tekobo

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

Tacking onto this thread because I received my care package from @tony b this morning. The Husband came in with a parcel and said "It's from Cedar Rapids". So exciting! I finished my chores and then sat down to open it and fell about laughing when I pulled this out: Maggi cubes! They smell and look just like they did from my childhood. I haven't used them in years for "fear" of MSG but I also know that my Nigerian stews haven't tasted the same since. Will give them a go when I next cook up a stew, thank you. Thanks also for the hot sauce, peanut butter powder and suya pepper @tony b. I will try out the suya pepper at the earliest opportunity and report back.

What a theme! Looks great, well done.

That's why this is fun. Other people might enjoy your food but striving to do it mo' better is what makes all these tweaks and tricks so much fun to try out. Good luck!

Well? How did it go??

P.S. I like how you numbered your skewers @tony b. Looks like a full-on professional tasting. Never had suya with corn but timing may mean that your spice arrival will coincide with my corn ripening here. Fingers crossed!

You had me at "my nose was running". Get me some of that No 2 Batch. Please. OK, Pretty Please.

Hmm. I like the idea of getting a good crunch on the outside and a soft inside using a Konro. As for the fondue and raclette jokes - I know @Pequod's wife is wise to all of that. I am just looking forward to him trying to explain how he is going to cook the goat on his, sorry her, Konro.

You're too kind. We completely highjacked your thread @Scott.W. Sorry! I hope you do end up with a KK. As others have said, a chat with Dennis will help with exploring what is best for you.

My question to @Pequod was really about wanting to understand the definition of "true" two zone cooking. In practice, that is pretty irrelevant and I think I have learned something useful from this thread - thanks @Scott.W for starting it off Dennis' illustration showed the difference between indirect and direct cooking. Pequod's description of how he uses his 23" reflected mine i.e. cook on indirect side on the main grate and then switch down to the lower or sear grate for the direct cook. He also talked about increasing the temp when he came to do the sear. I generally just keep the same med-high temp through out. Now I think I am going to try something different. Use the lower grate throughout. Cook on indirect side at medium temp and then crank up the heat and move the meat to the direct side. No hassle and, for the level of accuracy/finesse that I need, I think it should work.

What amazes me is that people fall for those scams. Greed gets the better of them I guess...

Welcome @Scott.W. I was a complete novice at kamodo cooking when my KKs arrived last December. I was able to set them to work within hours of arrival. They are super easy to use and they just get easier over time. So nothing at all to worry about if you are already accustomed to this style of cooking. As for size, anything smaller than a 21" has limitations. I have found having two KKs is the best solution for me. It means you can cook at different temps and different modes at the same time. And many people end up with two or even more once they get into KKs. In my case it was a no brainer because they had to be shipped to the UK with all the attendant customs clearance costs so doing it once made the most sense. I got a 21" and a 23" in the end. @Pequod is a strong advocate of the 32" and I am guessing he is right in that you will be hard pushed to find something you couldn't fit onto a 32". However, I am not sure about this "true two zone grilling" thing. @Pequod, what does that mean? I have my 23" set up for two zone grilling and it works for most things for me, including cooking whole fish.

Gosh, I am soooo jealous @MacKenzie! The konro grill looks great as does the food. Was it a different way of cooking? How would you say that it complements/contrasts with KK cooking?

That'll be great Dennis. Might that mean that you will also be able to ship to the UK and other countries or just the USA?

Thanks @Pequod, I can feel something pushing me towards the smoker. Not bad if it is the only thing I missed off my original order but now want. Oh yeah, and a 22" table top and/or a 42", just for the hell of it. Waiting for that lottery win. The goat that comes with the 42" will come in handy. Lovely looking brisket @sfdrew28. How much did it weigh? I think it was you who was puzzled by how fast my briskets cook. I assume it is must be because my briskets are smaller but I don't know by how much. I have loved my good brisket cooks but I suspect that those of you who can buy larger (and grain fed?) briskets get a different taste experience.

All this talk is pushing me to the "buy a hot/cold smoker space". Good job! Keen to see how @sfdrew28's brisket cook goes. Also interested in the difference between this and the smoke pot. For a start, it would seem that the Dennis smoker will keep going for longer. But is there a better/different flavour with the smoke pot?

I love it. Nigerians are, unfortunately, known for internet scams and drug running. I was worried that a "consignment" of suya spice from Lagos, sent on by a Nigerian in the UK would attract unwelcome attention. But no, the suya spice has made it past sniffer dogs in Canada, USA and now Australia. What fun. Our reputation can't be all bad. I hope you enjoy both versions @Aussie Ora.

Naaa. Mummy is still in Lagos, Nigeria. I told her about the cook on the phone. The Husband, on the other hand, is here and found the large one I gave him chewy but loved the smaller one that followed.

I wouldn't want to be in the area when they took those ropes off! I can imagine him getting angrier and angrier as he lay out there in the sun....

P.S. The oysters were strange in a good way. Their briny taste alongside the mayo and hot dog worked well.

I agree. We did drink some red wine but I really want to get to a cocktail and dog combo that he would have liked. Onwards and upwards...

The great thing is that once you finally get your KK, all memories of these trials fade. Life-after-KK-arrival is really that good.