And Here We Go [do not open until Saturday]

#51
#51
WoodsmanVol said:
Well, it's the day of reckoning. Hopefully, it's not an overly hot day with our guys running around all dressed in black. My sincere hope is we lay 55+ points on them, and give them only 10. And it results in those overhyped, cocky, azure LexCats fearing being not just declawed but also turned into pelts. Getting sick of their overblown mouth farts.

So, today's game meal, Shirley has me BBQ-ing a lamb shoulder, steam or fire roasted carrots, broccoli, whole onions bulbs, and cornbread fritters. Washed down with either Killian Red or Michelob amber ale. Desert will likely just be a Bosc pear due to the heavy meat-centered meal. Fire roasting veggies might be out if that heavy rain we've gotten two days straight shows up again. Neyland attendants, be loud and proud. GBO!!!!!!!
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#52
#52
VFL-82-JP said:
Just because this seems apropos in this thread:

2555595
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How much could I make at Gate 21 with a jar of that and one of these? I know I'd mostly be polishing moobs but I think I could make a killing.

56722_W21.jpg
 
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#56
#56
WoodsmanVol said:
Well, it's the day of reckoning. Hopefully, it's not an overly hot day with our guys running around all dressed in black. My sincere hope is we lay 55+ points on them, and give them only 10. And it results in those overhyped, cocky, azure LexCats fearing being not just declawed but also turned into pelts. Getting sick of their overblown mouth farts.

So, today's game meal, Shirley has me BBQ-ing a lamb shoulder, steam or fire roasted carrots, broccoli, whole onions bulbs, and cornbread fritters. Washed down with either Killian Red or Michelob amber ale. Desert will likely just be a Bosc pear due to the heavy meat-centered meal. Fire roasting veggies might be out if that heavy rain we've gotten two days straight shows up again. Neyland attendants, be loud and proud. GBO!!!!!!!
Click to expand...

How long do you smoke that lamb shoulder? Any tips on rubs or sauces to use?
 
#59
#59
GregAmsler said:
How long do you smoke that lamb shoulder? Any tips on rubs or sauces to use?
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The honest truth is, I make up stuff when cooking, so you might not like what I do. This time around, I filled a cup with a mixture of coarse ground black pepper, garlic powder, (added 2tsp finely crushed rock salt), sage, and ginger powder. I have a robust rosemary plant in the garden so clipped about 1/2 cup of that and chopped it. I then poured 3/4 of the bottle of cider flavored BBQ sauce in a mixing bowl, added the dry ingredients, and coated the mutton thoroughly. To appease Shirley, I added about 10 oz. Worchester sauce to a crockpot, dumped the mutton in and slow cooked it five hours. It came out good but next time, Shirley or not, I'm using the smoker.
 
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#61
#61
WoodsmanVol said:
The honest truth is, I make up stuff when cooking, so you might not like what I do. This time around, I filled a cup with a mixture of coarse ground black pepper, garlic powder, (added 2tsp finely crushed rock salt), sage, and ginger powder. I have a robust rosemary plant in the garden so clipped about 1/2 cup of that and chopped it. I then poured 3/4 of the bottle of cider flavored BBQ sauce in a mixing bowl, added the dry ingredients, and coated the mutton thoroughly. To appease Shirley, I added about 10 oz. Worchester sauce to a crockpot, dumped the mutton in and slow cooked it five hours. It came out good but next time, Shirley or not, I'm using the smoker.
Click to expand...

Thanks! I’ve got a ton of cherry wood chunks that a woodworking friend gave me, so I’m smoking everything right now. I’ve never tried smoking lamb and I have some homemade rubs and sauces that I mixed up for pork, chicken, and beef, but I’ll try your mixture (or something close to it) when I smoke lamb.
 
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