Australia is starting to find it's own BBQ voice. Although our knowledge is deeply rooted in trips to the US & books about BBQ in Texas & Kansas ect we are starting to put our own twist on things. For the same reason Mexican food is popular in the US, Asian dishes & lamb are popular here. Today I did a pulled lamb shoulder & it was awesome....All the BBQ comp guy's & BBQ restaurants are doing pulled lamb & it's quickly becoming a key part of BBQ down here. It will be very interesting to see how Australia responds to this wave of popular modern BBQ as you can see it happening all over Melbourne & Sydney these days....
PULLED LAMB SHOULDER (bone in)….
Dry Rub: S.P.G (Salt, pepper & garlic).
Smoker: 'ProQ 20 Elite' bullet smoker.
Cook time: 8 hours (when internal temp hits 165f wrap in foil w/ rosemary, butter, garlic & splash of apple juice or beer).
Smoker temp: Between 250f & 275f.
Finished internal meat temp: 210f.
Rest: 2 hours (at least 1).
Fuel: Clean charcoal.
Wood type: Apple wood chunks.
PULLED LAMB SHOULDER (bone in)….
Dry Rub: S.P.G (Salt, pepper & garlic).
Smoker: 'ProQ 20 Elite' bullet smoker.
Cook time: 8 hours (when internal temp hits 165f wrap in foil w/ rosemary, butter, garlic & splash of apple juice or beer).
Smoker temp: Between 250f & 275f.
Finished internal meat temp: 210f.
Rest: 2 hours (at least 1).
Fuel: Clean charcoal.
Wood type: Apple wood chunks.
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