MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-22-2012, 06:26 AM   #1
Dozer183e
Found some matches.
 
Dozer183e's Avatar
 
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
Default 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?
Dozer183e is offline   Reply With Quote




Old 12-22-2012, 07:01 AM   #2
volfan411
On the road to being a farker
 
Join Date: 05-01-12
Location: Knoxville tn
Default

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.
__________________
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen
volfan411 is offline   Reply With Quote


Old 12-22-2012, 07:17 AM   #3
aquablue22
Babbling Farker
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Default

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
__________________
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!!
aquablue22 is offline   Reply With Quote


Old 12-22-2012, 07:33 AM   #4
Dozer183e
Found some matches.
 
Dozer183e's Avatar
 
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
Default

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?
Dozer183e is offline   Reply With Quote


Old 12-22-2012, 07:56 AM   #5
coyotero
Knows what a fatty is.
 
Join Date: 07-21-08
Location: mission Texas usa
Default

Simplest way "Al Pastor"

http://www.hardwaremx.com/forum/topi...ito-al-pastor/

Feliz Navidad

JV
coyotero is offline   Reply With Quote


Old 12-22-2012, 10:48 AM   #6
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Sheep as in older than 1 year?? Be mindful of the heat on the loin and keep it as subtle as you can.
__________________
~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
thirdeye is offline   Reply With Quote


Old 12-24-2012, 10:44 AM   #7
Dozer183e
Found some matches.
 
Dozer183e's Avatar
 
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
Default

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..
Dozer183e is offline   Reply With Quote


Old 12-25-2012, 10:04 AM   #8
Dozer183e
Found some matches.
 
Dozer183e's Avatar
 
Join Date: 12-21-12
Location: Addis Ababa, Ethiopia
Default

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!
Dozer183e is offline   Reply With Quote


Reply

Tags
whole lamb, Whole sheep

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts