Pequod

To round it out?? Prime NY Strips to "ROUND IT OUT??"

Took me a minute to realize it wasn't real.

Wow!

@tekobo - now for the questioning (or the “grilling” as it were): I’m familiar with Forkish and that he would have you using unmalted 00 flour at 550F with no other browning agents (sugar, Oil! etc). In short, he’s using a Neapolitan dough in a home oven. In my Forkish experiments, it works only because of direct top heat via a broiler, but results in a crisp crust, not a soft Neapolitan. Did you use 00 flour or something else? The Pizza Bible recommends high gluten flours such as All Trumps, and also adds in diastatic malt powder. In short, the Pizza Bible recipe is for a NY style pizza with browning agents and is amenable to a lower temp (550F-650F). Did you use such a flour and DMP, or the same as the Forkish dough? In my experience, The Pizza Bible recipes work well on a KK. Forkish is batty (on pizza...great on bread). YMMV.

Truss it and use either the standard forks or OctoForks.

I think I’ve done that Chris Lilly recipe, and it is excellent. Should do that again soon. Beautiful KK for cooking it on too.

Great tip on the Fattoush, @_Ed_! Wife made that recipe tonight for dinner as a sort of cleansing purge after the July 4th festivities. Very, very good. Now back to our regular programming on the finer points of Nigerian cuisine!

The best recipes and techniques I've found have come from the book "Paella!" by Penelope Casas. Others I've found online and in other cookbooks have been very sporadic. Some tips: Get the right rice -- Bomba or Calasparra Get the right pan -- a carbon steel Paella pan Do the first part of the cook -- browning meats, veg, and cooking rice on a hot grill on the main rack Rest covered with foil off the grill for 10 minutes for rice to absorb moisture Put the pan back on a hot grill on the lower rack (not sear grate) to develop socarrat.

Very nice and envious of your find. Growing up in Illinois and going to school downstate, we used to get some incredible, fresh picked corn at a particular stand just off campus. Haven't had the like since. When you can get it that good, nothing else will do.

Guajillo and ancho?

If you’re not going to move it once place, try something like this under each of the wheels: https://smile.amazon.com/Shepherd-Hardware-9435-Wedge-Plastic/dp/B007ZUDT1K/ref=sr_1_3?ie=UTF8&qid=1530720120&sr=8-3&keywords=Shims

It's an arrangement that works well at home. I do my best to keep the wife in the dark about the leg quarters, letting her believe I'm reserving the best (breast) parts for her. It's worked so far...

Something about a slow boat to China seems appropriate, minus the China part.

I’m betting on a 42.

Magic eraser and Zep Fast 505 for the exterior bits (tile too). PBW for interior cooking surfaces, rods, etc.

Awesome. Doing this for sure.

Milder??

Well lookie what showed up at my house today! Genuine Nigerian Suya Pepper by way of England. Thank you again, @tekobo! This is a generous amount and, of course I had to taste a small amount immediately. I’m still sucking down water, and pretty sure I turned red and yellow. Before my tastebuds went numb, I definitely detected an earthiness that isn’t present in the Milk Street version. It might be the Kuli Kuli vice ground peanuts. Or maybe the negro pepper. Don’t really know, but can’t wait to try it on beef. And I’ll be very sure to have gallons of water handy!

@_Ed_ - Good tip on the Fattoush. Will give that one a try.

Yes, @tekobo vectored me off the lime juice. I did try it with the brown sugar -- it does nothing for flavor, but is intended only as a "char enhancer". It seemed to work as that, but will probably omit it next time as the sear grate over a hot coal bed is sufficient for all the char you need. In general, Milk Street Americanizes everything for both simplicity (few Americans would bother with a recipe that requires catching a goat first) and the American palate, but I like the exposure to a wide range of cuisines that I would otherwise have little exposure to.

Looks great, @_Ed_! Your rub sounds very similar to the Milk Street magazine recipe that I used.

No idea what the Bazaar Spices Suya is like. The Milk Street Recipe has you make it from scratch, so you can readily adjust the heat up or down. I'd be happy to send you that recipe if you like. Just PM me an email address.

Thanks for the offer, but no need. That's the shop I found online too, and it turns out it's very close to my office! Next time I do a Suya cook I plan to stop by and pick some up.

Only thing I'll add is that the Milk Street recipe called for reserving a bit of the rub for application after grilling while the meat rests. This worked well for me, but I suspect the Milk Street version is a bit tamer than the real deal.

Bruce, where did you acquire this suya pepper? The recipe I used called for making a paste with a bit of neutral (canola or similar) oil, but suggest waiting for @tekobo to give you better guidance.