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View Full Version : Easter Lamb and Ham (pr0n)


fantomlord
03-31-2013, 08:13 PM
First off, thanks for all the help I got yesterday trying to nail down a cook time for my leg of lamb. now, on to the cook...

Cured a ~9lb shoulder 3/4 cup TQ, 4 cups water, 1/4 cup maple syrup, fistful of peppercorns, and a fistful of whole cloves. Brined for ~18 hours, followed by a overnight soak out, with around 3 water changes. Smoked it yesterday over RO lump, and some hickory to IT of ~155

http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130330_161925_zps8551ee7e.jpg

Glazed it today with a mixture of maple syrup, brown sugar, a splash of Dr. Pepper, some ground cloves, ginger, ground mustard seeds, all cooked on low until it was thickened up a bit. Heated for ~1 hour at 225 - 250. (no finished pics on that...guests were getting impatient for the food, even though I served right when I told them we'd be eating :mmph: )

Then, my favorite part of the meal...a 11.5 lb bone-in leg of lamb...
made a paste with the olive oil, lemon zest, lots of garlic and rosemary, and salt and pepper. rubbed it down, and let it get happy overnight.

http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130330_190432_zps2d1de9c4.jpg

Buried some garlic cloves and rosemary sprigs in a bunch of slits, and on to the WSM

http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130331_083933_zpsf6b39e05.jpg

let it ride at ~300 for ~2 hours or so until it hit IT of ~130

http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130331_103100_zpsb81efa8a.jpg

rested in a cooler for an hour or so, then seared it. no finished pr0n...see my earlier comment on impatient family :biggrin1:
turned out great! :thumb:

jacksedona
03-31-2013, 08:15 PM
beautiful have great
easter

http://thebarbecuemaster.net

HeSmellsLikeSmoke
03-31-2013, 08:16 PM
Sounds and looks very good. :thumb:

boogiesnap
03-31-2013, 08:22 PM
lookin' good! i may have to leave the skin on next go round.

buccaneer
03-31-2013, 08:27 PM
lookin' good! i may have to leave the skin on next go round.
You must!!!
Crispy skin causes fights downunder!:wink:
Then again, just about anything does...fiesty rascals we are:tape:

Looks pretty darn good from here!
:clap:

Big George's BBQ
03-31-2013, 08:27 PM
Very nice You had some very happy people at the table

Bonewagon
03-31-2013, 08:36 PM
Looks good!

BobM
03-31-2013, 11:54 PM
That is a great looking cook, nice job! :thumb:

Titch
04-01-2013, 01:12 AM
What No Skin !
looks great ,even with out the essential bit

Phubar
04-01-2013, 08:00 AM
Nice work!