Quote:
Originally Posted by wyome
You do a bacon weave around it or just the loaf?
What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste EnjoyQuote:
Originally Posted by BladesNBarrels
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Quote:
Originally Posted by wyome
You do a bacon weave around it or just the loaf?
What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste EnjoyQuote:
Originally Posted by BladesNBarrels
Used the Gold Blend from Green Mountain Grill mixed with about 1/4 left over Mesquite.Quote:
Originally Posted by Great-Kazoo
Forgot to share with the neighbors.
They mentioned how great it smelled the next morning. We thought it tasted great, too!
Oops.
Smoked Poblano and Adoba chili beef pot roast
2 hr smoke using a hickory / cherry mix
https://i.imgur.com/6bsCNS4h.jpg
then in to the crockpot with veggies and more chilies
https://i.imgur.com/1BSyTlNh.jpg
letting it rest while skimming liquid to make gravy
https://i.imgur.com/wpwj3B9h.jpg
Shred for dinner time.
https://i.imgur.com/cmG1M21h.jpg
Will try the cherry next time.Quote:
Originally Posted by Great-Kazoo
My wife thought the lamb was not quite as good as in the past.
Not sure why, other than a different source of the lamb or I froze it for about 3 weeks.
We have lamb in the freezer from 8-9 months ago. Locally raised lamb?Quote:
Originally Posted by BladesNBarrels
Costco boneless leg of lamb.Quote:
Originally Posted by Great-Kazoo
Cut it in half and froze one of the halfs.
The first half met with her delight.
The second half about 3 weeks later, not so much.
Nothing personal but that packaged lamb is crap. You're using a product that was slaughtered and processed on the 1st of the month, in NZ or Australia. Packaged on who knows what day after butchered, then vacuum sealed, loaded on a truck. Shipped to the US then sent to retail outlets.Quote:
Originally Posted by BladesNBarrels
So from actual slaughter time to you cooking it can be a month or more, easy.
Find someone local who raises lamb, or call a few packing places. This gives you a locally sourced product that was slaughtered then delivered to you within a week, tops. The flavor difference even the smell is noticeable.
^^^THIS! Fresh meat is really the only choice for my dinner table. Sure, it costs more, but the difference is absolutely noticeable and it's better for you.Quote:
Originally Posted by Great-Kazoo
When it comes to lamb, it's cheaper in the long . We're paying an average of $5- $6.75 lb for processed, wrapped, ready to cook when i buy a live / whole one.Quote:
Originally Posted by Squeeze
For beef & pork, sure a bit more costly, but... you know where it comes from. I thought the beef prices at the farmers market were on the high side . Till i looked at beef in Krogers (kings) and safeway. Average of $6-9 lb at the store! TFM
Used to split a lamb with a friend at the Elizabeth Locker Plant. He always ordered and then would call me.
He doesn't like leg of lamb, so he had them take that off the order.
I ended up getting a lot of cuts I didn't use and would donate them.
I hate wasting food, so I quit ordering with him.
Just kind of drifted away.
https://i.imgur.com/PyNuh19.jpg