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@MacKenzie - I did some the other day - awesome! Like I said earlier, the local corn is coming in and it's as great as always. Tonight, an ear with some St. Louis Ribs and potato salad. Summer doesn't get any better than this! Ribs were slathered with CYM and a blend of Meat Church's Holy Gospel and VooDoo rubs (might just knock Dizzy Pig Dizzy Dust off the throne!) Cooked at 225F to start with and ramped up to 300F (I was falling behind), indirect, with the smoker pot of hickory and peach wood chunks. Came off after 3 1/2 hours.

Double smash burger with cheese. Bib time.

Sometimes I see a recipe and I think "really, what mad person dreamed that one up?". So it was with this Italian fish recipe. It was entitled Orata mezza cruda e mezza cotta - Half raw and half cooked sea bream. You take a whole fish, lift one fillet off the fish. Cook the remaining half of the fish on the bone on the KK slowly for about 30 minutes. I used a heat shield and kept the temperature below 150C. Slice the raw fillet thinly and marinade it in oil, lemon and season for ten minutes and dress the top of the cooked fish with the raw fish. Weird concept but it was good to eat.

@PVPAUL nicely done. I bet making those tortillas put it over the top @tekoboi like to let mine sit and crisp up as you mentioned

That all looks very yummy. No danger of me becoming a vegetarian any time soon. @Troble that lamb looked good and moist. I'd eat it any day.

Tony, lucky you.

It's happens to the best of us, just pass it off next time as blue cheese bread.

Boneless leg of lamb I picked up at Costco. Marinated two days in balsamic, fresh mint, salt, pepper, cumin, garlic, onion powder, all spice, cinnamon and Correia der air fryer some baby potatoes Mediterranean salad with home grown cherry tomatoes, cucumber and mint fresh homemade tadziki

Hello @tekobo, unfortunately my Mexican heritage is not helping me with Al Pastor, a slightly non-politically correct comment here…My father is Mexican and my mother is German……so I sometimes jokingly refer to myself as a “Beaner Schnitzel “ HaHa!!! I honestly loved the flavor of the Pastor. I was concerned with the quantity of achiote paste but decided to go with the recipe as outlined in the video @Troble posted. I think any bitterness that may have been present was offset by the pineapple in the tacos. I decided to put the patio pavers (haha) under the Trompo King as I thought this would make the base heat more consistent. I really didn’t know if I was going to leave the meat in the pan base as the rest of the pork cooked. I did stir it up the cut up meat in the base now and then and decided to leave it in there for the balance of the cook which worked out fine. We had both crispy and tender pieces in the mix. A couple of years ago we were in Sayulita Mexico and had Al Pastor tacos from the guy (Talivan) in the video……while the tacos were small they were only about 80 cents each!! If you watch the video after the guys slices off meat straight into the taco he knicks off a small piece of the pineapple into the taco too….Kind of like going to Benihana’s. I’m planning to cook Pastor next week when my sister and her family come to our home for a long weekend vacation and will post anything worthwhile to this thread. Today I’m cooking up 4 Pastrami’s with some corn beef briskets points I picked up on sale after St. Patty’s day!!! All the best, IMG_2290.mov

That does look like a great plate of food @PVPAUL. And I wouldn't have minded a taste of that tequila! Soo..given you are of Mexican origin you must know more than any of us about how Al Pastor should taste. Was this authentic from your point of view? I see that you put a stone underneath the pan. Was that to keep the meat tender? I usually try to get the base as hot as possible towards the end so that the meat that I have cut off, crisps up a bit in the pan. Is that what you did too or should I be doing less of that and taking the meat off sooner? Thanks.

So the Al Pastor cook was definitely a success and enjoyed by everybody. I did one pork shoulder so about 7lbs and we had 8 adults and could have probably fed 16-20 persons easily. This was fun to make and will definitely be in the rotation for parties. One of our amigos brought over this tequila from their last vacation to Mexico and one of the best we’ve ever had and it complimented the meal. Tacos made with Nixtamalized blue corn along with cilantro, onions, radish, pineapple, homemade salsa and Pico de gallo along with Mexican street corn salad and some Spanish rice. All the best,

So tomorrow is the big day for my first Al Pastor cook. Made the Marinade about a week or two ago and divided it in half and froze it. Just got the pork marinating in the Pastor tonight so it should be marinating for about 18 hours before the start of cooking. Made the Nixtamal with blue heirloom corn masa today so fresh tortillas will be ready also. I will get some piics of the cook and post them tomorrow or Friday (maybe a few Margaritas deep during the cook tomorrow). I really appreciate the inspiration from @Troble, @tekobo and @Syzygies . Cheers, Paul