SmokinJohn
Babbling Farker
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.
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.