Pequod

Imagine if they’d brought a slab of cans!

Lol! My 4th of July guests have requested more traditional American fare, so they’ll be spared the indignity of going red or yellow, but am looking forward to a side-by-side cook soon. I don’t think my daughter will object. However, in keeping with my theme of foreign culture inspired cooks for this week, I have another culture I plan to explore tonight.

Looks good here. Thanks!

Interestingly, I have located a local source of Suya Pepper: https://www.bazaarspices.com/african-cuisine/suya-pepper-spice-detail This isn’t far from my office, so next time I cook Suya I’ll have to pick some up for a side by side comparison with the real deal from Nigeria and the Milk Street version. Union Market also happens to be the location of my local Japanese knife shop. How convenient... @ckreef - can I request that my suya thread be merged here? Didn’t want to distract from @tekobo‘s awesomeness, but she gave permission after I posted.

Lol...I had to cheat on that one. Google says 24!

Even better,,,it’s in Maryland according to USPS. Probably here on Monday!

OBE

@tekobo has been our Suya muse, starting with the great Marmite thread, that has less to do with Marmite than Suya. Practically the same thing . Tonight she cooked it: And so did I, using the recipe from Milk Street magazine (PM me your email address if you’d like me to send it to you...behind a paywall otherwise). @tekobo also gave me tips on how to make it more authentic, including skipping the lime juice and the accompaniments of raw tomato and red onion. Here we go! I opted to go with skirt, slice it into 1/2” ribbons and salted it 30 minutes before cooking. Next, I prepared the tomato and onion. I went a little off book with the tomato by topping it with chiffonaded basil and really good olive oil. Sue me! Next, prepared the suya pepper. Made a paste with oil (per Milk Street) and rubbed the beef. Onto the direct side of the BB 32: More rub: Off the skewers and chopped into chunks: Fresh out of newspapers (digital age!), so next best thing...a plate (sue me!): This was fantastic. My daughter, the food critic, couldn’t stop eating with tomato and onion in every bite. I have no idea if it as authentic, but it was definitely delicious. If only there was some way to compare with a more authentic rub...

I did mine today too! I’ll start a separate thread with my cook. Congrats on your father’s compliment. You did him proud!

I found another recipe for Suya in a cookbook I own, called "Prime" (all about beef). The recipe calls for Kuli Kuli and Suya Pepper Mix, and notes that both are available online. Unfortunately, when I Google "Kuli Kuli," it turns out to also be the name of an organic food company, so the term has become overloaded and difficult to search.

Good reminder that I need to adjust the spring on my 32. I shall do that today.

Yowza! Supposed to be 95F on the arvo here. Just checking to see if I used “arvo” correctly.

Interesting. The Milk Street recipe also calls for ground dry roasted peanuts, but doesn’t go through that process. Authentic Kuli Kuli sounds like a peanut butter that has had the oil removed and then dried to a cake form. Wow! No wonder Americanized versions use ground roasted peanuts instead. Much simpler, and we just wouldn’t know any better anyway.

The recipe for Suya spice at that link has some interesting ingredients. Not sure I know what they are. Kuli Kuli?

Wife picked up skirt for my first run. Hoping to do it today.

Me too

Maybe this should be mistake #7 in that video.

Maple (sweet) Sriracha (heat) Chicken Legs (meat) smoking with a bit of apple wood on the indirect side of the BB32. Kind of like how apples (sweet) and cayenne (heat) might combine with pulled pork (meat) in a dish like...oh...I don’t know...maybe Hog Apple Baked Beans .

Don't know what you're missing. Just sayin'!

Fresh peaches vs pie filling would probably make that recipe better. Pie filling AND brown sugar is a bit much.

I’ve seen even sweeter variants that add 1/2 cup of brown sugar and no pulled pork, and less sweet variants that include a grated apple with no pie filling. The pork, peppers, and onions in this make it more of a one pot meal casserole than a side dish. Quite tasty. I like it. There’s another variant that originally appeared at the Brethren called Wampus’ Peach Bourbon Baked Beans, which uses peach pie filling, some bourbon, and adds 1/2 cup of brown sugar. I made that one once. It was okay, but I much prefer The Hog Apple beans.

It’s a pretty popular recipe and easily found on the net. I first stumbled on it at the Virtual Weber Bullet site years ago. Guests always ask for it whenever we have an event. Here’s a link: https://www.barbecue-smoker-recipes.com/keris-hogapple-baked-beans.html The one change I make to that recipe is that I Smoke the beans.

Don’t knock it until you’ve tried it! Excellent baked beans loaded with sweet heat goodness.

Beautiful ribs, both before and after.