tekobo

Yup, that's the Michael Twitty book I referred to. Reading it at the mo.

I found being in Brazil eerie. The gods they worship, the language they speak and the food they cook is so close to what we have as Yorubas in Nigeria. I sent photos of food to my parents in Nigeria that amazed them with the similarity to our food and I would walk behind people speaking a version of Yoruba that I could not speak but could just about understand. Separated by an ocean and centuries of pain, change and joy.

@SSgt93 may come along and correct me but I think he got both at the same time. If so, I think it was an awesomely kept secret. Yeah, did I tell you I was getting the 42? Twice? Done with style.

Thanks for the recommendation @Troble. My Southern food care package should arrive in the next day or two and I will see how I get on. I am intrigued by the intersection between Southern food and the food that I am familiar with from my childhood in Nigeria. I am reading a book by Michael Twitty to try to better understand the connections. Jubilee will come next if I find I actually enjoy dishes like Hoppin John from Mr Brock's book. And yes, I love Francis Mallman. His cooking on fire feels like it has no boundaries and it is beautiful without being too fancy or complicated. I look forward to seeing your creations.

I bought Sean Brock's South book first and found it very accessible. Practically of our Christmas dinner will be cooked using that book. I then bought Heritage and struggled to get into it because it was full of "fancy" recipes. I think that may be because Heritage was his first book and he was establishing himself. South seems more confident and less up itself. That said, I did found a couple of pages in Heritage that I liked very much. Simple veg preparations - carrots cooked in carrot juice (we've cooked it using shop bought carrot batons and juice and it was a revelation and so I imagine it will be great with heritage carrots and home squeezed juice), confit potatoes (to help preserve a large harvest of potatoes) and eggplant barigoule (yet to try it but it sounds really good). So I think I will get into Heritage by chipping away at bits of it. We don't have grits and the special beans and rice that Sean Brock recommends and so I cracked and placed an order with Anson Mills. Package should be arriving in the next day or so. I hope they live up to Tony's billing!!!

Lovely looking wagyu steaks @Basher. Why did you use the griddle and not your KK? The name heatlie brought back memories. I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me. The only problem was that I was on holiday at the time and had no easy way to get it back to the UK. Happy with what I have and am looking forward to seeing your Argie Barbie.

Literally, an awe inspiring sight @SSgt93. Just gorgeous.

Congratulations. I just love the fact that Dennis is so close you. BB32 leaves his world today and arrives with you early next week. That and chicken rice are two good reasons to live in Singapore.

You can't go wrong with any of those books @Troble. In fact, I am jealous of how much fun you are going to have.

I love it! You wouldn't be the person that you are without those experiences. 🤪

Hmmm. I wonder, might they be cracking open your KK to cook their Christmas meal on the HMM OSLO?

I tried out roadside chicken according to this recipe last night. Not pretty but very tasty. As you can see, I loaded a lot of marinade. On the chicken, the tiles and the grill.

Pizza bug has hit here too. Blue cheese, egg and rocket.

Freezing liquids before vacuum packing is a great work around @tony b. That sort of trick takes a while to work out. We had been regularly squashing freshly made sausage whenever we vacuum packed them fresh. Finally, after 2-3 years of sausage making, I decided to freeze them before I vacuum packed them. Simple but effective. A chamber vacuum packer need not be too expensive. Second hand commercial ones can be well priced and will generally have a lot more life left in them than you will need for domestic use.

Hi woody. I live in the UK and so my Argentinian grill is from a UK company called Ox Grills. I took a look at the AZ BBQ outfitters grills. I like their Argentinian v shaped grate for channeling the fat away from the coals so you get fewer flare ups and would make sure that whatever you buy, you do get those grates. Others on this forum have bought Santa Maria style grills which could also have Argentinian grates. Worth tagging @Tyrus, @Tucker and @ckreef to find out where they bought theirs from and what they think of them.

I know the feeling. We spent some time during lockdown just clearing stuff out of the house. I felt the need for some ease. Nice feeling.

If you ever want to sous vide or vacuum pack items with liquid in then a chamber vacuum sealer might be worth investing in @Takamatsu John

That looks great @Aussie Ora. A table top grill can be great fun - food closer to the fire and easy access to play with your food. What more could you ask for? A AUS$50 deal, that's what.

You're right Charles. I did not, for one minute, think you had sold all your grills. What prompted the "downsizing"? Sorry to see that the 16 is not in the favoured group.

Gosh, that looks like a great haul @Troble. Great that their food won't go to waste. I do hope that the income helps them stay afloat.

Yeah, the "what's your point?" point was just afro British irony. Had to look up Bubba though. I am sure you and he would love lamb's kidneys. How could you not? Another really good way to do them is on a skewer over a konro. Good honest offal. Yum.

Mr tekobo aka The Husband has agreed to help with the set up. That is great and I won't be bothering him with extra requests around commentary, thank you very much! A small cohort is building and @RokDok has kindly agreed to do a test run with us tomorrow. I have blocked Thursday out in my diary but I am pretty certain that means that delivery will be delayed to Friday or the following Monday. Will be pleasantly surprised if things work out to plan. Welcome to the party @jonj!

Your favourite @Braai-Q and @MacKenzie endorses it too? That is enough for me. In pre-Christmas shopping cart.

The reason I found them was the fact that Fergus Henderson uses their chocolate in his ice cream recipe. Going to try that out soon. In search of that perfect dark chocolate ice cream flavour that you get in Italy.

Delicious dinner today. I used one of the rubs that @tony b sent to me: Sure Shot Sid's Gunpowder Seasoning. A winner for me. Tender rump steak, cooked on the Argentinian grill.