Suggestions please!

[Ernest]

No harm at all. I've done done pig and cow together many many times.

[SRA]

If you have a food saver vacuum machine you won't lose any BBQ quality after freezing. It's a beautiful thang!

Ernest! You're a genius! I do have one! By the way......Just out of curiosity, is there any harm/foul from doing pork and beef at the same time? Does it mess up the flavor in any way?

[Ernest]

If you have a food saver vacuum machine you won't lose any BBQ quality after freezing. It's a beautiful thang!

[SRA]

Alright, I may just do both of them tomorrow. Bring them up to 150, crutch and put back on the grate until 203, let rest and see what we've got.

[SRA]

Visited the grocery store to see what they had. Picked up a small brisket and a small chuck roast to try. Now flood me with your cooking suggestions!

Also, if I decide to do just one which would you recommend and ...How well do they freeze or will I "ruin" it by freezing it?

[Deuce]

Yes I am, until it hits 205

[SRA]

Are you putting that wrapped roast back on The PBC grate?

[Henrik]

Wow, that leg of lamb is a thing of beauty, for sure!

[Deuce]

I'm doing two cooks on the PBC this weekend, the first will be a chuck roast. Making pulled beef with it, taking it to 205 with a recipe I saw from Smoky Ribs on youtube. I'll be covering in a pan at 160 with coca cola and maple syrup of all things. I would have never dreamed of that combination but glad I tried it. It's a big hit here. The 2nd day doing another bacon covered meatloaf. The first one I did was so good.

[SRA]

So many great ideas! I'm intrigued by the Chuck Roast. Which way would be better do you think? Cooked to 130 and reverse seared or to 200 and pulled? If I go to 200 do I hang to 130 and then put in on the grate until 200? I may end up doing a couple of different things if I can. :-)

[smarkley]

hmmm.. racks or legs... racks or legs... racks or legs... I am coveting your leg (of lamb!) the most!

[Ernest]

Or do a rack of beef short ribs. That's what I'm planning on PBCing this weekend.

[Ernest]

Do rack o' lamb


or leg o' lamb

[bbqoaf]

http://amazingribs.com/recipes/BBQ_sauces/sunlite_kentucky_black_barbecue_sauce.html

Do a lamb shoulder the same way you would a pork shoulder and make this thin BBQ sauce. Out of this world, one of the top 3 things I have made from this site, not enough delicious adjectives to justify this one.........

[smarkley]

I did an eye of round 2 weeks ago, exactly like Huskee suggested... it turned out really good.