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Been a bit slack posting i have not forgotten you all . You are a bunch of great people . Work and life have distracted me .but Ora is still chugging along . Meaty pork ribs .yum Sent from my SM-T835 using Tapatalk

CA King Salmon. Cooked indirect with mesquite wood. Served with tricolor quinoa with sweet onions, carrots and celery accompanied with a side salad of arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette . Salmon topped with homemade basil pesto the woman who sold me the salmon yesterday and caught the fish told me I would taste the difference because it was oceanic salt water salmon, that it would be tougher meat and more firm and less slimy than the freshwater river salmon. I 100% tasted exactly what she said and that was without a doubt the best piece of fish I’ve ever cooked or eaten. WOW

Pizza night - the adult pizza was goat cheese, fig, caramelized onion, balsamic reduction and arugala. Two cheese for the kids. One no sauce. 48 hour dough, cooked @650f. It took about 2 hours to get to temp. No blower or other acceleration.

It's the gateway drug for KK ownership ! I'm kicking off the yeast starters for the brews to celebrate the arrival of the KK tomorrow. Cheers !

Dennis Thank you Sent from my iPhone using Tapatalk

I’m using all the scraps for garden compost to grow healthy trees and vegetables. My daughters and I planted our fall garden today and I planted my avocado trees and used the fish heads as nutrients for future growth for my avos

Because it was 7:30am when I took this picture, as I was making my morning coffee. I hadn't planned a cook that needed to start that early in the morning! Trust me, it takes a LOT more than this to keep me from using the KK and snow ain't it! Wind chills below Zero - yeah, that'll do it!

Nice pizzas!

Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox!

So, I wrote up my Jamaican Goat Curry recipe as it seemed a popular request. It's an amalgamation of the work of 2 Jamaicans (1 a friend and the other a contributing writer to Food52) so I can't claim it as my own although I've made a few little tweaks here and there which I've detailed below. Once you've made it a few times and have a good feel for it, you'll likely make adjustments to your taste. I think marinating it makes a difference and a variation I haven't tried (but is on my to do list) is to marinade and then grill on the KK. Once sealed, then mix with coconut milk (around step 5) and finish in the Dutch oven on a slow cook for a few hours. I've not done this yet but I think it would be a superb variation and impart some smoke into the meat. I think I wouldn't be able to help myself and would just end up just eating Jamaican Goat Kebabs! FYI: @tekobo @RokDok @jonj @sovsroc Ingredient List 1-1.5kg diced Goat Meat (can substitute for Lamb). Depending on what is available, you can also use shanks and leave the bone in for additional flavour. With a low, slow cook, the meat will collapse off the bone. Fresh Lemon Juice (approximately half a juicy lemon) Approx 0.5 cup vegetable oil (adjust to eye, see notes below for method) 2 teaspoons grated ginger (peeled) 2 teaspoons crushed garlic (2-3 cloves) 1 Medium onion (sliced) 4-5 Tablespoons Curry Powder (see notes below on flavour profile) 1 Teaspoon White Pepper 1-2 Teaspoons Fresh Thyme (chopped) 2 Spring Onions / Scallions (sliced) 2-3 Potatoes (medium sized) 1 Teaspoon Brown Sugar 1 Tablespoon Tomato Paste (double concentrate preferably) 1 Scotch Bonnet Pepper (can substitute to taste) 1 Tablespoon Bouillon Powder Salt + Pepper (season to taste) 1. Squeeze lemon juice and massage through the meat. Set aside aside for no more than 5 minutes. Depending on how much time, you can amalgamate steps 3 and 4 into the uncooked mixture and leave it to marinade (covered) in the fridge for at least 2 hours. If so, reduce the salt, pepper, curry powder and oil by half and introduce what you reserve when you've put the mixture in the hot oil and start to cook. Bring the mixture to room temperature before cooking. 2. Heat oil over medium heat, then add the meat. Saute and keep stirring until the meat is browned. Start with 50% of the oil and add a little more as you go to prevent the dish from becoming too oily. 3. Add curry powder, stir through the meat until fully coated. 4. Add the garlic, ginger, white pepper, onions, thyme, tomato paste, green onions and pepper. Stir through for 1-2 minutes. 5. Pour in sufficient water to cover the meat and bring to a boil. Leave to simmer until tender. If I want to make a creamy version to cut some of the heat of the Scotch Bonnet, I'll replace water for Coconut Milk to enrich the sauce. I tend to use a slow cooker for this dish but it'll work absolutely fine on the KK in a dutch oven - about 110°C - 120°C for 2-3 hours. 6. Cook for approximately 2-3 hours and approximately 30 minutes before finishing, add potatoes and bouillon powder. If you want to thicken the curry, cook it for longer but ideally (particularly if you've added coconut milk), you'll have a dense sauce already so will be looking for a tender, soft potato which still retains its shape. You can make adjustments with water or more coconut milk to preference. Some tips: The curry powder and the Scotch Bonnet are key to the flavour profile of this dish. I like hot food so slice the Scotch Bonnet and throw it in with the seeds. I find the Scotch Bonnet has a characteristic flavour so would rather mitigate the heat of it through coconut milk or serving it with yoghurt, not including the seeds or reducing the quantity I add to the dish. Jamaican curry powder has a strong turmeric base, my preference for the recipe is Portland Mills Jamaican Curry Powder which is still made in Kingston. You can make it from scratch but it's quite an involved blend and as I don't use it beyond this dish, adopted an authentic, high quality pre-made curry powder as second prize. Be warned that the mix is very strong smelling and will taint your fridge if you don't seal it properly. Curried cheese or butter has never caught on for a reason. Not that this has ever happened to me. I just hope my wife never reads the forum otherwise this is going to haunt me. 🤭 Serve with plain pilau or basmati rice but traditionally, it's served with Caribbean Rice and Beans. I like it with a simple rice as the dish is so flavoursome. Top with fresh chopped coriander and greek yoghurt on the side for those who may find the heat too much. Let me have some feedback once you've made it or any suggestions to improve it. I look forward to pictures on the Everyday Misc Cooking Thread.

Freezer diving today and came up with some smoked meat that I did earlier. Found some rye bread and I was off to the sandwich bar. Toasted the bread, added some mustard and pickled peppers that were made a few weeks ago and took the torch to the Swiss cheese.

It's going to be a Big Bad Bronze - A Trippel of around 9%., and a Matt Black Stout - the colour of my 32" that's on order . About 9 % too. @Braai-Q "I read this as you were celebrating the arrival of the KK tomorrow in which case I had visions of Dennis sending it in a very large DHL box! 🤭" Yes, my grammar was a bit ambiguous - It'll take a few days to get the yeast cultures going - I'll start the brew on Saturday with a little help from my friends. Enjoy your Pilsner Tony

It's not even bloody Halloween yet!

Here is video of the accessory elevated grate:

🤮

Spoke too soon. Yesterday's dusting was just a teaser for today's heavy wet snow shower. And it's still coming down!

Here is the new and MUCH Improved Cold Smoker Bracket.. These can be used of course with existing cold smokers.. They will be an inexpensive upgrade. Quick, easy.. no tools!

There's a shiny side? You obviously haven't seen mine lately! LOL!

I just light my KK and when I know the fire is going I set the stone in the KK. The shinny side is up, that is where you will place your pizza.

I was just teasing you Tony.

@Braai-Q. This is really helpful. Thankyou. I've flitted around YT, there is so much out there so great to be pointed in the right direction.I like it that the 2 you've linked to above are succinct. I'm very happy with doing the trimming and have got the necessary knives etc.- I look forward to that. I'm on good terms with our local butcher, and shouldn't have much problem getting the cuts that we need and doing the prep at home. I've had a look at the reviews and descriptions of the books that you've listed - thanks for the links BTW !. For he time being I've settled on : !)The essential Kamado Grill Cookbook - as a kind of basic book to get a feel. 2) Meathead - He seems to me a bit of a rebel - don't waste good beer on beer can chicken etc. Plus he tells you how not to get fish to stick - Achiiles here - I even wondered whether the rib rack could hold fish vertically. 3) Pitt Cue - You like it a lot - and gives me an opportunity to get some of the ingredients for rubs in. It's also been mentioned by @tekobo I think. That's it for the time being, I need to exercise some self control - I already have a couple of shelves on brewing. I'm OK for temp probes, but I do like the idea of the MEATER - that can wait though ! Many Thanks, Best RD

I would've thought I was still sleeping and having nightmares.

Perfection. [emoji16] Sent from my SM-T710 using Tapatalk

Bury them deep Troble. We have a very short Spring here that quickly becomes Summer and the thirsty flies are starting to come in before the storms.

Troble, you are going to end up growing gills.

Tony, the only question I have about this picture is why is the KK covered and not running? 😀 (Our nights are drawing in and our clocks go back next week so I feel your pain).

Great story @Sir Bill. It reminds me of Oysters in the UK. They were once peasant food and cheap protein used to pad beef pies. The suggestion of putting oysters in a pie today would be seen as sacrilege.

Books are useful for recipes and I have quite a few but if you want to know how to drive the 32, the KK manual should be enough in concert with this forum. Hot Coals is useful and has an interesting historical account of the KK in a depth of detail that I've not seen anywhere else. It's purely focused on the KK. Also take a look at The Essential Kamado Grill Cookbook as another cooker focused book. Under distance selling, you can return in 14 days and Amazon do free returns if you're not satisfied so pick a few and see which works for what you're looking for. In the UK, quite a lot of the titles tend to only be available from Amazon. Don't discount the value of YouTube as a learning resource, there are a couple of great channels which walk you through the process (although cookers used may vary) of various cooks. Take a look at All Things BBQ for a Texas Style Brisket cook - high quality production values with the advantage of showing you elements of a cook that don't translate in printed form and the meat preparation can be useful as butchers in the UK don't tend to prepare brisket in this way. The first time I ordered brisket, it arrived without any fat on it despite declaring up front it was a 15h slow cook. So I found a good video to share of the meat prep and then the butcher understood. Translation of US/UK butchery terms and cuts can also produce challenges but I've got a decent network of suppliers now so it's much easier. I've also learnt quite a lot of butchery in the process. The Komodo Kamado YT channel is also excellent with Steven Raichlen. I'd suggest his Smoked Brisket Tacos. You can get excellent tacos from Gran Luchito in the UK if you don't want to make them yourself too. There are plenty of other YT BBQ channels but this is a quick starter. I've also learned quite a bit on Amazing Ribs which was started by Meathead Goldwyn. His book offers a 3 month trial access to AmazingRibs.com as well and the forum prides itself on sharing everything 'except our toothbrush'. Rubs are pretty straight forward, just ensuring you pick a rub appropriate to the meat you're cooking is key I'd suggest and you might need to lay in supplies of a few items that you might not normally have in your larder. I like Pitt Cue a great deal, it's also a UK book so you're not messing around converting anything which is my frustration with US cookbooks. I don't want to be fiddling with a calculator when I'm prepping. I'd recommend getting a digital thermometer as essential kit. Whether you get probes and something like a Guru, Fireboard or Meater is something that you can make your mind up on later but you need to be able to accurately determine internal temperatures. I'd recommend Thermapen Classic but there is huge choice out there. I'd suggest the following books to start you off: Meathead Pitt Cue Co: The Cookbook Project Smoke Low & Slow Pitmaster Myron Mixon's BBQ Rules

Definitely get the Sunbrella cover for it. Good insurance policy. As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put - he's f-ing amazing!

I lived in Liberia only for a short time logging my Father also lived in Africa in Nigeria for 16 years i lived as a young baby there too then my mother and myself returned to the UK.

It's a HUGE improvement over the bolts... Very pleased with this one.

Wrapped with tinfoil would also make a nice hat. Tinfoil hats are increasing in popularity around these parts. 😜 And that’s all there is to say about that.

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?