Tyrus

Yes and upon your suggestion I purchased some at Amazon about 1 year ago

Medieval torture rack, alas it works great for chicken. Yum yum and salad and pot pie. A bite would be good, the frig is empty

Toney, so the world turns. I faintly remember the winter days when day light savings time didn't exist, it was dark. Coming home from school I had to hurry, the boogy man was quick on my heels. We survive, if it comes you'll be depressed just a bit longer. Can always move to Australia🧡

Can't beat that. Daylight savings time, like you that hour of light on the other end surely brightens your day in more ways than one.

Love it, sign me up. One question, "Where do you buy ice?"

Hey Basher, you did a fine job on the lamb, spun it up and looking mighty tasty. Did you taste the Balsamic? It can soak a good long time. And Mac those bacon strips are awesome, not a lot of fat, really lean as far as bacon goes. Those Nova Scotia pigs must work out at the gym and do a bunch of sit ups. American pigs are getting lazy. Boxed steak Herbie J? OK. The lengths we reach to when were too tired from work to go to the store. Only one? Seem to remember you have a family, you didn't eat it in the closet? Anyhow that rooks marvelous, must a been your birthday huh

I like it, a crispy skin with a satisfying crunch.

Mac, that's an unusual piece of meat...is it a run way. Was it specially cut for you at the butcher, nice. Toney, I know you can eat two..it all looks good.

First the fragrance coming from the BBQ and now a picture postcard backyard,,,I'm so sorry,.. now you'll never get the neighbors to leave so you can go to sleep. 👍

Glad you tried it Basher. I believe mine was in the bag in the frig 14-16 hours and I just didn't wait,.. for moi patience is a virtue misdirected at birth. Let's see, those complimentary spices sound good, I'm sure the spin will do it well.

Well finally, and welcome aboard the love boat...a little cliche' but, it's the truth. It's going to be your last BBQ , it'll amaze you with performance and every time you uncover it you'll not have any regrets on your decision, your gonna love it. A 32, well go big or don't go at all, kind of goes with Bigshep....yah....you like things big, great pick.

Lamb leg bone out. Comes easily wrapped in a burn proof net. The next time I do it I think it will stay in the frig for 2+days or inject it like Toney mentioned. Anyhow it's a rotisserie made meat, just stick it on the forks and let it roll, pull it at 145-50 if you like it pink, wrap in foil to rest.

Nice rig Ckreef, you and the Mrs should enjoy that. Does it have an on board generator for all those appliances or are you carrying a portable? Not all sites have electric if you stop on a whim. Imagine that,,let the good times roll.

Another BBQ soldier gone to the big cookout in the sky. When I'm out by the grill and have a cold one in my hand I'll raise it a bit higher and wish him well. God bless

Love the color you two put on those cooks

Beets down under and pork up top...a fine Australian dinner

That is true Toney and a good suggestion as we sit here today. The only practical experience I have is a slow soak, it is a vinegar, and I don't know the correlation of the direct vs injection. I'm willing to try but unsure of the results. Trouble is I've never written things down and this one bit me in the butt as far as expectations were in concerned. Tomorrows another day

Well, the meat came out as expected but it's been at least 30 years since I did this prep at my old house. I let this one soak over nite and the results were way shy of what I expected but if memory serves me right it was a two day soak with a whole bottle of the Balsamic to get that tangy meat. Q1. Leaving the meat in longer is an experiment, the longer the better for penetration, don't be shy. Q2. The balsamic has a sugar content and will darken the meat on the outside however, the inside is yours for temp, this cook should be at medium or better. So again let it soak, turn it, and let the marinade do it's thing. You may fork it for quicker penetration, I'm still holding to the longer the better although that's up to the indivigual.

Sure, as long as we don't have any gas leaks otherwise you'll be riding the escalator on the "Stairway to Heaven".

Nice cook on the lamb Basher and Lamb is one of my favorites to cook. Did you ever marinate your lamb in Balsamic vinegar for say for maybe a day ( just a cheap brand will do ) and cook it up. Makes great sandwiches. It changes the complexion of the meat and gives it a nice tang, only saying because you have a ton of it. Since I first posted prior , I was bitten by the basher bug and had to run to the market for some lamb and this is what was available. In a bag with the Balsamic (the cheap stuff) with one Pablamo, an aged Habernero half strength, 5 cloves chopped garlic, 1 bay leaf and a dousing of herbs de provence. Out to the rear deck to marinate. You see in New England the back deck in winter is fashionably referred to as the frig. Will pop this on the KK tomorrow to rotisserize.

I don't know about you but I may have to leave this one off my to do list..........it doesn't have a bar

Wonderfully prepared taking advantage of two KK's. Is there a basket splitter in the 19 or 16? Anyhow the shank as you have there is the lower portion of the leg below the shoulder, generally it has the bone in.

Volatile and unstable gas if used improperly, just look at the Hindenburg. I guess that could be said of LPG also, as you say Au products are over regulated so maybe that's a good thing.

Magnifique !

Did I! That's like saying, "do I wash with soap" of course, hasn't everybody. Is your Titan equipped with "positraction"? You know a limited slip differential which distributes power equally to the left and right tires, helps to get you outta the mud too.