tekobo

Those wings look good @Aussie Ora! I don't have a kebab rotisserie thing like yours but I wonder if the wings would work well going round in the flat(ish) fish basket that I have. Did the wings taste different or better than when grilled direct on the grate?

Wings again? All great looking cooks. And thanks Mac, you've reminded me of an old trick of mine with wings and other chicken pieces. I would sous vide with spices/marinade for an hour at 80C, cool down and freeze. Great for taking with me when I travel for work. They cook up under the grill at the aparthotel much faster and taste great. Yum!

Great video and beautiful KK. Glad you are happy with it already and look forward to seeing your first cook.

Hmmm. I looked through this post on my Macbook Air just now and could see all the photos. Maybe someone's fixed the problem @Scotte?

Congratulations to you and your wife @alimac23. In answer to your question about whether that is enough food, it sounds like oodles for 40 + 10 halves. It also sounds like a lot of work. I had a party for 100 that went on all day and my main learning was that, even though it was fun having small bites like sausages and chicken coming off the grill all day the thing that people remembered and raved about was the brisket. To give yourself time to enjoy the day you may want to focus on low n slow and wowing them with how well the KK delivers.

Good looking pizza @ckreef. When our teacher in Italy taught us to use a pan when making pizza I thought it was cheating but really appreciated how the outcome was a nice round, professional looking pizza. You are convincing me that these Lloyd pans are a good thing. Might have to add that to my Lodge pan addiction.

Very nice Mac. I just love how the cheese envelopes that burger so nicely. Yum.

So, I took your advice Tony. Taking your advice was a good thing but my execution needs some refinement. I followed the recipe above and the Drago oysters were just delicious. The Husband kept shucking and he, our nephew and I kept eating. Even nephew's oyster averse girlfriend joined in with bread to mop up the juices. The downside? I took the instruction to cook over very hot heat a little too literally. The oyster shells started to pop and send shards and powder all over the kitchen! I ended up wearing safety glasses to cook. Next time they are going in the KK on a bed of salt! Here are some oysters cooking. Note the new grill bars, courtesy of @ckreef and the KK shopping channel. And here, at last, are some Nigerian suya chicken wings done on the konro. I had to keep them away from the super hot centre and they came out nice and juicy and didn't burn, just so long as I kept turning them over. The gooseberries in the middle were defrosting so that I could use them in a klafoutis that I cooked in the KK. The white stuff all around is the residue from the delaminating oysters. As I said at the start, I won't be cooking Drago oysters using this method again!

Hey @tyrus, great special effects on those videos. You didn't need them though - the jerky and the ribs look just great au naturel.

I have gained double benefit from your post @Tyrus. First there was the pleasure of seeing your beautifully cooked ribs. Second, I now know what St Louis ribs are. Will see if my farmer/butcher can do me that cut in future.

Thanks for this Tony. You sent me down a rabbit hole, reading up about this food stuff. I now know that the story about being able to keep American cheese indefinitely outside of a fridge is not apochryphal and is in fact close to the truth. I also know not to be snobbish about it because it is its own thing with stretchy melty cheese goodness. Not something I plan to try anytime soon though. I still like the variability and interest of the real stuff even though it might not always behave as you want it to. And yes, i know that I can't spell apochryphal and am not even sure if it is the right word to use but I'm going to roll with it.

Slow cooked lamb shoulder is the best and yours looks great @Aussie Ora.

Those cheese slices look pretty as a picture @MacKenzie. Funny. Just a couple of weeks back, a young lad at work was trying to help me understand his love for what he called "American cheese" in his burgers. I finally got it when he showed me a picture of shrink wrapped cheese slices which had a bunch of weird ingredients in them and didn't actually have the word "cheese" on the front of the packet. I am sure your cheese slices are a 100% better! @Flemming, good looking roast. It will be good to find out what you think when you finally get to do a side by side comparison with cooking on your KK.

Nice to see that you are getting good use out of your new outdoor set up @Steve M. Awesome. Sorry about your fire going out @tony b but also reassuring to know that stuff like that happens to other people too. The "fun" of BBQ, as you say. I love @alimac23's grilled strips, can just imagine the crunchy edges. Yum.

Fab. It is great to have your expectations exceeded. Congratulations. Now, get on with cooking!!!!

That looks super lovely @ckreef - pan and fish n'all!

Well? Today should have been did the day. I hope they didn't let you down again!!

Congratulations @Adventureman82. Cobalt blue. The best colour there is. How did your first cook go?

Ha ha. That is soooo silly! Only a man....

Your Grandmother must have loved you! Every year, I buy a few boxes of gooseberries and get friends to help with topping and tailing them so that I can cook them up and freeze them for use in the depths of winter. Every year, I tell myself, never again. It is such a boring job! But I do like the taste of gooseberries. Around Christmas last year, a friend offered me some MORE gooseberries - from her freezer. It turns out that she had simply frozen them whole. It was a very easy job to snip off the ends with a pair of scissors, cover them in sugar and put them in the pie case. Mixed with some of my stewed gooseberries, they tasted really good as long as you avoided the charred base! Next time I won't be lazy - I will put a rack in higher up and will use my thick lodge skillet to shield the pie bottom. Oh yes, and I will check on the pie after ten minutes, not twenty!

That looks super good @Aussie Ora

Hmm. I have never thought that cooking oysters was a good idea but then again, I haven't tried them char grilled. Will definitely give this recipe a go. The Husband is super happy with his new oyster knife so it won't be difficult to persuade him to try it out on a few more oysters soon. One thing I did not reveal yesterday was that my KK cook also included a gooseberry pie. I managed to incinerate the base but everyone had some and my friend really liked the smokey flavour on the gooseberries even though she does not normally like gooseberries. I am willing to believe that smokey oysters are a new sensation that is worth trying.

Awesome. Dennis churns out fun stuff so there will always be something to drop hints about. I don't think I have seen a black KK32, should be great. Looking forward to some fish cookery from the pescador!

Thanks @MacKenzie. I never remember to experiment in between cooks but have now left the motor out to remind me to have a play next weekend. Things tend to turn at first but then go slow and stop part way through the process. Jamming the motor against the wall stopped it leaning away from the KK and losing connection partway through the cook. That makes me think we cut the rod just a little bit too short. Will have a play next weekend and will then see if I can get another rod or motor if that is what is needed.

Some food and some questions for y'all. First a gratuitous shot of the oysters we started off with. The Husband picked up an oyster shucking tool that was used for the Guinness Book record and there was much less swearing than usual. In fact, there was no swearing at all and the oysters were delicious. I am not getting the best performance out of my rotisserie motor. It does not seem to key in as well as it should and I have not worked out whether it is because we cut the shaft too short, or not. Worked out OK today because I pushed the motor against the wall once I'd installed it. I would be interested in what motors others on 240V power use. I spun two half legs of lamb in one KK and smoked a moussaka in the other. The mince for the moussaka was baked in the oven for half an hour to start with to brown the mince and drive out the fat so I could drain it away. Neat trick that I picked up from a Tom Kerridge recipe. As you can see, I still have some venting marks on both KKs. I will have to try the magic eraser that you recommend as it sometimes makes me wonder whether the KKs are still venting. No soft spots or smells though. Anyway, everything turned out yummy.