What cut is your hunk of boar, Mrrzy? Is it marbled with fat, or very lean? Does it have bones?

My experiment with electronic monitoring of the barbecue was more frustrating than helpful. The gadget has two probes, one for the food and the other for the air at grill level inside the barbecue. The aneroid thermometer mounted in the dome of the kamado has a sensor that reaches well into the interior space, but it is several inches above the grill and, of course, only about two inches from the inside of the dome itself, which was losing heat to the chilly outside air.

The electronic sensor clipped to the grill reported a temperature some 30 to 50 degrees Fahrenheit above the temperature shown on dome thermometer. What to think?

The lamb shanks were good. Not great, but good. Himself thought they were boffo, but his appreciation was not affected by the effort I had to invest in the preparation, not to speak of the (not inconsiderable) cost of the charcoal. The next time I cook lamb shanks like that, I'll put them in the oven and save myself a lot of trouble and mess.

For my next trick, by Monday I have to confect a Thanksgiving dessert that is (a) portable and (b) not pie. Suggestions?