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Old 01-06-2011, 03:31 PM   #7
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Originally Posted by Wheezer View Post
Thanks Jeff! thinking now of injecting a lime, tequila, agave syrup mix and rubbing with agave syrup, chipotle, and cilantro. Just need to nail down time, temp and pellets!
Sounds like a solid plan. One thing though.... Make sure you take plenty of pictures and post them back here!

Quote:
Originally Posted by Campfire Girl View Post
I would just season it with S&P then some garlic cloves stuck in small holes, and then rosemary. Crumbled and spread all over the outside with a little oil.

Cook low and slow until Med rare. about 145. Let it rest for 30 minutes and then eat the best lamb you have ever imagined.
That's not all that far off from the marinade that I used on my Smoked Lamb Ribs...

They turned out so good that people who don't like lamb were coming back for seconds!
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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