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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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Unread 03-04-2009, 12:53 PM   #31
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Will these guys count? If I can catch em I'll smoke em!

Saving the Peacock for another Throwdown if I ever win ("Spatchcock Peacock Throwdown")

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Unread 03-04-2009, 12:54 PM   #32
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Bob!! Now I have to clean spewed beer off my keyboard - Thanks!
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Unread 03-04-2009, 01:02 PM   #33
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Well, Wal-Mart ALWAYS has the small lamb chops for about 7-8 bucks for a pack of 3. Last Sunday.........nothing. They did have some lamb ribs and some small legs. The ribs were probably 90% fat and a few slivers of meat................looked like bacon actually. The legs were kinda pricey.

Maybe some "cabeza de borrego"? I'll let you guys research that one!!
Maybe some barbacoa!
Sorry bout the 'puter screen, Golf! :)
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Unread 03-04-2009, 01:17 PM   #34
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Quote:
Originally Posted by jocosa View Post
I do medieval reenacting for my other hobby obsession... lots of 'Scotsmen' gone regimental and tons of sheep jokes abound... and the more beer, the worse they get. :)

Thirdeye - tanks for the tips on lamb sausage, was hoping there could be a significant portion of pork. I've yet to really research it online or in my sausage books... any suggestions on seasonings?
When you search for lamb sausage recipes key the words "Armenian" "Moroccan", "French", "North African" and "Merguez" with "sausage" and you find lots to choose from. Most are spicy, but when served with a rice, couscous or pasta it's a good fit. I really like par-boiled then oven roasted potato cubes seasoned with salt, pepper, oil and rosemary as a side.

You may find some with adders like mint, currants or dried fruits....these are my least favorite. The ones I like have at least salt, black pepper, cayenne, garlic, paprika and oregano. But you can add anything else you want. You will see Spanish paprika in many recipes and it gives a traditional and distinctive red color to the meat. As you can see from the sliced picture, the onion and water make for a very juicy sausage and the paprika can give it a "bloody" appearance, so for this batch I omitted it. Lamb fat or pork fatback is sometimes called for, but I would rather substitute some ground butt for that. Most of the ones I like are spiced heavily with red pepper or cayenne....(I have a 3# recipe that calls for a very hot mix which includes 2 tablespoons of cayenne). It's always a good idea to fry a couple of test patties to check the seasoning before stuffing.


The recipe I used for this 6# Moroccan style batch was:
2 cups minced onion
2 teaspoon marjoram
1/2 teaspoon cumin
1-1/2 teaspoon coriander
2 teaspoon oregano
3 teaspoon cayenne
3 teaspoon black pepper
1 tablespoon kosher salt
2 tablespoons minced garlic
1 tablespoon Dizzy Dust
1/2 cup ice water (add 1/4 cup first, and the rest if needed)

Optional things are: (remember that the more moist things you add, you may be able to cut back a little on the water or wine)

rosemary to taste
1 to 2 tablespoons Spanish paprika
1 cup chopped parsley
1 cup roasted red or yellow peppers
substitute chilled red wine for the water
substitute red pepper flakes for some of the cayenne
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Unread 03-04-2009, 01:40 PM   #35
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Here is my humble entry for this weeks Throwdown.

These were Lamb Loin Chops from Sams. I grilled them hot for 3 minutes on one side, then 2 to 3 minutes more on the other. I had this with some great sides too, but in keeping with this weeks theme of "keeping it all about the meat", I am not posting any photos or descriptions of them so as not to impact any voting later on.

They were delicious! For everyone who has ever though Lamb tasted too strong for them, go get some "lamb" loin chops and do this yourself. You will be a quick convert.
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Unread 03-04-2009, 01:51 PM   #36
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Here what I have Small rack of lamb. Marinated in olive oil garlic and gresh mint overnight then smoked with garlic wood pellets. No pics of the plated finish . The natives got too hungry . It was gone before I could get the camera out.
IMG]http://i495.photobucket.com/albums/rr311/roastntost/BBQpics-2.jpg[/IMG]

http://i495.photobucket.com/albums/r.../BBQpics-2.jpg

JUles
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Unread 03-04-2009, 02:41 PM   #37
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Quote:
Originally Posted by bigabyte View Post
Ronelle, I'm sorry but I must DQ this because it is an...
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ILLEGAL ENTRY!!!

The rules state:
1) The item must be either Grilled, Smoked or Fire Roasted using charcoal and/or wood as fuel.
This maybe the way he smokes his meat using wood for the fuel? …. Hee Hee
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Unread 03-04-2009, 05:48 PM   #38
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Quote:
Originally Posted by bigabyte View Post
Here is my humble entry for this weeks Throwdown.

These were Lamb Loin Chops from Sams. I grilled them hot for 3 minutes on one side, then 2 to 3 minutes more on the other. I had this with some great sides too, but in keeping with this weeks theme of "keeping it all about the meat", I am not posting any photos or descriptions of them so as not to impact any voting later on.

They were delicious! For everyone who has ever though Lamb tasted too strong for them, go get some "lamb" loin chops and do this yourself. You will be a quick convert.
those are my favorite and i picked up a pack today. they taste like sweet beef to me.

those are a little rarer than i like to make them
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Unread 03-04-2009, 10:44 PM   #39
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I like mine medium, which is what these were. The photo makes the pink look darker than it was, but it was pink. Two of the thinner ones were actually medium-well. I didn't read temp, went by touch. They're so small and cook so fast! They were really good today. It's been quite a while since I last did any lamb and this was heavenly. I like your description of the flavor, a sweet steak is the best way to describe it.
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Unread 03-05-2009, 03:38 PM   #40
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I wish I had the time.............I'd enter one of these. Pretty good price too.
http://elpaso.en.craigslist.org/grd/1061827914.html
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Unread 03-05-2009, 04:06 PM   #41
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Quote:
Originally Posted by bigabyte View Post
I like mine medium, which is what these were.
Hey Chris. Sure does look a tad shy of medium to me! I'd gobble them up in a heartbeat though no matter what you call them :-)

Been under the weather, but think I am coming around. Supposed to be a bigtime warmup. Tomorrow 60s, weekend 70s. I think I might have to cook me some lamb and get in on the fun. My goal being to get more that the 1 vote I got on my pizza. LOL.

The entries look really good so far!
Beers.
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Unread 03-05-2009, 04:30 PM   #42
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Quote:
Originally Posted by Nature Boy View Post
Hey Chris. Sure does look a tad shy of medium to me! I'd gobble them up in a heartbeat though no matter what you call them :-)
Sheesh! They were medium, you just gotta trust me on this one!

Maybe we'll just call them middle? Will that work for everyone?

I obviously need a better camera or some photography lessons.
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Unread 03-05-2009, 05:38 PM   #43
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Speaking of lamb... it is one of my very favorite meats!

I like to make these on a regular basis, but won't get a chance this week for the throwdown. I thought I would still share the recipe.

I usually serve these with Tzatziki-Sauce made with Greek yogurt.

Koobideh

Ingredients: (4 servings)
* Ground lamb or beef, 1lb. – I mix half beef and half lamb for those who don’t care for lamb.
* Large onions, two (grated)
* Garlic, one clove (crushed)
* Large egg, one (beaten)
* Medium tomatoes, four
* Salt
* Black pepper
* Turmeric, one teaspoon (optional) - I use Saffron instead of turmeric.

Directions:
Mix meat, onions, garlic, egg, salt, pepper and saffron/turmeric well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)


I've never done them in the oven, just on the grill.
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Unread 03-07-2009, 11:54 PM   #44
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Talking jerk lamb chops

i had to cook down at vinny's tonight, so i marinated some lamb chops in jerk seasoning from the west indies and olive oil and put them on after the dinner rush.

everyone loved them and they will be on the menu now!









yum!

use pic three, i think. no, yes, 3
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Unread 03-07-2009, 11:57 PM   #45
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Allright! Fantastic entry Rick. I was starting to worry about this Throwdown and was just about to bump it when your post came in.
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