Pork bellies... sorta new around here. Most of the independent meat markets have gone under in Abilene, but a new guy opened up. Where am I? In the country outside Abilene, TX.
Started rigging a rotisserie just before noon... lots of C clamps since nothing fit. I started the fire about noon... big fire of oak and mesquite and let it burn down. I trimmed the pigskin off the porkbelly, and I cut all the meat into 1/3" slabs while the fire burned down. Added the rub, oil, lemon, opened what was left of last night's red wine... not for the gyros. Let it set for 30-40 minutes, added more wood, put the meat on the spit, drank more wine. Meat went on the grill about 1:15... Opened a second bottle of red wine. Trimmed the gyros, sampled the dangling bits, drank a little red wine, stoked the fire, trimmed the gyros, drank a little red wine.... until the gyros are all trimmed and done. I'll let them sit in the fridge for a day, freeze them for travel, and feed a group over the 4th of July.
Tzatki... just a recipe off the web... with some extra mint added since I have some in the garden. Fresh dill, mint, EVOO, yogurt, a nice Spanish vinegar, bit of salt, pepper, lemon... and of course cucumber. Nothing special.