Easter is upon us and this year we are doing smoked leg of lamb with a really nice twist. It is boneless, butterflied, stuffed with cream cheese, jalapenos and crumbled bacon and I have to say that this was the most Easter worthy lamb I have done so far.
You still have time to find a leg of lamb for smoking for this weekend and even if you or your family thinks you do not care for lamb, this might Read more [...]
Hello friends and welcome to this special Easter edition of the smoking meat newsletter. Easter, for me, is not only a celebration and remembrance of Christ's resurrection but it marks the end of winter and the beginning of Spring.. my favorite time of year!
In thinking about what to do for Easter, I knew we had to do the traditional double smoked ham but I also wanted to do a cut of lamb that we have not done Read more [...]
Hello friends and welcome to this edition of the smoking meat newsletter. Easter is just around the corner and for the first time ever, I am going to show you how I smoke lamb shanks in the smoker.
Unlike most lamb cuts, the lamb shank must be cooked very slowly on low heat to break down the tough fibers and make it fork tender. For this reason many folks use braising as a way to do this but since we want that smoke Read more [...]
The other rib types include country style ribs, beef back ribs, beef short ribs, lamb ribs, and the exotic varieties such as buffalo, elk, wild boar and venison.
Country Style Ribs
These ribs are actually cut from the pork butt and really aren't ribs but they are extremely flavorful and can sometimes be purchased for as little as $0.99/lb on sale.
One thing I need to mention is... always Read more [...]