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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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11-04-2013, 05:27 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Lamb on A Spit with Pron!
G'Day Bruces'
 How's it hangin'???? Ripper. OK well, there is this Throwdown, The Ultimate Lamb Cookoff, and it's now in it's vote stages... Anyway, I decided the only way to do ULTIMATE, was to do a whole lamb. So, I borrowed a spit of a neighbour (I've got 7 BBQ's / Smokers etc... no room for another one!) and went to my Meatatarium to get me a whole lamb:   I decided to make a combo injection and mop.  Roesmary, Garlic, Paprika, Murray River Salt, Black Pepper, Celery Seed:  EVOO, Dry White Wine and some Good Balsamic Vinegar  ....Blend:  Before injecting, I cut rosemary and garlic slivers and inserted in a few areas.  Son #2 Was helping..  Injecting: Very Wide bore needle...  Gaganis Lump, and French Oak flooring offcuts...  Loaded up:  Then I lit the chimneys and cracked a beer. While the chimneys were lighing, I go over to see the neigbours and sit down for 20 mins. When I get back, I see this:   (How's that CD.... I've burnt something withough even getting the meat on!!!!  ))Anyway, the fire got going eventually:  And on went the lamb...  And I started the mopping with a big bunch of rosemary  So, here comes some continuous pron!     Mixed up a simple finishing rub: Murray River Salt, Bloody Good Paprika, Black Pepper and Granulated Garlic  It sure did snap and pop when it got sprinkled on!      It was a bit of a job getting it off the spit, but I did give it a good rest on the kitchen counter.  Temp is about fine for my liking. Maybe most people would like to get it up to 145. For me, this was good.  After a bit of hacking, we had the leg off, and served the whole thing on a large platter with some potatoes, sour cream and bacon.  Then it was Carnage:  I managed to save this much for my plate!  Which was really good. Quite tender and juicy. Nice smokiness from the open flame and oak. The mop worked really well. You can check out the vote thread here! Thanks for Looking! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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11-04-2013, 05:30 PM
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#2 |
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Got Wood.
Join Date: 06-23-12
Location: Gillette, WY
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wow just wow, amazing job
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11-04-2013, 05:43 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Very, very nice!!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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11-04-2013, 05:53 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Carnage. Love that word. Perfect description for the pic too. So Bill, who issues YOUR tick?
 Oh, and you already got my vote.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-04-2013, 05:54 PM
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#5 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Awesome way to do lamb and that looks brilliant
How long did you cook for?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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11-04-2013, 06:04 PM
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#6 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That looks farkin' amazing!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-04-2013, 06:17 PM
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#7 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Excellent Bill!!!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-04-2013, 07:54 PM
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#8 |
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is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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That looks great.
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PITMAKER SAFE WSM WEBER KETTLE JENAIR GASSER |
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11-04-2013, 08:21 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic Bill!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-04-2013, 08:21 PM
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#10 |
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is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Nicely done
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11-04-2013, 08:25 PM
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#11 |
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Full Fledged Farker
Join Date: 04-29-12
Location: Lincoln, De
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Wow, impressive
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11-04-2013, 08:48 PM
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#12 |
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is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Totally jealous
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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11-04-2013, 09:13 PM
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#13 |
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is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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11-04-2013, 09:21 PM
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#14 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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lookin good and I bet it tasted even better !
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george spam, can't live without it |
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11-04-2013, 09:29 PM
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#15 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Very nice looking food. But, may I suggest that nobody Google "spit roast."
 CD |
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