Pepper stout braised lamb shanks...Pork spares...Red spuds and sour cream Del Rogue

[Roguejim]

I went with the 007 swivel grate for this cook.

Lamb marinated in olive oil, rosemary, thyme, Cavenders seasoning,

and garlic. 3 hours over oak; 1.5 hours braised in pepper stout braising liquid.

On the 007.

A couple of hours in, over oak.

Close to done.

Ribs, done.

Lamb shanks w/ smashed red potatoes w/sour cream.

 

[Titch]

Oh yeh, that looks delicious

 

[Fwismoker]

Ok so you didn't "shank" it.

Great cook rogue and my hats off to the 007...looks like it performed well! Nice scenery too (beer and river)

 

[Roguejim]

Ok so you didn't "shank" it.

Great cook rogue and my hats off to the 007...looks like it performed well! Nice scenery too (beer and river)

That's a homebrewed IPA.

 

[AussieMatt]

I'd gnaw on those bones Jim.

 

[Grain Belt]

Great Cook! I do something similar with venison shanks.

 

[Chef Country]

looks awesome

 

[MisterChrister]

Jim, that's some dang fine work there!

 

[Fwismoker]

The plated pic is worthy to be in the "official" 007 thread but do I see a wiener /brat underneath the shank in one pic? :noidea:

 

[SweetOak13]

Beautiful! Nice cook

 

[Roguejim]

The plated pic is worthy to be in the "official" 007 thread but do I see a wiener /brat underneath the shank in one pic? :noidea:

Yes, you do. The Rogue Edition has a lower grill for searing.

 

[thollaway]

Looks Awesome!!!