Originally Posted by
Sir C
Cast iron pot. You know the drill.
I use the barbecue if the weather's good most of the time. Those ribs of yours could easily go in the oven but the babecue will just give them a gnat's cóck of something nicer. And it's nice to be outside. Tonight I will do lamb rump on boulangere potatoes for which I need an oven running at 200 degrees, so I'll just fire up the Kamado. Tomorrow I'm doing steaks, so guess what? Kamado. Wednesday will see me try a chicken shawarma recipe I found recently... over charcoal, naturally.