THE THIN BLUE SMOKE THREAD XI

[cleanshaved]

Looking at all these great photos has me wanting to light a fire and cook some meat.
A nice winters day here so that's just what I did.
Lamb square cut shoulder. Spiked with garlic and juniper berries. Rubbed on a mix of butter, olive oil, chopped garlic, chopped mint fresh from the garden and a lemon juice. Will baste it with this mix often while cooking.

 

[paintflinger]

The juniper on the lamb sounds awesome

 

[cleanshaved]

I think we are done.

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I'll have a slice of fatty.

 

[simon1]

I'll have a slice of fatty.

I just released the carrier pigeon...I'm sending TWO slices. They should be there in about a month or so.

 

[cleanshaved]

The juniper on the lamb sounds awesome

It goes well with lamb.

 

[cleanshaved]

Almost there.

 

[cleanshaved]

Removed the neck fillet as cooks privileges for dinner.

 

[NPV]

Packer Brisket with just salt and pepper

 

[Jim]

Packer Brisket with just salt and pepper

Beautiful! Dalmation rub at work....

 

[DoctorShavegood]

Packer Brisket with just salt and pepper

I'm on my way, save me some.

 

[DoctorShavegood]

Almost there.

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Chris...that looks amazing.

 

[eightysixCJ]

Wild Canadian Canvasback duck with a bit of rosemary & thyme and my chicken/spinach/feta sausage, indirect cook with lump charcoal and sassafras wood smoke. Served with long grain wild rice and my 2016 Cabernet.

Tom

 

[DoctorShavegood]

Wild Canadian Canvas Back duck with a bit of rosemary & thyme and my chicken/spinach/feta sausage, indirect cook with lump charcoal and sassafras wood smoke. Served with long grain wild rice and my 2016 Cabernet.

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Tom

Sassafras wood smoke will need a bit of explanation.

 

[eightysixCJ]

Sassafras wood smoke will need a bit of explanation.

Just some chunks of Sassafras on the charcoal, in the cook chamber of my smoker. A mild sweet wood. A bit more flavor, with a twang, compared to apple or pear. Nice with fowl and fish.

The Canvasback, was raised on celery grass, which is no longer in the waters of southern NY, really tasty...

Tom

 

[kelbro]

LEOs smoking fatties...tsk tsk

 

[simon1]

LEOs smoking fatties...tsk tsk

HEY! It ain't a blunt.

 

[Jim]

Looking good Tom!

 

[oc_in_fw]

Packer Brisket with just salt and pepper

My word.

 

[kjbarth]

Packer Brisket with just salt and pepper

Looks like it was delicious.


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[simon1]

Anyone ever have cabrito? I had some at Moderno's in Piedras Negras and it was great. Cooked over wood coals.

There was this one time at a little cantina in Nuevo Laredo, and at El Caracol cantina in San Miguel....