One of my favourite things to BBQ.
Lamb shanks from Costco, very meaty
Smoked at around 120c for about 6 hours.
Used Banksia Pods to give a beach fire taste
Wrapped for last hour to stop overcooking
We served this over Bulgur with mint and Peas
Banksia Pod, not pine cone...
lets see if this is what you want
I must acknowledge the source of my first inspiration for home made Savs.
Mountain Mick ( deceased and Missed) from the Australian BBQ forum
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and...
So, did you end up doing this?
Folks, this member (jabiru) is from South Australia, home of some of the best lamb in Australia.
Get some salt Bush in ya
Make sure you get some Disks, makes carving as you go very simple, also great for presentation.
or make your own