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  1. patriot-bbq

    Leg of Lamb - smoked - can it be pulled?

    I tried another leg of lamb this weekend and can't seem to get it to a good consistency like pulled pork. I smoked the 5 pounds for about 9 hours at 250, spritzing it every hour after 5.  Got the temperature up to 195-ish.  Wrapped it up and set it aside for 45 minutes.  It was still pretty...
  2. patriot-bbq

    Reconstituting pulled pork from the drippings

    I don't know how many others have tried this but the rave reviews from my last pulled pork have convinced me that re-adding the drippings - MINUS THE FAT - into the pulled pork is the way to go with pulled pork (and beef for that matter). The simple method is to put a drip pan under the pork...
  3. patriot-bbq

    Smoked Chuck Roll - first try

    I have smoked a few big cuts of beef in the past (briskets, couple of clods, etc.) but wanted to see what a big Chuck Roll could do for a poker party.  So I bought a 26 pounder from RD for about $3 per pound: I trimmed off some of the bigger chunks of fat but I might not do it so much next...
  4. patriot-bbq

    Looking for BBQ sauce recipe with mild peanut flavor

    Heirloom BBQ in Atlanta has a Korean BBQ sauce that is red and has a mild peanut flavor.  A review of the restaurant also described the sauce as a "spicy Korean gochujang with its intense burst of chile, garlic and sugar." The sauce is still red, thinner than average, mildly translucent. Does...
  5. patriot-bbq

    Advice on preparing ribs night before a party with help from vacuum sealer

    I throw a large spread for our home tennis matches and often do an overnight smoke (beef and/or pork shoulders) and time the food completion to a couple of hours before the desired time.  I have a thermostat controlled Smokin-It (highly recommend if you enjoy sleeping and have a job ) This...
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