It's often said that women have their "those days," but in reality, men also have their "those days" sometimes.

Ye Feng felt as if his uncle had arrived.

Not only am I feeling down, but I'm also a little irritable.

At this point, a cook naturally has a solution.

After eating a leg of lamb and drinking an ice-cold beer, even if Uncle comes over, he has to squat outside the door first.

Senior Brother Yun Zhongzi once again performed his role as a tool admirably, and did so exceptionally well. I'll invite him over for a drink as a way of expressing my apology.

Perfect timing, one front leg for each person, then I can just hold them in my hands and gnaw on them. Just thinking about it makes me feel like my uncle is a few meters further away from me.

One large lamb leg weighing over three pounds was just right for each person. After taking it out of the jade slip, they began to prepare it.

Unlike lamb skewers which come in small pieces, roasted lamb leg needs to be marinated to absorb the flavors.

Of course, this doesn't mean that lamb skewers don't need to be marinated. In fact, marinating them will make the lamb skewers even more flavorful.

But now that he's not grilling lamb skewers, Ye Feng has started preparing the marinade for the lamb leg.

Carrots, onions, celery, snow pears, and apples are the main ingredients for pickling.

Carrots are not commonly used as a pickling ingredient, but they have many benefits when combined with lamb.

Lamb is a warming food, while carrots are a food that helps to lubricate the intestines and relieve bloating.

Combining these two foods not only makes them delicious, but also helps to eliminate the burning sensation caused by eating too much mutton, and can prevent tongue and throat pain.

And onions, needless to say, are absolutely the soulmate of curing lamb.

Celery has a unique and strong aroma that can effectively mask the gamey smell of mutton while giving it a fresh, vegetable fragrance.

Snow pears and apples are the usual ingredients, used to enhance the flavor.

Ye Feng took out a pot and started heating it up.

Without adding oil, sauté Sichuan peppercorns, cumin, white pepper, dried chili peppers, white sesame seeds, and salt until fragrant.

Then, with a gentle tap, all the particles in the pot were instantly turned into crumbs.

Even if Ye Feng's strength were reduced to powder, it would be an easy task. However, since the pickling effect of fine powder is much better than that of fine crumbs, he naturally wouldn't do that.

After placing the vegetables in a jar for later use, Ye Feng poured the chopped vegetables onto the lamb leg that had already been scored.

Ye Feng's hands, normally ruthless and iron-like, were filled with tenderness when massaging the mutton.

The gentle, delicate touch penetrated right to the bone marrow of the lamb leg. If this lamb could know this in the afterlife, it would surely have no regrets in this life.

After all, this is a top-tier, supreme massage service.

Ye Feng is always full of patience when it comes to handling ingredients.

After all, even if he is enjoying a leg of lamb now, in the end, it is Ye Feng, the diner, who will enjoy it.

After marinating the lamb leg for an hour, Ye Feng scraped the vegetables stuck to the lamb leg to one side.

Take out the large charcoal stove, put in the fruitwood charcoal, and ignite the charcoal with a fire control spell.

After the charcoal started to turn red, Ye Feng placed two large lamb legs on top of it.

When it comes to barbecue, it has to be grilled over charcoal to be truly delicious.

Food made using traditional methods or electric heating techniques is ultimately not quite the same.

Once it's roasted, use a dust-removing spell to clean off the ash stuck to the lamb leg meat, and you'll have healthy, clean, and hygienic lamb leg meat.

Soon after the lamb leg was placed on the charcoal, it began to release its own fat under the heat of the charcoal.

When grease drips onto charcoal, it makes a hissing sound.

As the roasting time increases, the originally white lamb leg meat begins to turn reddish-brown.

Picking up the brush, Ye Feng brushed the lamb leg meat with oil again.

The lamb leg meat looks much more appealing thanks to the clear oil.

Once the entire leg of lamb had turned an enticing caramel color, Ye Feng took out a few more jars.

Use a brush to dab the contents of each small jar and then spread them evenly on the lamb leg.

Every groove in the lamb leg is carefully cut, ensuring that the flavors are fully absorbed.

"Pfft" "Pfft"...

The lamb's own fat, mixed with the brushed sauce, began to drip, but this did not affect the taste of the finished lamb leg meat in the slightest.

Seeing that it was about to mature, Ye Feng picked up the jade slip and began to contact Yun Zhongzi.

"Senior Brother Yun, come to the small canteen on Five Old Peaks. I've prepared a good meal to treat you."

Yun Zhongzi's slightly weary voice came from the jade slip: "It's rare that you still have some conscience. I'll be there soon."

After hanging up the communication jade slip, Ye Feng took out two glasses from the storage jade slip.

Ye Feng used the Ice Condensation Technique to create two large icebergs, then placed the glass and beer on top of the ice.

For the ultimate beer experience, the glass must be chilled.

Iced beer and room-temperature beer are definitely two different things.

Anyway, Ye Feng couldn't understand those people who could drink room-temperature beer.

He felt that they were all gods of wine, able to accept even something as magical as room-temperature beer.

Ye Feng carefully sensed the temperature changes of the beer while also keeping track of Yun Zhongzi's travel time.

Sensing that Yun Zhongzi wouldn't arrive so quickly, Ye Feng adjusted the cooling speed of the beer.

The optimal drinking temperature for beer is between 8 and 10 degrees Celsius. At this temperature, the beer's aroma can be fully released, and the foam is extremely rich.

When the rainbow light transformed from Yun Zhongzi appeared above his head, a smile appeared on Ye Feng's lips.

The beer was at exactly 8 degrees at that point.

Sprinkle a handful of cumin and a handful of white sesame seeds on the lamb leg meat, and it will reach its best condition after the seeds fall to the ground.

Everything was the perfect arrangement.

Yun Zhongzi landed lightly and smiled as he looked at the busy Ye Feng.

"What? You've finally had a change of heart after making me take the blame twice?"

Ye Feng handed Yun Zhongzi a cup, picked up a bottle of beer, and twisted off the cap.

"Glug glug..."

The golden liquid was poured into the glass, and a layer of pure white foam covered the rim of the glass.

Yun Zhongzi smiled and accepted the beer.

"This thing you call beer, although it tastes strange and has a low alcohol content so it won't get you drunk, has a unique flavor to it."

Ye Feng laughed and said, "Beer goes perfectly with barbecue. A sip of beer and a bite of lamb, even the gods wouldn't trade it for this."

After saying that, he handed the roasted lamb leg to Yun Zhongzi.

Yun Zhongzi reached out and took it, and an extremely rich fragrance completely enveloped him.

With his straight nose close to the lamb leg, Yun Zhongzi took a deep breath and said with a sigh:

"Even if you eat this barbecue many times, you'll never get tired of it."

Ye Feng smiled smugly and said, "My barbecue is the best in the nine heavens, ten earths, four seas and eight wastelands. It's the only one of its kind."