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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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10-20-2013, 12:40 PM
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#1 |
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is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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Lamb Shanks and a Venison Roast Pron!
Injected the venison with bourbon, ponzu, Worcestershire sauce and brown sugar, rubbed with IQ rub (from Thermalmass) and wrapped in bacon.
 Lamb shanks where marinaded overnight with chives, thyme, EVOO, red pepper, black pepper. IQ rub as well. The shanks will be braised with red wine, crushed tomatoes and veg. 
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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10-20-2013, 12:52 PM
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#2 |
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is Blowin Smoke!
  Join Date: 02-02-13
Location: Springfield, IL
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Wow, those look awesome. Nice to see something different!
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10-20-2013, 01:03 PM
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#3 |
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Found some matches.
Join Date: 09-22-13
Location: Des Moines, Iowa
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Lookin' good! I've never had a venison roast, really should give that a try someday.
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Des Moines, IA: Master Forge vertical |
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10-20-2013, 02:15 PM
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#4 |
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Babbling Farker
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I smell some great drippings in the pan there. Hint Hint.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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10-20-2013, 04:15 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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You had me at lamb (and again at venison).
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