Jerome D.
TVWBB All-Star
My brother's girlfriend's dad had recently given me a sample of "Kentucky black BBQ sauce" that he made, and conveniently enough I just happened to have a lamb shoulder in my freezer, so I decided to try my hand at Kentucky-style BBQ.
In addition to the lamb shoulder, I threw in a couple of lamb shanks for good measure. After coating the meat with some Worcestershire sauce, I seasoned it with a 50/50 mixture of Dizzy Pig Cow Lick and Red Eye Express rubs. The lamb was cooked on the old Performer at 250°F for 7 hours, using Fogo natural lump as the fuel and pecan as the smoke wood.
Some action shots. Wrapped the lamb in foil about 5 hours into the cook, then pulled them off the grill at an internal temperature of 200°F.
I went with a finely chopped texture because the shanks weren't as tender as I hoped.
Plated. I haven't the foggiest idea of what proper Kentucky BBQ is supposed to taste like, but I did enjoy eating the results of this cook. The lamb took in the smoke quite well, and the Kentucky black BBQ sauce was perfect for cutting the fattiness and gaminess of the lamb. A nice change of pace from the usual ribs, pulled pork, brisket, etc.
In addition to the lamb shoulder, I threw in a couple of lamb shanks for good measure. After coating the meat with some Worcestershire sauce, I seasoned it with a 50/50 mixture of Dizzy Pig Cow Lick and Red Eye Express rubs. The lamb was cooked on the old Performer at 250°F for 7 hours, using Fogo natural lump as the fuel and pecan as the smoke wood.
Some action shots. Wrapped the lamb in foil about 5 hours into the cook, then pulled them off the grill at an internal temperature of 200°F.
I went with a finely chopped texture because the shanks weren't as tender as I hoped.
Plated. I haven't the foggiest idea of what proper Kentucky BBQ is supposed to taste like, but I did enjoy eating the results of this cook. The lamb took in the smoke quite well, and the Kentucky black BBQ sauce was perfect for cutting the fattiness and gaminess of the lamb. A nice change of pace from the usual ribs, pulled pork, brisket, etc.
