alf 2015

Tonight we went Moroccan, Our entry to the Gettin fed in the Med competition. Barbecued lamb (mechoui) with minted yoghurt, in a Spinach ,feta ,ricotta Sunflower pie. The lamb and its Marinade. Cut the backstrap into one inch strips, marinaded for about 6 hours. The...

Pick up a couple of lamb breasts at Wally World after work yesterday and threw one on the UDS this arvo while I was working around the house. Rubbed with olive oil and seasoned with SPOG and rosemary. I ran it for about 4.5 hours between 225° and 250°. Tasted great with some homemade mint...

First of all, I cooked scallops. I wasn’t happy with the result, my pics were lame, and the plate wasn’t generous, at $45/kilogram(about $28 a #) I couldn’t afford to try another batch. Then, I thought a lamb rack would be a good choice, so I cooked one of those. Then I see my good mate Jed post...

I tried something new today with lamb, cabbage, hot peppers, coffee, sriracha, apples, and parsley. It turned out something like this. Full details can be found here... http://www.bbq-brethren.com/forum/showpost.php?p=3167506&postcount=171

Made a Coffee crusted rack of lamb for the Grand Master Finale Throwdown. Never have used coffee in a rub before. I have read about it but have never attempted it. I will use it more often for sure, it was really subtle not as stong flavored as I imagined. Slathered with dijon mustard then...

Boning some Mid loin chops and skewered them. Olive oil, garlic salt and pepper. Pomegranate sauce is equal parts red wine. Pomegranate juice Chicken stock reduced with browned onions and a large dollop of Butter...

Tonight's dinner Bringing the Keg up to temp using RO lump and pecan wood chunks Chops ready. Will season with sea salt & fresh cracked blk pepper Mini casseroles made in individual sized Ramekins Potato/cheese casserole and greenbean casserole Brought the temp up to 375° Will let the...

At the drop of a hat I decided yesterday to cook some lamb, pulled lamb shoulder. I left it a bit late in the day so only cooked for 5 hours and therefore bumped up the temp to 300-325, no water in the WSM. This produced marvellous pulled lamb, really terrific, but the meat around the top ribs...

I've gotten into the habit of doing lamb and I don't see much from the Bretheren on this topic. I think that in the US lamb hasn't gotten a fair shake since our beef industry is so robust. Sorry there is no Pron, but I'll put some up when I get home from the daily grind. I have found that...