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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.

If nothing else, dude knows how to sell a knife.

All of your food really looks good tekobo. You're a master chef!

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.

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.

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..

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.

Totally spaced on the beer thing - oops! Beer made with seawater - and not pasteurized - a recipe for an intestinal disaster. "The only beer in the world brewed using sea water for unparalleled purity" I don't know what sea they are referring to, but I'd never refer to that water as "pure!" Fish do poop you know! 🤣

Has been a bit cool lately, so I've slacked off cleaning the grates as part of my shutdown process the last few cooks. Heading into Spring next week with temps in the 50s to maybe up to 70! So, some opportunity to do some KK maintenance - inside and out. @Poochie - While I don't mow (HATE IT!), I do snowblow the drive and plant all my flowers, tomatoes, etc. Just sayin' 😄

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Wow. Thanks @tekobo- makes me want to take another fishing trip down to Appalachicola.

Nice meal Tekebo, generally referred to as flounder here along the coast of Massachusetts. That certainly was fit to serve Henry the VIII with a pardon to carry on. I remember as a kid tossing a line off the Padanaram Bridge in Darthmouth Mass bringing up a few of those. Funny how it happens, a lot of the area names in Britain as are here in New England pop up as a thought and you have to remember where you are. That fish tile in the corner brought it all together, well maybe not everything but sure eased the passage to the plate.

Last time I was in Germany Tekebo a bottle of Riesling accompanied this tasty morsel, sitting alongside with a Koelsch beer and it was served with gravy. I like yours all golden brown and crispy, but you'll have to work harder on convincing me my salad has to go in the oven.

Take a survey. I'll bet most guys and gals mow their own lawn and plant their own flowers and veggies. And shovel their own snow...whatever that is.

So much going on in this tread! @tekobo - lovely cook. 2 thumbs up 👍👍on the grilled Ceasar salad - with anchovies! And 3 thumbs up 👍👍👍on the schmaltz (bonus thumb for calling it by its real name!) "Chicken fried" anything is awesome! I was more intrigued by that bottle than the kitty treats! What were you drinking? @Poochie - Slap Ya Mama/Slap Yo Daddy/Slap a ## up side the head! It's all good! 🤣

@Poochie - you mow your own lawn? Son, I haven't owned a lawn mower in over 25 years. Better things to do with my time in Summer! Hire a kid.

@tekobonice fish basket. i could see the turbot finished off basted in flaming tallow with a flambadou. @Poochieturbot will be similar to alaskan halibut. but turbot is smaller, and the texture will be more delicate.

Examples of Flat fish include: Brill, Dab, Megrim, Plaice, Sole, and Turbot. Monkfish. Although Monkfish are not technically flat, visually they appear flatter than Round Fish and reside on the seabed like other Flat Fish. ... Plaice. ... Halibut. ... Flounder. ... Dabs. ... Turbot. ... Brill.

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.