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I am mad about a couple of chefs in Wales - Nathan Davies of SY23 and Gareth Ward at Ynyshir. Gareth is my meat hero. My visit to his restaurant a couple of years ago and his subsequent feedback got me ageing a lump of sirloin for 198 days. It was delicious! I am now looking forward to visiting SY23 which is run by Nathan who used to work for Gareth. We rarely eat out because we can cook and eat and drink much better at home but I am sure that Nathan's restaurant will be worth the pilgrimage. He mentioned in an interview that the best thing on his menu is turbot cooked over fire, Basque style. I could not resist. I had a "spare" turbot in the freezer and so I hunted down the clamp that he uses to cook his. Here it is cooked over wood fire on my, sorry the Husband's, Argentinian barbecue. I don't like the fact that the wood burns with a lot of smoke in the Argentinian BBQ and so I burned the logs to embers in my Solo stove first and then transferred them to the Argentinian BBQ. First time trying that and it worked well. Cooked the sides in my 23 KK And ate at table with good friends the Dr and Mrs RokDok. It was soooo tasty. Nice smoky turbot, picked over by hand. Recipe? Didn't really use one but I took inspiration from Lennox Hastie and this recipe online: https://www.seriouseats.com/basque-style-grilled-whole-turbot Great to break away from treating turbot like a sacred piece of fish that can only be served on a fancy plate with a fancy sauce. The clamp is super good. Allows you to cook and turn the fish without sticking to the grate. Will take a pic of the clamp in the 32 in daylight so you can see how it fits. Hurrah.

Non Americans like me find the concept of chicken fried steak just plain weird. That said, I had the chance to get my own back with this recipe. We have these really lovely chickens from Italy that drip a really lovely yellow fat when when they are being cooked. I collect it up and there it is in the bowl to the right in the picture below. My very own chicken fried schnitzel is actually fried in chicken schmaltz. Yay! The fixings in the big white bowl to the front are what you find in a Caesar salad, including anchovies. Schnitzel frying. I was going to grill the lettuce on the 16KK but it took too long to heat up and I ended up cooking it on a griddle in the IDK. Yummy salad. Super tasty chicken fried schnitzel and grilled Caesar salad. Making me hungry.

Great idea. I am sure this would be great with a bit of chicken thigh. In this case it was a veal escalope. In Germany they beat it so thin that you get a piece that covers your whole plate and is served with a nice dollop of potato salad. "Foreign" food is often best eaten in its home country but chicken fat did make my version taste good. No disrespect intended to chicken fried steaks, just a weird naming convention to get ones head around. @Poochie I had forgotten that KK folk are way too observant. What you spotted on my kitchen counter was this: We have packs all round the house. Our cats love these dried treats so much we call them kitty crack.

David: The cookies were monsters! I'd love one of those! I've never heard of Turkish Pide but I know I'd eat it. Tony: Another winner complete meal. Steak looks great with the mushrooms and spud. The salad...I'd eat that one Tony and jonj: You think you guys have it bad. I had to mow the lawn today in 75 degree weather. Terrible with that sun beating on my back.

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@tony b, I know about the midwest weather! I just pulled the ribs off and shut down the KK yesterday afternoon when the rain started. Within 30 minutes, the sleet had begun and fortunately, by then, the KK exterior was cool enough for the cover to be replaced. Sleet was followed by snow, although not as much as you received. Ribs turned out great but, no photos; didn't happen...

Feast to famine! Took advantage of the weather yesterday (cooler than the 62F we had on Saturday, but I could have done without the tornadoes - 7 dead, including 2 kids! 😢) to do a nice Prime Sirloin. Direct, lower grate, mesquite wood chunks. Plated with a nice 2x baked spud, sauteed mushrooms and chimichurri sauce. Nice side salad of cherry tomatoes - the yellow ones are off my hydroponic plant! So now to the famine part. This is what I woke up to this morning! Welcome to Springtime in Iowa! Folks, THIS is why you buy a cover for your KK!

tonight was a series of high temperature bakes starting with: 1. levain chocolate chip cookies. baked on two levels. https://www.joshuaweissman.com/post/levian-chocolate-chip-cookies this was underbaked but i finished them in the oven. tastes good, but tastes better from the original levain bakery in nyc. 2. originally we planned on making pizza using vito's double poolish dough, but we changed it up to turkish pide. this was the wrong dough to use. i need a thinner, less leavened dough. although i took the kk to 550, i pushed it to 650 because it was just taking so long. at the end, i think i will leave these types of bakes for the wood fired pizza oven. https://www.youtube.com/watch?v=u7Hd6ZzKgBM 3. sourdough loaf. didn't want to deal with ice cubes so i used my trusty ceramic cloche. not enough clearance on the upper level so i used the main level grate with the baking stone underneath. came out ok. bottom got charred a bit. probably would have been avoided using upper grate..

@tekobo this is chicken fried chicken. thank you for making caesar salad from scratch and not use dressing from a bottle. chicken fried steak is fantastic with the gravy.

Always lookin good Toney, wish I could say the same for those grates, ahhh adds to flavor. Think you may have to make a 3/8 high performance wrench to tackle that, you may break the grill floss.

Gosh. This just shows how insular I am. It didn't occur to me that people in other parts of the world don't eat turbot. Here in the UK it is seen as the king of fish and it is a special treat to have it in a restaurant. David is right in that it is smaller than halibut. I definitely agree that it has a more delicate texture. I often find halibut dry and turbot is more silky. Cooking it just so that the flesh slides as it flakes is a thing of joy.

I'm also a fan of NOT eating chicken fried steak. But I have to admit that all your food looks tasty, tekobo! That white can with the red top looks like a seasoning they sell here called "Slap Ya Mama" but when I zoom in, I see what looks like a cat's tail on it. Anyway, wonderful looking food!

When I saw turbot I thought of the show Battlebots but I see that it's a fish. A big fish. It certainly looks like a delicious meal. I don't think they have turbot in the states but I'm going to do some research.

I refuse to eat chicken fried steak, but I sure would eat that schnitzel!!!!!!

a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious..

Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.