Baaah, and Oink for dinner today

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

uncle_lar

Smoking Fanatic
Original poster
OTBS Member
Feb 4, 2009
903
14
Hennepin, Illinois
after smoking my Easter ham yesterday I was on a  roll

so I thought I would try and top it for todays dinner.

Having a couple friends over this afternoon so I thought I would

do  nice pork loin and a boneless Lamb leg

Seasoned the Lamb with about 6 cloves of garlic all slivered and inserted in slits in the roast.

gave it a little Cavender's Greek seasoning and topped with Fresh rosemary

the Pork got some Garlic and my favorite rub. and also some fresh rosemary

the pork is roasting above a pan of onions, garlic and celery broth

the Lamb is roasting above

both over cherry wood.

will pull the Lamb @ 135* and the loin @ 160*

serving with Garlic mashed taters, gravy made form some of the broth and corn.

plus a nice salad the wife is in charge of

 more pic to come

stay tuned

0e080b0f_EasterHam005.jpg


prepped and ready for smoke

62182e8e_EasterHam007.jpg


pork loin ready

0253a347_EasterHam009.jpg


I will baste the pork with the broth a few times during the smoke
 
here is the final dinner

the roasts both came out excellent though I should have pulled the

Lamb out at 125* instead of 135* it was a touch over done  but was still

melt in your mouth tender.

0a455fd8_010.jpg
50733f9b_009.jpg
b8e5a203_011.jpg
b20920ca_012.jpg
 
Looks Great, I may have to start trying Lamb it looks so good...
 
Man o Man, that looks absolutely delicious Lar. What a great plate of food you put together there Buddy!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky