Hossenfeffer

Lovely fresh sea bream from the fish monger at the local market. Gutted and cleaned. Cavity stuffed with garlic, parsley, and lemon. Sides scored three times. Seasoned with salt and pepper.

Grilled over charcoal in my old Argos Home Drum Charcoal BBQ.

Served with salsa verde and crushed new potatoes (new potatoes, steamed, then crushed and roasted low with a little olive oil - they’re kind of a midway between mash and roast potatoes). And a cheeky rosé Sancerre

Done!

OTT (or 'Over The Top') chilli done on a Kamado Joe.

Onions, green peppers, jalapeños, tomatoes, pinto beans, adobo paste and stock were added to a dutch oven and set to simmer over a low heat.

I took a seasoned mix of beef and pork mince and formed it into a ~~BRAIN~~ meaty lump then set it on a grate over the chilli. As the lump smoked, any juices dripped down into the pot below.

After a couple of hours smoking, the meat was cooked through and the chilli had reduced nicely.

I broke up the meaty lump and stirred it into the chilli, then gave it another hour, still over a low heat, let the flavours combine and develop.

Boerewors and chicken sosaties cooked over Kameeldoring (Camel Thorn) wood on a Kamado Joe.

This was taken about the point where I realised my fire was way hotter on one side than the other (which is why one of the kebabs looks ready to go and the one closest to the sausage looks almost raw. Perils of cooking over wood, I guess, but worth it and I balanced it all out in the end. Will do better next time!

I brought the Kamado Joe up to a temperature of about 125C with one grate as low as possible over the coals and the other as high as possible with a heat deflector under it.

The steak was taken from the fridge over an hour before cooking time and then very simply, but liberally, seasoned with Diamond Crystal kosher salt and freshly ground black pepper.

The initial cook time was on the top grate over the heat deflector for about 90 minutes as it gradually came up to an internal temperature of just over 50C.

I let the steak rest under a foil tent while I opened up the top and bottom vents on the Kamado Joe to let it rip up to a searing heat, maybe 10 minutes or so and a dome temp of about 300C. Then I gave the steak just a couple of minutes on each side (including the edge).

The final temperature was just about bang on 55C.

Served with chips, grilled mushrooms, and dijon mustard.

Fantastic.