buccaneer
somebody shut me the fark up.
This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb
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working on DNS.. links may break temporarily.
Leg of lamb!! Now at SAMs club!!
- Thread starter silverfinger
- Start date
silverfinger
Babbling Farker
Thanks for that bucc!!
I can't believe all the great ideas that are going through my head right now!!!
Now, what if I added a bit of Ginger to my cook. Oh, Nevermind. That could fark up everything. Lol
bigabyte
somebody shut me the fark up.
Mmmmmm....Ginger!:hungry:
As always, I'm late to the party but I've used this recipe several times.
Kentucky Style BBQ Lamb
INGREDIENTS
Blend SM Peppered Cow, SM Season All, SM Cherry
Owensboro Mutton Mop
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons Cow Lick rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1. Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1. After about 10 hours of smoking at 225°F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195°F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
Kentucky Style BBQ Lamb
INGREDIENTS
Blend SM Peppered Cow, SM Season All, SM Cherry
Owensboro Mutton Mop
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons Cow Lick rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1. Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1. After about 10 hours of smoking at 225°F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195°F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
weadjust
Knows what a fatty is.
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
Besides BAAAAAAAAAAAAAAAD or Goat.
silverfinger
Babbling Farker
10 hours? I'm thinking you might be a bit past medium rare. What, is that like pulled pork? But lamb instead?
silverfinger
Babbling Farker
I did lamb chops moose style and now I'm hooked on lamb!!
So,
Just a real good tasting meat.
HankB
is Blowin Smoke!
Get yourself some of those cute little lamb chops an inch or more thick. reverse sear them and be sure to keep them rare. Season with a little S&P, minced garlic and fresh rosemary (before you grill them) and enjoy. You will be in heaven! :hungry:
Then you will understand why you want to get a whole leg and do that.
Titch
somebody shut me the fark up.
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One leg under way at the moment:thumb:Mate
silverfinger
Babbling Farker
I've had so much great advice here from this thread that if I fark it up its because I'm just a farking idiot.
Now I'm starving!!
Can't wait to get this leg ready for Sunday!!!
AND, an AUSSIE stamp of approval!!!
Now I'm starving!!
Can't wait to get this leg ready for Sunday!!!
AND, an AUSSIE stamp of approval!!!
Barbarian BBQ
Knows what a fatty is.
I am gonna have to go get one of these. I suppose they have em for Easter.
silverfinger
Babbling Farker
I thinking so.
They just started stalking them.
And that usually means a truck load or two.
Depending on how mine comes out this weekend will help me decide if I need to drop one or two in my freezer for this summer.
silverfinger
Babbling Farker
Ok,
I prepped my leg of lamb to cook for tomorrow.
I'm excited!! I saw bigmister today and he gave me a couple good bits of advise so that was cool. I'm hoping tapatalk will start working so I don't have to post my photos through photo bucket. But if I have to I will to show my cook. Besides, I have not enters a throwdown in a long time and I think this one will fit into the Aussie throwdown!!
I prepped my leg of lamb to cook for tomorrow.
I'm excited!! I saw bigmister today and he gave me a couple good bits of advise so that was cool. I'm hoping tapatalk will start working so I don't have to post my photos through photo bucket. But if I have to I will to show my cook. Besides, I have not enters a throwdown in a long time and I think this one will fit into the Aussie throwdown!!
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