Need recipe for a newbie cook

[mrjack]

Evening all,

I do a lot of reading here but not a heap of bbqing. This weekend I'll get my chance.

We've got guests coming over Saturday night and I've been given a pass to spend the time to bbq something nice.

I'm looking for something reasonably foolproof that I can do on my kettle or q320. I want something that I can put on in the morning, so a cook of up to 8-9 hours say.

I'm thinking a lamb shoulder might be nice.

Welcome any suggestions. Thanks.

[titch]

With that time frame your in heaven.
What do you want to cook?

You could try this.
http://www.aussiebbq.info/forum/viewtop ... =8&t=11320

[mrjack]

With that time frame your in heaven.
What do you want to cook?

Definitely lamb or pork.

[Gumb]

Lamb shoulder will be done in that time. Use the kettle, snake method, bone in. Mine took 7 hours last weekend and then 2 hours resting in the esky with foil and towels. Came out suburb, add some thick mint sauce at the end and they'll love ya for it.

[mrjack]

Would it work to put rosemary and garlic in slits in the lamb for a cook like this?

[Gumb]

I didn't on mine, although I do on a lmb roast at normal temps. I'd look to smoking it instead. Use a tray of chips, or wood chunks on the charcoal in the kettle or flavour pellets in a foil pouch work well.

[Smokey]

Porcetta on the kettle. Dont miss an opp mate Lamb shoulder is so yesterday

Shayne has a kick arse pork neck scewer recipe that knocks pulled pork for a six,,,, and you grill it in seconds

[mrjack]

Ok. So I've arranged for half a lamb shoulder. Something like 2.8kg. That will be more than enough since there will be only 4 of us.

I like well flavoured meat. Paprika, garlic, salt, pepper, herbs. That's what I have in mind.

[mrjack]

How can I manage the temperature on such a long cook without a Maverick type thermometer? I have a thermopen but that wont be suitable for measuring the ambient temp, right?

[Gumb]

Lamb shoulder is so yesterday
:

Yeah, but I'm a child of yesterday, I still like the Beatles

[Smokey]

Lamb shoulder is so yesterday
:

Yeah, but I'm a child of yesterday, I still like the Beatles

Must admit I like the old stuff too

MrJack, Just keep the temps around the 250F mark , You will be sweet.
When its soft using the thermopen and it reads around 190-210 F , Your done.
If its not soft at 190, Keep it going until it is

[Nath]

Lamb shoulder is so yesterday
:

Yeah, but I'm a child of yesterday, I still like the Beatles

Must admit I like the old stuff too

MrJack, Just keep the temps around the 250F mark , You will be sweet.
When its soft using the thermopen and it reads around 190-210 F , Your done.
If its not soft at 190, Keep it going until it is

If you don't have a thermometer in your kettle, use the snake method and it will stay around 250F


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[StoneX]

Ok. So I've arranged for half a lamb shoulder. Something like 2.8kg. That will be more than enough since there will be only 4 of us.

I like well flavoured meat. Paprika, garlic, salt, pepper, herbs. That's what I have in mind.

I've done 2 lamb shoulders; one with a dry rub and one with garlic and rosemary inserted into slits and rubbed with a mix of oil, crushed garlic, finely cut rosemary and salt flakes. I found the results with the dry rub gave more flavour to the end product. I could barely taste the garlic and rosemary, just smoke and salt.

My lamb shoulders have taken 14hrs 20mins and 15hrs to get to 186F and 187F respectively at 225-250F smoker temps.