Lamb Shoulder and Pork Belly

[Chris Arnold]

Hi Folks

todays cooks are now under way in my 14.5 WSM

yesterday the lamb shoulder (a 5lber) got jiggy with some red wine vinegar, olive oil, paprika and crushed garlic


and the pork belly was marinated in gin, cassis, honey, red wine vinegar, rosemary and redcurrants


they've just been loaded up over some cherry smoke

lamb on the bottom


and pork belly on the top - over the marinade and quartered red onions


back later (5-6 hours) with some after shots...

well 7 hrs later they were both ready

Lamb shoulder


Pork Belly


and to cap it off - pork crackling/scratching


thanks for looking

Chris

 

[Cliff Bartlett]

Very nice cook Chris. That lamb looks gorgeous and the pork belly as well.

 

[J Brouwer jezza]

Pork belly is the best !!! Especially with crackling !! Great cook chris !

 

[TonyUK]

Spot on Chris!
That lamb looks marvellous. Interesting take with the pork belly. I like it. How did the gin come through?
I bet there was a fight over that crackling. Lovely!

 

[NeilH]

Very tasty looking cuts.

 

[Steven Burton]

Looks great Chris,

Can I ask what temperature you did this at? I am doing lamb shoulder for the 1st time this coming Saturday and have ordered a similar size shoulder from the butchers (might be a bit bigger if they can get one). I had planned at doing it similar to pulled pork so 1.5 hours per pound at the usual +/-225F – is this about right. Hope mine turns out as nice as yours looks.

Cheers

 

[Chris Arnold]

Steven
I struggled a little with wind/cold yesterday - so was probably just around 200f for 7 hours
my WSM usually sits bang smack in the middle of the smoking temp range - but i must have moved it into the wind slightly

The red wine vinegar/olive oil/paprika/garlic marinade works really well...

 

[Steven Burton]

Cheers Chris, that's good to know, based on that I might not get up quite as early as planned!

 

[Barb D]

Chris, all I can say is outstanding job!

 

[JessicaB]

That looks delicious. Especially the lamb!

 

[Enrico Brandizzi]

Looking good!

 

[Luke P]

Looks great, Chris. Ingenious marinades/sauces.

Can you walk me through your cracklins? I'm on attempt number 2 now (first one was a gross bust).

 

[Chris Arnold]

Looks great, Chris. Ingenious marinades/sauces.

Can you walk me through your cracklins? I'm on attempt number 2 now (first one was a gross bust).

Luke
took the skin OFF the belly and laid flat between two baking sheets over night - minimal fat retained on the skin (1/4 inch max)
then scored it well and rubbed with sea salt (kosher salt in US?)
then baked ~300f between the two baking sheets - but with silicon paper around the skin for the first 10/15 mins to stop it sticking to the sheets
then remove the silicon paper and the top sheet and finish for a further 15/20 mins at 300/350f
Chris