ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-29-2011, 07:43 PM   #1
Mitchell
Got rid of the matchlight.
 
Join Date: 07-26-11
Location: Melbourne, Victoria
Downloads: 0
Uploads: 0
Default Smoked leg of lamb - hickory and/or rosemary?

I'm about to smoke my first leg of lamb on my grill and I have on hand hickory and fresh rosemary. Any tips on which option to go for and how much. I plan to put the wood in a tin foil envelope and bang it on the coals.

Lamb has been marinated in white wine, red wine vinegar, garlic, sugar and salt and pepper overnight. It's gettin a dry rub of rosemary, onion, garlic and mustard and going I the grill indirect at 120 degrees.

I'm very new at this. Any advice appreciated.

Cheers

Mitch.
Mitchell is offline   Reply With Quote


Unread 07-29-2011, 08:26 PM   #2
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Downloads: 0
Uploads: 0
Default

IMHO hickory might be a bit strong for lamb. I love hickory for pork which is a milder tasting meat than lamb so it might work.

I'd take the fresh rosemary and just lay it on the coals so it is the seasoning smoke instead of the hickory but that also would depend on how much dry rosemary is in the dry rub. Start with a small amount this time and adjust more or less the next time you do lamb.

I haven't smoked lamb in a couple of weeks but I just may have to do one tomorrow.
BlueHowler is offline   Reply With Quote


Unread 07-29-2011, 08:33 PM   #3
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

I use almond which is awfully close to pecan and it works out perfect for me... That's my recommendation.

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Unread 07-29-2011, 08:47 PM   #4
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

I would also go with a milder wood. But, I would also put fresh rosemary on the meat itself, and not use it for smoke. Rosemary is great for lamb, but burning it will not give you the flavor you will get if you put the sprigs directly on the meat, with some oil to work as a flavor transfer agent.

I would, myself, probably use pecan, because I like it, and it is very versatile. Not too much pecan -- I'd go easy on the smoke with lamb. And, I would put the rosemary directly in touch with the meat.

CD
caseydog is offline   Reply With Quote


Unread 07-29-2011, 09:17 PM   #5
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post
I would also go with a milder wood. But, I would also put fresh rosemary on the meat itself, and not use it for smoke. Rosemary is great for lamb, but burning it will not give you the flavor you will get if you put the sprigs directly on the meat, with some oil to work as a flavor transfer agent.

I would, myself, probably use pecan, because I like it, and it is very versatile. Not too much pecan -- I'd go easy on the smoke with lamb. And, I would put the rosemary directly in touch with the meat.

CD
+1
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Unread 07-29-2011, 09:21 PM   #6
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Downloads: 0
Uploads: 0
Default

Yes, dont burn the herb. Not that one anyhow ;)
I've used hickory on lamb. Lamb can take it IMO. I'd rather use something lighter, but if that's all ya have, it'll be fine. Just dont over do it.
__________________
Pork Butt and Chicken Legs (semi-retired)
bmanMA is offline   Reply With Quote


Unread 07-29-2011, 09:23 PM   #7
Mitchell
Got rid of the matchlight.
 
Join Date: 07-26-11
Location: Melbourne, Victoria
Downloads: 0
Uploads: 0
Default

Thanks gents. The hickory chips are the only dry hardwood I have on hand (except for some red gum but I'm guessing you guys don't get much of that up your way).

I do a have a young orchard started though with almond, cherry, apricot, apple, orange, lemon, lime, and olive woods. Is it a no no to use fresh prunings for smoking? It's winter here and I have just lopped of a bunch of small branches.

Mitch
Mitchell is offline   Reply With Quote


Unread 07-30-2011, 03:24 AM   #8
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

No problem at all with using fresh cuttings in a smoker box or in foil.

I love what you have done so far to the lamb. I would have added the Rosemary to the marinade though. IMO, lamb can take a strong wood like hickory, and you're not going to be using much of it in a foil bag, so you will be fine... but some olive trimmings would be very nice.

Good luck with it and please let us all know how you go!

Cheers!

Bill



OH FARK! ''Only now I see it! You're from MELBOURNE! Stick around man!
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 07-30-2011, 09:07 AM   #9
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

Hickory works well with lamb but go light with your chips. And mint goes well in your marinate.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 07-30-2011, 09:18 AM   #10
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post
I would also go with a milder wood. But, I would also put fresh rosemary on the meat itself, and not use it for smoke. Rosemary is great for lamb, but burning it will not give you the flavor you will get if you put the sprigs directly on the meat, with some oil to work as a flavor transfer agent.

I would, myself, probably use pecan, because I like it, and it is very versatile. Not too much pecan -- I'd go easy on the smoke with lamb. And, I would put the rosemary directly in touch with the meat.

CD
+2, also we stab the leg with a knife several places and stick rosemary sprigs directly into the meat.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
•Simple Garlic & Rosemary Rustic Leg of Lamb. (pic heavy) Phrasty Q-talk 49 01-07-2012 07:24 AM
Rosemary-Dijon Lamb Chops zydecopaws Q-talk 10 02-22-2011 10:16 AM
Smoked leg of lamb with mango jalapeno slaw wrapped in a guajillo tortilla h00kemh0rns Q-talk 20 02-21-2011 09:12 AM
Garlic Rosemary Pecan Smoked Lamb Loin Chops Moose Q-talk 23 06-18-2010 07:21 AM
Question about smoked leg of lamb temp bbqstudent Q-talk 5 12-23-2009 09:41 AM

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

Loading



All times are GMT -5. The time now is 06:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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