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It's been awhile since I cooked something I thought was worth posting so I figured I'd share this one. Tuscan Tomato And Shrimp Soup with beans and spinach. A really easy soup which I've made many times in the past except this time I added grilled shrimp to give it a little something more. My best version to date. The base ingredients in the Dutch oven about to go on my 19" Komodo Kamado. After it simmered for awhile I grilled some Italian marinated shrimp on the 16" Komodo Kamado using a wok basket. When the soup was finishing up I added the spinach, shrimp and a dash or two of extra virgin olive oil. Dinner was served. A little fresh grated parmesan cheese and a slice of sour dough bread.

Yum Sent from my SM-T835 using Tapatalk

Hey there. Good looking cook @Braai-Q. You got a load more suya pepper than our friends over the pond - postage costs are a killer. Now, I don't want y'all to scare people off trying suya. Even in Nigeria people like different levels of heat and the street food guys use suya pepper at a level that just flavours the meat nicely before they grill it. Once cooked you get your suya sliced, placed in a newspaper wrapping and they then add extra suya pepper if you need more to suit your taste. And yes, I like it hot!

Thanks Tony. I appreciate that but I don't think Mrs BQ did. I love Peri Peri Chicken in an unhealthy way and like it hot but I sometimes forget that I have to knock it back a bit for Mrs BQ. But I'll give her credit, she has worked up to the final stages of Hot Mountain having previously been a lost wanderer in the foothills of mild. Your comment about exit made me chuckle and reminds me of a TV ad which I recall was South African. I also can't remember which inappropriately phonetically named relief cream it was for but it featured a black screen and a piece of metal pipe heating up so all you saw was this circle and some of the depth of the pipe. The tip was glowing from white to orange to red. Cut to the end frame and product shot. Background hissing sound fx (of something hot being immersed into water) and v/o 'Product X. For instant relief'. 😆

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.

Looks very tasty Ckreef, the cooler weather is on the horizon and the soup is in the pot. I just did a similar one except substituted hot Italian sausage in place of the schrimp. Cool pot.

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! 🤣

Has anyone tried this in one of their cookers? It's new to me and thought for those with Pizza ovens, Argentine or Santa Maria style grills might find this useful. They also can be used in other applications or simply burning in a fire place. Quite heavy, shipped from Amazon at approx 35lbs with 12 logs in the package. No fillers or binders and stated safe for cooking. Said they burn around 1500 degrees. You might want look them up yourself on Amazon....I couldn't find the correct angle to stop the reflection coming off the flash so picture quality isn't quite there. I did try.

Cleaned the leftovers out of the fridge today. Still tasty. Za'atar sweet onions, steamed cabbage and carrots, smashed potatoes and beef roast from a previous KK cook and then there are those pickled hot peppers.

Thanks @tekobo, I'm not here to scare people. It's a wonderful blend and I encourage anyone reading to try it. I did a comprehensive job of dry brining and really worked the Suya into the meat and compounded this with marinading. As skirt has quite an open structure, it penetrated the meat really well. Some might say too well. I must confess to not having cut it with onions and tomatoes which much like a Masala, I would expect would make all the difference. I have in mind a Raita to go with it next time but constructed with a Tahini base, I'll just need to reduce the viscosity of the Tahini a little.

For the first cook, I decided to try a batch of St. Louis cut ribs. Peeled the skins and rubbed them down with some mustard and my favorite homemade rub last night. Then this morning gave them a nice coating of Meat Church GP. On they went at 1:00 at 225. She held nice and steady for 5½ hours, then bumped her up to 275 for 30 min. They were great. I prefer a little more bark that what I got so might try bumping up the temp at 5 hours instead of 5½. Suggestions are welcome. Burn in will happen this weekend. (The pre-cook and post cook pics got mixed up when I uploaded and I couldn't switch them out)

That b Reminds me of a Jonny cash song lol Sent from my SM-T835 using Tapatalk

Smoke and sunlight, grilling on a 19” Lil Isla

@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

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

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

As noted, there is a trick or two with using the Guru to keep air inflow sneaks from messing with your temperatures, especially on a windy day. Once your temps get above the target setting on the Guru, it's pretty well dead in the water at that point. That said, the best way to maintain control is let the Guru do all the work. The Pit Viper fan is more than adequate for the task. First, just barely bump the top vent off the seat - just until you see a bit of smoke emerge. If you start to see smoke escaping from the temperature probe hole (or anywhere else besides the top vent for that matter), bump the top vent a tad more until the side leak stops. The Guru has slightly pressurized the inside of the KK and the air needs to find somewhere to go - path of least resistance and all that. Second, there's a damper on the output side of the fan, choke that down to less than half open. This will minimize the air inflow during periods when the fan isn't running and prevent the temps from drifting up on you. This approach has worked well for me. YMMV

Bronze 22 inch table top.