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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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01-19-2013, 05:18 PM | #1 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Lamb Shoulder,slow cooked
Lamb was rubbed with Lemon Myrtle salt seasoning.
Smoked 3 hours with Banksia pods,then into a Dutch pot. Further cooked 3 hours. Weber Kettle ,using the snake method. Served with roast Cauliflower (a first for me ) potato and greens. Meet Rex,our resident freeloader. hope you enjoyed. Cheers. Titch |
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01-19-2013, 06:51 PM | #2 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Oh man, I love the look of that!
Note to self: get out bush and scrounge up some banksia pods and when in Vic, hit bill and titch up for some grub!
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01-19-2013, 07:46 PM | #4 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-19-2013, 08:20 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks amazing Had lamb shank last night when I went out It was not BBQ but very good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-19-2013, 08:37 PM | #7 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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That's a good lookin' plate of food! If Rex gets any closer grab him and throw him on the smoker as well
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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01-19-2013, 09:22 PM | #8 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I really like lamb, great looking cook!
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01-19-2013, 10:17 PM | #9 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Yum! That marrow is mine.
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01-19-2013, 10:55 PM | #10 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Only cooked lamb one time. That was this year and I really enjoyed it.
That there looks incredible. Now I want to try it one more time!!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-19-2013, 11:13 PM | #11 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Great view. Looks like your slow cooking really caramelised the fat. I love lamb.
I also love mutton but it is hard to buy. Vic's Meat in Sydney organised a whole sheep & butchered it for me. The best bit was a mutton leg that I brined like corned beef for 7 days, cold smoked it for six hours then sous vide it at 140F for 24 hours. My Escoffier Society (15 members) loved it. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-20-2013, 09:17 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Yes Sir!
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01-20-2013, 09:19 AM | #14 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine lookin stuff!
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01-20-2013, 09:22 AM | #15 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Dang, that looks mightly fine!
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