Post by osdave on Apr 6, 2015 22:12:15 GMT 10
Urbangriller recently posted up something similar in another forum and it reminded me of the way I used to do a lamb shoulder pre-weber.
Shoulder into a pan with Garlic, Onion salt, pepper, Red wine vinegar, Worcester and Gold Buckle brisket sauce (I get this stuff sent over from time to time from the States. Ordinarily I use soy)
Top the pan up until its about half full and throw in a bit of mint and rosemary.
Into the Weber at 7am this morning.
Whilst that was going I did a dozen wings in batches in the smokey joe.
Ten and a bit hours later pulled the lamb off, ran the sauce through a sieve and then reduced it.
Came out bloody beautiful, although next time I will go back to the Soy.
Dave
Shoulder into a pan with Garlic, Onion salt, pepper, Red wine vinegar, Worcester and Gold Buckle brisket sauce (I get this stuff sent over from time to time from the States. Ordinarily I use soy)
Top the pan up until its about half full and throw in a bit of mint and rosemary.
Into the Weber at 7am this morning.
Whilst that was going I did a dozen wings in batches in the smokey joe.
Ten and a bit hours later pulled the lamb off, ran the sauce through a sieve and then reduced it.
Came out bloody beautiful, although next time I will go back to the Soy.
Dave
