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 11-02-2013, 08:22 AM   #31
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Thanks from:--->


Old 11-02-2013, 08:28 AM   #32
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Looking good! You Aussie guys kick arse with lamb!
__________________
Chris- Midwest BBQ Outreach
oifmarine2003 is offline   Reply With Quote


Thanks from:--->
Old 11-02-2013, 01:06 PM   #33
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Can't wait to see the final product.
__________________
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
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 11-02-2013, 09:35 PM   #34
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

One hour ended up being 2 hours and the meat stalled at 160 for 2 hours
Probed very tender so I added some of the pan juce and wrapped in foil.
Turned the cooker up to 300f and let it go for 2 more hours.



Meanwhile used the sweetened onions with flour and butter and the pan juices to make some gravy.
added some Tomato sauce for a little lift.




Boiled up some potato in preperation ,fried some Bacon and grated some Cheeses.



Pulled the meat out of the cooker and let it rest for a bit over an hour then pulled the lamb, got a bit over 2lb in usuable meat.








Put the lamb into a cast dish and dressed with the mashed potato,dobs of butter and a seasoning of Slap Ya Mama original pepper blend.
back into the cooker at 350f until the potato was browned off a touch.


__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.

Last edited by Titch; 11-02-2013 at 10:01 PM..
Titch is offline   Reply With Quote


Old 11-02-2013, 09:40 PM   #35
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Gave the cooks helper a treat.


Plated with simple Green Beans.




I would like to use this as my Money shot please

Thanks for looking in and I hope this helps someone try Lamb done this way.
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Old 11-03-2013, 01:12 AM   #36
stanjk
Is lookin for wood to cook with.
 
Join Date: 08-08-13
Location: lake worth, fl
Default

Out of the park Shepherd's Pie! Outstanding job. Thanks for the inspiration.
stanjk is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 01:17 AM   #37
Biged92
On the road to being a farker

 
Join Date: 03-30-12
Location: Huntington Beach, California
Default

Good God man, that looks freakin' awesome! Great cook. Thanks for sharing.
__________________
Big Ed
Sharpe Gourmet Cooking Wood

22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone
Biged92 is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 01:23 AM   #38
westy
is one Smokin' Farker

 
Join Date: 06-01-11
Location: valley village, ca.
Default

Thats what I was lookin for! That is fantastic! Nicely done. If that was in front of me, I would definitely over eat.

Im lookin to do lamb maybe pepper stout style. Possibly with a sweeter brown ale.
__________________
John

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
WGA
PBC
westy is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 02:19 AM   #39
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Nice work Titch.
The lamb came out lubberly and a really well controlled colour!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 05:09 AM   #40
Diesel Dave
Quintessential Chatty Farker

 
Join Date: 08-23-13
Location: In the woods
Default

That looks mighty fine my friend!

I'd hit that!!!!! over and over
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR]


Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe
Diesel Dave is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 06:39 AM   #41
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

that looks great! question...why 2 more hours after it probed tender? I know with a pork shoulder, once it probes tender, I take it off, and rest.
__________________
Matt...Sauk City, WI
fantomlord is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 06:59 AM   #42
Al Czervik
somebody shut me the fark up.

 
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
Default

Looks spot on Titch! I'd tear that up mate...

BTW, I think pellet poopers rock.
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Avatar by Chalupa
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 07:12 AM   #43
bluetang
somebody shut me the fark up.
 
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default

Oh heck yes!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 01:01 PM   #44
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Aussie Aussie Aussie!
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 01:43 PM   #45
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Damn id hit that.. Right now
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Thanks from:--->
Reply

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 08:19 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