tekobo

@5698k's post about the Fireboard reminded me of this post about the Maverick. With no sign of the MEATER block, I thought I would take a look at the Maverick XR-50. Can't find it anywhere. Not on amazon.co.uk or amazon.com and the link that @Pequod posted says it is "sold out". Have you all been secretly buying up all their stock??

Smoked blueberries. Who'd have thunk it? Does the end result benefit from this extra stage or would you stick to the original recipe @ckreef? More to the point, what does Mrs @skreef think of this new innovation?

Ha ha. Pleased that Nigeria will be represented. Remember that old expression? Some of my best friends are black? Well, some of my best friends voted for Brexit and for Trump (not the same friends given the geographic challenges). What the current politics draws out is the differences between us. I think it is a good thing that we are more aware of those differences but I sure as hell have no idea how we reconcile them.

OK. There is a certain irony in the fact that the two most vociferous opponents of marmite @Pequod and @tony b have managed to trick me into hijacking my own thread. You evil mind benders you! Explaining my suya dilemma is difficult on this first world BBQ forum where we all know our meat. The issue is that I genuinely cannot remember talking about cuts of meat when I lived in Nigeria. Admittedly I was only a kid but I remember meat like beef was categorised as a) "meat" = joined up stuff, b) "shaki and lots of other names" = the fun world of offal and, if you were being particularly posh, c) "fullay" which I later discovered = fillet. I texted a friend from the north today to ask her if she knew what meat suya is made from and said "Hi. No sorry." When I explained that I needed to tell some weird Americans she said "I think it is just very thinly sliced meat from wherever". That pretty much sums up our approach to meat and explains why I have been struggling to settle on the right cut when the reality is any cut I like for barbecuing would be right. I remember raw suya as broad, thin, cross grain cuts of meat soaking in what looked like a marinade of oil and rub. I also remember there being the occasional, tasty bit of fat. My guess is that fillet or skirt would be good but, given the amount of suya that gets eaten it must also come from other parts of the animal. Photos on these sites approximate best to what I remember: https://www.dealdey.com/deals/special-beef-suya-sausages https://abbeywoodcashandcarry.com/shop/meat-fish-and-poultry/suya-takeaway/ I will go on researching but I suspect you should make it with what you have. In any case suya also gets made with all sorts of other meat - chicken gizzards, goat, liver, etc so feel free to experiment. The key is the rub and getting the right level of hot pepper heat without killing the other flavours is part of the Russian roulette of choosing your favourite suya spot.

Hi @jarraa, how did you find the Nancy Silverton dough? I have bought the ingredients but have not got around to cooking from her book. I loved the look of your meaty/porky pizza.

Oooh. What a lot of lovely cooks! By the magic of the internet I have been able to start my day with sausage, chook, burger, pizza and rice. All really nice. No wonder I am not losing any weight...

Way cool!!! I am so glad you like it. They have the authentic dry rub look. It would be good to start a new thread with your recipe and method if you want. I can then add to it when I try it too. My dad is still here on holiday and he's been giving me the jeebies: "getting the right piece of meat is important, that is what the suya man said in Lagos. Ask a butcher who knows about suya". I had to remind him that he was in England and that the butchers here have never heard of suya. He is also insistent that any internet research includes making sure that the writer is a northerner. We are from southern Nigeria and suya is traditionally made by northerners so he thinks it won't be right unless I do it their way. As you can guess, the weight of expectation is even greater with dad here to judge the authenticity! Super pumped and happy that you enjoyed it so much Tony. Thanks for trying it.

Way hay! The best way to go - all in! Good luck. Looking forward to seeing the results.

The typical beef suya is my dream KK cook. My fear of disappointment if I don't get it to taste like the street bought original has held me back from trying this cook. Happily, you have no such expectations to hinder you @tony b. I look forward to seeing the results!

Naa no heating up, just the warm balmy climate we have here in England Something for you: I read that there was an aged version of Marmite called Marmite XO. Looked on shelves in my local supermarket, no sign of such a thing. Searched online and found a "limited edition collectable" jar of XO on sale on ebay for, wait for it, £60. You learn something new every day and it is not always useful!

The interesting thing @tony b, is that I never knew there were groundnuts in the suya rub mix. That is why I was so dismissive of your comparison with satay! I don't think the rub actually tastes of nuts. The primary flavours that I get are of ginger and hot peppers. From my perspective, suya is delicious street food from my childhood and teens. The rub and how it was marinaded were trade secrets and your only job was to decide which stand's product was your favourite and then get there before they ran out or before an impossible queue built up. The good news for me is that my Dad has brought me what looks like a year's supply of rub from my favourite stand. They do a particular cross grain cut on the meat that makes it easy to eat and the cook makes the thin(ish) slices really juicy and never dry. I have to figure that all out. May then move on to trying out rub recipes online to see if any are better than the one that I love.

Hi Tony, the only similarity is that they are both served on skewers! Suya is very spicy and much drier than satay. It is super good and I just need to figure out how the meat is cut and marinaded to get the authentic chewy juiciness that i remember so well.

Some people think it tastes like a dried bug crushed up!!

Thanks @amusedtodeath. Further incentive to try the Franklin method. I got into a discussion with a local who is married to a Texan and he was pretty sure that there was no way I knew how to cook a brisket right. He said words like "dry" and "tough". I showed his wife a picture of my cooked brisket and I think she would have divorced him and married me if she could. After all that build up, I will need to make sure that the brisket comes out great when I finally invite them round. I'm putting my money on Mr Franklin for that one. Thanks!

My marmite is relatively runny so I was able to mix it in with the other ingredients without too much trouble. See photo below. The old marmite was black and sticky but it mixed in OK with the other ingredients for the ribs, as you saw from the first picture. So, no special technique to pass on I am afraid.

Hi BonFire, I went with @Aussie Ora's advice about the fact that Vegemite/Marmite never goes off and so I used an old jar from the back of the cupboard for my first cook. It was sticky and black but dissolved OK. After the first success I thought I would splash out on a new jar. The difference was significant. The marmite was a much lighter brown and was soft and much easier to mix in. I still refuse to eat it neat but I think I will try marmite butter next.

Ahhh. That Nigerian rub is indeed a secret. I still have work to do a) to research it and b) to try to cook authentic "suya" on a KK. If I achieve the latter, I think I will cry with joy. Will post if/when that happens. The chicken wings were a good substitute and, happily, I have a few left in the fridge to try today. I might even see if I can wash the marmite off the others and re-coat them in a nicer rub. I chucked out the Korean stuff some months ago because I found it overpowering but it could be just the thing to mask the marmite marinade.

Funny you should mention brisket @alimac23. I had confirmation yesterday that my supplier is going to put some dairy cow brisket aside to age for me. Receipt is at least two months away but I was already thinking about how I would cook it. @5698k pointed me at the Franklin method a few months ago and I was thinking that I ought to have the courage to move from my standard rub to their simple salt and pepper treatment. It will probably take even more courage to risk putting marmite on a brisket given how long they take to cook and how much I love them! Will do a trial run with some other beef first. Thanks for the tip. Funny, yours is the first vegemite/marmite option that has, finally, drawn @tony b to the dark side!

Today was marmite chicken wings day. I tried this recipe: https://wholesomeireland.com/bbq-marmite-chicken-wings/ I also had back up. My dad is visiting from Nigeria and he brought me a Nigerian pepper rub, to I applied it to half of the wings. Here is the result. The marmite wings are at the top of the picture. I needed the back up. Meaty, yeasty wings? Yack. Not a good idea. Will soldier on, but this was not a successful experiment.

Yup! Stop being twitter and bisted, we love Bruce and we want a test run to justify our next KK forum induced purchase.

Hey Tyrus, I've missed your sense of humour. I still laugh whenever I remember you fessing up to not being snow bound and that you'd manage to fool us into thinking your Jack Russells were perimeter patrolling Great Danes.

Hi Bruce. Really looking forward to seeing your rice cook. Those donabes are so beautiful. It will be good to see how you find using one. Particularly as your instructions are in Japanese!!!

Ha ha. No. I am hoping it might go well with @mohctp's 32".

@mohctp, the first thing to say is that it is difficult to regret anything about getting a KK. It sounds like you have made the right choice, going for the 32". Everyone says to go as large as you can afford to. It would be really fun to see how you get on with a 42" in a domestic setting but, as @Pequod said, that is probably overkill. I bought two KKs, on the advice of others on this forum, and think that is really the best combination. I am amazed by the range of things that I can cook on the KKs and having two gives me the flexibility to go low and slow on one while I do the hot and fast stuff on the other. And when you have pulled the low and slow meat for resting you can then crank up the heat and start on the sides or dessert. The other scenario is when you are cooking a multi course meal, you can swap between the KKs and get food out bang on time. Whatever you do choose, it will be great. P.S. Have I mentioned the fact that I am in love with the 22" Hi Cap table top and think it would look lovely in cobalt blue pebble?

That looks absolutely lovely @MacKenzie. I am really grateful to you for introducing me to square foot gardening, it has been great so far. The only thing I don't envy is your weather. Frost in June? Really???