Search results

I got a big wooden pepper grinder. Still works. No idea about the brand. I got it as a birthday present, definitely more than 25 years ago. It has survived tropical, sib tropical & wet climates, although maybe I should sand it down and varnish again. Then again, who cares. It works :)

I was going to say the same as @JimK and then I saw you got a good deal etc. Still, honestly, all I changed/added on my 14.5 wsm is another little bottom grid, thats perpendicular to the original. Not tied together, but the 14.5 is obviously a lot lighter than the 18.5 Anyway: as for first...

I like Raichlen's books. Esp planet bbq and the BBQ bible The BBQ USA book doesnt interest me much. Maybe I have to check it out again. But cookbooks to me are suggestions, they give me inspiration, but I will chop & change @Ed Reilly : I cook on every type of grill, home made, bought...

OK. It was crap... Gone through 2 books by Stephan Leather and those are at least much much better. Still escapism, but who cares :) Now reading the Beatrix Rose series by Mark Dawson

I make my own (almost exclusively). I don't like a lot of salt, but do like a lot of spice, so I make rubs/mixes without salt. That also gives me the choice of salt, fish sauce, soy, fermented black beans etc as salt-source I buy whole spices and the pestle & mortar is my friend :)

Welcome back

I work with lump. I would say that your most important thing is the start. Get a chimney starter going till the coals are real nice & hot, but only throw a couple of these coals into your kettle and on the side you don't use for cooking. So 2 zone fire and meat on the no fire side

7 for "make this week"? That's your weekly menu sorted :)

I'm reading "the vatican secret" on kindle. So far it's OK. Escapism For £0.99, not too bad. After that, I need to check my downloaded book list.

Mine is very simple and made of scrap pieces I had lying around. Basically: flat bar goes around the bowl, the bowl can be taken out. I had to remove the bowl handle for a nice fit. Then 3 legs (more stable than 4). You van easily make those removable as well. My kettle had one of those silly...

I'm a big stir-fry fan ;) Looks great!

Yep. If you can get regulators, CO2, kegs etc. But they are not available here, so I'll bottle ;) My ciders go in 1 litre bottles, that's nice and fast. Beer will keep going in beer bottles. Just the way it is. This weekend is bottling & brewing time ;)

Enjoy. Nice gift. What the heck are casters?

I need to get my act together and bottle my brews. But 41 oC means I rather drink beer than bottle it...

Unusual? Not sure, but I like overaged Gouda cheese on mine. Generally fresh tomato and no sauce. Capers, olives and/or anchovies, whichever I got in stock. Chili & garlic always. Caramalised onions (like for a pissalidiere) works real nice If I use sauce, I like cream cheese or tapenade. And...

It looks like you are going to have a lot of chicken tikka in the near future :) One with almond milk One with coconut cream With almond yoghurt, coconut milk (just cook it longer), descicated coconut, soy milk (why not try that as well,) :love: :p:cool:

Yoghurt? I know you said milk as a no go, but a lot of people that can't drink milk can eat yoghurt. Otherwise coconut milk or cream. Or even descicated coconut mixed with water and then the liquid squeezed out. Almond milk maybe Loads of options really. Just check on your spices. Don't know...

Same here

Cascade Saison Still a bit young, but not bad at all

You can grind them like you did, but you can also make Thai red chili paste or nam prik pao with them. And Birmese chili sauce (which is absolutely delicious) Or soak and use. Lemme know if you need some recipes