tekobo

Great cook. Even greater discovery for me. I had not realised you could hang your grills off the side of your KK. I am guessing/hoping that I have the right piece to do that (probably) and the space (possibly not). That will be great if so! Will check when I get home tonight. I learn something new from this forum every day.

@Steve M I like your ribs but, weirdly for 6:52am on a weekday morning, I am even more attracted to the cold beer that you have as your profile picture. I will blame it on the heatwave that we are having in the UK rather than my latent alchoholism. Looking forward to a cold cider later.

Well, here is the short and long story of Pizza Sunday. The Short Story: The Pizza Bible 18hr + 36 hr pizza dough was the favourite of all four tasters. The Long Story: I am finding Napoletana pizza making interesting but difficult. Some new error categories will need to be created for the following. As always, I am very grateful for critical feedback to help me improve. Interesting start is the imported Italian tomatoes that The Husband bought for making the sauce. They came out of this tin and are responsible for the orange, rather than red, sauce that you see in the photos. Tasty. The Ken Forkish Enzo dough (10 hrs) is in the top row in this picture. Massively risen and bursting to get out. The Pizza Bible (18hrs poolish + 36hrs dough) are in the pan below. This is the Ken Forkish dough looking very sorry for itself prior to shaping. I used fresh yeast in place of the instant yeast that he called for. Multiplied quantify by 4 to come to a minuscule 0.4g of fresh yeast if I remember correctly. This is the Ken Forkish dough cooked. Shaping sticky dough is not my strong suit. The stone temp was approx 500F and dome temp varied, over the span of the 7 pizzas I cooked, between 550-650F. Here is the Pizza Bible dough being released from the cling film. More flouring required? Or ditch the cling film? Here is the Pizza Bible dough, cooked. I added the mozzarella two minutes from the end of the cook and we added basil leaves at the table. Here are the Nancy Silverton dough balls. They were the most complicated to make and included ingredients such as wheatgerm and honey. They were covered with a tea towel and had a skin on them which collapsed when I came to work it. Can't remember if she said to wet the tea towel. I probably should have. The Nancy dough was easiest to shape. Interestingly, the first thing one of the tasters said was that it tasted more "bread like" than the others. Given Nancy says she developed the dough using bread making principles that is probably not surprising. At 4.5hrs from start to finish it came a close second to The Pizza Bible dough.

@ckreef fresh corn is awesome. I grow it on my allotment and make a rule of picking it just before I leave, getting home and popping it in the pot and eating it just as soon as I can. The sugar levels are said to drop massively from point of picking and it is worth trying a cob - either boiled, or better still, cooked in its skin on the KK as soon as you possibly can after acquisition. I got all dramatic and got one of my friends to have her pot of water boiling so that she could pop the corn in as soon as I dropped it off at her door. This was the email she sent me shortly afterwards: "THANK YOU very much! I thought that when I reached the age of 70 there wouldn't be any great new experiences to be had(plenty of nasty ones tho', mostly health related) but the sweet corn you delivered to me yesterday....and greedily devoured within ten minutes ,were a wonderful new experience.You did warn me didn't you,saying if I hadn't eaten corn straight from the plant then I had missed a great experience....how right you were. The sweetness was almost unbelievable. A real teat,thank you very much" Needless to say, I was delighted. That said, I have had good results from freezing cobs whole and putting them on the KK in the depths of winter. A great memory of summer.

Tee hee! To coin a phrase: Welcome to the Addiction.

Those steaks look lovely @RandyS

How did you get on?

Here we solve the who-will-eat-the-chicken-breast problem by inviting friends to eat. Under normal circs I hate it when people respond "I don't mind" when you ask them to express a preference. When a whole chicken is involved that is the perfect answer. We dump the chicken breast on them and depending on how hungry we are, The Husband gets a whole leg and a thigh and I get the wings and a drumstick. Or we fight.

I am not a big fan of chicken breasts but even they look good! The drumsticks and wings would be eaten by now if they were anywhere within range. Delicious looking cook. Bet it beats Nandos hands down.

Brixton has changed so much since I lived there when I first started work in the late 80s. If you do go, see if you can get into the restaurant Salon. I hear it is rammed at night but I had it to myself one week day lunchtime and the food was great. They made croquettes from the "new" ingredient that seems to be everywhere these days: Nduja sausage. I know, it sounds African but it is actually Italian and does live up to the hype. You should drop by on the forum more often. Two killer next cooks from one post - goat tacos and smoked goat shoulder. I am on it!

Beautiful!

That is so naughty, feeding a Scotsman pepper soup without a preparatory training regime! and Have you tried to make pepper soup yourself? It is relatively easy. I get great goat with bones to make the stock and then use a bought bottle of spices to achieve the distinctive pepper soup taste. I reckon you can do the same with shop bought chicken stock and cubed goat. If you can't find the spices in London I can see if I can source them down here or you could buy/get someone to buy them for you when you are next out in Nigeria. Piri piri - yum! How great is summer this year? It is so good that I have declared it the best summer of my life so far.

Hmmmm indeed! I see you have a 23" and a 22" hi-cap already. Keen to know a) how you justified a third (as if one has to!) and b) how big you have gone this time.

Hot soapy water is proving to be my go-to cleaner. Works well for soaking the grates once they have cooled down. I have to admit that I didn't clean any of my grates before I started cooking the first time. It all looked so fresh and clean and I expected the heat to burn off any germs.

Yippee! Man up! This stuff is on the milder end of the suya spectrum.

So looking forward to your photos! Welcome to the cobalt blue club.

Tonight's mystery meat suya cook was fun. First I had to skewer lots of meat. At the top was calf's liver, middle left was pig's kidney and the rest was goat loin. Lamb's kidneys from New Zealand via the freezer section at Waitrose. I went easy on the rub as my mother-in-law doesn't like the heat. I pressure cooked the Italian chicken gizzards for ten minutes or so to avoid a chewy skewer Gizzards all skewered up First batch of skewers in the obligatory on KK shot. The now obligatory @amusedtodeath-day-lily-in-the-background cooked meat shot. The white bowl contains extra suya rub for people to add their own post cook. Hotter cook for the second batch which turned out just perfect. Dad loved his calf's liver. Don't tell him I am a Daddy's girl. P.S. It all tasted good but I am now certain I don't like pig's kidney!

Lovely cook @_Ed_. Can't tell you how happy this makes me. I hope this helps to build your son's curiosity and enjoyment of suya and all the other fun things from our home countries. Absolutely! The Husband is in the middle of making up some goat stock. He does this in the expectation that I will turn up at some stage to turn it into goat pepper soup and maybe even his favourite, chicken gizzard pepper soup. Beats chicken soup for clearing a cold hands down!

Hi Bruce. Yes, suya is usually pretty spicy but you can taste and reduce the amount of rub you use to suit your palate. I did that this evening as my mother-in-law doesn't like so much spice and it worked well. People who want extra spice can add it as they wish.

Great that you were able to find suya spice all made up Bruce. I do hope you like it. I think it is funny that you are deferring to me about advice on cooking suya when all my experience of suya has been buying and eating it, save for cooking it this Saturday. That means I have the same experience at cooking suya as @Pequod and @tony b A combo of their methods works - a bit of salt on the meat first for a little while and then the suya spice/pepper/rub with some oil to spread it around and help with the cook. Worth tasting it first to judge the heat and the amount that might suit you. Cooked fine with direct heat low down in the KK but I suspect it could be very good with a yakitori/konro grill.

Yes they are very very beautiful. I have a couple of varieties that look dull by comparison!

Ha ha @_Ed_. That is really funny. My family situation is the opposite. The Husband and his father were both in the forces and have eaten and drunk their way across the world. Both my parents, returning to Lagos with post graduate degrees from Stanford, were much more circumspect which is why I never got to eat the most risky (=best) street food when I was a kid. Boo.

Looking forward to seeing the results of your cook. I have the in-laws coming tonight and have gathered a load of offal to try out suya style. When I was a kid I only ever eat plain beef suya and thought the mystery meat sticks were weird/potentially bad for you. Looking forward to a grown up try-out.

Nice to meet you @_Ed_. Also nice to know that you know how it feels, waiting for the suya to come off that stall holder's grill, onto the paper and into your mouth. Sounds like you were in the oil delta - not that safe a place to be sometimes.

Oooh, that looks interesting @amusedtodeath. What do you mean when you say you "put up some peas"? In my world that would mean planting them but am I right in guessing you have vac packed fresh beans and peas to freeze?