tdwalker
Full Fledged Farker
- Joined
- Aug 23, 2011
- Location
- Bridgeto...
Hello BBQ Folks!
Recently, my wife gave me a copy of Wicked Good Barbecue, by Andy Husbands, Andrea Pyenson and Chris Hart. I’ve been chomping at the bit to get smoking, but it wasn’t until this weekend the weather decided to cooperate (low-mid 40’s, light breeze, sunny). On another thread in this forum, I asked Chris to recommend a recipe to start with. One of Chris’ recommendations was the “Tender Kentucky-Style Lamb Shanks.” I’m glad he recommended the lamb shanks, because it is something I probably would have not tried on my own.
Lamb shanks aren’t a normal over-the-counter item where I live in southern New Jersey. In fact, I do not recall ever seeing them advertised or displayed. I asked my local butcher who went digging in the freezer and came out with these:
The butcher referred to these as a “packer cut,” about 4 lbs. at $4.49/lb. It seemed pricey to me, but what do I know?
Untrimmed out of the package – a lot of silver skin and extra fat.
Trimmed and seasoned as per the recipe.
Smoked 2 hours at 250F, 18.5” WSM, Kingsford Blue, hickory chunks.
Last two hours in a batch of beer and “tangy lamb dipping sauce.”
The result – tender and wonderfully flavored! Flavors are well balanced and the dipping sauce was off the charts. The recipe was very well written and easy to follow. I highly recommend Wicked Good Barbecue, and the “Tender Kentucky-Style Lamb Shanks.”
Thanks to everyone who took the time to read my post.
Recently, my wife gave me a copy of Wicked Good Barbecue, by Andy Husbands, Andrea Pyenson and Chris Hart. I’ve been chomping at the bit to get smoking, but it wasn’t until this weekend the weather decided to cooperate (low-mid 40’s, light breeze, sunny). On another thread in this forum, I asked Chris to recommend a recipe to start with. One of Chris’ recommendations was the “Tender Kentucky-Style Lamb Shanks.” I’m glad he recommended the lamb shanks, because it is something I probably would have not tried on my own.
Lamb shanks aren’t a normal over-the-counter item where I live in southern New Jersey. In fact, I do not recall ever seeing them advertised or displayed. I asked my local butcher who went digging in the freezer and came out with these:
The butcher referred to these as a “packer cut,” about 4 lbs. at $4.49/lb. It seemed pricey to me, but what do I know?
Untrimmed out of the package – a lot of silver skin and extra fat.
Trimmed and seasoned as per the recipe.
Smoked 2 hours at 250F, 18.5” WSM, Kingsford Blue, hickory chunks.
Last two hours in a batch of beer and “tangy lamb dipping sauce.”
The result – tender and wonderfully flavored! Flavors are well balanced and the dipping sauce was off the charts. The recipe was very well written and easy to follow. I highly recommend Wicked Good Barbecue, and the “Tender Kentucky-Style Lamb Shanks.”
Thanks to everyone who took the time to read my post.
