tekobo

Hi @Basher. I tried to use my Argentinian grill the other night. Really struggled to get the wood fire going properly and there was a lot of smoke. Gave up and cooked the steak in the KK. I do love the Argentinian grill for the way it drains fat away from the fire but I need to get back into the rhythm of building a good wood fire. @jeffshoaf thanks for doing the research. Keen to see your next try at the fries. It's not a cheap piece of kit so will want to be sure it does fries well too before investing.

I hate to say it but that is actually a funny joke @Poochie

Hiya. Not aged that long. Probably about 60 days. Twas yummy.

Self indulgent cook for one. My husband is not so keen on heavily aged meat and I like my meat rarer than him so him being away for work was a great opportunity. Dry brining in the fridge Cooked indirect on the 23, with some parsnip poutine and whole beetroot in foil in the foreground. Anticipation Happiness. I finished the poutine under the grill in the house with pecorino and soft gorgonzola. All my favourite things. And the meat cooked just right for me.

KK shopping channel strikes again! The combination of this ninja piece of kit being a grill, a dehydrator and an air fryer is very tempting. Will you be trying its capabilities as an air fryer @jeffshoaf? More reports of how you get on using this will be very gratefully received. That said, we have a break in the cold and wet weather today and I am hoping to get out there and do some fire cooking after a break of quite a few weeks now. Cold and the risk of slipping on wet and/or ice has made outdoor grilling distinctly unappealing this so far this winter.

Looking good so far...

Hurrah! That looks good @Troble Glad to hear that one is winging its way towards you!

Or this...

Makes sense, skin side up at the end. Will be keen to see how you get on with the skin. I looked through my photos and found these pictures of piggies in progress at Sabor, a Spanish restaurant in London. I have not eaten their suckling pig so I cannot say if they achieved that glass "crack" skin. The last pic is of a larger suckling pig leg that I cooked on the KK. That skin was very good!

First off I am jealous @David Chang. I would love to cook another suckling pig but a good one is pretty expensive to buy in the UK and I can't quite justify it. The method in your recipe calls for turning the pig over towards the end. I am struggling to see how that will help to crisp up the skin. In any case, I would be a little scared of doing this in a WFO without some kind of shield for the majority of the cook time. I would be worried about the skin burning prematurely otherwise. @Troble and @C6Bill's methods in the KK may be of help as long as you can figure out how to get that elusive crispy skin. Looking forward to seeing your results.

Beautiful thick pork chops @CaptMorg82. I agree, chops can be super delicious. @Basher it looks like all the angst and hard work has been worth it. Great that you will be back home and able to enjoy it for Christmas. Congratulations. Snagging lists take a while to clear but what you have shown us so far looks gorgeous.

Hi @dj-dj There are a number of variables to consider including the passage of time (My last purchase was in 2020 and costs may have gone up since then), the number of KKs being delivered (I bought 3 at the time) and the port you choose for delivery and how far away you live from the port. This is the bill for the clearance and delivery: In addition to this there was 20% VAT to pay but no customs charge as the BBQs were considered to be zero rated for customs purposes. You will be working with an agent that Dennis recommends. The agent at the time was Incentive Forwarding but that may have changed by now so you will need to get the most up to date info from Dennis and his team. Good luck. All relatively easy but you do need to be prepared for these extra charges and a bit of a wait for customs clearance.

Welcome back @johnnymnemonic. I am not a turkey girl but I did spin a 20+lb suckling pig on my 32. Hard to imagine that your gear for a 42 won't be up to a 30lb turkey. Whatever method you choose, it will be good to hear about the results.

That is some set up @C6Bill! I am going to regret showing this to my husband I think... Looking forward to seeing your steer in pride of place when the weather is better @Tyrus

Woo hoo! You can't tease us with a pic of drumsticks. Where are the pix of the reno? Where did your dry ager end up? More deeeeeets!

Looking good @tony b. I have many more chillis to harvest from the polytunnel. A nice bottled sauce like yours would fit the bill nicely.

Sounds like some good detective work all! And very nice looking chook @djami. Keep on jamming.

I was in a cook shop in Sweden over the weekend. I think the must have titled this display "shock and awe" when they dreamt it up! Huuuuuge pots!

Ooooh. I pre-ordered that book months ago. Here's hoping it arrives soon. Fingers crossed for that puff @PVPAUL! Glad to hear you got the adaptation to the grinder working well for you.

@Tyrus Cooking brisket can be like a roller coaster ride. Glad yours turned out so well. Looks good, gentle smoke ring, nice layer of fat and moist.

I am curious to see how the whole set up works. Does your fire basket sit underneath this piece of stainless steel?

I suspect capsaicin is way hotter than anything that I need in my life under normal circs. It was fun to try this but I found it difficult to mix with the oil - had to reheat in the water bath and found that it fell out of suspension afterwards. The oil I put in has a nice gentle heat, with the goo of the majority of the capsaicin sitting at the bottom of the bottle. Will keep playing...

Hi @ChristopherHauser, can you take the piece out and photograph it? It is over the fire box and can't stay there I don't think. It might be an upside down double bottom pan but easiest to tell if you get it out and take a photo.

So...here is the result of my latest chilli experiment. We visited my cousin in NYC earlier in the year. He introduced me to a beautiful chilli oil called Akabanga from Rwanda. I fell in love instantly. It comes in a 20ml bottle with a dropper and you apply 4-5 drops to your food. No more. It's hot but not too hot. Delicious. Given I was growing a lot of chillis myself I figured I really ought to figure out how to make it. The only clue that I could find to how it was made was on this website: https://www.afrolink.co.uk/product-page/akabanga-chilli-oil-product-of-rwanda. It says The recipe consists of 80 percent yellow chilli pepper (scotch bonnet) extract and 20 percent olive oil. Hmm, how do you get an extract of chilli peppers? I found this site that explained how to extract pure capsaicin from chillis: https://italianchilli.com/en/content/22-how-to-extract-pure-capsaicin-from-chillies Yes, I know that capsaicin is murderously potent and has to be treated with respect but I could not resist the challenge. Started with some 95 proof alcohol that we bought in Italy in order to make limoncello. (Drop all your preconceptions, home made limoncello using Amalfi lemons is a revelation.) Per the recipe, I whizzed a load of chillies, mixed them in with the alcohol and let stand for three days. I then strained through a 250 micron and then 50 micron bag. They said to wait for the alcohol to evaporate. I soon realised that was going to take too long. I consulted some websites and found one that explained how to evaporate alcohol from tinctures of cannabis. Simple solution. I put the bowl in my water bath and heated the water up to 81C, just above the boiling temperature for alcohol. Here it is, starting to coagulate as the temperature rose. I now have this sticky residue. It is hard to believe that this is the fearsome capsaicin. It smells lovely and sweet, not hot at all. That said, I stuck a toothpick in and tasted the liquid off the end of the toothpick. It was very hot. Not to be messed with. I am planning to dissolve this extract in oil (1:15 is the only measure I have been able to find online so far) and then dispense it from little 15 ml bottles with a pipette. To build the flavour profile I'll use extra virgin olive oil flavoured by slow cooking onions, garlic and peppers in it this morning. All of that said, there is no way that a factory in a village in Rwanda went to these lengths to make chilli oil! This lady from Cameroon has a much more down to earth method which I will try with my next harvest of chillis.

Hey there @Syzygies. Not controversial round here. Just more and helpful information. The site that I use for my recipes is here https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/ and they talk about a white film of Kahm yeast being normal. This is what I was referring to when I referred to "white mould". Any feedback you have on the method and approach would be gratefully received. I used these fermentation airlock kits https://www.amazon.co.uk/gp/product/B08G11J5VT/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 for the first few months and then put the mash in the fridge with a lid to store.