tekobo

Yum. Really tasty looking steak @jonj!

Awww. My other favourite colour! Super. It's gonna be awesome. Do you have any "in factory" photos to tease us with? And yes, dinner would be great. Will bring some meat.

I'd be super happy with that. Delicious looking meal. I hope you win!

Sooooo happy for you @Wahoo! I am trying to figure out how to get to Bali next year to see a 42 but now that I see you have one on the high seas and heading my way, I will camp out at the port and follow it to your house! Great. Really looking forward to your delivery pictures!!!

Hey there John. Welcome to the circle of fanatics. I know that you have researched and decided but I would like to add the idea of having two KKs. It sounds like you cook for a number of people at once and having a second KK really increases the range of what you can do. Low and slow at the same time as grilling, sides, desserts, all come out great on using the KK(s). They are also so fuel efficient and air tight that you use much less fuel than you are used to and you can turn them off just as soon as you are done to preserve your coals for another cook. Also, turning them up for grilling/searing is fast and easy. Did I tell you I love my KKs? Don't forget your non-Dennis accessories. My current go-to's are my MAPP torch, leaf blower (I resisted for ages but they are great for getting the fire going), MEATER wireless thermometer and a super cheap ash vacuum cleaner. Oh yes, and I wouldn't be without my smoke pot. In the absence of a hot/cold smoker from Dennis it is a good, self contained way to get your smoke. Good luck and I look forward to following your journey.

@tony b, we say biscuits, you say cookies. You say biscuits...you mean scones! I had to google a photo of an "American biscuit" to figure out what you meant. Yeah, you can add scones/biscuits to the list of things this versatile pan can do. I think Lodge should give us a cut of their profits.

This says it all @MacKenzie. It took EVERYTHING in your fridge to make that chicken breast taste good!

Er...no. Thinking I should though, given how nice your bread looks. Have you tried it in pizza???

It looks lovely. With no one standing right next to a 42 you could, just about, imagine it is a regular size BBQ. Looking forward to your delivery and cook pics!

It's a Lodge pan. I bought mine from a catering shop when I was on holiday in NYC. Not v expensive at all when bought in the US https://www.amazon.com/Lodge-L7B3-Cast-Biscuit-Pre-Seasoned/dp/B00063RX7O/ref=sr_1_2?ie=UTF8&qid=1533381837&sr=8-2&keywords=lodge+muffin but it looks like it is £54 if you buy from amazon in the UK and $89 if you buy it in Australia. I am not sure if this Australian version is as deep but it is certainly the right form factor https://lodgecookware.com.au/cast-iron-mini-cake-pan/.

Oooh. I am very happy about that Mac! You won't regret buying the pan. It is good for muffins, Yorkshire puddings AND clafoutis. And will outlast any of us alive today. Best of all, you almost never have 7 guests and so there is usually at least one extra pudding for you or, if you are feeling super generous, one of your guests to munch up.

Yes, I agree the combo looked great. The Husband likes tacos. I wonder if I can convince him that a 42 is key to cracking brisket tacos??

@MacKenzie you are always so kind, saying nice things about my seafood cooks even though you can't stand the stuff. It is nice to have the opportunity to reciprocate. Even though I cannot see the point of chicken breast I must say that your cook looks very nice indeed. Good luck with the garden!

I am sure your Akorn has served you well...but the difference is clear!

Cool. Long list of ingredients but all/alternatives are easily sourced. Will be trying that soon myself. In the meantime mother and aunties in Lagos are busy sourcing different spices and versions for her to bring over when she visits. Should be good fun!

So very beautiful.

My box of goodies from @tony b arrived in super quick time. Here is the bottle Tony's home made Aji pepper hot sauce and sachet of his own suya blend along with some extra peanut butter powder to so I can try his recipe myself. Next, I did something totally inauthentic. The men who traditionally cook on suya stands in Nigeria are from the north and are generally Muslim. Therefore pork is off the menu. But I had some very good cubed pork leg and that is what I cooked. The three on the left hand skewers are covered in Tony's rub and the ones on the right are sporting the Nigerian Ikoyi Club rub. More colour in Tony's rub. Obligatory on the fire shot Set up for The Husband to blind taste Plated with some yummy ratatouille (more on that later). The verdict? Tony's nailed it! The Husband declared Tony's more interesting, with the same start note as the Nigerian suya but a more "fruity" middle note. I say Tony's is slightly more gingery. The reality is that after a few bites (and a fair bit of wine) we genuinely couldn't taste the difference. Well done Tony. I could take it a little hotter and might amp up the chilli but it is not all about heat and the taste is v good. Now waiting for you to reveal your secret recipe so that I don't have to rely on supplies from Lagos. P.S. the aji pepper sauce is good too. I had an improbable combination of the hot sauce with my homemade version of @ckreef's blueberry sauce, my home made potato chips (fries to you), a couple of small pork chops and salad for breakfast today. Full on yummy.

AND you have a mega advantage, being in Australia. Tuesday will arrive 9 hours earlier for you than if you were still in the UK. Hurrah!

Phew! My brother in Texas had said he would ship my XR-50 to me last Friday. Luckily he was his usual slow self and I was able to order this corn stripping tool just in time. Hopefully he will get around to sending both on to me by the end of this week. Don't you just love the KK shopping channel?

Loving the idea of doing "little" cooks on the Konro. Looks good.

Ha ha. I was with you until you put toad in the hole in a burger bun! Really? Great idea, making toad in the hole on a KK. Must try it sometime soon...

Thanks again @tony b. Will do a taste test and report back on the suya pepper and the hot sauce.

This sauce was an instant hit here! And so easy to make. All jarred and waiting for their debut. I am thinking a nice piece of grilled pork...

Tee hee. That would have been some trick! @MacKenzie I use the cast iron Lodge muffin pan. It is just great (or grate, following @Steve M's line of thought!). When I take the meat off for our main meal, I put the muffin pan on so that it gets nice and hot while we eat. When I am ready, I whip up the batter in a jug, put a bit of clarified butter in each hole, spread it about and pour the batter in. Fruit gets dropped in quickly and then I leave in KK for about 15-25 mins. Puffy and delicious. Everyone eats up really hot and fast. Some choose to adulterate with cream or ice cream. I don't. Always fun.

Clafoutis cooked on the KK is turning out to be the hit of the summer. I use this really simple recipe https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430 and everyone, young and old, loves it. Getting them a little burnt and crusty on the outside makes them taste really good. Rhubarb clafoutis Seedless grape clafoutis