Time to hit a delicious Aslin while I put together my new smoker.
beer Being Crafty
- Thread starter The Hot Pepper
- Start date
Thegreenchilemonster said:Time to hit a delicious Aslin while I put together my new smoker.
SWEET!
I'm really stoked to have this new WSM. My last smoker lasted for many years, but finally succumbed to wear and tear, plus some rust. I figure this smoker should last me a good decade. I've been needing a bigger smoker for suckling pigs, lambs, and multiple briskets.
I was going to get a whole lamb, and smoke half on the top grate, amd half on the bottom grate, but my wife said to wait for when we have a party in a few weeks.
I'm doing a leg of lamb and a brisket tomorrow instead.
I was going to get a whole lamb, and smoke half on the top grate, amd half on the bottom grate, but my wife said to wait for when we have a party in a few weeks.
I'm doing a leg of lamb and a brisket tomorrow instead.
Yeah ...
I've seen pics online elsewhere ...
Can smoke a metric shit-ton on the biggie-size WSM ...
I've seen pics online elsewhere ...
Can smoke a metric shit-ton on the biggie-size WSM ...
I couldn't resist waiting til tomorrow...
Cheers!
Cheers!
Nice!
Seasoning it, then I'm going to take out the middle part, and grill up a rack of lamb on the bottom.tctenten said:
I'm thinking of dipping into something dark from the cellar tonight...
Crucial Taunt coming in with a surprise of hop trub/floaties. This is the first can I've had from The Veil like this. It still tastes amazing at least. The rack of lamb is sizzling away.
Nice beers tonight, folks ...
Very tasty dessert porter. I'm glad I chose this to drink, over the Hardywood quad. That Quad kicks my ass every single time I taste it.
It definitely is.t0mato said:
Rack of lamb with blistered shishitos, tzatziki, and spinach.
Last pour of the bottle
As soon as my buddies heard I got a new smoker, they knew I'd be grilling something proper tomorrow. Enough people are now coming by tomorrow for my wife to give the go ahead on grilling a whole lamb. I'm throwing the brisket and leg of lamb in the freezer for another day, and will be hitting up the butcher for a whole lamb tomorrow morning. I'll probably get an Argentine lamb, or one from Australia/NZ.