Tabb

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I love Gyro too.

Has anyone ever smoked Lamb?

I was just thinking whole rack, little salt pepper oil rub smoked until done. ?

CHefJohnboyardee

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Some advice for during the competition because they will be watching...

Keep your station clean, tools that you use a lot but aren't currently using in a bucket of sanitizer, i.e. your chef knife. Use tasting spoons, never your finger or the spoon you're using to stir it (automatic disqualification in a lot of ACF comps).

Can you get lamb livers or sweet breads? Nearly any other cuts of lamb (other than the loin) will require a long cook time. Not always but usually. Pressure cookers can help and using a recipe with small pieces can help breakdown the chewiness.

Lamb can be overplayed but nearly any food in a food comp is. It is hard to be original when new species of game aren't really popping up out of the forest.

If you can make a cheap cut of meat taste great that can go far but presentation and flavor will be top points.

Tabb

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Thanks for the advice. I'll look into the sweetbreads tomorrow.

Tabb

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So alot has changed in the last few days. I'm not only doing the Lamb event I'm also doing two mystery basket dessert categories. One by myself and one with a partner. Plus I'm part of the team for the 80 top. Crazy stuff.

Tabb

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So I ended up doing a couple of events. It was a blast. Probably best two weeks in the Army yet. I ended up with a Silver and a Bronze. Plus so much knowledge I can't begin to describe.