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We had our August banquet yesterday. It was a Turkish theme and we started with veal shish kebabs, followed by slow cooked lamb shoulder and spiced rice and we finished with grilled pears and pistachio ice cream topped with roasted pistachio pieces. It was a great afternoon/evening and I clean forgot to take pictures of the meat on the KK. Here are some random photos, taken when I did remember. This was early in the day when I was grilling onions for an onion salad to go with the veal shish kebabs. My OCD friend threaded the onion layers on in opposite directions to maximise surface area exposed to the fire. Messy shot of the onion salad, roasted hot green pepper relish and yogurt, after all the meat had been eaten. The shredded shoulder of lamb was accompanied by this rice dish, a parsley salad and garlicky yogurt this time. This picture of the roasted pears and the pistachios being toasted illustrates perfectly why I need a 42. The fact that my 23 was warm and could easily have done the toasting job is beside the point... And a gratuitous second photo of the roasted pears. They were that good. A meatless Turkish banquet? No, but lack of photos of the meat attests to the fact that we were just too busy getting into it. The recipes came from Oklava other than the perfumed spiced lamb which came from Persiana and the rice which came from Moro.

Despite some trouble with fitting the roti motor shaft (see my other post), I managed to knock out my first roti cook and my first porchetta. A bit smaller at 3.5lb (1.6kg)- cooked at 380-400F, direct first 25 min, 40min with drip tray, final 20min without. Superb crackling, and so juicy inside. Simple potatoes on the KK with thyme, rosemary truffle oil. Green salad. Happy days!!! Now to figure out the issue with my roti motor shaft.... IMG_2832.mov

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk

@Syzygies pizza with no drip pan. Cooked at 500 same method as always same results i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect

That looks great !!!!!!! please tell me more about those pears, how long do they take ? I’m thinking after a cook I am planning for my birthday I could roast some pears too 😁

Thanks- dark here outside now; appreciate the measurements. Will measure mine up tomorrow which should give a good idea of how much to lop off!

Here are photos of the two types of shaft that I have. In each case there is one uncut shaft alongside the one that we cut down so that it would fit a particular motor. As you can see, a fair bit had to come off.

I just went and checked, both of mine were 3.5 inches. but the stop on the motor side was much further down the shaft on one of them so it made it appear too long. I’ve been using the one with the painters tape. I probably don’t need the tape, just need to get better at adjusting it lol

Ha- no, it turned well enough; but as you can see from the photo everything is literally hanging by a single end thread at weird angles. Checked it obsessively for the first while to ensure it didn't collapse- but very clearly it is not sitting together as intended...