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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-31-2016, 10:56 AM   #1
SmokinJohn
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Join Date: 10-15-12
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Default Lamb, Butt and Rib smoke (In progress)

I heard a voice say, "Smoke some lamb this weekend".

I thumb through my library and decide to use Steve Raichlen's Mexican Pit-BBQd Lamb recipe as a start.

The adobo:



Guajillo peppers, salt, water, vinegar, allspice berries, cinnamon stick, onions, and garlic.



Rehydrated the peppers, rough chopped the onion and garlic. Spun the spices in a grinder.

Drained the peppers, tossed everything in the Magic Bullet and boom! Lamb time!



Note: That is a half lamb leg. Not sure I would buy it again. You will see why later.....



Cut slits in the beast and rubbed that paste in....By the way, this paste goes well with pita chips and tortillas.

Time to marinate overnight...but wait, there's more....

Short ribs....should I marinate them Korean style?



Nope....you farkers mentioned Huli Huli chicken in another thread, and I just happned to have some....



Into a bag they go, and into the chiller with the lamb....Goodnight meat. I'll most likely smoke you in the morning...

Up in the morning prepping the pit...Wait, what's that?



A pork butt? Seriously? Who let you in here? Ok. If you insist. Rub a dub dub...



Into the smoker with you all!



That strange looking piece of meat in the center is the bottom of my half leg of lamb. Doubt and fear are creeping in.

More on this story as it develops.
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Old 07-31-2016, 11:25 AM   #2
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The short ribs are out!



Gotta hide these before the eating machine known as Eli awakens....Surprised he hasn't gotten up yet.
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Old 07-31-2016, 12:02 PM   #3
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The leg is measuring 145 IT, so out it comes to rest.....



Butt...looking good so far!
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Old 07-31-2016, 12:02 PM   #4
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It all looks good.
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Old 07-31-2016, 12:32 PM   #5
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Everything is looking solo good so far.
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Old 07-31-2016, 12:57 PM   #6
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Man, that looks good!! The flavor combos you are using have my mouth watering. lol Great cook John!
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Old 07-31-2016, 01:04 PM   #7
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Quote:
Originally Posted by cowgirl View Post
Man, that looks good!! The flavor combos you are using have my mouth watering. lol Great cook John!
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Old 07-31-2016, 01:44 PM   #8
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Note: Jennifer reminded me today is Sunday, not Saturday. Had to foil the butt (it was at 170), and get ready for church.
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Old 07-31-2016, 02:18 PM   #9
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Was your only issue with the lamb that it just didn't look appealing? Was it good though?
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Old 07-31-2016, 10:01 PM   #10
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Sorry for the delay. Church ran long and Jennifer wanted lunch. Foiling the butt worked. Moist. Tender.





Threw a couple of potatoes on to get them cooked.



Verdict on the lamb:



tender and moist, but the flavor didn't penetrate as much as I thought it would have. If I do this next time, I'm going to use an injector.
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Old 07-31-2016, 10:02 PM   #11
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Quote:
Originally Posted by jeffturnerjr View Post
Was your only issue with the lamb that it just didn't look appealing? Was it good though?
The half leg looked like it had torn apart by wolves (or my son)
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Old 07-31-2016, 10:06 PM   #12
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Seriously great looking grub!
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Old 07-31-2016, 10:24 PM   #13
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Looks tasty from here,
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Old 08-01-2016, 08:00 AM   #14
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Some nice grub you put out there!
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Old 08-01-2016, 01:31 PM   #15
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Looks like everything turned out awesome!

On leg of lamb I like to buy it de-boned or de-bone it myself. I then let it marinade in a baggie for 24 hours.
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Huli Huli, lamb, leg, pork butt, short ribs, uds

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