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My add-on for tonight - Celebration steak dinner. I won 1st Place in Best of Show in a sanctioned homebrew competition today. Also took a 3rd Place in Best of Show for another beer. So, it was a very good day!! Costco Prime Ribeye Cap with blue cheese mushroom sauce, melting potatoes cooked in duck fat and a nice Greek salad. A simple nice red wine, as I had sampled a few of the beers after the judging. We call it "Drinking the losers!"

Thanks everyone! The 1st place beer is called "Mango Gose-a-Rita." The base beer was a German Gose style (tart w/sea salt and coriander), with mango and agave nectar added. The 3rd place beer was the same Gose, but unadulterated, and is called "Down Gose Frazier." This might turn into an opportunity to brew the beer at the local brewery that sponsored the competition and enter it in the Great American Beer Festival (GABF) Pro-Am competition in Denver in October! Won't know about that until next weekend when we pour the competition beers at the "People's Choice" tasting/vote. Nice job on those chips, MacKenzie!

@Steve

I think you meant to say EVEN better than buying a greasy bag of over-salted chips.

Today I had the chance to try Tony's chips. I loved them, so much better than buying a greasy bag of overly salted chips. These chips have very little salt and very skimpy with the oil. You get to add the spices you like in the amount you like. My air fryer can't be set at 330F so I used 325F and extended the time to 16mins. Yesterday I made a batch of roasted carrot hummus and loved it. Roasted the carrots and garlic on the KK. I thought the chips and hummus would go together but they didn't, the hummus overpowered the chips. The good news is the hummus is wonderful with bagel crisps. It is important to do small batches of chips, they need to be dry and crispy when taken out of the air fryer or they will end up soggy, better to over cook than to under cook. Thanks again, Tony, this recipe is a real keeper.

Yes, please...it's cooking season, post haste. I had an Ethiopian Berbere that I mixed with a number of spices and placed it on chicken to brighten it up. That's one warm spice and I found very little on it as how to use it on the web. Intimidating. Your venture will require time and effort and I'm sure the both of you work and have responsibilities, that being said I for one appreciate the effort. Tekebo, I picked up that gauntlet you so carelessly dropped on floor and considered it's merit. If it is to your liking, please consider as an opener the team with the best season record and IF your team makes it to the playoffs, will cross that next bridge, as it would be appropriate again to re:negotiate. For me I have work to do now, unlike some that sit on the dock of the bay and watch the tide roll away. lol

It might make sense to have a category under 'Recipes & Cooking Techniques', entitled 'Regional & National Cuisine' or have it as an 'Inspiration' section with messages appearing under the board as 'African Cuisine', 'Southern Cuisine'. Starter for 10.

Looking through the various categories, there is not an obvious place to put an African recipe section. Keen also that African recipes are cooked by all, not just those who are African given it was @tony b and @Pequod who contributed most to the advancement of the Nigerian suya thread. Up to @DennisLinkletter to decide if there is a sensible place to showcase African inspired cooks. In the meantime we could agree to tag such recipes with the word "African" so that they are easily found by others who are interested. Does that sound OK or do others have a better idea?

Awesome dinner, Tony, it looks perfectly delicious and apparently your beer is also perfectly delicious, what a fabulous win.

That dinner looks terrific tony b .congrats on the win Sent from my SM-T835 using Tapatalk

Congratulations on the win @tony b. Awesome result, as Steve said, at the competition and dinner!

Of bowties and things. Just waking up in Padova @Tyrus. Verdict on last night's pizzas (we went to two recommended places and shared a pizza in each) was that they are not as good as we make them (to our taste obviously) on the KK at home. The seafood fritto misto snack that we had for lunch was fab though. Won't subject you to swimming across the Atlantic when you lose our bet this year. Will work out a lighter wager that you can afford to send without harming your first born child. No African cooks on my mind at the moment but I think your cast iron pot will do well for a nice slow cooked black eyed bean dish. I normally resort to my pressure cooker these days but there must be some fun ways to use the KK to add smoke and taste in a similar way to open fires back home. Will experiment. Just need to wait for @Braai-Q to set up our thread. In the meantime, you enjoy that bow-tie Martini.

Still resisting joining the air fryer cult. Deep fried in fat still works for me with chips. Not so bad because I am being pretty healthy with my donabe cooks. Really loving the hot pots. They help me get vegetables into my diet in a subtle and really tasty way.

An event worth participating in for sure. Well what flavor, bouquet, draft or color did you bring to the table. Did I say congrats, tonite you may need two pillows to sleep but, that's all good.

Congrats on the home brew contest (and dinner)!

@Tyrus not a bow tie an hour glass for timing your cooks. You meant to do it that way. Who wants a bowtie anyway. I'll take an hour glass any day.

chips - crisps - fries - what a confusing vernacular! Thanks for all the great compliments. I was a bit of a skeptic about the air fryer at first, but I've become a member of the "cult." It really does an amazing job. I have recent purchased a couple more books on them to expand my horizons beyond the obvious. Similar to the InstaPot, it's quite versatile once you get the gist of it.

What's really ironic is that I was one of the folks on this Forum to suggest to Dennis that this pan needed to be double-bottomed for making sauces out of the drippings, so that they didn't burn as easily. Yet, despite having owned one of the first production batches, I think that I've used it all of 1 time!

We call those round this fried potatoes chips but we also call the long fried rectangular potato bars chips. It's all so confusing. I'd order fish and chips, but I'd order a hamburger and fries and expect to get the same fried potatoes that I get with the fish and chips. There never seems to be any confusion though. Go figure. I can buy a bag of chips but I can't buy a bag of fries. LOL

You must have an active job to eat all those dishes, they look irresistible...I'm hungry

Well thank you Ckreef, unfortunately I find the older things falling by the wayside, maybe unnoticed, that's ok. So it's name is Beti not to be confused with the newer model Yeti. $55 total and a little sweat equity, works for me

Pizza night ribs and sausages .. .with some garlic bread. . Sent from my SM-T835 using Tapatalk

I got some great meaty free range Pork ribs .. . Gave them some purple crack on the bottom and a mixture of white lightning and red eye express on top.. On they go over some black cherry wood. . Looking good. . After a rest .. . Carved them up.. And plated yum. . Sent from my SM-T835 using Tapatalk

Peruvian’ish Dizzy Chook underway. Made a marinade of lime juice, garlic, soy sauce, and olive oil. Let that sit under the skin for an hour, then a heavy coat of Dizzy Pig Peruvianish. Spinning with a bit of apple wood. To be served with a homemade spicy mayo.

I use coco char for low and slow cooks where I want no flavor imparted by the charcoal, only the smoke wood. The coffee lump is good for everything.

The blue beast has been delivered and uncrated. An awesome unit. ..Here is a pic....

So here a a couple pics set up and ready for tomorrow

We were very excited to take delivery of our cobalt blue BB32 last Friday, 03/16. My wife and I picked it up from the trucking terminal, got it home and set it up, just us mind you! Very excited. Cooked a Boston butt the next day, had to push the grill temp to 275 because of time constraints, but one of the guinea pigs, I mean guests, said it was the best bbq she had ever had. Doing the burn in now.

Welcome. You're going to love your KK. Nice color! FYI...the cobalt blue ones cook just a little better than the others!

I'm a zep guy, it gets stuff off that nothing else will. Sent from my iPad using Tapatalk

I use the Mr Clean Magic Eraser and warm water; augment w/ Dawn liquid dish soap when needed.

I imagine any of them will scratch if you use the wrong cleaner. Other than that you have no worries. Get the one you like best. Zep 505 and Mr Clean Magic Eraser are your best friends for a quick cleanup.