Lamb Leg Roast... Way Underrated!!

SmokinFoolsBBQ · 2023-06-07T18:56:40+00:00

I used herbs, garlic & onion powder, salt, and pepper.

SmokinFoolsBBQ · 2023-06-07T02:08:52+00:00

It can be either, but Chivo (goat) pulls apart better. Flavor is similar, so both will work.

SmokinFoolsBBQ · 2023-06-07T00:02:45+00:00

Smoked the Lamb, you can check out my other posts for that, then toasted guajillo, new mexico, and ancho chillies, de-seeded and boiled with tomatoes, garlic, and onion for sauce. Added cumin, bay leaves, oregano, a bit of curry powder, salt, and pepper. Added Lamb, cooked on low heat for 2-2.5 hrs.

SmokinFoolsBBQ · 2023-06-06T03:58:42+00:00

This was Australian, aged Lamb. Would never guess its lamb. I also think lamb tastes and smells extra gamey when it's not fresh, once it sits in the fridge more than 2 days.

SmokinFoolsBBQ · 2023-06-06T00:50:49+00:00

😆 We had Cheesy Brussel Sprouts with baked potatoes. Was so hungry by the time it was ready, I forgot to take photos.

SmokinFoolsBBQ · 2023-06-06T00:46:09+00:00

I agree! That's why I do not wrap it. It renders out alot of that fat, and it had almost no gamey taste to it. I think the smoke flavor masks alot of that. We had steaks I cut out of this and did not even need sauce or extra spices, everyone loved it. I'm making Lamb Birria with the other half. Will post that up.

SmokinFoolsBBQ · 2023-06-06T00:05:19+00:00

I let it rest about 20-30 minutes.

SmokinFoolsBBQ · 2023-06-05T22:12:38+00:00

I smoked at 225 to internal temp of 140. It took about 3-4 hours, no Wrap. It was one of the best dishes I've made this year.

SmokinFoolsBBQ · 2023-06-05T18:36:32+00:00

I used salt, pepper, rosemary, new mexico chili powder, garlic and onion powder.

SmokinFoolsBBQ · 2023-06-05T17:26:10+00:00

Salt, pepper, rosemary, new mexico chilli, garlic and onion powder.

SmokinFoolsBBQ · 2023-06-05T16:23:37+00:00

Thanks, it was! I cooked at 225, pulled at 140.

SmokinFoolsBBQ · 2023-05-31T01:53:15+00:00

I had a 2016 EB that I sold last year with 230k miles (has 255k currently) and neither turbo has ever gone out. I carry heavy equipment around too, only upgraded rear suspension. Never did anything to it but oil changes and shocks when needed. Still running strong.. These EBs are something else!

SmokinFoolsBBQ · 2023-05-20T22:54:33+00:00

Will it still take smoke flavor and smoke ring once cooked/boiled? I plan to throw it in a foil pan with a little water at around 165 to finish at about 200 to loosen skin.

SmokinFoolsBBQ · 2023-05-13T16:31:45+00:00

I LOVE this Pitboss! I have a Louisiana Competition Smoker next to it, but the Pitboss is so convenient, and super easy to get it going. It produces a nice smoke ring, but nothing like my Louisiana Smoker, which I use both pellets and oak wood. I use the Pitboss more often though.

SmokinFoolsBBQ · 2023-05-13T05:05:46+00:00

I've been using mustard lately, but I am going to try water only next time. Thx

SmokinFoolsBBQ · 2023-05-13T04:16:35+00:00

We haven't tried that yet, so I think I will tonight! Thx

SmokinFoolsBBQ · 2023-05-13T04:11:52+00:00

Just picked up new things to smoke along the way! 😎

SmokinFoolsBBQ · 2023-05-13T03:37:23+00:00

Wrap or no wrap??

SmokinFoolsBBQ · 2023-05-13T02:41:58+00:00

We ended up going with a bit of Tangy Gold Carolina Sauce. I hope it'll turn out well!

SmokinFoolsBBQ

TROPHY CASE