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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.


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Old 07-05-2013, 07:03 AM   #16
fantomlord
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outstanding
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Old 07-05-2013, 07:05 AM   #17
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That's my boy!
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Old 07-05-2013, 07:06 AM   #18
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Quote:
Originally Posted by Fatback Joe View Post
I just came back to this thread and keep thinking "That is a farking steak". Nice job!
Better than steak! (Well, OK, different than a steak, but DAMN! I love lamb.)

I forgot to say, the rub on the lamb is Oakridge BBQ's Black Ops. It's not just for beef! It matched wonderfully with the lamb. My only regret is that I'm now out and will have to order more. I believe the Black Ops is my favorite savory rub now.
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Old 07-05-2013, 07:11 AM   #19
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Wow, that looks great! Wish my wife would eat lamb. Let's see, if I fast for a couple days I could probably eat one by myself and she can have a PB&J sammich - sounds like I got a plan.
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Old 07-05-2013, 07:49 AM   #20
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Quote:
Originally Posted by dwfisk View Post
Wow, that looks great! Wish my wife would eat lamb. Let's see, if I fast for a couple days I could probably eat one by myself and she can have a PB&J sammich - sounds like I got a plan.
It was probably that farking mint jelly that killed it for her! I wouldn't eat lamb for so long due to mint jelly trauma.
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Old 07-05-2013, 07:58 AM   #21
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Quote:
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It was probably that farking mint jelly that killed it for her! I wouldn't eat lamb for so long due to mint jelly trauma.
Mint jelly?!? That's like buying salsa from New York City!
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Old 07-05-2013, 08:12 AM   #22
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Quote:
Originally Posted by buccaneer View Post
Holy moly I am starving, that looks just wonderful!
Succulent lamb and yummy veg, and Michele made screaming Danishes!
PM me the recipes Red?
Hey Buccs! Michele went by this recipe:

http://littleleopardbook.com/2013/04...stry-delights/

Just modded the construction a bit to make the "Coffee Cake Looking" one.

Also, she did an egg wash and generously sprinkled raw cane sugar on the pastries before cooking.
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Last edited by deguerre; 07-05-2013 at 08:33 AM..
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Old 07-05-2013, 08:24 AM   #23
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Wow I want lamb now!
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Old 07-05-2013, 08:31 AM   #24
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Wow that looks great! Kudos to the both of you.
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Old 07-05-2013, 08:39 AM   #25
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That's it............gotta run to the store
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Old 07-05-2013, 09:58 AM   #26
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Guerry, all of it looks great. Nice pron too? Now I'm hungry again...
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Old 07-05-2013, 10:28 AM   #27
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Quote:
Originally Posted by deguerre View Post
Mint jelly?!? That's like buying salsa from New York City!
Yup. That was the way my mother did lamb. Cooked until it was a nasty grey inside and slathered with mint jelly. She was also of the school that cooks vegis to mush. I didn't have a clue to what lamb lollipops where until I was in my 30s, let alone what a properly cooked leg of lamb tasted like.
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Old 07-05-2013, 10:31 AM   #28
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Dang, that looks awesome!
Will need to try this one.

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Old 07-05-2013, 01:52 PM   #29
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you sir are a real pitmaster!!!
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Old 07-05-2013, 01:57 PM   #30
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Fine looking grub
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