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    Jim Beam for Flavoring, or is There a Better Brand?

    after extensive experimentation I have come to the conclusion: when making BBQ sauce for an audience, use a name brand when making it for yourself use the booze you don't like drinking :emoji_laughing:
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    TJ BB

    if you have a restaurant supply store that's open to the public near you, check them out. Jetro Restaurant Depot is the one I go to. The most ridiculously meaty spare ribs at usually around $2/lb as well as all the usual other meats you might want.
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    No visible smoke, but still small smoke ring

    the smoke ring doesn't come from the smoke, but from an interaction between nitrogen molecules and the proteins in the meat
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    Happy Father's day fellas

    got some nice Prime Rib steaks from a local butcher to grill tomorrow. Looking forward to it. And happy Father's day to all. You're doing a difficult job.
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    Interesting Aldi offerings this week

    If you have a restaurant depot nearby, their usual price for a brisket primal is around $2.50 to $3 per pound.
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    Interesting Aldi offerings this week

    Nice! So you could potentially get the toy you've been looking for, but with $25 free for more charcoal 😁
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    Interesting Aldi offerings this week

    how does the price compare with the Dyna-Glo?
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    Interesting Aldi offerings this week

    Aldi (USA) have a charcoal grill and loads of grill-related products such as briquettes, tongs, and the likes. If you know someone who's grill curious they could do worse than drop a visit to their local Aldi. Range Master charcoal grill $94.99...
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    Smoked leg of lamb

    I like pecan as a flavouring wood. It's kind of sweet and nutty, a bit less "defined" than hickory or mesquite?
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    Smoked leg of lamb

    looks legit, thanks!
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    Smoked leg of lamb

    Ooh, I need to revisit how to make a home made tandoor. I think it's relatively easy to do so - just needs some ceramic plant pots.... then I can make a whole load of other dishes :)
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    Smoked leg of lamb

    don't tell them :emoji_wink: :emoji_laughing:
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    Smoked leg of lamb

    I haven't had any smell, possibly because it's boneless? But I don't mind gamy or funky, it's greasy that makes me heave.
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    Smoked leg of lamb

    I have had lamb many ways, from medium rare to sausage to curry. It's a very versatile meat, and I thank my wife for making me reassess lamb - too many childhood meals of cheap, chewy, greasy lamb chops put me off. Smoked lamb, or a lamb biryani, or lamb stew, have all made me change my mind :)
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    Smoked leg of lamb

    I am having fun playing around with the smoker and combined cooking methods. It allows me new ways to enjoy old favourites :)
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    Smoked leg of lamb

    very tender and mostly juicy - because of time pressure (kiddo's bed time) I cut before it had properly rested and the slices from the middle were definitely less juicy than the outside slices, but it certainly wasn't "dry".
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    Smoked leg of lamb

    it wasn't *quite* at the "fall apart in your mouth" stage, but that was because I had to cut before it had the full 30 minute rest. Lesson learned for next time :emoji_wink:
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    Smoked leg of lamb

    you should, Jim. It's very different, and kinda expensive, though if you have a Restaurant Depot nearby it usually goes for around $4.1x / lb, which is significantly cheaper than most places.
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    Smoked leg of lamb

    Quite pleased with how this came out. Smoked for about 3 hours with lumpwood charcoal and pecan as the smoke source. Seasoning was basic, just salt and pepper. Finished off to 196F internal in the oven. Served with Kentucky black BBQ sauce. Yum, definitely doing again!
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    Caveman steaks

    it means you don't have to worry about the meat being OK to eat - it's pasteurised and, in the case of the cheap pork cuts the connective tissue has rendered out into gelatin.
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