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Welcome on board. Great product, great community to be a part of. I see that everyone who has posted above has already attempted to empty your wallet and persuade you to buy any accessories you may have missed or not thought you needed. Some great forum teamwork! 😄 Some notes from experience - - Pebbles are the best. Especially black. Thermal efficiency, heat soaking. Cooks on black pebble KKs are scientifically proven to be better, moister, more flavoursome. I may be joking but I think the pebbles suit the shape best. - If you're doing proteins, the rotisserie is a great addition. Something about a self basted chicken. Pure perfection. - Get the tables with the stainless steel tops. If you ever spill anything, you don't have to worry as much about raised grain and it buys you a bit of forgiveness. - The cover is made of Sunbrella fabric which is typically used in marine applications. You can order swatches direct from Sunbrella to help make a choice before ordering but I've got them for both my KKs and both are very well made and have been templated to the extent that even the grill handle is accommodated. Every BBQ cover I've ever had has been a vague approximation of the shape and sits loosely, not so with these. I got bonus points for matching the covers to the cushion cover fabric of our outdoor dining chair cushions. I'm in the UK and the weather is generally miserable so I'd always argue that a cover is an essential item. Shout if you have any questions.

Nice suya cook!! It's SUPPOSED to be killer hot! Same with the peri-peri chicken. That's why man invented yogurt and ice cream! Unfortunately, they don't help with the burn upon exit! 🤣

I've been meaning to do Suya Kebabs for a while and I had them absolutely ages ago so much so the taste was a lingering and nearly forgotten memory. @tekobo very kindly sent me some Tekobo Approved Suya so I thought I would take the opportunity and make some this weekend. Spoke to our butcher and he had some good looking skirt so I bought just over a kg and dry brined it on Saturday then cooked them on Sunday. I didn't do much more than slice and massage Suya into the meat. Worked it through, double wrapped the bowl with cling film and into the fridge it went. I was feeling hungry and lazy on Sunday and couldn't be bothered with threading the kebabs (they'd be coming off anyway) so I just used a wire basket to toss them through over a fire. It's the same technique I use with squid in chili pepper. I just used some ground nut oil once removed from the fridge and worked it through the marinaded meat. Here's the fire which I thought was rather attractive and the food just after it went on. Unfortunately, clocks went back yesterday so by the time they were cooked through, light levels were low and a quick snap on an iPhone would have just been a noisy, dark image. Left overs are going into a chili con carne tonight together with brisket left overs. I did make the Suya ridiculously hot and I knew I'd gone too far when my wife turned bright red and started to try and climb into the pot of Greek yoghurt we had in the fridge. The last time I got into trouble like that was when I made a Peri Peri Chicken and used African Bird's Eye chillies and didn't deseed them.

Apple pie ribs yum Sent from my SM-T835 using Tapatalk

Beef ribs with coffee rub. 6 hrs and 40 mins. Coffee char.

Carne asada tacos tonight. Aged onglet, grilled spring onions, japano, guacamole and garlic crema. It's a recipe from Breddos which is a great taqueria that started out in East London. It's from their cookbook but a variation which has all the components of the recipe is available from Great British Chefs if anyone is tempted. I put way too much Scotch Bonnet in the chili sauce but the garlic crema cut it beautifully. Cerveza Pacífico Clara to wash it all down for the beer minded.

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.

International trade routes, check points with dogs, x-ray scans and over seas flights.........better keep it in the barn Paul.

All ya'll knocking it out of the park!

@Basher big cook mate. Beef ribs spun on the rotisserie! Never thought of that And those lobsters looked great. Wished I was eating at your house looks lovely @Braai-Q great looking taco! Can’t go wrong with tacos and beer! @tony bconsistentky perfect as always @Mcjudsten nice looking beef ribs @Aussie Ora you are the king of ribs sir

She spoiled the fun. Consider yourself fully initiated. Someone will be along to show you the secret handshake and recipe for offal shortly. Had you purchased a 42 there’s a separate initiation ritual involving a goat sacrifice.

Let's have a wing-ding tonight! Wings on the main grate, peach wood, 325F. Dry Rubbed with Kosmo Q's Hot Buffalo wing dust. Batch 1: Tossed in a butter, Frank's hot sauce & Shit the Bed hot sauce. Batch 2: Tossed in butter and K-Pop Korean hot sauces (reg and XXX). Side of tater tots, with green crack and carrot, celery and cucumber sticks with ranch.

Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk

Big Saturday footy final night here in Bris Vegas. Well done to the Richmond Tigers with a convincing final half. Here is the footy final feed Beef rib fillet on the bone. For something different I put this on the spin. Very pleasing outcome. Btw spice with garlic, cumin, pepper, chillie and a little onion powder. Salted desperately. Spun to medium rare then grilled low down for some char. Sent from my iPhone using Tapatalk

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!

Pizzas here tonight. Sent from my iPhone using Tapatalk

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

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

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.

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

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.

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

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.

Got this Wagyu Tritip from Crowd Cow earlier this week. Started in the KK until it hit 120 and let it rest while I brought the Evo grill up to high. Served with the Peruvian Sauce, sautéed Mushrooms, and french fries. It didn't disappoint. Searing on the Evo

Wagu steak .yum Sent from my SM-T835 using Tapatalk

Baby back ribs, lobster tail, mashed potatoes and grilled asparagus

Got my reply from Wellesley. As suspected, there's a new quarantine on the pimento wood. Fingers crossed it will be lifted soon. "Sorry my friend, I had to deactivate it, even though I have quite a few pounds on my hand now. According to a recent release from Jamaica's Ministry Of Agriculture, Plant Quarantine Division, all plant and plant products to the USA now require a special US Import Licence and a PhytoSanitary certificate, otherwise it can't be sent. And even worst, they have singled out and put a suspension on Pimento Wood, with no timeline given! The Covid restrictions were recently lifted and we were able to ship again, but now this. But I am a man of faith and so I trust and believe that all this works out soon. Regards, WG."