lamb on the rod question

Wampum Pit · April 27, 2006, 05:06:20 PM

I just bought a new bs. I getting ready for the first smoke. Since I have some experience with lamb on the rod on the gas grill I thought I would experiment with lamb in the bs. Should I sear the lamb on the grill to lock in the juices and then smoke or should I smoke first, then finish it off on the grill. I usually marinate the lamb cubes overnight in italian dressing and beer, then before they go on the grill I coat them with blackened seasoning. Any suggestions for a rookie?

icerat4 · April 27, 2006, 05:12:02 PM

I did rack of lamb and did not sear them.And then took the internal temps to 135 ish.Very very nice.I did the recipe from the s&s book chicago style greek town ones.Then tossed them on the gorilla and Yup they were great. ;D And the internal temps get up there quick.So keep an eye on them. ;D

Habanero Smoker · April 27, 2006, 09:43:53 PM

Wampum Pit;
Welcome to the forum. I'm not one who believes that searing meat seals in the juices. It carmelizes the sugars in the meat, and improves flavor if you are grilling or browning meat for various dishes.

Since it is cubed, you probably could grill it first and still get enough smoke flavor on the surface of the meat, but you will get a better product if the smoke is allowed to penetrate. I would smoke first, then finish off on the grill. If you are going to smoke before grilling, remove any excess marinade off the surface of the lamb.

manxman · April 28, 2006, 01:59:00 AM

Quotewill get a better product if the smoke is allowed to penetrate. I would smoke first,

I agree with HS on this, welcome to the forum Wampum Pit. :)

Wampum Pit · April 28, 2006, 02:46:26 AM

Thanx for the help guys. I think I'll take your advice and smoke first and then grill. What would be a good starting point for smoke. The cubes are a whole leg cut into 1.5" to 2" squares, then put on to 12" stainless skewers. Should I try 2 hrs. of hickory at 200 or would that be too short? When I go to the grill do I finish them off at high temp? Thanx again. Wampum Pit

manxman · April 28, 2006, 03:17:03 AM

I tend to smoke most of my meat for 4 hours because I now know thats how I and the people I am making for like it that way.

However, as a starting point and given that you are dealing with smallish cubes of meat I think 2 hours smoking would be a good start. :) Once you and your fellow tasters have had an oppartunity to try it you can always increase it next time. Better that than starting off with something oversmoked when you are trying to impress people with your smoking skills. :-[

Putting dry meat rather than wet meat in the BS will improve the take up of the smoke.

Others may have a different view but I tended to play safe on my first few smokes.

Do you add any vegetables to the skewers, this dish could be good with some bell peppers or onions added? Be sure to post back with the results and if it turns out well... the recipe. I love lamb! ;D

Habanero Smoker · April 28, 2006, 03:44:44 AM

Manxman is right on with his suggestions; especially about the peppers and onions. As he also stated, dryer the meat the better it will take on the smoke flavor. I should have explained that when I said; get rid of any excess marinade that is on the meat. You don't have to go overboard on this, just a good shake is enough.

As far as grill temperature, I can't help you on that. I've never did lamb before. I'm sure icerat4 will be able to answer that.

manxman · April 28, 2006, 04:34:05 AM

Quite a lot of the lamb we get around here is from this sheep:

http://www.ansi.okstate.edu/breeds/sheep/manxloaghtan/index.htm

The breed is over 1000 years old, they are ugly bu**ers but the lamb is sooooo good! :P

Habanero Smoker · April 28, 2006, 08:28:00 AM

I wouldn't want to be the one who has to shear that.

iceman · April 28, 2006, 10:43:16 AM

Quote from: Habanero Smoker on April 27, 2006, 09:43:53 PM
Wampum Pit;
Welcome to the forum. I'm not one who believes that searing meat seals in the juices. It carmelizes the sugars in the meat, and improves flavor if you are grilling or browning meat for various dishes.

Since it is cubed, you probably could grill it first and still get enough smoke flavor on the surface of the meat, but you will get a better product if the smoke is allowed to penetrate. I would smoke first, then finish off on the grill. If you are going to smoke before grilling, remove any excess marinade off the surface of the lamb.

Yes,yes,and yes. Dry off the lamb, then smoke first, then grill if you must. Right on Hab.

Wampum Pit · April 30, 2006, 09:35:32 PM

Well I got the cubed leg of lamb in the marinade then into the fridge tonight. The marinade was a 24oz

bottle of Wishbone Italian and 1 cup of caberenet sauvignon. I also have 6 hot sausage links and 6

bratwurst ready to go. I was going to put the skewers of lamb on the bottom 2 shelves and the links on

the top 2. Maybe slice a couple vidalia onions and throw on with the links. If I put the onions or peppers

on the skewers with the lamb the locals would scream heresy! If I smoke the lamb for 2 hrs at 200, how

close will the links be to coming out? When the lamb comes out I was going to coat with blackened

season and grill till they get some bark.

Wampum Pit

Wampum Pit · May 02, 2006, 01:22:02 PM

The lamb came out a little dry. I smoked for 2hrs with hickory. It took just about the whole 2 hrs to get

the box up to 200, so i left it in for another 1½ hrs without smoke. The lamb looked good when the temp

hit 145 but it was a little dry, very tender and good taste though. Sausage and brats came out at 160

and were great. Everyone loved the sliced vidalias. Super sweet. All in all a good first experience. I'm

going to try another leg Saturday. I think I'm going to just leave it in for the 2 hrs of smoke, then flash it

on thr grill if the temp isn't right.

Wampum Pit

manxman · May 03, 2006, 08:25:24 AM

QuoteIf I put the onions or peppers on the skewers with the lamb the locals would scream heresy!

It's a funny old world, if I didn't put these on the skewers with the lamb I'de be lynched!!! :o

icerat4 · May 03, 2006, 08:27:18 AM

Do the words dry and tender go togather. ???

Habanero Smoker · May 03, 2006, 08:43:21 AM

Quote from: icerat4 on May 03, 2006, 08:27:18 AM
Do the words dry and tender go togather. ???

Yes. This can happen frequently, especially when you are cooking brisket, butt or any meat that has a lot of connective tissue. You have to cook beyond doness to get the meat to be tender, and if not careful this can dry the meat out. I've had both pull pork and brisket that were tender, but dry.