Tex
Greg Davis (50)
Continuing on with my 'master the fucking Weber' theme...
Tried my hand at slow cooked lamb shanks last week. Coated in a yoghurt/garlic/rosemary/spice rub mix and left to percolate overnight.
Cooked them at a lowwww temperature (approx 110 degrees) for a few hours before shredding the meat and serving in souvlakis.
A couple of lessons learned - the shank is a fairly lean cut and doesn't respond well to losing its moisture. While the result was tasty, it wasn't the gelatinous goop that I was hoping for.
I smoked a whole snapper for the GF which was a great success.
Father's Day will involve a smoked/seared porterhouse redux, and a shot at some smoked 'American style' spare ribs. Cue: meat sweats.
Tried my hand at slow cooked lamb shanks last week. Coated in a yoghurt/garlic/rosemary/spice rub mix and left to percolate overnight.
Cooked them at a lowwww temperature (approx 110 degrees) for a few hours before shredding the meat and serving in souvlakis.
A couple of lessons learned - the shank is a fairly lean cut and doesn't respond well to losing its moisture. While the result was tasty, it wasn't the gelatinous goop that I was hoping for.
I smoked a whole snapper for the GF which was a great success.
Father's Day will involve a smoked/seared porterhouse redux, and a shot at some smoked 'American style' spare ribs. Cue: meat sweats.