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  1. 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...
  2. 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...
  3. pellethead13

    Pulled Cabrito Tacos

    Got some kid goat yesterday from my farmer buddy. Smoking the shoulder and some rib cuts to eventually pull and make tacos with. Using a Vision Pro S grill with mesquite lump and some white oak chunks from an untreated wine barrel. Wine is stained on the wood, never seen this before but when in...
  4. pellethead13

    First timer- Lamb/Goat Merguez

    To start....What a pain in the ass! Keeping swine out of the whole menu and staying traditional with Merguez I used lamb casings. Everything other than getting the casing on and occasional bursts went smooth. Traditional merguez plus crushed pine nuts and dried mint. On the smoker at 250 then...
  5. pellethead13

    Beef Chuck & Yardbirds

    First go at a beef chuck, have a nice marbled black angus cut given to me by a friend from his ranch. I'm not a marinater normally but went for it last night with a local marinade, soy based. For the yardbird i brined in salt/sugar, bay leaves, coriander and hot sauce. Planning to take the...
  6. pellethead13

    Weekend Brisket

    Spending my only day off in a month on a 16# brisket, only thing missing is 127944. Planning on a long smoke overnight after she is trimmed up and SPOG'ed. 230-250 is the goal. Starting her up at midnight and will post progress in the am after 6 hours. I want to sleep in lol. In the mean...
  7. pellethead13

    Peking duck & Goat neck tacos

    Happy Sunday Funday all... Have a Peking duck cut in half and some baby goats neck the butcher gave me. Not exactly a match of proteins but why waste smoke, smoke em if you got em! I marinated the duck overnight in a slough of Asian items, too many to list and needed fridge space. It won't be a...
  8. pellethead13

    First smoke on Baby Goat Shoulder

    Have smoked lamb many of times but never it's leaner cousin the goat, let alone a baby goat around 6 months old. Had the meat a week prior in Jamaican style curry goat and it was very flavorful, not greasy but enough to warrant a good smoke. I decided to smoke it using a combo white oak and...
  9. pellethead13

    Beef Shorties

    Have some nice plate ribs but saving those for others and smoking a few shorties today. Attached are pics from my last smoke, no foil/braise and took to 205 IT. Going to wrap these ribs today to see if I notice a difference. Today's ribs are rubbed with salt, pepper and ground coffee. I'll post...
  10. pellethead13

    Crazy & Possibly Stupid- Ground Filet Mignon Burger

    I know I know, the butcher gave me the stink eye when I asked him to grind a few smaller filet's....But being cooped up the last 3-4 days working from home has made me a little crazy..... As far as the burger and fixins goes:  I used 3/4 of the Filet Mignon and 1/4 of 80/20 chuck to help keep...
  11. pellethead13

    Dino Bones first take

    Was out of the country for work for a while and forgot to post some of the photos.  The first round turned out great.  The second go around I had too much salt in my rub but nonetheless were smoked well.   That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef...
  12. pellethead13

    First time with Dino Bones

    Picking up some beef ribs today from the butcher to smoke this Sunday while watching my Hawks attempt to put a bruising on Brady.  Whole racks are $3.99/lb which I thought was pretty good deal considering this is a high end butcher.  I own a GMB Daniel Boone, and have never smoked beef ribs...
  13. pellethead13

    Rosh- Pacific Northwest

    Don't know what took me so long to register....Been reading advice from all of you for 2 weeks now, btw THANKS. A newbie with a Green Mountain Grill, lived in KC for 2 years and fell in love with real BBQ.  BTW GO HAWKS!
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