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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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Smoking lamb
Don't know if I can find a leg, might end up with a shoulder or???
Grate temp? Meat temp for rare? Graeme? Thanks. -- 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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Smoking lamb
"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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Smoking lamb
"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. > > -- > Nick. Support severely wounded and disabled Veterans and their families! > > Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! > ! > ~Semper Fi~ 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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Smoking lamb
"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! -- 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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Smoking lamb
"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. -- 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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Smoking lamb
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 -- Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: All good work is done in defiance of management. - Bob Woodward |
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Smoking lamb
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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Smoking lamb
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. -- THIS IS A SIG LINE; NOT TO BE TAKEN SERIOUSLY! Hillary Clinton leaped to a wide lead in the New Hampshire presidential poll Monday following last week's debate. They love her up in New Hampshire. Live Free or Die is the state's motto, which coincidentally was also her husband's wedding vow. |
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Smoking lamb
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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