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@dstr8Nice work with the lame.

Members 3 Author Posted just now I have done a sausage fatty also but been awhile. That uses sausage instead of pork loin but its where my inspiration came from:)

@tekobo didn't really have to do much pushing - I was sucked into the vortex of buying frenzy when I tasted the result of the cook. Mrs RokDok was also in non-coerced agreement - so no need for subterfuge or trying to make out that when it arrived it was some kind of shower fitting or car part. My poor son - who lives in Boston has agreed to take delivery of one, ( he has one room in a shared appartment ), so I've now got a good excuse to pop over and see him. @tekobo and I have played gadget acquisition ping-pong for four years now and I am losing badly.

FWIW, I use a cheap Lodge Combo Cooker for baking rustic sourdough bread; 850g battards are no problem. Baguettes are a different problem though. I'd like to use the Challenger but can't get 2-up in my oven as I can using the Combo Cooker...

finished a 2-day baking class today. i think i need a spiral mixer. pan de cristal at 130% hydration

Thanks man. Yeah a little Sunday dinner. Only had my 32” for a few weeks . 2 weeks and i did spare ribs, beef ribs, whole packer brisket, the pork loin, and 3 chickens also on the rotisserie. I am having a heck of a time loading pictures on here.