NYE report
RegForte
Only did one dish apropos to the group: smoked rack of lamb
They came out great, but after cooking this many times and
trying to squeeze smoke into the ingredient list, I think
I shall quit trying to smoke them in the future. It's just
not worth the effort for the minimal amount of smoke flavor
that remains in the resultant dish.
Other lamb smoking modalities will continue (leg, shoulder,
etc), but rack is probably off the list.
Speaking of, I hope the dude who did the whole lamb will
give us a report. Pics will add considerable bonus points.
--
Reg
Nunya Bidnits
So did you cook it at the usual fairly high temp common for lamb? That would
explain the minimal smoke. What kind of cooker were you using... and wood,
pellets, charcoal, etc? I'm just asking because I love wood-grilled meats...
heat mostly from charcoal but with a few chunks of hardwood thrown in
shortly before cooking. It works well with lamb, but I've never tried it
with a whole rack, only grillable-sized cuts.
How did you season the lamb before cooking?
MartyB in KC
Brick
Reg, you should know that smoke is not a requirement for
barbecue. In fact, folks that have to cook over fire in their
daily life avoid smoke as much as they can. Pit barbecue
wants to be cooked over live coals with no smoke at all.
Smoke is in fact a fairly recent invention that has gained
way to much notoriety in my opinion.
Concentrate on cooking food that will be appreciated by the
people that you are feeding.
--
Brick (Youth is wasted on young people)
Omelet
"Brick" <hrbr...@NOSPAMverizon.net> wrote:
> Reg, you should know that smoke is not a requirement for
> barbecue. In fact, folks that have to cook over fire in their
> daily life avoid smoke as much as they can. Pit barbecue
> wants to be cooked over live coals with no smoke at all.
> Smoke is in fact a fairly recent invention that has gained
> way to much notoriety in my opinion.
>
> Concentrate on cooking food that will be appreciated by the
> people that you are feeding.
>
> --
> Brick
Brick, thanks for this! Sometimes I want a "grilled" flavor without a
lot of smoke flavor.
Just cook over an open pit to get this?
I have one turkey left in the freezer that I'm considering spatcocking
and would like to try this with. Would it be possible to BBQ something
that large over an open pit? Would I just run it with a temp probe
stuck into the breast? To what internal temp?
TIA. :-)
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
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RegForte
> Concentrate on cooking food that will be appreciated by the
> people that you are feeding.
Words to live by
--
Reg
notbob
I'd prefer "concentrate on cooking food that will be appreciated by"
YOURSELF! If you don't like it, how can you expect others to? ;)
nb
Brick
Words to live by nb, but I like extremely spicy foods. Even my DW
can't abide the foods that I really like. That said, most of my guests
have little if any experience with smoky meats. My local friends don't
care for it. Barbecue'd yes. Significant smoke, no. No problem. I
can run my pit without significant smoke.
Brick
On 4-Jan-2010, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 2 Jan 2010 02:15:04 GMT, Brick wrote:
>
> > Smoke is in fact a fairly recent invention that has gained
> > way to much notoriety in my opinion.
>
> We don't regret to inform you that The Cabal has just revoked your
> membership. Please register with Mr Wilson and join the others on
> the bleachers.
>
> -sw
I will do that. I will join the others in the bleachers. I suspect that the
Cabal on the field will play to a silent crowd.