Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Love lamb shoulder. It's so lush and takes a lot of smoke really well
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
usually just use the rub from Meathead's book - or just ad hoc something. Lamb has a lovely flavour, doesn't need much additions.
Dolly's Lamb Rub Recipe
Dolly's lamb rub recipe is perfect when looking to amp up the flavor for smoked and grilled lamb. Click here to get the details.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
I like this one
Pulled, Low and Slow Smoked Lamb Shoulder | Red Meat Recipes | Weber BBQ
Check out this delicious recipe for Pulled, Low and Slow Smoked Lamb Shoulder from Weber—the world's number one authority in grilling.
Personally I always pull shoulder. It just breaks down so nice and softly
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
When I remember to spritz but sometimes not. If you want more smoke I would definitely use wood chunks. Some nice Pohutukawa or fruit wood
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
Do you use a water bath in your Kamado?
When I had my Kamado Joe, I always used a water bath, usually just a small AL foil tray, in with it and that helped the meat take on the smoke by keeping the surrounding air more humid.
I also use the same when smoking now on the Webber Family Q.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
Do you use a water bath in your Kamado?
When I had my Kamado Joe, I always used a water bath, usually just a small AL foil tray, in with it and that helped the meat take on the smoke by keeping the surrounding air more humid.
I also use the same when smoking now on the Webber Family Q.
Nope. When I bought my akorn I was told they keep their humidity well. I don't even use a drip tray. I might do it on the Q
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Right, I've promised to make some NZ-style Easter Eggs for the close whanau here in the UK - the marshmallow-covered-with-chocolate ones. Problem I'm having is getting the marshmallow fluffy enough - tried different recipes, beating speeds and times but it's either too dense or sticky.
Anyone got any ideas? I'm a bit lost.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious. -
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
They look fantastic (food and ovens). I'm going to try that mussel pizza one day.
White Mussel Pizza
Top salty mussels and buttery pine nuts over a creamy Béchamel sauce base in this twist on the Connecticut classic.
