I’ve been smoking a brisket overnight with plans to grill ham tomorrow. The ham will have a honey crust when done.
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If you mean my lamb, yes - marinate 4-6 hours. For a 3-4 lb leg trimmed 3-4 T EVOO, 2T soy sauce, juice of a lemon plus zest from same, 1T fresh rosemary chopped and 2-3 garlic cloves minced. There are a bunch of Julia Child butterflied lamb recipes on the net, which use mustard. Never found a need for that.
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I am in the market to add a pellet grill. Anyone famialr with the following: https://www.myronmixonsmokers.com/
Seems they offer a full line of elite grills but no mention herein. Is there a a Yankee bias on this site. lol
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http://completecarnivore.com is my site
Spinaker Maybe 45 minutes until they come off the 26 inch kettle. Then wrapped and stuffed into the cooler for a couple hours before before pulling
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Outdoor
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1st course- manicotti (tradition)
main - Justin smillie’s brined peppercorn crusted shortribs
roasted potatoes
roasted Brussels sprouts ~ balsamic/lime/soy
beet & citrus salad ~ pistachio dressing
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Last edited by DKlein; April 21, 2019, 07:07 PM. Reason: Sorry but the brisket and ham are not in order.
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I did a spiral ham on the BBQ and smoked two sirloin tip roasts tips on the Keg.
Nailed the ham, roasts could have come off a bit earlier, was aiming for med rare, got more med, but hey no leftovers so people musta liked it.
I'd love to do a brisket on the Keg but keeping temps in the 225-250 range on ours is damn near impossible.
With the cost of a full packer $80 plus in this neck of the woods I don't want to chance ruining one on the Keg so will keep on oven cooking them.
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Smoked a 15 lb turkey on the PBC. Just under four hours, used two handfuls of Jack Daniels whiskey chips for flavor along with a generous coating of Big Bob Gibson's rub.
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