Braai-Q

Yeah. I’m pretty robust but it could ruin sausage meat and bacon. They were selling burgers with fingers sticking out the side of the bun too. It got huge media and PR attention. It’s a bit like Gunther von Hagens’ Bodyworlds.

I don’t know if it’s the repose or what but the woman actually makes me feel quite uncomfortable. I remember the scale and how well observed it was in reality and it would totally freak guests out.

I agree on the engineering but to be fair to Dennis, I think there are so many motors on the market (a quick search on Amazon) that it must be nigh on impossible to legislate for every single variation. Is this a OneGrill 50lb motor? I think it's one that Dennis actually offers direct so I'd expect that to be a walk in the park. You can fit the tool hanger without actually attaching the wire frame, that extra mounting plate will pack out the side and might solve your problem by creating more depth. When you say it's too long, I'm not sure by how much but I'd suggest adding the tool hanger plate and seeing where that gets you. I don't use it but have the plate on in case I ever change my mind. I'd probably not remember what the hell it was if I came back to it later! You could pack out with washers but that would not be as stable as distributing the load against the steel plate and I imagine the 50lb motor carries a much greater heft. Looking at your last picture, it looks like your plate is offset over the hole. I set mine so that the circumference of the hole was perfectly spaced around the body gear (where the drive shaft enters the wall of the cooker) and everything else aligned neatly and without fuss. Just give it a push to the right as I found mine fitted to the contour of the KK body better when I did so. The trick is to do it before tightening if that's not an obvious thing to say.

Brilliant. I've sent this to my butcher who expressed an alarming amount of enthusiasm. When I was working in London, we were right next to Smithfields Meat Market and Microsoft did a launch for a computer game (think it was Resident Evil). Computer games aren't my bag but they did an awesome approach as a nod to the game. This is what my local butcher did this year. I rather fear having shown him the human body parts above together with the Alien Facehugger video that I may have started something.

David - I've attached a shot of mine so you have a view of the final setup. Slightly different configuration - 32KK and I'm using a Weber motor. I wanted to get the OneGrill 50lb motor but the joys of 110/230v reared their head so can't offer specific help but looks like you're right in that the drive shaft going into the body gear is too long and will require trimming. If you're using the tool hanger, fit it before you put the motor on otherwise you'll have to take the motor off to install it. The inset area on the mounting bracket (where the washers and three largest bolts in shot are) should align with the two plates that sit below. I expect you can get away with it being offset but I aimed for the alignment to accommodate my OCD. 😀 I found it easier to install the wing nuts underneath to thumb tightness before using the allen key to tighten the bolts from above. When viewed from above, you want to be able to draw a continuous line between drive shaft in the body cavity of the KK and on the external drive that feeds into the motor unit. Don't overtighten them as you can force the mounting bracket down and it'll throw the external drive shaft out of alignment. There is some lens distortion introduced in the picture below due to the wide angle lens and due to close proximity when I took the shot - everything is straight / perpendicular. I used a small spirit level.

Optional accessories. 😅

Early prototype is the rumour. He went through a '70's Disco phase. You'd have to have him confirm for sure.

You're probably right but little boys can like disco balls too. 🤭

To be fair, the child looks quite happy with his abduction.

I saw this in one of those lifestyle magazines beloved of publicists and which seem to be an amalgamation of press releases for over priced, name endorsed products. Presumably because it's the Christmas edition and nothing screams Christmas like a giant disco bauble pizza oven. According to the article, it was a surprise gift and by the looks of things, they've stolen Dennis' 'Free Goat with every 42' idea and are supplying a small child in a toy car with every purchase. I felt duty bound to share it in case anyone fancied zhuzhing up their KK or creating a giant land beacon to confuse overflying aircraft.

I miss the Autobahn. You'd not want to go to Germany with me then! 😁

If you're on a modern iPhone, the easiest fix for this is to step back and make the 2x zoom do the work. You can pinch and zoom but better to use the optical lens than the 'digital zoom' although it will work, the quality won't be as good and the image will be a bit soft depending on how much zoom you apply. Due to the focal length of the lens, it compresses perspective sufficient to not include directional flare or reflection that you'd get if you were closer but still allows you to be perpendicular to the object you're photographing. I use the technique all the time if I have directional light behind me and don't want my shadow in the picture. You can also use a torch to bounce light off the ceiling to diffuse and even the illumination on whatever you're photographing.

Congratulations. I was expecting a different kind of new baby. 😁

Thanks @tekobo, I'm not here to scare people. It's a wonderful blend and I encourage anyone reading to try it. I did a comprehensive job of dry brining and really worked the Suya into the meat and compounded this with marinading. As skirt has quite an open structure, it penetrated the meat really well. Some might say too well. I must confess to not having cut it with onions and tomatoes which much like a Masala, I would expect would make all the difference. I have in mind a Raita to go with it next time but constructed with a Tahini base, I'll just need to reduce the viscosity of the Tahini a little.

Thanks Tony. I appreciate that but I don't think Mrs BQ did. I love Peri Peri Chicken in an unhealthy way and like it hot but I sometimes forget that I have to knock it back a bit for Mrs BQ. But I'll give her credit, she has worked up to the final stages of Hot Mountain having previously been a lost wanderer in the foothills of mild. Your comment about exit made me chuckle and reminds me of a TV ad which I recall was South African. I also can't remember which inappropriately phonetically named relief cream it was for but it featured a black screen and a piece of metal pipe heating up so all you saw was this circle and some of the depth of the pipe. The tip was glowing from white to orange to red. Cut to the end frame and product shot. Background hissing sound fx (of something hot being immersed into water) and v/o 'Product X. For instant relief'. 😆

I've been meaning to do Suya Kebabs for a while and I had them absolutely ages ago so much so the taste was a lingering and nearly forgotten memory. @tekobo very kindly sent me some Tekobo Approved Suya so I thought I would take the opportunity and make some this weekend. Spoke to our butcher and he had some good looking skirt so I bought just over a kg and dry brined it on Saturday then cooked them on Sunday. I didn't do much more than slice and massage Suya into the meat. Worked it through, double wrapped the bowl with cling film and into the fridge it went. I was feeling hungry and lazy on Sunday and couldn't be bothered with threading the kebabs (they'd be coming off anyway) so I just used a wire basket to toss them through over a fire. It's the same technique I use with squid in chili pepper. I just used some ground nut oil once removed from the fridge and worked it through the marinaded meat. Here's the fire which I thought was rather attractive and the food just after it went on. Unfortunately, clocks went back yesterday so by the time they were cooked through, light levels were low and a quick snap on an iPhone would have just been a noisy, dark image. Left overs are going into a chili con carne tonight together with brisket left overs. I did make the Suya ridiculously hot and I knew I'd gone too far when my wife turned bright red and started to try and climb into the pot of Greek yoghurt we had in the fridge. The last time I got into trouble like that was when I made a Peri Peri Chicken and used African Bird's Eye chillies and didn't deseed them.

Welcome on board. Great product, great community to be a part of. I see that everyone who has posted above has already attempted to empty your wallet and persuade you to buy any accessories you may have missed or not thought you needed. Some great forum teamwork! 😄 Some notes from experience - - Pebbles are the best. Especially black. Thermal efficiency, heat soaking. Cooks on black pebble KKs are scientifically proven to be better, moister, more flavoursome. I may be joking but I think the pebbles suit the shape best. - If you're doing proteins, the rotisserie is a great addition. Something about a self basted chicken. Pure perfection. - Get the tables with the stainless steel tops. If you ever spill anything, you don't have to worry as much about raised grain and it buys you a bit of forgiveness. - The cover is made of Sunbrella fabric which is typically used in marine applications. You can order swatches direct from Sunbrella to help make a choice before ordering but I've got them for both my KKs and both are very well made and have been templated to the extent that even the grill handle is accommodated. Every BBQ cover I've ever had has been a vague approximation of the shape and sits loosely, not so with these. I got bonus points for matching the covers to the cushion cover fabric of our outdoor dining chair cushions. I'm in the UK and the weather is generally miserable so I'd always argue that a cover is an essential item. Shout if you have any questions.

Thanks @MacKenzie. Really recommend the recipe. Tellingly, it's the only photograph I took!

Carne asada tacos tonight. Aged onglet, grilled spring onions, japano, guacamole and garlic crema. It's a recipe from Breddos which is a great taqueria that started out in East London. It's from their cookbook but a variation which has all the components of the recipe is available from Great British Chefs if anyone is tempted. I put way too much Scotch Bonnet in the chili sauce but the garlic crema cut it beautifully. Cerveza Pacífico Clara to wash it all down for the beer minded.

Makes me think I've been doing 'Corned Beef Hash' wrong all these years...

Good work. While I posted the recipe on to the forum, I tend to cook it on a Sage slow cooker so you don't need to wait for the KK to arrive before trying it. I look forward to your feedback and pictures. I think you're right on the ingredients but if you stick within a specific cuisine or adjacent, I find you maximise use and don't end up wasting ingredients by having them go stale. We tend to go through phases of certain types of cuisines for this reason but American BBQ is less problematic than mixing Indian, Thai and Japanese for example.

Probably worth tagging @DennisLinkletter on this. Assume it relates to all models.

Looks fabulous. There needs to be a time lock on this thread, I am looking at this during breakfast time in the UK and regretting that decision due to the inevitable BIF (Breakfast Inadequacy Feeling) that I will experience shortly. 😁

Not sure where you are Syzygies but recall you're in the US. Not sure how far off from Portland you are but a shop I know there would post some to you. When I was working in Portland, there was a great spice shop called The Spice & Tea Exchange - they will do All Spice - ground or whole for about US$3.30. They were passionate and service focused so I'm sure they'd be happy to help. I had thought of sealing the meat on the grill after a long marinade and then letting it slow cook in the mixture for a few hours to cook it through. It depends on the cut of goat, we're fortunate in being able to specify exactly what we want from our butcher as they raise them.

Checking the dimensions, 32 x 22 is what I'd work from as a template size. I've attached some pictures (excuse the grubby grill as it's been sitting out and I've not burnt off and cleaned it) which you can take dimensions from. Measurements taking from the widest horizontal and vertical points and left sufficient reference in shot to orientate against the overall picture. The other grills will be the same dimensions or fall within them. The reason I shared this one is because it is the most bulky to accommodate and you'll probably leave it in the 32KK anyway. As someone with a shelving rack that I use to store these, be aware of the weight. My wife can barely lift them but the moment I made the lift a little awkward by having it on a shelf, she didn't feel safe trying to get them out. The heft of them is unlike any other grill and you have to be in control of the weight putting them into the KK. As I'm taller, I'm the only one who loads them into the KK as I'm easily within my range of movement whereas she could lose control and damage the KK. Which would be a very dark day. Hope this helps and I'd be interested to see your solution when it's ready.