tekobo

Nice looking cooks @alimac23 and @MacKenzie. Ooozy melty cheese. Yum.

I know, it's been a long time... My mother's visit was delayed by a month or so and when she did finally turn up, she didn't bring those authentic suya pepper ingredients that we were all waiting for. Instead she brought me two versions of suya pepper from two sources which tasted pretty much the same! What she did do, was bring me about eight mysterious bags of spices for making pepper soup. I hadn't asked for them but an aunt had obviously decided that that was what I was missing and should really have. I remember @_Ed_ saying how much he loved Nigerian pepper soup so I thought I would post the details here. Well, I say details. I didn't get around to cooking pepper soup when my mother was here and when I unwrapped everything this morning I had this, very exciting, array of spices: and this completely incomprehensible set of instructions in her handwriting: I called my mum to try to make sense of it and she had only scribbled this down in a hurry as she was leaving and didn't know which name applied to which spice. It doesn't help that most online recipes refer to using "pepper soup spice" or "Maggi/other stock cubes" and don't get down to the detail of each spice that goes into the mix. This old bottle of pepper soup spice that I had didn't give me any clues either. So, I did what any self respecting cook would do. I made it up. It came out great. Haven't actually eaten it yet, just tasted in the pot. Need the flavours to meld. Will report back later in the week. In the meantime, here is a link to a pretty photo of what it could look like: http://sisijemimah.com/2016/11/11/assorted-meat-pepper-soup/

I got to my local grill house before they managed to package up my dinner. Here is a photo of their grill and grill master, cooking my yummy lamb ribs and chicken wings, amongst other things.

Two disclaimers: First this is a book about yakitori and is more suited to a konro grill than a KK and second, I have included the link to the book at amazon.com where there are two favourable reviews of the book. Don't be led astray by the ill informed review on the amazon.co.uk site. Based on what I have cooked from this book so far, I love it. It is all about the chicken and is very clear and precise about how to get those little, grilled morsels tasting as good as can be. It starts with lots of pictures, showing you how to separate out every piece of a whole chicken. Then there are pages and pages, showing you how to prepare each piece ready to thread on the skewers in exactly the right way to achieve a beautiful and beautifully balanced skewer. And then there are photos and instructions for how to cook each piece, whether it be wing, inner thigh, breast or the more challenging thyroid, soft knee bone or neck. And it's not just about the meat. There are lots of recipes for sides and cocktails. A complete meal and a great book. I commend it to you. https://www.amazon.com/dp/0714876453/ref=cm_sw_em_r_mt_dp_U__UOf6Bb1XTPE12 The above is the theory. In the real world, things are not so perfect but they did turn out tasty: 1. Boys and girls, do not try this at home without very good ventilation. The dangers of carbon monoxide poisoning are not to be underestimated. That hood vents to the great outdoors and I have ordered a carbon monoxide monitor, just to be sure. 2. This book encouraged me to be adventurous. It showed me how to prepare chicken gizzards (on the right in the picture below) and hearts (not pictured). I am very familiar with gizzards but had never quite managed to bring myself to try chicken hearts. Both came out very well on the konro grill. As did the chicken thigh pieces on the left. 3. Don't let perfection come between you and a good bite to eat. I didn't have any fresh chicken legs so I ended up using some sous vide thighs for the skewers and rigged up a series of skewers to deal with my severely unbalanced chicken drumsticks. 4. And do pay attention to the sides. This was rice with crispy chicken skin from the thighs. The sous vide eggs in the middle get mixed into the hot rice just before you eat it. Delish! 5. What tips did I pick up? Keep rotating your coals, the temperature varies through your cook and the binchotan would get red hot at the bottom, right next to the vents. Spray your meat with sake to help caramelise without burning. Don't fry the chicken skin like they say, it is better baked. Probably start off with more coal than I did so that the coals are closer to the meat when you are cooking. Lots more to learn. Next I will try to cut up a whole chicken and emulate their beautiful presentation in the book.

What a beautiful char you got on those steaks Aussie. I bet they were delicious.

Congratulations on a safe landing @BBQ Iguana Looking forward to pictures of the unveiling and your first cook. Welcome!

Great looking ribs. I think you have fixed the menu for lunch here tomorrow...

You tease! Beautiful new baby you have there.

Thanks Tucker, that makes sense. I could sometimes do with more low and slow space and a third KK, not necessarily a large one, could help with that.

Very nice Tucker. So what are the sizes in your line up now? And why didn't you go for the 32? No need because you have the real estate that you need in multiple grills?

Only teasing, they look lovely, vibrant mode or not. I just love how you get the ribs falling off the bone and juicy at the same time.

What lovely cats Bruce! I think you have made that sink way too cosy for them to choose any other place to sleep. I see food, a nice warm towel lining and no room for you to have a brush and a shave. Have fun, little kittens are great to have around.

Tee hee. Are you sure that you are not just painting them on? Your smoke rings are so beautiful.

Well. I have to say that I am in love with Black Betty. It is great to be able to live out my 16TT fantasies through you. Glad that she fits right in with your arsenal.

Awesome! I love the fact that you have managed to hide a KK. Even a 16" is a thing of some substance. Good luck with the will!!!

Wow. What a fabulous set up! And a cute pooch to complete the picture.

Steak, chips, pepper sauce and an adult beverage. What's not to like???

Super cute kitty and yummy looking pizza Mac!

When I was looking to make my purchase, @Paul helped me out with some advice and a photo. Here it is and good luck with your purchase!

Thanks, that is helpful to know Tony. I too have a batch of chillis left on the plants but am not sure if they will ripen before the winter sets in. Down to freezing here overnight last night. Good luck!

Last week I made a few jars of lemon kasundi, using a couple of 7 pot chillis. This weekend I made this lot: The two on the left are the start of Louisiana style sauces per @tony b's recipe. I am on the road this week and thought of bring them with me in the car to do the checking for mould but I thought that would be a step too far. The ghost chile hot sauce recipe contained enough tomatoes and sugar to soften the super hot chocolate bhutlah and bhut jolokia peppers. A nice soft heat results. I used the Jamaican hot peppers in the Belizian sauce. Looking forward to breaking into these over the winter. Still have quite a few very hot bhut jolokia peppers left. Will dry some but am still on the look out for a good recipe.

Don't you just love a roti cook for the quick clean up? And the very very tasty results. Good job!

I will do. The football season has been fun so far. Things getting to the serious stage now. Next few weeks should give us a better idea about who is who and how I should bet in order to win some rub off you. Patience young grasshopper, patience.

Yeah, the KK came in very handy. I had read about putting the binchotan out in water but you also have to dry it out before using it again and I am not so sure about that as the weather gets colder. Also, I wasn't ready for super heated water I already love this grill. It is fun having that active, and very instant, interaction between your food and the fire. It was great Bruce. It is a Chinese recipe and the wings are normally deep fried. I guess I can claim that this is the healthy option.

I finally got around to harvesting my chillis today. Here they are. I am a little worried because I have lots and lots of two super hot varieties - the chocolate bhutal and the white bhut jolokia. Hmmmm. I see fiery times ahead.