Lamb & stuff

[Ka Honu]

Don't know why I seem to do a lot of smoking on Wednesdays but it just sort of jumped up and happened again.

Blonde Engineer-san (SWMBO's daughter - has a Mech Eng degree and speaks Japanese) decided she wanted smoked boneless leg of lamb and I needed to test out the new door gasket so I did another "mixed smoke" with the lamb, a few chicken thighs I found stranded in the freezer, and a couple of pounds of Tasso.  All done with apple bisquettes with a box temp about 220^o.

For the lamb, I pretty much used Indy's recipe (here), marinated overnight, smoked to an IT of 143^o, and FTC'd for a couple of hours.  I did make a roux and use some red wine and "tweak seasonings" in the gravy, but that's just the way I do things.



I injected the chicken thighs with some Creole Butter and let 'em run until they were a perfect color, then ate one (Mmmm good) and FTC'd the rest because I didn't know what else to do with them (it being so close to supper and all that lamb just waiting).

The Tasso took the whole four hours of smoke and then stayed in the OBS until I thought it looked dry enough to take out.  IT was around 155^o.  Cooled and into the freezer for future use.  I always seem to throw a couple of pounds of Tasso in the smoker and I tend to use it in other dishes often enough to make that worth doing.  Always tastes a bit different than the last one but always excellent (kind of like gumbo).



Love those jerky screens from Y&P - cleaning up is soooo much easier.

Also, Brian (if you're reading this) - the new gasket seems to be fine.  It expanded when I preheated so there were no gaps. I hope it lasts; I hated taking out all 24 screws and replacing them (and trying to get each one through the hole instead of the rubber).

That should do it till the weekend.  Planning on doing three pork butts (about 8-pounds each, bone in) on Saturday (and maybe a fatty to tide me over).

Aloha all.

[ExpatCanadian]

Ka Honu, wow  :o...  that lamb looks even better than the shoulder I did last weekend!  I don't know how I missed Indy's recipe when I was looking around for ideas...  but somehow I did.  I sure do like the look of it, and can't wait to try it myself next time I do lamb.

This weekend...  planning a salmon smoke on Saturday using Kummok's recipe and some low n' slow beef shortribs on Sunday using Meathead's Texas Style recipe.  But I'll start my own thread to talk about all that when it gets going rather than hijack yours  :)