Tyrus

It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast.

"Ask and you shall receive," said the Genie to Alladin. The changes I made were the amounts of fresh garlic and parsley. For 9lbs of meat I used 57 grams of garlic and 60 grams of parsley. I also used some glass jar Fire Roasted Red Peppers diced, about four good size for color and 1 lonely Jalepeno without a friend from the frig. No squash. The book has versions of bangers and other related American renditions, a good starting point. I also used some Pink salt #1 since the weather was chilly, the appropriate for the poundage. 1 level teaspoon/5lb

Sausage. I've made this recipe from Porter Road before, however I found it too Garlicy and salty so today I trimmed it down to something less overpowering, it's called Garlic and Parsley . A few alterations were done by adding Jalepeno and Fire Roasted red pepper to the mix. Now although the other recipe was well recieved this was more on par for the course, it settled in well for both a dinner and something for a sliced hors d'oeuvre. Pictured minus the production from raw cased, to grill, to chill, and presentation. It's a keeper, and it was accomplished on a offset cooker maintaing a low fire at 150-175 degrees F with outside temp of 35 F.

If you have any squash remaining I'd like to give you this meal starter squash soup recipe, it's good, and better yet so easy...a definite crowd pleaser. However before I give it to you it comes with a story, It began with my wife and I were vacationing in the Berkshires, while there we like to visit a number of antique stores along with this one particular Goodwill. So we enter the Goodwill, she goes her way and I go mine. 20 minutes later we cash out, I find a small recipe book and she finds some forks,knifes and spoons Later that day into the evening we're having dinner in a restaurant at a place called Pleasant and Main where we begin our meal with a squash soup, coincidentally the same one as featured in the book I purchased earlier in the afternoon. My wifes silverware turned out to be the real thing and she cashed them all in for $400. So who's the winner here...that's right "moi" because this recipe was destined and it keeps on giving every time I make it, where hers was only a one time pay off. Now although the recipe calls for Butternut, who knows you might be able to use the one you have. Kind of like love the one your with, an old song...it all works. A couple of changes from the original recipe, step 3 you can skip if you have a magic hand blender the plug in kind or you can't read the recipe because of the flash spot and the marscapone can be substituted with Philadelphia cream cheese if it's hard to find. The're both very similar almost to taste. You can also substitute fresh parsley instead of chive I have a Morrocan chicken soup made with Harrissa and cilantro you might like, but for some reason I really don't think you need any help. Most importantly, I haven't made this with Cumin, I substitute cinammon instead and only 1 tablespoon is enough for me.

What kind of squash did you use, my guess is butternut. Nice color, almost could be mistaken for coffee in appearence, No small task Tekebo, knowing your desire for originality it doesn't surprise me it came out well. I would of gone to the market and looked for frozen pudding, passed it off with a story saying it was an ancient Egyptian favorite and served it with walnuts. My compliments, we're actually not that far apart.

I'll see your Honey, and raise you 3 other flavors. They're all white qundoy, yours is Gold, that doesn't mean it counts for triple.

White you say, unbelieveable, looking in the frig I have 4 bottles of Bachans all different colors....geeez I guess we can squeeze another one in there!

The cook looks great, outside the box for a different taste profile. I have a Ethiopian Berbere and have been looking for an idea, have been a fan like others here of Bachan's also, so I'm assuming it's the green bottle. If your adventureous and like trying the new, try a Morroccan spice on chicken but don't forget to salt the chicken beforehand, it balances the spice and tempers it. It's a brown powder like the berbere, having a unique distinctive flavor unusual to our palate, but rewarding. Find it if your curious enough on Amazon, cheap enough too.

Top shelf, slim pickens when I went last,, although I suspect most wouldn't have need for such a large bottle or recognize the end use grill wise. Thanks Toney, After my purchase I did the same. I did check the date on the bottle and it hadn't expired. I also checked some of the ingredients, one being vinegar a long time preservative on it's own so I felt somewhat assured it was a safe purchase. By law anything past the date has to removed. As a side note I've been using the Peri Peri marinating larger batches of chicken thighs for like two days. I then remove them and package about four per vacum seal bag for when I need them. Thaw for a quick and easy meal, marinated ahead of time.

Yah, so once upon a time I visited this store in my area called Ocean State Job Lot, where some days unique and mysterious items come in. It's a store carrying items as they describe as overstocked, fire damaged or items the manufacturer is no longer offering in stock or doing well in sales... kind of a clearence. There maybe a list more contributing to this destination shelf, but if your looking around, you sometime stumble upon a piece of gold otherwise known as a bargain. I actually bought one 2 weeks ago, a 64oz/2 liter jug of Peri Peri marinade and I was impressed...the cost was either 3 or $4.99. It preyed on my mind for two weeks here and there, I finally got out my chair and went down for more, seeking the same offered of a different flavor. I found a Cuban Mojo Sauce and a Boubon Hatch Chilli both 64oz. Too my demise I was looking for The Green Hatch Chilli sauce I remembered, alas it was all gone. Currently on line from this producer a 12 oz jar of some their other sauces are $8. I believe they're manufactured in Texas, but might have moved to Neveda. Today I used the Mojo sauce, set the KK up for hanging two thick cut pork chops marinated in this sauce to see how the KK performed in this little experiment and how the sauce was. I didn't have a hanger for the KK, generally all cooks cooks of a hanging persuasion are in my drum smoker, however that was way across the yard and the KK is always within reach. The pork was great, moist, flavorful and didn't disappoint...I only wished I had marinated it a bit longer. Cuban mojo sauce if your unfamiliar with, has a vibrant tasty flavor consisting of cumin, citrus sour orange, corriander olive oil, garlic and other spices. SO, if your living in a northern climate unable to visit the islands head on down to the store and buy yourself a taste of vacation and imagine the the palms swaying while your watching snowflakes accumulate in the driveway. Yum...............................!

Sufferin Succatash that's alot of squash!

Beef Bourguignon a la KK proxy. So how does it relate to a KK cook you may ask? From Christmas I saved the separated 3 bone portion of the Prime Rib cooked on the KK and added it the BB mix in preparing on the stove. The 2 1/2 hrs spent softening the Chuck roast to fork tender with these bones added to the gravy flavor. Now if it truly added to the mix I couldn't say definitively, I've never made the dish before but I do have to say it was really good. The pic is all that remains from Sundays dinner today, our guests took home a plate each leaving what was left. Served over Linguine. By the way, I won't make this dish again, way out of my element...and although my guests thought it spot on I found it had too many steps and took way too much time.

That's a cut I'm unfamiliar with, something you generally don't see. Where'd you find it? It looks delicious.

Chilli on the KK with cast iron ware and some natural smoke injection. It was a Kent Rollins recipe, great base I like to expand on just a little. One pic with a flash, the other without.

I'll take that as a maybe and production will start soon. In the meantime how about a KK embossed/print pictured T-shirt with the words, "because you deserve the best."