Recent content by wlkwichita

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  1. Boneless leg of lamb

    Boneless leg of lamb

  2. wlkwichita

    Boneless leg of lamb

    My son requested lamb for his 14th birthday. I picked up a 4 pound boneless leg from Sams. I did a light application of EVOO and Traegers Prime Rib Seasoning. I smoked it over pecan and apple at 230F.  The internal temp hit 140F after 4 1/2 hours in the smoker. I then placed it on a very hot...
  3. Lamb ready to slice 7-26-2014.jpg

    Lamb ready to slice 7-26-2014.jpg

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  4. Lamb sliced 7-26-2014.jpg

    Lamb sliced 7-26-2014.jpg

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  5. Lamb ready to chow 7-26-2014.jpg

    Lamb ready to chow 7-26-2014.jpg

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  6. Lamb is edible 7-26-2014.jpg

    Lamb is edible 7-26-2014.jpg

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  7. Seasoned lamb 7-26-2014.jpg

    Seasoned lamb 7-26-2014.jpg

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  8. Lamb 2 hours in smoker 7-26-2014.jpg

    Lamb 2 hours in smoker 7-26-2014.jpg

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  9. Saturday afternoon baby backs

    Saturday afternoon baby backs

  10. wlkwichita

    Saturday afternoon baby backs

     I did a slightly modified 2-2-1 smoke over pecan wood. Let the ribs stay on the grate for 2 1/2 hours, then foiled for 90 minutes. One additional hour after with foil removed, with some sauce brushed on about 15 minutes prior to completion. All in all, a GOOD day!
  11. baby backs in smoker 6-1-2013.jpg

    baby backs in smoker 6-1-2013.jpg

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  12. ribs ready to slice 6-1-2013.jpg

    ribs ready to slice 6-1-2013.jpg

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  13. sliced ribs 6-1-2013.jpg

    sliced ribs 6-1-2013.jpg

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  14. wlkwichita

    Sirloin top butt roast with Q-view

    I found a 13.5 pound sirloin top butt roast at Sams. I seasoned it with some garlic powder, coarse salt, and course pepper along with a splash of Dale's seasoning.  I smoked it over pecan wood at an average temperature of 235F After seven hours the internal temp hit 135F, so I pulled it and let...
  15. sliced sirloin 7-4-2012.jpg

    sliced sirloin 7-4-2012.jpg

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