tekobo

That looks fantastic @mk1. How did it taste?

Ha ha. No. If money were no object and I could figure out how to magic up some space, I would trade my current two KKs for a 22TT and a 42. I think that would pretty much cover my KK needs AND it would be great fun, making a decision about a different KK colour. In the meantime I am still loving Milk and Meat and must just head out to fire Meat up for tonight's winner winner chicken dinner.

That looks great @Scotte. The 16" is cute but this 19.5" will be so much more versatile. Hurrah!

That's what I say to myself when I find myself worrying, with a tape measure, about the exact spacing between my seeds when I am planting on my allotment. Makes me feel better when I fall short of The Standard.

It was a particularly wet and windy night here so I was happy to be grilling indoors! I got the coals going in the KK and brought them in to fill up the konro grill. Have now ordered a super cheap camping pot with a lid so that I can safely transport the coals into the house. How was your trip to Ireland Tyrus? Enough Guinness for you?

I hadn't seen them before myself either. I wasn't aware that we had such a wide range of spices at our disposal back home. When I was a kid Maggi cubes had taken over the culinary world and I guess MSG trumped everything else. I worked my way through the spices by trial and error. Some of them I could guess by looking at a number of recipes and, as you and @MacKenzie spotted, there were a couple of peppers - both in the form of long pods and small peppercorns. The stuff in the top left bowl was mouldy so I through them out and I broke the pod in the middle and extracted some seeds. I figured my auntie wouldn't be trying to kill me so I ground them all up and added them to the soup. It tasted great. Very happy.

Big Momo looks like she is here to stay. And very beautiful she is too! Welcome.

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!