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Unread 01-19-2013, 11:13 PM   #11
JohnHB
is one Smokin' Farker

 
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Join Date: 12-14-12
Location: Sydney NSW
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Great view. Looks like your slow cooking really caramelised the fat. I love lamb.
I also love mutton but it is hard to buy. Vic's Meat in Sydney organised a whole sheep & butchered it for me. The best bit was a mutton leg that I brined like corned beef for 7 days, cold smoked it for six hours then sous vide it at 140F for 24 hours. My Escoffier Society (15 members) loved it.
John
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John
When you stop horsing around it is time to fire up the BBQ & Smoker
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