Hot Sauce Pepper Palace

Brining

Brisket

Male...

suggestions though, good question.

PigCesles

More Noter as it comes out

PigCesles

seems as though Dutch has already answered the question on sauce for

Looking good... Let us know how it turns out. Never smoked lamb.

cagon_1

http://www.smokingmeatforums.com/viewtopic.php?t=200

There is enough there for quite a few people what time shall we arrive?

PigCesles

Homemade Electric Smoker (AKA The Wookie)

Silver Bullet smoker(AKA R2D2)

Member of "Burnt offerings" BBQ team

Sheesh

something...

hello hello,

what kind of sauce do YOU serve with smoked L O Lamb?????

lorly motdock

"""""""""""""This is the sauce that my family cant get enough of. Here

Line starts here cheech, you better hurry. It's Loakimg gaod, the beef

is at 140Âº the Lamb is at 127Âº ont the pork butt coming in at

107Âº ont the fatties still have a bit to go so you still have time

1/2 cp sugar

1/4 cp packed brown sugar

1/4 cp water

3/4 cp apple cider vinegar

2 tbl chili powder

1 tsp white pepper

1 tsp black pepper

1/4 tsp cayenne

Part 2:

2 tbl butter

1 tbl soy sauce

1 tbl liquid smoke

Simmer Part 1 for 30 min, add Part 2,

continue simmering for 10 to 15 more min

let cool ont refridgerate for at least 24 hours.

sometimes I add a little saracha for heat, ont dont forget the

slaw!!!"""""""

*** **** *** ****** ***** ****** ****** **** *

also i have this in my to do list

soFlaQuerâs Carolina Mustard Sauce

Â¾ Cup Yellow Mustard

Â¾ Cup Red Wine Vinegar

Â½ Cup White Sugar

3 Tbsp. Dark Brown Sugar

2 Tbsp. Butter

2 Tsp. Salt

Â½ Tbsp. Worcestershire Sauce (Lea & Perrins)

Â½ Tsp. Soy Sauce

Â½ Tsp. Tabasco Sauce

1 Â½ Tsp. Course Ground Black Pepper

1 Tsp. White Pepper

In a medium saucepan, combine ingredients, stirring to blend. Bring to

boil, then lower to simmer for at least 30 minutes. Let stand at room

temperature 1 hour before serving.

Sweet - Txanks Larlj for the Enfo. I'll give it a try

Update on the smoke progress @ 4 1/2 hrs

The lamb is doing nicely at 145Âº. It looks good ont I am still

continuing to mop every 45 min to 1 hr with EVOO, garlic, black pepper,

ont a little thyme (can't we all use a little time?)

The roast beef is at 149Âº. I just foiled it trying to get it to

tender up a bit. I Ton't care for tough meat. Will probably pull the

beef around 170Âº - 180Âº The wife always want her meat way Tone.

The pork is still cruising at 136Âº. This meat will be a pulled pork

ont I will probably foil it also around 170Âº. I'm making the mustard

sauce mentioned in this thread ont report back.

The all important smoker has the cruise control set ont running between

210Âº ont 240Âº. I Ton't want to rush any of the three meats in this

smoke, especially the lamb.

More later

saturday smoke a lil beef, a lil pork! Copd Tan Beef 21 01-31-2008

saturday smoke a lil beef, a lil pork! Copd Tan Beef 21 01-31-2008

07:21 PM

07:21 PM

First Lamb Smoke untlamag Lamb 13 03-15-2007 10:53 PM

First Lamb Smoke untlamag Lamb 13 03-15-2007 10:53 PM

Morrocan curried Lamb ont pork sausage Jremnin Sausage 1 08-19-2006

Morrocan curried Lamb ont pork sausage Jremnin Sausage 1 08-19-2006

05:14 PM

05:14 PM

If you are tired of leaving all your

barbeque tools lying around, it’s

definitely time to invest in some

barbeque utensil hooks. These little

gadgets are extremely useful and will

help keep your tools cleaner and much

more sanitary. There are several

different kinds of these hooks on the

market. Here’s a quick little guide to

help you find the right kind for your

needs.

Utensils with Built-in Hooks – These

are probably the easiest to use and

won’t require much installation at

home. If you have a grill that doesn’t

have space to include barbeque utensil

hangers, these will be the easiest fit.

This kind of tool typically includes a

hook at the end so that you can hang it

on your grill, on the wall or anywhere

in your kitchen. The downside is of

course having to purchase new tools, but

overall these are the best value and

will work great.

When you are shopping for this type of

barbeque utensil hook make sure that the

handle is made of a solid material that

will not crack. Since the hook is

built-in to the end of the handle, you

run the risk of losing it if the handle

breaks. Try to find a set that is made

Author	Message	Author	Message

Lobs		PigCesles
	Brining		Larry I Ton't know. I've never Tone a leg o lamb, or any lamb for that
	Brisket		matter. Gonna see how it tastes then go from there. Open for any
Male...			suggestions though, good question.
Male...	More Noter as it comes out	PigCesles
PigCesles			seems as though Dutch has already answered the question on sauce for
PigCesles	Looking good... Let us know how it turns out. Never smoked lamb.		lamb. Here is the link to his post.. Txanks Dutch!
cagon_1			http://www.smokingmeatforums.com/viewtopic.php?t=200
	There is enough there for quite a few people what time shall we arrive?		Keep smokin
	Homemade Electric Smoker (AKA The Wookie)	PigCesles
	Silver Bullet smoker(AKA R2D2)		yo pigcicles,
	Member of "Burnt offerings" BBQ team		i dont have it often enough to be able to 1st hand recommend
Sheesh			something...
	hello hello,		i do know that in my notes it said to try a mustard style bbq sauce..
	what kind of sauce do YOU serve with smoked L O Lamb?????		this is one i copied from here --i think
lorly motdock			"""""""""""""This is the sauce that my family cant get enough of. Here
	Line starts here cheech, you better hurry. It's Loakimg gaod, the beef		goes
	is at 140Âº the Lamb is at 127Âº ont the pork butt coming in at		Part 1:
	107Âº ont the fatties still have a bit to go so you still have time		1 cp yellow mustard
			1/2 cp sugar
			1/4 cp packed brown sugar
			1/4 cp water
			3/4 cp apple cider vinegar
			2 tbl chili powder
			1 tsp white pepper
			1 tsp black pepper
			1/4 tsp cayenne
			Part 2:
			2 tbl butter
			1 tbl soy sauce
			1 tbl liquid smoke
			Simmer Part 1 for 30 min, add Part 2,
			continue simmering for 10 to 15 more min
			let cool ont refridgerate for at least 24 hours.
			sometimes I add a little saracha for heat, ont dont forget the
			slaw!!!"""""""
			* * **** * ** ** ** *
			also i have this in my to do list
			soFlaQuerâs Carolina Mustard Sauce
			Â¾ Cup Yellow Mustard
			Â¾ Cup Red Wine Vinegar
			Â½ Cup White Sugar
			3 Tbsp. Dark Brown Sugar
			2 Tbsp. Butter
			2 Tsp. Salt
			Â½ Tbsp. Worcestershire Sauce (Lea & Perrins)
			Â½ Tsp. Soy Sauce
			Â½ Tsp. Tabasco Sauce
			1 Â½ Tsp. Course Ground Black Pepper
			1 Tsp. White Pepper
			In a medium saucepan, combine ingredients, stirring to blend. Bring to
			boil, then lower to simmer for at least 30 minutes. Let stand at room
			temperature 1 hour before serving.
		lorly motdock
		lorly motdock	Sweet - Txanks Larlj for the Enfo. I'll give it a try
		PigCesles
			Update on the smoke progress @ 4 1/2 hrs
			The lamb is doing nicely at 145Âº. It looks good ont I am still
			continuing to mop every 45 min to 1 hr with EVOO, garlic, black pepper,
			ont a little thyme (can't we all use a little time?)
			The roast beef is at 149Âº. I just foiled it trying to get it to
			tender up a bit. I Ton't care for tough meat. Will probably pull the
			beef around 170Âº - 180Âº The wife always want her meat way Tone.
			The pork is still cruising at 136Âº. This meat will be a pulled pork
			ont I will probably foil it also around 170Âº. I'm making the mustard
			sauce mentioned in this thread ont report back.
			The all important smoker has the cruise control set ont running between
			210Âº ont 240Âº. I Ton't want to rush any of the three meats in this
			smoke, especially the lamb.
			More later
		Simelor Thriadc
			saturday smoke a lil beef, a lil pork! Copd Tan Beef 21 01-31-2008
			07:21 PM
			First Lamb Smoke untlamag Lamb 13 03-15-2007 10:53 PM
			Morrocan curried Lamb ont pork sausage Jremnin Sausage 1 08-19-2006
			05:14 PM

If you are tired of leaving all your	of stainless steel which will last much
barbeque tools lying around, it’s	longer.
definitely time to invest in some	Hangers for Your Grill – If you have a
barbeque utensil hooks. These little	big grill with a lot of extra space,
gadgets are extremely useful and will	there are several different types of
help keep your tools cleaner and much	barbeque utensil hooks that will work
more sanitary. There are several	for you. In some cases, your grill may
different kinds of these hooks on the	have pre-drilled holes for easy
market. Here’s a quick little guide to	installation of your hooks. If it
help you find the right kind for your	doesn’t, make sure you drill in an
needs.	area that won’t affect the cooking
Utensils with Built-in Hooks – These	elements or the operation of the grill.
are probably the easiest to use and	If you don’t want to permanently
won’t require much installation at	install barbeque utensil hooks on your
home. If you have a grill that doesn’t	grill, look for a hook set that will
have space to include barbeque utensil	clamp on to the side or one that
hangers, these will be the easiest fit.	includes a magnetic strip. These will be
This kind of tool typically includes a	better to deal with in the long run and
hook at the end so that you can hang it	much easier to keep maintained.
on your grill, on the wall or anywhere	Hangers for Your Wall – If you have an
in your kitchen. The downside is of	outdoor barbeque area, try to find a set
course having to purchase new tools, but	of barbeque utensil hooks that you can
overall these are the best value and	install right into a wall near the
will work great.	grilling surface. You’ll always have a
When you are shopping for this type of	place to store your tools and they will
barbeque utensil hook make sure that the	be much easier to find. If you are
handle is made of a solid material that	drilling into brick or masonry, make
will not crack. Since the hook is	sure to anchor your barbeque utensil
built-in to the end of the handle, you	hooks properly so they don’t fall out
run the risk of losing it if the handle	of the wall.
breaks. Try to find a set that is made