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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-02-2013, 08:22 AM   #31
chicagokp
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Old 11-02-2013, 08:28 AM   #32
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Looking good! You Aussie guys kick arse with lamb!
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Old 11-02-2013, 01:06 PM   #33
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Can't wait to see the final product.
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Old 11-02-2013, 09:35 PM   #34
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One hour ended up being 2 hours and the meat stalled at 160 for 2 hours
Probed very tender so I added some of the pan juce and wrapped in foil.
Turned the cooker up to 300f and let it go for 2 more hours.



Meanwhile used the sweetened onions with flour and butter and the pan juices to make some gravy.
added some Tomato sauce for a little lift.




Boiled up some potato in preperation ,fried some Bacon and grated some Cheeses.



Pulled the meat out of the cooker and let it rest for a bit over an hour then pulled the lamb, got a bit over 2lb in usuable meat.








Put the lamb into a cast dish and dressed with the mashed potato,dobs of butter and a seasoning of Slap Ya Mama original pepper blend.
back into the cooker at 350f until the potato was browned off a touch.


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Old 11-02-2013, 09:40 PM   #35
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Gave the cooks helper a treat.


Plated with simple Green Beans.




I would like to use this as my Money shot please

Thanks for looking in and I hope this helps someone try Lamb done this way.
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Old 11-03-2013, 01:12 AM   #36
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Out of the park Shepherd's Pie! Outstanding job. Thanks for the inspiration.
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Old 11-03-2013, 01:17 AM   #37
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Good God man, that looks freakin' awesome! Great cook. Thanks for sharing.
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Old 11-03-2013, 01:23 AM   #38
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Thats what I was lookin for! That is fantastic! Nicely done. If that was in front of me, I would definitely over eat.

Im lookin to do lamb maybe pepper stout style. Possibly with a sweeter brown ale.
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Old 11-03-2013, 02:19 AM   #39
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Nice work Titch.
The lamb came out lubberly and a really well controlled colour!
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Old 11-03-2013, 05:09 AM   #40
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That looks mighty fine my friend!

I'd hit that!!!!! over and over
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Old 11-03-2013, 06:39 AM   #41
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that looks great! question...why 2 more hours after it probed tender? I know with a pork shoulder, once it probes tender, I take it off, and rest.
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Old 11-03-2013, 06:59 AM   #42
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Looks spot on Titch! I'd tear that up mate...

BTW, I think pellet poopers rock.
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Old 11-03-2013, 07:12 AM   #43
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Oh heck yes!
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Old 11-03-2013, 01:01 PM   #44
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Aussie Aussie Aussie!
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Old 11-03-2013, 01:43 PM   #45
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Damn id hit that.. Right now
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