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Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn.

I may never make it to the French Laundry but I have had "mashed" potatoes at the Joel Robuchon restaurant in London. Yes, so silky and with what appeared to be 60% butter content. It's probably a good thing for my heart that I have never managed to reproduce the effect at home.

That looks really delicious @ckreef. I love pink lamb but would never have imagined that lamb shank could stand that treatment. Like @Basher, I am interested how/where it was cut from on the animal.

The velvet potatoes at the French Laundry use an insane amount of butter! And definitely run them through a ricer/food mill/chinois. Don't be shy with the butter - you'll be rewarded with amazing mash potatoes that you would never dream of drowning in gravy!

I don't know about you but I may have to leave this one off my to do list..........it doesn't have a bar

Yountville, CA. It’s a legendary Thomas Keller restaurant with a prix fixe menu. Be ready to drop at least $100 per person...and that’s just the first course. 😲

Volatile and unstable gas if used improperly, just look at the Hindenburg. I guess that could be said of LPG also, as you say Au products are over regulated so maybe that's a good thing.

Troble I’m opting for a Heatlie drop in natural gas burner. https://www.heatlie.com.au/heatlie-bbq-ige-island-gourmet-elite The commercial products here don’t comply on residential properties.... we are over regulated. I’ll tell a story why Heatlie. We raised funds for our local kindy 8 years ago and had surplus funds the committee put aside to buy a decent bbq to continue fund raising through sausage sizzles. I got excited, started the research and determined Heatlie made the best transportable plate gasser to cook sausages and onions for 4 hours at a fete..... BUT, the committee voted for a cheap hardware product at half the price. Despite my protest saying it will melt 90 minutes into the cook, they ignored my polite suggestions. Sure enough, less than an hour into the first cook this brand new bbq melted, the plate buckled, the frame fell apart. Twas a disaster. Heatlie had just won an Australian Army contract to supply 350 bbqs into Iraq. All of them came home and I reckon they would have been bashed up, dropped out of planes and exposed to pretty harsh conditions. The kindy purchased a Heatlie and still cook on it today. Now known in our small community as an Iraqi bbq. I’ll review it once I have a few cooks on it. They also make a hydrogen bbq! https://www.heatlie.com.au/hydrogen-bbq Not sure what this is about? Sent from my iPhone using Tapatalk

That looks perfect. Lamb shank steak?? Never heard of that. Is it the bottom of the rump? Sent from my iPhone using Tapatalk

My Nissan Titan SV 4x4 crew cab has tow mode but they could have beefed up the suspension a bit so I took maters in my own hands with the Roadmaster Active Suspension HD kit. It's a coil spring helper for rear leaf springs. Super easy to install. Floor jack, jack stands, a few hand tools and about an hours worth of time. Should help when towing heavy loads.