plakers
Full Fledged Farker
If this is someone's original idea, kudos, I swear I saw it somewhere but I don't where or when I first found this idea. Either way I gave the UDS a full day of work.
Plan was a good Sunday cook, a throwdown double entry and a great meal.
I love it when a plan comes together.
Started with some Oregon lamb shanks, fresh rosemary, Greek oregano and the other usual suspects
Marinated the night before
Fired the UDS with KBB and some cherry chunks. I've been neglecting the old girl, takes a bit of work, the Traeger is so much easier. But I missed it and it was time to make amends.
A couple hours at 275, along with a brisket flat becoming pastrami(another thread)
Then basted over some onions, rosemary and broth for a bit longer
Sweet meat pulled from the bone. This was the hard part , I had an extemely hard time not eating just the gnawings off the bone.
Earlier had baked some taters, scooped out their fluffiness, made some boats, added some summer's sweet corn, the lamb, the onions, and added some gravy.
Topped with mashed taters and Tillamook cheddar
A look into the UDS, some extra non lamb twice bakers and a TextileTurkey roast for the non lamb eaters
Placed on the table. Looking very tasty
A plate shot. They tasted as good as they looked, kinda Shepard's Pie, at least ingredients wise.
Head on over to the Throwdown section and see the other great Lamb entries and Meat and Potatoes entries.
Thanks for reading along.
Plan was a good Sunday cook, a throwdown double entry and a great meal.
I love it when a plan comes together.
Started with some Oregon lamb shanks, fresh rosemary, Greek oregano and the other usual suspects
Marinated the night before
Fired the UDS with KBB and some cherry chunks. I've been neglecting the old girl, takes a bit of work, the Traeger is so much easier. But I missed it and it was time to make amends.
A couple hours at 275, along with a brisket flat becoming pastrami(another thread)
Then basted over some onions, rosemary and broth for a bit longer
Sweet meat pulled from the bone. This was the hard part , I had an extemely hard time not eating just the gnawings off the bone.
Earlier had baked some taters, scooped out their fluffiness, made some boats, added some summer's sweet corn, the lamb, the onions, and added some gravy.
Topped with mashed taters and Tillamook cheddar
A look into the UDS, some extra non lamb twice bakers and a TextileTurkey roast for the non lamb eaters
Placed on the table. Looking very tasty
A plate shot. They tasted as good as they looked, kinda Shepard's Pie, at least ingredients wise.
Head on over to the Throwdown section and see the other great Lamb entries and Meat and Potatoes entries.
Thanks for reading along.
