Easter Sunday Cook

[ssv3]

Hopefully everyone had a blessed Easter. Being Easter I did a whole lamb shoulder. Since lamb shoulders are relatively small I also decided to do moink balls for snacks.

Put the shoulder on the Yoder. Nekkid. No seasoning until serving time. I've done this before and it has worked really well

In the mean time I started on the moink balls. Disclaimer or a confession but oddly enough I've never done moink balls til yesterday. :-D Made 2oz balls

Nice enough color on the shoulder

So I wrapped

Downtime

Fast forward and I pulled the shoulder to rest

While the shoulder was resting I smoked the moink balls

Sauced half with Tiger sauce and the other half with TX pepper jelly bird bath

Snack time

Not before sprinkling the moinks with BPS Happy Ending

Shoulder ready to pull after all the moinky goodness

A great Easter Sunday. Thanks for looking!!

 

[LYU370]

Yum-o!

 

[thirdeye]

Now that's the way to roll. :thumb: What do you reckon the internal was on the shoulder?

 

[HogGrog]

Great stuff, Sako!

Love pulled lamb shoulder and yours is mouthwatering good!

Cheers!

 

[NoOne]

Nice!

 

[Mikhail]

Pulled lamb? Wow. That sounds incredible.

 

[ssv3]

Now that's the way to roll. :thumb: What do you reckon the internal was on the shoulder?

Thank you! I took it to 190+. After rest I'd say 160ish.

 

[ssv3]

Pulled lamb? Wow. That sounds incredible.

Good stuff! I've don't pulled leg and pulled shoulder and naturally shoulder is far better due to fat.

Didn't get to snap a pic pulled this last time but here are some past pulled lamb shoulder pics

 

[Stingerhook]

Mighty fine Sako

 

[Moose]

Lamb looks divine, Moinks look like they came from a long time Moinkballer! Great job, Sako!

 

[tom b]

Nice cookin! I have some of the happy ending but have not used it, how did you like it?

 

[ssv3]

Nice cookin! I have some of the happy ending but have not used it, how did you like it?

Thanks Tom!

I like it very much on pork or anything sauced. I sprinkle a light layer after saucing it to bring back some of the rub flavor. When it sits on a rack hot off the grill, after a few mins it starts melting down and the sugar in it caramelizes. Gives it a nice pop after biting into a rib or the moink ball for example. Nice finishing layer of flavor.

I love it on ribs especially

 

[Inthewoods]

Very, very nice!!

-D

 

[jzadski]

Looks like you had a wonderful Easter. I have to agree it looks like you are a seasoned veteran on the moink balls.

 

[ronbrad62]

Great color on that lamb and the moink balls look fantastic. Glad to see you all had a great Easter.

 

[BDAABAT]

Happy Easter Sako! As usual, very nicely done on your meal. Will now be looking for lamb shoulders at the market. That's not something I would have thought to cook previously.

BTW: Hard to believe you haven't made MOINKs previously! (although I don't believe those are official MOINKs...my understanding was that official certified MOINKs require use of pre-made meatballs )

Bruce

 

[Smoke Dawg]

Looks great neighbor!

Of course Sako would make extra large handmade Bacon Wrapped Happy Ending Moinks!

I use it on Ribs regularly.