Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pellethead13

    Pulled Lamb Shoulder

    Turned out great although this young lamb was a lot leaner than a shoulder you’ll buy at the grocer so not as fatty as I would like. May cook the other shoulder less time or actually braise it in full
  2. pellethead13

    Pulled Lamb Shoulder

    Phenomenal sandwich with all the fixings, the toum was a great touch but won’t expect a kiss from the wife in at least a week due to the garlic. Cheers all!
  3. pellethead13

    Pulled Lamb Shoulder

  4. pellethead13

    Pulled Lamb Shoulder

    Out of the wrap and back in. Forgot to mention this is on the WSM
  5. pellethead13

    Pulled Lamb Shoulder

    Guess I won’t be braising as I don’t have a foil pan, so Texas crutch it is. Been on about 4 hours and back in with the crutch. We will be making sandwiches with naan bread, homemade toum which is a Lebanese garlic sauce and some hummus on the side.
  6. pellethead13

    Pulled Lamb Shoulder

    I’ve made many and never actually stuck my temp probe in, usually by look and feel but I would say it would be in the 195-205 IT range
  7. pellethead13

    Pulled Lamb Shoulder

    The description of your cold smoked lamb and olive oil puts a tear into my eye, I need that in my life! Like the others please share a recipe if you have one!
  8. pellethead13

    Pulled Lamb Shoulder

    It really does, glad to hear you know of it and like
  9. pellethead13

    Pulled Lamb Shoulder

    My uncle raises an African breed of sheep, no wool on this breed thus the meat never takes on the oils from the wool making a very pleasant taste. In addition, we butcher them young, not quite still on the milk but damn close! Today I’ll be smoking the bone in shoulder over pecan. I typically...
  10. pellethead13

    Venison summer sausage

    Nothing here but check out Hank Shaw for any recipes he may have, he’s had several charcuterie recipes for venison
  11. pellethead13

    Smoked deer hearts

    Heart may be my favorite muscle on a deer! Usually the first thing I eat day of the kill, looks great!
  12. pellethead13

    Smoked & Braised Venison Neck

    Thank you Sir! Just glad wife isn’t sick of venison yet been eating it all week since I stuck him on Thanksgiving day
  13. pellethead13

    Venison neck roast.

    Wow that is so cheap compared to out west! I started processing my own 4 years ago, was sick of paying $300
  14. pellethead13

    Smoked & Braised Venison Neck

    I’ve always used the neck as grind but kept this year’s harvest whole to smoke & braise for tacos. Rub was simple with additions of ancho chili, cumin & cinnamon. Smoked it over white oak for 4 hours and into the Dutch oven at 275 to braise. My braise consisted of my standard chili and coffee...
  15. pellethead13

    Pulled Cabrito Tacos

    Turned out to our liking, I am more than happy to give lamb up for goat
  16. pellethead13

    Pulled Cabrito Tacos

  17. pellethead13

    Pulled Cabrito Tacos

    Lol cant beat a Klein! Not a lot fat on this little guy, hope I don't dry the shoulder out.
  18. pellethead13

    Pulled Cabrito Tacos

    Time to wrap, shoulder has been in approx 4 hrs
Clicky