Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Scrumptious Pork Belly Burnt Ends, http://www.smokingmeatforums.com/t/...ly-burnt-ends-with-bonus-package#post_1745310
Shrimp Stuffed Mirlitons, http://www.smokingmeatforums.com/t/267392/shrimp-stuffed-mirlitons-with-bonus-package#post_1745182
Mexican Rice, http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1620751
Herb Crusted Boneless Leg of Lamb
One boneless leg lamb rubbed with a mix of,
Seasoned Salt, Crushed Rosemary, Marjoram and Thyme steeped in EVOO
Truss up securely for even cooking
Smoked over Cherry at 275'-300' to an IT of 135'
Let rest, cut the ties and sliced my into into a beautiful Med Rare succulence
Dressed with a Cabernet/Shallot Sauce
Money Shot
Plated with Pork Belly Burnt Ends, Shrimp Stuffed Mirlitons and Spanish Rice
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Scrumptious Pork Belly Burnt Ends, http://www.smokingmeatforums.com/t/...ly-burnt-ends-with-bonus-package#post_1745310
Shrimp Stuffed Mirlitons, http://www.smokingmeatforums.com/t/267392/shrimp-stuffed-mirlitons-with-bonus-package#post_1745182
Mexican Rice, http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1620751
Herb Crusted Boneless Leg of Lamb
One boneless leg lamb rubbed with a mix of,
Seasoned Salt, Crushed Rosemary, Marjoram and Thyme steeped in EVOO
Truss up securely for even cooking
Smoked over Cherry at 275'-300' to an IT of 135'
Let rest, cut the ties and sliced my into into a beautiful Med Rare succulence
Dressed with a Cabernet/Shallot Sauce
Money Shot
Plated with Pork Belly Burnt Ends, Shrimp Stuffed Mirlitons and Spanish Rice
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