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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 11-03-2013, 04:10 PM   #46
Bonewagon
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That looks farkin' delicious! Nicely done Titch!
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Old 11-03-2013, 04:35 PM   #47
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Quote:
Originally Posted by neuyawk View Post
Any chance you can do a post weigh after you're done so we can get an idea of yield?
The meat content turned out at about 2.2 lb.
So it lost about 2/3rd in useable
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Old 11-03-2013, 04:37 PM   #48
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Quote:
Originally Posted by buccaneer View Post
The shoulder meat tastes a little sweeter and is fattier, the leg is slightly stronger and a bit leaner.
I cannot for the life of me pick a favorite between them, I always love the one I am eating best.
I could not argue that statement, spot on I believe.
Legs are a bit lean at the moment due to sales of Spring Lamb
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Old 11-03-2013, 04:41 PM   #49
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Quote:
Originally Posted by fantomlord View Post
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.
No reason other than that's what I believe works with this lamb,
Lets all the rubbery bits melt into sweet jam, just the way I have done it.
Might try to cut some next time at the mark and try,
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Old 11-03-2013, 04:51 PM   #50
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Titch, that looks freakin' awesome. I would eat a whole loaf of butter bread with that pie!
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Old 11-03-2013, 05:17 PM   #51
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Quote:
Originally Posted by AussieTitch View Post
No reason other than that's what I believe works with this lamb,
Lets all the rubbery bits melt into sweet jam, just the way I have done it.
Might try to cut some next time at the mark and try,
still a good bit of fat to render even once it probes tender...good to know
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Old 11-03-2013, 06:22 PM   #52
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Quote:
Originally Posted by fantomlord View Post
still a good bit of fat to render even once it probes tender...good to know
No, the fat has rendered. It's gelatinous parts, and it is totally delicious even at the mark, as titch put it.
The thing I love about lamb/mutton is a good piece is just so forgiving.
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Old 11-03-2013, 07:15 PM   #53
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That's one righteous cook there Titch!
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Old 11-04-2013, 10:01 AM   #54
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let's eat.
Nice job Titch
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Old 11-04-2013, 10:46 AM   #55
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Oh, man that looks so good. I am totally stealing this lamb Shepard's pie idea.
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Old 11-04-2013, 01:55 PM   #56
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Quote:
Originally Posted by legendaryhog View Post
Oh, man that looks so good. I am totally stealing this lamb Shepard's pie idea.
We had leftovers last night which I believe was better than the original cook.
The Lamb Bark had a crunch to it and the Cheese and Bacon in the mash seemed to meld better.
Or maybe I was sober
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Old 11-04-2013, 02:05 PM   #57
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Absolutely Outstanding I have got to convince my wife to try lamb
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Old 11-04-2013, 02:11 PM   #58
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Looks amazing Titch - well done, sir. I've been meaning to try this for ages. Are there a lot of bones to remove with the boned in variety? Around here, most of the shoulder roasts are boneless and very expensive, so I'm wondering if it's worth it to look for boned in.

Also - what pellets did you use? I'm guessing that your famous banskia pods don't come in that form or maybe they do?
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Old 11-04-2013, 02:13 PM   #59
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That is one of the best looking dishes I have ever seen. Fan-farking-tastic!
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Old 11-04-2013, 02:20 PM   #60
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Quote:
Originally Posted by BecknCO View Post
Looks amazing Titch - well done, sir. I've been meaning to try this for ages. Are there a lot of bones to remove with the boned in variety? Around here, most of the shoulder roasts are boneless and very expensive, so I'm wondering if it's worth it to look for boned in.

Also - what pellets did you use? I'm guessing that your famous banskia pods don't come in that form or maybe they do?
Thank you
One hell of a waste with the bones , 2/3 gets binned in weight.
I tried making stock out of lamb bones but find them too strong.
The bones pulled very easy
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