I heard a voice say, "Smoke some lamb this weekend".
I thumb through my library and decide to use Steve Raichlen's Mexican Pit-BBQd Lamb recipe as a start.
The adobo:
Guajillo peppers, salt, water, vinegar, allspice berries, cinnamon stick, onions, and garlic.
Rehydrated the peppers...
Today I scratched something off my list that I have been wanting to cook for a long time...a whole venison hind quarter.
A buddy and I have been talking about doing it for a while and today was the day. He brought over a hind quarters off a young buck he killed with his bow this season. We...