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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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12-22-2012, 06:26 AM | #1 |
Found some matches.
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
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Roast whole sheep
I will be roasting a whole sheep for Christmas and am looking for any advice. I've built a pit from cinder blocks about 42"x30"x23"high and placed a grill on top. Was thinking of indirect heat, 250* covered until done (maybe flip once). Or maybe coals underneath and flip every 30 minutes, simulating a rotisserie ( no access to a spit ) . Was thinking of butterflying the carcass. Any thoughts?
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12-22-2012, 07:01 AM | #2 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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I would butterfly and place coals in all 4 corners of pit and slow cook. If you decide to direct cook I think you have to butterfly or it will never get done in the middle.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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12-22-2012, 07:17 AM | #3 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Do you have a lid for this pit? I built one somewhat like it, actually to Cowgirls specifications, I built a fire in opposite corners and cooked a pig in the "box". I also had a built it so i could remove the block in front of the fire so I could remove to tend the fire add coals, woods, etc. without taking the lid off. I made the lid out of a 2 x 4 frame, covered the top of it with wire and then line the inside with several layers of heavy duty foil. Worked good
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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12-22-2012, 07:33 AM | #4 |
Found some matches.
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
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Pile of coals in 4 corners and covered with a sheet metal lid. Same way that I'll roast a hog on it for New Years. I was hoping to use the same technique for the sheep. But the timing will be different. How many hours at 250*? I am guessing its about 35 pounds. Any tips on butterfly - do I just crack the ribs?
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12-22-2012, 07:56 AM | #5 |
Knows what a fatty is.
Join Date: 07-21-08
Location: mission Texas usa
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12-22-2012, 10:48 AM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Sheep as in older than 1 year?? Be mindful of the heat on the loin and keep it as subtle as you can.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-24-2012, 10:44 AM | #7 |
Found some matches.
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
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Okay so the beast was slaughtered and prepped today. It is 20 pounds. I don't klnow for sure but think it is over 1 year old. I will do it as stated above, about 250*, indirect heat. About how long wil it take to cook??
This link shows what I plan to do: Last edited by Dozer183e; 12-24-2012 at 11:14 AM.. |
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12-25-2012, 10:04 AM | #8 |
Found some matches.
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
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Update:
The sheep was great! Few things I would have done different: 250 was too high, would have done 200. Cooked through in less than 3 hours, thought I'd need 5 or 6. It was a little dry, but really not too bad and still tender and nice, most rouble then was trying to hold it for 2 hours because it was ready so early! Rubbed it with minced garlic, salt, lemon pepper, and rosemary. Some of the best sheep I've had! |
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Tags |
whole lamb, Whole sheep |
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