tekobo

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???

That smoked salmon looks really good @Chanly1983. Curious about the use of ice. Why were you using it and what effect did it have on the final product?

Another @Aussie Ora special combo! The ribs and slaw look great.

I think this is where I come in and say that food cooks best on cobalt blue pebble. And I can prove it! Whatever your choice of size or colour you are into a very exclusive and special group of people. Welcome.

Ahh. American dialect is interesting. Suffice to say, I won't be searching for or using that word again!

Breaking one's duck on a thread about a chook feels appropriate. Twice I brought home armfuls of kale from the allotment and twice I never quite got around to making that smoothie. I am not that good at incorporating veg into my diet so I am hopeful that getting into the habit of whizzing and drinking will mean I use my crops AND "eat" better at the same time.

Won't dwell on this recipe as it is a non-KK cook. Followed the instructions here http://www.huangkitchen.com/marmite-glazed-pork-ribs/ and marinaded and deep fried the ribs. As insurance against hunger I had a couple of deep fried ribs before I rolled them in the marmite sauce. Here they are in the wok: Here they are on my plate with some KK roasted beetroot, something else I am learning to like: They tasted really good. I slipped a bit of cayenne powder in where the recipe called for pepper and I might reduce the maltose and honey by a third on any future try, just to cut the calories and sweetness count.

I'm growing a lot of kale this year. I read that the nutrient value reduces relatively quickly after picking so I thought I would do the greenhouse to smoothie maker to tummy in minutes test. Whizzed up a pile of kale, a pear and a lime. It was really tasty for something that is so good for you! That has broken my duck and I am now going to make the most of my crop by having a smoothie at least every other day.

That looks great Mac. I was just about to make myself a kale smoothie. Will stick with the plan but lunch is now very much on my mind!!

@Pequod, I think the nice man already told us what size and colour. Looking forward to the unveiling @chris hale!

Beautiful jpb. Welcome!

Cool. One for me to try too! I guess it will work with Vegemite too. Can't claim to have any patriotic alignment with marmite here - still hate it straight out of the jar. We've been eating a lot of steak lately and so I just left the splitter in the 23". Will see how that works for the summer - might be good as I have quite a few chops and things in the freezer that are ideal for moving from indirect to direct heat.

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

Boy, that sounds like a major undertaking! Looks great. As Bruce said, that must have been a big party!

You would be a fool not to!