunting!!!

Hi @ZooBeeQ. Some options: When I say hot and fast for leg I mean cooking max 4 hours and aiming to make crackling of the skin. I think the usual US low and slow ends up with something akin to pulled pork. Here we are looking at sliced meat, particularly if you de-bone the leg and tie the joint. I haven't tried any of the recipes on the links that follow but they are typical of what I would be looking for. So.... for roast leg of pork you could use a recipe like this one: https://www.olivemagazine.com/recipes/meat-and-poultry/roast-leg-of-pork-with-perfect-crackling-and-ambrosia/ for the mid section, loin join you could go for a fancy crown: https://cookthestory.com/pork-crown-roast/ or for a guard of honour: https://www.epicurious.com/recipes/food/views/double-rack-of-pork-with-burnt-orange-caramel-pan-sauce-368932 I am sure that is all too much work when you have so much to do. Good luck with whatever you decide to go with.

I was waiting to see the olives being pressed! I guess it would have been a bit messy to be doing that in the middle of a busy restaurant. Where did you go in West Africa?

Nice cook .I could have drunk them all yesterday .Bloody hot and humid Sent from my SM-T835 using Tapatalk

Good luck with that Zoo. I’m looking forward to the photos. Not sure I have any useful advice? Sent from my iPhone using Tapatalk

I'd be interested. I never liked using a rotisserie, but I can see advantages to this meat hook. I'd use it in conjunction with your double-walled drip pan, for multiple reasons...

Personally, I like it. The more methods of cooking you can do on a single grill, the more appeal. That’s literally why I like the kamado style of grilling. Sent from my iPhone using Tapatalk

I would buy one................got to have every accessory/toy known to mankind..............so I can win when I die!!!!!!

Alimac, lovely meal, looks wonderful and fresh.

I have a few nice watches that tell the time well .but my favourite is the one my father gave to me before he dropped dead .it was his father's. A revue sport bullseye. https://www.google.com/search?q=revue+sport+bullseye&oq=&aqs=chrome.0.35i39l5.-1j0j8&client=tablet-android-samsung-nf-rev1&sourceid=chrome-mobile&ie=UTF-8#imgrc=. Sent from my SM-T835 using Tapatalk

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Excellent. His voice reminds me a lot of Sting's.

Tri tip and shorties I cooked this weekend gave a Tip a mixture..on it goes..carved nicley. .nd plated with air fryer chips and veg. . I went a lime theme on my shorties. . On they go over jam wood. . Looking good. . And carved yum so juicey. . And plated my new black plate makes it shine lol. . Sent from my SM-T835 using Tapatalk

Ha. No I have not tried it nor have I run out of cupboard space. Looks suspiciously like a tagine and I already own one of those and don't use it very often. I do use a cast iron Dutch oven when I bake loaves indoors but I don't think I have done a comparison to see what it is like without and whether it is actually worth using the Dutch oven at all. One more burn mark from a hot Dutch oven and the time will be ripe for a test that allows me to ditch all such crutches.

LOL! Did they cancel school?? I grew up in the South and school was cancelled if we saw any snow on the ground - period! Tonight's dinner - a Trader Joe's Cabernet Pot Roast, with an extra hit of coarse black pepper, indirect, over coffee wood charcoal, with chunks of mesquite and post oak, at 250F. Plated with melting potatoes, steamed broccoli and mushroom gravy.

Following 3 hours of “winter” in Atlanta yesterday we were back to 55-60f and sunny today! So . . . ~5lb boneless rib roast with mushrooms & onions and green beans. Salt, pepper, garlic, onion powder - reverse sear. Everything cooked on the KK - Cheers.

Last night's dinner . Tri tips finished with a board sauce , lobster tails with grilled lemon , and asparagus . Everything cooked on my KK 23" Ultimate . Came out great if I do say so myself , and was enjoyed by all.

Sad, yet heroic!

The Australia Day bbq hosted by the expat association was cancelled last minute because of the corona spread - so we decided to throw a last minute bbq instead (yes Aussie day was a couple of weeks ago but it was Chinese New Year so the bbq was scheduled later as to not conflict) Lamb shoulder, beef rump, snags and salad! Yum! Rump was nice a simple with purple crack and salt, lamb with nude. Sent from my iPhone using Tapatalk

[Bevis & Butthead laugh] - He said snags!

You're killing me with that grilled cheese sammy, MacKenzie!

Sad thing is , I'm allergic to shellfish and couldn't enjoy the lobster. Cooked those for my wife and daughter.

And THAT is how you do that. Can’t beat a great board sauce with a perfectly cooked tri tip. But then you went and added lobster tails to take it over the top.

Did another sourdough loaf today, no yeast was used and the bulk fermentation was in a coldroom at the ideal temp. of 55F. The fermentation was for 16 hours. Immediately after that I took the dough to the kitchen, formed the loaf and set it to prove in a pan for about 4 hours. Then baked. Had to figure out a taste test for this bread which is sour, how about a smoked cheddar grilled cheese sandwich?

Good to know Tekobo. Makes sense, the snout is all glutinous connective tissue and a bit bland on its own. FYI, half a head provides conservatively 4 meals. That also went in frozen, direct, cut side down first, only flipped once and crackled up nicely. Internal temp ended up around 75c( 165f). That pigs ear looked like a silk purse by the end......[emoji854] just kidding, the dog loved it! Sent from my iPhone using Tapatalk

Nice looking cook @Basher. We found eating a half pig's head on a plate a bit daunting when we tried it but pig (or beef) cheek bourgignon is very good and chopped up cheek and snout meat helps to amp up the tastiness of home made sausages.

Forgot to add the last salad, green papaya. The kids complained that I spent all afternoon cooking and all they got was pasta.

Have moved recipe trials to the orient. First go at Chicken Satay and Chicken Teriyaki (next time I’ll do more than two skewers!). Served with Satay sauce, Teriyaki sauce, Nasi Goreng and Coriander salad. Used good ol’ Pestle and Mortar instead of liquidiser. Took a long time...

Here they are. Oh, that’s half a pigs head. I couldn’t help myself when I saw them at the butcher. And the pork wins..... the cheek of every animal is the sweetest and most tender meat Sent from my iPhone using Tapatalk

I'm a huge fan of shrimp and Grits. Definitely need the xl shrimp in the 10 - 15 cnt range. I make mine a New Orleans style with a spicy tomato based sauce. Shrimp and Grits are like a blank canvas waiting for your interpretation.

Balsamic Vinegar from The Winery at Holy Cross Abbey in Colorado. We have been using this vinegar for years, it is better than anything we been able to source from grocery stores or the oil and vinegar shops. I use it for salads, dressings, brushing on veggies prior to grilling, the sweetness is great for a tomato salad with a mild cheese. Put it on your ice cream. If you like a nice balsamic you might want to give this a try. https://abbeywinery.com I

My "non Super Bowl" dinner (I watched the Puppy Bowl instead - Go Team Fluff!! - ha, ha!) - nice Bavette steaks from Porter Road, 2x baked spud, sautéed mushrooms, steamed broccoli, olive bread and some chimichurri sauce.

There is definitely a big difference between good balsamic and the average grocery store junk.

Superbowl tri tip cook. Smoked to IT 105 over a piece of peach wood, reverse sear on the 23. The veggies were cooked on the 16 TT, portabella caps with onion and tomatoes, bacon wrapped asparagus brushed with a nice balsamic vinegar, and a roasted jalapeno

Another key, they should be "stone ground" grits. A bit coarser, more texture, than say, polenta.

Hey Tony, your post piqued my interest but I still haven't managed to make your recipe for shrimp and grits. Next best thing is having my Texan friend make me some on her return from a cookery course in New Orleans. She made the grits with stock and served with shrimp and sausage. Her husband said it was the first time her grits didn't taste like wallpaper. I thought they were great. I am now a convert to grits and will be trying your recipe. Soon.

Duck for those with weak stomachs. me now, Tony. The devil made me do it.

I'd love to have some of those Thanksgiving turkeys but we did that a month ago so I'm stuck with chicken noodle soup. First the egg noodles. Did the thighs first thing. They were marinated in Tabasco Sweet and Sour and a little pepper Baked. All put together and ready to eat.

Just look at that cherry smoke on that cheddar. Kitchen smells lovely.

This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action.