So, onto the weird lump action. I have never started my UDS with lump, i have it in the basket but usually use Stubb briqs in the chimney. Well i figured since it was raining i wanted it to start faster so i tried using a hand full of lump. Damn does that get hot and ready FAST, it even turned my chimney white, and after i dumped it in my basket it took about 10 seconds for my drum thermo to read 250 :wacko:. Is this normal for lump? I closed the vents some, and im going to check it out in a minute to check the temp.
03-03-2013 12:28 PM
Temp holding at 250 hmmm. Anyways, do you bend test these or what is the proper way to go about telling for doneness?
03-03-2013 01:13 PM
Can't say never seen or heard of lamb breast. Looks like your off to a great start though. Post some pics while there cooking. From what I read it's actually from the belly.
03-03-2013 01:50 PM
They are cooking oddly fast, imo, but thats ok. This is after about 1 hour 20 min.
Sorry about the bad pics, foil plus smoke and a camera dont mix.
03-03-2013 01:55 PM
Being originally from New Zealand and eating lamb all my life; I believe what you have there are lamb Spare ribs? Yummy Yummy oh how I miss Lamb.
03-03-2013 02:19 PM
I do believe thats what they really are, the package says lamb breast. It was dirt cheap 7 bucks for that I havent had lamb since i was little so im excited to cut em up and eat em. Ill bring you some haha.
03-03-2013 02:45 PM
well, its done. The flavor is very... different from beef and pork, even different from venison. I like it, but dont love it, i could see it growing on me. Next time maybe another 20 minutes to further break down the fat, this IS greasy, but not overly greasy. http://i588.photobucket.com/albums/s...ps4aec927f.jpg
03-03-2013 02:52 PM
Looks good tho! We haven't pulled the trigger on lamb yet, who knows?
Big George's BBQ
03-03-2013 03:04 PM
That looks Great to me I love Lamb
03-03-2013 03:35 PM
03-03-2013 03:40 PM
I cook lamb racks all the time ..try cooking them at a higher heat..no foil..and let more of that fat render render out..those could have gone a bit longer
was this domestic lamb? as far as im concerned domestic has far better flavor ..not sure what wal-mart carrieshttps://sphotos-b.xx.fbcdn.net/hphot...42838115_n.jpg
03-03-2013 03:51 PM
It looks good Neon! :thumb:
My wife and I love lamb!
The "lamb breasts" they sell here are ribs with the belly attached. I trim off the belly, freeze it for later, and cook just the ribs, they are yummy!
I agree with "billm", if you render the fat better, it would probably be better.
03-03-2013 04:16 PM
Yes, domestic lamb. I figured another 20 -30 minutes would have made better results. Though, the small rack was good, it was the larger piece that was a little greasy.