kelbro
Alfred Spatchcock
Winter arrived early. It was 60° here this morning
It's still blazing hot here in Texas. Same for the last 10,000 years. So guys I need some help. We need a little cold air pushed down our way. The old saying, "if you cook it, it will come" type thing I know will help. Give us your favorite cold weather favorites.
For me, hands down, it's chili. Followed closely by beef stew (braised short ribs make it even better).
This is why I suggested "Make a warm bowl" for the cookout. I love a good bowl of chili or stew. I was at the Farmer's Market this week and picked up a butternut squash. I am going to make some soup, and cornbread with jalapeno and cheese.
That sounds aewsome. Pictures or it didn't happen. I say that because you always forget.
I will do what I need to repent
I'd rather head your way- autumn is coming.I'm available, fly me down and i'll remember to take pictures!
dave
Daniel:First cold (or cool) snap here, we say, "It's gumbo weather."
My wife makes a mean beef "stewup." It's a very thick beef vegetable soup with coarsely diced (half-inch chunks) of cheap beef cuts, carrots, potatoes. unions, assorted mixed vegetables, plus a can of diced tomatoes, cooked in a slow cooker all day. She also makes homemade applesauce. This is one of my favorite cold weather meals: the above "stewup," the homemade applesauce, and a good crusty loaf of French or Italian bread.
Many to chose from but a shepherds pie made with a slow cooked and shredded lamb shoulder roast comes to mind.
I wonder what a smoked lamb shoulder (or the any other rear- ended part) my taste like?
I can tell you that a smoked lamb oyster cut shoulder is a thing of beauty.
I have also smoked a lamb leg spiked with garlic and juniper berries. Then basted with a mix of butter, olive oil, lemon juice and rosemary. Guess how that tasted......
Let me guess....Good...great? Would a rack of lamb ribs be something you could slow smoke in a BBQ method?
Yes it was great.
I have not tried but as low and slow is best with the fast twitch muscle groups, I would suggest not. If I was to try it I would give it the reverse sear approach and go for medium only.
Just remember fast twitch muscles cook slow and slow twitch muscles cook fast.
Now as a Rack is a slow twitch it works best cooking fast. It is basically the same cut as a Bone in Rib Eye so use that as a guide.
Many to chose from but a shepherds pie .