The wife is visiting the daughter for about a week, I'm off work Friday thru Monday --time to do some smoking and sauce making.
Going to do the following:
Hot smoke: Leg of Lamb; chuck roast; rack of ribs; asparagus and something with bacon.
Cold smoke: cheese, ketchup, paprika
Sauce: Salsa; BBQ sauce, Spaghetti sauce
Here are the troops all lined up for action:
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0432.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0433.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0434.jpg)
First up tomorrow will be the lamb. I made a rub of
1 onion
8 cloves of garlic
4 tbsp lemon juice
1 stalk of fresh rosemary
2 stalks fresh thyme
2 tbsp paprika
2 tsp salt
2 tsp black pepper
2 tbsp greek seasoning
2 tbsp feta cheese
6 tbsp olive oil
mix in a blender/processor until it is a paste. Smear lamb with paste, wrap in saran wrap and stick in fridge overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0435.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0436.jpg)
I'll post more as things progress.
Wow!
You go Gus!
Heck Yeah... you go Gus!
I will be watching...
Wow.. That should keep ya busy!
I hope you have had a physical recently including a stress test.
Or alternately, I hope you have plenty of booze on hand.
Pachanga
Plenty of liquid refreshments first aid liquids are on stand-by.
Quote from: GusRobin on October 07, 2010, 07:15:18 PM
Plenty of liquid refreshments first aid liquids are on stand-by.
How long will it take to cook all that?
Ohhhh, about a fifth.
How come my wife never leaves for an extended period of time?
You have to plan it for her and surprize her with the ticket.
"I love it when a plan comes together!"
Whoa - looks like someone is in for a fun and busy weekend!!! Enjoy!
Boy, I was planning on cheese and a sirloin roast this weekend and figured I'd be busy ;D
The lamb rub looks good. I'll have to try that. Haven't had leg of lamb in some time.
You might try bundles of 4-5 asparagus wrapped in bacon. That'll get the bacon into play :D
The lamb is going to be killer!!!! I like your rub/paste... Cant wait to see finished pics if you have time.
Here we go:
Pulled the lamb out of the fridge. Put it in a netting so I can hang (after cooking the ham, I like hanging the meat. It looks neat when you open the door ;D)
Added some more of the rub and injected with a marinade made of:
butter, lemon juice, feta cheese, black pepper, garlic powder, paprika, Greek seasoning.
Put in smoker at 9:30 with PID set at 235* and set to stop at IT of 140*. Hung the lamb and added a pan with lemon and apple juice to catch drippings. Thought I would use it to make gravy for some lamb stew. Put in 3 2/3 hrs of apple
Here it is hanging.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0437.jpg)
Now on to making salsa while I am waiting for the lamb. Post more later.
I do agree, i like the hagnin' look.
While the lamb was being smoked, I made some salsa. First I roasted the tomatoes, onions, serrano peppers and garlic. I did it in the oven since the Bradley was filled with the lamb.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0438.jpg)
Took the tomatoes, onions, peppers and garlic;added salt, cilantro and processed. Then I let it simmered for a while.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0440.jpg)
After that I canned the salsa in the pressure canner. Only made a small batch to see if I liked the recipe. The dark jar is filled with the gravy I made with the lamb drippings. (I didn't "can" the gravy)
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0443.jpg)
The lamb is done. (Like I said before, I like the look of hanging smoked meat.) Took it out at 2:30 so it took about 5 hrs at 240*.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0441.jpg)
Netting removed and ready to FTC for a while.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0442.jpg)
Out of the FTC and removed a piece for quality control testing
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0444-1.jpg)
Plate with lamb, baked potatoes, and gravy.
(http://i1047.photobucket.com/albums/b476/gusrobin/October%208th/IMG_0446.jpg)
The rest of the lamb is in the fridge. Tomorrow I will slice some for sandwiches and whatever. I will also cut some into lamb chunks. I thought I would try my hand at some lamb stew even though I have never made stew.
So tomorrow I will start with a cold smoke of cheese, ketchup, and paprika. I'll follow it with a chuck roast. While the smoking is happening I'm going to make some spagetti sauce and can it and take a shot at the lamb stew. So all that will be cooking while I watch football and hydrate the cook (me) with some Bud Light. More pics tomorrow.
Boy, Gus, I could hit on that plate :D :D
You might have to get another smoker.
So Far that Looks Great Gus!! I need to get into this canning thing. No I dont I have to many other projects/Hobbies/Kids.
Salsa, with roasted romas, garlic, peppers, onions! Fresh cilantro! No worries on not liking that combo. You should have made more.
Nice job. It looks like this 'Bama Boy knows salsa and smoking.
How's the booze holding out?
Pachanga
Quote from: hal4uk on October 07, 2010, 07:22:56 PM
How long will it take to cook all that?
Ohhhh, about a fifth.
A fifth ? Amateur !This ain't no training exercise, this is the real deal. At least double that. Wouldn't want to risk electrolyte depletion during a marathon event.
Dang GR - sure looks good. I'd say you have the lamb thing down. And the salsa looks dynamite. Keep the smoke rolling and the fluids flowing.
My wife quite regularly leaves for an extended period of time. The only issue is she leaves me with our 5, 9 and 10 year old kids.
QuoteHow's the booze holding out?
Had to make a restocking run ;D
That was just a KEWL looking smoke.
The Leg looked majestic in a stocking and hanging like that.
Salsa sounds good also. I like warmed Salsa. Yummmmm!