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Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices. Simmered it for a couple of hours then strained it to come up with this. Left tomato’s out. The paste left over after straining I used as a marinade for another rack of lamb. It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f Sent from my iPhone using Tapatalk

This one tile was hanging lower then the rest, slightly below the refractory cement portion of the leg. It must’ve got caught on the lower center support box of the crate and it got pulled off. Suggestions on repair? Sent from my iPhone using Tapatalk

Keeping it simple. French bread bruschetta on the pizza steel and classic kabobs. A little corn on the cob on the side. Sent from my iPhone using Tapatalk

@tekobo my wife and I sent out the evite today and curiously enough I found one that had a whole pig as the background and I put in the text that I’d be smoking a pig so I’m officially on the clock Sunday May 30th well be having our friends who were in our bridal party (the ones that still live in San Diego) over with their kids. Everyone’s vaccinated and it’ll be outdoor pool party....I even already made a Spotify playlist for the event

Through hero like action me and a buddy literally split hairs getting Diane through my back patio sliding glass door. She is in her final resting place. Now to open up the other 17 boxes... Sent from my iPhone using Tapatalk

I have been wanting a donair for some time now and today was the day. Did the donair meat 2 days ago, the pita bread yesterday and the sauce today. The build- One last thing, some Silk Chili.

My OG Supreme AKA “Diane” has landed. Here are a few pics of the uncrating/delivery process. All went well except for one of the tiles on the back leg got pulled off while I was rocking it off the pallet, I will post some pics of that later and ask for advice on repairing it. I haven’t even opened up all the accessory boxes yet, with how busy I’ve been + my newborn it’s going to take me awhile before I can get her in the backyard and up and running. I will keep y’all posted. Sent from my iPhone using Tapatalk

Beautiful day at the lake. Great view to my front. Great view to my right. The company is pretty good too [emoji6] Anyone else enjoying a great spring view? Sent from my iPhone using Tapatalk

Yummy sandwich. Marinated the lamb for 36 hours, then wiped the rack clean. Yes it was absorbed. Next time I’ll remove the fillet to cook separately- it’s best rare and rare is not enough cooking time to render the fat and connective tissue throughout the ribs. Sent from my iPhone using Tapatalk

Beautiful shaped KK Forrest. Well done. A small box of accessories will be in there somewhere. There is a tube of grout within for these repairs. Sent from my iPhone using Tapatalk

Open faced breakfast sandwhich on sourdough (for the wife) and white bread for me. Over easy egg with truffle salt, black pepper and fresh thyme. Melted cheddar cheese, applewood smoked bacon, arugula, avocado with suracha sauce

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/ For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/ For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. Pita Bread 410g AP unbleached flour (3C) 8.7g salt (1.5t) 12.75g sugar (1T) 8g yeast (1packet) 280g water (10-12 ozs.) 25g light olive oil (2T) Mix all ingredients together in mixer. Mix for 5 mins. let rest 10 mins. Knead until the dough passes the window pane test for gluten development, about 8 mins. with my mixer. Place dough in lightly oiled container and roll it around until it is coated with the oil. Cover and let rise until doubled. Depending on room temp it may take 1 – 1.5 hours. Punch dough down and divide into 8 equal pieces, weighing around 90 g each. Let rest for 20 mins. so that the dough will relax and you can do the sameJ Heat a pizza stone in the oven, 435 F. Allow to stabilize for 30 mins. I use the convection setting. Using a wooden cylindrical rolling pin with gaskets on either end roll out the dough to 3/16 in. thick keeping the circular shape. It is important to maintain an even thickness for the pockets to form. You may need to flour the rolling pin and counter top. I put my pitas on parchment paper, cover them and let rest for about 10 mins. before putting them into the oven. Use a pizza peel to transfer into and out of the oven. Bake for 4 mins. but if you want a more crispy pita leave in for a few more minutes. Note: 1.You may have to let the dough relax for a few mins. when rolling the pitas out. 2. If you roll out to ¼ inch thick you will get a pita pocket with thicker walls and the pita will hold together better when stuffed. 3. For donairs I like to use no more than the 3/16 thickness.

The discussion about Kansas City BBQ made me hungry for hot links. Hickory smoked hot links and corn, potato salad, olives. And, no, it isn't catsup on the hot links, it is Gate's Extra Hot BBQ sauce. Cooled by a 2008 Schramsberg Reserve sparkling wine on the side.

M13. The Hercules Globular Cluster. Hundreds of thousands of stars gravitationally bound and densely packed. The golden stars are nearly the age of the universe. The blue ones are newer and the result of collisions and interactions between the ancient ones. I’ve also started a fancy new website to show my pics in higher resolution, as well as some science talk for newbies. Deep Space Crozet

My old swimming and fishing lake from when I was a young boy, nice spot to enjoy a cold beverage BOC!

Forrest, beautiful grill, looks like the ones I have in my ODK. That pebble will be an easy fix, then everything will be perfect.

Grill looks great! I'd contact Dennis just to confirm but my guess would be that the fix would be some of the grout from the tile repair kit on the back, replace it where it goes and then fill in the gaps around it with more grout. Given that it is on the leg it should be a super easy fix.

@Basher well cooked. How was the taste? Did the lamb absorb the marinade well? How long did you marinate it for?

Where you located @BOC that view reminds me of spending summers at my grandparents house on Mercer Island, WA. Looks like you’re set up to enjoy the weather. Beautiful View

Very nice vistas!

You'd better. ROFL

Thx Mac. Will sur try them Envoyé de mon iPad en utilisant Tapatalk

Cook them whole. The bone adds a ton of flavor

Thank you. Looks awesome. Looking forward to trying them all!

@jonj good looking cook. @BOC love the bruschetta looks tasty @MacKenzie thanks for the recipe. I bow in your presence 🙌

Agreed....Good looking KK!

Well now, @MacKenzie, I would say mustard goes on both hot dogs and burgers and catsup (ketchup) goes on neither, although I have been known to put it on french fries when I didn't have BBQ sauce available. 😉 (and there is some mustard underneath, camouflaged one might say, that Gate's Extra Hot BBQ sauce on those hot links...)