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Kafta Mishwi (Ground lamb with seasonings grilled). Ive made this many many times. This is a Lebanese dish that is easy and very very delicious. Recipe is per 1 pound of ground lamb. 1# ground Lamb 1/2 cup fresh finely chopped Parsely 1/2 cup finely chopped Onions 1/2 tsp Allspice 1 clove...

I have tried cooking brisket before with mixed success. I have two questions. 1.I never rely on meat temps for determining doneness. But at what temp should I really start to check the meat for its consistency. 2.How often from that point should I be checking the meat. Thanks Jim

I cooked 3 domestic lamb shanks each weighed about 1#. They were cooked after marinating for 24 hours and injecting with the same basic marinade. I smoked the shanks at between 240 -250*. After 2 1/2 hours,I then rapped one in foil and added about a 1/2 cup of apple juice and I sealed it and...

After having mixed results with brisket ( the flat is always to dry), I dicided to try it again, seperating the point and cooking it over the flat for some automated basting. Although this did seem to help, the part of the flat furthest away from the point still came out to dry. I used the wet...

Just did my first over night cook using this thermometer. I cooked one 6.5# pork butt started cooking at 1 am. Inserted meat probe at begining of cook. Set alarm perameters to 220-255 and meat at 188. After about 2 hours the cooking temp settled in around 237. I went to bed at 3am.with the...

Just did a Google search.Only found one recipie for something other than leg of lamb.Its for smoked lamb shanks. Very frustrating search so far. Heres the link to the recipie. web page

I really like lamb. And have been looking for information on a cut that would be appropriate for low and slow (if it exsists). I would never cook a leg of lamb with this methode.I searched the posts and found a few threads on someone who was thinking about doing shanks but never found a thread...

I just bought 2 slabs of beef back ribs and was woundering. 1. Are they reletivly the same ccok times as pork ribs? 2. What kind of rub sauce etc.would be recomended. Anybody have any experience with this meat. Ive done pork ribs (back and spares many times) But im...