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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-09-2021, 06:48 PM   #1
LYU370
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Default Lamb Weekend

Looks like this was lamb weekend with the Brethren.

Here was my take on it. Package of Lamb breast from Wally World, I'm still surprised that WW has good meat.

Coat of Oakridge Smokey Lime on the front one and PorkMafia Texas Gold on the back one.





Into the FEC at 250...



Four hours later, delicious goodness.







Thanks for looking.
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Old 05-09-2021, 06:55 PM   #2
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That is absolutely KILLER!

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Old 05-09-2021, 07:06 PM   #3
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Nice looking for sure. We buy ground lamb at WW to make the gyro meat in loaf pans. It's domestic and quite a good deal. Will have to look for the breasts.
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Old 05-09-2021, 07:19 PM   #4
LYU370
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Have never seen ground lamb around here.
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Old 05-09-2021, 07:23 PM   #5
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Quote:
Originally Posted by thirdeye View Post
Will have to look for the breasts.
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Old 05-09-2021, 07:40 PM   #6
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That looked awesome! Your cook pics made it look much larger than the label says.
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Old 05-09-2021, 07:44 PM   #7
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The lamb actually puffs up as it cooks if that makes sense. Was much thinner when I first put it in. Look at the back rack in the 3rd pic vs the last pic.
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Old 05-09-2021, 07:49 PM   #8
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Mighty fine Andy.
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Old 05-09-2021, 07:59 PM   #9
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Looks good Andy,
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Old 05-09-2021, 08:17 PM   #10
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Mary had a little....
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Old 05-09-2021, 08:27 PM   #11
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Saw this at Walmart. I thought......probably not the way I want my first lamb experience to go.
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Old 05-09-2021, 09:29 PM   #12
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Looks good, not sure we’re ready to graduate off the lamb chops yet, but if we were...
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Old 05-09-2021, 09:31 PM   #13
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Love lamb chops. I'd say this is actually a step down. But I love all lamb.
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Old 05-09-2021, 09:50 PM   #14
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Look at that - nicely done! A little jealous.
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Old 05-09-2021, 09:55 PM   #15
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Looks delicious, Andy!
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