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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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11-18-2012, 09:28 AM
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#1 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Lamb Ribs (pr0n)
In my local meat store, I saw a package with something called "lamb breast". To me it looked like lamb ribs with a thick layer of fat on it. My wife and I love lamb, so I figured I'd grab a couple and cook them up.
After doing some research, a lamb breast is basically the lamb version of a whole pork belly. My target was the ribs, so I trimmed them, saving the bellies in my freezer. Lamb bacon? I rubbed the meat down with olive oil, garlic powder, salt, pepper and rosemary. I cooked them in my 18 1/2" WSM for about 5 hours at 275F, uncovered. The flavor was really good, though a bit fatty. Next time I'm going to do them a bit lower and slower to better render the fat. The small piece of lamb belly/bacon I cooked was crunchy and really flavorful. Lamb ribs front.  Lamb ribs back.  The bellies I trimmed off.  I cut one piece of belly/bacon to cook with the ribs.  Rubbed up and ready to go.  Mid cook.  Done.  Ready to be cut.  Hmmm.  The piece of lamb belly/bacon.  Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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11-18-2012, 09:30 AM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Nice Job....
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11-18-2012, 09:31 AM
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#3 |
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Babbling Farker
  Join Date: 08-30-09
Location: Nashville, TN
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Looks great. Very informative. Thanks for posting.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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11-18-2012, 10:14 AM
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#4 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice work!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-18-2012, 03:00 PM
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#5 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Mmmmmm, looks good!
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Hold my dang beer... |
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