Smokin-It User Forum!
Recipes => Lamb => Topic started by: McSev2010 on October 05, 2013, 10:03:59 AM
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My first leg of lamb is in the smoker today - first ever. It's an organic bone in and was marinating in it's Greek rub all night (garlic, rosemary, salt, coarse black pepper, oregano a little onion power, marjoram.) Smoking with white oak, til it's 160F since it's a bone in.
I don't know about you all, but what prompted me to do this is how Anthony Bourdain ends up with some Bedouin tribe in the desert and they grill/smoke a whole lamb. If they can do it, can't I? :-)
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McSev, looking forward to pics of your results. It really sounds like an interesting smoke. How much wood are you using.
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I put 2 white oak "blocks" in when I started (I'm not sure how to gauge "how much" this way) and then about half way thru I put in 2 more.
Pics shortly - it's under foils and towels resting.
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Juicy, well seasoned, and husband is impressed. Take that, Anthony Bourdain :-)