Recent content by stoking
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Rotisserie Lamb Leg
It took about 10lbs of charcoal. I would strategically place 7-10 briquettes at a time around the perimeter of my coal pan. I sprinkled some hickory chips on there a few times too. -
Rotisserie Lamb Leg
First I rub with olive oil. The rest is minced garlic, ground black pepper, fresh rosemary, and adobo all purpose seasoning rubbed on the outside. I also make a few holes throughout the meat and stuff halved garlic cloves in. -
Rotisserie Lamb Leg
It was on for about 5 hours and was around 150 internal temperature. It takes a long time because of my spit height, and it needs to be tended often to add coals and watch for fires. This time I made some throw away deep spoons out of coat hangers and tin foil to collect the drippings for some... -
Rotisserie Lamb Leg
I new something wasn't right when I tried to post the pics earlier. Looks like I got them on now I wish I could upload a video of the juices rolling. -
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- stoking
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Rotisserie Lamb Leg
- stoking
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IMG_0031.JPG
- stoking
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- Album: Rotisserie Lamb Leg
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Rotisserie Lamb Leg
This is a boneless lamb leg that I did on my homemade rotisserie yesterday. I'm not a big lamb fan but these come out great every time. -
City Ham
This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a...
