buccaneer
somebody shut me the fark up.
:grin:Fired up the BSK, first time since I got back home.
Two days ago I smeared it all over and into the cuts with some Jerk paste.
I set the BSK to about 230f and put the shoulder in, along with apple and rosemary wood.
It doesn't always have to be complicated.
Put this mix of veges into the Paella pan below the lamb and the BSK held at 280f.
Fantastic value reisling from my hometown to ease the waiting
and Bellisimo, ready to serve!
Two days ago I smeared it all over and into the cuts with some Jerk paste.
I set the BSK to about 230f and put the shoulder in, along with apple and rosemary wood.
It doesn't always have to be complicated.
Put this mix of veges into the Paella pan below the lamb and the BSK held at 280f.
Fantastic value reisling from my hometown to ease the waiting
and Bellisimo, ready to serve!