The bbq photo & recipe thread
Discussion
illmonkey said:
Anyone got a good "low and slow" recipe for a shoulder of lamb? Probably 1/2 shoulder to be fair, on my mini kamado.
Did one in my WSM last weekend. Just ground up some rosemary, mint, salt and pepper and smoked it for about 8 hours (I was doing a whole shoulder). I spritzed with vinegar/water mix I think. I was the favourite thing I have smoked and pulled it all apart. Had it with some flat breads (kebab style). Just did it at 150F for about 8 hours. Wrapped it in foil after 5 hours.
witten said:
illmonkey said:
Anyone got a good "low and slow" recipe for a shoulder of lamb? Probably 1/2 shoulder to be fair, on my mini kamado.
Did one in my WSM last weekend. Just ground up some rosemary, mint, salt and pepper and smoked it for about 8 hours (I was doing a whole shoulder). I spritzed with vinegar/water mix I think. I was the favourite thing I have smoked and pulled it all apart. Had it with some flat breads (kebab style). Just did it at 150F for about 8 hours. Wrapped it in foil after 5 hours.Just got back from the butchers with a de-boned shoulder, they had nothing left on the bone. Sure it'll be tasty still.
Having used charcoal bbqs my whole life, I've gone and bought a cheap gas one now, jsut to try it.
£125 for a weber Q2200 I think it is.
I had a go at a rib steak, reverse seared. Middle was great but maybe wasn't as hot as I was expecting when i put it back on for a couple of minutes.
£125 for a weber Q2200 I think it is.
I had a go at a rib steak, reverse seared. Middle was great but maybe wasn't as hot as I was expecting when i put it back on for a couple of minutes.
Did this a few weeks ago now, but it was really good - a lot of prep work and effort and I mistimed some of the prep, but will definitely do again.
Russian style kebabs, shamelessly taken from here : https://www.youtube.com/watch?v=xTabnZpFeEA
Beef was from a Butcher - cut as thinly as they could, Kurdyuk (fat from a lambs tail) I struggled to find in the UK, but managed to get some online - not quite the same as the fat in the video and I'm not sure I necessarily need it... the end result was so good, so tasty.
Layered, put in the freezer to solidify and then cut and put on shish kebab skewers
Just had it with chips and broccoli and asparagus
Russian style kebabs, shamelessly taken from here : https://www.youtube.com/watch?v=xTabnZpFeEA
Beef was from a Butcher - cut as thinly as they could, Kurdyuk (fat from a lambs tail) I struggled to find in the UK, but managed to get some online - not quite the same as the fat in the video and I'm not sure I necessarily need it... the end result was so good, so tasty.
Layered, put in the freezer to solidify and then cut and put on shish kebab skewers
Just had it with chips and broccoli and asparagus
eps said:
Did this a fe
Beef was from a Butcher - cut as thinly as they could, Kurdyuk (fat from a lambs tail) I struggled to find in the UK, but managed to get some online - not quite the same as the fat in the video and I'm not sure I necessarily need it... the end result was so good, so tasty.
Very nice!Beef was from a Butcher - cut as thinly as they could, Kurdyuk (fat from a lambs tail) I struggled to find in the UK, but managed to get some online - not quite the same as the fat in the video and I'm not sure I necessarily need it... the end result was so good, so tasty.
Kurdyuk - this reminds me of something I had in Azerbaijan a few years ago, slices of lamb tail fat and slices of potato alternated an a skewer and bbq’d. Simple but exceptional and I’ve never had anything like it anywhere since!
Char Sui pork. I use tenderloin but it should be shoulder really.
I used a loose version of this for the sauce.
https://madewithlau.com/recipes/char-siu-chinese-b...
I used a loose version of this for the sauce.
https://madewithlau.com/recipes/char-siu-chinese-b...
Edited by thebraketester on Saturday 17th July 08:31
Type R Tom said:
Has anyone got one of these? Pizza and rotisserie add on for Weber by Onlyfire
Any tips?
Got some chicken thighs to try shawarma this weekend. Pizza next weekend.
Plans changed a bit this weekend so I got to have 3 meals with the new attachments.Any tips?
Got some chicken thighs to try shawarma this weekend. Pizza next weekend.
First was chicken shawarma, chicken thighs marinaded in oil, garlic, lemon, and a load of spices.
Before
After
Saturday night was pizza, using a mix of coal and logs the temp was over 350c
Sunday, bought a pork shoulder and sliced it thinly, then marinaded in lemon, garlic, loads of fresh herbs.
All 3 were lovely and completely different to anything you could achieve using other methods. The kebabs were probably a little burnt but those bits gave a real texture difference to the tender meat inside. Plenty to play around with and improve over the coming weeks but so far I'm really happy with it and adds another area for bbq.
Tickle said:
Plenty of rhubarb and some tomatoes ready so decided to make my take on Nadiya Hussain's lamb and rhubarb. I used shoulder for a slow cook, the original used butterflied leg direct.
Also did some figs and goats cheese as a starter.
Sounds a nice idea, how was the flavour? Struggling to imagine it to be honest! You're the chap who does a lot of nice looking/sounding Greek cooking if I'm not wrong?Also did some figs and goats cheese as a starter.
Jambo85 said:
Sounds a nice idea, how was the flavour? Struggling to imagine it to be honest! You're the chap who does a lot of nice looking/sounding Greek cooking if I'm not wrong?
I thought it worked well. The sharpness cut through the lamb. Shoulder is fatty, be interested to see how it is with leg. Certainly will be trying it, Mrs Tickle and the kids enjoyed the shoulder.With the accompanying tomatoes, I used the same pan as the rhubarb. Tomatoes placed cut side up on the reduced rhubarb juice and I filled the gaps in the placed tomatoes with garlic cloves. It's was a sweet/sharp garlicy dip for the lamb.
Yep, I also like my Greek food, eating and cooking
So I have posted this elsewhere, but as we are still eating the rascal I thought it deserved a shout here as well.
Due to sloppy labelling work by the current Mrs Sultana I cannot say if this leg came from a Herdwick or a Badger Face sheep. I say sheep rather than lamb because of their age at slaughter. Not quite mutton but definitely not spring lamb. Quite a big leg for a Badger but lowish fat content suggests not Herdwick.
Anyway inspired by a Mallman recipe for weeping lamb, the gist is you hang said lamb over the fire for a few hours, and later hopefully over your veggies so that the dripping juices raise the game later in the cook.
Due to sloppy labelling work by the current Mrs Sultana I cannot say if this leg came from a Herdwick or a Badger Face sheep. I say sheep rather than lamb because of their age at slaughter. Not quite mutton but definitely not spring lamb. Quite a big leg for a Badger but lowish fat content suggests not Herdwick.
Anyway inspired by a Mallman recipe for weeping lamb, the gist is you hang said lamb over the fire for a few hours, and later hopefully over your veggies so that the dripping juices raise the game later in the cook.
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