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A Shawarma...of sorts in my KaruBouQuet

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    A Shawarma...of sorts in my KaruBouQuet

    Click image for larger version  Name:	F56509B4-C85C-4D3F-8505-54252CE1E177.jpeg Views:	13 Size:	5.79 MB ID:	1020854Click image for larger version  Name:	D26F7832-415C-4CF8-AB5B-3ED5E93598F0.jpeg Views:	13 Size:	5.30 MB ID:	1020853Click image for larger version  Name:	EC01D030-8A0E-4671-A04E-88107F77966C.jpeg Views:	13 Size:	4.53 MB ID:	1020852 First of all, I can’t take credit for KaruBouQuet that brilliant wordsmithing came from Max Good however I’m stealing it.

    So lamb. I ate it every day I was in Morocco a couple years ago. I love it, but it’s not something we eat much bc the Mrs think it smells of sweaty socks. 🤷‍♂️ Anyway she was away over Easter so I made it and it was so good I’ve literally been thinking about it every day since. So today I’ll repeat and document as I go.

    I didn’t go all out w special ordered lamb from the butcher, I just picked up two boneless legs at Costco. We’ll see how it compares.

    I cut off the fat and silver skin. Then sort of butterflied it a little and hacked it up so that the marinade could find more surface area. I rubbed it all over and put it in the fridge over night.

    More to come.




    Last edited by JCBBQ; April 21, 2021, 02:07 PM.

    #2
    18 ingredients in that marinade. It smells incredible.

    Comment


      #3
      Click image for larger version  Name:	3F5CBB3B-F976-4C99-B6CF-B510B46FC11F.jpeg Views:	0 Size:	5.67 MB ID:	1020961Click image for larger version  Name:	1E0BAC50-63E9-489C-BB05-8C7579CCFE04.jpeg Views:	0 Size:	4.88 MB ID:	1020960​Tied em up before cooking. And 5 hours in.
      Last edited by JCBBQ; April 21, 2021, 04:13 PM.

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        #4
        You're killing me here! How about ya put a little hustle in it?

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Haha yeah, got too stuffed to do anything after I ate last night.

        #5
        Click image for larger version

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ID:	1021097 Swiss Chard w a yogurt and tahini sauce.
        Cross section of my stuffed pita.

        Comment


          #6
          That looks pretty decadent. You got a twofer--a great meal and the recall of delicious memories of Moroccan food.

          Do you have to eat it all up before the wife gets back?

          Kathryn

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Hahahaha we’ll have to hide it.

          #7
          Baaaaaa!

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Lol

          #8
          Here are some thoughts. I adapted this recipe from the one I did in my oven in a roasting pan w liquid at a higher temp. The recipe called for it to be covered after an hour so as to not burn the marinade. I did this in the KBQ around 275. Thinking to cook it like a pork butt.

          I have to say I prefer the oven method. The smoke overpowered the great marinade flavors. Still very tasty but not as good.

          Next time I’ll do a hybrid cook. Smoke at higher temps for an hour to get some great smoke flavor, then bang in the oven.

          Comment


            #9
            Oh my! I'm drooling all over myself here. Any chance you could share the marinade recipe? Or maybe even do a full recipe write up? Or come live with me rent free, with a promise to make that once a week?

            Comment


            • JCBBQ
              JCBBQ commented
              Editing a comment
              Ahhhh that sounds amazing. Be right over.

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              JCBBQ I don't know if that is where he is from. That's just my guess. BTW, it's great to see a recent KBQ taking risks, trying out new things! ¡Salud!

            • willxfmr
              willxfmr commented
              Editing a comment
              It would indeed be Fond du Lac, WI. If you like small town life in a State that gets the extremes of all four seasons, by all means, come by. I'll buy the lamb so you don't have to waste time trying to find it yourself.

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