@MoonshineBen & others, we slow cook Lamb Shanks & they're amazing, but that's as adventurous as we go.
I'd looooove to do cheeks, shoulder, belly, tail, or tongue (all promise to be super flavourful), but I'm on a very short leash, & bludgeoned to near death with the word NO, but you guys go right ahead, don't worry about me.
@Jackson, so are you say'n that you do a lamb on the spit, polish off all the good bits, & let your dog fight it out with the family for leftovers?
I love to barbecue, and even a humble Coles sausage tastes better on the barbecue than from a stove, IMHO
However, my absolute favourite cut at the moment is without doubt, a Tomahawk Steak. (Beef Rib with the long bone in) I've done it a number of ways in recent times, including adding hickory chips into a smoker and closing the cover, but a couple of weeks ago, my brother and I did them over open flame on a Bunnings bought fire pit in the evening. I made the grill for the top from an old BBQ grill I had saved.
When doing a thick steak cut like this, it's always important to have the embers glowing well, and never overcook such a great cut of meat. Slice it for sharing.
Of course the Cabernet Sauvignon that we had was a great accompaniment. 😎
Nice one @Walter. Some of the Tomahawks you see now are so huge they must feed a whole family.
I did pulled pork on Sunday and we're still working through the leftovers....