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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.

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.

Honey mustard spiced rubbed pork chop, sweet corn, garlic, Parmesan & sour cream mashed potatoes served with a side of grilled asparagus

I wasn't being a grammar pedant, hope I didn't offend. Absolutely not my intention. I'm on a virtual conference this week and it's a 10 hour a day programme for 4.5 days. While fascinating, it's a marathon of streaming and while you are interacting with people, it's quite serious and intense. I think I just amused myself with the thought of rolling in to my local DHL service point with a 32 and saying 'I'd like to send this overseas on priority'. I should mention that our local DHL service centre is a weird outfit - the agent insists on picking the size of box that your items will go in before he will even entertain a conversation. I made a thinking outside the box joke once. Didn't land well.

I'll second the Pitt Cue Co book recommendation. Go wandering further afield for some fun. Francis Mallman, the Argentinian chef is charming and inventive while Charred and Scruffed by Adam Perry Lang brings some new tricks to the table. I have not got into my Lennox Hastie book yet but I am hoping that will open the door to some new places. We went to the restaurant he used to work in in Spain, Etxebarri, quite a few years ago and were blown away by how delicate smoke made everything, including boiled eggs, taste better.

I don't know about the rest of you out there, but this is a phrase I don't often hear... 😉

If you want to cook naan bread and replicate a tandoori oven, maybe a terra cotta pot tray over the coal basket? Like these. They are pretty cheap at any nursery here and I’m sure they would be available in Europe and North America. Sent from my iPhone using Tapatalk

I don't know if you'd have enough latent heat in the walls of the KK. The one problem with using the walls of your KK is that if you achieve Naanvana (Naan Nirvana, geddit?) 😁 you're going to want to reproduce it and then you'll be looking at a 42KK that you'll need to keep pristine just for doing naan. In all seriousness, I think the pizza steel might be the best approach but it's the airflow that I'm puzzling. I feel I have three parts to three different puzzles in approaching this - I have excellent reference points for quality from India and East London so I know what it should be like from a taste and textural point of view. I know the general heating conditions and have made them in a Puri. I have a KK and a pizza steel. Just talking about this makes me want to hit the Lahore One in East London for a fix. Anjum is such a great guy, if I asked him, I reckon he'd give me a lesson in how he makes his naan. They are perfection.

Hey, patience is keeping me sane. Having gone through the waiting for KK to land excitement/stress before I know that it will be super exciting when they arrive and that I will forget this waiting phase once they are here. All good.

As an emigrant from my home country and an immigrant here in the UK, I find that street food is one of the things I miss the most and love to eat when I get to go back to Nigeria. Cooking suya on my KK has been a dream cook for a while but I have been nervous about not getting it right. Thanks to you all pushing and encouraging and trying it out yourselves, I finally got around to making my own suya tonight. For the back story see this thread for the weirdest segue from marmite to Nigerian cooking: Today's cook started with the suya rub that my father, who is visiting from Lagos, brought over for me. It is from our family's favourite suya stand. Had to pay homage to my dad, here is his ever neat handwriting on bottle one of the four that he brought for me. Even though investigation by my mother revealed that the primary cut of meat used for suya is the hindquarter (sirloin, rump, top rump etc), one of my favourite cuts of beef is skirt and so I used that. Here it is all trimmed of membrane. I cut the meat thinly, parallel with the grain, and marinaded it in salt, dry rub and oil for a few hours. Here it is all skewered up. The first cook was at 225C for 8 mins in total. "Plated", with extra dry rub sprinkled on at the end of the cook. You would normally get a portion of this in newspaper with your choice of raw red onion and tomato. The second cook was better at 300C for 6 mins in total. The Husband was happy with the crunchy bits on the latter cook and my father, who had been out for a walk but made it back just in time for the second batch, declared it "better than the original". What more could I ask for? I know a number of you have your own suya cooks planned. That is awesome. I look forward to seeing how they turn out and what you think of our food.

@tekobo - all just part of the fun in owning one!

The finished product. By the way this is a video not a photo and that static image is not the finished product!

The folks at TeakGuard told me NOT to try to fill the grain in any way. Just follow the instructions in the kit and let it go at that.

Fabulous Thanks @Braai-Q

Ahh. I have an interesting clay device for clamping a spatchcock chicken between that could do a similar job. Or a pizza stone??? Or steel. Stuff to try.

It’s an easy recipe and I think it would work well with mutton. Mutton is so underrated. I wonder if hoggett would work as well? Sent from my iPhone using Tapatalk

P.S. Naan slapped onto the walls of a KK. That's a challenge I'm going to take on, particularly while my KKs are new and shiny. And no @Braai-Q, I saw what you did there with that link and I am not going to buy a tandoor no matter how beautiful.

Looks great @Braai-Q. Freezer is bursting at the seams at the mo but just as soon as I can make some space I will be getting some goat to try this out. That said... I do have some mutton. Hmmm.

Thank you, much appreciated!

I bought the kit 5 years ago and finally did the refinish today! The before and after look exactly like Wilburpans above. Took three hours including a stop to eat supper. That was to sand with a palm sander and 60 grit paper, clean, rinse, dry, and refinish with 4 coats. The teak has very deep grain and I couldn’t sand it smooth. If I get the energy I might redo it with sanding sealer to get a very smooth surface. But I have to check with the manufacturer to see if TeakGuard is compatible with sanding sealer. As is, it looks 100% better than it did. These side tables have NEVER been protected from the elements. After all the prep, the finish goes on quickly, so I plan to apply some every 6 months.

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! 🤭 Best reason for making a celebration ale.

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

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.

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

@Troble I live in Somerset, UK and there is a local charity called the Durston Trust to benefit all his family members with the surname Durston in perpetuity. It was set up by a Captain Thomas Durston who died in 1686 and took part in the last land battle in the UK at the Battle of Sedgemoor near where I live. The reason for mentioning this is that salmon was so cheap and plentiful that the labourers of the time were fed it all the time. In fact it was not uncommon that labourers had in their contracts of employment that they were not to be fed salmon and asparagus more than three times a week. The joke is that the current executors of the charity have a meeting once a year to dispense the money to Durston heirs and it is prescribed that the meal has to be Salmon and Asparagus

Troble, you are bound and determined to ruin your KK by cooking that fish on it. Great pixs.

Wife wanted to run it back on the lobster dish. So I went to the dockside harbor market today what a treasure. Picked up 4 live lobsters plus a fresh CA King Salmon which is my favorite fish ever. Best part is you get to talk to the fisherman that actually caught the fish and it’s literally “fresh off the boat” the woman who caught my salmon was telling me how it’s so much better because it’s salt water salmon not freshwater and she had about 15 of these fish to sell. I grabbed one now have to figure out how to break it down properly....but tonights was lobster tails basted with butter, garlic, salt, pepper, chives and parsley from the garden. Served with grilled asparagus brushed with the same base as the lobster and served with mashed potatoes (garlic, Parmesan, sour cream, chives, butter, heavy cream). Finished with a savignon blanc from Marlborough New Zealand....incredible my cook/prep took to long for the kids to eat lobster so I was forced to eat 2 & 1/2 lobster or 5 tails which I did so under protest 😀 I know @MacKenzie hates seafood but it would be a crime against food if I did not cook CA lobster and CA king salmon. Those are arguably two of the top seafood products in the world and certainly are the top two in my region. When they are in season and available you go....no questions asked sorry Mac

Seems like ribs are the cook of the day. Last nice day for the week (we might actually see some snow flakes in the morning!), so a 1/2 rack of baby backs on the main grate, indirect, smoker pot of coffee wood and apple, initially at 250F, but it crept up to about 275F after about 2 1/2 hours. Why, DNK?? Didn't touch a thing and there's almost no wind. Rub was a mix of Eat This BBQ and Lane's Signature, with a dash of purple crack. Plated with my signature potato salad (yeah, it's that good!) and some Taiwanese street corn (oyster sauce, Gochujang, rice vinegar, Worcestershire sauce, sesame oil, and cilantro.)

I was fishing around in the freezer and discovered that I had a dairy cow brisket. This was Thursday. I put it on last night and gave myself the perfect opportunity to test the new Fireboard 2. Simple homemade rub (think it's a variation on Meathead's brisket rub). 110°C for 14 hours. The temperature showed 1-1.5°C variation throughout the whole cook on ambient and then held with no further intervention for a further 16 hours. The app on the FB2 is really well thought out and a pleasure to use. I smoked it using whisky barrel wood and should have soaked it for more smoke but didn't want to overpower the cook. Lesson learned for next time. Soak the wood. I did it on the 19KK as I feel it has been neglected of late. It emerged with a lovely wobble, bark and smoke ring. Once I'd wrapped the brisket and it was resting, I put the last of our tomato crop in to roast - they're predominantly green - around 4 kilograms of San Marzano and Cherokee Purple. That'll be turned into a salsa - a 'Tomatillo' Salsa Verde. I have no idea if substituting green tomatoes for tomatillo will work but we'll see. I recently ordered some Angus & Oink Scotch Bonnet ketchup with some regular AO BBQ ketchup. I wasn't paying attention to the labels (the bottles are identical) when I plated and served myself a liberal dose of Scotch Bonnet. Mrs BQ described the smell of it as 'scorned and angry'. Fortunately, I can handle hot sauce but I'm suffering from a cold at the moment and my sense of smell didn't detect it. Male bravado is a fine thing and I think I've intimidated the cold because my sinuses have since cleared. So if you like a hot sauce, AO Rampant Angus Scotch Bonnet is pretty good and has a depth of flavour versus just being about the burn. Even better if you have a cold it seems.

I agree with @jonj. Never been a virtue in my book! LOL!

A few ribs before walking to the AFL semi final. Unfortunately the Brisbane Lions lost Sent from my iPhone using Tapatalk

@sovsroc, how exciting ! Thanks for that, hard luck @tekobo- fingers crossed for next week.

Patience is overrated

Baby Backs

It's not even bloody Halloween yet!