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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 01-12-2011, 06:34 AM   #16
Phubar
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I'm glad I ate good bePhore seeing this Ph.!
Awesome job!
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Old 01-12-2011, 09:27 AM   #17
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Thanks Phu!

Cheers Brother!
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Old 01-12-2011, 09:38 AM   #18
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Now that is righteous!! That lamb looks perfect and salmon with mustard -dill sauce, YO!
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Old 01-12-2011, 09:44 AM   #19
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Awesome, absolutely awesome! Great cook and great pics!
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Old 01-12-2011, 11:48 AM   #20
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Quote:
Originally Posted by swamprb View Post
Looks good, but curious as to why you left the silver skin on? Is that what makes it rustic?

Don't get me wrong, because I'm learning to love Lamb, and we just cooked about 40 Lamb ribs or as they are called here the "Denver Plate" cuts. And we cooked them low and slow, hot and fast, rotissed, trimmed of the fat layer, untrimmed and any way inbetween and the sliver skin is the death knell for me.

Looking forward to the cook process, slicing and plating!
Thanks Swamprb, I dont really have a problem with the silver skin, especially if you're using quality lamb it's a far cry from the silver skin you get on Beef. Beef silver skin is really the only one I'd go out of my way to trim (I guess along with venison and other big game). I also cook lamb on the hot side at about 300 and with this leg for example I find I get a nice snap to the outside of the roast (silver-skin) It's not a real bother to me.

Quote:
Originally Posted by Hawg Father of Seoul View Post
If you removed all of the silver skin from that leg.... you would be old when you were done.
^^^^ That too!

Quote:
Originally Posted by Arlin_MacRae View Post
Looking good, Phrasty! I wish I could walk over and get a bite of the finished product. I can't imagine what the scotch bonnet is going to do for that leg. YUM.


Arlin
Thanks Arlin, The scotchie gave it great flavor. A sweeter heat that I find more aromatic than most other chilies. Great stuff.

Cheers.
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Old 01-12-2011, 02:01 PM   #21
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Both the lamb and the salmon look awesome!
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Old 01-12-2011, 04:10 PM   #22
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That looks beautiful Awesome job
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Old 01-12-2011, 04:39 PM   #23
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WOW Phrasty,

That's the best looking leg and Q of a leg I've ever seen on this forum... there's only one thing for it!

Ding Ding!


You're the first awardee for 2011!

Congratulations!

Cheers!

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Old 01-12-2011, 04:52 PM   #24
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OK. That's it. I say...The last straw Phrasty. I am smoking some lamb soon. (We did the salmon last weekend)
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Old 01-12-2011, 04:55 PM   #25
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Wow ..excellent looking grub. Lamb and salmon are two of my favorite foods. Ive always done chops outside though never tried a whole leg. Thanks for posting.
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Old 01-12-2011, 06:23 PM   #26
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That leg looks perfect!
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Old 01-12-2011, 11:11 PM   #27
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That is good eats.
Thank you.
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Old 01-13-2011, 01:17 AM   #28
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That leg of lamb Looks great! I am going to have to try it.
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Old 04-25-2011, 08:01 PM   #29
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Bump.
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Old 04-26-2011, 05:30 AM   #30
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I've got mine marinating now without the pepper. Thanks for the help!
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