whufc wrote:Live on my Weber during winter.
Perfect excuse to get outside, avoid doing cleaning jobs and get the credit of an amazing meal at the end.
Did a 8 hour lamb shoulder a couple of weekends ago and was amazing, last weekend was a pork belly and today was some lamb shanks cooked in a red wine sauce.
Tried doing a red wine sauce for my shanks last week, red wine should be reserved for a wine glass IMO, they were still nice but my more traditional methods trump that.