food D3monic "Can" Cook but Allergies Suck!

I really want to smoke it longer but if it's going to finish In time I need to pull it in 30 mins. I just refilled the wood, jumping in the shower and then transfering it to the oven with the other one to finish. Smells amazing. That peachwood really doesn't smoke heavy at all. Just a real light white smoke. 
 
 
D3monic said:
I dry rubbed a leg this morning as well. It didn't get smoked to my dismay... just wiped off in a tissue  :rofl:
 
Corned beef went into the smoker an hour ago. GF bumped my target finish down 30 mins not happy about that. 
 
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Lol, I decided to wet rub and bone mine!!  :rofl:  :rofl:  :rofl:  :rofl:  :rofl:  
 
Not wanting to hijack your thread, I'll do a combined before and after (of the lamb) this evening.  
 
The smoked wasn't as tender as the one that was oven baked but was so damn good in a sandwich. I'm happy with how it turned out. I'll steam the other one tomorrow. 

Can't tell in the pic very well but I plopped the fat cap from the sliced CB ontop the one here in pic to help keep it moist... though my dad ended up eating that whole fat cap anyhow.
 
D3monic said:
 
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Bumper said:
Lol, I decided to wet rub and bone mine!!  :rofl:  :rofl:  :rofl:  :rofl:  :rofl:  
 
Not wanting to hijack your thread, I'll do a combined before and after (of the lamb) this evening.  
Click to expand...
 
So upshot for the day - lamb done inside due to winds going crazy this afternoon, disappointed as the smoke always adds a layer of flavour.  Went a bit over, due to cucumber pickling at the same time, but still tasty.  Marinated in rosemary, garlic, caramelised balsamic vinegar, lemon juice, lemon rind, a dash of smokey paprika and regular paprika and a few pods of dried cayenne blitzed and added to the mix with some salt and fresh pepper.  This marinade is a staple for lamb for us.  
 

 
About 4 pounds of pickles done this afternoon

 
And an ESB and an american pale ale with homegrown cascade hops - on the home run, just turned the temps down and dry hopped them 
 
I don't know about lamb, because I haven't eaten any ...
 
But the beer and pickles look nice!
 
I'm about to try my hand at both, actually ... oddly enough.
Well, I guess that's actually probably another pepper-related ferment, and not a beer, huh? ...
 
Bumper said:
Dammit pics didn't work, sorry still getting used to the site - dropped them on a photo bucket account.  
 
Cheers 
 
Bumper
 
Lamb
 
http://s1379.photobucket.com/user/Bumper200/media/IMG_0561_zpsue5lhbev.jpg.html
 
Pickles
http://s1379.photobucket.com/user/Bumper200/media/IMG_0558_zpshlupqip2.jpg.html
 
Beer
http://s1379.photobucket.com/user/Bumper200/media/IMG_0558_zpshlupqip2.jpg.html
Click to expand...
 
When using photobucket copy and paste the code 
 
[URL=http://s1379.photobucket.com/user/Bumper200/media/IMG_0561_zpsue5lhbev.jpg.html][IMG]http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_0561_zpsue5lhbev.jpg[/URL]
 
I normally don't like lamb because it smells like the monkey house at the zoo but that looks good as hell. 
 
Home made pizza puffs for dinner tonight. Rising some Rhodes frozen dough now. Going to make a meat mix of ground beef seasoned appropriately and pizza sauce. Stuffing with olives, pepperoni, mozzarella and provolone. 
 
Either that or do them philly cheesesteak style. Haven't decided 100% yet
 
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