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I'm expecting around 30 guests for my Make Memorial Day Great Again! party, and chicken shawarma is going to be on the menu. Decided I needed a test cook since I'll be changing things up a bit. For one, I'll be spinning it with OctoForks to help me max the capacity. Here's a pic of how I'm suspending the skewers between the forks, using the slot and holding in place with the bolts. I'm using two pounds of chicken thighs for this test cook, with one pound on each skewer. I could easily get over two pounds on each skewer and have two more forks, so can readily spin eight pounds of shawarma on four skewers. The chicken marinated overnight in olive oil, lemon juice, minced garlic, kosher salt and World Spices Shawarma Blend. Noticed this blend has all the same ingredients I normally use and a few other goodies, plus World Spices stuff is ultra fresh. The bag was dated the day I ordered it. Gotta have fresh pita. Silly not to. Would have griddled these on my other KK, but nasty weather today. I cheated with a cast iron griddle on the stove. After 1-1/2 hours of spinning, looking good. Off the skewers and chopped. Plated. Topped with cucumber, tomato, red onion, feta, and Donair sauce. Delicious! These will truly Make Memorial Day Great Again!

I have had the W. L. Weller special reserve and the Old Weller Antique. I have not been able to get the 12 year. I really like the Weller bourbons. It definitely sounds like you have good taste!! When my wife and I were in Cancun last month we bought this bottle of tequila that was barrel aged for 8 years. It sips like a fine bourbon. Delicious! The bottle is really cool too! Sent from my SM-N920V using Tapatalk

I know you're a World Spices fan -- found them because of your recommendations here...I'm normally a Penzey's guy. Give the Shawarma Blend a try. Seriously great stuff.

Done grilled up some pear and pineapple with some pineapple head and plated Sent from my SM-P600 using Tapatalk

I actually spun these peppers too but that's another story! lol Ribs were juicy...It was a good cook Saturday!

Plated with a greek salad

Reverse seared a SRF wagyu tritip for Easter today. Amy did most of the heavy lifting with all the sides and appetizers.

Welcome to my world, Aussie. I have a spice rack on the back of the pantry door, two full shelves are packed with rubs. And, I have half a shelf along one pantry wall that's full as well (the other half is loaded with bottles of hot sauces!)

I will get it down...temp management is issue...heres the chickens....beans...and plated

Looks real good!

Gorgeous.[emoji9]

I would eat all three but only pay for the first two! Garvin

The back of my pantry door is floor to ceiling spice/rub shelves. I have a twirly thing on the counter with only dried herbs, and two small shelves for my Aussie goodies. Still not enough space as far as I'm concerned. I do have an idea to get more space and get the twirly thing off the counter. Just no time to implement the idea.

Too rich for my blood. I stick with my home ground beef

What did you think of the House Divided on the beef ribs, Aussie? I haven't tried it on beef yet. And, Pineapple Head on any grilled fruit just kicks ass! Glad to hear that you can get Yardbird down there. It's one of my go-to's for chicken/chook! Love the stuff. Have you tried any of their other rubs - Fin & Feather is nice, and the Bovine Bold had been my standard for beef ribs/brisket, until I discovered Lane's.

Nicely done! Look at that juice groove nearly overflowing.

That's the plan. Two sets crammed full of shawarma. Gonna be seriously impressive. This was just a dry run.

I know we have some Dizzy Pig fans here, so took one for the team and shlepped it over to the new Dizzy Pig World HQ today, which is 11 miles from my house as the crow flies, or 30 minutes drive time. Mad Max of turkey fame greeted me at the door and proudly showed off the new space, which is immense relative to the old. They now have areas in the showroom for various BBQ items, many of which are on my list of preferred brands: the entire Dizzy Pig line (of course), Blues Hog, Fruita Wood in bulk, Fogo and Rockwood charcoals, Thermoworks, Yeti, and a complete line of products associated with some oddly egg shaped green grills. Really happy to find a ready supply of Fruita. Yeah, I know they ship for free, but it's nice to be able to buy just what you'll need and not store a bunch of wood. Today was buy four get Mad Max free day, so replenished some of my go tos and picked up some Mole to boot. That mole is pretty awesome. Dreaming up some plans for that. Here's today's haul.

HUH?? No pics, just little boxes with the file names - ex. JohnsLamb,jpg

Yeah, Ken, I used to think that calves were cute, too - until I tasted veal. Game over.

This is right up kamado users alley...Rotisserie and fire baked pizza!!!

Great food porn!

Wow this is seriously impressive! I'm going to have to step out of my comfort zone and try some shawrma like this. The bread looks sooo good too! I love how you utilized the skewer between the bolts like that! Bravo bravo... I'd imagine you'll have two sets going on Memorial Day

Here's the grill pan for Phillips air fryer

I have had the T-Fal and I really loved it when I first got it but then I bought a Philips air fryer and I finally gave my T-Fal away. Right now I have a Philips air fryer a cooks essential air fryer with rotisserie, and also an XL pro. Needless to say I really like Air fryers LOL Mac; Phillips makes a flat grill pan that slips into the Philips air fryer. You take the basket out and put the grill pan in instead. That might be something you want to look into it would be a lot easier to flip your sandwiches. I can send you a picture what it looks like if you want me too.

My BB32 will be chock full of beef plate ribs and pork butts, so the 23 will be spinning as much shawarma as I can cram in there on the forks.

Ribs look great Keith; they sound great too

Pears are great on the grill make sure the are firm though easier to slice and grill .the Dizzy pineapple head is so good .ckreef sent me a sample pack was blown away that's why I asked tony for a full bottle Sent from my SM-P600 using Tapatalk

And bivalve shipworms aren't in that category.

Great looking meal Aussie, I love that you threw on some pears. I have to file that one under "Things I wouldn't have thought of that I need to try".

Aussie, I can't get over the amount of meat on those bones. A great looking dinner.[emoji4]

Yeah, I was happy to find some post oak without having to buy a yuge amount. They had some other interesting woods I'd like to try in small quantities. They had a brisket class going on while I was there too. Very rainy, so was glad to see they have a covered porch area for cooking events.

I could not help myself tony sent me some of this so beef ribs it is looking good another few hours Sent from my SM-P600 using Tapatalk

I spent 7 months traveling the Pacific alone with backpack surfing just out of high school in '78. This included 3 months in AU.. The canned beetroots in hamburgers were VERY difficult for me.. even the remaining juice from them gave me a little gag.. Just as much an acquired taste as Vegimite and Marmite.. both good for a bit of a gag too.. I can eat anything but those are tough. I made a pact with myself that I would eat everything served to me and clean the plate for the trip.. garnish and all. I alway broke that for beetroot.. but I did learn fast to order them sans beetroot.. Just saying!! Proof in the pudding: Here I am eating a bi-valve shipworm in Papua / Irian Jaya with local tribe members.. 118,000 views on Youtube "Bizarre Foods got nothing on me baby!" LOL

We had some thunderstorms roll in so we had to put the pizza on a little early. Here is the pizza and the cook. Everything went very well! Sent from my SM-N920V using Tapatalk