Two semi-bonless (4lb'ers) Legs of Lamb.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12760.jpg)
Marinaded one in Sweetwater Spice "Smoked Apple"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12761.jpg)
Went for a tumble in vac injector.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12763.jpg)
The other got the same treatment but with La Lechonera Naranja Agria (sour orange marinade)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12762.jpg)
Meanwhile, back at the Ranch, a 4 lb pork loin.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12770.jpg)
Trimmed of silver skin and hogg tied.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12771.jpg)
Also had a 7 1/2 lb picnic. (couldn't find a Butt)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12773.jpg)
And a rack of Baby Backs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12775.jpg)
Lamb legs got drained ..........
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12772.jpg)
and seasoned.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12778.jpg)
Into the Bradley with 3 hours of Apple pucks.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12780.jpg)
Oh yeah CRG! That Bradley cabinet is just filled with goodness ;D
Looks good to me - fed ex my share.
Don't know what the heck I was thinking when I started this so late. (8:00)
Kinda a nite owl anyway and use to doing Butts and Briskets late at nite and
letting them ride all nite. Well all of this stuff except the Picnic has to come
off at sometime during the nite. Guess I'll just have to have a few drinks and
ride the storm.
Here is the seasonings I used.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12787.jpg)
Picnic got Head Country and Zach's Sweet Rub
The orange marinaded leg of lamb got Ritter's Sweet Orange Rub
The smoke apple marinaded leg of lamb got John Henry's Apple Chipotle
The ribs got Ritter's Pecan
And the Pork Loin got Ritter's Bee Nectar
After the three Hours of smoke, I brought the Lamb and Pork Loin inside.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12785.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12786.jpg)
Put them on suspended racks and into the oven at 220*
Added 3 more hours of Crown royal pucks.
Didn't have any Honey so I heated some Molases, Butter, and Lt Brown Sugar ........
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12788.jpg)
Slatered that on top of the Ribs, wrapped them in Foil and back they went into the smoker.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12789.jpg)
Well now that looks just killer to me, lots of good eats there, I just know I would eat way to much of them goodies...well done my friend..
Another mammoth smoke from CRG. Those ribs look killer with the glaze on them.
Mary had a little lamb,
Little lamb, little lamb,
Mary had a little lamb,
With only two legs!
Way to go Sonny! ;D ;D
Yeah I was wondering why you were starting the ribs so late at night. I was waiting for some secret "real low and slow" way to make ribs. ;D ;D
Superb CRG! I need to find some lamb.
SamuelG
Sent from my iPhone using Tapatalk
Ribs for breakfast? (of champions?)
Good looking smoke. Is that a six rack BS.
Quote from: mikecorn.1 on August 14, 2011, 10:30:09 AM
Good looking smoke. Is that a six rack BS.
Mike it is a 6 rack BDS with dual elements, a 12 rack kit added and a heat deflector
and it is controlled by an Auber dual probe. I LOVE my Bradley!
The ribs came off at ??:?? and I was Hungry and they were for me so I ate them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12791.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12793.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12794.jpg)
The two Lamb Legs went into the fridge after a short FTC. Pulled them out and
Took a slice off each end.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12796.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12798.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12799.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12800.jpg)
Since these are "Go Aways" they got vac-paked.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12801.jpg)
The Pork Loin got slice into sammie slices with a dozen 1/4" eaters.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12802.jpg)
The pig came out of the smoker at 1:00 and is in FTC.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12795.jpg)
You the man!!
The Picnic Pig pulled like a dream.
The Head Country (spicy hot) and the Zach's Sweet Rub make a great combo.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12803.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12805.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Legs%20of%20Lamb%20Plus%20More/SDC12804.jpg)
Was a long Day.
May have been a long day, but you did a great job.
Quote from: GusRobin on August 14, 2011, 09:14:29 PM
May have been a long day, but you did a great job.
The only thing I get out of this is the ribs and I ate
MOST of them at sometime in the early morning. :D
But I had FUN!
Well... as my daddy would say...
"Ain't this fun?"
Nice looking load of GOODIES!
Awrighten.
Looks good to me!
Looks like you were cooking for an Army.
You go brother!
All them eats look GREAT, never had Lamb myself.
wow, alot of really nice food there partner. the ribs looks excellenta. nice cook. 8)
Dang straight, you kicked some butt all over that meat!!!
Crazy Monkey bouncing all over the place on this cook!!! Looks like everything turned out perfect as usual
Everything looks great!
How did the lamb turn out? I'm assuming that it's a leaner meat so how do you combat it from drying out?
Quote from: azamuner73 on August 17, 2011, 09:38:21 AM
Everything looks great!
How did the lamb turn out? I'm assuming that it's a leaner meat so how do you combat it from drying out?
Both were marinaded and I didn't let it get too high of an IT. Right at 150*
the end slices, which is all I ate were moist. I did this for my Sis, so they got vac-pak'ed.
Thanks for all the kind words. I always enjoy my smokes in my Bradley.
If lamb is anything like deer 145 F to 150 F is perfect,,,moist and tender every time.
Quote from: OU812 on August 17, 2011, 02:13:39 PM
If lamb is anything like deer 145 F to 150 F is perfect,,,moist and tender every time.
This is good to know in case I ever give it a try. Lamb is a little pricey so I wouldn't want to screw it up.