Smoking and non-smoking

[GusRobin]

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:





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.




I'll post more as things progress.

[classicrockgriller]

Wow!

You go Gus!

[SouthernSmoked]

Heck Yeah... you go Gus!

I will be watching...

[hal4uk]

Wow.. That should keep ya busy!

[Pachanga]

I hope you have had a physical recently including a stress test.

Or alternately, I hope you have plenty of booze on hand.

Pachanga

[GusRobin]

Plenty of liquid refreshments first aid liquids are on stand-by.

[hal4uk]

Plenty of liquid refreshments first aid liquids are on stand-by.

How long will it take to cook all that?
Ohhhh, about a fifth.

[DTAggie]

How come my wife never leaves for an extended period of time?

[GusRobin]

You have to plan it for her and surprize her with the ticket.

[FLBentRider]

"I love it when a plan comes together!"

[SnellySmokesEm]

Whoa - looks like someone is in for a fun and busy weekend!!!  Enjoy!

[ArnieM]

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

[SnellySmokesEm]

The lamb is going to be killer!!!!  I like your rub/paste...  Cant wait to see finished pics if you have time.

[GusRobin]

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.


Now on to making salsa  while I am waiting for the lamb. Post more later.

[DTAggie]

I do agree, i like the hagnin' look.