Lamb Shoulder.....Don't know what to call em's

ssv3 · 10-01-2017, 02:39 PM

Lamb TD and a new drum

Wanted to do some type of Döner or shawarma seasoned wrap, taco something. This is what came of it.

Two American lamb shoulders

USDA Choice

Great marbling

Decided to do one shawarma style and one completely nekkid. I mean nekkid not even salt and only to be seasoned at serving

Made a marinade for one of the shoulders

Scored one shoulder first

Marinated it overnight

Next morning made the copycat Zankou chicken garlic dip

Taste and texture came out perfect. This is a keeper for sure

Next I made a tahini sauce

Started the Hunsaker, brought out the power tools and the meat while the drum was getting up to temp

And the marinated shoulder

Hung em in the smoker

Moved on to making the flat breads

And prepping the sammich/wrap ingredients

About 3 hours and I hit 190 IT. I wanted to go a little more and close to the 200* temps

Gorgeous color

Folks were hungry so I pulled and chopped instead of waiting a tad bit longer

The marinated shoulder at pull

The nekkid

Seasoned shoulder first. Fixin's, tahini sauce a dab of garlic dip served with fries, pepperoncinis and picked turnips

Then the nekkid which was seasoned with salt only and a dab or that garlicy goodness

Farking outstanding. I liked the nekkid better. I'll be doing this again. Thanks for looking!!

BillN · 10-01-2017, 02:47 PM

Holy sheep shear Sako! now how am I going to get some of that. Simply amazing.

4ever3 · 10-01-2017, 02:53 PM

I really don’t care what you call them, so long as you call me the next time you do them!

Outfarking STANDING!!!

Ron_L · 10-01-2017, 02:55 PM

I would call it delicious!

BTW, I put my grate on top of the heat shield when hanging in the Hunsaker just in case the meat falls. I figure i can possible save it if it hits a grate instead of the vortex.

I haven’t had anything fall yet, but better safe than sorry!

SirPorkaLot · 10-01-2017, 02:55 PM

Have enough left for dinner? I can be there in about 6.5 hours with good traffic

Cat797 · 10-01-2017, 03:37 PM

Godd*mn, that looks delicious!

Beentown · 10-01-2017, 04:00 PM

Great cook.

Sent from my SM-G950U using Tapatalk

RevZiLLa · 10-01-2017, 04:10 PM

awesome!

Stingerhook · 10-01-2017, 04:17 PM

Looking mighty fine!

Huh? What? · 10-01-2017, 04:40 PM

Looks fabulous!

Czarbecue · 10-01-2017, 04:43 PM

Most importantly, how long did you wait for the garlic paste to rest??

ssv3 · 10-01-2017, 06:28 PM

Quote:

Originally Posted by BillN

Holy sheep shear Sako! now how am I going to get some of that. Simply amazing.

Thanks Bill!

Quote:

Originally Posted by 4ever3

I really don’t care what you call them, so long as you call me the next time you do them!

Outfarking STANDING!!!

Thanks Jeremy!

Quote:

Originally Posted by SirPorkaLot

Have enough left for dinner? I can be there in about 6.5 hours with good traffic

Thanks John! It was gone instantaneously.

ssv3 · 10-01-2017, 06:31 PM

Quote:

Originally Posted by Ron_L

I would call it delicious!

BTW, I put my grate on top of the heat shield when hanging in the Hunsaker just in case the meat falls. I figure i can possible save it if it hits a grate instead of the vortex.

I haven’t had anything fall yet, but better safe than sorry!

Thanks Ron! I plan to but drilling into the bone to hook it I know they weren't going anywhere. I love this thing more than I thought I would.

Quote:

Originally Posted by Cat797

Godd*mn, that looks delicious!

Quote:

Originally Posted by Stingerhook

Looking mighty fine!

Quote:

Originally Posted by Huh? What?

Looks fabulous!

Thanks guys!

ssv3 · 10-01-2017, 06:35 PM

Quote:

Originally Posted by Czarbecue

Most importantly, how long did you wait for the garlic paste to rest??

About 6 hours. Really just need to chill it a little bit. I know you were talking about Zankou and this is it. You won't be disappointed. It's spot on.

Notorious Q.U.E. · 10-01-2017, 07:26 PM

Sako, I'm telling you, gotta create a Youtube Channel. I would subscribe in a heart beat and it'd be a passive source of income for something you're doing already. You put out professional-grade work. Keep it flowing, Sir!

10-01-2017, 02:39 PM	#1
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Lamb Shoulder.....Don't know what to call em's Lamb TD and a new drum Wanted to do some type of Döner or shawarma seasoned wrap, taco something. This is what came of it. Two American lamb shoulders USDA Choice Great marbling Decided to do one shawarma style and one completely nekkid. I mean nekkid not even salt and only to be seasoned at serving Made a marinade for one of the shoulders Scored one shoulder first Marinated it overnight Next morning made the copycat Zankou chicken garlic dip Taste and texture came out perfect. This is a keeper for sure Next I made a tahini sauce Started the Hunsaker, brought out the power tools and the meat while the drum was getting up to temp And the marinated shoulder Hung em in the smoker Moved on to making the flat breads And prepping the sammich/wrap ingredients About 3 hours and I hit 190 IT. I wanted to go a little more and close to the 200* temps Gorgeous color Folks were hungry so I pulled and chopped instead of waiting a tad bit longer The marinated shoulder at pull The nekkid Seasoned shoulder first. Fixin's, tahini sauce a dab of garlic dip served with fries, pepperoncinis and picked turnips Then the nekkid which was seasoned with salt only and a dab or that garlicy goodness Farking outstanding. I liked the nekkid better. I'll be doing this again. Thanks for looking!! __________________ 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) Last edited by ssv3; 10-01-2017 at 02:47 PM..

10-01-2017, 02:47 PM	#2
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Holy sheep shear Sako! now how am I going to get some of that. Simply amazing. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

10-01-2017, 02:53 PM	#3
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	I really don’t care what you call them, so long as you call me the next time you do them! Outfarking STANDING!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

10-01-2017, 02:55 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I would call it delicious! BTW, I put my grate on top of the heat shield when hanging in the Hunsaker just in case the meat falls. I figure i can possible save it if it hits a grate instead of the vortex. I haven’t had anything fall yet, but better safe than sorry! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-01-2017, 02:55 PM	#5
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Have enough left for dinner? I can be there in about 6.5 hours with good traffic __________________ John

10-01-2017, 03:37 PM	#6
Cat797 is one Smokin' Farker Join Date: 10-15-13 Location: Central IL Name/Nickname : Ed	Godd*mn, that looks delicious! __________________ Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg

10-01-2017, 04:00 PM	#7
Beentown is One Chatty Farker Join Date: 02-14-14 Location: Central OH	Great cook. Sent from my SM-G950U using Tapatalk __________________ SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48

10-01-2017, 04:10 PM	#8
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	awesome! __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

10-01-2017, 04:17 PM	#9
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Looking mighty fine! __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-01-2017, 04:40 PM	#10
Huh? What? is one Smokin' Farker Join Date: 10-24-14 Location: Arizona	Looks fabulous!

10-01-2017, 04:43 PM	#11
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	Most importantly, how long did you wait for the garlic paste to rest?? __________________ Boathouse Smokers Big Black Cabinet

10-01-2017, 07:26 PM	#15
Notorious Q.U.E. is One Chatty Farker Join Date: 04-21-17 Location: Denver, Colorado	Sako, I'm telling you, gotta create a Youtube Channel. I would subscribe in a heart beat and it'd be a passive source of income for something you're doing already. You put out professional-grade work. Keep it flowing, Sir! __________________ Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!"