BBQ Pitmasters

[Fpoonsie]

Are you saying I am crooked?

Not exactly what I was implying, but I DO seem to remember hearing something about you coming up against some rather painful resistance in illuzion's surprisingly tight asshole. So, who knows?

[Sportcamper]

I once had authentic Gaucho/Argentina bar be que….The lamb was just incredible…I had about seven servings along with a bunch of Bellini adult beverages…I was hurting for two days….

[CosmicCowboy]

I once had authentic Gaucho/Argentina bar be que….The lamb was just incredible…I had about seven servings along with a bunch of Bellini adult beverages…I was hurting for two days….

I really like cooking lamb...I smoked a lamb shoulder a couple months ago that was just dynamite...and it goes really well with Shiner Bock too...

[Bukefal]

Lamb is nice. We always put whole lambs on a spear above hot coals and spray it with beer in the process. Delicious.

[I. Hustle]

Lamb is nice. We always put whole lambs on a spear above hot coals and spray it with beer in the process. Delicious.

Fpoonsie and KoriWhat do the same to each other. Except instead of a spear and hot coals they trade off using each others "spear" and "hot coals" and it's not beer that they spray each other with either.

[mrsmaalox]

No no, smoking is smoking, that's a whole different process. But I mean when laying meat on the roster/grill of the barbecue, americans tend to let the meat catch in flames and get grilled like that, instead of just from the heat from below.

Maybe im wrong, but Ive seen alot of Americans do it like that plus over here Americans are known for that.

Anyway, in the Balkans we love BBQ/Grilling and everything meat

You seem to be a big nature, outback and real food lover, I think you would love it in the Balkans.

Oooooh yea! I had pig and lamb for Orthodox Christmas last week. It was amazing

[Bukefal]

Oooooh yea! I had pig and lamb for Orthodox Christmas last week. It was amazing

Cool! How come? are you orthodox and/or from the Balkans?

[mrsmaalox]

Cool! How come? are you orthodox and/or from the Balkans?

Well neither. But my dear, dear friend Christina and her husband, Vido, are SerboCroatian (but they call themselves Yugoslavian). Our families have been getting together for both Christmases for several years now

[Bukefal]

Well neither. But my dear, dear friend Christina and her husband, Vido, are SerboCroatian (but they call themselves Yugoslavian). Our families have been getting together for both Christmases for several years now

aha I see, that's nice

[BacktoBasics]

I love the texture of lamb. I like the taste of lamb too but its the aftertaste that leaves a little to be desired. I have yet to quell the gaminess of the lamb enough for me to be satisfied with the end product.

[Baby Cowboy]

aha I see, that's nice

My Mama don't miss any excuse to party!

[Bukefal]

I love the texture of lamb. I like the taste of lamb too but its the aftertaste that leaves a little to be desired. I have yet to quell the gaminess of the lamb enough for me to be satisfied with the end product.

Yeah lamb has pretty strong taste and smell, but the thing is, the lamb should be very very young, then it's the best. If it's older, aftertaste is also stronger.

[CosmicCowboy]

Lamb goes good with a hearty red wine or good dark beer.

[BacktoBasics]

Yeah lamb has pretty strong taste and smell, but the thing is, the lamb should be very very young, then it's the best. If it's older, aftertaste is also stronger.

You think a buttermilk marinade would cut it down?

What about a brine? Seems senseless to brine though...kinda like brining a ribeye (no point).

[Bukefal]

If you mean with brine, what I think it is, I don't think it will do anything. The taste will probably stay.

As for buttermilk marinade, I have no idea, I have never done that

[Frenzy]

Oh he loves it in the balkans alright.

+1

I BBQ all the time and I don't let the flames hit the meat. I use charcoal and I let the fire die down and get the heat just right then I go for the kill. I don't like the gas grills but from what I have seen I don't remember anyone keeping the flame high enough to burn the meat like that.

I thought that's how everyone does it...


I don't know anyway who cooks in a high ,bbq anyway.

[BacktoBasics]

If you mean with brine, what I think it is, I don't think it will do anything. The taste will probably stay.

As for buttermilk marinade, I have no idea, I have never done that

Brine. Water and salt (appropriately proportioned) usually add a few es as well.

Buttermilk does wonders for venison. I don't mind gamey venison but some hate it so I usually soak it in buttermilk for a few hours.

[Bukefal]

Brine. Water and salt (appropriately proportioned) usually add a few es as well.

Buttermilk does wonders for venison. I don't mind gamey venison but some hate it so I usually soak it in buttermilk for a few hours.

I see, well a buttermilk marinade is something new for me I should try! I never use buttermilk, except drinking it from time to time.

[CosmicCowboy]

You think a buttermilk marinade would cut it down?

What about a brine? Seems senseless to brine though...kinda like brining a ribeye (no point).

I approached it from a different angle...I just did a very y crust to complement the lamb taste....took montreal steak seasoning, added chopped fresh rosemary, rubbed the shoulder with worchestershire and then packed the rub on solid before going on the smoker.

[Bukefal]

I approached it from a different angle...I just did a very y crust to complement the lamb taste....took montreal steak seasoning, added chopped fresh rosemary, rubbed the shoulder with worchestershire and then packed the rub on solid before going on the smoker.

Sounds good.

All this food talk got me hungry

[BacktoBasics]

I approached it from a different angle...I just did a very y crust to complement the lamb taste....took montreal steak seasoning, added chopped fresh rosemary, rubbed the shoulder with worchestershire and then packed the rub on solid before going on the smoker.

I wonder if the rosemary would be the difference maker. Seems as though rosemary is the one thing that always seems to accompany lamb regardless of whatever other es are used.

[leemajors]

the show is pretty entertaining. I keep thinking the dude who finishes last will trip over his lower lip.