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Same. Time to go shove my imagination in the dishwasher.

I keep forgetting to bring the memory card from my camera to work so I can upload. I will spare the banter about the results until I've got some pics to back it up. Overall, it was a pretty good bit of Q, though.

Very nice! Thanks for sharing!

Looks great! If you're unsure about your thermo, give the probe a dunk in heavily-iced water, and make sure the calibration is good. Location is key, too! Bones will get hotter than the flesh, so it could have been reading a bone, or in a shallower part of meat that was up to temp. It also...

Looks good! I sympathize with you about the odd-hours. Life in Night Audit. The good news is that the gym is always empty in the early morning, and I don't have to wait 'till five to crack open a cold one when I get home. Thanks for sharing!

Opening a new WSMC in the box feels better than every birthday present you've ever opened. Lookin' good!

And that's as far as I am today. Luckily, my pics are on my photobucket account, so I'm off to use a different computer to upload some pictures. Edit: pics are now uploaded. I guess I have to use Internet Exploder to upload the pics. I dunno.

A friend of mine cut me a nice 2.8 lb hunk of lamb shoulder, untrimmed. I scored the fat cap with my boning knife to help with marinade penetration. Using the butcher's paper the meat came in as a drop-cloth for the process, I rubbed 1/3 of a cup of the marinade into the roast. I did this...

I pretty much just borrowed Greekfood.about's recipe for pita, but adapted it: 16 ouces all-purpose flour 6 ounces whole wheat flour 12 ounces warm water 1 tablespoon honey 1 tablespoon yeast 2 teaspoons of salt 2 tablespoons of olive oil. I just mixed it all together in my stand mixer...

Time to get all saucey. Tzatziki sauce is actually fantastically easy to make. It's pretty much just spiced yogurt. It's wonderful stuff, because it's tart, light, and has some nice bright flavors. A perfect counterpoint to heavier lamb. Here's what I did: I took a large cucumber, and whacked...

I borrowed several concepts from Alton Brown's Good Eats Gyro, but also leaned quite heavily on my own tastes and knowledge of spices in order to concoct this marinade. Starting with fresh ingredients, I diced a medium yellow onion, minced some fresh rosemary, chiffonaded a handful of mint...

Today, I'm documenting my latest experiment. The recipe itself is experimental, as is my write-up; I'm using this thread as an excuse to practice the style of recipe documentation I'm developing, it's a practice run to see if I can produce a step-by-step dialogue on how it all comes together...

The fat on grassfed beef tastes alot l like mutton fat. It's alot stronger tasting than the fat on grain-finished beef, and it contains more polyunsaturated and omega-three fatty acids than grain-finished. These fats have lower melting points than the primarily saturated fats in grain finished...

I like the ventilation cut-outs on your pier block, that's a clever way to make sure your fire keeps breathing. Yeah, the really did a number on it, didn't they?

Looks great! It takes a real pro to get it to be really buttery. I think pushing it to 205, then wrapping it with some beer and finishing it with an hour-long braise at about 180-200 degrees might yield some results in that direction. Basically you'd have to treat it like braised short ribs...

This is a fine inspiration to us all! You're making me want to try smoking a lamb shoulder, and serving it with tzitzaki sauce!

Anything labeled a "roast" means it'll be cut down to a manageable size. Usually center-cut, as said, which means you pay more to lose the shoulder and rib ends of the roast (my favorite parts) and the backstrap (which I love for stir fry and Jagerschnitzel). If you don't feel like breaking...

Looks good. I love seeing all the crushed black pepper on there! You use black pepper like a Texan!

If you need more "cambro time" in the cooler, feel free to prime it by adding some boiling water to the cooler about 15-20 minutes before adding the meat. When the time comes, drain it, and you have extra heat that the insulating mass of the cooler won't wick away the heat of the meat. I've...