tekobo

I have just left green tomatoes in a warm room for a couple of weeks and they go red and can be used as normal. 'Fraid I don't have any tried and tested green tomato recipes.

@BARDSLJR I was going to come back after you posted your first list of Australian shows to say "wot, no "Rake"?". I watched the first series a few years ago and thought it was wonderfully irreverent. With a new lockdown looming in England I think I will go back to the first series and catch up on the later ones too. Thanks for the reminder.

Looking forward to your photos of hanging meat and your taste test. Here I tried to smoke my most recent bacon using the @Syzygies smoke pot on my Argentinian bbq. The smoke pot performed well but, given I was trying to smoke bacon that was sitting on a shelf above the grill as opposed to inside a kamado, it didn't take on much smoke. Will just have to go with green (i.e. unsmoked) bacon this time around.

Hi there @Boom Boom. Is this your first time making bacon from the shoulder? I hope you like it. I love it. Good fat alongside the meaty goodness. I prefer cold smoked bacon. Here is a thread I posted about hot and cold smoking a while ago.

Happily Dennis handles all the insurance, iceberg or not. Sofa from Italy and KKs both due in early December. So if all goes to plan we will have an early Christmas and Santa can sail past our house this year.

Wow! Congratulations @USUAggie. Big Blue looks like it has fitted right in. Looks gorgeous. As does all the lovely coffee char. Have fun.

Unlucky me, would have liked to get ahead this season. It's shaping up well, with some teams performing way below their talent levels and others surprising us. Not so much "any given Sunday" as "any given team".

Hi David. My experience is that the shaft needs to be cut to fit your particular combination of motor and KK. That was true for me in the UK where I bought my motor locally but if you bought all the parts direct from Dennis then it may be worth contacting him to check if there is indeed something wrong with your set up.

Sooo. Update on my new KKs. They left Indonesia week before last as planned. I am told they will be loaded on the boat to the UK in Singapore on the 31st of this month and that they should be in the UK by the end of November. Looks like an early December arrival. No vessel name yet but excitement is mounting.

Tee hee. Have driven a Porsche at scary speeds on a German motorway and don't plan to do it again anytime soon. Same with billowing smoke. No one has complained yet but I would rather not get to that stage. Tried to message you at the start of the season when you lost narrowly to the Hawks. Things looked promising at that point. Not so good now. My birds are rallying and I am hoping that we can run away with our poor division. Anyway, whenever I try to send you a PM the system says "Tyrus cannot receive messages". So, which is it? Is your mailbox too full or have you blocked me because your team is not doing so well?

Been meaning to post a recent steak cook but have had problems with synching across my devices. Will do so soon... I agree that it would be fun but I found that burning wood on the Argentinian grill created way too much smoke. You appear to have a much bigger garden than I do so you won't be annoying your neighbours with the smoke. Cooking over the solo stove helped to eliminate the smoke issue so that is my go-to for fun wood fire cooking.

Hi there @Tyrus. Interesting. I am using my Argentinian grill a lot more now and was initially worried about how much char I was burning through compared to the KK but have now got down to creating a single layer of hot coals and having more patience with the cooks. It doesn't look like I can get hold of these fire logs in the UK but I do have some Cuban Marabu on the way which I hope will burn hotter and longer than my current char.

Congratulations @alimac23 and welcome to the world of food Miss Adi Lou!

Hey there. Good looking cook @Braai-Q. You got a load more suya pepper than our friends over the pond - postage costs are a killer. Now, I don't want y'all to scare people off trying suya. Even in Nigeria people like different levels of heat and the street food guys use suya pepper at a level that just flavours the meat nicely before they grill it. Once cooked you get your suya sliced, placed in a newspaper wrapping and they then add extra suya pepper if you need more to suit your taste. And yes, I like it hot!

Hey there. Looking forward to your colour and tile choice. I liked the vibrant blue too but The Husband vetoed it so I never got to the stage of finding out it wasn't available. I had no idea what an L-7 was. A kind friend googled it for me.

@BOC there are unsubstantiated claims by owners of KKs with pebbles that say that pebbles cook best sprinkled through out the posts on this forum. Nobody, not even those of us who own KKs with pebbles, really believes this claim but it is fun to needle those with tiled KKs. Either way, your KK is going to be a revelation when you receive it.

The briskets that I get are not heavier than yours. I suspect not trimmed the same way?

@Basher is right. A 32 will make your life so much easier when you are entertaining for more people. If you are just cooking for your wife and you then I expect the basket splitter will allow you to save on charcoal use for small cooks. I agree that low and slow is great, particularly for big groups because you don't have to keep tending the food on the grill. With a 23 I found I could not fit a whole brisket on the grate and wished I had a bigger KK. Such problems are fixable though if you do go for a 23 - just split the flat and point on the brisket and away you go! P.S. I forgot to talk about cooking on charcoal. I used to have to wait for my husband to light the fire on our old barbecue so that I could use it. With the KK, lighting is so easy and efficient that I do it myself and it has really opened up my outdoor cooking options. I guess you can wait until your wife gets comfortable with the KK and then sell your gasser?

Ahh. I have an interesting clay device for clamping a spatchcock chicken between that could do a similar job. Or a pizza stone??? Or steel. Stuff to try.

P.S. Naan slapped onto the walls of a KK. That's a challenge I'm going to take on, particularly while my KKs are new and shiny. And no @Braai-Q, I saw what you did there with that link and I am not going to buy a tandoor no matter how beautiful.

I'll second the Pitt Cue Co book recommendation. Go wandering further afield for some fun. Francis Mallman, the Argentinian chef is charming and inventive while Charred and Scruffed by Adam Perry Lang brings some new tricks to the table. I have not got into my Lennox Hastie book yet but I am hoping that will open the door to some new places. We went to the restaurant he used to work in in Spain, Etxebarri, quite a few years ago and were blown away by how delicate smoke made everything, including boiled eggs, taste better.

Looks great @Braai-Q. Freezer is bursting at the seams at the mo but just as soon as I can make some space I will be getting some goat to try this out. That said... I do have some mutton. Hmmm.

Hey, patience is keeping me sane. Having gone through the waiting for KK to land excitement/stress before I know that it will be super exciting when they arrive and that I will forget this waiting phase once they are here. All good.

Oooh. Exciting!!! Unfortunately my KKs are still stuck in Indonesia. Apparently there was no room on the ship last week and they are now due to leave next week. Patience is a virtue, patience is a virtue, patience is a virtue...

Hi @Sir Bill. My limited Google search tells me kamados were originally designed for cooking rice in China and were then adopted by the Japanese. I have done some Japanese grilling on my KKs and this book is a great reference https://www.penguinrandomhouse.com/books/205426/the-japanese-grill-by-tadashi-ono-and-harris-salat/. I have not done any Indian dishes on my KK and am loving the options that @Braai-Q described. Naan in a KK? Now that sounds great.