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I had to cheat the last time I made this for a potluck BBQ. I used sweet pickle relish. It came out great. Highly recommend the salt-wilting. Won't do a coleslaw any other way now.

And what breed exactly is the Irish Catholic?

I think Steve has attempted to undertake way more than I have ever considered. Never done sausage, or used my stuffing tool for my Kitchenaid. One of these days!

That's a new one. I've never rinsed lamb, just like I don't rinse chicken anymore. Sometimes I will rinse fish, but it's usually just to get the scales off.

So I am not trimming fat, tendons on the inside of the lamb, just applying the seasonings to the inside? I don't mind a little fat, but I've never done this method, always cut up for kebabs or for curry, and have always trimmed well.

So I pulled this up after accessing the originally posted Raichlin recipe on the net. Figured that whatever was modified here would work better, and yes, Greek olive oil and Herbs de Provence suit my taste better. A question on the netting method, you can rotisserie the lamb with the netting in...

My favorite pepper as well. I use it in all Italian/Greek/Eastern European dishes. It has a great flavor and not quite the bite that straight red chile has. I like the citrus element it adds.

Don't be dissin' the skin. It's the best part around here! Especially when you do your own rub without salt! Salt the bird first, then apply the rub. Thxgiving turkey is always the best. Don't forget to ask what kind of salt your proprietors use in their rubs. Betcha it's cheap stuff.

I use Tony Chachere's for ONE thing. Boiling shrimp. The only reason I use it is to use it up so it's gone. It is so SALTY, you really can't use it for anything else but to dilute it in water. It's always best to make your SPICE MIXTURE for what you want it to taste like, then add salt for the...

Tony Chachere's? I know you can do better next time! Make your own rub!

Wait'll you do your Thanxgiving turkey on it. You'll never do it in the oven again, unless you want a bird to house your stuffing!

I have probably 25 SS bowls. My initial set of 5 nesting bowls came from the Lynchburg Company more than 30 years ago. When I started my personal chef business, I bought some others to take with me to the client's house. My husband's mother had a set of three flat bottomed bowls with rings on...

I once put a CI skillet in the self-clean cycle of my oven. It worked great. I then seasoned with a little oil and was good to go.

Granted, most probably rust-free if it's from AZ.

My husband's dream vehicle. We were looking for a Landcruiser five years ago, and couldn't find one here, so I had to settle for an '01 Lexus LX 470 100 Series.

Is that a Landcruiser? What year?

Brett, you answered my question about what type of WSM you have. I was given a Weber 22" kettle from my neighbor who was moving about 25 years ago here. We lived in a tri-plex and had a small back patio walk-thru where I kept it. The first thing I noticed about it was you could grill in the...

I am going to do the Garcia version of this tomorrow. I want to do it on the rotisserie with two whole chickens, so I will post pix and outcome tomorrow. Edit: See my pix in the photo gallery of my cook.

I had every intention of cooking something like this for the weekend, but my kid's performance schedule will not allow me to. Was going to do whole on the rotisserie.

You can always reserve your marinade and boil it for a minute, then serve it with the cooked chicken.