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  1. G

    Thanksgiving brisket

    absolutely beautiful
  2. G

    Turning Tri Tip

    Wow. Great set up. looks awesome.
  3. G

    Tomorrow's Smoke

    So what's your method? Low and slow or high heat? And make sure to post pics!
  4. G

    My first Pulled Lamb Shoulder

    Thanks again everyone. I really love the WSM. And now that I've been using it for a few years I feel very comfortable trying new things. In this case my friend who was hosting Thanksgiving told me that he would have enough food. So he said that I could make whatever I wanted, and to use this...
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    My first Pulled Lamb Shoulder

    Yes. I put on my insulated rubber grilling gloves and got right into it. The bones came right out, no resistance. Then I pulled the meat into shredded pieces and small chunks. We let the meat rest in the juices for a while, then drained off the juices, heated them up, and used them as a...
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    My first Pulled Lamb Shoulder

    Thanks everyone. It was absolutely delicious. Tender, smokey, juicy. And the neck was buttery with all of the fat from the bones.
  7. G

    My first Pulled Lamb Shoulder

    On a bun, no sauce needed. At least that's the plan (dinner is in an hour or so). :)
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    Help -- What do I do with this cut of lamb?

    I changed my mind. Went back to my original plan for pulled lamb. Was incredible. Thanks for all the advice, and happy Thanksgiving. http://tvwbb.com/showthread.php?37428-My-first-Pulled-Lamb-Shoulder
  9. G

    My first Pulled Lamb Shoulder

    Started with this cut: IMAG0107 by gilaadm, on Flickr Cut off the neck portion. Put garlic slivers in cuts in fat in both the shoulder section and in the neck. Marinated overnight in Guiness, Apple Juice, Rice Vinegar, garlic and chopped mint. Next morning patted dry and rubbed with a paste...
  10. G

    Help -- What do I do with this cut of lamb?

    Thanks for all the advice. I'm probably going to smoke it on my 22.5 like I would a standing rib roast, and aim for rare. And if it's too rare after I cut it, I'll just throw it on the grill for about a minute or two on each side.
  11. G

    Help -- What do I do with this cut of lamb?

    Thanks Tim. What internal temp do I want to hit?
  12. G

    Hot cook for brisket on 22 "

    Ouch. Sorry it didn't work out. I have to say that it is worth trying again. I did it this summer for the first time on my 22.5 and I was very pleased with the results. Better luck next time. http://tvwbb.com/showthread.php?34931-First-High-Heat-Brisket-Success!
  13. G

    Help -- What do I do with this cut of lamb?

    So my butcher didn't exactly give me what I wanted. I asked for a bone-in lamb shoulder, and I got what looks like a lamb chop rib roast, with some other stuff on it. It's beautiful, and high quality. I'm not going to take it back, because it looks great: IMAG0106 by gilaadm, on Flickr...
  14. G

    1st Cedar Plaked Salmon

    beautiful cook.
  15. G

    Chickens on the Spinner

    beautiful birds
  16. G

    Smoked Salmon Competition Entry

    mmmm. beautiful.
  17. G

    Brisket attempt #2

    nice work!!
  18. G

    Brisket 1st Time: fell apart, but was dry

    Some people put beef stock in when they foil their briskets. I spritz with apple juice and espresso periodically.
  19. G

    Brisket 1st Time: fell apart, but was dry

    What kind of brisket was it? Full packer, or just the flat? And how many pounds?
  20. G

    Questions about smoking a turkey breast

    I recently did turkey breasts as part of a very large cook, using a Chris Lilly method: http://tvwbb.com/showthread.php?35894-99-pounds-of-meat-(63-lbs-brisket-21-lbs-beef-ribs-15-lbs-turkey)-life-is-good&highlight=99+pounds I don't brine my turkey because it is Kosher and is already salted...

 

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