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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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Old 06-17-2012, 04:02 AM   #1
buccaneer
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Default HnF Appple rosemary Lamb Shoulder(major pron)

Fired up the BSK, first time since I got back home.
Two days ago I smeared it all over and into the cuts with some Jerk paste.
I set the BSK to about 230f and put the shoulder in, along with apple and rosemary wood.


It doesn't always have to be complicated.
Put this mix of veges into the Paella pan below the lamb and the BSK held at 280f.


Fantastic value reisling from my hometown to ease the waiting

and Bellisimo, ready to serve!
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Old 06-17-2012, 04:13 AM   #2
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Buccs...

Buccs...

Oh Buccs...

Fark... That's the best pron I've ever seen you do buddy!

That is just outstanding!

I don't give these out too easy anymore... but...



Cheers!

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Old 06-17-2012, 04:51 AM   #3
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That is beautiful Buccs!
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Old 06-17-2012, 11:02 AM   #4
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Wow, beautiful dish buccs, congrats on the tick!
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Old 06-17-2012, 01:08 PM   #5
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Very nice Buccs! What kinda Jerk? Homemade? Looks great!

Cheers
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Old 06-17-2012, 03:29 PM   #6
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Wow!!!

Great job Bucc!
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Old 06-17-2012, 03:41 PM   #7
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Bucc, that looks amazing - every last bit of it!
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Old 06-17-2012, 03:51 PM   #8
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Sooooo that's a BSK!
Gotta agree with Ausz...best Pron ever I've seen you do!
I need more Buccsz!
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Old 06-17-2012, 04:30 PM   #9
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Quote:
Originally Posted by SmokinAussie View Post
Buccs...

Buccs...

Oh Buccs...

Fark... That's the best pron I've ever seen you do buddy!

That is just outstanding!

I don't give these out too easy anymore... but...



Cheers!

Bill
Holy Moley, what a thing to wake up to, !!!
Thanks Bill!!!
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Old 06-17-2012, 04:33 PM   #10
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Quote:
Originally Posted by Phrasty View Post
Very nice Buccs! What kinda Jerk? Homemade? Looks great!

Cheers
I've been making home made Jerk forever, both a wet one and a dry.
This time I used a product called Walkerswood and added chilies.
It blew mine away Phrasty.
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Old 06-17-2012, 04:36 PM   #11
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Wow, what great looking food...
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Old 06-17-2012, 04:36 PM   #12
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I would dive into that face first.
Dave
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Old 06-17-2012, 04:38 PM   #13
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Quote:
Originally Posted by Moose View Post
Bucc, that looks amazing - every last bit of it!
Thanks for that Moose!
The sweet potatoes were just glorious with this, next time I will do more of them as TFO and I groaned as we ate them.
They matched the spicy lamb perfectly.
Onions also were a hit.
Leftovers will get some red peas and rice maybe!

Phubar , Norm, Phrasty, Fingerlickin, Mongo and Bill, thanks boys!
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Old 06-17-2012, 05:10 PM   #14
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Quote:
Originally Posted by buccaneer View Post
I've been making home made Jerk forever, both a wet one and a dry.
This time I used a product called Walkerswood and added chilies.
It blew mine away Phrasty.
I've been preaching walkerswood on here forever! Personal friends of mine bought out the company a couple years ago (5 or so I believe) and they (WW) have been doing & tasting better than ever!!

Cheers
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Old 06-17-2012, 05:13 PM   #15
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Quote:
Originally Posted by Phrasty View Post
I've been preaching walkerswood on here forever! Personal friends of mine bought out the company a couple years ago (5 or so I believe) and they (WW) have been doing & tasting better than ever!!

Cheers
Well, pass along my praises, I am a serious fan!
OUTSTANDING!
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