[Can you help me diagnose my cheese bread?]

Not rolled tight enough.

[Pork Belly - your ideas ?]

I used to have a customer that swore just marinated it in dale's for 15 minutes and cook just like bacon.

[Smoking Meat]

I kinda of cheat on smoking.  I have a electric smoker.  I think it is just easier plus it saves me from going outside so much too, it's really hot in Florida.  Here is some baby backs I just did and wrote a article on. 

[Shawarma Sauce]

49 minutes ago, Smithy said:

 

I forgot to ask: can you remember any of the flavor or texture notes? For instance, was the red sauce smooth or chunky, tomatoish or hot like a chili sauce or not like either of them? Could the white sauce have been the classic tzadziki, or was it something different? 

It wasn't tzadziki.  The greenish sauce was a little chunky. the white and red were smooth.  None of them where spicy I would remember that.  It was 13 years ago so my memory on flavor isnt great.

16 minutes ago, scamhi said:

try this Lebanese garlic sauce for shwarma

https://dinnerthendessert.com/zankou-chickens-secret-garlic-paste/

I will give this a shot next time thank you.

[Shawarma Sauce]

Hello all,

My first experience with sharwarma was in Moscow, Russia.  I have been attempting to make it for years now with out actually using a vertical cooker.  My last try I used smoked chicken thighs and it turned out quite good actually.  My problem is still the sauce.  It seems in the USA and online it is only a tahini yogurt sauce or a tzatziki sauce that is called for and used in shawarmas.  In Russia it was always a white sauce, a greenish sauce and a red sauce.  I cant seem to find any mention of this anywhere online.  Does any one know what I am talking about? And have a name for these sauces.

[Hello everyone]

I have been in the meat industry for 15 years now. I enjoy cooking.  I like to focus on smoking food and also Russian food.