This was to have been Christmas dinner, but in the end I opted for free range pork with some lovely cider and apple liqueurs oh and maybe some Somerset Cider Brandy
And for drinks
If you are wondering about the can of wine, it is for the gravy
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My first attempt at cooking a spatchcocked chicken ( free range) on the bbq. Marinated in olive oil, lemon juice, garlic, smoked paprika, thyme and oregano. An hour with indirect heat and then 10 mins of direct heat to crisp up the skin. Delicious and surprisingly moist. Served with a Greek salad and roasted crushed new pots
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I was going to deduct points for not cleaning up your plate before taking the shot but the chicken looks that good I decided against it. 
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Had a friend that’s had been helping with some heavy lifting his also going through a tough time. His wife had been diagnosed with early dementia (she’s only 60) a few months ago he decided to take her away for a month that ended badly, she had a psychiatric episode in New Zealand and had to be medevaced home.
Thought a big t-bone would help.
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Oh how ghastly for your friend, we take bones, brains, bowels, blood etc , indeed anything starting with a B for granted - until they go wrong,
Best wishes to all out there
Ian
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Thyme rubbed, Beach smoked rack of Lamb on a Caper and Dijon dressing, served with a crisp green chopped salad. Lamb slightly over done as per Miss Deeg’s preference but still moist enough for me.
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@TOBYJUG , hoping you are well?
Yesterday I had a wonderful pork chop with oodles of crackling , I wasn’t able to find a toast rack, however a rack from an air fryer did an excellent job
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Felt the need for a hot meal this evening, so pork chop and veggies, hit the spot. The Rata NZ SB went well with it.
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