Hossenfeffer

First job of the Ryujin questline to get coffee from TerraBrew. I picked up the order but then sat with it on a bench in the lobby of Ryujin Tower for 48 hours (70 hours UT) before I completed the quest to make sure it was cold.

Hah! In your face, corporate drones, you don't control me!

A free-range chicken, seasoned with paprika, garlic powder, onion powder, black pepper, white pepper, and cayenne.

A can of a fairly mild IPA shoved up its fundament (about a third of the can decanted into me first to prevent boilover).

Cooked at about 180'C in a Kamado cooker for roughly an hour and a half. The photo was taken at about the one hour mark.

Served with a creamy mac and cheese and a sharp, homemade coleslaw.

A nice end to the summer!

Smash burgers. Fantastic.

The best burger I’ve ever had was the Green Chilli Cheese burger from Meat Liquor. No matter what I do, I can’t quite match that perfection. Has anyone come close?

https://meatliquor.com/

Seasoned and air dried in the fridge overnight, except the tandoori wings which marinaded in spices and yoghurt.

On the Kamado Joe at 120'C for half an hour.

Then I opened the vents up to get to about 200'C and flipped several times for about another half an hour.

Once they were done, I took them off to rest and quickly grilled a couple of hotdogs for The Boy.

Meanwhile, I made up Buffalo and BBQ sauce and tossed some wings in each.

Bonebowl.

If you're using a traditional charcoal grill or a barrel smoker like this one, I recommend using a charcoal chimney to get the party started. I fill mine 3/4 full of charcoal, then roll a couple of sheets of newspaper with a drop of vegetable oil and kind of wedge it under the chimney. Lights first time and gets the charcoals going quickly.

To add a little flavour to the smokiness, I used Jack Daniels barrel wood chips, bay leaves, and allspice berries soaked in water for an hour or so before the cook.

After the chicken temp hit about 65'C I took the chicken off the hooks, put the grill grate in and left the lid off to finish the chicken over a higher flame and get the skin a little more crispy.

Served with potato salad; red cabbage and pecan coleslaw; watermelon, mango, feta, cucumber, mint and basil salad.

Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.

Hi all, if you're interested in cooking, following recipes or making up your own, please consider joining and posting to /c/recipes!

Photos are a bit rubbish, sorry. I'd had half a bottle of Greek white wine by this point.

Anyway. I set the Kamado Joe up with one heat deflector so I had an indirect and a direct heat section.

Chicken marinaded in olive oil, red-wine vinegar, oregano, salt and pepper for a couple of hours. Then rested breast side down, in a roasting dish, on some baby new potatoes, quartered red onion, a head of garlic, some more salt, pepper and oregano, and some good olive oil.

Cooked over the indirect half of the Kamado for about 45 minutes then turned the chicken the other way up and cooked for another 45 minutes or so until the internal temp came up to about 70'C.

I took the chicken out of the roasting dish and moved it over the direct heat to give a little more colour and crispness to the skin then took it off and set it to rest (under a foil tent, but that's not shown here for obvious reasons).

While it was resting I made a Greek salad with heritage tomatoes, good Kalamata olives, good quality feta, an average quality cucumber and an entirely pedestrian red onion.

The potatoes continued cooking...

And then eventually everything came together on the plate. Served with a second bottle of Greek white wine (a mix of Moschofilero and Roditis grapes from Ocado, very nice).

Lovely summer variant of roast chicken.

Chicken marinaded in yoghurt and spices overnight.

I banked the charcoal at one end of the drum barbecue to give different temperature zones and started the chicken over indirect heat - until the temp was approaching 70'C - then moved over the embers to finish over direct heat.

Served with a pilau rice:

a kachumber salad with pomegranate seeds:

a mango, spinach, and grated mooli salad:

and a fiery green chilli sauce:

I love chicken wings.

I took the wings out of their packaging, patted them dry, and spread them over a rack on a baking sheet and left them uncovered in the fridge overnight to help them develop a crispier skin.

I set the Kamado Joe up with one heat deflector so I had direct and indirect halves. I seasoned the wings with just salt and pepper and put them over the heat deflector to cook in indirect heat.

After 20 minutes or so I flipped them, and then gave them another 10 minutes, while I made the sauces.

I did a quick and easy buffalo sauce for me (melted butter and Frank's Red Hot sauce), smoky barbecue sauce for my wife (started with a base of Sweet Baby Ray's Original and melted butter, to which I added a splash of Stubbs Hickory Liquid Smoke, a good splash of Henderson's relish, and some chipotle Tabasco). For my daughter, no sauce thanks, as plain as plain can be.

I took a couple of spoonfuls of each of the sauces and added in a little more oil to each to make a thinner basting sauce.

I checked on the wings and they were coming along well so I moved them to the direct heat half of the grill and basted them. Buffalo on the left, plain (and separated) in the middle, barbecue on the right.

I gave them 10 minutes or so, flipped and basted them again.

Finally I pulled them off the grill and let them rest for 10 minutes while I made a salad and grilled a hotdog for my son.

I tossed the wings in the sauces. Buffalo:

and barbecue:

This photo makes them look less saucy than they actually were, but I don't like mine dripping with sauce.

Yum, yum. Gone.

I had some leftover chicken from a previous cook, some tabouleh and decided to add charcoal grilled vegetables: courgette / zucchini, fennel, and spring onions / scallions.

They were very simply prepared, just lightly dressed in olive oil, a little lemon juice, salt and pepper, then grilled over a direct heat. I gave the fennel slightly longer than the courgettes or spring onions to give it a bit of char.

My nemesis. I think I need to work it more when forming it. Ended up being a bit over-cooked and dry, but still with great flavour.