Well, hat's off to Jim, this was a perfect mating. Hot day, cold water, pipe full of Mystery Flake, and the satisfying aroma of lamb over wood.
Thanks, Jim, why didn't I try this sooner?
:rofl:Dave, how long do you let it rest?
I’ve always been warned to not let my meat loaf.
I would have handled that ostrich egg a little differently (ok, she's in a wheelchair). I would have started it on higher heat with oil (or clarified butter) then turn the flame down and covered it until cooked to desired doneness, or a quick flash in say a 300-350 convection oven.Dmcmtk: awww, go fry an egg, shell face!!!