http://www.seriouseats.com/recipes/2...es-recipe.html

12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
fat and gristle
Neutral oil, for marinade and cooking
4 tablespoons cumin seeds, toasted till fragrant, divided
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 small onion, cut into short, thin slices
3 scallions, thinly sliced
2 jalapeños (or other green chiles), stemmed, seeded, and chopped
Fresh cilantro, roughly chopped, for garnish if desired

-more-

I substituted beef broth for the water, tucked the results into
oven-warmed pita pockets, and the results were Delicious!

4 tbsp of cumin seeds sounds like a lot, but if you're careful and pulse
them to rough chopped before toasting the flavor is spectacular.

Good Sake replaced the sherry.

A+

On Sep 19, 10:19*am, Cleatarrior > wrote:
> http://www.seriouseats.com/recipes/2...es-recipe.html
>
> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
> fat and gristle
> Neutral oil, for marinade and cooking
> 4 tablespoons cumin seeds, toasted till fragrant, divided
> 3 garlic cloves, roughly chopped
> 2 tablespoons soy sauce
> 1 tablespoon Chinese rice wine, or dry sherry
> 1 small onion, cut into short, thin slices
> 3 scallions, thinly sliced
> 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
> Fresh cilantro, roughly chopped, for garnish if desired
>
> -more-
>
> I substituted beef broth for the water, tucked the results into
> oven-warmed pita pockets, and the results were Delicious!
>
> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and pulse
> them to rough chopped before toasting the flavor is spectacular.
>
> Good Sake replaced the sherry.
>
> A+

That looks very good. We've recently rediscovered lamb and this one
make my mouth water.

Thank you, isn't the web great for recipes and cooking?

On 09/19/2010 10:42 AM, tutall wrote:
> On Sep 19, 10:19 am, > wrote:
>> http://www.seriouseats.com/recipes/2...es-recipe.html
>>
>> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
>> fat and gristle
>> Neutral oil, for marinade and cooking
>> 4 tablespoons cumin seeds, toasted till fragrant, divided
>> 3 garlic cloves, roughly chopped
>> 2 tablespoons soy sauce
>> 1 tablespoon Chinese rice wine, or dry sherry
>> 1 small onion, cut into short, thin slices
>> 3 scallions, thinly sliced
>> 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
>> Fresh cilantro, roughly chopped, for garnish if desired
>>
>> -more-
>>
>> I substituted beef broth for the water, tucked the results into
>> oven-warmed pita pockets, and the results were Delicious!
>>
>> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and pulse
>> them to rough chopped before toasting the flavor is spectacular.
>>
>> Good Sake replaced the sherry.
>>
>> A+
>
> That looks very good. We've recently rediscovered lamb and this one
> make my mouth water.
>
> Thank you, isn't the web great for recipes and cooking?

Sure is, and that site, serious eats, is one of the better ones I've run
across. If you're into pizza or burgers, they're a great place to hang out.

enjoy!

On 09/19/2010 11:27 AM, Omelet wrote:
> In article
> >,
> > wrote:
>
>> On Sep 19, 10:19 am, > wrote:
>>> http://www.seriouseats.com/recipes/2...es-recipe.html
>>>
>>> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
>>> fat and gristle
>>> Neutral oil, for marinade and cooking
>>> 4 tablespoons cumin seeds, toasted till fragrant, divided
>>> 3 garlic cloves, roughly chopped
>>> 2 tablespoons soy sauce
>>> 1 tablespoon Chinese rice wine, or dry sherry
>>> 1 small onion, cut into short, thin slices
>>> 3 scallions, thinly sliced
>>> 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
>>> Fresh cilantro, roughly chopped, for garnish if desired
>>>
>>> -more-
>>>
>>> I substituted beef broth for the water, tucked the results into
>>> oven-warmed pita pockets, and the results were Delicious!
>>>
>>> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and pulse
>>> them to rough chopped before toasting the flavor is spectacular.
>>>
>>> Good Sake replaced the sherry.
>>>
>>> A+
>>
>> That looks very good. We've recently rediscovered lamb and this one
>> make my mouth water.
>>
>> Thank you, isn't the web great for recipes and cooking?
>
> I just wish Lamb was not so bloody expensive! I'm considering trying to
> cook lamb breast again tho' for something other than Shepherds stew.


Ditto on the cost - we have a great regional grocer here called Sprouts
- they regularly have lamb on some decent specials.

Their chicken prices are way low too.

http://sprouts.com/content.php?frame...com/locations/

On 9/19/2010 2:45 PM, Cleatarrior wrote:
> On 09/19/2010 11:27 AM, Omelet wrote:
>> In article
>> >,
>> > wrote:
>>
>>> On Sep 19, 10:19 am, > wrote:
>>>> http://www.seriouseats.com/recipes/2...es-recipe.html
>>>>
>>>>
>>>> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
>>>> fat and gristle
>>>> Neutral oil, for marinade and cooking
>>>> 4 tablespoons cumin seeds, toasted till fragrant, divided
>>>> 3 garlic cloves, roughly chopped
>>>> 2 tablespoons soy sauce
>>>> 1 tablespoon Chinese rice wine, or dry sherry
>>>> 1 small onion, cut into short, thin slices
>>>> 3 scallions, thinly sliced
>>>> 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
>>>> Fresh cilantro, roughly chopped, for garnish if desired
>>>>
>>>> -more-
>>>>
>>>> I substituted beef broth for the water, tucked the results into
>>>> oven-warmed pita pockets, and the results were Delicious!
>>>>
>>>> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and
>>>> pulse
>>>> them to rough chopped before toasting the flavor is spectacular.
>>>>
>>>> Good Sake replaced the sherry.
>>>>
>>>> A+
>>>
>>> That looks very good. We've recently rediscovered lamb and this one
>>> make my mouth water.
>>>
>>> Thank you, isn't the web great for recipes and cooking?
>>
>> I just wish Lamb was not so bloody expensive! I'm considering trying to
>> cook lamb breast again tho' for something other than Shepherds stew.
>
>
> Ditto on the cost - we have a great regional grocer here called Sprouts
> - they regularly have lamb on some decent specials.
>
> Their chicken prices are way low too.
>
> http://sprouts.com/content.php?frame...com/locations/
>


I originally saw your comment: "Their chicken prices are way low too" as
"Their chicken prices are way *too* low". I was going to respond with
bite your tongue, how can something be way too low???

I must have been dyslexic for a few brief seconds !!!

BBQ

--
Please vote for me

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Thanks, Rick

On 09/19/2010 01:42 PM, bbq wrote:
> On 9/19/2010 2:45 PM, Cleatarrior wrote:
>> On 09/19/2010 11:27 AM, Omelet wrote:
>>> In article
>>> >,
>>> > wrote:
>>>
>>>> On Sep 19, 10:19 am, > wrote:
>>>>> http://www.seriouseats.com/recipes/2...es-recipe.html
>>>>>
>>>>>
>>>>>
>>>>> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
>>>>> fat and gristle
>>>>> Neutral oil, for marinade and cooking
>>>>> 4 tablespoons cumin seeds, toasted till fragrant, divided
>>>>> 3 garlic cloves, roughly chopped
>>>>> 2 tablespoons soy sauce
>>>>> 1 tablespoon Chinese rice wine, or dry sherry
>>>>> 1 small onion, cut into short, thin slices
>>>>> 3 scallions, thinly sliced
>>>>> 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
>>>>> Fresh cilantro, roughly chopped, for garnish if desired
>>>>>
>>>>> -more-
>>>>>
>>>>> I substituted beef broth for the water, tucked the results into
>>>>> oven-warmed pita pockets, and the results were Delicious!
>>>>>
>>>>> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and
>>>>> pulse
>>>>> them to rough chopped before toasting the flavor is spectacular.
>>>>>
>>>>> Good Sake replaced the sherry.
>>>>>
>>>>> A+
>>>>
>>>> That looks very good. We've recently rediscovered lamb and this one
>>>> make my mouth water.
>>>>
>>>> Thank you, isn't the web great for recipes and cooking?
>>>
>>> I just wish Lamb was not so bloody expensive! I'm considering trying to
>>> cook lamb breast again tho' for something other than Shepherds stew.
>>
>>
>> Ditto on the cost - we have a great regional grocer here called Sprouts
>> - they regularly have lamb on some decent specials.
>>
>> Their chicken prices are way low too.
>>
>> http://sprouts.com/content.php?frame...com/locations/
>>
>
>
> I originally saw your comment: "Their chicken prices are way low too" as
> "Their chicken prices are way *too* low". I was going to respond with
> bite your tongue, how can something be way too low???
>
> I must have been dyslexic for a few brief seconds !!!
>
> BBQ
>
Lol, no such thing as too low ;-)

On 9/23/2010 8:27 PM, Omelet wrote:
> In >,
> > wrote:
>
>>> I was running around barefoot yesterday when I BBQ'd 4 racks of spares
>>> and 15 pork steaks.
>>
>> What the hell are you running around outside barefoot for, q'en or not?
>> Gotta have some protection to the bottom of the feet !!! We're not 10
>> years old anymore ;-)
>
> <snork> My mom was the famous "barefoot contessa" and I learned the bad
> habit from her.<g> I hate shoes!
>
> And bras...
>
>>

I like shoes.......... Parked under my bed
Bras ............ Hanging on door

;-)

>>>
>>> I gave 2 racks to my Chiropractors office (they've been treating me now
>>> for 1/2 price out of pocket for the past 10 months and I'd promised them
>>> more 'Q) 1 rack for me and 1 rack for my Sister and her family, and 1/2
>>> the pork steaks for her as well.
>>>
>>> It went well. :-) Finished cooking at about 4 am this morning.
>>>
>>
>> 10 PM is the latest I finished a Que. 4 AM is the earliest I have
>> started one.......
>>
>> BBQ
>> --
>> Please vote for me
>>
>> http://wahlnation.com/Vote/23131
>
> I work night shifts.<shrugs>
> I actually started my fire when I got home from work and the grocery
> store, and had last night and tonight off. Fell asleep and slept until
> 19:30.<sigh> Best sleep I'd had in months.
>

We have had lots of wet weather the last week or so. Got several nights
of 8 hours sleep and good sleep to... Best I have had in a long time
to. For consecutive nights of sleep, maybe years..

> Had to go out, re-start my damned fire with WET wood no less, then get
> to work on cooking.<g>
>
> Thank the gods for the weed torch...

Yea, I like the one I bought recently (and didn't need). I like the
starter built on the unit, rather having to look for the starter for the
one that I have had for a long time and never knew it ....

BBQ

--
Please vote for me

http://wahlnation.com/Vote/23131

I had my pic taken at the fair by Wahl, makers of hair/mustache
trimmers. This link should take you to a pic of me wearing sunglasses.
You can vote for me once each day, until some time in October. I can
win a 42 inch TV or an MP3 Player.

You may have to register a user name, which can be an e-mail address.
You can use an e-mail address you no longer check. And you can use a
different browser to vote for me twice in 1 day. Chicago Style voting
is acceptable in this. Vote Early, Vote often :-)
Thanks, Rick

On 9/23/2010 8:55 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 9/23/2010 8:27 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>>> I was running around barefoot yesterday when I BBQ'd 4 racks of spares
>>>>> and 15 pork steaks.
>>>>
>>>> What the hell are you running around outside barefoot for, q'en or not?
>>>> Gotta have some protection to the bottom of the feet !!! We're not 10
>>>> years old anymore ;-)
>>>
>>> <snork> My mom was the famous "barefoot contessa" and I learned the bad
>>> habit from her.<g> I hate shoes!
>>>
>>> And bras...
>>>
>>>>
>>
>> I like shoes.......... Parked under my bed
>> Bras ............ Hanging on door
>>
>> ;-)
>>
>>>>>
>>>>> I gave 2 racks to my Chiropractors office (they've been treating me now
>>>>> for 1/2 price out of pocket for the past 10 months and I'd promised them
>>>>> more 'Q) 1 rack for me and 1 rack for my Sister and her family, and 1/2
>>>>> the pork steaks for her as well.
>>>>>
>>>>> It went well. :-) Finished cooking at about 4 am this morning.
>>>>>
>>>>
>>>> 10 PM is the latest I finished a Que. 4 AM is the earliest I have
>>>> started one.......
>>>>
>>>> BBQ
>>>> --
>>>> Please vote for me
>>>>
>>>> http://wahlnation.com/Vote/23131
>>>
>>> I work night shifts.<shrugs>
>>> I actually started my fire when I got home from work and the grocery
>>> store, and had last night and tonight off. Fell asleep and slept until
>>> 19:30.<sigh> Best sleep I'd had in months.
>>>
>>
>> We have had lots of wet weather the last week or so. Got several nights
>> of 8 hours sleep and good sleep to... Best I have had in a long time
>> to. For consecutive nights of sleep, maybe years..
>
> Unfortunately, I know the feeling!
> We have more wet weather scheduled. I like it.<g>
> Even with the wet wood issue.
>
> Hey, did you try that hackberry yet? I still have the Apple
> sequestered. I want to try it with catfish.

Not yet. I got whole chicken and will use some of that and some
applewood to.
>
> I scored some fresh Pecan from the city guys, but that needs to age for
> a bit.
>
> I agree that I sleep better when it's raining. I wonder what is up with
> that?
>

I think it is the weather cooling down quickly and the noise of the rain.


> I did a search for smoking with hackberry, looks like many are leery of
> it. I've had good luck with it to date and never made anyone sick, and
> I've given meat away done with it. :-)
>
> Works for me...
>
> It's generally considered to be a trash wood.
>
> Damned shame imho!
>

If you are happy with it and got plenty for free, stay happy.
We don't have Hickory here anymore, gotta get it shipped in, because
people discovered it was good for queing and used most of what is
available in out state..

But, Home Depot and Menards always have plenty of 10 lb bags for sale..

BBQ
--
Please vote for me

http://wahlnation.com/Vote/23131

I had my pic taken at the fair by Wahl, makers of hair/mustache
trimmers. This link should take you to a pic of me wearing sunglasses.
You can vote for me once each day, until some time in October. I can
win a 42 inch TV or an MP3 Player.

You may have to register a user name, which can be an e-mail address.
You can use an e-mail address you no longer check. And you can use a
different browser to vote for me twice in 1 day. Chicago Style voting
is acceptable in this. Vote Early, Vote often :-)
Thanks, Rick

On 9/23/2010 8:56 PM, Omelet wrote:
> In >,
> > wrote:
>
>>> Had to go out, re-start my damned fire with WET wood no less, then get
>>> to work on cooking.<g>
>>>
>>> Thank the gods for the weed torch...
>>
>> Yea, I like the one I bought recently (and didn't need). I like the
>> starter built on the unit, rather having to look for the starter for the
>> one that I have had for a long time and never knew it ....
>>
>> BBQ
>
> Ps, I start the torch with a cigarette lighter if the starter does not
> work. I keep them on hand all the time, even tho' I am not a tobacco
> smoker. :-)
>
> They have other uses...


I always have a couple of the long nosed lighters around. And I even
have hook for them on the side of a garage shelf. Easy to find when I
put it in its' place :-)

BBQ

--
Please vote for me

http://wahlnation.com/Vote/23131

I had my pic taken at the fair by Wahl, makers of hair/mustache
trimmers. This link should take you to a pic of me wearing sunglasses.
You can vote for me once each day, until some time in October. I can
win a 42 inch TV or an MP3 Player.

You may have to register a user name, which can be an e-mail address.
You can use an e-mail address you no longer check. And you can use a
different browser to vote for me twice in 1 day. Chicago Style voting
is acceptable in this. Vote Early, Vote often :-)
Thanks, Rick

On 24-Sep-2010, Omelet > wrote:

> In article >,
> bbq > wrote:

.. . .

> >
> > I always have a couple of the long nosed lighters around. And I even
> > have hook for them on the side of a garage shelf. Easy to find when I
> > put it in its' place :-)
> >
> > BBQ
>
> I have the long nosed ones too on hand. They worked well when I used to
> pile newspaper under my kindling. But with wet wood, I'd have had to
> use Kerosine.
>
> No matter how long you wait for that stuff to burn off, it always
> flavors the cook. :-(
>
> This is SO much better!
> --
> Peace! Om

I've been using pages from old phone books to light my lump with, but I
keep it outside and it's always damp so I prime it with used cooking oil.
The oil doesn't get on the lump and seems to burn off with the paper. I
don't detect any odor or taste from it in the meat. It isn't nearly as
obnoxious as kerosene or charcoal lighter even when it's burning.

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

On 9/24/2010 6:29 AM, Omelet wrote:
> In >,
> > wrote:
>
>>> Hey, did you try that hackberry yet? I still have the Apple
>>> sequestered. I want to try it with catfish.
>>
>> Not yet. I got whole chicken and will use some of that and some
>> applewood to.
>
> Are whole chickens rare there or something? ;-)


Not rare, but not often at .99/lb. Usually up at $1.50/lb or more.
Tastes better when purchased at .99/lb. I can use the couple bucks
savings for a couple of good beers :-)

BBQ

On 24-Sep-2010, Omelet > wrote:

> In article .com>,
> wrote:
>

.. . .

>
> Not a bad idea, thanks. :-) Not that I've needed it any more with using
> the weed torch, but it'd be a good use for used deep fryer oil...
> --
> Peace! Om

I just keep some in a squirt bottle near my grill. It's not particularly
dangerous as flammables go so I don't worry about it. The squirt
bottle keeps it from being messy. I only need a couple of tbsp's
at a time.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)