I thought Id share an interesting way that I set up to slow cook a couple of buttermilk brined lamb shoulders.
I used two roast holders to prop up the front SS DB shelf, Fits in there perfectly then placed a water bath as an experiment.
The water pan really sucked some heat and I had to set the temp at 140c to get 110c up where the meat was but it was the best lamb shoulder I've ever done, very moist and fell apart.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
Looks great Mick, I actually prefer Pulled Lamb over Pork.
Using a water pan in an interesting topic, I find they make no difference whatsoever in the Yoder. Beaver loves them while Pitmasters Ive spoken to in the US including Andy Groneman share my view.
Do you usually use them? Do you think they make a difference in the GMG?
No don't usually use, Just an experiment.
I think it was my buttermilk brine (salted),with Moroccan spices that made all the difference. That and smokies special chicken rub and spritzing with pure lemon juice.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
Nice Mick. When I had the GMG here, I was always raising the food up like that. I used the grill extender from the kamado but using 2 chicken holders is a great idea. The lamb looks great.
urbangriller wrote:A water pan will increase the humidity in the BBQ, that increases the "wet bulb" temperature as a result the food cooks a little quicker.
Chris
Never heard the term "wet bulb " before Chris but I could see that it would have a positive effect on cooking times but I have read that smoke mixed with steam from a waterpan such as in the WSM & ProQ's will also make the smoke penetrate into the meats deeper.
Now that I think about it, it did come out as if I cooked it on my WSM and a little more smoke ring than normal.
Time was a bit of a blur as I was entertaining but from whoe to go it was 11 hours with around one and a half hours parked.
So around 9 and a bit hours is my guess.
First few hours were around 90c till I realised the pan was sinking heat.
It's quite a big pan being a converted laundry sink.
Only way to tell why it was my best to date is to do it a few times more and take away each technique one at a time.
However, when I got it out of the buttermilk brine, I just knew or could feel that the meat was tender and going to be good.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
A thermometer measures the Heat. A thermometer wrapped in a wet wick, they are used in tandem to calculate relative humidity, it's how we get forecasts like this: 32°C today, feels like 38°C.
The more humidity, the “closer” the heat is to the food, in the case of Low and Slow the effect is similar to the crutch, it reduces the moisture loss from the surface and the meat doesn’t cool as much, that means the Stall is shorter.
It's the way a steam oven works to cook food faster.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
So if you make a pulled lamb sandwich with some of this, tell I guy...is there a sauce like BBQ used on pulled pork that is commonly used? Or would it be more just meat and bun?
BBQ sauce goes OK. So Id say yes.
Lamb goes well with sweet like mint jelly or cranberry jelly.
I prefer Hommus and Harissa or a white garlic sauce. Even Greek yogurt.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
