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Got some off the bone lamb shank meat thought I would tie it up and take it for a spin .let it rest in a spicy marinade overnight. Sent from my SM-T835 using Tapatalk

A culinary trip to Tuscany. Pork loin stuffed with mushrooms, spinach, provolone and herbed Boursin cheese. Zucchini dusted with Italian seasoning and a nice pasta side dish with mushrooms in a spicy vodka sauce, nice green salad on the side.

Some beef ribs for the Labour Day long weekend

made some dry aged cheeseburgers and double fried fries in tallow.. the fries tastes like they came out of a restaurant..

Yesterday it was Tuscan style ribs spun on the rotisserie and basted with a balamic herb infused sauce. It was more of a curiousity than a cook and having not used the Santa Maria in a while I wanted to approach it differently, hence the spinning technique. Something also can be said for the entertainment you get from the flames and the primal feeling one gets from cooking over a flame. It's kind of like taking a long trip and finally, but happily reaching your destination and realizing the ride itself was all the fun. Anyhow they came out well, one thing I would do as an alternative is to let them marinate over night and see the contrast. They did flop around some in the beginning, but as some time passed they stiffened up and all was a pleasant sail from there.

cauliflower fried rice and crispy chicken breast i'm trapped in my house because the roads are flooded, again..