Looks like meat’s back on the menu boys and girl

Tonight’s cook was a cook for my DnD party. Shout out to Lysander, Caeres and Vaelor! Revenge avengers unite!

I tried to do an authentic Greek gyros. I thought a nice Iberico pig would to the trick. I marinaded the f*ck out of my meat, with a combination of Greek olive oil, lemon juice, oregano, garlic, onion, cinnamon, chili and a whole lot else. Meanwhile, I prepped my tzatziki to make it just the way I like it, with the green skin of my cucumber included and garlicky like my first kiss.

I prepped my BGE to a direct/indirect combination, using a tin foil thingy to move the charcoal to the back. I aimed for 130C dome temp. My rotisserie did all the work for me until I (meaning, my pig) reached an internal temp of 70C, just the way I like it. That’ll do pig, that’ll do.

I prepped my pita breads. I had my cold garnish vegetables aberrations ready to be ignored, my tzatziki ready to be slathered. I thought to myself, I should lay down this epic journey writing. And I did. My muse, sing to me of Iberico’s travels from yonder to hither…

Roll d20 for awesomeness. I’ll let you guys decide…