The BBQ Thread

[Skinsfan1311]

No Lamb lovers here???

Not sure how many members are from West Virginia.....

 

[Ashburn Dave]

An FYI if you followed along earlier regarding my 17-hour hot hold for brisket.

Once you learn how to melt a brisket, you never want to go back. This means that all my briskets need to be held this way even when we're out in the RV. My new hot hold oven is too big for the RV obviously, so I bought a turkey roaster oven at Walmart for $50 to store in the RV. I'm running some tests on it now and so far so good. This is an 18qt roaster which will hold a 15lb brisket. If I were buying one for home, I would get the 22qt one, but this one is plenty big for the two of us when we camp.

The only negative I see is that their dial setting is not accurate. Most reviews on these say they ride 50-100 degrees hotter than their setting. Now that I know where 150 degrees really is, I'll mark that on the dial and then set it to my mark going forward.

My RV has its own oven, but it won't hold 150 degrees for 17 hours.

 

[Boone]

No Lamb lovers here???

It's hard to find good cuts near me, but I love it. Is one of my daughter's favorite meals. I actually saw some nice bone-in chops today and grabbed a few packs. Marinating in a mix of lemon juice, garlic, olive oil, salt, pepper, and some fresh rosemary out of my garden. Will go on the grill in a couple hours.

 

[Voice_of_Reason]

Not sure how many members are from West Virginia.....

Oh, that's a bandaide for the knee because that was below the belt.

 

[Voice_of_Reason]

No Lamb lovers here???

I love lamb. Yummy. I smoked a boneless leg of lamb last year and it was absolutely phen-om-enal.

We often do racks of lamb for the holidays.

When I go out, if there is lamb on the menu, I'll often get the lamb.

Yummy.

 

[RedWolf]

I love lamb. Yummy. I smoked a boneless leg of lamb last year and it was absolutely phen-om-enal.

We often do racks of lamb for the holidays.

When I go out, if there is lamb on the menu, I'll often get the lamb.

Yummy.

Yes sir!

 

[Skinsfan1311]

I love lamb. Yummy. I smoked a boneless leg of lamb last year and it was absolutely phen-om-enal.

We often do racks of lamb for the holidays.

When I go out, if there is lamb on the menu, I'll often get the lamb.

Yummy.

Same.
I usually get bone-in chops from Costco, vac-seal & freeze them because Mrs. Skinsfan doesn't eat it.
I usually order the lamb too, as I seldom have it.

 

[RedWolf]

Now I'm going to expand on something even better besides lamb for the grill.

Whole cold smoked rack of Veal. 6 chops
Add a thick coat of pureed roasted garlic, cippolinis and rosemary on top
Slow roast to MR and rest
Serve with a sauce of mixed woodland mushrooms, shallots, sherry, demi glace, a touch of cream and finished with butter

Heaven

 

[Boone]

Late post… lamb marinating and coming off the grill. Soo good!

 

[Boone]

Now I'm going to expand on something even better besides lamb for the grill.

Whole cold smoked rack of Veal. 6 chops
Add a thick coat of pureed roasted garlic, cippolinis and rosemary on top
Slow roast to MR and rest
Serve with a sauce of mixed woodland mushrooms, shallots, sherry, demi glace, a touch of cream and finished with butter

Heaven

Lord that sounds right up my alley. Very tough to find veal without ordering it online at great expense, but it is amazing.

 

[RedWolf]

Lord that sounds right up my alley. Very tough to find veal without ordering it online at great expense, but it is amazing.

Once you learn how to cold smoke my brother you're going to love me for it. It's for larger cuts of meat. I have done a full saddle of red venison and you could do the same thing for lamb

 

[Mark The Homer]

An FYI if you followed along earlier regarding my 17-hour hot hold for brisket.

Once you learn how to melt a brisket, you never want to go back. This means that all my briskets need to be held this way even when we're out in the RV. My new hot hold oven is too big for the RV obviously, so I bought a turkey roaster oven at Walmart for $50 to store in the RV. I'm running some tests on it now and so far so good. This is an 18qt roaster which will hold a 15lb brisket. If I were buying one for home, I would get the 22qt one, but this one is plenty big for the two of us when we camp.

The only negative I see is that their dial setting is not accurate. Most reviews on these say they ride 50-100 degrees hotter than their setting. Now that I know where 150 degrees really is, I'll mark that on the dial and then set it to my mark going forward.

My RV has its own oven, but it won't hold 150 degrees for 17 hours.

View attachment 12345

I've been holding briskets for three years now and it works great! I'm pretty sure the channel on YT who posted it first was Steve Gow. I'm able to do it in my oven at whatever temp I want, even with the wide swing. It works great! I am interested in that roaster though. I go down to OBX and bring my Bronco to do the brisket, but after the cook, holding it is a problem because the oven there is only 170 min. I tried it anyway at 170 last year and the brisket seemed overly tender - almost mushy. I'd rather hold at 140 or 150. I might have to pick that roaster up. I'd probably get the bigger one. I have a square dot from Thermoworks - it gives you the average temp of an oven - it takes a reading once a minute, then gives you an average of the previous 20 mins. It's a moving average updated every minute. But even THAT swings in my oven. I would rather have a 30 or 40 min avg. My other idea is to just hold it in the Bronco at 140 or 150.

 

[Mark The Homer]

Love the lamb thing, wife loves it too. I'll often get a boneless lamb leg and slice it into steaks. Much cheaper than chops. Slice one inch thick. The steaks are ugly, but so what? Season, add olive oil in a zip lock, throw them directly on the Weber, two minutes per side, done. Come out perfect every time.

 

[Mark The Homer]

Yesterday / last night, baby backs on the offset, rendezvous rub, apple and cherry wood. Came out great! Sauce on the side.

 

[Skinsfan1311]

I'm trying something a little different with these beef ribs. Inspired by Mark The Homer , with a cook that he posted. These are smaller than the ribs he smoked, so I started basting with smoked tallow at the 3 hr mark. Internal temp at this point is 167°.
I'll keep basting every hour until they're done. This is all new to me, as I've never spritzed, or basted, anything in the smoker, except for ham.

 

[Skinsfan1311]

Whoa! It looks like that chunk of post oak that I buried in the charcoal took off!

 

[Ashburn Dave]

I've been holding briskets for three years now and it works great! I'm pretty sure the channel on YT who posted it first was Steve Gow. I'm able to do it in my oven at whatever temp I want, even with the wide swing. It works great! I am interested in that roaster though. I go down to OBX and bring my Bronco to do the brisket, but after the cook, holding it is a problem because the oven there is only 170 min. I tried it anyway at 170 last year and the brisket seemed overly tender - almost mushy. I'd rather hold at 140 or 150. I might have to pick that roaster up. I'd probably get the bigger one. I have a square dot from Thermoworks - it gives you the average temp of an oven - it takes a reading once a minute, then gives you an average of the previous 20 mins. It's a moving average updated every minute. But even THAT swings in my oven. I would rather have a 30 or 40 min avg. My other idea is to just hold it in the Bronco at 140 or 150.

Part of me wishes I found this turkey roaster before I bought that small oven. I'm not going to regret buying that small oven too much though because I can keep sides hot in it to for those big parties where you have too many side dishes to manage.

I left the turkey roaster on the counter for three days testing it and this one was great. Each day I fired it up and ran it until bedtime with the same results. When set for 150 degrees, the temp swings held between 155/145 which works for me.

I did buy the 22qt one first and it is really big. Without even testing it, I went back to Walmart and swapped it for the 18qt. Here is the 18qt next to a large crock pot.

 

[Skinsfan1311]

Part of me wishes I found this turkey roaster before I bought that small oven. I'm not going to regret buying that small oven too much though because I can keep sides hot in it to for those big parties where you have too many side dishes to manage.

I left the turkey roaster on the counter for three days testing it and this one was great. Each day I fired it up and ran it until bedtime with the same results. When set for 150 degrees, the temp swings held between 155/145 which works for me.

I did buy the 22qt one first and it is really big. Without even testing it, I went back to Walmart and swapped it for the 18qt. Here is the 18qt next to a large crock pot.

View attachment 12392

How wide is the turkey roaster? Better yet, how big of slab of meat will fit in it?

 

[Skinsfan1311]

Gettin' there!

 

[Ashburn Dave]

Interior is 17x11.5 but you don't want any food touching the sides. Comes with a rack to keep food off the bottom. Not bad for $50 and it will cook turkeys plus all kinds of other stuff.

The exterior is 21x14.5 not including the handles or control knob.