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

Started by classicrockgriller, August 13, 2011, 10:21:50 PM

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GusRobin

#15
August 14, 2011, 09:14:29 PM
May have been a long day, but you did a great job.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

classicrockgriller

#16
August 14, 2011, 09:22:00 PM
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!

hal4uk

#17
August 14, 2011, 09:24:29 PM
Well... as my daddy would say...
"Ain't this fun?"

Nice looking load of GOODIES!
Awrighten.

No Swine Left Behind KCBS BBQ Team
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MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

SouthernSmoked

#18
August 15, 2011, 04:37:47 AM
Looks good to me!

Looks like you were cooking for an Army.
SouthernSmoked
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OU812

#19
August 15, 2011, 03:56:00 PM
You go brother!

All them eats look GREAT, never had Lamb myself.

sparky1

#20
August 15, 2011, 05:39:05 PM
wow, alot of really nice food there partner.  the ribs looks excellenta.  nice cook.   8)
26.75 OTG
18.5 WSM

Keymaster

#21
August 15, 2011, 06:17:34 PM
Dang straight, you kicked some butt all over that meat!!!

Tenpoint5

#22
August 16, 2011, 04:43:56 AM
Crazy Monkey bouncing all over the place on this cook!!! Looks like everything turned out perfect as usual
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

azamuner73

#23
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?

classicrockgriller

#24
August 17, 2011, 01:09:36 PM
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.

OU812

#25
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.

azamuner73

#26
August 18, 2011, 04:41:08 AM
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.
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