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It’s a butter based marinade with garlic, bay leaves and brandy.
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Looks good !!
half a lamb shoulder covered in shawarma rub. 5hours on 130 and it came out well. I also put some chicken thighs on for the last hour and they came out great with the low heat. I had a bag of olive wood chips that i put on the first 15cm of the snake. I have used the spices from this web shop for a while and have found them to be exellent quality and great value.
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Pork shoulder steaks yesterday with a souvlaki rub …….a relatively new cut for us and they are delicious.
Delicious with a Chateau Beaumont 2015
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I bought a couple of these on Thursday. My butcher calls them ‘copa’ steaks. Very tasty and the pork is good, so nice and tender too.
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They look like what our butcher has started selling as “collar steaks”, and they are a good cut 
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The collar (or coppa) is the top part of a Boston Butt and continues into the loin. There’s slightly more intra muscular fat than on the loin, making it a better cut for BBQ steaks in my opinion.
It’s a great cut for curing and I make spicy Italian Capacollo and bacon with it.
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I will continue through autumn and most of the winter. I actually like the colder weather for bbq 
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With you on this. A BBQ is for life, not just for summer.
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That looks excellent! Whereabouts is that?
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San Juan, Argentina
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Phenomenal 
Enjoy!
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