Decided on the following for Easter dinner - lamb shank, roasted potato, roasted asparagus.
Marinated the lamb overnight with some rosemary,thyme,garlic,and lemon juice
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0076.jpg)
Today I started with cold smoking the lamb for 1 hr and 20 minutes with Cabela's pepper, rosemary, and thyme pucks. Too lazy to set up the cold smoke set up so I just ran the smoke generator with a tray of ice cubes in the smoker.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0077.jpg)
Out of the cold smoke.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0078.jpg)
Next I made a foil boat and put in a 425* oven for 30 minutes. When done with that I added some red wine, lemon juice, fresh rosemary and thyme, garlic, salt and pepper.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0079.jpg)
Then wrapped it in foil and put in the Bradley at 200* for 3 hours.
Cut up the red potatoes, sprinkled with EVOO and poured on Lipton's onion soup (dry). Sprinkled the asparagus with EVOO and added some chile powder, garlic and cayenne pepper. Ready to go into the Bradley for an hour of oak. (put it in the last hour of the lamb smoke.)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0080-1.jpg)
After the hour smoke I put the potatoes in a 425* oven for 20 minutes.
Sauteed some mushrooms and everything done and ready to eat.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0082-1.jpg)
Sorry for the blurry pics.
Great job Gus! Even though the picture is blurry it still looks good ;)
Another nice job Gus, I too like the rosemary and red wine with my lamb cook.
Very nice job if i can ask why did you start it in the oven those taters and veggies look awesome
Quote from: SL2010 on April 25, 2011, 04:29:13 AM
Very nice job if i can ask why did you start it in the oven those taters and veggies look awesome
to get a roasted browning prior to braising. Can't get the Bradley that hot. Suppose I could have done it on the grill, but I was following the recipe I found.
How did the red potatoes turn out? So you did 220 for one hour in smoker with oak, then 20 minute sin oven at 425?
How about the asparagus? just 1 hour at 220 in smoker work oak?
Also, what is the mesh that you have over the rack, so that the potatoes and asparagus do not fall through?
Thanks.
They are called frogmats. great investment
Thanks, just ordered a couple.
Quote from: zueth on April 25, 2011, 02:13:10 PM
How did the red potatoes turn out? So you did 220 for one hour in smoker with oak, then 20 minute sin oven at 425?
Great. Yes an hour of smoke and then in the oven at 425* for 20 mins - give or take 5
Quote
How about the asparagus? just 1 hour at 220 in smoker work oak?
yes, about an hour. Just until they are a little bit crispy.
Quote from: zueth on April 25, 2011, 02:37:19 PM
Also, what is the mesh that you have over the rack, so that the potatoes and asparagus do not fall through?
Thanks.
As stated they are frogmats. But what I added was I had a couple of aluminum foil pans that were 9 x 15 (too big for the rack.) So I cut them in half, cut out the middle so I basically had 2 halves of a frame. Put them in the rack. Since they are bigger than the rack they overlay a couple of inches. So I just put the mat in the frame and it keeps the stuff from rolling off.
So the aluminum foil pans are for keeping the veggies from rolling off.
Quote from: zueth on April 26, 2011, 08:50:35 AM
So the aluminum foil pans are for keeping the veggies from rolling off.
Yes, but they are not full pans. The center is cut out so the smoke and heat can penetrate
Thanks.
I'm missing something important....
What are "Cabela's pepper, rosemary, and thyme pucks?"
I searched for Cabela on this site but the first 3 pages didn't mention anything about pucks?
What's up???
Rich
Quote from: Smokeville on April 26, 2011, 08:38:58 PM
I'm missing something important....
What are "Cabela's pepper, rosemary, and thyme pucks?"
I searched for Cabela on this site but the first 3 pages didn't mention anything about pucks?
What's up???
Rich
Cabela's is a store.
http://www.cabelas.com (http://www.cabelas.com)
The pepper, rosemary, and thyme pucks were special made for them. I don't think they sell them on line. I got mine from a friend that called a sore and bought them over the phone.
http://www.cabelas.com/product/Home-Cabin/Food-Processing/Smokers-Accessories|/pc/104798880/c/104723280/sc/104582880/Cabelas-Seasoned-Smoking-Bisquettes/1152329.uts?destination=%2Fcatalog%2Fbrowse%2Fhome-cabin-food-processing-smokers-accessories%2F_%2FN-1101300%2FNo-48%3FWTz_l%3DSBC%253BMMcat104798880%26WTz_st%3DGuidedNav%26WTz_stype%3DGNP&WTz_l=SBC%3BMMcat104798880%3Bcat104582880