Titch
somebody shut me the fark up.
I have what I think is called Beef Clod? we call it a full Chuck.
Comes in at 21lb, and I hope to turn it into the Equivalent of this Lamb Gyros.
my reason was this post by Limp Brisket.
http://www.bbq-brethren.com/forum/showthread.php?t=243016
Challenge is on to see if it comes out great.
lamb shoulder is a tough cut so I am trying the Chuck as its substitute.
Spit roasting is very common here but I cannot remember anyone doing Chuck.
This Clod/chuck was 10. kilo. approx 21lb.
I am using about half for this.
I cut the Chuck with the grain thinking that once skewered and shaved for service it would be against the Grain.
marinade of red wine,Lemon juice , Garlic ,Soy,olive oil,pepper ,salt flakes and whatever was on hand.
oh yeh.
Honey and Worcestershire.
marinade for 24 hours or so.
The marinade looks like dirty creek water but tastes pretty good.
be back tomorrow
Comes in at 21lb, and I hope to turn it into the Equivalent of this Lamb Gyros.
my reason was this post by Limp Brisket.
http://www.bbq-brethren.com/forum/showthread.php?t=243016
Challenge is on to see if it comes out great.
lamb shoulder is a tough cut so I am trying the Chuck as its substitute.
Spit roasting is very common here but I cannot remember anyone doing Chuck.
This Clod/chuck was 10. kilo. approx 21lb.
I am using about half for this.
I cut the Chuck with the grain thinking that once skewered and shaved for service it would be against the Grain.
marinade of red wine,Lemon juice , Garlic ,Soy,olive oil,pepper ,salt flakes and whatever was on hand.
oh yeh.
Honey and Worcestershire.
marinade for 24 hours or so.
The marinade looks like dirty creek water but tastes pretty good.
be back tomorrow
opcorn:
