Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 03-06-2007, 08:35 AM posted to alt.food.barbecue,alt.binaries.food
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Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.

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Old 03-06-2007, 02:26 PM posted to alt.food.barbecue,alt.binaries.food
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"Nick Cramer" wrote in message
...
Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.


I seem to recall that 125-130F was the internal temp for rare lamb.

I've only eaten smoked lamb once, and that was a bad experience at a
Norwegian New Year party. It was served cold and the fat left a nasty
clawing aftertaste.

It took almost a full bottle of vodka for my mouth to get back to normal.

Graeme


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Old 03-06-2007, 02:29 PM posted to alt.food.barbecue,alt.binaries.food
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"Nick Cramer" wrote in message
...
Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.

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!
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I did a leg of lamb this past New Years. Kept the pit around 225-250,
internal temp on the meat to 140. Some of the most delicious meat I've ever
had. Nothing wild with seasoning either, just salt, pepper, fresh garlic
and olive oil rubbed all over and "around" if I remember right. Used apple
wood for the smoke.




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Old 04-06-2007, 04:36 AM posted to alt.food.barbecue,alt.binaries.food
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"Graeme...in London" wrote:
"Nick Cramer" wrote in message
Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.


I seem to recall that 125-130F was the internal temp for rare lamb.


Seems like the last time I did lamb shoulder or leg, I got it to 135F and
let it rest a bit.

I've only eaten smoked lamb once, and that was a bad experience at a
Norwegian New Year party. It was served cold and the fat left a nasty
clawing aftertaste.

It took almost a full bottle of vodka for my mouth to get back to normal.


That Vodka trick is great. I do that every morning to get the cotton out!

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Old 04-06-2007, 04:40 AM posted to alt.food.barbecue,alt.binaries.food
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"43fan" wrote:
"Nick Cramer" wrote in message

Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.

I did a leg of lamb this past New Years. Kept the pit around 225-250,
internal temp on the meat to 140. Some of the most delicious meat I've
ever had. Nothing wild with seasoning either, just salt, pepper, fresh
garlic and olive oil rubbed all over and "around" if I remember right.
Used apple wood for the smoke.


Thanks. It's been over a year, but I think that's about how I did it,
except I think I pulled it at 135 and used Kaffir lime instead of apple for
smoke.

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Old 04-06-2007, 03:47 PM posted to alt.food.barbecue
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Nick Cramer wrote:
"43fan" wrote:

"Nick Cramer" wrote in message


Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.


I did a leg of lamb this past New Years. Kept the pit around 225-250,
internal temp on the meat to 140. Some of the most delicious meat I've
ever had. Nothing wild with seasoning either, just salt, pepper, fresh
garlic and olive oil rubbed all over and "around" if I remember right.
Used apple wood for the smoke.


Thanks. It's been over a year, but I think that's about how I did it,
except I think I pulled it at 135 and used Kaffir lime instead of apple for
smoke.

It's been well over a year, but I used Aspen rather than apple or Kaffir
lime. I just salted and peppered the lamb. My wife has a phobia about
rare meats other than beef, so I got it up to about 160. A number of
people here have said that was WAY overdone. I won't argue the point.
However, it was still delicious. My wife said it was the best thing to
come out of the smoker.

I have read that barbecued mutton is even better than barbecued lamb,
but it is all but impossible to find mutton in this part of the country
so that experiment will have to wait a bit longer.

Mike



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Old 05-06-2007, 12:08 AM posted to alt.food.barbecue,alt.binaries.food
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Nick Cramer wrote:
Steve Wertz wrote:
On 04 Jun 2007 03:36:51 GMT, Nick Cramer wrote:

That Vodka trick is great. I do that every morning to get the cotton
out!

Mix it with Hawaiian Punch liquid concentrate. It has Vitamin C
as an antioxidant.


I mix it with coffee, which also gets the cobwebs out.
Hawaiian Punch may be too sweet for me.

Gads. Hawaiian Punch is too sweet for *everyone*.
Kids should *not* be drinking that stuff.
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Old 13-06-2007, 06:32 PM posted to alt.food.barbecue,alt.binaries.food
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On 03 Jun 2007 07:35:46 GMT, Nick Cramer
wrote:

Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.


About 6 weeks ago, I smoked a shoulder (frozen).
Grate temp was about 250, took about 6 hours; took it out when the
fork turned.
No rub, no spices or sauce. Was excellent, and made great sandwhiches.

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Old 13-06-2007, 11:29 PM posted to alt.food.barbecue,alt.binaries.food
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Bill Funk wrote:
On 03 Jun 2007 07:35:46 GMT, Nick Cramer

Don't know if I can find a leg, might end up with a shoulder or???

Grate temp? Meat temp for rare? Graeme? Thanks.


About 6 weeks ago, I smoked a shoulder (frozen).
Grate temp was about 250, took about 6 hours; took it out when the
fork turned.
No rub, no spices or sauce. Was excellent, and made great sandwhiches.


Thanks, Bill. That's about what I remember having done, although I do like
a rub of garlic powder, s & p.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~


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