Mary had a little Lamb, but CRG got two of it's Legs. Plus MORE ......

classicrockgriller · August 13, 2011, 10:21:50 PM

Two semi-bonless (4lb'ers) Legs of Lamb.

Marinaded one in Sweetwater Spice "Smoked Apple"

Went for a tumble in vac injector.

The other got the same treatment but with La Lechonera Naranja Agria (sour orange marinade)

Meanwhile, back at the Ranch, a 4 lb pork loin.

Trimmed of silver skin and hogg tied.

Also had a 7 1/2 lb picnic. (couldn't find a Butt)

And a rack of Baby Backs.

Lamb legs got drained ..........

and seasoned.

Into the Bradley with 3 hours of Apple pucks.

muebe · August 13, 2011, 10:25:39 PM

Oh yeah CRG! That Bradley cabinet is just filled with goodness ;D

GusRobin · August 13, 2011, 10:27:14 PM

Looks good to me - fed ex my share.

classicrockgriller · August 13, 2011, 10:38:46 PM

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.

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

classicrockgriller · August 13, 2011, 11:13:15 PM

After the three Hours of smoke, I brought the Lamb and Pork Loin inside.

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 ........

Slatered that on top of the Ribs, wrapped them in Foil and back they went into the smoker.

ghost9mm · August 14, 2011, 07:32:25 AM

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..

KyNola · August 14, 2011, 07:46:48 AM

Another mammoth smoke from CRG. Those ribs look killer with the glaze on them.

SouthernSmoked · August 14, 2011, 07:57:55 AM

Mary had a little lamb,
Little lamb, little lamb,
Mary had a little lamb,
With only two legs!

Way to go Sonny! ;D ;D

GusRobin · August 14, 2011, 08:40:11 AM

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

SamuelG · August 14, 2011, 08:43:59 AM

Superb CRG! I need to find some lamb.

SamuelG

Sent from my iPhone using Tapatalk

hal4uk · August 14, 2011, 10:08:23 AM

Ribs for breakfast? (of champions?)

mikecorn.1 · August 14, 2011, 10:30:09 AM

Good looking smoke. Is that a six rack BS.

classicrockgriller · August 14, 2011, 03:25:37 PM

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.

The two Lamb Legs went into the fridge after a short FTC. Pulled them out and

Took a slice off each end.

Since these are "Go Aways" they got vac-paked.

The Pork Loin got slice into sammie slices with a dozen 1/4" eaters.

The pig came out of the smoker at 1:00 and is in FTC.

DTAggie · August 14, 2011, 08:31:30 PM

You the man!!

classicrockgriller · August 14, 2011, 09:10:10 PM

The Picnic Pig pulled like a dream.

The Head Country (spicy hot) and the Zach's Sweet Rub make a great combo.

Was a long Day.