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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!

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.

Must be a metric system brisket

Checking the dimensions, 32 x 22 is what I'd work from as a template size. I've attached some pictures (excuse the grubby grill as it's been sitting out and I've not burnt off and cleaned it) which you can take dimensions from. Measurements taking from the widest horizontal and vertical points and left sufficient reference in shot to orientate against the overall picture. The other grills will be the same dimensions or fall within them. The reason I shared this one is because it is the most bulky to accommodate and you'll probably leave it in the 32KK anyway. As someone with a shelving rack that I use to store these, be aware of the weight. My wife can barely lift them but the moment I made the lift a little awkward by having it on a shelf, she didn't feel safe trying to get them out. The heft of them is unlike any other grill and you have to be in control of the weight putting them into the KK. As I'm taller, I'm the only one who loads them into the KK as I'm easily within my range of movement whereas she could lose control and damage the KK. Which would be a very dark day. Hope this helps and I'd be interested to see your solution when it's ready.

Honey mustard spiced rubbed pork chop, sweet corn, garlic, Parmesan & sour cream mashed potatoes served with a side of grilled asparagus

I finally did it. I ordered my dream grill/ smoker. Like most, I have been lurking for years. I started saving my pennies via a round up app, and finally pulled the trigger. I pulled it a little early, but with corona more time with family on the patio has become even more important. The accessories I ordered are rotisserie motor ( big one) spit not the cradle ( anyone think I made a bad decision please tell me why so I can start saving my pennies again) cold smoker drip pan and cover (thanks Diego brew n q) A bunch of coffee char pizza Stone This is one of the biggest purchases I have ever made. I am scared crapless of un-crating and the burn in! Like Chris Lilly said choose a color your kids will want because it will be there’s someday. I am so excited! I have gained a ton of knowledge from reading your posts and any advice or favorite recipes are always welcome. ( even home brewing recipes, as I have found a lot of home brewers here). I ordered Big Blue at the beginning of August and am awaiting the call to find out when she will be delivered. I will make sure to post pictures, and hope I can become part of this super friendly board. Please feel free to give me any advice! I am an open book who wants to learn as much as possible!

Well Tony - we'll probably brew around 200- 220 litres on Saturday !, so it's for quite a lot of beer !

Does that mean 42" would make your life even easier

The finished product. By the way this is a video not a photo and that static image is not the finished product!

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.

I would buy one for my 22" supreme. One thought - How about making it multi-functional that can be used as a kebab skewer rack as well?

Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox!

Too late, Jon, nice try but the lovely pix caught my eye first thing. It made my mouth water until I read the caption. Originally I thought it must be an extra thick pork chop.

That end of the roti spit is adjustable. If you look closely there is a round nut with flat sides right before the square part of the rod. Turn the round part with some vice-grips or pliers and it will loosen. Adjust the length so that when the left spring loaded plate is compressed the shaft just clears the body on the right and goes into the drive socket. The spit and cradle are adjusted the same..

I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better. Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite splits. When camping in the Travel Trailer it's all gas at the moment just for speed and convenience even though I have a Primo Oval Jr with GO cradle sitting at home that I could take while camping. If you can only have one grill in life a kamado is the way to go and a Komodo Kamado is the best Kamado on the market. Life is to short for just one grill - LOL

I suggest wrapping those big wood smoking chunks in foil to channel the gas down into the burning charcoal from little holes in the bottom of the foil pouch.. you will get a much less bitter acrid smoke flavor profile..

And this company has good products. https://www.realmilkpaint.com Remember that oil finishes are "in the wood" not on the wood finishes. You wipe them on and let as much soak in as possible the wipe clean.. you can repeat but only if more is absorbed, it's not supposed to sit on top of the wood like varnish or polyurethane.

These shots clearly demonstrate the size difference between the 32" and 42" grills. As you can see I cut the actual 32" mockup and slipped 10" in the middle and then pulled the molds. The fence of the splitter is on two 3/8" SS rods and can be moved to any position. Because you only need to heat the grates above the charcoal for grilling it comes to temp as quickly as any of the other sizes. In the smallest setting it's about the same volume as the 23" Ultimate with the splitter at 50%. But when you need the real estate.. The 42" SBB has got ya covered.

What? No Discounts? While we work with many up-market landscape architects, designers, builders, all KK grills are sold factory direct at basically wholesale to the public. no distributors, dealers, retailers etc. It’s simply because we don’t have a wholesale to retail margin to discount from, we can’t actually discount the grills themselves. We price them at what we need to get, not some inflated price that we slash from. We only discount grills if a model is being discontinued or an update has made is less desirable. That being said, I’m always happy/willing to sweeten the deal if it’s a larger or multiple grill order but it won’t be a significant discount or source of revenue for anybody. A sweetened deal is usually giving you some CoCo or coffee charcoal.. don't thank me as it's just like the crack dealer giving you your first taste.

Can’t escape physics, the inevitable expansion created at high temperatures loosens the compression between the small bits of the cocoa char.. the result is it being crumbly after it cools. You will find it is much stronger and not as crumbly after doing low and slow cooks where the lack of wood smoke flavor is also most important. Even funky tasting low-quality lump charcoal cleans up at high temps.. next time you’re grilling taken note of the flames in the charcoal, this is the organic material burning off. These volatiles create flavors by condensing on your meat at low temperatures. The coco excels at creating targeted flavor profiles. This is not possible using lump charcoal where the result is a combination of the condensed vapors of your lump charcoal and your smoking wood. The charcoal baskets flitter is my favorite accessory for two reasons.. first, I’m very often cooking only for myself and my significant other, and I don’t want light the whole charcoal basket to grill to steaks. The second I was surprised to discover is I love having two zones mostly because my hand tires using the glove and I can actually grill on the 32 without a glove. I just stay behind that raging wall of hot air. The Sunbrella covers are a must if you live in a repetitive freeze-thaw zone.

Just to be clear.. Sorry folks.. We will never have annual sales.. from day one only discontinued models or models which have had a significant upgrade/design change (this won't happen ever again) or inventory that is dated.. This last clearance/sale (to the KK mailing list only) was getting rid of older grills shot on a black background on a palette with wrapped bases.. As all of you owners will attest/confirm I don't discount the grills.. Because we don't have a large wholesale to retail margin built into the price of the grills.. sales don't work business wise. I may help with some of the delivery or throw in some charcoal from time to time but waiting on a sale to purchase a KK will be futile and you will get grey waiting.. LOL Just saying.. That being said I sold all the dated grills and more.. 26 total to be exact.. I'm thrilled.. thanks to all who helped make the clearance so successful..