12 bCloves Of Garlic Stuffed Leg Of Lamb - Early Easter W/Qview

Discussion in 'Lamb' started by ronp, Apr 7, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I love garlic so I used a whole head and stuffed the cavity full.[​IMG]



    This from a past score, 7.76 for a 3.90 pounder. I still have 3 in the freezer, that was a good score.



    I used my favorite marinade, Yoshida's, and granulated garlic and lemon pepper.




    In the smoker, with my favorite drip pan, couple cups of beef stock with some thinly sliced onions for reheating later. 225' to 132' or so and after a rest it should be over 135' in the safe zone. Using mesquite and hickory.

    More to come.

    Thanks for watching.
    Ron
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Wow that was a great deal! I would stock up too if I found some that cheap. Looking good so far. Always look forward to your completed Qviews.
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    its gonna be good i bet!!! waitin on the fial pics ron!
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good so far, Ron. I've never been a big fan of lamb, but these pics are making me reconsider.
     
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    looking good so far Ron, bring on the final pics.

    [font=&quot][​IMG][/font]
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    I smell garlic Ron....my favorite! Sure sounds good!
     
  7. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Ron... You are a GOD!!!

    Great looking lamb!!!
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    All done.



    Just about ready.



    135'



    Nice and rare.




    Slathered hoagie with some horseradish and stacked it up.




    A little au jus from the drip pan, yum.

    Thanks for watching.
     
  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    most excellent Ron! I gotta do me another one of those
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    That's gotta be delicious Ron....great job!!
    [​IMG]
     
  11. m1tanker78

    m1tanker78 Meat Mopper

    Ron, I was waiting for the follow-up on this one and it looks delicious. [​IMG] to you for making my stomach growl right before bed. [​IMG]

    Thanks for sharing,

    Tom
     
  12. fire it up

    fire it up Smoking Guru OTBS Member

    Mmmmmmm.....
    Damn Ron, that looks beautiful!
    I hope I can give you points because that is one fine smoke.
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks everyone and thanks for the points, Much apreciated.
     
  14. rnflightmedic

    rnflightmedic Newbie

    I was thinking about cooking one of these this weekend. No longer thinking about it, I'm gonna do it. Any tips, Ron? Besides catchin' em on sale? Cause I ain't that lucky.
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Really, the only tip I can give is don't over cook it. You can always dip in hot au jus after slicing if you don't want it pink and it will still be moist.
     
  16. g'day ron nice job mate .just how i love it .just come in from moving the herd.darren
     

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