Pulled Lamb Shoulder with Cumin and Chili

SmokinAussie · 12-08-2019, 10:24 PM

G'Day Bruces!

Sorry about the delay in getting this post up. I was pretty upset about what's going to be the entry photo for the "Lamb" TD... Full disclosure being that I was absolutely sh!tfaced when I took the plating pics. I hadn't planned to be, but during the day I had a few glasses of wine (as you will see) and right at the end I had a neighbor pour me two serious glasses of scotch and I'm not as able to absorb all that any more now I'm less than 170#.

I was wanting to do it all over again, but never got the chance so I have to go with this one.

Well, in the beginning everything was fine. I had it all together with the spices, onions, and some very nice EVOO!

And marinaded the lamb shoulder in this for 3 days!

On it went with some Banksia wood for smoke!

Cuppla nice shots here after it was on at 300F for about 3 hours.

I found this old bottle of wine I'd had for a very long time. I thought it would be terrible but needed it for the next step. As a matter of fact, it was outstanding

and I started sipping away at this.

From here it went into the cabinet smoker for a few hours until it was about 200ish.

Then it rested in a cooler for a few hours till dinner. Made the salads and all the other things... specifically a pumpkin mash which I had a lot of pics of as well.... But this is when I started to go off the rails with the bottle of wine and those Scotches!

Sooooo... much later... absolutely HAMMERED.. I pulled the Lamb.

And this was the salad plate:

You can see where I was trying to go with this. Have a nice base of pumpkin puree, a super pretty salad and a tantalizing tower of pulled lamb on the top for your eyes to feast on...

Instead:

I got 2 very ordinary shots...

But the leftovers looked pretty good.

And how was it?

Well, I'm told it was absolutely awesome.... but my memory is a little hazy.

I had some for dinner the next night and it was pretty good!

Thanks for looking... I did write down the recipe if you want it... It is certainly worth doing again but without the friendly neighborly assistance next time.

Cheers!

Hoss · 12-08-2019, 10:32 PM

Looks Tastee to me!

Happy Hapgood · 12-08-2019, 10:36 PM

Mighty Fine Sir!

tom b · 12-08-2019, 10:39 PM

put that in my face!

Titch · 12-08-2019, 10:41 PM

Looks Awesome.
You did well for a pisspot

Smoke on Badger Mountain · 12-09-2019, 12:29 AM

Looks great! I'm not sure I could have plated half that well if I were hammered. I would take that recipe!

DevilsGrill · 12-09-2019, 01:36 AM

If that's how you cook "nailed" then id love to see what you can do sober!.Or is it like the Drunken Master movies where you cook better under the influence

As a fellow Melbonite we should catch up for a feed and a few beers and share the BBQ love...

SmokinAussie · 12-09-2019, 04:41 AM

Quote:

Originally Posted by DevilsGrill

If that's how you cook "nailed" then id love to see what you can do sober!.Or is it like the Drunken Master movies where you cook better under the influence

As a fellow Melbonite we should catch up for a feed and a few beers and share the BBQ love...

Ahhhh, yes but only up to a point. I was well and truly past that point!

cowgirl · 12-09-2019, 01:05 PM

Looks fantastic, Bill!

lunchman · 12-09-2019, 02:01 PM

Looks darn good from here!

BillN · 12-09-2019, 05:37 PM

WOW!!! That looks fantastic.

Stingerhook · 12-09-2019, 06:13 PM

Fantabulous Bill.

LYU370 · 12-09-2019, 11:04 PM

I hope you had much more than just that one bottle of wine to get hammered...

But the grub looks pretty tasty.

ssv3 · 12-10-2019, 12:42 AM

That looks incredible! Love the composition.

luv2smoke · 12-10-2019, 01:33 AM

Wouldn't mind seeing that recipe.

12-08-2019, 10:24 PM	#1
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Melbourne, VIC	Pulled Lamb Shoulder with Cumin and Chili G'Day Bruces! Sorry about the delay in getting this post up. I was pretty upset about what's going to be the entry photo for the "Lamb" TD... Full disclosure being that I was absolutely sh!tfaced when I took the plating pics. I hadn't planned to be, but during the day I had a few glasses of wine (as you will see) and right at the end I had a neighbor pour me two serious glasses of scotch and I'm not as able to absorb all that any more now I'm less than 170#. I was wanting to do it all over again, but never got the chance so I have to go with this one. Well, in the beginning everything was fine. I had it all together with the spices, onions, and some very nice EVOO! And marinaded the lamb shoulder in this for 3 days! On it went with some Banksia wood for smoke! Cuppla nice shots here after it was on at 300F for about 3 hours. I found this old bottle of wine I'd had for a very long time. I thought it would be terrible but needed it for the next step. As a matter of fact, it was outstanding and I started sipping away at this. From here it went into the cabinet smoker for a few hours until it was about 200ish. Then it rested in a cooler for a few hours till dinner. Made the salads and all the other things... specifically a pumpkin mash which I had a lot of pics of as well.... But this is when I started to go off the rails with the bottle of wine and those Scotches! Sooooo... much later... absolutely HAMMERED.. I pulled the Lamb. And this was the salad plate: You can see where I was trying to go with this. Have a nice base of pumpkin puree, a super pretty salad and a tantalizing tower of pulled lamb on the top for your eyes to feast on... Instead: I got 2 very ordinary shots... But the leftovers looked pretty good. And how was it? Well, I'm told it was absolutely awesome.... but my memory is a little hazy. I had some for dinner the next night and it was pretty good! Thanks for looking... I did write down the recipe if you want it... It is certainly worth doing again but without the friendly neighborly assistance next time. Cheers! __________________ Still Smokin'

12-08-2019, 10:36 PM	#3
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Mighty Fine Sir! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower The Artist Formally Known as Toast

12-08-2019, 10:39 PM	#4
tom b Quintessential Chatty Farker Join Date: 10-12-15 Location: Temecula, CA	put that in my face! __________________ MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA, A PBC and A26'er

12-08-2019, 10:41 PM	#5
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks Awesome. You did well for a pisspot __________________ Titchstone, our Diy flatop Named By Moose https://www.bbq-brethren.com/forum/s...d.php?t=288727

12-09-2019, 12:29 AM	#6
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Looks great! I'm not sure I could have plated half that well if I were hammered. I would take that recipe! __________________ Josh 24"x52" Custom Offset, 22" Weber Kettle , Camp Chef 2 burner w/ griddle. One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack https://www.youtube.com/channel/UCIa...0Zcup0pvXobQlQ

12-08-2019, 10:32 PM	#2
Hoss Babbling Farker Join Date: 12-31-09 Location: Hernando,MS	Looks Tastee to me!

12-09-2019, 01:36 AM	#7
DevilsGrill Is lookin for wood to cook with. Join Date: 12-15-18 Location: Melbourne, Australia Name/Nickname : Doug	If that's how you cook "nailed" then id love to see what you can do sober!.Or is it like the Drunken Master movies where you cook better under the influence As a fellow Melbonite we should catch up for a feed and a few beers and share the BBQ love...

12-09-2019, 01:05 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks fantastic, Bill! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-09-2019, 02:01 PM	#10
lunchman is One Chatty Farker Join Date: 05-12-10 Location: Massachusetts Name/Nickname : Dom	Looks darn good from here! __________________ Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone

12-09-2019, 05:37 PM	#11
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	WOW!!! That looks fantastic. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

12-09-2019, 06:13 PM	#12
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Fantabulous Bill. __________________ Marty UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander

12-09-2019, 11:04 PM	#13
LYU370 Babbling Farker Join Date: 05-28-14 Location: Streamwood, IL	I hope you had much more than just that one bottle of wine to get hammered... But the grub looks pretty tasty. __________________ Andy FEC100 - Big Joe - Saber 500 Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!

12-10-2019, 12:42 AM	#14
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	That looks incredible! Love the composition. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-10-2019, 01:33 AM	#15
luv2smoke Full Fledged Farker Join Date: 08-15-14 Location: Simpletown, USA	Wouldn't mind seeing that recipe. __________________ Cascade Smokers "Whole Hog" Insulated Reverse Flow Vertical & Wilson 640XL Deluxe