BBQ Brethren Throwdown - "Lamb"

bigabyte · Mar 2, 2009

This weeks category is...
[SIZE=+2]"Lamb"[/SIZE]

Anonymous photo

This weeks rules have changed! Please read and abide by the new rules.

1) The item must be either Grilled, Smoked or Fire Roasted using charcoal and/or wood as fuel.
2) It has to be cooked during the current throwdown week ( 3/2 - 3/8 ).
3) All pics (any number) must be submitted by 9pm Central on 3/9.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) This weeks entry photo must be all about the meat. No sides, drinks, etc. are to be included in the entry photo. Garnish is allowed so long as the garnish is meant to be eaten with the Lamb.

The voting will begin by Tuesday 3/10 after I submit the "Vote" thread and voting will close on Sunday 3/15.

Next weeks category will be "Ribs" as decided by the Pizza throwdown winner fweck!

Best of luck and even better eats to all!

SlickRat · Mar 2, 2009

Oh man, I was going to enter this one, but I need my Weber Genesis NG. Guess I'll have to observe instead.

bigabyte · Mar 2, 2009

SlickRat said:
Oh man, I was going to enter this one, but I need my Weber Genesis NG. Guess I'll have to observe instead.

You can still enter. That 1st rule may be confusing. Allow me to clarify it a bit.

Every week the rule "The item must be grilled or smoked" has been there, and would always be there unless the percon who chose the category made a special request to change that rule. In this week Nature boy did not request any change to that rule. So you can still submit any grilled or smoked items the same as any other week, even if the grill is gas powered.

I added the Fire Roasted part so that in case someone wanted to do a spit roasted whole lamb then they could. I felt it was necessary to limit this fire roasting to wood and/or charcoal based fires though. This was my call to add this rule based on the possibilities offered by this particular category, which I reserve the right to do any week, similar to how I allowed Oven baking for Pizza week so long as at least one ingredient on the Pizza had been grilled or smoked.

I hope this clarifies that position. I probably shoudl have added Fire Roasted as a seperate optional rule to follow instead of grouping it with #1, but thought I had worded it OK. Apparently not.:biggrin:

Meat Burner · Mar 2, 2009

Lamb is not on our menu but I know a lot of folk really like it. Will be watching as I am sure there will be some great entries. Throw it down brethren!!!!!!!!!!

jocosa · Mar 2, 2009

Almost! We're digging a pit, setting up the spit and fire-roasting a leg of lamb on a week-long camping trip, like two weeks from Tuesday... and we would have been all about this!!!

bigabyte · Mar 2, 2009

jocosa said:
Almost! We're digging a pit, setting up the spit and fire-roasting a leg of lamb on a week-long camping trip, like two weeks from Tuesday... and we would have been all about this!!!

There's always a practice run!:lol:

thirdeye · Mar 3, 2009

Lamb Throwdown

I'm coming in early, and letting all my meat hang out....:biggrin: For the "Meat Only" Lamb Throwdown, my entry is Dizzy Moroccan Lamb Sausage.

Here is the money shot.

The story behind this sausage is a good one. My Chef buddy did a rack of lamb dinner for 50 a couple of weeks ago. He froze all the trimmings, and laid them on me, hinting that they would make some good sausage.....So, last night I ground and seasoned it, adding some Dizzy Dust to my normal recipe, since this category was picked by Nature Dude. :biggrin: I smoked these links about 20 minutes over some of that wine barrel oak (from swamprb), then opened the vents for the hot finish.

Just Chillin' Out

The First Coil - Yes, these are natural casings.

Coils, Links, and Rings

The Pit Shot - Just starting to sweat.

The Resting Shot

The Lunch Shot
(with horseradish mustard)

Markbb · Mar 3, 2009

THose sausages look really REALLY Good........drooooooool!

bigabyte · Mar 3, 2009

Lamb sausage sounds great! I've never tried any before.

Piginapit · Mar 3, 2009

You know this is a BBQ site when the words "Natural casings" can be said and no one throws up. :icon_sick Great looking sausage!!!

Dan Swanson · Mar 3, 2009

I'm not a big fan of lamb, but man I would try one of those in a heartbeat.
Very nice.

Rick's Tropical Delight · Mar 3, 2009

that there takes a lot of pressure off me because i won't even enter this week after that! :biggrin:

igolf2 · Mar 3, 2009

RTD - say it's not so!!! Look forward to your creative presentations and pron!

Besides - I'm using your posts to show the lil woman how great food turns out on an "Egg" in hopes of getting the green light to get my own!:biggrin:

Smokin Mike · Mar 3, 2009

say, this is my first throwdown that I will do, but is a sauce ok on the side? I got the no sides/drinks/ect.

EDIT: nevermind, it's a garnish, it's allowed. I need to read allitle better

jacob · Mar 3, 2009

I was looking at lamb today and thought of this weeks meat. But I have never eaten lamb and wife says she hates it. Lamb is very costly here and I also have never cooked lamb. So If Rick or Thirdeye would pm me and instruct me on how to best prepare so I can at least eat it if nothing else. I would be willing to make a go of it.

Meat Burner · Mar 3, 2009

RTD, brother, enter one of your great creations. Honestly, my wife and I always look forward to what you create.

bowhnter · Mar 3, 2009

That 'lunch shot' looks pretty good. I am sure after this I will give it another try.

Mad Max · Mar 3, 2009

thirdeye said:
I'm coming in early, and letting all my meat hang out....:biggrin: For the "Meat Only" Lamb Throwdown, my entry is Dizzy Moroccan Lamb Sausage.

Here is the money shot.

The story behind this sausage is a good one. My Chef buddy did a rack of lamb dinner for 50 a couple of weeks ago. He froze all the trimmings, and laid them on me, hinting that they would make some good sausage.....So, last night I ground and seasoned it, adding some Dizzy Dust to my normal recipe, since this category was picked by Nature Dude. :biggrin: I smoked these links about 20 minutes over some of that wine barrel oak (from swamprb), then opened the vents for the hot finish.

Just Chillin' Out

The First Coil - Yes, these are natural casings.

Coils, Links, and Rings

The Pit Shot - Just starting to sweat.

The Resting Shot

The Lunch Shot
(with horseradish mustard)

That looks so good. I am starving for some of that lamb sausage.

SlickRat · Mar 3, 2009

Here's my entry: Boneless leg of lamb stuffed with onion, garlic, spinach and fresh herbs from my garden.

The ingredients

Cooking the stuffing

Ready to roll

On the rotisserie. That's Maple in the smoke box.

The Money shot! Use this picture for my entry.

bigabyte · Mar 3, 2009

That looks heavenly!

BBQ Brethren Throwdown - "Lamb"

somebody shut me the fark up.

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Found some matches.

somebody shut me the fark up.

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