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Pizzas here tonight. Sent from my iPhone using Tapatalk

Spun a pork loin tonight. Sent from my iPhone using Tapatalk

Saying goodbye to nice weather, decided to do it up right with a nice steak dinner. Ribeye cap, SPG and coffee rub, direct on lower grate, with mesquite and post oak chunks. That's haloumi cheese next to it. Plated with 2x baked spud (cheddar on top), sautéed shrooms, salad with homemade raspberry vinaigrette, side sauces - Peruvian green crack and chimichurri. The haloumi cheese with a schmear of green crack on the crusty bread was a smash hit!

Can't help you there. But, living in Northern California I can help with the cannabis!

Was seriously foggy yesterday afternoon, but still warm enough for short sleeves. So it was International chicken thighs in the fog! 4 different rubs - Jerk, Berbere, Peri-Peri, and Shawarma. Main grate, peach wood chunks, 375F. Near the end, I tossed on the leftover hunk of the haloumi cheese - it picked up some more nice smoke and was better than the night before. Trying not to be a total piggy about it, I only plated 2 of the thighs - Jerk and Berbere. Side of pasta and nice salad with crusty bread. To help the tomato sauce hold up to the spicy chicken, started out sautéing mushrooms with some Nduja and Bomba. Surprisingly no heartburn after all this spicy stuff! I credit the haloumi cheese and the wine - LOL!

Must be a metric system brisket

Thanks @Braai-Q. Went to the butchers this morning and got 2 kg of goat which is now in the freezer. Will wait a while before ordering the curry powder - I'm sure I am going to need more ingredients once the cook books start arriving.

Looks fabulous. There needs to be a time lock on this thread, I am looking at this during breakfast time in the UK and regretting that decision due to the inevitable BIF (Breakfast Inadequacy Feeling) that I will experience shortly. 😁

Makes me think I've been doing 'Corned Beef Hash' wrong all these years...

I KNEW that I should have paid you a visit when I was in Napa last month - ha, ha!

Good work. While I posted the recipe on to the forum, I tend to cook it on a Sage slow cooker so you don't need to wait for the KK to arrive before trying it. I look forward to your feedback and pictures. I think you're right on the ingredients but if you stick within a specific cuisine or adjacent, I find you maximise use and don't end up wasting ingredients by having them go stale. We tend to go through phases of certain types of cuisines for this reason but American BBQ is less problematic than mixing Indian, Thai and Japanese for example.

Alimac, I think you have enough pizzas to share. They look deeeeeeeelicious.

Here are a couple of places I have used. Pimento Wood is a US-based importer; MyIslandJamaica is in Jamaica. Tony also uses MyIslandJamaica and we both ordered and received some wood from Wellesley this summer, but it isn't shown on the Etsy site right now. May be worth an email to him. Both sites also have leaves and berries. MyIslandJamaica also has a wide variety of other Jamaican products (curry, molasses, lemon grass, etc.). https://pimentowood.com https://www.etsy.com/shop/MyIslandJamaica?ref=simple-shop-header-name&listing_id=786121903

https://australianbarramundi.com.au/masterclass/

A beautiful dinner to celebrate the end of beautiful weather.

Not sure where you are Syzygies but recall you're in the US. Not sure how far off from Portland you are but a shop I know there would post some to you. When I was working in Portland, there was a great spice shop called The Spice & Tea Exchange - they will do All Spice - ground or whole for about US$3.30. They were passionate and service focused so I'm sure they'd be happy to help. I had thought of sealing the meat on the grill after a long marinade and then letting it slow cook in the mixture for a few hours to cook it through. It depends on the cut of goat, we're fortunate in being able to specify exactly what we want from our butcher as they raise them.

I have the ingredients on hand for a Jamaican curry powder, and I don't have an easy source for Portland Mills Jamaican Curry Powder. I like making spice blends from scratch. The one unusual ingredient that jumps out at me is allspice, and as you say, lots of turmeric. I loved my visit to Jamaica, and the smoke that got into everything (either Pimento wood, or cannabis, or both!). I wonder what the best way would be to introduce smoke into this recipe. Does anyone have good sources for Pimento wood? I've heard of throwing in allspice berries. I tried growing Pimento wood back when California still had winter frosts (remember butterflies? remember winter? remember those famous coastal cities from the twentieth century?). The frost killed my tree.

Thank you!

Welcome to the club. Don't be intimidated, it's a great experience. You just need to have a strategy for getting it into position. You may have seen some of my comments on other threads but machinery is the way to do it if you can. Dennis has done a great job on the crate and unboxing experience - you know when you use a tool or something that is just right and it's obvious that someone spent a lot of time thinking about how to do it properly. That's just the crate. Top tip - find the crowbar in the package first. Dennis supplies one with the crate - think it's underneath. I forgot (there was a 7 year gap between me getting a second one) and I used my own. I then burnt the crate and found it in the ash and as I looked at it, the realisation dawned on me. Here's what you can expect - the lorry had to park up the road outside my neighbour's house to allow the telehandler room to get it off the tail lift.

Clever idea. The question with adapting it to the KK is how to secure the double pot arrangement to keep it from tipping, in particular as you're trying to slap a naan against the sides? Could we be so lucky that we could find a clay pot that just fits inside the sear grate handles that would hold it steady?? There are some other grills out there that have a grate with a removable, round, center section for Dutch ovens and Woks. I'm wondering if a lower grate for the KK could be modified similarly. Then, you could just drop the clay pot into that circular opening and be good to go! @DennisLinkletter, are you listening? Maybe even come up with a complete set, with a ceramic pot tailormade for using as a tandoor??

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