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Brick[_3_]

On 5-Jun-2009, wrote:

> On Fri, 29 May 2009 17:27:16 -0400, I wrote:
>
> >I need help from any of the ovine experts frequenting this newsgroup.
> >One of the local butchers has fresh NZ bone-in lamb legs on sale for
> >$3.29/lb.
> >I've never smoked a lamb leg before but, at that price, perhaps it's
> >time to give it a try.
> >Is it something that lends itself to smoking?
>
> Snippage.
>
> Thanks for all the replies.
> We bought two legs, between 5 & 6 lb. each.
> I've had great luck with CYM and Wild Willy's Number One-Derful Rub on
> pork so I figured for the first time with lamb, 'What have we got to
> lose except 40 bucks', so that's what I used. One leg was to be for
> our best friends and the other for us, so I was hoping it would at
> least be edible.
> I used maple, 225ºF for a little over 7 hours in the Masterbuilt
> smoker. Remote thermometer showed 156ºF when I took them out.
> We normally like our lamb on the rare side, 125ºF to 130ºF at the
> most, so these legs were well past that.They were juicy and tender
> and, although not the way we're used to having leg of lamb, they were
> nonetheless very tasty. When we dropped off the leg for our friends
> they sampled a bit and raved about it, even asked if I'd do another
> for them next time I fired up the smoker. When we left, their
> teen-aged son was still cutting off slices and devouring them. The way
> he was going, they'll be lucky to have any left for a meal.
> Next time, I'll probably try something with more garlic and rosemary
> but, I've no complaints about these.
> Man, I wish I'd discovered the joys of real barbecue before I got so
> damn old.
>
> Ross.

Ditto on discovering BBQ. I was 67 when I first made some 'Q'.
Oddly enough, I'd had a vertical smoker for years and never used
it to make 'Q'. It was a 7 in 1 kind of thing and I used it only to
grill as well as I can remember.

--
Brick (Too soon old and too late smart)