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Rotisserie leg of lamb Mediterranean salad roasted olive oil & garlic pearled cous cous homemade tadziki with lemons from the tree

Thanks Wobster for the kick, it got me going again and I followed the link. It took a few different sites to work through, one of which everyone was asking the same question, I have one of these and what is it? So it's a steamer pot, much like a Donabe but you would place your vegetables inside up to the final addition of fish, let it cook some, this was all described by woman on youtube making a clay pot as mine. Upon searching further, one video came up with 19K views from 13 years back describing how to use it, wouldn't you know it wouldn't play when I clicked on, the screen was all lines. Ahh, at least I'm getting closer, thanks. Unrelated and out of the corner of my eye, while looking into this I came across a story on Youtube titled, "UK bans wood burners." Did you know there are area's now in the UK set as smoke free, the wood you purchase has to be seasoned and the type of stove has to meet stiff requirements. If you don't follow the rules and there are many and extend into other fuel types, fines are in place to put you back in line. If they're going after wood burners, I wonder what they have in their sights for cooking equipment and if that idea could spread across the pond. Don't worry, I already think Dennis is working on the new smokeless KK as we speak, say it ain't so. Thanks again for the interest

I know, me too...here use my napkin.

That lamb is making me drool !!!!!

Excellent cooks here- that’s a lot of cheese. It’s so hot here…. Must be 30c and 95% humidity at 8pm. That’s the new lagotto. Here is a 5 lb rib on the bone. I love cooking on this. Sent from my iPhone using Tapatalk

I never read the instructions/blog on recipes I just go down to the ingredient list and steps. I used real shredded parm from Whole Foods on these. I don’t even own green can parm. Cmon man I thought you knew me better than that by now Would never use the green stuff @tony b you know that the big the takeaway was put some oil down the n a pan and put the mixture on top of oil. Place cut side of potatoes down on oil/cheese mixture. As I mentioned I added more shredded parm on top and kicked it to broiler and they turned out perfect

5 butts on. Let’s see how these go.

Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/