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View Full Version : Lamb shoulder (with pr0n)


gouldina
01-31-2014, 05:31 AM
Right, I'm doing this again. This time I'm going to try to get more smoke on it, do it longer and as slow as I can and then do a reverse sear at the end. Currently it's marinading in garlic, unsmoked paprika (why waste more expensive pimenton when you're going to smoke it anyway?), middle eastern seven spice (a blend of various spices including ginger, pepper, mustard, nutmeg etc), cumin and salt and pepper.

As I've gone for middle eastern kind of spices, I'm thinking of making a chickpea and spinach pilaf to go with it and maybe serve it with some garlic and dill laced yoghurt to serve.

Here she is in her marinade. More later although the bad news is the torrential downpours currently occurring - will I even be able to light the bbq? Find out later*

http://farm4.staticflickr.com/3697/12233932495_c07483865e_b.jpg


* I love cliff-hangers... :wink:

peeps
01-31-2014, 06:13 AM
Tuned in!

gouldina
01-31-2014, 06:34 AM
I'm going to have to light it soon. I'm beginning to regret this decision. Would you look at this:

http://www.raintoday.co.uk

I'm in Wales in the bit currently covered by the worst of it. Sigh. :doh:

sliding_billy
01-31-2014, 07:18 AM
You had me at lamb.

gouldina
01-31-2014, 07:35 AM
You had me at lamb.

Yeah. Gotta love slow-cooked shoulder.

Well I got it lit but it's taking an age to heat up 'cos I think some of the coals got rather wet during the chimney stage. Oh well. I wanted it slow...

gouldina
01-31-2014, 09:37 AM
2.5-3 hours of smoking in:

http://farm6.staticflickr.com/5526/12237092153_4f5bc373bc_c.jpg

and I suddenly had a crisis of confidence in my idea of how to cook it - will it go meltingly tender like when you braise it? I'm now torn between the idea of having it super-smokey and knowing that lamb shoulder loves to be braised. So I'm thinking how about a bit of both so I sear it:

http://farm8.staticflickr.com/7409/12237323114_4834b7449d_c.jpg

And then put it in a dutch oven with some aromatics (onion, bay, celery garlic) and some white wine and water, turn the heat back down and leave it to braise for the next few hours.

We will have to see whether this act of cowardice on my part pays off or not.*



* More cliff-hangers.

fantomlord
01-31-2014, 09:45 AM
looking good so far...I'm doing a lamb shoulder on Sunday, too

gouldina
01-31-2014, 09:46 AM
looking good so far...I'm doing a lamb shoulder on Sunday, too

How are you doing it fantomlord? I'm still at the experimentation stage in terms of bbq lamb shoulder. Done it loads in the oven. Any tips welcome.

ncstan
01-31-2014, 09:47 AM
Hey I would hit that just as it is!!!

fantomlord
01-31-2014, 10:55 AM
I'm going to try to do something along these lines...

http://www.bbq-brethren.com/forum/showthread.php?t=174348&highlight=lamb+shoulder
--I'll save the pie treatment for the leftovers, though

gouldina
01-31-2014, 11:44 AM
I'm going to try to do something along these lines...

http://www.bbq-brethren.com/forum/showthread.php?t=174348&highlight=lamb+shoulder
--I'll save the pie treatment for the leftovers, though

Certainly looks great. Let me know how it goes.

gouldina
01-31-2014, 02:25 PM
Turned out pretty good that. Nice smoke "ring" (wasn't really a ring due to not being able to slice it obviously). pretty pleased overall.

http://farm4.staticflickr.com/3699/12241094476_2c9844c2f7_c.jpg

http://farm6.staticflickr.com/5546/12240942554_62a4a1ba5a_c.jpg

peeps
01-31-2014, 02:29 PM
Looks amazing!

Norm
01-31-2014, 04:19 PM
Looks darn tasty to me!

fantomlord
01-31-2014, 09:58 PM
Nice!

BecknCO
02-02-2014, 03:56 PM
Looks incredible! what wood did you use?

BevoBurn96
02-02-2014, 03:57 PM
Looks fantastic!

Shagdog
02-02-2014, 03:59 PM
Great job. That looks damn tasty!