newtwoq
is one Smokin' Farker
I have a young lamb rear quarter that I was going to smoke today.
I am going to keep it simple and just do rosemary, thyme, SPOG. Bring it up to 135-140IT.
My question comes with what to do with the spine portion, bone it out and separate off the loin?
I am going to keep it simple and just do rosemary, thyme, SPOG. Bring it up to 135-140IT.
My question comes with what to do with the spine portion, bone it out and separate off the loin?