bwarbiany said:Told wife we needed two slabs. Even that is more than we will eat in one sitting, but leftovers are fine.
She ended up buying two packs... Six slabs. Oops!
On the bright side, that means we'll be eating well two weekends in a row. The question is whether I should keep the extra pack stored in a very cold fridge, or freeze them? They're in cryo, so my gut says a week and a half in the fridge will be better than a freeze/thaw cycle
Melana is right, smoke 'em all & freeze the extra for later; much better than a freeze/thaw cycle.
Regards, GF.
RoughandReadyRanch said:In retrospect, I should have taken pictures. Smoked a leg of lamb today and it was almost perfect. Realized to late that I was out of hickory and only had pecan and cherry chips so went with the pecan. It's good but it would have been epic with hickory I think. Got a wild hair up my arse this morning and decided to make Tatziki, and naan to go with it. Got another idea mid smoke when I realized I had eggplant so I sliced that up on tossed it in the smoker. Took it out and tossed it in the food processor with some tahini, cumin, lemon juice, garlic and chili powder and made a modified smoked babaganush (not sure actual spelling). Paired it with my single hop double IPA and a nice greek house salad. I am gonna be smoking some more lamb in the future for sure!
Mmmmm blood soup
How big is your clod?
Sounds delicious. Funny, we made Tzatziki with our lamb as well!
RoughandReadyRanch said:It started with the idea of tzatziki and just evolved. My wife and kids are way to spoiled.
DrunkleJon said:I need to decide what to smoke tomorrow/Saturday. I only have a pork shoulder done so far but am considering doing 2 butts (if I can find them) or a butt and rack of some ribs. I want to smoke a whole chicken soon too. decisions decisions.
In-laws coming for dinner tonight, I'll be smoking three slabs of spares.
50 minutes until I fire up the smoker, and the anticipation is growing!
Smoking a whole duck this weekend, gonna start it tonight and do it low and slow over plum wood for about 15 hours, gonna shove an onion inside the duck so it'll render out with the duck fat giving me a base for some gravy that should rock the house, might throw some sliced mushrooms in there with the onion too.
brewingmeister said:Ischiavo is that an electric charcoal smoker?? What's going on there?
Cooking for a small army? Just 1 rack? I'm jealous and hungry all at once.
I'd like to hear some results and see some photos of this one. Sounds delicious.
Sorry to hear the weekend plans got washed out. I know someone else that ran into the same problem. A during the week BBQ sounds awesome though. Jealous and hungry again. Best of luck with the weather on Thursday.DrunkleJon said:Well the last pork shoulder I cooked only lasted me (alone) 3 days. I figured I would make enough to feed me and maybe a couple others one good meal then use the leftovers in something. With all the rain I was thinking chili. As for ribs... I can't pass up ribs. I also figure they will cook faster than the butts. Unfortunately the rain did not let up until mid-Saturday and I didnt get a chance to throw anything on there. I think I will wait until Thursday (when I have off work because I am working tonight/tomorrow) and then feed those I invite over to help me clean up/paint the upstairs.
Ischiavo is that an electric charcoal smoker?? What's going on there?
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